In vitro inhibition of dipeptidyl peptidase IV by peptides derived from the hydrolysis of amaranth (Amaranthus hypochondriacus L.) proteins.

@article{Velardesalcedo2013InVI,
  title={In vitro inhibition of dipeptidyl peptidase IV by peptides derived from the hydrolysis of amaranth (Amaranthus hypochondriacus L.) proteins.},
  author={A{\'i}da Jimena Velarde-salcedo and Alberto Barrera-Pacheco and Samuel Lara-Gonz{\'a}lez and Gabriela M Montero-Mor{\'a}n and Agust{\'i}n D{\'i}az-Gois and Elvira Gonzalez de Mejia and Ana Paulina Barba de la Rosa},
  journal={Food chemistry},
  year={2013},
  volume={136 2},
  pages={758-64}
}
Bioactive compounds present in foods could potentially have beneficial effects on human health. In this study we report the in vitro inhibitory capacity of peptides released from amaranth seed proteins after enzymatic digestion, against dipeptidyl peptidase IV (DPPIV); an enzyme known to deactivate incretins, hormones involved in insulin secretion. Other seeds, such as soybean, black bean, and wheat were also tested. The highest inhibition of DPPIV was observed with amaranth peptides released… CONTINUE READING
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