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 - DFBPANOX0465(Antioxidative peptide)

DFBP ID	DFBPANOX0465
Peptide sequence	FVPH
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-Val-Pro-His

Single-letter amino acid

FVPH

Peptide length

Peptide mass

Experimental mass	Theoretical mass
498.2 Da	498.58 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

7.79 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

0.5500^c

Hydrophilic residue ratio

75%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Plant
Organism/Source	Chickpea
Precursor protein	Legumin
Residue position	f(350-353)
Precursor protein(s) search	Source.1: DFBPPR0929 ---- Plant proteins ---- Protein ROS1A Source.2: DFBPPR0954 ---- Plant proteins ---- Leucine-rich repeat receptor protein kinase MSP1 Source.3: DFBPPR1481 ---- Plant proteins ---- Leucine-rich repeat receptor protein kinase MSL1 Source.4: DFBPPR2874 ---- Plant proteins ---- Isovaleryl-CoA dehydrogenase, mitochondrial Source.5: DFBPPR3157 ---- Plant proteins ---- ATP-citrate synthase alpha chain protein 2 Source.6: DFBPPR3220 ---- Plant proteins ---- ATP-citrate synthase subunit alpha chain protein 1 Source.7: DFBPPR3487 ---- Plant proteins ---- ATP-citrate synthase alpha chain protein 3 Source.8: DFBPPR4944 ---- Plant proteins ---- B3 domain-containing protein LFL1 Source.9: DFBPPR4965 ---- Plant proteins ---- Glycinin G1 Source.10: DFBPPR4973 ---- Plant proteins ---- Glycinin G2 Source.11: DFBPPR4992 ---- Plant proteins ---- Glycinin G3 Source.12: DFBPPR6380 ---- Plant proteins ---- Legumin A Source.13: DFBPPR6425 ---- Plant proteins ---- Legumin A2 Source.14: DFBPPR8413 ---- Plant proteins ---- Arachin Ahy-3 Source.15: DFBPPR17864 ---- Animal proteins ---- ATP-citrate synthase Source.16: DFBPPR18220 ---- Animal proteins ---- Platelet-activating factor receptor Source.17: DFBPPR18819 ---- Animal proteins ---- Proteasome activator complex subunit 4 Source.18: DFBPPR19310 ---- Animal proteins ---- Chromatin assembly factor 1 subunit A Source.19: DFBPPR9595 ---- Animal proteins ---- Platelet-activating factor receptor Source.20: DFBPPR13504 ---- Animal proteins ---- Platelet-activating factor receptor Source.21: DFBPPR13622 ---- Animal proteins ---- ATP-citrate synthase Source.22: DFBPPR15172 ---- Microorganism protein ---- Pro-apoptotic serine protease NMA111 Source.23: DFBPPR15255 ---- Microorganism protein ---- Ribosome biogenesis protein ERB1 Source.24: DFBPPR8046 ---- Plant protein ---- Phaseolin, alpha-type Source.25: DFBPPR8051 ---- Plant protein ---- Phaseolin, beta-type
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 FVPH was isolated from the highest active fraction of chickpea protein hydrolysates, so the peptide was a potential antioxidant peptide (data not shown).
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)N[C@@]([H])(C(C)C)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(CC1=CN=C-N1)C(=O)O

Preparation method

Mode of preparation	Enzymatic hydrolysis
Enzyme(s)/starter culture	Chickpea protein isolates were sequentially hydrolyzed with the digestive enzymes pepsin and pancreatin.

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

Legumin is a source of antioxidant peptides of high interest for food and pharmaceutical industries to develop new nutraceuticals and functional foods.

Database cross-references

[D1]

[D2]

[D3]

[D4]

Reference(s)

Primary literature	Torres-Fuentes C, Contreras MDM, Recio I, Alaiz M, Vioque J. Identification and characterization of antioxidant peptides from chickpea protein hydrolysates. Food Chem. 2015 Aug 1;180:194-202. PMID: 25766818 DOI: 10.1016/j.foodchem.2015.02.046
Other literature(s)	N.D
PubDate	2015