Peptide properties

1Top 2Function-activity relationship 3Calculated physicochemical properties 4Peptide source & Food-borne protein(s) search 5Biological/Functional activity & target protein 6Taste properties & Structure 7Preparation method 8Stability & Cytotoxicity 9Additional information 10Database cross-references 11Reference(s)

List of peptide properties

DFBP ID - DFBPIMMU0028(Immunomodulatory peptide)

DFBP ID	DFBPIMMU0028
Peptide sequence	RPKHPIKHQGLPQEVLNENLLRF
Type	Native peptide
Peptide/Function name	Immunomodulatory peptide, Isracidin ^[2]

Function-activity relationship

Main bioactivity	Immunomodulatory activity
Otheir bioactivity	Antimicrobial activity ^[D1], Multifunctional activity ^[D2]

Calculated physicochemical properties

Three-letter amino acid

Arg-Pro-Lys-His-Pro-Ile-Lys-His-Gln-Gly-Leu-Pro-Gln-Glu-Val-Leu-Asn-Glu-Asn-Leu-Leu-Arg-Phe

Single-letter amino acid

RPKHPIKHQGLPQEVLNENLLRF

Peptide length

Peptide mass

Experimental mass	Theoretical mass
N.D	2764.21 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

10.57 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

-0.9870^c

Hydrophilic residue ratio

47.83%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Animal
Organism/Source	Casein
Precursor protein	α_s1-Casein
Residue position	f(1-23)
Precursor protein(s) search	Source.1: DFBPPR8488 ---- Milk proteins ---- Alpha-S1-casein
Link-research Inductive analysis	There are no literature reports on the discovery of this sequence in other food-source proteins.

Biological/Functional activity & target protein

Immunomodulatory activity	The peptide showed immunomodulatory activity.
Specific target protein(s)	N.D

Taste properties & Structure

Bitterness

Literature report	N.D
Bitter prediction tools	No prediction can be made about the peptide bitterness. ^prediction

SMILES

N[C@@]([H])(CCCNC(=N)N)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(CCCCN)C(=O)N[C@@]([H])(CC1=CN=C-N1)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])([C@]([H])(CC)C)C(=O)N[C@@]([H])(CCCCN)C(=O)N[C@@]([H])(CC1=CN=C-N1)C(=O)N[C@@]([H])(CCC(=O)N)C(=O)NCC(=O)N[C@@]([H])(CC(C)C)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(CCC(=O)N)C(=O)N[C@@]([H])(CCC(=O)O)C(=O)N[C@@]([H])(C(C)C)C(=O)N[C@@]([H])(CC(C)C)C(=O)N[C@@]([H])(CC(=O)N)C(=O)N[C@@]([H])(CCC(=O)O)C(=O)N[C@@]([H])(CC(=O)N)C(=O)N[C@@]([H])(CC(C)C)C(=O)N[C@@]([H])(CC(C)C)C(=O)N[C@@]([H])(CCCNC(=N)N)C(=O)N[C@@]([H])(Cc1ccccc1)C(=O)O

Preparation method

Mode of preparation	Enzymatic hydrolysis
Enzyme(s)/starter culture	Hydrolysis with Trypsin or Chymosin.

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

N.D

Database cross-references

DFBP

[D1]	DFBPAMIC0199
[D2]	DFBPMUFU0705

BIOPEP-UWM

[D3]

3035, 8171, 9530

APD

[D4]

BioPepDB

[D5]

MBPDB

[D6]

Reference(s)

Primary literature	Brøndum, J., Byrne, D.V., Bak, L.S., Bertelsen, G., Engelsen, S.B. Warmed-over flavour in porcine meat — a combined spectroscopic, sensory and chemometric study. Meat Science. 2000, 54, 83-95. DOI: 10.1016/S0309-1740(99)00085-6
Other literature(s)	[1] Park Y W. Bioactive Components in Milk and Dairy Products[M]. 2009. [2] Hayes M, Ross RP, Fitzgerald GF, et al. Putting microbes to work: dairy fermentation, cell factories and bioactive peptides. Part II: Bioactive peptide functions[J]. Biotechnology Journal, 2007, 2(4):435–449.
PubDate	2000