What is it about?
This study investigated how proteins from edible mushrooms (Pleurotus spp.) can be transformed into small peptides with potential antidiabetic effects. Using food-grade enzymes, we produced protein hydrolysates and identified peptides capable of inhibiting α-amylase and α-glucosidase — two key enzymes involved in carbohydrate digestion and blood sugar spikes. We also tested peptide stability during simulated digestion and identified specific sequences using proteomics and bioinformatics.
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Why is it important?
Managing post-meal blood sugar is essential for diabetes prevention and control. While drugs exist, they can have side effects. Natural food-derived inhibitors are attractive alternatives. Mushrooms are nutritious and sustainable, but their proteins are still underexplored. Showing that mushroom proteins can yield stable antidiabetic peptides opens new possibilities for functional foods and nutraceuticals.
Perspectives
These findings support mushrooms as a promising source of natural antidiabetic ingredients. Future studies can evaluate these peptides in real food systems, clinical contexts, and large-scale production. This research contributes to the development of sustainable, food-based strategies for metabolic health and diabetes management.
Dr Ruann de Castro
Unicamp
Read the Original
This page is a summary of: Enzymatic production and proteomic identification of bioactive peptides with α-amylase and α-glucosidase inhibitory activities from Pleurotus spp. proteins, Food Research International, January 2026, Elsevier,
DOI: 10.1016/j.foodres.2025.117898.
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