DFBP ID - DFBPGAGP0003(γ-Glutamyl peptides)

DFBP ID DFBPGAGP0003 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 Plant Organism/Source Soybean (Glycine max (L.) Merr.) Precursor protein N.D Residue position N.D Precursor protein(s) search No matching precursor protein found Link-research Inductive analysis Link 1: DFBPGAGP0002----Bacillus amyloliquefaciens (GBA) and Aspergillus oryzae (GAO)----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 (1) This study speculates that the use of a combination of γ-glutamyl peptides and oligosaccharides synergistically activate CaSR. (2) Raffinose and stachyose (oligosaccharides), which are sufficiently present in soybean seeds, exhibited a synergistic effect in regard to the enhanced “kokumi” taste sensation of γ-glutamyl peptides. (3) “Kokumi” taste recognition threshold concentrations of γ-glutamyl peptides in control solution with or without oligosaccharides determined by three-alternative forced-choice test [1]. “Kokumi” taste threshold (μmol/L) Peptide Control solution Control solution + oligosaccharides γ-Glu-Phe 2.8 2.0 Specific target protein(s) N.D

Taste properties & Structure

Bitterness Literature report The γ-glutamyl dipeptides exhibited a slightly bitter and astringent oral taste in water, which was reported previously [2,3,4]. Bitter prediction tools Bitter taste prediction SMILES N.D Structure Docking

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

Additional information The contents in Soybean had a range of 0.66 ± 0.11 g/kg.

Database cross-references

DFBP [D1] DFBPDPIV0243 [D2] DFBPMUFU0740

BIOPEP-UWM [D3] -

APD [D4] -

BioPepDB [D5] -

MBPDB [D6] -

Reference(s)

Primary literature Shibata M, Hirotsuka M, Mizutani Y, Takahashi H, Kawada T, Matsumiya K, Hayashi Y, Matsumura Y. Isolation and characterization of key contributors to the "kokumi" taste in soybean seeds. Biosci Biotechnol Biochem. 2017 Nov;81(11):2168-2177. PMID: 28889784 DOI: 10.1080/09168451.2017.1372179 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. [3] Toelstede S, Dunkel A, Hofmann T. A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese. J Agric Food Chem. 2009 Feb 25;57(4):1440-8. doi: 10.1021/jf803376d. PMID: 19170504. [4] Hillmann H, Hofmann T. Quantitation of Key Tastants and Re-engineering the Taste of Parmesan Cheese. J Agric Food Chem. 2016 Mar 2;64(8):1794-805. doi: 10.1021/acs.jafc.6b00112. Epub 2016 Feb 18. PMID: 26870875. PubDate 2017