DPP‐IV Inhibitory Peptides From Whey Proteins: Production, Functional Mechanisms, Bibliometric Insights, and Future Directions for Type 2 Diabetes Therapy.

This study addressed the therapeutic potential of dipeptidyl peptidase IV (DPP‐IV) inhibitory peptides obtained by whey protein hydrolysis as natural adjuvants to synthetic drugs for managing type 2 diabetes (T2D), a condition marked by insulin resistance and hyperglycemia. Given the rising global incidence of T2D, exploring such bioactive compounds is important for developing effective and sustainable treatment strategies. The research highlights the role of DPP‐IV inhibitors in promoting insulin secretion by preventing the degradation of incretin hormones, with whey‐derived peptides emerging as promising natural candidates for DPP‐IV inhibition. A bibliometric analysis revealed a steady growth in publication output since 2006, with significant contributions from China, France, and the USA, underscoring this field's global and interdisciplinary nature, which spans food science, physiology, and nutrition. The VOSviewer analysis identified key research clusters, including "Health Benefits and Biological Effects of Dairy Proteins," "T2D/drug therapy," and emerging areas like "insulin/metabolism" and "diet," reflecting a growing interest in these topics. The findings emphasize the expanding focus on functional foods and bioactive compounds in chronic disease management, highlighting the necessity for further research to fully elucidate the impact of these peptides on T2D and their potential role in global health initiatives, emphasizing the importance of integrating bioactive compounds into functional foods to support long‐term health outcomes and the need for clinical trials to validate the efficacy further. [ABSTRACT FROM AUTHOR]