Jump to main content
Jump to site search

Issue 9, 2018
Previous Article Next Article

Enzymatic digest of whey protein and wheylin-1, a dipeptide released in the digest, increase insulin sensitivity in an Akt phosphorylation-dependent manner

Author affiliations

Abstract

We investigated the effects of the enzymatic digest of β-lactoglobulin, a major bovine milk whey protein, on glucose metabolism in KK-Ay mice, an animal model of type II diabetes. In the glucose tolerance test and insulin tolerance test (ITT), the thermolysin digest of β-lactoglobulin decreased blood glucose levels, suggesting that it increases insulin sensitivity in diabetic KK-Ay mice. The digest also increased phosphorylation of Akt, an intracellular factor activated in response to the insulin receptor activation, in the liver and skeletal muscle. Next, we searched for a bioactive peptide present in the digest that increased the insulin sensitivity. Wheylin-1 is an anxiolytic-like dipeptide (Met-His) isolated from the thermolysin digest of β-lactoglobulin. Wheylin-1 decreased blood glucose levels in the ITT test and increased hepatic Akt phosphorylation. Wheylin-1 also increased insulin-induced Akt phosphorylation in hepatic HepG2 cells and muscular C2C12 myotube cells. These results suggest that wheylin-1 increases insulin sensitivity in an Akt-dependent manner in vivo and in vitro. Taken together, we found that the thermolysin digest of bovine milk whey β-lactoglobulin and wheylin-1 increase insulin sensitivity in an Akt system-dependent manner. Wheylin-1 is the first factor found that increases insulin sensitivity in association with Akt-phosphorylation.

Graphical abstract: Enzymatic digest of whey protein and wheylin-1, a dipeptide released in the digest, increase insulin sensitivity in an Akt phosphorylation-dependent manner

Back to tab navigation

Publication details

The article was received on 10 May 2018, accepted on 07 Aug 2018 and first published on 18 Aug 2018


Article type: Paper
DOI: 10.1039/C8FO00919H
Citation: Food Funct., 2018,9, 4635-4641

  •   Request permissions

    Enzymatic digest of whey protein and wheylin-1, a dipeptide released in the digest, increase insulin sensitivity in an Akt phosphorylation-dependent manner

    M. Ogiwara, W. Ota, T. Mizushige, R. Kanamoto and K. Ohinata, Food Funct., 2018, 9, 4635
    DOI: 10.1039/C8FO00919H

Search articles by author

Spotlight

Advertisements