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 - DFBPALAM0014(α-Amylase inhibitory peptide)

DFBP ID	DFBPALAM0014
Peptide sequence	DLQGK
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

Asp-Leu-Gln-Gly-Lys

Single-letter amino acid

DLQGK

Peptide length

Peptide mass

Experimental mass	Theoretical mass
N.D	559.62 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

6.71 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

-1.5000^c

Hydrophilic residue ratio

40%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Animal
Organism/Source	Egg white protein
Precursor protein	Ovotransferrin
Residue position	f(127-131)
Precursor protein(s) search	Source.1: DFBPPR3587 ---- Plant proteins ---- Auxin transport protein BIG Source.2: DFBPPR4464 ---- Plant proteins ---- CASP-like protein 4B4 Source.3: DFBPPR21246 ---- Animal proteins ---- Dynein intermediate chain CFAP94, axonemal Source.4: DFBPPR9112 ---- Animal proteins ---- Calcium-activated chloride channel regulator 1 Source.5: 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). The peptide did not exhibit visible or detectable inhibitory effect on the α-glucosidase (IC₅₀ > 150.0 umol/L) and α-amylase (IC₅₀ > 150.0 umol/L).
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])(CC(=O)O)C(=O)N[C@@]([H])(CC(C)C)C(=O)N[C@@]([H])(CCC(=O)N)C(=O)NCC(=O)N[C@@]([H])(CCCCN)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

N.D

Database cross-references

DFBP

[D1]	DFBPANOX0623
[D2]	DFBPANTH0087
[D3]	DFBPALGL0005
[D4]	DFBPMUFU0673

[D5]

[D6]

[D7]

[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