Impact of soybeans maturation stage on the release of dipeptidyl peptidase-4 and pancreatic α-amylase inhibitory peptides from soybean protein

This is the authors' abstract. We don't add key points for this paper.

This study investigated the impact of maturation stage on the generation of α-amylase (AA) and dipeptidyl peptidase 4 (DPP-4) inhibitory peptides. Overall, results obtained revealed higher hydrolysis of mature soybean proteins by alcalase and green soybean proteins by bromelain. Flavorzyme-derived hydrolysates showed consistently higher AA and DPP-4 inhibitory activities. Among GSPHs, F2 was most potent (IC50: 26.57 μg/mL for AA, and 29.26 μg/mL for DPP-4), while F4 excelled among MSPHs (IC50: 36.79 μg/mL for AA, and 32.63 μg/mL for DPP-4). In total, 18 and 25 were identified as biologically active from GSPHs and MSPHs, respectively. CFAAPEGPL and AIPVNKPGRF (from GSPHs), and SFFFPFELPRE and FAGVVPAPLCCAT (from MSPHs) were most potent AA and DPP-4 inhibitors. Overall Peptide, SFFFPFELPRE with its lowest HPEPDOCK scores, remarkable binding poses, lowest binding energies against AA and second best against DPP-4 showed its anti-diabetic potential against both tested enzymes. Further, i n silico physicochemical tests and gastrointestinal digestion predicted good water solubility for AIPVNKPGRF and SFFFPFELPRE with all peptides and their fragments meeting drug-likeness criteria and were predicted to be non-toxic, except FAGVVPAPLCCAT. Overall, results indicated the potential of green and mature soybean protein-derived hydrolysates as AA and DPP-4 inhibitors.