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 - DFBPANOX0063(Antioxidative peptide)

DFBP ID	DFBPANOX0063
Peptide sequence	FGHPY
Type	Native peptide
Peptide/Function name	Antioxidative peptide

Function-activity relationship

Main bioactivity	Antioxidative activity
Otheir bioactivity	N.D

Calculated physicochemical properties

Three-letter amino acid

Phe-Gly-His-Pro-Tyr

Single-letter amino acid

FGHPY

Peptide length

Peptide mass

Experimental mass	Theoretical mass
620 Da	619.68 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

7.74 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

-0.7400^c

Hydrophilic residue ratio

60%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Animal
Organism/Source	Blue mussel (Mytilus edulis)
Precursor protein	The sauce of fermented blue mussel
Residue position	N.D
Precursor protein(s) search	Source.1: DFBPPR8613 ---- Animal proteins ---- Thyroglobulin
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	The purified peptide FGHPY showed potent antioxidative activity and quenched about 89.5% of hydroxyl radical at 64.8 μM.
Specific target protein(s)	N.D

Taste properties & Structure

Bitterness

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

SMILES

N[C@@]([H])(Cc1ccccc1)C(=O)NCC(=O)N[C@@]([H])(CC1=CN=C-N1)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(Cc1ccc(O)cc1)C(=O)O

Preparation method

Mode of preparation	Fermentation
Enzyme(s)/starter culture	Blue mussel was washed with water to remove salt and other materials, and then fermented with 25% NaCl (w/w) at 20 ± 0.5℃ for 12 months.

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	Jung, W.-K., Rajapakse, N., Kim, S.-K. Antioxidative activity of a low molecular weight peptide derived from the sauce of fermented blue mussel, Mytilus edulis. European Food Research and Technology. 2004, 220, 535-9. DOI: 10.1007/s00217-004-1074-3
Other literature(s)	N.D
PubDate	2004