Scope: The aim of the study is to explore which properties of selected peptides will positively predict their antidiabetic activity in vitro and in vivo. Methods and results: Streptozotocin-induced diabetic C57BL/6J mice are administered with soybean peptide (SP), mung bean peptide (MP), corn peptide (CP), and wheat peptide (WP) (500 mg kg -1 d -1 ) for 10 weeks. CP and WP improve hyperglycemia homeostasis in streptozotocin-induced diabetic mice. Female nonobese diabetic (NOD) mice are treated with CP, WP, fractions C1 and C2 (isolated from CP), and W1 and W2 (isolated from WP) beginning at 3 weeks of age. CP, C2, and W2 delay the initiation of diabetes and decrease serum IL-6 levels in NOD mice. CP also reduces insulitis and increases the β-cell area in NOD mice. MIN-6 cells are incubated with the selected peptides. CP, C2, and W2 result in the reduced expression of LPS-induced IL-6 mRNA in MIN-6 cells. CP inhibits signaling pathways related to apoptosis and inflammation. The antioxidative, hydrophobic, and proliferative properties of the selected peptides are analyzed. The hypoglycemic effects of cereal peptides are not associated with their antioxidant activity, hydrophobicity, or proliferative ability. Conclusion: Findings suggest that the effect of cereal peptides on the development of T1D is associated with their anti-inflammatory ability.
Black apple is a new elaborated product obtained from whole fresh apple through fermentation at controlled high temperature (60~90°C) and humidity (relative humidity of 50~90%). The appearance, color, texture, and taste of black apple changed dramatically compared with those of fresh apple. In this study, changes in the physicochemical and phytochemical properties, volatile profiles, and antioxidant capacity of apple during the fermentation process were investigated. Results showed that the browning intensity and color difference increased continuously during the whole 65-day fermentation process (p < 0.05). Sugars decreased in the whole fermentation process (p < 0.05), whereas the contents of organic acids increased first and then decreased with prolonged 35 days of fermentation (p < 0.05). Total polyphenol content of black apple showed an increase of 1.5-fold as that of fresh apple, whereas 12 common polyphenolic compounds present in fresh apple decreased dramatically in the whole fermentation process (p < 0.05). The analysis of flavor volatiles showed that high-temperature fermentation decreased the levels of alcohols and esters and resulted in the formation of furanic and pyranic compounds, which are the main products of Maillard reaction (MR). Antioxidant activities of black apple were enhanced compared with those of fresh apple, and results indicated that the enhancement of antioxidant activities was related to the polyphenols and products of MR.
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