Effect of Different Cereal Peptides on the Development of Type 1 Diabetes is Associated with Their Anti‐inflammatory Ability: In Vitro and In Vivo Studies

Abstract

Scope The aim of the study is to explore which properties of selected peptides will positively predict their antidiabetic activity in vitro and in vivo. Methods and results Streptozotocin‐induced diabetic C57BL/6J mice are administered with soybean peptide (SP), mung bean peptide (MP), corn peptide (CP), and wheat peptide (WP) (500 mg kg –1 d –1 ) for 10 weeks. CP and WP improve hyperglycemia homeostasis in streptozotocin‐induced diabetic mice. Female nonobese diabetic (NOD) mice are treated with CP, WP, fractions C1 and C2 (isolated from CP), and W1 and W2 (isolated from WP) beginning at 3 weeks of age. CP, C2, and W2 delay the initiation of diabetes and decrease serum IL‐6 levels in NOD mice. CP also reduces insulitis and increases the β‐cell area in NOD mice. MIN‐6 cells are incubated with the selected peptides. CP, C2, and W2 result in the reduced expression of LPS‐induced IL‐6 mRNA in MIN‐6 cells. CP inhibits signaling pathways related to apoptosis and inflammation. The antioxidative, hydrophobic, and proliferative properties of the selected peptides are analyzed. The hypoglycemic effects of cereal peptides are not associated with their antioxidant activity, hydrophobicity, or proliferative ability. Conclusion Findings suggest that the effect of cereal peptides on the development of T1D is associated with their anti‐inflammatory ability.