The Influence of Whey Protein Heating Parameters on Their Susceptibility to Digestive Enzymes and the Antidiabetic Activity of Hydrolysates

Abstract

The inhibition of dipeptidyl peptidase-IV (DPP-IV) and the release of glucagon-like peptide-1 (GLP-1) could normalize blood glucose levels in diabetic patients. This study evaluated the susceptibility of whey proteins to enzyme hydrolysis and the antidiabetic properties of protein hydrolysates from β-lactoglobulin (β-LG) and α-lactalbumin (α-LA) solutions compared with whey protein isolate (WPI) solution treated at different heating temperatures (65, 75, and 85 °C). α-LA hydrolysate provided the lowest degree of hydrolysis (DH). Those heating temperatures did not significantly affect the DH of all protein hydrolysates. α-LA hydrolysate significantly increased GLP-1 levels and DPP-IV inhibitory activity more than β-LG hydrolysate. WPI hydrolysate inhibited DPP-IV activity less than an α-LA hydrolysate, but they were no significant differences for GLP-1 release activity. Heat treatment could affect the antidiabetic properties of all protein hydrolysates. Heating at 75 °C resulted in greater inhibition of the activity of DPP-IV than at 65 and 85 °C. The highest increase in GLP-1 release was also observed by heating at 75 °C. The recently obtained information is useful for the utilization of α-LA, heated at 75 °C for 30 min, in the preparation of antidiabetic food supplements.

Emerging Trends in Bioavailability and Pharma-Nutraceutical Potential of Whey Bioactives

“…Diabetes is a major health condition that can lead to issues including vision loss, issues with healing, blood flow limits, etc. [ 65 ]. The prevention of type 2 diabetes can also be greatly aided by the use of hypoglycemic chemical drugs in conjunction with a restricted diet.…”

“…The presence of cysteine has been found to aid in the management of glycemia and, as a result, avoid inflammation in diabetics [ 66 ]. In a study, whey proteins were found to lessen diabetic inflammatory conditions and wounds by reducing the production of cytokines, which are the cause of inflammation and manifest themselves throughout the body's tissues [ 65 ].…”

Adsorption of β-Lactoglobulin on Thiol-Functionalized Mesoporous Silica

“…Several studies have described in detail the structure of β-lactoglobulin (BLG), a globular protein from milk whey. At pH 7, the protein is in a dimer form with a molecular weight ( M w ) of 36.8 kDa. − The BLG contains two disulfide bridges (Cys66-Cys160 and Cys106-Cys119) and a free thiolate group (Cys121), which are inaccessible to polar medium in the native state of the protein because these groups are in a hydrophobic pocket. − In addition to the disulfide bridges, hydrophobic, hydrogen bonds and ionic interactions between peptide chains contribute to stabilizing the protein’s conformation. Belonging to the lipocalin family, the secondary structure of the BLG is mainly constituted of a beta-sheet, classifying it as a hard protein.…”

Antidiabetic effects of protein hydrolysates from Trachinotus ovatus and identification and screening of peptides with α-amylase and DPP-IV inhibitory activities

“…Diabetes mellitus is a serious and complex chronic metabolic disease characterized by elevated blood glucose levels due to insulin resistance or insufficient pancreatic insulin production ( Bunsroem et al, 2022 ). According to a recent study published by the International Diabetes Federation in 2022, there are currently approximately 536.6 million people with diabetes worldwide ( Inayati et al, 2022 ), of which 95% are patients with type 2 diabetes (T2DM).…”