Effects of Moringa oleifera Leaf Peptide on Hypoglycemic Activity In Vitro and Postprandial Glycemic Response in Beagle Dogs

<i>Moringa oleifera</i> leaf (MOL) and their extracts have been demonstrated to possess hypoglycemic effects in a variety of species, but they are still unknown in dogs. This study examined the effects of <i>Moringa oleifera</i> leaf peptide (MOLP) on α-amylase and α-glucosidase activities. Furthermore, we assessed the impact of MOLP on the estimated glycemic index (eGI) of snacks in vitro and the postprandial glycemic response in dogs. The findings indicated that MOLP exhibited significant inhibitory activities against α-amylase (IC₅₀ = 2.29 ± 0.10 mg/mL) and α-glucosidase (IC₅₀ = 2.80 ± 0.04 mg/mL). Moreover, the MOLP-containing snacks exhibited a lower rate of starch hydrolysis during in vitro digestion, leading to a notable reduction in the eGI when compared to white bread (WB) and control snacks. Incorporating MOLP into snacks causes smoother alterations in postprandial blood glucose, significantly reducing glucose peak, time to peak, and glycemic index (GI). Our findings indicate that MOLP exhibits hypoglycemic potential, offering a scientific foundation for the future development of functional foods aimed at managing diabetes in dogs.