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 - DFBPANOX0540(Antioxidative peptide)

DFBP ID	DFBPANOX0540
Peptide sequence	RCMAFLLSDGAAAAQQLLPQYW
Type	Native peptide
Peptide/Function name	Antioxidative peptide, CSP2

Function-activity relationship

Main bioactivity	Antioxidative activity
Otheir bioactivity	α-Amylase inhibitory activity ^[D1], α-Glucosidase inhibitory activity ^[D2], Multifunctional activity ^[D3]

Calculated physicochemical properties

Three-letter amino acid

Arg-Cys-Met-Ala-Phe-Leu-Leu-Ser-Asp-Gly-Ala-Ala-Ala-Ala-Gln-Gln-Leu-Leu-Pro-Gln-Tyr-Trp

Single-letter amino acid

RCMAFLLSDGAAAAQQLLPQYW

Peptide length

Peptide mass

Experimental mass	Theoretical mass
N.D	2453.83 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

6.08 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

0.3591^c

Hydrophilic residue ratio

63.64%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Plant
Organism/Source	Cumin (Cuminum cyminum)
Precursor protein	Cumin seed protein
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	(1) The peptide CSP2 appeared to be an effective di(phenyl)-(2,4,6-trinitrophenyl)iminoazanium (DPPH) radical scavenger (58.64%) with a FRAP value of 29.16 mM but showed poor inhibition against α-amylase (7.22%). (2) The IC₅₀ value of CSP2 was 0.002 μM in the DPPH radical scavenging assay. (3) The IC₅₀ value of CSP2 was 0.04 μM for α-amylase inhibitory activity.
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])(CS)C(=O)N[C@@]([H])(CCSC)C(=O)N[C@@]([H])(C)C(=O)N[C@@]([H])(Cc1ccccc1)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])(CC(=O)O)C(=O)NCC(=O)N[C@@]([H])(C)C(=O)N[C@@]([H])(C)C(=O)N[C@@]([H])(C)C(=O)N[C@@]([H])(C)C(=O)N[C@@]([H])(CCC(=O)N)C(=O)N[C@@]([H])(CCC(=O)N)C(=O)N[C@@]([H])(CC(C)C)C(=O)N[C@@]([H])(CC(C)C)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(CCC(=O)N)C(=O)N[C@@]([H])(Cc1ccc(O)cc1)C(=O)N[C@@]([H])(CC(=CN2)C1=C2C=CC=C1)C(=O)O

Preparation method

Mode of preparation	Enzymatic hydrolysis
Enzyme(s)/starter culture	Cumin seed protein isolate was enzymatically hydrolyzed using Protamex under the optimum condition (data were not shown).

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

Cumin seed-derived peptides with health-promoting activities exhibit potential as ingredients in the functional food and pharmaceutical industries.

Database cross-references

DFBP

[D1]	DFBPALAM0002
[D2]	DFBPALGL0025
[D3]	DFBPMUFU0685

[D4]

[D5]

[D6]

[D7]

Reference(s)

Primary literature	Siow, H.-L., Gan, C.-Y. Extraction, identification, and structure–activity relationship of antioxidative and α-amylase inhibitory peptides from cumin seeds (Cuminum cyminum). Journal of Functional Foods. 2016, 22, 1-12. DOI: 10.1016/j.jff.2016.01.011
Other literature(s)	N.D
PubDate	2016