Prevention and improvement of type 2 diabetes by DPP-4 inhibitory peptides found in fermented mushroom milk

2021 Fiscal Year Final Research Report

• Project/Area Number: 19K11691
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 59040:Nutrition science and health science-related
• Research Institution: Tottori University
• Principal Investigator: Kenji Okamoto 鳥取大学, 工学研究科, 教授 (80283969)
• Project Period (FY): 2019-04-01 – 2022-03-31
• Keywords: DPP-4阻害ペプチド / 食用きのこ / Flammulina velutipes / Grifola frondosa / 発酵 / イソフラボン / エルゴチオネイン

Outline of Final Research Achievements

Edible mushrooms Flammulina velutipes and Grifola frondosa were grown in milk or soymilk, and it was clarified that the DPP-4 inhibitory peptide involved in blood glucose suppression was specifically accumulated.
When fermented soymilk with F. velutipes was administered to mice fed a high-fat diet, it showed a tendency to moderate the increase in postprandial blood glucose level.
On the other hand, in the fermentation process of soymilk, conversion to isoflavone aglycone, which is well absorbed in the body, was observed. In addition, fermented soymilk was found to have antioxidant activity, and the main component was identified as ergothioneine.

Free Research Field

応用微生物学

Academic Significance and Societal Importance of the Research Achievements

本研究では2型糖尿病治療のターゲットの一つとされるDPP-4阻害に着目し、身近な食用きのこを牛乳や豆乳を原料に生育させることでDPP-4阻害活性を示すペプチドの効率的な遊離を見いだした。発酵豆乳には食後血糖値の上昇を穏やかにする傾向が示唆された。
さらに、体内吸収性が高いイソフラボンアグリコンや抗酸化物質の存在も明らかになるなど、生活習慣病の予防と健康維持に関わる新たな食素材への応用が期待できる。