Antidiabetic Effects of Milk-Derived Bioactive Components
DOI:
https://doi.org/10.24925/turjaf.v13i3.814-820.7306Keywords:
Milk, Bioactive Components, Type 2 Diabetes MellitusAbstract
Type 2 diabetes (T2DM) is a chronic metabolic disease characterized by the body's inability to effectively use the hormone insulin, leading to high blood sugar levels. Milk is a rich source of important nutritional components that have been shown to have positive effects in the management of T2DM. Bioactive components derived from milk are molecules derived from milk proteins, fats, and other components, that exhibit various biological activities in the body and provide positive effects on health. These components (proteins, peptides, fatty acids) are formed during the consumption of dairy products or as a result of the digestion and hydrolysis of milk proteins. Recent intervention studies have shown that bioactive proteins, peptides, and fatty acids derived from milk provide beneficial effects in the prevention and management of T2DM. Milk bioactive components include casein, casein-derived peptides, whey proteins, and whey protein-derived peptides. These bioactive components exhibit anti-diabetic effects through various mechanisms. These mechanisms include increasing insulin sensitivity, regulating glucose metabolism, and reducing inflammation. Intervention studies in humans have shown that these bioactive components derived from milk reduce fasting blood sugar levels and increase insulin sensitivity. This study comprehensively reviews recent studies investigating the anti-diabetic effects of bioactive compounds derived from milk (proteins, peptides, and fatty acids) and the mechanisms of action of these compounds in the management of T2DM. Thus, it provides a perspective on the potential benefits and clinical applications of milk bioactive components in T2DM.
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