Tombul hazelnut (Corylus avellana L.) peptides with DPP-IV inhibitory activity: In vitro and in silico studies

Tombul hazelnut (Corylus avellana L.) peptides with DPP-IV inhibitory activity: In vitro and in silico studies

Blog Article

Cold press technology generates high quality value-added oil products along with highly stable oilseed cakes.Hazelnut cakes LEUTIN + ZEANTHINE are characterized by high protein concentrations that can be industrially valorized.Here, using an aqueous extraction scheme along with enzymatic proteolysis and FPLC (fast protein liquid chromatography)-based fractionation, a variety of hazelnut peptide fractions with varying bioactive properties were manufactured and their sequences were determined based on mass spectrometry.DPP-IV inhibitory attributes were determined based on an in vitro DPP-IV assay and in silico techniques were administered for for the analysis of overall bioactive potential and DPP-IV inhibitory characteristics of peptides.Based on these investigations, 256 peptides were identified in 81 different fractions.

The majority of fractions were characterized with low to moderate DPP-IV inhibitory activity possibly due to their dilute nature.Some hazelnut peptides were characterized by comparable IC50 values as the positive control (Diprotin-A).The most influential 7 peptides were shown Unite Warriors to generate higher docking scores than the control.The main interaction mechanism between hazelnut peptides and DPP-IV possibly depended on hydrophobic interactions.While further concentration could enhance the DPP-IV inhibitory potential of hazelnut peptides, hazelnut cakes represent a sustainable resource of potentially antidiabetic peptides.