Physico-chemical, Sensory and Toxicity Characteristics of Dipeptidyl Peptidase-IV Inhibitory Peptides from Rice Bran-derived Globulin Using Computational Approaches

  • Km PoojaEmail author
  • Sapna RaniEmail author
  • Balaji Kanwate
  • Gaurav Kumar Pal


Rice processing industry released an enormous amount of the rice bran which is underutilized. Rice bran contains various proteins that can be used for the production of bioactive peptides. These bioactive peptides might be suitable ingredients for the development of functional food products. The objective of this study was to explore the potential of rice bran-derived globulin proteins as a suitable precursor of bioactive peptides with especially reference to dipeptidyl peptidase IV (DPP-IV) inhibitory peptides. The various computational approaches (BLAST, BIOPEP, PeptideRanker, PepDraw, Pepcalc, and ToxinPred) were used to predict the potential of the globulin proteins. Ficain protease majorly released the DPP-IV inhibitory peptides from rice bran-derived globulin proteins as compared with other proteases used in this study. Furthermore, primary structure, physico-chemical, sensory, and allergic characteristics of the theoretically release bioactive DPP-IV inhibitory peptides were also studied. The result of this study provides a theoretical basis for the development of rice bran globulin proteins as a suitable source for the generation of bio-functional ingredients for glycaemic management and further demonstrates the usefulness of computational approaches.


Rice bran-derived globulin Bioactive peptides DPP-IV inhibitory peptides In silico analysis Physico-chemical characteristics Functional ingredients 



The authors would like to thank anonymous reviewers for the valuable comments provided to improve the manuscript. This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

Compliance with Ethical Standards

Conflict of interest

The authors declare that we have no conflict of interests.


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Copyright information

© Springer Science+Business Media New York 2017

Authors and Affiliations

  1. 1.Department of BotanyChaudhary Charan Singh UniversityMeerutIndia
  2. 2.Dairy Microbiology DivisionICAR-National Dairy Research InstituteKarnalIndia
  3. 3.Savitribai Phule Pune UniversityPuneIndia
  4. 4.Department of MicrobiologyChaudhary Charan Singh UniversityMeerutIndia

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