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dc.contributor.author
Aquino, Marilín Estefanía
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dc.contributor.author
Drago, Silvina Rosa
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dc.contributor.author
Sánchez de Medina, Fermín
dc.contributor.author
Martínez Augustin, Olga
dc.contributor.author
Cian, Raúl Esteban
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dc.date.available
2024-04-18T13:21:14Z
dc.date.issued
2024-03
dc.identifier.citation
Aquino, Marilín Estefanía; Drago, Silvina Rosa; Sánchez de Medina, Fermín; Martínez Augustin, Olga; Cian, Raúl Esteban; Anti-diabetic properties of brewer's spent yeast peptides: In vitro, in silico and ex vivo study after simulated gastrointestinal digestion; Royal Society of Chemistry; Food & Function; 15; 7; 3-2024; 3778-3790
dc.identifier.issn
2042-6496
dc.identifier.uri
http://hdl.handle.net/11336/233450
dc.description.abstract
Brewer´s spent yeast (BSY) hydrolysates are a source of antidiabetic peptides. Nevertheless, the impact of in vitro gastrointestinal digestion of BSY derived peptides on diabetes has not been assessed. In this study, two BSY hydrolysates were obtained (H1 and H2) using β-glucanase and alkaline protease, with either 1 h or 2 h hydrolysis time for H1 and H2, respectively. These hydrolysates were then subjected to simulated gastrointestinal digestion (SGID), obtaining dialysates D1 and D2, respectively. BSY hydrolysates inhibited the activity of α-glucosidase and dipeptidyl peptidase IV (DPP-IV) enzymes. Moreover, although D2 was inactive against these enzymes, D1 IC50 value was lower than those found for the hydrolysates. Interestingly, after electrophoretic separation, D1 mannose-linked peptides showed the highest α-glucosidase inhibitory activity, while non-glycosylated peptides had the highest DPP-IV inhibitory activity. Kinetic analyses showed a non-competitive mechanism in both cases. After peptide identification, GILFVGSGVSGGEEGAR and IINEPTAAAIAYGLDK showed the highest in silico anti-diabetic activities among mannose-linked and non-glycosylated peptides, respectively (AntiDMPpred score: 0.70 and 0.77). Molecular docking also indicated that these peptides act as non-competitive inhibitors. Finally, an ex vivo model of mouse jejunum organoids was used to study the effect of D1 on the expression of intestinal epithelial genes related to diabetes. The reduction of the expression of genes that codify lactase, sucrase-isomaltase and glucose transporter 2 was observed, as well as an increase in the expression of Gip (glucose-dependent insulinotropic peptide) and Glp1 (glucagon-like peptide 1). This is the first report to evaluate the anti-diabetic effect of BSY peptides in mouse jejunum organoids.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Royal Society of Chemistry
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.subject
ANTI-DIABETIC PROPERTIES
dc.subject
BREWER'S SPENT YEAST PEPTIDES
dc.subject
SIMULATED GASTROINTESTINAL DIGESTION
dc.subject
MOUSE JEJUNUM ORGANOIDS
dc.subject.classification
Otras Ciencias Biológicas
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dc.subject.classification
Ciencias Biológicas
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dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
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dc.title
Anti-diabetic properties of brewer's spent yeast peptides: In vitro, in silico and ex vivo study after simulated gastrointestinal digestion
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2024-04-10T11:58:46Z
dc.identifier.eissn
2042-650X
dc.journal.volume
15
dc.journal.number
7
dc.journal.pagination
3778-3790
dc.journal.pais
Reino Unido
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dc.journal.ciudad
Londres
dc.description.fil
Fil: Aquino, Marilín Estefanía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.description.fil
Fil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.description.fil
Fil: Sánchez de Medina, Fermín. Universidad de Granada. Facultad de Farmacia.; España
dc.description.fil
Fil: Martínez Augustin, Olga. Universidad de Granada. Facultad de Farmacia.; España
dc.description.fil
Fil: Cian, Raúl Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.journal.title
Food & Function
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://pubs.rsc.org/en/content/articlelanding/2024/fo/d3fo04040b
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1039/D3FO04040B
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