Bioactive Components in Milk with Antidiabetic Potential: From Molecular Mechanisms to Clinical Applications

Area of Science:

• Nutritional Science
• Biochemistry
• Endocrinology

Background:

• Rising diabetes prevalence necessitates research into natural hypoglycemic agents.
• Milk is a nutrient-rich food with potential blood glucose-regulating properties.
• Bioactive milk components offer multiple mechanisms for managing blood sugar.

Purpose of the Study:

• To review and classify milk-derived bioactive components with hypoglycemic effects.
• To elucidate the various mechanisms through which these components regulate blood glucose.
• To identify key milk components contributing to anti-diabetic properties.

Main Methods:

• Literature review and classification of milk-derived bioactive compounds.
• Analysis of biochemical nature and hypoglycemic mechanisms.
• Identification of key components like peptides, lactoferrin, microRNA, and minerals.

Main Results:

• Milk-derived peptides (e.g., casein hydrolysates), lactoferrin, microRNA, and minerals exhibit significant hypoglycemic properties.
• Mechanisms include enhanced insulin sensitivity, α-glucosidase inhibition, gut microbiota modulation, and pancreatic β-cell support.
• Key components were identified based on their biochemical properties and glucose-lowering actions.

Conclusions:

• Milk-derived bioactive components show promise for diabetes management through diverse mechanisms.
• Further research is essential to address dose-dependency, population variability, processing effects, and allergenicity.
• Future studies should focus on molecular mechanisms, target identification, and clinical validation for effective diabetes prevention and treatment.