Integrated layer
PEPDIA-INT-014966
Unnamed peptide
VVPPA
Primary-literature peptide layer
PEPDIA-PLP-003251
sP10
YGRKKRRQRRRCGPVWFLIFSYFLFFSISLARGPC
37 observations · 1 papers
Primary literaturePEPDIA-PLP-001956
Insig1/2 loop 1 peptide
LYPCIDSHLGEPHKFKRE
36 observations · 1 papers
Primary literaturePEPDIA-PLP-000669
FCLYELAR
FCLYELAR
27 observations · 1 papers
Primary literaturePEPDIA-PLP-002564
R18D
RRRRRRRRRRRRRRRRRR
27 observations · 1 papers
Primary literaturePEPDIA-PLP-000501
Phoenixin-14 amide
DVQPPGLKVWSDPFNH
26 observations · 1 papers
Primary literaturePEPDIA-PLP-000522
Myoki
EAEYEHL
26 observations · 1 papers
Evidence inquiry layer
Figure 2e shows that the maximum enzyme activity of the products was 390.23 ± 10.24 FU/mL after a fermentation period of 72 h.
Nattokinase activity was 178.25 ± 3.84 FU/mL after 72 h of fermentation with 1.0% oyster protein hydrolysate, which was slightly better than that under other conditions.
As shown in Figure 3b, the ACE inhibitory activity level of the peptides was 1.629 ± 0.041 mg/mL and 1.433 ± 0.008 mg/mL before and after oyster protein hydrolysate fermentation, respectively.
