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 - DFBPACEI1470(ACE-inhibitory peptide)

DFBP ID	DFBPACEI1470
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 Da	1001.14 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

5.92 ^c

IC₅₀

14.8 uM

pIC₅₀

-1.17

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, Gouda Cheese (8 months)
Precursor protein	β-Casein
Residue position	f(60-68)
Precursor protein(s) search	Source.1: DFBPPR8489 ---- Milk proteins ---- Beta-casein
Link-research Inductive analysis	Link 1: DFBPACEI0662----Milk protein, Yoghurt ^[2]----β-Casein

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 14.8 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])(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	Preparation of water-soluble peptides from ripened-type cheeses
Enzyme(s)/starter culture	The water-soluble peptides of Gouda cheese (8 months) were fractionated by hydrophobic chromatography with stepwise elution from 15 to 90% (vol/vol) CH₃OH (at 15% intervals).

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	Saito, T., Nakamura, T., Kitazawa, H., Kawai, Y., Itoh, T. Isolation and Structural Analysis of Antihypertensive Peptides That Exist Naturally in Gouda Cheese. Journal of Dairy Science. 2000, 83, 1434-40. DOI: 10.3168/jds.S0022-0302(00)75013-2
Other literature(s)	N.D
PubDate	2000