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 - DFBPAGPE0005(Alpha-gliadin peptide)

DFBP ID	DFBPAGPE0005
Peptide sequence	VRVPVPQLQPQNPSQQQPQEQVPLPQQQQF
Type	Native peptide
Peptide/Function name	α-Gliadin peptide, PEPTIDE XT (1-30)

Function-activity relationship

Main bioactivity	Coeliac toxic activity
Otheir bioactivity	N.D

Calculated physicochemical properties

Three-letter amino acid

Val-Arg-Val-Pro-Val-Pro-Gln-Leu-Gln-Pro-Gln-Asn-Pro-Ser-Gln-Gln-Gln-Pro-Gln-Glu-Gln-Val-Pro-Leu-Pro-Gln-Gln-Gln-Gln-Phe

Single-letter amino acid

VRVPVPQLQPQNPSQQQPQEQVPLPQQQQF

Peptide length

Peptide mass

Experimental mass	Theoretical mass
3491.9080 Da	3491.94 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

6.95 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

-1.2767^c

Hydrophilic residue ratio

46.67%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Plant
Organism/Source	Wheat gluten
Precursor protein	α-Gliadin
Residue position	f(1-30) ^[1]
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

Coeliac toxic activity	These peptides were tested for toxicity in celiac disease by organ culture of biopsied small intestinal tissues taken Corn patients with active celiac disease. Enterocyte height was used as a measure of peptide effect on cultured tissue. The peptide VRVPVPQLQPQNPSQQQPQEQVPLPQQQQF significantly inhibited increase of enterocyte height in the cultures and were considered toxic on this basis.
Specific target protein(s)	N.D

Taste properties & Structure

Bitterness

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

SMILES

N[C@@]([H])(C(C)C)C(=O)N[C@@]([H])(CCCNC(=N)N)C(=O)N[C@@]([H])(C(C)C)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(C(C)C)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(CCC(=O)N)C(=O)N[C@@]([H])(CC(C)C)C(=O)N[C@@]([H])(CCC(=O)N)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(CCC(=O)N)C(=O)N[C@@]([H])(CC(=O)N)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(CO)C(=O)N[C@@]([H])(CCC(=O)N)C(=O)N[C@@]([H])(CCC(=O)N)C(=O)N[C@@]([H])(CCC(=O)N)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(CCC(=O)N)C(=O)N[C@@]([H])(CCC(=O)O)C(=O)N[C@@]([H])(CCC(=O)N)C(=O)N[C@@]([H])(C(C)C)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(CC(C)C)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(CCC(=O)N)C(=O)N[C@@]([H])(CCC(=O)N)C(=O)N[C@@]([H])(CCC(=O)N)C(=O)N[C@@]([H])(CCC(=O)N)C(=O)N[C@@]([H])(Cc1ccccc1)C(=O)O

Preparation method

Mode of preparation	Enzymatic hydrolysis
Enzyme(s)/starter culture	The peptide was prepared from α-gliadin by cleavage of the protein with cyanogen bromide and chymotrypsin.

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

[D1]

[D2]

[D3]

[D4]

Reference(s)

Primary literature	de Ritis G, Auricchio S, Jones HW, Lew EJ, Bernardin JE, Kasarda DD. In vitro (organ culture) studies of the toxicity of specific A-gliadin peptides in celiac disease. Gastroenterology. 1988 Jan;94(1):41-9. PMID: 3335296 DOI: 10.1016/0016-5085(88)90607-5
Other literature(s)	[1] Kasarda D D, Okita T W, Bernardin J E, et al. Nucleic Acid (cDNA) and Amino Acid Sequences of α -Type Gliadins from Wheat (Triticum aestivum)[J]. Proceedings of the National Academy of Sciences of the United States of America, 1984, 81(15):4712-4716.
PubDate	1988