Porcine skin gelatin hydrolysates as a dipeptidyl pepdiase IV inhibitor improves glycemic control in streptozotocin-induced diabetic rats

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Title:	Porcine skin gelatin hydrolysates as a dipeptidyl pepdiase IV inhibitor improves glycemic control in streptozotocin-induced diabetic rats
Authors:	Shih-Li Huang;Chuan-Chuan Hung;Chia-Ling Jao;Yu-Shan Tung;Kuo-Chiang Hsu
Contributors:	保健營養生技學系
Keywords:	Dipeptidyl-peptidase IV inhibitor;Porcine skin gelatin;Type 2 diabetes;GLP-1;Insulin
Date:	2014
Issue Date:	2014-10-30 07:29:45 (UTC+0)
Abstract:	The peptides (PGH) in the < 1 kDa ultrafiltration (UF) fraction of the porcine skin gelatin hydrolysates obtained by Flavourzyme® (FLA) hydrolysis showed the greatest in vitro dipeptidyl peptidase IV (DPP-IV) inhibitory activity and were used for an in vivo animal experiment. PGH comprises three peptides with a molecular mass between 742.327 and 780.276, and one of the peptides had Pro as the penultimate N-terminal residue and showed DPP-IV inhibitory activity. The daily administration of PGH (300 mg/day for 42 days) was able to improve the glucose tolerance in streptozotocin-induced diabetic rats at days 21 and 42. After 42 days of treatment, the plasma DPP-IV activity was inhibited, and the glucagon-like peptide-1 (GLP-1) and insulin levels increased, accompanied by an insignificant reduction in the glucagon content. Therefore, porcine skin gelatin has potential as a functional food for the management of type 2 diabetes mellitus.
Relation:	Journal of Functional Foods,11,235–242.
Appears in Collections:	[Department of Food Nutrition and Healthy Biotechnology] Journal Article

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