Suling Sun1,2,3, Hao Zhang2,3, Kai Shan1,2,3, Tianjun Sun4, Mengyuan Lin5, Lingling Jia1,2,3, Yong Q Chen1,2,3,6. 1. School of Medicine, Jiangnan University, Wuxi, 214122, P. R. China. 2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, P. R. China. 3. School of Food Science and Technology, Jiangnan University, Wuxi, 214122, P. R. China. 4. Department of Biochemistry & Molecular Biology & Center for Blood Research, University of British Columbia, 2350 Health Sciences Mall, Vancouver, British Columbia, V6T 1Z3, Canada. 5. Wuxi Maternal and Child Health Hospital, P. R. China. 6. Departments of Cancer Biology and Biochemistry, Wake Forest School of Medicine, Winston-Salem, NC, 27157, USA.
Abstract
SCOPE: The aim of the study is to explore which properties of selected peptides will positively predict their antidiabetic activity in vitro and in vivo. METHODS AND RESULTS: Streptozotocin-induced diabetic C57BL/6J mice are administered with soybean peptide (SP), mung bean peptide (MP), corn peptide (CP), and wheat peptide (WP) (500 mg kg-1 d-1 ) for 10 weeks. CP and WP improve hyperglycemia homeostasis in streptozotocin-induced diabetic mice. Female nonobese diabetic (NOD) mice are treated with CP, WP, fractions C1 and C2 (isolated from CP), and W1 and W2 (isolated from WP) beginning at 3 weeks of age. CP, C2, and W2 delay the initiation of diabetes and decrease serum IL-6 levels in NOD mice. CP also reduces insulitis and increases the β-cell area in NOD mice. MIN-6 cells are incubated with the selected peptides. CP, C2, and W2 result in the reduced expression of LPS-induced IL-6 mRNA in MIN-6 cells. CP inhibits signaling pathways related to apoptosis and inflammation. The antioxidative, hydrophobic, and proliferative properties of the selected peptides are analyzed. The hypoglycemic effects of cereal peptides are not associated with their antioxidant activity, hydrophobicity, or proliferative ability. CONCLUSION: Findings suggest that the effect of cereal peptides on the development of T1D is associated with their anti-inflammatory ability.
SCOPE: The aim of the study is to explore which properties of selected peptides will positively predict their antidiabetic activity in vitro and in vivo. METHODS AND RESULTS:Streptozotocin-induced diabetic C57BL/6J mice are administered with soybean peptide (SP), mung bean peptide (MP), corn peptide (CP), and wheat peptide (WP) (500 mg kg-1 d-1 ) for 10 weeks. CP and WP improve hyperglycemia homeostasis in streptozotocin-induced diabeticmice. Female nonobese diabetic (NOD) mice are treated with CP, WP, fractions C1 and C2 (isolated from CP), and W1 and W2 (isolated from WP) beginning at 3 weeks of age. CP, C2, and W2 delay the initiation of diabetes and decrease serum IL-6 levels in NOD mice. CP also reduces insulitis and increases the β-cell area in NOD mice. MIN-6 cells are incubated with the selected peptides. CP, C2, and W2 result in the reduced expression of LPS-induced IL-6 mRNA in MIN-6 cells. CP inhibits signaling pathways related to apoptosis and inflammation. The antioxidative, hydrophobic, and proliferative properties of the selected peptides are analyzed. The hypoglycemic effects of cereal peptides are not associated with their antioxidant activity, hydrophobicity, or proliferative ability. CONCLUSION: Findings suggest that the effect of cereal peptides on the development of T1D is associated with their anti-inflammatory ability.