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 - DFBPANOX0699(Antioxidative peptide)

DFBP ID	DFBPANOX0699
Peptide sequence	VAGTWY
Type	Native peptide
Peptide/Function name	Antioxidative peptide

Function-activity relationship

Main bioactivity	Antioxidative activity
Otheir bioactivity	ACE-inhibitory activity ^[D1], Antimicrobial activity ^[D2], DPP IV-inhibitory activity ^[D3], Multifunctional activity ^[D4]

Calculated physicochemical properties

Three-letter amino acid

Val-Ala-Gly-Thr-Trp-Tyr

Single-letter amino acid

VAGTWY

Peptide length

Peptide mass

Experimental mass	Theoretical mass
N.D	695.77 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

5.92 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

0.4500^c

Hydrophilic residue ratio

66.67%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Animal
Organism/Source	Bovine milk whey protein
Precursor protein	β-Lactoglobulin
Residue position	f(15-20)
Precursor protein(s) search	Source.1: DFBPPR7687 ---- Milk proteins ---- Beta-lactoglobulin Source.2: DFBPPR7714 ---- Milk proteins ---- Beta-lactoglobulin Source.3: DFBPPR8499 ---- Milk proteins ---- Beta-lactoglobulin
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 in vitro antioxidant activity was measured using the ORAC assay which measures the ability of an antioxidant to scavenge a peroxyl radical. The peptide showed potent antioxidative activity having an ORAC score of 5.63 ± 0.947 μmol TE/μmol peptide.
Specific target protein(s)	N.D

Taste properties & Structure

Bitterness

Literature report	N.D
Bitter prediction tools	Bitter taste ^prediction

SMILES

N[C@@]([H])(C(C)C)C(=O)N[C@@]([H])(C)C(=O)NCC(=O)N[C@@]([H])([C@]([H])(O)C)C(=O)N[C@@]([H])(CC(=CN2)C1=C2C=CC=C1)C(=O)N[C@@]([H])(Cc1ccc(O)cc1)C(=O)O

Preparation method

Mode of preparation	Enzymatic hydrolysis
Enzyme(s)/starter culture	Intact bovine β-lactoglobulin was hydrolyzed with TPCK-trypsin for 24 h.

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

β-Lactoglobulin derived peptides may form part of a functional food based dietary strategy for the management of CVD and T2DM.

Database cross-references

DFBP

[D1]	DFBPACEI0361
[D2]	DFBPAMIC0336
[D3]	DFBPDPIV0025
[D4]	DFBPMUFU0111

BIOPEP-UWM

[D5]

3509, 4014, 8498, 8523, 9435

APD

[D6]

BioPepDB

[D7]

MBPDB

[D8]

Reference(s)

Primary literature	Power, O., Fernández, A., Norris, R., Riera, F.A., FitzGerald, R.J. Selective enrichment of bioactive properties during ultrafiltration of a tryptic digest of β-lactoglobulin. Journal of Functional Foods. 2014, 9, 38-47. DOI: 10.1016/j.jff.2014.04.002
Other literature(s)	N.D
PubDate	2014