First, let’s break down the science. DPP4 is an enzyme that breaks down GLP-1, a hormone that boosts insulin release. Inhibiting DPP4 keeps GLP-1 active longer, helping lower blood sugar. Synthetic DPP4 inhibitors work, but natural alternatives like EYSAPs are safer for long-term use .​

How are these peptides discovered? Scientists use enzymatic hydrolysis—treating egg yolk protein with enzymes like alcalase and pepsin—to break large proteins into small, active peptides . Then, advanced techniques like machine learning and molecular docking identify the most potent ones. A 2025 study found peptide AAQEKIRYW had an IC50 of 36.65 μM, meaning it effectively blocks DPP4 at low concentrations .​

The magic lies in their structure. AAQEKIRYW binds tightly to DPP4’s S1 and S2′ pockets via hydrogen bonds and hydrophobic interactions, stabilizing the enzyme and preventing it from degrading GLP-1 . Animal tests confirmed its hypoglycemic effect, showing it lowers plasma glucose levels without side effects.​

EYSAPs aren’t just antidiabetic. They have antioxidant properties—scavenging free radicals and boosting enzymes like SOD . Some even act as iron-chelating peptides, improving iron absorption, which benefits diabetics prone to anemia . Their small molecular weight (under 3 kDa) ensures easy absorption in the gut, unlike whole egg proteins .​

What does this mean for you? While EYSAPs aren’t a drug replacement, they can complement diabetes management. Look for functional foods with enzymatically hydrolyzed egg yolk peptides—these undergo controlled processing to preserve bioactivity . Avoid raw egg yolks, as peptides there are inactive; processing unlocks their potential.​

Research is still evolving. Scientists are exploring how to scale production and combine EYSAPs with other bioactive compounds. But one thing is clear: the humble egg yolk holds more health secrets than we thought. For those seeking natural ways to support blood sugar, EYSAPs are worth watching.​