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 - DFBPANOX1172(Antioxidative peptide)

DFBP ID	DFBPANOX1172
Peptide sequence	QFAW
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

Gln-Phe-Ala-Trp

Single-letter amino acid

QFAW

Peptide length

Peptide mass

Experimental mass	Theoretical mass
550.25 Da	550.61 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

5.97 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

0.0500^c

Hydrophilic residue ratio

75%^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: DFBPPR3346 ---- Plant proteins ---- Peroxisomal membrane protein 11-2 Source.2: DFBPPR4574 ---- Plant proteins ---- Cyclin-C1-1 Source.3: DFBPPR16685 ---- Animal proteins ---- Bromodomain-containing protein 2 Source.4: DFBPPR21101 ---- Animal proteins ---- Bromodomain-containing protein 2 Source.5: DFBPPR21106 ---- Animal proteins ---- 40S ribosomal protein S10 Source.6: DFBPPR10757 ---- Animal proteins ---- Hemoglobin subunit epsilon Source.7: DFBPPR11083 ---- Animal proteins ---- Solute carrier family 2, facilitated glucose transporter member 2
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 QFAW showed DPPH radical scavenging activity and metal chelating activity with EC₅₀ values of 1.67 and 0.07 mg/mL, respectively. (2) The peptide QFAW also showed ferric reducing antioxidant power with the value of 0.03 mM Fe²⁺ reduced/mg peptide.
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	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