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 - DFBPALAM0015(α-Amylase inhibitory peptide)

DFBP ID	DFBPALAM0015
Peptide sequence	AGLAPY
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

Ala-Gly-Leu-Ala-Pro-Tyr

Single-letter amino acid

AGLAPY

Peptide length

Peptide mass

Experimental mass	Theoretical mass
N.D	590.66 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

5.92 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

0.6833^c

Hydrophilic residue ratio

83.33%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Animal
Organism/Source	Egg white protein
Precursor protein	Ovotransferrin
Residue position	f(86-91)
Precursor protein(s) search	Source.1: DFBPPR7596 ---- Milk proteins ---- Lactotransferrin Source.2: DFBPPR9015 ---- Animal proteins ---- Serotransferrin Source.3: DFBPPR9168 ---- Animal proteins ---- Inhibitor of carbonic anhydrase Source.4: 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	Bitter taste ^prediction

SMILES

N[C@@]([H])(C)C(=O)NCC(=O)N[C@@]([H])(CC(C)C)C(=O)N[C@@]([H])(C)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(Cc1ccc(O)cc1)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]	DFBPANOX0624
[D2]	DFBPANTH0088
[D3]	DFBPALGL0006
[D4]	DFBPMUFU0674

[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