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 - DFBPANOX1167(Antioxidative peptide)

DFBP ID	DFBPANOX1167
Peptide sequence	MMGW
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

Met-Met-Gly-Trp

Single-letter amino acid

MMGW

Peptide length

Peptide mass

Experimental mass	Theoretical mass
523.19 Da	523.67 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

5.97 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

0.6250^c

Hydrophilic residue ratio

100%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Plant
Organism/Source	Mung bean
Precursor protein	Mung bean meal protein hydrolysate
Residue position	N.D
Precursor protein(s) search	Source.1: DFBPPR13431 ---- Animal proteins ---- Beta-mannosidase
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 peptide MMGW showed DPPH radical scavenging activity, hydroxyl radical scavenging activity, superoxide radical scavenging activity and metal chelating activity with EC₅₀ values of 1.39, 5.96, 1.58 and 0.77 mg/mL, respectively. (2) The peptide MMGW also showed ferric reducing antioxidant power with the value of 0.04 mM Fe²⁺ reduced/mg peptide.
Specific target protein(s)	N.D

Taste properties & Structure

Bitterness

Literature report	N.D
Bitter prediction tools	No prediction can be made about the peptide bitterness. ^prediction

SMILES

N.D

Preparation method

Mode of preparation	Enzymatic hydrolysis
Enzyme(s)/starter culture	Defatted mung bean meal was hydrolyzed using 15% (w/w) bromelain (enzyme activity = 97,540 CDU) at pH 6.0 and temperature 50 ◦C for 12 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

[D1]

[D2]

[D3]

[D4]

Reference(s)

Primary literature	Sonklin C, Alashi AM, Laohakunjit N, Aluko RE. Functional Characterization of Mung Bean Meal Protein-Derived Antioxidant Peptides. Molecules. 2021 Mar 10;26(6):1515. PMID: PMC7999109 DOI: 10.3390/molecules26061515
Other literature(s)	N.D
PubDate	2021