Dipeptidyl peptidase 4 inhibitory activity of commercially fermented soybean, natto.

Abstract

Type 2 diabetes, a chronic metabolic disorder, is a major public health concern associated with high mortality and reduced life expectancy. Food-derived peptides have been suggested as potential dipeptidyl peptidase 4 (DPP4) inhibitors which can help manage blood glucose levels. We evaluated DPP4 inhibitory activities in 79 sample of commercial natto. The commercial natto showed the comparatively high DPP4 inhibitory activity by an average of 70.88 ± 8.56%. We also compared the DPP4 inhibitory activities of natto samples which were produced with different six variety soybeans and three commercial natto starter strain. We found that the DPP4 inhibitory activity of various samples of natto produced by same fermentation condition did not vary much. We suggested that the DPP4 inhibitory activity of natto varied depending on the natto production conditions.