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 - DFBPIMMU0101(Immunomodulatory peptide)

DFBP ID	DFBPIMMU0101
Peptide sequence	FLPPVT
Type	Native peptide
Peptide/Function name	Immunomodulatory peptide

Function-activity relationship

Main bioactivity	Immunomodulatory activity
Otheir bioactivity	N.D

Calculated physicochemical properties

Three-letter amino acid

Phe-Leu-Pro-Pro-Val-Thr

Single-letter amino acid

FLPPVT

Peptide length

Peptide mass

Experimental mass	Theoretical mass
672.4 Da	672.81 Da ^c

Net charge

0.00 ^c

Isoelectric point (pI)

5.97 ^c

IC₅₀

N.D

pIC₅₀

N.D

GRAVY

1.1500^c

Hydrophilic residue ratio

83.33%^c

Peptide calculator

Peptide source & Food-borne protein(s) search

Classification	Plant
Organism/Source	Corn, maize (Zea mays L.)
Precursor protein	α-zein
Residue position	f(38–43)
Precursor protein(s) search	Source.1: DFBPPR5851 ---- Plant proteins ---- 22 kDa alpha-zein 4 Source.2: DFBPPR5868 ---- Plant proteins ---- 22 kDa alpha-zein 16 Source.3: DFBPPR5957 ---- Plant proteins ---- Protein FLOURY 2 Source.4: DFBPPR6032 ---- Plant proteins ---- 22 kDa alpha-zein 8b Source.5: DFBPPR6041 ---- Plant proteins ---- 22 kDa alpha-zein 14 Source.6: DFBPPR6067 ---- Plant proteins ---- 22 kDa alpha-zein 8 Source.7: DFBPPR6127 ---- Plant proteins ---- 22 kDa alpha-zein 14
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	As shown in Table 2, the peptide FLPPVT showed much lower IL-6 inhibitory capability (19.5 ± 2.5%) at the concentration of 0.5 mM.
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	Enzymatic hydrolysis
Enzyme(s)/starter culture	The zein and corn germ were prepared at 5% and 10% (w/v) aqueous suspension, respectively, and then hydrolyzed by thermolysin (pH8.0, 0.5% E/S, 60 °C, 3 h), pepsin (pH2.0, 0.5% E/S, 37 °C, 3 h) or a sequential combination of pepsin and thermolysin to produce hydrolysates.

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

[D1]

[D2]

[D3]

[D4]

Reference(s)

Primary literature	Liu P , Liao W , Qi X , et al. Identification of immunomodulatory peptides from zein hydrolysates[J]. European Food Research and Technology, 2020, 246(5). DOI: 10.1007/s00217-020-03450-x
Other literature(s)	N.D
PubDate	2020