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 - DFBPACEI2249(ACE-inhibitory peptide)

DFBP ID	DFBPACEI2249
Peptide sequence	NPKLVTIV
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

Asn-Pro-Lys-Leu-Val-Thr-Ile-Val

Single-letter amino acid

NPKLVTIV

Peptide length

Peptide mass

Experimental mass	Theoretical mass
925.57 Da	883.09 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

10.04 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

0.8750^c

Hydrophilic residue ratio

62.5%^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 NPKLVTIV exhibited poor Angiotensin-Converting Enzyme (ACE) (EC 3.4.15.1) inhibitory activity of 48.5 ± 9.1% at a concentration of 0.83 mg/mL. Thus, the IC₅₀ value of this peptide was not determined.
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.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]	DFBPANHY0990
[D2]	DFBPMUFU0646

[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