Abstract
Currently, there is an interest in studying natural inhibitors of dipeptidyl peptidase IV (DPP‐IV) for the treatment of type II diabetes. To look for novel inhibitors, the primary and secondary whey of fresh and Oaxaca cheeses was obtained, and the electrophoretic patterns were determined. Hydrolysis with pepsin and trypsin of primary and secondary whey from fresh and Oaxaca cheeses, respectively, showed DPP‐IV inhibition with values of ~51 and 55%, and also an IC50 of 92.86 μg/mL for Oaxaca cheese‐derived peptides. Data show the potential of whey enzymatic hydrolysates from fresh and Oaxaca cheeses as antidiabetic agents.
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