| DFBP ID - DFBPANHY0007(Antihypertensive peptide) |
| DFBP ID |
DFBPANHY0007 |
| Peptide sequence |
LPL |
| Type |
Native peptide |
| Peptide/Function name |
Antihypertensive peptide |
|
| Function-activity relationship |
| Main bioactivity |
Antihypertensive activity |
| Otheir bioactivity |
ACE-inhibitory activity [D1], Antioxidative activity [D2], DPP IV-inhibitory activity [D3], Multifunctional activity [D4] |
|
| Calculated physicochemical properties |
| Three-letter amino acid |
Leu-Pro-Leu |
| Single-letter amino acid |
LPL |
| Peptide length |
3 |
| Peptide mass |
| Experimental mass |
Theoretical mass |
| N.D |
341.44 Da c |
|
| Net charge |
0.00 c |
| Isoelectric point (pI) |
5.97 c |
| IC50 |
N.D |
| pIC50 |
N.D |
| GRAVY |
2.0000 c |
| Hydrophilic residue ratio |
100% c |
| Peptide calculator |
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| Biological/Functional activity & target protein |
| Antihypertensive activity |
In vitro experiments
| Dose (mg/kg)
| SBP Decreases
| Times | SHR
| 7
| ≈ 12 mmHg
| 2 h
| | ≈ 16 mmHg | 4 h
| | 22.0 ± 2.5 mmHg (p < 0.001) | 6 h
| | ≈ 10 mmHg | 8 h
| | ≈ 6 mmHg | 24 h
|
|
| Specific target protein(s) |
N.D |
|
| Taste properties & Structure |
| Bitterness |
| Literature report |
N.D |
| Bitter prediction tools |
Bitter taste prediction |
|
| SMILES |
N[C@@]([H])(CC(C)C)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(CC(C)C)C(=O)O |
|
| Preparation method |
| Mode of preparation |
Enzymatic hydrolysis |
| Enzyme(s)/starter culture |
The peptide was obtained from the β-casein f(133-138) HLPLP hydrolyzed with plasma peptidases. |
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| Stability & Cytotoxicity |
| Peptide stability |
|
| Peptide cytotoxicity |
| Literature report: |
Non-Toxin |
| Prediction: |
ToxinPred |
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| Additional information |
| Additional information |
N.D |
|
| Database cross-references |
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| Reference(s) |
| Primary literature |
Sánchez-Rivera, L., Santos, P.F., Miralles, B., Carrón, R., José Montero, M., Recio, I. Peptide fragments from β-casein f(134–138), HLPLP, generated by the action of rat blood plasma peptidases show potent antihypertensive activity. Food Research International. 2016, 88, 348-53.
|
| Other literature(s) |
N.D |
| PubDate |
2016 |
|