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 - DFBPACEI0662(ACE-inhibitory peptide)

DFBP ID	DFBPACEI0662
Peptide sequence	YPFPGPIPN
Type	Native peptide
Peptide/Function name	ACE-inhibitory peptide

Function-activity relationship

Main bioactivity	ACE-inhibitory activity
Otheir bioactivity	Antihypertensive activity ^[D1], DPP IV-inhibitory activity ^[D2], Opioid activity ^[D3], Multifunctional activity ^[D4]

Calculated physicochemical properties

Three-letter amino acid

Tyr-Pro-Phe-Pro-Gly-Pro-Ile-Pro-Asn

Single-letter amino acid

YPFPGPIPN

Peptide length

Peptide mass

Experimental mass	Theoretical mass
1001.4 Da	1001.14 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

5.92 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

-0.4778^c

Hydrophilic residue ratio

77.78%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Animal
Organism/Source	Milk protein, Yoghurt ^[2]
Precursor protein	β-Casein
Residue position	f(75-83), f(60-68) ^[1]
Precursor protein(s) search	Source.1: DFBPPR8489 ---- Milk proteins ---- Beta-casein
Link-research Inductive analysis	Link 1: DFBPACEI1470----Milk protein, Gouda Cheese (8 months)----β-Casein

Biological/Functional activity & target protein

ACE-inhibitory activity	The peptide exhibited Angiotensin-Converting Enzyme (ACE) (EC 3.4.15.1) inhibitory activity (data not shown).
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])(Cc1ccc(O)cc1)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(Cc1ccccc1)C(=O)N1[C@@]([H])(CCC1)C(=O)NCC(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])([C@]([H])(CC)C)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(CC(=O)N)C(=O)O

Preparation method

Mode of preparation	Fermentation
Enzyme(s)/starter culture	Milk proteins was fermented with Lactobacillus (Lb.) helveticus NCC 2765.

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]	DFBPANHY0575
[D2]	DFBPDPIV0072
[D3]	DFBPOPIO0144
[D4]	DFBPMUFU0146

[D5]

[D6]

[D7]

[D8]

Reference(s)

Primary literature	Robert MC, Razaname A, Mutter M, Juillerat MA. Identification of angiotensin-I-converting enzyme inhibitory peptides derived from sodium caseinate hydrolysates produced by Lactobacillus helveticus NCC 2765. J Agric Food Chem. 2004 Nov 17;52(23):6923-31. PMID: 15537298 DOI: 10.1021/jf049510t
Other literature(s)	[1] Fitzgerald R J, Murray B A, Walsh D J. Hypotensive peptides from milk proteins.[J]. Journal of Nutrition, 2004, 34(4):980S. [2] Sabeena Farvin K H, Carolinep B, Ninaskall N, et al. Antioxidant activity of yoghurt peptides: Part 2 - Characterisation of peptide fractions[J]. Food Chemistry, 2010, 123(4):1090-1097.
PubDate	2004