Blue whiting (Micromesistius poutassou) muscle protein hydrolysate with in vitro and in vivo antidiabetic properties

PA Harnedy, Vadivel Parthsarathy, CM McLaughlin, MB O'Keeffe, Philip Allsopp, E. M. McSorley, Finbarr O'Harte, RJ Fitzgerald

Research output: Contribution to journalArticlepeer-review

44 Citations (Scopus)


A blue whiting (Micromesistius poutassou) protein hydrolysate generated using Alcalase 2.4L and Flavourzyme 500L and its simulated gastrointestinal digestion (SGID) sample was assessed for antidiabetic potential in vitro and in vivo. In addition to inhibiting dipeptidyl peptidase-IV (DPP–IV), the hydrolysates mediated insulin and glucagon-like peptide-1 (GLP-1) release from BRIN-BD11 and GLUTag cells, respectively. No significant difference was observed in insulinotropic and DPP-IV inhibitory activity following SGID, while GLP-1 secretion increased significantly (p <0.01). SGID resulted in a significant increase in membrane potential, intracellular calcium and cyclic AMP concentration (p <0.001) versus a glucose control, indicating that insulin secretion may be mediated by the KATP channel-dependent and the protein kinase A pathways. Additionally, acute (90–120min) and persistent (4h) glucose-lowering effects of the blue whiting hydrolysate were observed in normal healthy mice. These results demonstrate that the blue whiting protein hydrolysate had significant metabolic effects relevant to glucose control in vivo.
Original languageEnglish
Pages (from-to)137-145
Number of pages8
JournalJournal of Functional Foods
Early online date10 Nov 2017
Publication statusPublished (in print/issue) - Jan 2018


  • Blue whiting
  • Protein hydrolysate
  • Antidiabetic
  • Functional food
  • Amino acid analysis
  • Peptide identification


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