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Peptide record

TPDB00457

Antioxidative peptide Antioxidant standard
5 amino acids
Basic Information
3D PDB MODEL
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TPDB00457
Antioxidative peptide
Antioxidant
Functional / health-promoting peptides
AnOxPePred - 1.0 AODB AoXpDb Multi-AOP pep-lab Peptipedia
standard
No
A 5-aa standard natural antioxidant peptide sequence curated from AnOxPePred - 1.0, AODB, AoXpDb, and other sources, with an available 3D structural model.
Sequence
FGHPY
Physicochemical Analysis
C31H37N7O7
ARNDCEQILKMSTWV
GHFPY
619.68
7.77
1
0
2
+0
-0.65
-0.740
0.00
Mammalian: 1.1 hour Yeast: 3 min E.coli: 2 min
1490
240.45
1
Residue Composition
number
0
A
0
R
0
N
0
D
0
C
0
E
0
Q
1
G
1
H
0
I
0
L
0
K
0
M
1
F
1
P
0
S
0
T
0
W
1
Y
0
V
Amino Acid Distribution
A: 0 R: 0 N: 0 D: 0 C: 0 E: 0 Q: 0 G: 1 H: 1 I: 0 L: 0 K: 0 M: 0 F: 1 P: 1 S: 0 T: 0 W: 0 Y: 1 V: 0
Chemical Descriptors
5
C31H37N7O7
619.68
7.77
+0
-0.65
-0.740
620 Da
7.74
0.00
N[C@@]([H])(Cc1ccccc1)C(=O)NCC(=O)N[C@@]([H])(CC1=CN=C-N1)C(=O)N1[C@@]([H])(CCC1)C(=O)N[C@@]([H])(Cc1ccc(O)cc1)C(=O)O
619.68 Da
Evidence Records 1 records
Evidence 1 Activity

Activity

Antioxidative activity
The purified peptide FGHPY showed potent antioxidative activity and quenched about 89.5% of hydroxyl radical at 64.8 μM.
Literature report: N.D Prediction: ToxinPred
Antioxidant

Assay & Model

hydroxyl radical scavenging
Fermentation
Blue mussel was washed with water to remove salt and other materials, and then fermented with 25% NaCl (w/w) at 20 ± 0.5℃ for 12 months.

Source & Reference

AODB AoXpDb
Jung, W.-K., Rajapakse, N., Kim, S.-K. Antioxidative activity of a low molecular weight peptide derived from the sauce of fermented blue mussel, Mytilus edulis. European Food Research and Technology. 2004, 220, 535-9.
10.1007/s00217-004-1074-3
2004
DFBP

Other

Native peptide
Animal
Blue mussel (Mytilus edulis)
The sauce of fermented blue mussel