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 - DFBPALGL0045(α-Glucosidase inhibitory peptide)

DFBP ID	DFBPALGL0045
Peptide sequence	LDLQR
Type	Native peptide
Peptide/Function name	α-Glucosidase inhibitory peptide, Anti-diabetic peptide

Function-activity relationship

Main bioactivity	α-Glucosidase inhibitory activity
Otheir bioactivity	N.D

Calculated physicochemical properties

Three-letter amino acid

Leu-Asp-Leu-Gln-Arg

Single-letter amino acid

LDLQR

Peptide length

Peptide mass

Experimental mass	Theoretical mass
N.D	643.73 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

6.74 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

-0.7800^c

Hydrophilic residue ratio

40%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Plant
Organism/Source	Wheat
Precursor protein	Defatted wheat germ powder
Residue position	N.D
Precursor protein(s) search	Source.1: DFBPPR4919 ---- Plant proteins ---- Serine/threonine protein kinase OSK1 Source.2: DFBPPR17869 ---- Animal proteins ---- Inositol hexakisphosphate and diphosphoinositol-pentakisphosphate kinase 1 Source.3: DFBPPR18098 ---- Animal proteins ---- Transforming growth factor beta activator LRRC33 Source.4: DFBPPR11824 ---- Animal proteins ---- DDB1- and CUL4-associated factor 13 Source.5: DFBPPR12281 ---- Animal proteins ---- Ryanodine receptor 1
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-Glucosidase inhibitory activity	The peptide LDLQR exhibited α-Glucosidase (AGH, EC 3.2.1.20) inhibitory activity with an IC₅₀ value of 8.59 ± 0.25 mM.
Specific target protein(s)	Specific Target Protein(s): Lysosomal alpha-glucosidase

Taste properties & Structure

Bitterness

Literature report	N.D
Bitter prediction tools	Non-bitter taste ^prediction

SMILES

N.D

Preparation method

Mode of preparation	Enzymatic hydrolysis
Enzyme(s)/starter culture	Trypsin was selected to hydrolyze the wheat germ protein.

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	Liu W, Li H, Wen Y, Liu Y, Wang J, Sun B. Molecular Mechanism for the α-Glucosidase Inhibitory Effect of Wheat Germ Peptides. J Agric Food Chem. 2021 Dec 22;69(50):15231-15239. PMID: 34874169 DOI: 10.1021/acs.jafc.1c06098
Other literature(s)	N.D
PubDate	2021