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 - DFBPANOX0612(Antioxidative peptide)

DFBP ID	DFBPANOX0612
Peptide sequence	IVQNNDSTEYG
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

Ile-Val-Gln-Asn-Asn-Asp-Ser-Thr-Glu-Tyr-Gly

Single-letter amino acid

IVQNNDSTEYG

Peptide length

Peptide mass

Experimental mass	Theoretical mass
1239.99 Da	1239.26 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

3.04 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

-1.0909^c

Hydrophilic residue ratio

27.27%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Animal
Organism/Source	Bovine whey protein
Precursor protein	α-Lactalbumin
Residue position	f(41-51)
Precursor protein(s) search	Source.1: DFBPPR7685 ---- Milk proteins ---- Alpha-lactalbumin Source.2: DFBPPR7697 ---- Milk proteins ---- Alpha-lactalbumin Source.3: DFBPPR7711 ---- Milk proteins ---- Alpha-lactalbumin Source.4: DFBPPR8490 ---- Milk proteins ---- Alpha-lactalbumin
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 IVQNNDSTEYG showed very low ABTS⁺ free radical scavenging activity (58%) at the concentration of 100 μM.
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])([C@]([H])(CC)C)C(=O)N[C@@]([H])(C(C)C)C(=O)N[C@@]([H])(CCC(=O)N)C(=O)N[C@@]([H])(CC(=O)N)C(=O)N[C@@]([H])(CC(=O)N)C(=O)N[C@@]([H])(CC(=O)O)C(=O)N[C@@]([H])(CO)C(=O)N[C@@]([H])([C@]([H])(O)C)C(=O)N[C@@]([H])(CCC(=O)O)C(=O)N[C@@]([H])(Cc1ccc(O)cc1)C(=O)NCC(=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