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 - DFBPANOX0124(Antioxidative peptide)

DFBP ID	DFBPANOX0124
Peptide sequence	YFYPEL
Type	Native peptide
Peptide/Function name	Antioxidative peptide

Function-activity relationship

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

Calculated physicochemical properties

Three-letter amino acid

Tyr-Phe-Tyr-Pro-Glu-Leu

Single-letter amino acid

YFYPEL

Peptide length

Peptide mass

Experimental mass	Theoretical mass
831 Da	830.92 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

3.34 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

-0.1833^c

Hydrophilic residue ratio

50%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Animal
Organism/Source	Milk protien
Precursor protein	α_s1-Casein
Residue position	f(144-149)
Precursor protein(s) search	Source.1: DFBPPR8488 ---- Milk proteins ---- Alpha-S1-casein
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 peptide showed potent superoxide anion scavenging activity with the IC₅₀ vaule of 79.2 μM. The activities of the peptide to scavenge hydroxyl radical produced in the system of H₂O₂-Fe²⁺ and DPPH radical were 251 μM and 98μM, respectively.
Specific target protein(s)	N.D

Taste properties & Structure

Bitterness

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

SMILES

N[C@@]([H])(Cc1ccc(O)cc1)C(=O)N[C@@]([H])(Cc1ccccc1)C(=O)N[C@@]([H])(Cc1ccc(O)cc1)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(CCC(=O)O)C(=O)N[C@@]([H])(CC(C)C)C(=O)O

Preparation method

Mode of preparation	Enzymatic hydrolysis
Enzyme(s)/starter culture	Peptide obtained by hydrolysis of milk casein by use of pepsin.

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

EL played an important role in the activity.

Database cross-references

DFBP

[D1]	DFBPACEI0910, DFBPACEI0918
[D2]	DFBPMUFU0559

[D3]

[D4]

[D5]

[D6]

Reference(s)

Primary literature	Suetsuna K, Ukeda H, Ochi H. Isolation and characterization of free radical scavenging activities peptides derived from casein. J Nutr Biochem. 2000 Mar;11(3):128-31. PMID: 10742656 DOI: 10.1016/s0955-2863(99)00083-2
Other literature(s)	[1] Pihlanto A. Antioxidative peptides derived from milk proteins[J]. International Dairy Journal, 2006, 16(11):1306-1314. [2] Ranathunga S, Rajapakse S, Kim S K. Purification and characterization of antioxidative peptide derived from muscle of conger eel (Conger myriaster)[J]. European Food Research & Technology, 2006, 222(3-4):310-315.
PubDate	2000