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 - DFBPACEI1815(ACE-inhibitory peptide)

DFBP ID	DFBPACEI1815
Peptide sequence	VRGPFP
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-Arg-Gly-Pro-Phe-Pro

Single-letter amino acid

VRGPFP

Peptide length

Peptide mass

Experimental mass	Theoretical mass
671.4 Da	671.79 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

11.04 ^c

IC₅₀

592 μM

pIC₅₀

-2.772

GRAVY

-0.1833^c

Hydrophilic residue ratio

83.33%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Animal
Organism/Source	Manchego cheeses, Ovine milk protein
Precursor protein	β-Casein
Residue position	f(199-204)
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	There are no literature reports on the discovery of this sequence in other food-source proteins.

Biological/Functional activity & target protein

ACE-inhibitory activity

(1) The peptide exhibited weak Angiotensin-Converting Enzyme (ACE) (EC 3.4.15.1) inhibitory activity with an IC₅₀ value of 592 μM (397.4 μg/mL).
(2) The fraction F6.3 of water-soluble extracts from Manchego cheeses (containing peptide VRGPFP) showed potent ACE-inhibitory activity, so the peptide was a potential ACE-inhibitory peptide, as shown in Table 1.

Table 1. Identification of the peptides contained in the analytical RP-HPLC fractions with ACE-inhibitory activity
Fraction	Protein fragment	Sequence	Protein content (μg/mL) ^a	% ACE inhibition ^a
F6.3	β-casein f(199-204)	VRGPFP	18.2 ± 1.2	99.7 ± 0.4
^a Average values ± standard deviation (n = 3).

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])(CCCNC(=N)N)C(=O)NCC(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(Cc1ccccc1)C(=O)N1[C@@]([H])(CCC1)C(=O)O

Preparation method

Mode of preparation	Fermentation
Enzyme(s)/starter culture	The peptide was isolated from the water-soluble extract of a ripened Manchego cheese (Type 1: Expermental batches of pasteurised-milk cheeses was prepared by inoculating milk with Lactococcus lactis subsp. lactis (80%) and Leuconostoc mesenteroides subsp. dextranicum (20%)).

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 potential of the peptide for its use in functional foods to mitigate hypertension would seem to merit further investigation using animal in vivo assays.

Database cross-references

[D1]

[D2]

[D3]

[D4]

Reference(s)

Primary literature	Gómez-Ruiz, J.Á., Ramos, M., Recio, I. Angiotensin-converting enzyme-inhibitory peptides in Manchego cheeses manufactured with different starter cultures. International Dairy Journal. 2002, 12, 697-706. DOI: 10.1016/S0958-6946(02)00059-6
Other literature(s)	N.D
PubDate	2002