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 - DFBPANOX0454(Antioxidative peptide)

DFBP ID	DFBPANOX0454
Peptide sequence	RASDPLLSV
Type	Native peptide
Peptide/Function name	Antioxidative peptide

Function-activity relationship

Main bioactivity	Antioxidative activity
Otheir bioactivity	ACE-inhibitory activity ^[D1], DPP IV-inhibitory activity ^[D2], Multifunctional activity ^[D3]

Calculated physicochemical properties

Three-letter amino acid

Arg-Ala-Ser-Asp-Pro-Leu-Leu-Ser-Val

Single-letter amino acid

RASDPLLSV

Peptide length

Peptide mass

Experimental mass	Theoretical mass
N.D	957.07 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

6.74 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

0.2667^c

Hydrophilic residue ratio

55.56%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Animal
Organism/Source	Egg-yolk protein
Precursor protein	Egg-yolk protein by-product
Residue position	N.D
Precursor protein(s) search	Source.1: DFBPPR9258 ---- Animal proteins ---- Phosphatidylinositol 5-phosphate 4-kinase type-2 alpha Source.2: DFBPPR11046 ---- Animal proteins ---- Phosphatidylinositol 5-phosphate 4-kinase type-2 alpha
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 RASDPLLSV exhibited high antioxidant activity (free radical scavenging activity (4.71 μM Trolox_eq per mg protein); FRAP (140.84 μg Fe²⁺ per mg protein); Ferrous ion-chelating activity (26.36 μg Fe²⁺ per mg protein)).
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])(CCCNC(=N)N)C(=O)N[C@@]([H])(C)C(=O)N[C@@]([H])(CO)C(=O)N[C@@]([H])(CC(=O)O)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(CC(C)C)C(=O)N[C@@]([H])(CC(C)C)C(=O)N[C@@]([H])(CO)C(=O)N[C@@]([H])(C(C)C)C(=O)O

Preparation method

Mode of preparation	Enzymatic hydrolysis
Enzyme(s)/starter culture	The egg-yolk protein by-product was prepared with a proteinase from Asian pumpkin (Cucurbita ficifolia).

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

DFBP

[D1]	DFBPACEI1860
[D2]	DFBPDPIV0030
[D3]	DFBPMUFU0569

BIOPEP-UWM

[D4]

8386, 8549, 8551

APD

[D5]

BioPepDB

[D6]

MBPDB

[D7]

Reference(s)

Primary literature	Zambrowicz, A., Eckert, E., Pokora, M., Bobak, Ł., Dąbrowska, A., Szołtysik, M., et al. Antioxidant and antidiabetic activities of peptides isolated from a hydrolysate of an egg-yolk protein by-product prepared with a proteinase from Asian pumpkin (Cucurbita ficifolia). RSC Advances. 2015, 5, 10460-7. DOI: 10.1039/c4ra12943a
Other literature(s)	N.D
PubDate	2015