Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences
Bioactive peptides released from the enzymatic hydrolysis of food proteins are currently a trending topic in the scientific community. Their potential as antidiabetic agents, by regulating the glycemic index, and thus to be employed in food formulation, is one of the most important functions of thes...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/8/983 |
| _version_ | 1797561528749129728 |
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| author | Fernando Rivero-Pino F. Javier Espejo-Carpio Emilia M. Guadix |
| author_facet | Fernando Rivero-Pino F. Javier Espejo-Carpio Emilia M. Guadix |
| author_sort | Fernando Rivero-Pino |
| collection | DOAJ |
| description | Bioactive peptides released from the enzymatic hydrolysis of food proteins are currently a trending topic in the scientific community. Their potential as antidiabetic agents, by regulating the glycemic index, and thus to be employed in food formulation, is one of the most important functions of these peptides. In this review, we aimed to summarize the whole process that must be considered when talking about including these molecules as a bioactive ingredient. In this regard, at first, the production, purification and identification of bioactive peptides is summed up. The detailed metabolic pathways described included carbohydrate hydrolases (glucosidase and amylase) and dipeptidyl-peptidase IV inhibition, due to their importance in the food-derived peptides research field. Then, their characterization, concerning bioavailability in vitro and in situ, stability and functionality in food matrices, and ultimately, the in vivo evidence (from invertebrate animals to humans), was described. The future applicability that these molecules have due to their biological potential as functional ingredients makes them an important field of research, which could help the world population avoid suffering from several diseases, such as diabetes. |
| first_indexed | 2024-03-10T18:15:13Z |
| format | Article |
| id | doaj.art-a4140ce11141495a8a2f941ba52d9519 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T18:15:13Z |
| publishDate | 2020-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a4140ce11141495a8a2f941ba52d95192023-11-20T07:45:22ZengMDPI AGFoods2304-81582020-07-019898310.3390/foods9080983Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo EvidencesFernando Rivero-Pino0F. Javier Espejo-Carpio1Emilia M. Guadix2Department of Chemical Engineering, University of Granada, 18071 Granada, SpainDepartment of Chemical Engineering, University of Granada, 18071 Granada, SpainDepartment of Chemical Engineering, University of Granada, 18071 Granada, SpainBioactive peptides released from the enzymatic hydrolysis of food proteins are currently a trending topic in the scientific community. Their potential as antidiabetic agents, by regulating the glycemic index, and thus to be employed in food formulation, is one of the most important functions of these peptides. In this review, we aimed to summarize the whole process that must be considered when talking about including these molecules as a bioactive ingredient. In this regard, at first, the production, purification and identification of bioactive peptides is summed up. The detailed metabolic pathways described included carbohydrate hydrolases (glucosidase and amylase) and dipeptidyl-peptidase IV inhibition, due to their importance in the food-derived peptides research field. Then, their characterization, concerning bioavailability in vitro and in situ, stability and functionality in food matrices, and ultimately, the in vivo evidence (from invertebrate animals to humans), was described. The future applicability that these molecules have due to their biological potential as functional ingredients makes them an important field of research, which could help the world population avoid suffering from several diseases, such as diabetes.https://www.mdpi.com/2304-8158/9/8/983bioactivityenzymesglycemic indexnutraceuticalpeptidesproteases |
| spellingShingle | Fernando Rivero-Pino F. Javier Espejo-Carpio Emilia M. Guadix Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences Foods bioactivity enzymes glycemic index nutraceutical peptides proteases |
| title | Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences |
| title_full | Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences |
| title_fullStr | Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences |
| title_full_unstemmed | Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences |
| title_short | Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences |
| title_sort | antidiabetic food derived peptides for functional feeding production functionality and in vivo evidences |
| topic | bioactivity enzymes glycemic index nutraceutical peptides proteases |
| url | https://www.mdpi.com/2304-8158/9/8/983 |
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