Anti-diabetic properties of bioactive components from fish and milk

Abstract

• Anti-diabetic effects of bioactive compounds from milk and fish are reviewed. • Fish anti-diabetic compounds are proteins, peptides, and ω-3 polyunsaturated fatty acids. • Casein, casein peptides, whey, and whey peptides are milk anti-diabetic compounds. • Bioactive peptides of fish and milk exerted anti-diabetic effects by inhibiting DPP-IV. • Fish ω-3 fatty acids decreased HbA1c, enhanced β cells function and increased PPAR-γ. Milk and fish are two important nutrient rich foods that have shown to possess positive effects in the management of type 2 diabetes mellitus (T2DM). Recent evidence from several interventional studies in humans have demonstrated the beneficial effects of bioactive proteins, peptides, and fatty acids derived from fish and milk sources in the prevention and management of T2DM. The anti-diabetic compounds present in the fish are proteins, peptides, and ω-3 polyunsaturated fatty acids (PUFA), while milk bioactive compounds are casein, casein derived peptides, whey proteins, and whey protein derived peptides. Fish and milk derived bioactive proteins, peptides and fatty acids exhibited anti-diabetic effects through several mechanisms. This review mainly focuses on the recent studies related to the anti-diabetic activities of fish and milk derived bioactive compounds (proteins, peptides, fatty acids) in humans, animals and in vitro , and mechanisms of action of these bioactive compounds in the management of T2DM.