| 1. Antioxidant activity | i) PepsinpH 2.0, 37°C, 3 h | High activityTyr-Ala-Glu-Glu-Arg-Tyr-Pro-Ile-LeuSer-Ala-Leu-Ala-MetIntermediate activityTyr-Gln-Ile-Gly-LeuTyr-Arg-Gly-Gly-Leu-Glu-Pro-Ile-Asn-PheLow activityPhe-Arg-Ala-Asp-His-Pro-Phe-LeuArg-Ala-Asp-His-Pro-Phe-Leu | Davalos et al. (2004) |
| 2. ACE-inhibitory/Antihypertensive activity | i) Egg white with pepsin(pH 2.0, 37°C, 3 h)Ultrafiltration(3000-Da cut-off membrane) | Potent activityArg-Ala-Asp-His-Pro-Phe-LeuTyr-Ala-Glu-Glu-Arg-Tyr-Pro-Ile-LeuPhe-Arg-Ala-Asp-His-Pro-Phe-Leu (Ovokinin)Moderately activeTyr-Gln-Ile-Gly-LeuPhe-Ser-LeuIle-Val-Phe | Miguel et al. (2004) |
| ii) Pepsin | Glu-Arg-Lys-Ile-Lys-Val-Tyr-Leu (Most potent)Leu-TrpPhe-Phe-Gly-Arg-Cys-Val-Ser-Pro | Iroyukifujita et al. (2000) |
| iii) Protease from Cynara scolymus (mature artichoke flower extract), pH 6.2, 36°C, 2 h, 4 h, 16 h, < 3 kDa | Tyr-Ala-Glu-Glu-Arg-Tyr-Pro-Ile-Leu | Bueno-Gavila et al. (2021) |
| 3. Antimicrobial activity | i) Trypsin(pH 7.8, 37°C, 6 h)Chymotrypsin(pH 7.8, 37°C, 6 h) | Trypsin digestion;Ser-Ala-Leu-Ala-MetSer-Ala-Leu-Ala-Met-Val-TyrTyr-Pro-Ile-Leu-Pro-Glu-Tyr-Leu-GlnGlu-Leu-Ile-Asn-Ser-TrpAsn-Val-Leu-Gln-Pro-Ser-SerChymotrypsin digestion;Ala-Glu-Glu-Arg-Tyr-Pro-Ile-Leu-Pro-Glu-Tyr-LeuGly-Ile-Ile-Arg-AsnThr-Ser-Ser-Asn-Val-Met-Glu-Glu-Arg | Pellegrini et al. (2004) |
| ii) Flavourzyme (pH 7.0, 50°C)Pepsin (pH 2.0, 37°C)Trypsin (pH 7.5, 37°C)Neutrase (pH 7.0, 50°C)Papain (pH 6.5, 50°C)Alcalase (pH 9.0, 50°C) | Arg-Val-Ala-Ser-Met-Ala-Ser-Glu-Lys-Met-Lys-Ile | Chang et al. (2018), Tang et al. (2013) |