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 - DFBPACEI0558(ACE-inhibitory peptide)

DFBP ID	DFBPACEI0558
Peptide sequence	EMPFPK
Type	Native peptide
Peptide/Function name	ACE-inhibitory peptide

Function-activity relationship

Main bioactivity	ACE-inhibitory activity
Otheir bioactivity	Opioid activity ^[D1], Multifunctional activity ^[D2]

Calculated physicochemical properties

Three-letter amino acid

Glu-Met-Pro-Phe-Pro-Lys

Single-letter amino acid

EMPFPK

Peptide length

Peptide mass

Experimental mass	Theoretical mass
748 Da	747.90 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

6.92 ^c

IC₅₀

423 μg/mL

pIC₅₀

-2.626

GRAVY

-0.9833^c

Hydrophilic residue ratio

66.67%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Animal
Organism/Source	Bovine milk protein
Precursor protein	β-Casein
Residue position	f(108-113)
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: DFBPACEI1158----Bovine whey protein----γ-Casein

Biological/Functional activity & target protein

ACE-inhibitory activity	The peptide exhibited moderate Angiotensin-Converting Enzyme (ACE) (EC 3.4.15.1) inhibitory activity with an IC₅₀ value of 423 μg/mL.
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])(CCC(=O)O)C(=O)N[C@@]([H])(CCSC)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(Cc1ccccc1)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(CCCCN)C(=O)O

Preparation method

Mode of preparation	Fermentation and enzymatic hydrolysis
Enzyme(s)/starter culture	Whey and casein proteins were fermented with lactic acid bacteria and hydrolysed subsequently by digestive enzymes (pepsin and trypsin).

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

DFBP

[D1]	DFBPOPIO0013
[D2]	DFBPMUFU0135

[D3]

[D4]

[D5]

[D6]

Reference(s)

Primary literature	Pihlanto-Leppälä, A., Rokka, T., Korhonen, H. Angiotensin I Converting Enzyme Inhibitory Peptides Derived from Bovine Milk Proteins. International Dairy Journal. 1998, 8, 325-31. DOI: 10.1016/S0958-6946(98)00048-X
Other literature(s)	[1] Ha G E , Chang O K , Jo S M , et al. Identification of Antihypertensive Peptides Derived from Low Molecular Weight Casein Hydrolysates Generated during Fermentation by Bifidobacterium longum KACC 91563[J]. Hangug chugsan sigpum haghoeji = Korean journal for food science of animal resources, 2015, 35(6):738-747.
PubDate	1998