Enrichment and Quantitation of Dipeptidyl Peptidase IV Inhibitory Peptides in Quinoa upon Systematic Malting

Tabea D.U. Kröber, Magdalena Holzer, Roland Kerpes, Verena K. Mittermeier-Kleßinger, Corinna Dawid, Thomas Becker

Research output: Contribution to journalArticlepeer-review


Food-derived peptides with an inhibitory effect on dipeptidyl peptidase IV (DPP-IV) can be used as an additive treatment for type 2 diabetes. The inhibitory potential of food depends on technological protein hydrolysis and gastrointestinal digestion, as the peptides only act after intestinal resorption. The effect of malting as a hydrolytic step on the availability of these peptides in grains has yet to be investigated. In this study, quinoa was malted under systematic temperature, moisture, and time variations. In the resulting malts, the DPP-IV inhibition reached a maximum of 45.02 (±10.28) %, whereas the highest overall concentration of literature-known inhibitory peptides was 4.07 μmol/L, depending on the malting parameters. After in vitro gastrointestinal digest, the inhibition of most malts, as well as the overall concentration of inhibitory peptides, could be increased significantly. Additionally, the digested malts showed higher values in both the inhibition and the peptide concentration than the unmalted quinoa. Concerning the malting parameters, germination time had the highest impact on the inhibition and the peptide concentration after digest. An analysis of the protein sizes before and after malting gave first hints toward the origin of these peptides, or their precursors, in quinoa.

Original languageEnglish
Pages (from-to)11480-11492
Number of pages13
JournalJournal of agricultural and food chemistry
Issue number20
StatePublished - 22 May 2024


  • bioactive peptides
  • dipeptidyl peptidase IV inhibitor
  • malting
  • quinoa
  • simulated gastrointestinal digest
  • type 2 diabetes


Dive into the research topics of 'Enrichment and Quantitation of Dipeptidyl Peptidase IV Inhibitory Peptides in Quinoa upon Systematic Malting'. Together they form a unique fingerprint.

Cite this