Fish skin gelatin hydrolysates as dipeptidyl peptidase IV inhibitors and glucagon-like peptide-1 stimulators improve glycaemic control in diabetic rats: A comparison between warm- and cold-water fish

Fish skin gelatin hydrolysates as dipeptidyl peptidase IV inhibitors and glucagon-like peptide-1 stimulators improve glycaemic control in diabetic rats: A comparison between warm- and cold-water fish

Various warm- and cold-water fish skins were used to prepare gelatin hydrolysates and compare their in vitro dipeptidyl peptidase IV (DPP-IV) inhibitory activity. The DPP-IV inhibitory activity of gelatin hydrolysates from warm-water fish was greater than that from cold-water fish. The <1.5 kDa u...

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Bibliographic Details
Main Authors: Tzu-Yuan Wang, Cheng-Hong Hsieh, Chuan-Chuan Hung, Chia-Ling Jao, Meng-Chun Chen, Kuo-Chiang Hsu
Format: Article
Language:English
Published: Elsevier 2015-12-01
Series:Journal of Functional Foods
Subjects:
Warm-water fish
Cold-water fish
Gelatin
Proline
DPP-IV
GLP-1
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464615004545

Internet

http://www.sciencedirect.com/science/article/pii/S1756464615004545

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