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 - DFBPACEI1816(ACE-inhibitory peptide)

DFBP ID	DFBPACEI1816
Peptide sequence	VVAPFPE
Type	Native peptide
Peptide/Function name	ACE-inhibitory peptide

Function-activity relationship

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

Calculated physicochemical properties

Three-letter amino acid

Val-Val-Ala-Pro-Phe-Pro-Glu

Single-letter amino acid

VVAPFPE

Peptide length

Peptide mass

Experimental mass	Theoretical mass
757.4 Da	757.88 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

3.34 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

0.9000^c

Hydrophilic residue ratio

85.71%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Animal
Organism/Source	Manchego cheeses, Ovine milk protein
Precursor protein	α_s1-Casein
Residue position	f(24-30)
Precursor protein(s) search	Source.1: DFBPPR7688 ---- Milk proteins ---- Alpha-S1-casein Source.2: DFBPPR7694 ---- Milk proteins ---- Alpha-S1-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

The fraction F6.4 of water-soluble extracts from Manchego cheeses (containing peptide VVAPFPE) showed potent Angiotensin-Converting Enzyme (ACE) (EC 3.4.15.1) 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
F6.4	α_s1-casein f(24-30)	VVAPFPE	37.9 ± 0.3	100.0 ± 0.1
	α_s1-casein f(102-109)	KKYNVPQL
	β-casein f(197-204)	GPVRGPFP
^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])(C(C)C)C(=O)N[C@@]([H])(C)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(Cc1ccccc1)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(CCC(=O)O)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

DFBP

[D1]	DFBPAMIC0178
[D2]	DFBPMUFU0538

[D3]

[D4]

[D5]

[D6]

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