DFBP ID - DFBPALAM0012(α-Amylase inhibitory peptide)

DFBP ID DFBPALAM0012 Peptide sequence RVPSLM Type Native peptide Peptide/Function name α-amylase inhibitory peptide, Anti-diabetic peptide

Function-activity relationship

Main bioactivity Alpha-amylase inhibitory activity Otheir bioactivity Antioxidative activity [D1], Antithrombotic activity [D2], α-Glucosidase inhibitory activity [D3], Multifunctional activity [D4]

Calculated physicochemical properties

Three-letter amino acid Arg-Val-Pro-Ser-Leu-Met Single-letter amino acid RVPSLM Peptide length 6 Peptide mass Experimental mass Theoretical mass N.D 701.87 Da c Net charge 0.00 c Isoelectric point (pI) 11.04 c IC50 N.D pIC50 N.D GRAVY 0.5000 c Hydrophilic residue ratio 66.67% c Peptide calculator To calculate the physicochemical properties of bioactive peptide.

Peptide source & Food-borne protein(s) search

Classification Animal Organism/Source Egg white protein Precursor protein Ovotransferrin Residue position f(328-333) Precursor protein(s) search Source.1: DFBPPR9971 ---- Animal proteins ---- Ovotransferrin 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

α-Amylase inhibitory activity Inhibitor of alpha-amylase (EC 3.2.1.1). RVPSLM was discovered as a potential α-glucosidase inhibitor with an IC50 value at 23.07 umol/L. However, it did not exhibit a visible or detectable inhibitory efficiency on the α-amylase (IC50 > 150.0 umol/L). This peptide could be considered as a potential AGI agent. For instance, the α-glucosidase inhibitory activity of RVPSLM was comparable to that of the therapeutic AGI drug acarbose (IC50 60.8 umol/L). Specific target protein(s) N.D

Taste properties & Structure

Bitterness Literature report N.D Bitter prediction tools Bitter taste prediction SMILES 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])(CO)C(=O)N[C@@]([H])(CC(C)C)C(=O)N[C@@]([H])(CCSC)C(=O)O

Preparation method

Mode of preparation Enzymatic hydrolysis Enzyme(s)/starter culture The alkaline proteinase Alcalase was added to initiate the protein enzymatic hydrolysis.

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

Additional information N.D

Database cross-references

DFBP [D1] DFBPANOX0621 [D2] DFBPANTH0085 [D3] DFBPALGL0003 [D4] DFBPMUFU0671

BIOPEP-UWM [D5] 9389

APD [D6] -

BioPepDB [D7] -

MBPDB [D8] -

Reference(s)

Primary literature Yu, Z., Yin, Y., Zhao, W., Yu, Y., Liu, B., Liu, J., et al. Novel peptides derived from egg white protein inhibiting alpha-glucosidase. Food Chem. 2011, 129, 1376-82. DOI: 10.1016/j.foodchem.2011.05.067 Other literature(s) N.D PubDate 2011