Effect of goat milk protein hydrolysates on antidiabetic activity and its insulin resistance in HepG2 cells

Abstract

Goat milk protein hydrolysates (Acid casein, Rennet casein, and Total milk protein) were prepared using different proteolytic enzymes (pancreatin, pepsin, and trypsin) throughout 8 hrs of hydrolysis time. The degree of hydrolysis (DH) of goat milk protein hydrolysate was estimated by OPhthaldialdehyde (OPA) method at different hydrolysis times (0, 1, 2, 4, 6, and 8 hrs). The effect of different three types of goat milk protein hydrolysates on antidiabetic activity was investigated by testing the inhibition of α-amylase activity and glucose consumption rate in HepG2 cells. The types of goat milk protein hydrolysates, proteolytic enzymes, and hydrolysis time had a significant effect on DH. The highest DH was in rennet casein hydrolysates treated with pancreatin enzyme at 8 hrs, followed by acid casein hydrolysates treated with pancreatin enzyme at 6 and 8 hrs. While TMP hydrolysates treated with pepsin enzyme had the highest DH at 4 hrs. The highest hydrolysis time was at 2, 4, and 8 hrs by trypsin, pepsin, and pancreatin enzymes, respectively. The rennet casein hydrolysates by the pancreatin enzyme had the highest anti-diabetic impact of exhibiting its action by inhibiting the
enzymes which have the main role in carbohydrate metabolism as the α-amylase enzyme and dramatically increased the glucose consumption rate in insulin-resistant HepG2 cells, followed by TMP hydrolysate treated with pepsin enzyme.