An in silico model to predict the potential of dietary proteins as sources of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides

Alice B. Nongonierma, Richard J. Fitzgerald

Research output: Contribution to journalArticlepeer-review

Abstract

An in silico approach was developed to predict the potential of 72 dietary proteins to act as a source of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides. The model takes 68 DPP-IV inhibitory peptides (having an IC 50 value <2000 μM) and the specific contribution of their amino acids into account. Bovine α-lactalbumin (α-La) and κ-casein (CN) displayed the highest protein coverage (PC, 43.9%) and potency index (PI, 17.9 10-6 μM-1 g-1), respectively for DPP-IV inhibitory peptides. Sequence alignment of 39 DPP-IV inhibitory peptides having IC50's < 200 μM revealed the frequent occurrence of Trp at the N-terminus and Pro at position 2. Canola, chicken egg, oat and wheat were identified as potential sources of DPP-IV inhibitory peptides. In silico approaches may assist in the selection of food proteins for the enzymatic release of DPP-IV inhibitory peptides. The results are relevant to the generation of biofunctional ingredients for glycaemic management.

Original languageEnglish
Pages (from-to)489-498
Number of pages10
JournalFood Chemistry
Volume165
DOIs
Publication statusPublished - 15 Dec 2014

Keywords

  • Bioactive peptides
  • Dipeptidyl peptidase IV inhibitors
  • Food proteins
  • In silico model
  • Type 2 diabetes

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