DPP-IV protease
DPP-IV is an exopeptidase that cleaves dipeptides from the N-terminal end of proteins and peptides, especially where proline or alanine is the second residue. Commercial DPP-IV is made by fermenting Aspergillus oryzae, and is usually sold in protease preparations that also contain endo- and exopeptidase activity. Brands buy it as a powder of stated DPP-IV activity for supplement enzyme blends, and food makers use it for protein hydrolysis and flavor.
Suppliers sell different products under the same name. Specify the one you need.
Aspergillus oryzae protease preparation standardized to DPP-IV units per gram, usually on a maltodextrin carrier.
DPP-IV combined with acid or neutral fungal proteases for supplement blends; check the activity of each component.
DPP-IV-containing peptidase preparations for protein hydrolysis and flavor modification.
Compare each result with your own specification when the lot arrives.
Enzyme powders lose activity with heat and moisture, so keep them sealed in the original lined container in a cool, dry place, and refrigerate liquid preparations if the supplier says to. Shelf life is set by each supplier's specification, usually as a guaranteed minimum activity to a stated date, and older stock is retested for activity before use. Supplier safety data sheets for enzyme powders call for dust control and respiratory protection when weighing and blending.
DPP-IV activity and the ratio to other protease activities vary by lot, so record each measured activity. Record the production organism, carrier and any allergen statement, and rotate stock first-expired, first-out.
Facts from regulators and standards bodies, each linked to its source.
Health Canada's Natural Health Products Ingredients Database lists dipeptidyl-peptidase IV (EC 3.4.14.5) with Aspergillus flavus var. oryzae whole cell as source material.
Source: webprod.hc-sc.gc.ca (opens in a new tab)The same database entry gives dipeptidyl aminopeptidase IV and glycylproline aminopeptidase as proper names.
Source: webprod.hc-sc.gc.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Scranton, PA
US enzyme supplier founded in 1953 that produces papain at its Scranton, Pennsylvania plant and sells food-grade proteases, carbohydrases and lipases for supplements and food processing.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include dPP-IV-rich protease powder, blended enzyme systems and food processing grade. Ask each supplier for the specification sheet of the exact grade they quote.
Expect dPP-IV activity, other protease activity, production strain and antibiotic activity, loss on drying, heavy metals and microbiology, each with its method, specification and result for that lot.
Enzyme powders lose activity with heat and moisture, so keep them sealed in the original lined container in a cool, dry place, and refrigerate liquid preparations if the supplier says to. Shelf life is set by each supplier's specification, usually as a guaranteed minimum activity to a stated date, and older stock is retested for activity before use. Supplier safety data sheets for enzyme powders call for dust control and respiratory protection when weighing and blending.
Health Canada's Natural Health Products Ingredients Database lists dipeptidyl-peptidase IV (EC 3.4.14.5) with Aspergillus flavus var. oryzae whole cell as source material. The same database entry gives dipeptidyl aminopeptidase IV and glycylproline aminopeptidase as proper names.
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