Potential of peptides and phytochemicals in attenuating different phases of islet amyloid polypeptide fi brillation for type 2 diabetes management

Islet amyloid polypeptide(IAPP),or amylin,has been identifi ed as a key factor in the development of type 2 diabetes(T2D).IAPP aggregates,which form amyloid fi brils,contribute to cytotoxicity of the pancreatic β-cells,resulting in loss of function and subsequent reduction in insulin production.As a result,surviving β-cells overcompensate for this reduction of insulin production,further contributing to the loss of function because of increased stress,thus leading to insulin resistance.Endogenously,IAPP monomers function in a variety of roles;however,aggregation renders them non-functional.The use of naturally occurring compounds,including peptides and phytochemicals,has been explored as a way to mitigate or inhibit IAPP fi bril formation.This review discusses the structure,endogenous roles and mechanism of IAPP fi bril formation,recent advances on inhibitors of IAPP fi bril formation,and new insights on the future development and application of foodderived inhibitors towards T2D management.