DFBP ID - DFBPGAGP0002(γ-Glutamyl peptides)

DFBP ID DFBPGAGP0002 Peptide sequence γ-EF 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-Phe Single-letter amino acid γ-EF Peptide length 2 Peptide mass Experimental mass Theoretical mass N.D 294.30 Da c Net charge 0.00 c Isoelectric point (pI) 3.34 c IC50 N.D pIC50 N.D GRAVY -0.3500 c Hydrophilic residue ratio 50% c Peptide calculator To calculate the physicochemical properties of bioactive peptide.

Peptide source & Food-borne protein(s) search

Classification Microorganism Organism/Source Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO) Precursor protein N.D Residue position N.D Precursor protein(s) search No matching precursor protein found Link-research Inductive analysis Link 1: DFBPGAGP0003----Soybean (Glycine max (L.) Merr.) ----N.D Link 2: DFBPGAGP0014----Fermented food (cheese)----N.D Link 3: DFBPGAGP0016----Fermented food (Soy sauce)----N.D Link 4: DFBPGAGP0039----Fermented food (Parmesan Cheese)----N.D Link 5: DFBPGAGP0041----Fermented food (Sufu)----N.D Link 6: DFBPGAGP0046----Fermented food (Sourdough Fermentation)----N.D Link 7: DFBPGAGP0050----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-Phe exhibited astringency in water and imparted a kokumi taste to commercial soy sauce and model chicken broth. Bitter prediction tools Bitter taste prediction SMILES N.D Structure Docking

Preparation method

Mode of preparation Enzymatic synthesis Enzyme(s)/starter culture The optimal conditions for γ-Glu-Phe synthesis were pH 10 and 37 °C for 3 h, 300 mM Gln, 100 mM Phe, 0.05 U/mL GBA.

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

Additional information (1) The taste threshold concentration of γ-Glu-Phe in water is 2.5 mmol/L. (2) The γ-Glutamylization of bitter amino acids has been proven a powerful approach to improve the taste of bitter amino acids. (3) Phe is known as a bitter amino acid, while γ-Glu-Phe exhibited a slightly sour, salty, metallic taste and an intense and complex broth which was believed close to recently termed “Kokumi”[1].

Database cross-references

DFBP [D1] DFBPDPIV0243 [D2] DFBPMUFU0740

BIOPEP-UWM [D3] -

APD [D4] -

BioPepDB [D5] -

MBPDB [D6] -

Reference(s)

Primary literature Yang J, Sun-Waterhouse D, Cui C, Dong K, Wang W. Synthesis and Sensory Characteristics of Kokumi γ-[Glu]n-Phe in the Presence of Glutamine and Phenylalanine: Glutaminase from Bacillus amyloliquefaciens or Aspergillus oryzae as the Catalyst. J Agric Food Chem. 2017 Oct 4;65(39):8696-8703. PMID: 28899090 DOI: 10.1021/acs.jafc.7b03419 Other literature(s) [1] Roudot-Algaron F, Kerhoas L, Le Bars D, et al. Isolation of γ-glutamyl peptides from Comté cheese[J]. Journal of dairy science, 1994, 77(5): 1161-1166. PubDate 2017