PPIRE04883

Target Protein Information
Protein_Name Dipeptidyl peptidase 4
Protein_Sequence MKTPWKVLLGLLGAAALVTIITVPVVLLNKGTDDATADSRKTYTLTDYLKNTYRLKLYSLRWISDHEYLYKQENNILVFNAEYGNSSVFLENSTFDEFGHSINDYSISPDGQFILLEYNYVKQWRHSYTASYDIYDLNKRQLITEERIPNNTQWVTWSPVGHKLAYVWNNDIYVKIEPNLPSYRITWTGKEDIIYNGITDWVYEEEVFSAYSALWWSPNGTFLAYAQFNDTEVPLIEYSFYSDESLQYPKTVRVPYPKAGAVNPTVKFFVVNTDSLSSVTNATSIQITAPASMLIGDHYLCDVTWATQERISLQWLRRIQNYSVMDICDYDESSGRWNCLVARQHIEMSTTGWVGRFRPSEPHFTLDGNSFYKIISNEEGYRHICYFQIDKKDCTFITKGTWEVIGIEALTSDYLYYISNEYKGMPGGRNLYKIQLSDYTKVTCLSCELNPERCQYYSVSFSKEAKYYQLRCSGPGLPLYTLHSSVNDKGLRVLEDNSALDKMLQNVQMPSKKLDFIILNETKFWYQMILPPHFDKSKKYPLLLDVYAGPCSQKADTVFRLNWATYLASTENIIVASFDGRGSGYQGDKIMHAINRRLGTFEVEDQIEAARQFSKMGFVDNKRIAIWGWSYGGYVTSMVLGSGSGVFKCGIAVAPVSRWEYYDSVYTERYMGLPTPEDNLDHYRNSTVMSRAENFKQVEYLLIHGTADDNVHFQQSAQISKALVDVGVDFQAMWYTDEDHGIASSTAHQHIYTHMSHFIKQCFSLP
Organism_Source Homo sapiens
Functional_Classification serine protease
Cellular_Localization Plasma membrane
Gene_Names DPP4
UniProt_ID P27487
Protein-Protein Interaction Networks
Peptide Basic Information
Peptide_Name Gly-Pro-Ala-Val
Peptide_Sequence GPAV
Peptide_Length 4
Peptide_SMILES CC(C)[C@H](NC(=O)[C@H](C)NC(=O)[C@@H]1CCCN1C(=O)CN)C(=O)O
Chemical_Modification None
Cyclization_Method None
Linear/Cyclic Linear
N-terminal_Modification Free
C-terminal_Modification Free
Amino_Acid_Distribution
Peptide Physicochemical
Molecular_Weight 342.40
Aliphatic_Index 97.50000
Aromaticity 0.00000
Average_Rotatable_Bonds 1.75000
Charge_at_pH_7 -0.00202
Isoelectric_Point 6.10000
Number_of_Hydrogen_Bond_Acceptors 5
Number_of_Hydrogen_Bond_Donors 4
Topological_Polar_Surface_Area 141.83000
X_logP_energy -1.33380
Interaction Information
Affinity IC50=245.58 uM
Affinity_Assay fluorometric microplate assay
PDB_ID None
Type Inhibitor
Structure
Reference Information
Document_Type Research Articles
Title Bioactive peptides from Atlantic salmon (Salmo salar)with angiotensin converting enzyme and dipeptidyl peptidase IV inhibitory, and antioxidant activities.
Release_Year 2016
PMID 27719926
DOI 10.1016/j.foodchem.2016.09.053