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 - DFBPANOX0208(Antioxidative peptide)

DFBP ID	DFBPANOX0208
Peptide sequence	YDTQA
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

Tyr-Asp-Thr-Gln-Ala

Single-letter amino acid

YDTQA

Peptide length

Peptide mass

Experimental mass	Theoretical mass
597.41 Da	596.59 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

3.13 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

-1.4400^c

Hydrophilic residue ratio

20%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Animal
Organism/Source	Bovine whey protein
Precursor protein	α-Lactalbumin
Residue position	f(36-40)
Precursor protein(s) search	Source.1: DFBPPR7597 ---- Milk proteins ---- Alpha-lactalbumin Source.2: DFBPPR7685 ---- Milk proteins ---- Alpha-lactalbumin Source.3: DFBPPR7697 ---- Milk proteins ---- Alpha-lactalbumin Source.4: DFBPPR7711 ---- Milk proteins ---- Alpha-lactalbumin Source.5: DFBPPR8490 ---- Milk proteins ---- Alpha-lactalbumin Source.6: DFBPPR11977 ---- Animal proteins ---- Cleft lip and palate transmembrane protein 1-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

Peptide YDTQA exhibited ABTS⁺ free radical scavenging activity with the IC₅₀ value of 6.2 μM and it was similar to that of Trolox, as shown in table 1.

Table 1 Values of IC₅₀, determined by the ABTS⁺ method, of antioxidative peptides of α-lactalbumin, either purified by RP-HPLC or synthesized.
Peptide	Intermediate or final product	Aromatic residue(s)	IC₅₀ (μM)
YDTQA	Final	Tyr³⁶	6.2 ^a
ICN-s-s-IMC	Final	-	n.d. ^b
INY	Final	Tyr¹⁰³	8.0
LDQW	Final	Trp¹¹⁸	0.6
INYW	Intermediate	Tyr¹⁰³ + Trp¹⁰⁴	0.5
VSLPEW	Final	Trp²⁶	7.9

^a Determined with the synthetic peptide YDTQA.
^b n.d. = not determined.

Specific target protein(s)

N.D

Taste properties & Structure

Bitterness

Literature report	N.D
Bitter prediction tools	Non-bitter taste ^prediction

SMILES

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

Preparation method

Mode of preparation	Enzymatic hydrolysis
Enzyme(s)/starter culture	Bovine whey protein, α-lactalbumin was hydrolyzed with thermolysin at 70 ℃.

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	Sadat, L., Cakir-Kiefer, C., N’Negue, M.-A., Gaillard, J.-L., Girardet, J.-M., Miclo, L. Isolation and identification of antioxidative peptides from bovine α-lactalbumin. International Dairy Journal. 2011, 21, 214-21. DOI: 10.1016/j.idairyj.2010.11.011
Other literature(s)	No data
PubDate	2011