An Integrated Peptidomics and In Silico Approach to Identify Novel Anti-Diabetic Peptides in Parmigiano-Reggiano Cheese

Inhibition of key metabolic enzymes linked to type-2-diabetes (T2D) by food-derived compounds is a preventive emerging strategy in the management of T2D. Here, the impact of Parmigiano-Reggiano (PR) cheese peptide fractions, at four different ripening times (12, 18, 24, and 30 months), on the enzyma...

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Bibliographic Details
Published in:	Biology (Basel, Switzerland) Vol. 10; no. 6; p. 563
Main Authors:	Martini, Serena, Solieri, Lisa, Cattivelli, Alice, Pizzamiglio, Valentina, Tagliazucchi, Davide
Format:	Journal Article
Language:	English
Published:	Basel MDPI AG 21-06-2021 MDPI
Subjects:	Advanced glycosylation end products Angiotensin Antihypertensives Bioactive compounds bioactive peptides Cheese Dairy products Diabetes Diabetes mellitus Digestive enzymes Dipeptidyl-peptidase IV Drug therapy Enzymatic activity enzyme inhibition Enzymes Food Glucagon Glucose Glycosylation Hyperglycemia Insulin mass spectrometry Mass spectroscopy Metabolism Molecular weight Parmigiano-Reggiano Peptidase Peptides peptidomics Peptidyl-dipeptidase A Proteins Ripening Risk factors type-2-diabetes α-Amylase α-Glucosidase Italy
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