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List of peptide properties
DFBP ID - DFBPALGL0019(α-Glucosidase inhibitory peptide)
DFBP ID DFBPALGL0019
Peptide sequence QIGLF
Type Native peptide
Peptide/Function name α-Glucosidase inhibitory peptide, Anti-diabetic peptide
Function-activity relationship
Main bioactivity α-Glucosidase inhibitory activity
Otheir bioactivity ACE-inhibitory activity [D1], Antioxidative activity [D2], Antithrombotic activity [D3], α-Amylase inhibitory activity [D4], Multifunctional activity [D5]
Calculated physicochemical properties
Three-letter amino acid Gln-Ile-Gly-Leu-Phe
Single-letter amino acid QIGLF
Peptide length 5
Peptide mass
Experimental mass Theoretical mass
N.D 576.69 Da c
Net charge 0.00 c
Isoelectric point (pI) 5.97 c
IC50 N.D
pIC50 N.D
GRAVY 1.4400 c
Hydrophilic residue ratio 80% 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 Ovalbumin (386AA)
Residue position

f(214-218)

Precursor protein(s) search
Link-research
There are no literature reports on the discovery of this sequence in other food-source proteins.
Biological/Functional activity & target protein
α-Glucosidase inhibitory activity

Inhibitor of α-Glucosidase (AGI, EC 3.2.1.20). 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).

Table 1 α-Glucosidase and α-amylase inhibitory activities of the synthetic peptides
Peptide sequences
α-Glucosidase inhibitory activity (IC50)
α-amylase inhibitory activity (IC50)
RVPSLM
23.07 μmol/l
> 150.0 μmol/l
TPSPR
40.02 μmol/l> 150.0 μmol/l
DLQGK
> 150.0 μmol/l> 150.0 μmol/l
AGLAPY
> 150.0 μmol/l> 150.0 μmol/l
RVPSL
> 150.0 μmol/l> 150.0 μmol/l
DHPFLF
> 150.0 μmol/l> 150.0 μmol/l
HAEIN
> 150.0 μmol/l> 150.0 μmol/l
QIGLF
> 150.0 μmol/l> 150.0 μmol/l
Specific target protein(s) Specific Target Protein(s):
Lysosomal alpha-glucosidase
Taste properties & Structure
Bitterness
Literature report N.D
Bitter prediction tools Bitter taste prediction
SMILES N[C@@]([H])(CCC(=O)N)C(=O)N[C@@]([H])([C@]([H])(CC)C)C(=O)NCC(=O)N[C@@]([H])(CC(C)C)C(=O)N[C@@]([H])(Cc1ccccc1)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] DFBPACEI0160
[D2] DFBPANOX0620
[D3] DFBPANTH0084
[D4] DFBPALAM0019
[D5] DFBPMUFU0063
BIOPEP-UWM [D6] 8395, 9411
APD [D7] -
BioPepDB [D8] -
MBPDB [D9] -
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.
Other literature(s) N.D
PubDate 2011
Copyright © 2020. Record / license number: Chongqing ICP No. 2000214