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 - DFBPANOX1149(Antioxidative peptide)

DFBP ID	DFBPANOX1149
Peptide sequence	GSIFVPH
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

Gly-Ser-Ile-Phe-Val-Pro-His

Single-letter amino acid

GSIFVPH

Peptide length

Peptide mass

Experimental mass	Theoretical mass
755.3966 Da	755.87 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

7.79 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

0.7857^c

Hydrophilic residue ratio

71.43%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Plant
Organism/Source	Cottonseed protein
Precursor protein	Vicilin GC72-A, Vicilin C72
Residue position	f(433–439), f(428–434)
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

The cottonseed protein enzymatic hydrolysate with molecular weight less than 3 kDa exhibited excellent DPPH, ABTS and hydroxyl radical scavenging activity and ferrous ion chelating activity with EC₅₀ values of 0.49 ± 0.02, 2.05 ± 0.02, 2.21 ± 0.12, and 0.99 ± 0.03 mg/mL, respectively. The peptide GSIFVPH was extracted from this fraction with the CDOCKER energy 75.2902 kcal/mol. The X-ray crystal structure of human Keap1 (PDB code: 2FLU, resolution: 1.5 Å) was obtained from the RCSB Protein Data Bank and prepared and defined as the receptor.

Specific target protein(s)

N.D

Taste properties & Structure

Bitterness

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

SMILES

N.D

Preparation method

Mode of preparation	Enzymatic hydrolysis
Enzyme(s)/starter culture	Cottonseed protein was hydrolyzed by treating with Alcalase at enzyme/substrate ratio of 5000 U/g protein at 50 ◦C for 90 min under continuous mixing and subsequently boiled for 10 min to inactivate the protease.

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

These findings suggested that the antioxidant peptides from cottonseed protein had the potential as functional ingredients in foods.

Database cross-references

[D1]

[D2]

[D3]

[D4]

Reference(s)

Primary literature	Wang L, Ma M, Yu Z, Du SK. Preparation and identification of antioxidant peptides from cottonseed proteins. Food Chem. 2021 Aug 1;352:129399. PMID: 33662918 DOI: 10.1016/j.foodchem.2021.129399
Other literature(s)	N.D
PubDate	2021