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 - DFBPANOX0003(Antioxidative peptide)

DFBP ID	DFBPANOX0003
Peptide sequence	LLPHH
Type	Native peptide
Peptide/Function name	Antioxidative peptide, P3

Function-activity relationship

Main bioactivity	Antioxidative activity
Otheir bioactivity	N.D

Calculated physicochemical properties

Three-letter amino acid

Leu-Leu-Pro-His-His

Single-letter amino acid

LLPHH

Peptide length

Peptide mass

Experimental mass	Theoretical mass
615.3 Da	615.73 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

7.95 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

-0.0800^c

Hydrophilic residue ratio

60%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Plant
Organism/Source	Soybean protein
Precursor protein	β-Conglycinin (7S protein)
Residue position	N.D
Precursor protein(s) search	Source.1: DFBPPR4975 ---- Plant proteins ---- Beta-conglycinin beta subunit 1 Source.2: DFBPPR4978 ---- Plant proteins ---- 2-hydroxyisoflavanone dehydratase Source.3: DFBPPR4990 ---- Plant proteins ---- Beta-conglycinin alpha' subunit Source.4: DFBPPR5035 ---- Plant proteins ---- Beta-conglycinin beta subunit 2
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

Antioxidative activity

(1) This peptide LLPHH yielded antioxidative activity against the peroxidation of linoleic acid in an aqueous system at pH 7.0. The antioxidative activity was measured with 0.9 μg of P3 and the peptide concentrations ranged from 3.3 × 10^-7 to 4.5 × 10^-5 M, in which range the antioxidative activity was dose dependent and no prooxidative activity was observed (data not shown). The peptide P3 had similar antioxidative activity for butylated hydroxyanisole in the range 10^-6－10^-4 M.
(2) The peptide LLPHH was designed based on an antioxidative peptide (Leu-Leu-Pro-His-His) derived from proteolytic digests of a soybean protein. It showed potent antioxidative activity, as shown in Table 1 ^[1].

Table 1. Synergistic Effects of Synthetic Peptides on the Antioxidative Activity of Nonpeptidic Antioxidants ^a
	Antioxidative activity
	peptide	+BHA	+BHT	+tocopherol
Antioxidant
	1.0
BHA		2.4
BHT			1.9
tocopherol				1.3
Synthetic Peptide
HPLH	0.6	13.1 (4.4)	5.7 (2.3)	7.2 (3.8)
HHLP	0.9	16.1 (4.9)	5.7 (2.0)	9.4 (4.3)
HL	0.9	7.4 (2.2)	3.2 (1.1)	3.9 (1.8)
HLPH	1.2	9.3 (2.6)	3.4 (1.1)	3.9 (1.8)
LLPH	1.2	2.5 (0.7)	1.4 (0.5)	0.9 (0.4)
PLHH	1.6	10.3 (2.6)	6.9 (2.0)	10.1 (3.5)
HPHL	1.6	14.3 (3.6)	6.2 (1.8)	10.1 (3.5)
HH	2.3	13.6 (2.9)	5.9 (1.4)	8.2 (2.3)
LLHH	2.4	14.0 (2.9)	6.5 (1.5)	9.1 (2.5)
HHPLL	2.6	14.2 (2.8)	5.7 (1.3)	9.2 (2.4)
HLHP	2.7	11.9 (2.3)	4.5 (1.0)	6.4 (1.6)
LPHH	2.7	11.4 (2.2)	6.2 (1.3)	7.6 (1.9)
HHPL	2.9	14.2 (2.7)	6.4 (1.3)	8.1 (1.9)
LHPH	2.9	15.0 (2.8)	6.3 (1.3)	9.8 (2.3)
LH	3.0	12.1 (2.2)	6.1 (1.2)	9.2 (2.1)
LLPHH	3.0	9.3 (1.7)	4.8 (1.0)	3.1 (0.7)
HLH	3.2	14.0 (2.5)	4.3 (0.8)	6.5 (1.4)
LLPHHH	3.3	12.4 (2.2)	5.8 (1.1)	5.1 (1.1)
LHH	3.8	14.0 (2.3)	6.3 (1.1)	8.9 (1.7)
PHH	5.8	16.4 (2.0)	6.6 (0.9)	9.4 (1.3)
^a Antioxidative activity was evaluated by the ferric thiocyanate method. The assay was performed with 40 μM peptides, 100 μM BHA and BHT, and 10 μM tocopherol. The number in parentheses is the magnitude of synergistic effect: (activity of peptide + antioxidant) / (activity of peptide) + (activity of antioxidant). Data represent the mean of three replications.

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)N[C@@]([H])(CC(C)C)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(CC1=CN=C-N1)C(=O)N[C@@]([H])(CC1=CN=C-N1)C(=O)O

Preparation method

Mode of preparation	Enzymatic hydrolysis
Enzyme(s)/starter culture	Peptide obtained by hydrolysis of a soybean β-conglycinin (7S protein) by use of protease S.

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	Chen, H.-M., Muramoto, K., Yamauchi, F. Structural Analysis of Antioxidative Peptides from Soybean .beta.-Conglycinin. Journal of Agricultural and Food Chemistry. 1995, 43, 574-8. DOI: 10.1021/jf00051a004
Other literature(s)	[1] Chen, H.-M., et al., Antioxidant Activity of Designed Peptides Based on the Antioxidative Peptide Isolated from Digests of a Soybean Protein. Journal of Agricultural and Food Chemistry, 1996. 44(9): p. 2619-2623. [2] Huaming Chen †, Koji Muramoto , †, Fumio Yamauchi †, et al. Antioxidative Properties of Histidine-Containing Peptides Designed from Peptide Fragments Found in the Digests of a Soybean Protein.[J]. Journal of Agricultural & Food Chemistry, 1998, 46(1):49.
PubDate	1995