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 - DFBPACEI0725(ACE-inhibitory peptide)

DFBP ID	DFBPACEI0725
Peptide sequence	VLAQYK
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

Val-Leu-Ala-Gln-Tyr-Lys

Single-letter amino acid

VLAQYK

Peptide length

Peptide mass

Experimental mass	Theoretical mass
N.D	720.86 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

9.70 ^c

IC₅₀

23.11 μg/mL

pIC₅₀

-1.364

GRAVY

0.1833^c

Hydrophilic residue ratio

50%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Animal
Organism/Source	Beef rump (biceps femoris)
Precursor protein	Sarcoplasmic protein
Residue position	N.D
Precursor protein(s) search	Source.1: DFBPPR2660 ---- Plant proteins ---- ABC transporter G family member 25
Link-research Inductive analysis	There are no literature reports on the discovery of this sequence in other food-source proteins.

Biological/Functional activity & target protein

ACE-inhibitory activity	The peptide exhibited potent Angiotensin-Converting Enzyme (ACE) (EC 3.4.15.1) inhibitory activity with an IC₅₀ value of 23.11 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])(C(C)C)C(=O)N[C@@]([H])(CC(C)C)C(=O)N[C@@]([H])(C)C(=O)N[C@@]([H])(CCC(=O)N)C(=O)N[C@@]([H])(Cc1ccc(O)cc1)C(=O)N[C@@]([H])(CCCCN)C(=O)O

Preparation method

Mode of preparation	Enzymatic hydrolysis
Enzyme(s)/starter culture	Sarcoplasmic protein extracts from beef rump were hydrolyzed by a combination of two enzymes (Thermophilin + Protease A).

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

The peptide VLAQYK may be a potent ACE inhibitor which might perhaps be used to develop beef with a bioactive peptide to lower blood pressure.

Database cross-references

[D1]

[D2]

[D3]

[D4]

Reference(s)

Primary literature	Jang A, Lee M. Purification and identification of angiotensin converting enzyme inhibitory peptides from beef hydrolysates. Meat Sci. 2005 Apr;69(4):653-61. PMID: 22063143 DOI: 10.1016/j.meatsci.2004.10.014
Other literature(s)	[1] Arihara, K., Strategies for designing novel functional meat products. Meat Sci, 2006. 74(1): p. 219-29.
PubDate	2005