Absorption and Bioavailability of Functional Peptides

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[O2-1-04] Permeability of the most potent peptide generated during gastrointestinal digestion of an antidiabetic yeast-derived peptide

*Samira Alahyaribeik¹, Saeed Mirdamadi², Hyunjin Shim³, Peter Cheung Chi Keun⁴, Jianping Wu⁵, Charlotte Grootaert⁶, John Van Camp⁶, Mahta Mirzaei⁶ (1. Postdoctoral Researcher, Department of Environmental Technology, Food Technology, and Molecular Biotechnology, Ghent University Global Campus, 21985. (Korea), 2. Department of Biotechnology, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran. (Iran), 3. Department of Biology, California State University, Fresno, CA 93740, USA (United States of America), 4. School of Life Science, The Chinese University of Hong Kong, Shatin, Hong Kong. (China), 5. Department of Agricultural, Food and Nutritional Science, 4-10 Ag/For Building, University of Alberta, Edmonton, Alberta T6G 2P5, Canada. (Canada), 6. Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium (Belgium))

Keywords:

Bioactive peptide,DPP-IV inhibitory activity,Gastrointestinal digestion,Caco-2 monolayer,Bioavailability

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