Meat Hydrolysates Inhibited Dipeptidyl Peptidase‐IV Activity In Vitro Model

ABSTRACT

The inhibitory activity of dipeptidyl peptidase‐IV (DPP‐IV), an enzyme involved in the suppression of blood glucose elevation, was evaluated using various meat hydrolysates and chicken meat hydrolysate pellet (CMP). Hydrolysates prepared from beef, pork, and chicken by digestion with the food‐grade enzyme Protamex for 90 min exhibited approximately 70% DPP‐IV inhibitory activity. The IC ₅₀ values for DPP‐IV inhibition were 3.2, 3.4, and 3.9 mg/mL for beef, pork, and chicken hydrolysates, respectively. Solutions containing chicken hydrolysate tablets demonstrated concentration‐dependent inhibitory activity, with a fivefold diluted solution still showing high inhibition of over 80%. The IC ₅₀ value of CMP was 3.3 mg/mL, indicating that inhibitory activity was retained following hydrolysis, spray‐drying, and tableting. The fraction with a molecular weight ≤ 3000 Da, which accounts for 65% of the chicken meat hydrolysate tablets, was enriched in peptides with potent blood glucose–regulating and blood pressure–lowering activities. This study demonstrated that food‐derived meat hydrolysates possess DPP‐IV inhibitory activity associated with blood glucose regulation. Chicken meat hydrolysate products, developed as functional peptide powders and tablets with adjusted protein content, exhibit high digestibility and absorption, as well as antioxidant, anti‐fatigue, blood pressure–lowering, and blood glucose‐regulating effects.