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 - DFBPANHY0990(Antihypertensive peptide)

DFBP ID	DFBPANHY0990
Peptide sequence	NPKLVTIV
Type	Native peptide
Peptide/Function name	Antihypertensive peptide

Function-activity relationship

Main bioactivity	Antihypertensive activity
Otheir bioactivity	ACE-inhibitory activity ^[D1], Multifunctional activity ^[D2]

Calculated physicochemical properties

Three-letter amino acid

Asn-Pro-Lys-Leu-Val-Thr-Ile-Val

Single-letter amino acid

NPKLVTIV

Peptide length

Peptide mass

Experimental mass	Theoretical mass
925.57 Da	883.09 Da ^c

Net charge

Isoelectric point (pI)

10.04 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

0.8750^c

Hydrophilic residue ratio

62.5%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Wine
Organism/Source	Red wine (The grapes of Cabernet variety)
Precursor protein	Wine lees hydrolysate
Residue position	N.D
Precursor protein(s) search	No matching precursor protein found
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

Antihypertensive activity

As shown in Figure 1, peptide NPKLVTIV exhibited antihypertensive activity in SBP and DBP.

Figure 1. Changes in spontaneously hypertensive rat's blood pressure after the intravenous administration of NPKLVTIV; (A) SBP changes and (B) DBP changes. Different letters in the legend represent significant differences (p < 0.05). p was estimated by two-way ANOVA.

Specific target protein(s)

N.D

Taste properties & Structure

Bitterness

Literature report	N.D
Bitter prediction tools	Bitter taste ^prediction

SMILES

N.D

Preparation method

Mode of preparation	Enzymatic hydrolysis
Enzyme(s)/starter culture	The enzymatic hydrolysis of wine lees was carried out with Flavourzyme® (enzyme/substrate ratio, 80 LAPU/g protein) for 2 h at 25 ℃, pH 4.0 and 150 rpm in a MaxQ Orbital Shaker (Thermo Fisher Scientific, Waltham, MA, USA).

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

This peptide has a great potential as functional ingredient to manage hypertension.

Database cross-references

DFBP

[D1]	DFBPACEI2249
[D2]	DFBPMUFU0646

[D3]

[D4]

[D5]

[D6]

Reference(s)

Primary literature	Bravo FI, Mas-Capdevila A, López-Fernández-Sobrino R, Torres-Fuentes C, Mulero M, Alcaide-Hidalgo JM, Muguerza B. Identification of novel antihypertensive peptides from wine lees hydrolysate. Food Chem. 2022 Jan 1;366:130690. PMID: 34343949 DOI: 10.1016/j.foodchem.2021.130690
Other literature(s)	N.D
PubDate	2021