Cruz Chamorro, IvanSantos Sanchez, GuillermoBollati, CarlottaBartolomei, MartinaCapriotti, Anna LauraCerrato, AndreaMillan Linares, CarmenLagana, AldoCarrillo Vico, AntonioLammi, Carmen2025-07-032025-07-032023-06-02Cruz Chamorro, I., Santos Sanchez, G., Bollati, C., Bartolomei, M., Capriotti, A.L., Cerrato, A.,...,Lammi, C. (2023). Chemical and biological characterization of the DPP-IV inhibitory activity exerted by lupin (Lupinus angustifolius) peptides: From the bench to the bedside investigation. Food chemistry, 426, 136458. https://doi.org/10.1016/j.foodchem.2023.136458.0308-81461873-7072https://hdl.handle.net/11441/174938Dipeptidyl peptidase IV (DPP-IV) is considered a key target for the diabetes treatment, since it is involved in glucose metabolism. Although lupin protein consumption shown hypoglycemic activity, there is no evidence of its effect on DPP-IV activity. This study demonstrates that a lupin protein hydrolysate (LPH), obtained by hydrolysis with Alcalase, exerts anti-diabetic activity by modulating DPP-IV activity. In fact, LPH decreased DPP-IV activity in a cell-free and cell-based system. Contextually, Caco-2 cells were employed to identify LPH peptides that can be intestinally trans-epithelial transported. Notably, 141 different intestinally transported LPH sequences were identified using nano- and ultra-chromatography coupled to mass spectrometry. Hence, it was demonstrated that LPH modulated the glycemic response and the glucose concentration in mice, by inhibiting the DPP-IV. Finally, a beverage containing 1 g of LPH decreased DPP-IV activity and glucose levels in humans.application/pdf10 p.engAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/Bioactive peptidesDiabetesDPP-IVFood clinical trialGlycemiaLupin peptidesinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccesshttps://doi.org/10.1016/j.foodchem.2023.136458