DPP-IV inhibitory activity and mechanisms of taste-modulating peptides derived from porcine bone: Potential for diabetes management

This study investigated the DPP-IV inhibitory activity of taste-modulating peptides from porcine bone and elucidated their inhibitory mechanisms. Sensory evaluation identified seven peptides with effects on umami taste or saltiness enhancement. Computational tools predicted that they all possessed DPP-IV inhibitory potential. Post-digestion, GPTAANRM, GPGCKAGL, NLRDNYRF and GVNAMLRK exhibited superior DPP-IV inhibition (IC 50 : 206.16 - 317.59 μmol/L). Molecular docking revealed that all these four peptides interacted with active residues in S1, S2 and S3 pocket of DPP-IV and the Lineweaver-Burk plots indicated their competitive inhibition mechanism. All these peptides alleviated insulin resistance in HepG2 cells to some extent, with GPTAANRM and GPGCKAGL notably reducing the blood glucose curve area in C57BL/6J mice. This research enhances our understanding of the beneficial role of taste-modulating peptides in diabetes management and suggests their potential in developing dietary strategies to optimize glycemic control in diabetic individuals.