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 - DFBPANOX1160(Antioxidative peptide)

DFBP ID	DFBPANOX1160
Peptide sequence	LHSMK
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

Leu-His-Ser-Met-Lys

Single-letter amino acid

LHSMK

Peptide length

Peptide mass

Experimental mass	Theoretical mass
614.77 Da	614.76 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

1.1

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

-0.4400^c

Hydrophilic residue ratio

40%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Animal
Organism/Source	Bos taurus
Precursor protein	α_S1-casein
Residue position	f(135-139)
Precursor protein(s) search	Source.1: DFBPPR7688 ---- Milk proteins ---- Alpha-S1-casein Source.2: DFBPPR7694 ---- Milk proteins ---- Alpha-S1-casein Source.3: DFBPPR7717 ---- Milk proteins ---- Alpha-S1-casein Source.4: DFBPPR8488 ---- Milk proteins ---- Alpha-S1-casein Source.5: DFBPPR11402 ---- Animal proteins ---- Contactin-associated protein-like 5
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

(1) The synthetic peptide LHSMK had reducing ability, DPPH free radical scavenging ability, hydroxyl free radical scavenging ability and superoxide anion free radical scavenging ability, respectively, and the antioxidant activity exhibited a dose-dependent increase.
(2) Peptide LHSMK could protect Caco-2 cells against oxidative damage by regulating the activity of antioxidant enzymes and/or GSH content.

Specific target protein(s)

N.D

Taste properties & Structure

Bitterness

Literature report	N.D
Bitter prediction tools	Non-bitter taste ^prediction

SMILES

N.D

Preparation method

Mode of preparation	Enzymatic hydrolysis
Enzyme(s)/starter culture	E/S ratio at 5.45 %, pH at 7.13 and temperature at 51.99 ◦C were found to be the optimal conditions for enzymatic hydrolysis of casein by trypsin by Response Surface Method.

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	Liu M , Zhang T , Liang X , et al. Production and transepithelial transportation of casein-derived peptides and identification a novel antioxidant peptide LHSMK[J]. LWT- Food Science and Technology, 2021(3–4):112194. DOI: 10.1016/j.lwt.2021.112194
Other literature(s)	N.D
PubDate	2021