Hokkaido University researchers discover blood glucose regulating peptide in red alga

Scientists at Hokkaido University have identified a novel peptide in red seaweed, known as dulse (Devaleraea inkyuleei), that may assist in blood glucose control and diabetes prevention. The study, published in Food Bioscience, details how the digestion of this seaweed releases a four-amino acid peptide called EVYR.

Research indicates that EVYR works by inhibiting the enzyme dipeptidyl peptidase-IV (DPP-IV). By inhibiting this enzyme, the peptide helps maintain the activity of hormones that stimulate insulin release, potentially allowing for more sustained glucose regulation. This discovery suggests new possibilities for developing functional foods derived from red algae to support metabolic health.

In addition to the clinical findings, seaweed remains a dietary staple globally. Common varieties include wakame, used in salads and soups; nori, used for sushi wraps; kombu, used to flavor broths; and aonori, a seaweed flake. While beneficial, health agencies in Canada and Ireland have issued guidance regarding certain types, such as advising against or limiting hijiki due to inorganic arsenic content.