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 - DFBPACEI1961(ACE-inhibitory peptide)

DFBP ID	DFBPACEI1961
Peptide sequence	GPNAV
Type	Native peptide
Peptide/Function name	ACE-inhibitory peptide

Function-activity relationship

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

Calculated physicochemical properties

Three-letter amino acid

Gly-Pro-Asn-Ala-Val

Single-letter amino acid

GPNAV

Peptide length

Peptide mass

Experimental mass	Theoretical mass
528.5 Da	456.50 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

5.97 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

0.1000^c

Hydrophilic residue ratio

80%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Plant
Organism/Source	Soybean meal
Precursor protein	N.D
Residue position	N.D
Precursor protein(s) search	Source.1: DFBPPR2574 ---- Plant proteins ---- Protein TIFY 10b Source.2: DFBPPR17405 ---- Animal proteins ---- Transcription factor HES-1 Source.3: DFBPPR18821 ---- Animal proteins ---- Diphosphomevalonate decarboxylase Source.4: DFBPPR22730 ---- Animal proteins ---- UPF0545 protein C22orf39 homolog
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 GPNAV showed weak Angiotensin-Converting Enzyme (ACE) (EC 3.4.15.1) inhibitory activity, ACE inhibition ratio 23.96 ± 4.7% (Value are means ± standard deviation (n = 3−6), control (without peptide, 100%)).
Specific target protein(s)	Specific Target Protein(s): Angiotensin-converting enzyme

Taste properties & Structure

Bitterness

Literature report	N.D
Bitter prediction tools	Non-bitter taste ^prediction

SMILES

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

Preparation method

Mode of preparation	Fermentation and Enzymatic hydrolysis
Enzyme(s)/starter culture	Soy meal was fermented with Bacillus subtilis from Douchi and then was hydrolyzed by thermolysin, and the water extraction was then separated into four fractions using ultrafiltration membranes.

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]	DFBPVARE0002
[D2]	DFBPMUFU0588

[D3]

[D4]

[D5]

[D6]

Reference(s)

Primary literature	Wang Z, Cui Y, Liu P, Zhao Y, Wang L, Liu Y, Xie J. Small Peptides Isolated from Enzymatic Hydrolyzate of Fermented Soybean Meal Promote Endothelium-Independent Vasorelaxation and ACE Inhibition. J Agric Food Chem. 2017 Dec 20;65(50):10844-10850. PMID: 29172521 DOI: 10.1021/acs.jafc.7b05026
Other literature(s)	N.D
PubDate	2017