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 - DFBPGAGP0001(γ-Glutamyl peptides)

DFBP ID	DFBPGAGP0001
Peptide sequence	γ-EL
Type	Native peptide
Peptide/Function name	γ-Glutamyl peptide

Function-activity relationship

Main bioactivity	Calcium-sensing receptor (CaSR) activation
Otheir bioactivity	DPP IV-inhibitory activity ^[D1], Multifunctional activity ^[D2]

Calculated physicochemical properties

Three-letter amino acid

γ-Glu-Leu

Single-letter amino acid

γ-EL

Peptide length

Peptide mass

Experimental mass	Theoretical mass
N.D	260.28 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

3.34 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

0.1500^c

Hydrophilic residue ratio

50%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Plant
Organism/Source	Legumes, Edible beans (Phaseolus vulgaris L.)
Precursor protein	N.D
Residue position	N.D
Precursor protein(s) search	No matching precursor protein found
Link-research Inductive analysis	Link 1: DFBPGAGP0009----Fermented food (cheese)----N.D Link 2: DFBPGAGP0018----Fermented food (Soy sauce)----N.D Link 3: DFBPGAGP0034----Fermented food (Parmesan Cheese)----N.D Link 4: DFBPGAGP0044----Fermented food (Sourdough Fermentation)----N.D Link 5: DFBPGAGP0049----Synthesis peptide----Synthesis peptide

Biological/Functional activity & target protein

Calcium-sensing receptor (CaSR) activation	N.D
Specific target protein(s)	N.D

Taste properties & Structure

Bitterness

Literature report	The γ-Glu-Leu was found to exhibit a slightly astringent oral sensation with threshold concentrations of 9.4 mmol/L by means of an ascending three-alternative forced-choice test ^[1].
Bitter prediction tools	Bitter taste ^prediction

SMILES

N.D

Preparation method

Mode of preparation	N.D
Enzyme(s)/starter culture	N.D

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

The contents in seed had a range of 1.2-2.2 nmol/mg ^[2].

Database cross-references

DFBP

[D1]	DFBPDPIV0242
[D2]	DFBPMUFU0739

[D3]

[D4]

[D5]

[D6]

Reference(s)

Primary literature	Dunkel A, Köster J, Hofmann T. Molecular and sensory characterization of gamma-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.). J Agric Food Chem. 2007 Aug 8;55(16):6712-9. PMID: 17616213 DOI: 10.1021/jf071276u
Other literature(s)	[1] Glabasnia A, Hofmann T. Sensory-directed identification of taste-active ellagitannins in American (Quercus alba L.) and European oak wood (Quercus robur L.) and quantitative analysis in bourbon whiskey and oak-matured red wines. J Agric Food Chem. 2006 May 3;54(9):3380-90. doi: 10.1021/jf052617b. PMID: 16637699. [2] Dunkel A, Köster J, Hofmann T. Molecular and sensory characterization of gamma-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.). J Agric Food Chem. 2007 Aug 8;55(16):6712-9. doi: 10.1021/jf071276u. Epub 2007 Jul 7. PMID: 17616213.
PubDate	2007