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 - DFBPANOX0989(Antioxidative peptide)

DFBP ID	DFBPANOX0989
Peptide sequence	RADHPF
Type	Native peptide
Peptide/Function name	Antioxidative peptide

Function-activity relationship

Main bioactivity	Antioxidative activity
Otheir bioactivity	Vasorelaxation activity ^[D1], Antihypertensive activity ^[D2], Multifunctional activity ^[D3]

Calculated physicochemical properties

Three-letter amino acid

Arg-Ala-Asp-His-Pro-Phe

Single-letter amino acid

RADHPF

Peptide length

Peptide mass

Experimental mass	Theoretical mass
N.D	741.79 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

7.79 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

-1.3667^c

Hydrophilic residue ratio

50%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Animal
Organism/Source	Egg
Precursor protein	Egg white protein
Residue position	N.D
Precursor protein(s) search	Source.1: DFBPPR9993 ---- Animal proteins ---- Ovalbumin Source.2: DFBPPR10950 ---- Animal proteins ---- Ovalbumin-related protein Y Source.3: DFBPPR11500 ---- Animal proteins ---- Ovalbumin-related protein X
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 showed weak antioxidant activity with an ORAC-FL value of 0.137 ± 0.005 μmol Trolox/μmol of peptide (result is the mean of at least three experiments ± standard deviation).
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])(C)C(=O)N[C@@]([H])(CC(=O)O)C(=O)N[C@@]([H])(CC1=CN=C-N1)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(Cc1ccccc1)C(=O)O

Preparation method

Mode of preparation	Enzymatic hydrolysis
Enzyme(s)/starter culture	Crude egg white proteins were hydrolyzed with pepsin for 3 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

N.D

Database cross-references

DFBP

[D1]	DFBPVARE0004
[D2]	DFBPANHY0333
[D3]	DFBPMUFU0654

[D4]

[D5]

[D6]

[D7]

Reference(s)

Primary literature	Dávalos A, Miguel M, Bartolomé B, López-Fandiño R. Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis. J Food Prot. 2004 Sep;67(9):1939-44. PMID: 15453585 DOI: 10.4315/0362-028x-67.9.1939
Other literature(s)	N.D
PubDate	2004