Identification of peptides from camel milk that inhibit starch digestion

• Author(s) / Creator(s)

  • Althnaibat, Rami M.
  • Bruce, Heather L.
  • Gänzle, Michael G.

• The inhibition of starch digestion activities by peptides derived from camel milk proteins was determined and the effect of their amino acids charge and/or hydrophobicity was assessed. Starch digestion by pancreatic and brush border enzymes was assessed in vitro with a peptide to starch ratio of 1:3 (w/w). Hydrolysed whey proteins were more inhibitory than hydrolysed casein. Successive chromatographic separation of peptides enriched positively charged peptides with hydrophobic amino acids. Whey protein hydrolysate inhibited starch hydrolysis by 16%; peptide fractions recovered after CEX and HIC inhibited starch hydrolysis by 33–36%. Peptides in the active fractions were identified by LC–MS/MS and the inhibitory activity of 6 synthetic peptides was evaluated. Two of these six peptides, LALDIEIATYR and VLDELTLAR, inhibited starch hydrolysis by 34–37%. In conclusion, specific peptides that are produced before or during in vitro digestion can inhibit starch digestion and may moderate postprandial blood glucose levels in vivo.

• Date created

  2023-06-01

• Subjects / Keywords

  • Camel milk
  • Whey protein
  • Bioactive peptides
  • Starch digestion inhibition
  • Charge
  • Hydrophobicity

• Type of Item

  Article (Draft / Submitted)

• DOI

  https://doi.org/10.7939/r3-cm0t-3839

• License

  Attribution-NonCommercial-NoDerivatives 4.0 International