Discovery of dipeptidyl peptidase IV and search for type 2 diabetes prevention peptide
2020
Tachi, H. (Tokyo University of Agriculture (Japan))
In 1992, the authors found that Aspergillus oryzae produced a new aminopeptidase, Dipeptidyl peptidase IV (DPP IV), and revealed that the enzyme is a key enzyme in the formation of the taste of soy sauce. As an applied study of DPP IV by A. oryzae, we developed enzyme agents used to enhance taste and bioactive peptides by the enzyme method. This study determined the in vitro DPP IV inhibitory activity of isolated peptides from natto. Amino acid sequences of two peptides isolated from natto were identified by LCMS/MS as Lys-Leu and Leu-Arg. These isolated peptides inhibited DPP IV in a dose-dependent manner, with ICsub(50) values of 41.40±2.68 and 598.02±18.35 μg/ml, respectively. These results indicate the potential mechanism of blood glucose control by natto and novel roles of Lys-Leu and Leu-Arg as DPP IV inhibitors.
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