DFBP ID - DFBPGAGP0004(γ-Glutamyl peptides)

DFBP ID DFBPGAGP0004 Peptide sequence γ-EY 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-Tyr Single-letter amino acid γ-EY Peptide length 2 Peptide mass Experimental mass Theoretical mass N.D 310.30 Da c Net charge 0.00 c Isoelectric point (pI) 3.34 c IC50 N.D pIC50 N.D GRAVY -2.4000 c Hydrophilic residue ratio 0% c Peptide calculator To calculate the physicochemical properties of bioactive peptide.

Peptide source & Food-borne protein(s) search

Classification Plant Organism/Source Fermented food (Sufu) Precursor protein N.D Residue position N.D Precursor protein(s) search No matching precursor protein found Link-research Inductive analysis Link 1: DFBPGAGP0005----Soybean (Glycine max (L.) Merr.)----N.D Link 2: DFBPGAGP0015----Fermented food (cheese)----N.D Link 3: DFBPGAGP0040----Fermented food (Parmesan Cheese)----N.D Link 4: DFBPGAGP0052----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 taste threshold Bitter concentration of γ-Glu-Tyr in the commercial chicken broth is 5.00 mmol/L [1]. Bitter prediction tools Bitter taste prediction SMILES N.D Structure Docking

Preparation method

Mode of preparation Protease catalysis (L-glutaminase of B. amyloliquefaciens) Enzyme(s)/starter culture The reaction conditions of γ-glutamylation of white particulates catalyzed by glutaminase of B.Amyloliquefaciens were 50 mg Gln, 50 mg white particulates, pH 10, 37 °C and 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

Additional information (1) The Contents of γ-Glu-Tyr in white particulates (Sufu) had a range of 19.36 ± 1.89 mmol/L. (2) After γ-glutamylation of white particulate catalyzed by the glutaminase from Bacillus amyloliquefaciens, the solubility and flavor characteristics of white particulates were improved, due to the initiated synthesis of the water-soluble and kokumi-active γ-Glu-Tyr.

Database cross-references

DFBP [D1] DFBPDPIV0245 [D2] DFBPMUFU0742

BIOPEP-UWM [D3] -

APD [D4] -

BioPepDB [D5] -

MBPDB [D6] -

Reference(s)

Primary literature Yang J , Dongxiao S W , Cui C , et al. Gamma-glutamylation of the white particulates of sufu and simultaneous synthesis of multiple acceptor amino acids-containing γ -glutamyl peptides: Favorable catalytic actions of glutaminase[J]. LWT, 2018, 96:315-321. DOI: 10.1016/j.lwt.2018.05.055 Other literature(s) [1] 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. PubDate 2018