Phoenix dactylifera L.seed protein hydrolysates as a potential source of peptides with antidiabetic and anti-hypercholesterolemic properties:An in vitro study  

作　　者：Hussein Mostafa Noura Al-Ahbabi Oladipupo Qudus Adiamo Priti Mudgil Sajid Maqsood 

机构地区：[1]Department of Food Science,College of Agriculture and Veterinary Medicine,United Arab Emirates University,PO Box 15551,Al Ain,United Arab Emirates [2]Centre for Nutrition and Food Sciences,Queensland Alliance for Agriculture and Food Innovation(QAAFI),The University of Queensland,Coopers Plains,Brisbane,QLD,4108,Australia [3]National Energy and Water Center,United Arab Emirates University,Al-Ain,15551,United Arab Emirates

出　　处：《Food Bioscience》2022年第5期863-871,共9页食品生物科学（英文）

基　　金：United Arab Emirates University for funding this research through a research grant(Fund code-31R214 and 12R055)awarded to the principal investigator Sajid Maqsood.

摘　　要：This study aimed to explore the effect of enzymatic hydrolysis conditions(enzyme types and hydrolysis time)of date seed protein hydrolysates(DSPH)on in-vitro inhibition of molecular markers related with diabetic and hypercholesteremia.The DSPH was prepared using alcalase,bromelain,papain,and protease at different hydrolysis time(HT)(2,4 and 6 h).Higher degree of hydrolysis was observed for papain at 6 h HT.The results showed that alcalase and bromelain generated DSPHs at 6 h HT greatly improved the pancreatic lipase inhibition activity while the cholesterol esterase inhibition activity was greatly enhanced with alcalase and protease at 6 h HT and papain generated DSPHs at 4 h HT.Bromelain generated DSPH displayed the highest inhibition of dipeptidyl peptidase-IV(DPP-IV)and amylase at 6 and 2 h hydrolysis time,respectively.All the enzymes at 2 h HT except that of papain showed the highestα-glucosidase inhibitory activities.These results revealed that the DSPH displayed enhanced inhibitory activities towards molecular markers related with diabetes and obesity and thus have promising potential to be used as health-promoting ingredients in the fabrication of functional foods.

关 键 词：Date seed Protein hydrolysates Lipase inhibition DPP-IV inhibition Glucosidase inhibition 

分 类 号：TS201[轻工技术与工程—食品科学]