DFBP ID - DFBPGAGP0036(γ-Glutamyl peptides)

DFBP ID DFBPGAGP0036 Peptide sequence γ-EQ Type Native peptide Peptide/Function name γ-Glutamyl peptide

Function-activity relationship

Main bioactivity Calcium-sensing receptor (CaSR) activation Otheir bioactivity N.D

Calculated physicochemical properties

Three-letter amino acid γ-Glu-Gln Single-letter amino acid γ-EQ Peptide length 2 Peptide mass Experimental mass Theoretical mass N.D 275.26 Da c Net charge 0.00 c Isoelectric point (pI) 3.34 c IC50 N.D pIC50 N.D GRAVY -3.5000 c Hydrophilic residue ratio 0% c Peptide calculator To calculate the physicochemical properties of bioactive peptide.

Peptide source & Food-borne protein(s) search

Classification Animal Organism/Source Fermented food (Parmesan Cheese) Precursor protein N.D Residue position N.D Precursor protein(s) search No matching precursor protein found Link-research Inductive analysis Link 1: DFBPGAGP0008----Fermented food (cheese)----N.D

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-Gln exhibited threshold concentration for an unspecific, slightly astringent mouth coating at 2.50 mmol/L. Bitter prediction tools Non-bitter taste prediction SMILES N.D

Preparation method

Mode of preparation Fermentation 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 (1) The Contents of γ-Glu-Gln in Parmesan Cheese were 0.152 mmol/L. (2) The quantitative studies on the nonvolatile sensometabolites of ripened Parmesan cheese led to the identification of 31 primary tastants with DoT factors above 1.0 and 15 kokumi-enhancing γ-glutamyl peptides, among which γ-Glu-Gln has been identified for the first time in Parmesan cheese.

Database cross-references

BIOPEP-UWM [D1] -

APD [D2] -

BioPepDB [D3] -

MBPDB [D4] -

Reference(s)

Primary literature 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. PMID: 26870875 DOI: 10.1021/acs.jafc.6b00112 Other literature(s) N.D PubDate 2016