Peptide properties

1Top 2Function-activity relationship 3Calculated physicochemical properties 4Peptide source & Food-borne protein(s) search 5Biological/Functional activity & target protein 6Taste properties & Structure 7Preparation method 8Stability & Cytotoxicity 9Additional information 10Database cross-references 11Reference(s)

List of peptide properties

DFBP ID - DFBPACEI0062(ACE-inhibitory peptide)

DFBP ID	DFBPACEI0062
Peptide sequence	DKIHPF
Type	Native peptide
Peptide/Function name	ACE-inhibitory peptide

Function-activity relationship

Main bioactivity	ACE-inhibitory activity
Otheir bioactivity	N.D

Calculated physicochemical properties

Three-letter amino acid

Asp-Lys-Ile-His-Pro-Phe

Single-letter amino acid

DKIHPF

Peptide length

Peptide mass

Experimental mass	Theoretical mass
756.3 Da	755.86 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

7.76 ^c

IC₅₀

2419.4 uM

pIC₅₀

-3.384

GRAVY

-0.8167^c

Hydrophilic residue ratio

50%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Animal
Organism/Source	Spanish cheeses (Manchego, Roncal, Idiazabal, Goat, Cabrales)
Precursor protein	β-Casein
Residue position	f(47-52)
Precursor protein(s) search	Source.1: DFBPPR7692 ---- Milk proteins ---- Beta-casein Source.2: DFBPPR7700 ---- Milk proteins ---- Beta-casein Source.3: DFBPPR7718 ---- Milk proteins ---- Beta-casein Source.4: DFBPPR8489 ---- Milk proteins ---- Beta-casein
Link-research Inductive analysis	Link 1: DFBPACEI0065----Milk protein----β-Casein Link 2: DFBPACEI1444----Caprine milk protein, Caprine kefir----β-Casein

Biological/Functional activity & target protein

ACE-inhibitory activity	The peptide exhibited very low Angiotensin-Converting Enzyme (ACE) (EC 3.4.15.1) inhibitory activity with an IC₅₀ value of 2419.4 μM.
Specific target protein(s)	Specific Target Protein(s): Angiotensin-converting enzyme

Taste properties & Structure

Bitterness

Literature report	N.D
Bitter prediction tools	Bitter taste ^prediction

SMILES

N[C@@]([H])(CC(=O)O)C(=O)N[C@@]([H])(CCCCN)C(=O)N[C@@]([H])([C@]([H])(CC)C)C(=O)N[C@@]([H])(CC1=CN=C-N1)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(Cc1ccccc1)C(=O)O

Preparation method

Mode of preparation	Preparation of water-soluble-extract (WSE).
Enzyme(s)/starter culture	The WSEs were fractionated by passing them through a membrane with a molecular weight cut-off 1000 Da at 5 ◦C in a stirred-cell type ultrafiltration module, under a pressure of 3 bars applied with nitrogen (no enzyme).

Stability & Cytotoxicity

Peptide stability

Literature report:	N.D
EHP-Tool:	Enzymatic Hydrolysis Prediction Tool (EHP-Tool)

Peptide cytotoxicity

Literature report:	N.D
Prediction:	ToxinPred

Additional information

N.D

Database cross-references

[D1]

[D2]

[D3]

[D4]

Reference(s)

Primary literature	Gómez-Ruiz, J.Á., Taborda, G., Amigo, L., Recio, I., Ramos, M. Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry. European Food Research and Technology. 2006, 223, 595-601. DOI: 10.1007/s00217-005-0238-0
Other literature(s)	[1] Gobbetti M, Ferranti P, Smacchi E, et al. Production of angiotensin-I-converting-enzyme-inhibitory peptides in fermented milks started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp. cremoris FT4[J]. Applied (&) Environmental Microbiology, 2000, 66(9):3898.
PubDate	2006