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 - DFBPDPIV0047(DPP IV-inhibitory peptide)

DFBP ID	DFBPDPIV0047
Peptide sequence	VLVLDTDYK
Type	Native peptide
Peptide/Function name	DPP-IV inhibitory peptide, Anti-diabetic peptide

Function-activity relationship

Main bioactivity	DPP-IV inhibitory activity
Otheir bioactivity	Antimicrobial activity ^[D1], Multifunctional activity ^[D2]

Calculated physicochemical properties

Three-letter amino acid

Val-Leu-Val-Leu-Asp-Thr-Asp-Tyr-Lys

Single-letter amino acid

VLVLDTDYK

Peptide length

Peptide mass

Experimental mass	Theoretical mass
N.D	1065.22 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

3.92 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

0.3444^c

Hydrophilic residue ratio

44.44%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Animal
Organism/Source	Bovine whey protein
Precursor protein	β-Lactoglobulin
Residue position	f(92-100)
Precursor protein(s) search	Source.1: DFBPPR0115 ---- Milk proteins ---- Beta-lactoglobulin Source.2: DFBPPR7687 ---- Milk proteins ---- Beta-lactoglobulin Source.3: DFBPPR7698 ---- Milk proteins ---- Beta-lactoglobulin-1/B Source.4: DFBPPR7714 ---- Milk proteins ---- Beta-lactoglobulin Source.5: DFBPPR8499 ---- Milk proteins ---- Beta-lactoglobulin
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

DPP IV-inhibitory activity	The peptide VLVLDTDYK showed moderate inhibitory activity against Dipeptidyl Peptidase IV (EC 3.4.14.5) with the IC₅₀ value of 424.4 μM.
Specific target protein(s)	Specific Target Protein(s): Dipeptidyl peptidase 4

Taste properties & Structure

Bitterness

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

SMILES

N[C@@]([H])(C(C)C)C(=O)N[C@@]([H])(CC(C)C)C(=O)N[C@@]([H])(C(C)C)C(=O)N[C@@]([H])(CC(C)C)C(=O)N[C@@]([H])(CC(=O)O)C(=O)N[C@@]([H])([C@]([H])(O)C)C(=O)N[C@@]([H])(CC(=O)O)C(=O)N[C@@]([H])(Cc1ccc(O)cc1)C(=O)N[C@@]([H])(CCCCN)C(=O)O

Preparation method

Mode of preparation	Enzymatic hydrolysis
Enzyme(s)/starter culture	The whey protein concentrate rich in β-lactoglobulin was hydrolysed with trypsin and the trypsin was added at an enzyme-to-substrate ratio of 1:20 (w/w) and hydrolysis was carried out at 37 ℃ for 3 h with constant agitation.

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

DFBP

[D1]	DFBPAMIC0339
[D2]	DFBPMUFU0709

[D3]

[D4]

[D5]

[D6]

Reference(s)

Primary literature	Silveira ST, Martínez-Maqueda D, Recio I, Hernández-Ledesma B. Dipeptidyl peptidase-IV inhibitory peptides generated by tryptic hydrolysis of a whey protein concentrate rich in β-lactoglobulin. Food Chem. 2013 Nov 15;141(2):1072-7. PMID: 23790888 DOI: 10.1016/j.foodchem.2013.03.056
Other literature(s)	N.D
PubDate	2013