Abstract
An in silico approach was developed to predict the potential of 72 dietary proteins to act as a source of dipeptidyl peptidase IV (DPP-IV) inhibitory peptides. The model takes 68 DPP-IV inhibitory peptides (having an IC50 value <2000μM) and the specific contribution of their amino acids into account. Bovine α-lactalbumin (α-La) and κ-casein (CN) displayed the highest protein coverage (PC, 43.9%) and potency index (PI, 17.9 10−6μM−1g−1), respectively for DPP-IV inhibitory peptides. Sequence alignment of 39 DPP-IV inhibitory peptides having IC50’s<200μM revealed the frequent occurrence of Trp at the N-terminus and Pro at position 2. Canola, chicken egg, oat and wheat were identified as potential sources of DPP-IV inhibitory peptides. In silico approaches may assist in the selection of food proteins for the enzymatic release of DPP-IV inhibitory peptides. The results are relevant to the generation of biofunctional ingredients for glycaemic management.
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