Characterization and evaluation of the in vitro and in vivo anti-diabetic activities of camel milk protein hydrolysates derived with different protease digestions

作者：Yang Yu, Peng Sun, Yan Liu, Wan-lu Zhao, Teng-jian Wang, Shuang-xia Yu, Lin-Kun Tian, Lin Zhao, Minmin Zhang, Qiaoyan Zhang, Qiaoyan Zhang, Zeyu Sun, Quanlong Zhang, Quanlong Zhang, Luping Qin · 发表于：Journal of Functional Foods · 年份：2024 · DOI：10.1016/j.jff.2024.106227 · 被引用次数：14 · 研究领域：Animal Diversity and Health Studies、Digestive system and related health、Proteins in Food Systems

The study aimed to determine the potential anti-diabetic activities of the hydrolysates of camel milk proteins (CMPH). Camel milk proteins were hydrolyzed independently by using 11 proteases, and their anti-diabetic activities were analyzed by in vitro, and in vivo. The results showed that CMPH-Flavourzyme exhibited the best α-glucosidase and dipeptidyl peptidase-IV inhibitory activity, while CMPH-Papain exhibited the highest α-amylase inhibitory activity, and best proliferative effect on streptozotocin-induced NIT-1 cells in vitro. Furthermore, CMPH-Papain exhibited the most effect in decreasing the serum levels of fasting blood glucose, oral glucose tolerance test, pro-inflammatory factors (IL-1β, IL-6) and triglyceride, as well as increasing insulin levels on in vivo streptozotocin-induced diabetic mice. Peptides identification followed with molecular docking and network pharmacology analysis also found the potential anti-diabetic peptides from CMPH-Flavourzyme and CMPH-Papain. Our results indicated the type of protease used for the treatment significantly influences the anti-diabetic activities of the resulting CMPH.