Fermented Food Database
This is the result page of browse. This page gives the information about peptides returned against the selected category. Further details of the peptide can be seen by clicking on the FMDB_ID. Further the user can sort the peptides on the basis of various fields by clicking on the respective headers.
The total number entries retrieved from this search are 4| FMDB_ID | PubMed ID | Reference | Title | Peptide_Sequence | Sequence | Length of peptide | Food_Matrix | Protein | pH | Temperature | Incubation Time | Activity | Experiment | Model | Assay for Activity Measurement | Culture | Hydrolysis | Method of analysis | M_Z ratio | Mass | IC50 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| FMDB1648 | Rizello 2005 | Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese Varieties | GLSPEVLNENLL | GLSPEVLNENLL | 12 | WSE of Pecorino Romano cheese | Sheep αS1- Casein | 5.3 | 45-46C cooking ; ripenin 10mo | 10monthold | Antibacterial | In vitro | NA | NA | natural culture in scotta | proteolytic enzyme | HPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS) | NA | 1297.6 | NA | |
| FMDB1649 | NA | Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese Varieties | RFVVAPFPE | RFVVAPFPE | 9 | WSE of Pecorino Romano cheese | Sheep αS1-Casein | 5.3 | 45-46C cooking ; ripenin 10mo | 10monthold | Antibacterial | In vitro | NA | NA | natural culture in scotta | proteolytic enzyme | HPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS) | NA | 1061.7 | NA | |
| FMDB1650 | NA | Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese Varieties | VVAPFPEV | VVAPFPEV | 8 | WSE of Pecorino Romano cheese | Sheep αS1-Casein | 5.3 | 45-46C cooking ; ripenin 10mo | 10monthold | Antibacterial | In vitro | NA | NA | natural culture in scotta | proteolytic enzyme | HPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS) | NA | 857.5 | NA | |
| FMDB1651 | NA | Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian cheese Varieties | VMFPPQSVL | VMFPPQSVL | 9 | WSE of Pecorino Romano cheese | Sheep β-Casein | 5.3 | 45-46C cooking ; ripenin 10mo | 10monthold | Antibacterial | In vitro | NA | Well diffusion and Microtitre plate assay using Indicator bacteria E. coli K12, Y. enterocolitica X8, B.megaterium F6, and L. innocua DSM 20649 , Staph. aureus ATCC25923 and L. lactis spp. cremoris WG2 , Salmonella spp. , and L. sakei A15 and L.helveticus PR4 | natural culture in scotta | proteolytic enzyme | HPLC coupled to electrospray ionization-ion trap (ESI-IT) mass spectrometry (MS) | NA | 1017.4 | NA |