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 - DFBPANOX0515(Antioxidative peptide)

DFBP ID	DFBPANOX0515
Peptide sequence	MPACGSS
Type	Native peptide
Peptide/Function name	Antioxidative peptide

Function-activity relationship

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

Calculated physicochemical properties

Three-letter amino acid

Met-Pro-Ala-Cys-Gly-Ser-Ser

Single-letter amino acid

MPACGSS

Peptide length

Peptide mass

Experimental mass	Theoretical mass
N.D	651.75 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

5.33 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

0.3714^c

Hydrophilic residue ratio

57.14%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Plant
Organism/Source	Common beans (Phaseolus vulgaris L.)
Precursor protein	Non-digestible fraction of common beans
Residue position	N.D
Precursor protein(s) search	No matching precursor protein found
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 MPACGSS showed potent antioxidant activity according to Ferric reducing antioxidant power (FRAP) (421.58 μmol FeSO₄ mg⁻¹), Fe²⁺ chelation (2.01 μmol Na₂EDTA mg⁻¹) assays, and also in DPPH (748.39 μmol Trolox per mg of dry peptide) and ABTS (561.42 μmol Trolox mg⁻¹) radical scavenging assays. As shown in Table 1.

Table 1. Antioxidant and metal chelating activities of the peptide MPACGSS present in the common beans (Phaseolus vulgaris L) non-digesti- ble fraction^a
Peptide	FRAP^b	TEAC (ABTS)^c	TEAC (DPPH)^c	Chelating activity^d
MPACGSS	421.58 ± 30.67^a	561.42 ± 2.35^a	748.39 ± 0.81^a	2.01 ± 0.011^a
Different letters within columns mean significant difference (p<0.05) as determined by Tukey test. ^a The results are expressed as mean ± standard deviation of three independent experiments. The peptides represent approximately 70% of the total detected protein in the non-digestible fraction of common beans. ^b Expressed as μmol FeSO₄ per mg of dry peptide. ^c Expressed as μmol Trolox per mg of dry peptide. ^d Expressed as μmol Na₂EDTA per mg of dry peptide.

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])(CCSC)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(C)C(=O)N[C@@]([H])(CS)C(=O)NCC(=O)N[C@@]([H])(CO)C(=O)N[C@@]([H])(CO)C(=O)O

Preparation method

Mode of preparation	Synthesis
Enzyme(s)/starter culture	The peptide MPACGSS was synthesized by GenScript (Piscataway, NJ, USA) with a purity of > 98% based on the composition found in the non-digestible fraction of common beans.

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]	DFBPACEI1033
[D2]	DFBPANCA0020
[D3]	DFBPMUFU0529

[D4]

[D5]

[D6]

[D7]

Reference(s)

Primary literature	Luna-Vital DA, González de Mejía E, Mendoza S, Loarca-Piña G. Peptides present in the non-digestible fraction of common beans (Phaseolus vulgaris L.) inhibit the angiotensin-I converting enzyme by interacting with its catalytic cavity independent of their antioxidant capacity. Food Funct. 2015 May;6(5):1470-9. PMID: 25881860 DOI: 10.1039/c5fo00190k
Other literature(s)	N.D
PubDate	2015