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 - DFBPANOX1079(Antioxidative peptide)

DFBP ID	DFBPANOX1079
Peptide sequence	FDTADLPSGKGYL
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

Phe-Asp-Thr-Ala-Asp-Leu-Pro-Ser-Gly-Lys-Gly-Tyr-Leu

Single-letter amino acid

FDTADLPSGKGYL

Peptide length

Peptide mass

Experimental mass	Theoretical mass
1383.68 Da	1383.50 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

3.92 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

-0.3000^c

Hydrophilic residue ratio

53.85%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Plant
Organism/Source	Thai brown rice (Khao Dawk Mali 105)
Precursor protein	Thai brown rice glutelin
Residue position	N.D
Precursor protein(s) search	Source.1: DFBPPR0817 ---- Plant proteins ---- 1-Cys peroxiredoxin A
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 F4 fraction of glutelin hydrolysates showed ABTS^•+ scavenging (14.03 ± 0.14 mM trolox) and copper chelating (33.65 ± 0.44 mg EDTA) activity (Table 1). The peptide FDTADLPSGKGYL was purified from F4 fraction, so is a potential antioxidant peptide (Inhibitory activity of synthetic peptide was not determined).

Table 1. Amino acid sequence, ABTS^•+ scavenging activity and Cu²⁺ chelating activity of peptides from brown rice glutelin hydrolysed using bromelain and determined by LC-MS/MS.
Fraction no.	Sequence	ABTS^•+ scavenging activity	Cu²⁺ chelating activity
F4	GKGEGGGGLA	14.03 ± 0.14	33.65 ± 0.44
	EFFDVSNEQ
	SPFWNINAHS
	HIAGKSSIFRA
	MPVDVIANAYR
	VVYFDQTQAQA
	TAGTGGGQFQPMR
	KEFLLAGNNNRA
	FDTADLPSGKGYL
	AVYVYDVNNNANQ

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])(Cc1ccccc1)C(=O)N[C@@]([H])(CC(=O)O)C(=O)N[C@@]([H])([C@]([H])(O)C)C(=O)N[C@@]([H])(C)C(=O)N[C@@]([H])(CC(=O)O)C(=O)N[C@@]([H])(CC(C)C)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(CO)C(=O)NCC(=O)N[C@@]([H])(CCCCN)C(=O)NCC(=O)N[C@@]([H])(Cc1ccc(O)cc1)C(=O)N[C@@]([H])(CC(C)C)C(=O)O

Preparation method

Mode of preparation	Enzymatic hydrolysis
Enzyme(s)/starter culture	Sample solutions were heated to 50 ℃ for 10 min to reach efficient enzymatic hydrolysis at the start of the reaction, and then submitted to enzymatic hydrolysis using bromelain at concentration of 202, 404, 606 and 808 CDU/g of brown rice protein. Hydrolysis was conducted at 50 ℃ for 0, 3, and 6 h and inactivated by heating at 75 ℃ for 15 min.

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

Results suggested that brown rice (Khao Dawk Mali 105) glutelin fractions hydrolysed with bromelain at concentration of 606 CDU/g of brown rice protein and its purified peptides could be used as nutraceutical ingredients in foods to boost antioxidant activity.

Database cross-references

[D1]

[D2]

[D3]

[D4]

Reference(s)

Primary literature	Selamassakul O, Laohakunjit N, Kerdchoechuen O, Yang L, Maier CS. Isolation and characterisation of antioxidative peptides from bromelain-hydrolysed brown rice protein by proteomic technique. Process Biochem. 2018 Jul;70:179-187. PMID: 31031560 DOI: 10.1016/j.procbio.2018.03.024
Other literature(s)	N.D
PubDate	2018