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 - DFBPAGPE0198(Alpha-gliadin peptide)

DFBP ID	DFBPAGPE0198
Peptide sequence	QQPFPQQPQQPFPQ
Type	Native peptide
Peptide/Function name	α-Gliadin peptide, Glia-γ2

Function-activity relationship

Main bioactivity	Alpha-gliadin peptide activity
Otheir bioactivity	N.D

Calculated physicochemical properties

Three-letter amino acid

Gln-Gln-Pro-Phe-Pro-Gln-Gln-Pro-Gln-Gln-Pro-Phe-Pro-Gln

Single-letter amino acid

QQPFPQQPQQPFPQ

Peptide length

Peptide mass

Experimental mass	Theoretical mass
1694.8560 Da	1694.88 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

5.97 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

-1.9214^c

Hydrophilic residue ratio

50%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Plant
Organism/Source	Wheat gluten
Precursor protein	γ-Gliadin
Residue position	N.D
Precursor protein(s) search	Source.1: DFBPPR6967 ---- Plant proteins ---- Gamma-gliadin Source.2: DFBPPR7315 ---- Plant proteins ---- Gamma-hordein-1 Source.3: DFBPPR7333 ---- Plant proteins ---- C-hordein Source.4: DFBPPR7334 ---- Plant proteins ---- C-hordein
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	The peptide belong to gluten epitope of Glia-γ2. T-cell lines and clones derived from 8 patients were tested and the number of patients responding to the individual peptides is 1. It induced T-cell proliferation in 2 T-cell lines that displayed strong reactivity with the original gluten epitope.
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])(CCC(=O)N)C(=O)N[C@@]([H])(CCC(=O)N)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)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)N)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)N)C(=O)O

Preparation method

Mode of preparation	Synthesis peptide
Enzyme(s)/starter culture	Peptides were synthesized by standard Fmoc chemistry on a SyroII peptide synthesizer.

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	Vader LW, Stepniak DT, Bunnik EM, Kooy YM, de Haan W, Drijfhout JW, Van Veelen PA, Koning F. Characterization of cereal toxicity for celiac disease patients based on protein homology in grains. Gastroenterology. 2003 Oct;125(4):1105-13. PMID: 14517794 DOI: 10.1016/s0016-5085(03)01204-6
Other literature(s)	N.D
PubDate	2003