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 - DFBPACEI2247(ACE-inhibitory peptide)

DFBP ID	DFBPACEI2247
Peptide sequence	LDSPSEGRAPG
Type	Native peptide
Peptide/Function name	ACE-inhibitory peptide

Function-activity relationship

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

Calculated physicochemical properties

Three-letter amino acid

Leu-Asp-Ser-Pro-Ser-Glu-Gly-Arg-Ala-Pro-Gly

Single-letter amino acid

LDSPSEGRAPG

Peptide length

Peptide mass

Experimental mass	Theoretical mass
1085.52 Da	1085.12 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

4.12 ^c

IC₅₀

17.9 uM

pIC₅₀

-1.253

GRAVY

-1.0455^c

Hydrophilic residue ratio

54.55%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Wine
Organism/Source	Red wine (The grapes of Cabernet variety)
Precursor protein	Wine lees hydrolysate
Residue position	N.D
Precursor protein(s) search	No matching precursor protein found
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 peptides LDSPSEGRAPG exhibited potent Angiotensin-Converting Enzyme (ACE) (EC 3.4.15.1) inhibitory activity with an IC₅₀ value of 17.9 uM.
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

N.D

Preparation method

Mode of preparation	Enzymatic hydrolysis
Enzyme(s)/starter culture	The enzymatic hydrolysis of wine lees was carried out with Flavourzyme® (enzyme/substrate ratio, 80 LAPU/g protein) for 2 h at 25 ℃, pH 4.0 and 150 rpm in a MaxQ Orbital Shaker (Thermo Fisher Scientific, Waltham, MA, USA).

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

This peptide has a great potential as functional ingredient to manage hypertension.

Database cross-references

DFBP

[D1]	DFBPANHY0993
[D2]	DFBPMUFU0644

[D3]

[D4]

[D5]

[D6]

Reference(s)

Primary literature	Bravo FI, Mas-Capdevila A, López-Fernández-Sobrino R, Torres-Fuentes C, Mulero M, Alcaide-Hidalgo JM, Muguerza B. Identification of novel antihypertensive peptides from wine lees hydrolysate. Food Chem. 2022 Jan 1;366:130690. PMID: 34343949 DOI: 10.1016/j.foodchem.2021.130690
Other literature(s)	N.D
PubDate	2021