DIABETES

Type 2 diabetes is one of the most common metabolic diseases worldwide. One treatment option is the administration of gliptins, which inhibit the enzyme dipeptidyl peptidase IV (DPP-IV), allowing more insulin to be produced and released into the bloodstream. However, these pharmaceuticals can cause side effects, which is why research is being conducted into DPP-IV inhibitory peptides from natural sources.

In the research project presented here, an oat-based drink is to be developed that is enriched with DPP-IV inhibitor peptides. To this end, the influences of malting and beverage processing (mashing, boiling, fermentation) on the content of DPP-IV inhibitory peptides will be investigated. In addition, the metabolisation in the human body will be investigated in more detail using simulated gastrointestinal digestion. For this purpose, the digested samples will be analysed with regard to their inhibition of DPP-IV using enzyme assays. In order to identify the most potent DPP-IV inhibiting peptides, an activity-orientated fractionation will be performed, which will elucidate both known and previously unknown peptides. Once the target peptides have been identified, their individual DPP-IV inhibition will be determined in a concentration-dependent manner and their flavour quality and thresholds will be elucidated with a focus on the bitter impression in order to assess the sensory properties of the fortified beverage on the basis of dose-response studies.

The beverage development will be carried out using a statistical experimental design to ensure the greatest possible enrichment of the DPP-IV inhibitory peptides. In the final phase, the beverages developed with the greatest effect will also be sensory characterised in order to assess consumer acceptance.