DFBP ID - DFBPGAGP0044(γ-Glutamyl peptides)

DFBP ID DFBPGAGP0044 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 2 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 To calculate the physicochemical properties of bioactive peptide.

Peptide source & Food-borne protein(s) search

Classification Plant Organism/Source Fermented food (Sourdough Fermentation) Precursor protein N.D Residue position N.D Precursor protein(s) search No matching precursor protein found Link-research Inductive analysis Link 1: DFBPGAGP0001----Legumes, Edible beans (Phaseolus vulgaris L.)----N.D Link 2: DFBPGAGP0009----Fermented food (cheese)----N.D Link 3: DFBPGAGP0018----Fermented food (Soy sauce)----N.D Link 4: DFBPGAGP0034----Fermented food (Parmesan Cheese)----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 N.D Bitter prediction tools Bitter taste prediction SMILES N.D

Preparation method

Mode of preparation Fermentation (L. reuteri TMW1.106, LTH5448, 100-23, and 100−23ΔgadB) Enzyme(s)/starter culture Four different strains of Lactobacillus reuteri (4 mL) were mixed with 0.5 g of rye malt and 0.5 g of vital gluten and fermented at 37 °C for 24, 48, 72, and 96h.

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) Peptidase activity and accumulation of amino acids and peptides by strains of L.reuteri are strain specific [1]. (2) Proteolysis and the activity or substrate specificity of strain-specific biosynthetic enzymes were major contributors to the synthesis of γ-glutamyl dipeptides in sourdough.

Database cross-references

DFBP [D1] DFBPDPIV0242 [D2] DFBPMUFU0739

BIOPEP-UWM [D3] -

APD [D4] -

BioPepDB [D5] -

MBPDB [D6] -

Reference(s)

Primary literature Zhao CJ, Gänzle MG. Synthesis of Taste-Active γ-Glutamyl Dipeptides during Sourdough Fermentation by Lactobacillus reuteri. J Agric Food Chem. 2016 Oct 12;64(40):7561-7568. PMID: 27641253 DOI: 10.1021/acs.jafc.6b02298 Other literature(s) [1] Hu Y, Stromeck A, Loponen J, Lopes-Lutz D, Schieber A, Gänzle MG. LC-MS/MS quantification of bioactive angiotensin I-converting enzyme inhibitory peptides in rye malt sourdoughs. J Agric Food Chem. 2011 Nov 23;59(22):11983-9. doi: 10.1021/jf2033329. Epub 2011 Oct 19. PMID: 21985248. PubDate 2016