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 - DFBPANOX0155(Antioxidative peptide)

DFBP ID	DFBPANOX0155
Peptide sequence	LRGIKNYRVAVL
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

Leu-Arg-Gly-Ile-Lys-Asn-Tyr-Arg-Val-Ala-Val-Leu

Single-letter amino acid

LRGIKNYRVAVL

Peptide length

Peptide mass

Experimental mass	Theoretical mass
1403.14 Da	1401.70 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

11.45 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

0.3500^c

Hydrophilic residue ratio

58.33%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Plant
Organism/Source	Rice bran protein
Precursor protein	Rice bran globulin
Residue position	N.D
Precursor protein(s) search	Source.1: DFBPPR2672 ---- Plant proteins ---- 63 kDa globulin-like protein
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 ABTS radical scavenging activity with the value of 0.101 (the final concentration of the sample was approximately 0.0005%).
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])(CCCNC(=N)N)C(=O)NCC(=O)N[C@@]([H])([C@]([H])(CC)C)C(=O)N[C@@]([H])(CCCCN)C(=O)N[C@@]([H])(CC(=O)N)C(=O)N[C@@]([H])(Cc1ccc(O)cc1)C(=O)N[C@@]([H])(CCCNC(=N)N)C(=O)N[C@@]([H])(C(C)C)C(=O)N[C@@]([H])(C)C(=O)N[C@@]([H])(C(C)C)C(=O)N[C@@]([H])(CC(C)C)C(=O)O

Preparation method

Mode of preparation	Enzymatic hydrolysis
Enzyme(s)/starter culture	Hydrolyzed with pepsin for 2 h. Pepsin from porcine gastric mucosa was purchased from Merck Co. (Darmstadt. Germany)

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	Adebiyi, A.P., Adebiyi, A.O., Yamashita, J., Ogawa, T., Muramoto, K. Purification and characterization of antioxidative peptides derived from rice bran protein hydrolysates. European Food Research and Technology. 2008, 228, 553-63. DOI: 10.1007/s00217-008-0962-3
Other literature(s)	No data
PubDate	2008