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Review Article | Open Access

Potential of peptides and phytochemicals in attenuating different phases of islet amyloid polypeptide fibrillation for type 2 diabetes management

Raliat O. Abioyea, Chibuike C. Udenigwea,b( )
Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, Ontario, K1N 6N5, Canada
School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario, K1H 8M5, Canada

Peer review under responsibility of KeAi Communications Co., Ltd

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Abstract

Islet amyloid polypeptide (IAPP), or amylin, has been identified as a key factor in the development of type 2 diabetes (T2D). IAPP aggregates, which form amyloid fibrils, contribute to cytotoxicity of the pancreatic β-cells, resulting in loss of function and subsequent reduction in insulin production. As a result, surviving β-cells overcompensate for this reduction of insulin production, further contributing to the loss of function because of increased stress, thus leading to insulin resistance. Endogenously, IAPP monomers function in a variety of roles; however, aggregation renders them non-functional. The use of naturally occurring compounds, including peptides and phytochemicals, has been explored as a way to mitigate or inhibit IAPP fibril formation. This review discusses the structure, endogenous roles and mechanism of IAPP fibril formation, recent advances on inhibitors of IAPP fibril formation, and new insights on the future development and application of food-derived inhibitors towards T2D management.

Keywords

DisaggregationIslet amyloid polypeptideFibril formationBioactive peptidesPhytochemicals

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Food Science and Human Wellness
Volume 10 Issue 3,
May 2021
Pages 259-269
DOI: 10.1016/j.fshw.2021.02.017
Cite this article:
Abioye RO, Udenigwe CC. Potential of peptides and phytochemicals in attenuating different phases of islet amyloid polypeptide fibrillation for type 2 diabetes management. Food Science and Human Wellness, 2021, 10(3): 259-269. https://doi.org/10.1016/j.fshw.2021.02.017

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Received: 27 September 2020
Revised: 10 October 2020
Accepted: 12 October 2020
Published: 16 April 2021
© 2021 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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