Identification of peptides from camel milk that inhibit starch digestion. (June 2023)

• Record Type: Journal Article
• Authors: Althnaibat, Rami M.; Bruce, Heather L.; Gӓnzle, Michael G.
• Is Part Of: International dairy journal. Volume 141(2023)
• Publication Date: 2023-06
• Subjects: Dairying -- Periodicals; Industrie laitière -- Périodiques; Electronic journals; 338.1762142
• DOI: 10.1016/j.idairyj.2023.105620
• Languages: English
• ISSNs: 0958-6946

Abstract

Abstract: The inhibition of starch digestion activities by peptides derived from camel milk proteins was determined and the effect of their amino acids charge and/or hydrophobicity was assessed. Starch digestion by pancreatic and brush border enzymes was assessed in vitro with a peptide to starch ratio of 1:3 (w/w). Hydrolysed whey proteins were more inhibitory than hydrolysed casein. Successive chromatographic separation of peptides enriched positively charged peptides with hydrophobic amino acids. Whey protein hydrolysate inhibited starch hydrolysis by 16%; peptide fractions recovered after CEX and HIC inhibited starch hydrolysis by 33–36%. Peptides in the active fractions were identified by LC–MS/MS and the inhibitory activity of 6 synthetic peptides was evaluated. Two of these six peptides, LALDIEIATYR and VLDELTLAR, inhibited starch hydrolysis by 34–37%. In conclusion, specific peptides that are produced before or during in vitro digestion can inhibit starch digestion and may moderate postprandial blood glucose levels in vivo.