| Primary information |
|---|
| AHTPDB ID | 5647 |
| PMID | 16233562 |
| YEAR | 2003 |
| SEQUENCE | DF |
| LENGTH | 2 |
| MOL WT | 280 |
| IC50 | 360 μM |
| pIC50 | ND |
| SOURCE | Anchovy (sauce) |
| TESTED ON | ND |
| PURIFICATION | GFC, IEC, RP-HPLC |
| ASSAY | Cushman and Cheung (1971) |
| BITTERNESS | ND |
| ISOELECTRIC POINT | 3.95 |
| SYSTOLIC BP DECREASE | ND |
| Secondary information |
|---|
| Properties | Physico-Chemical details |
| STRUCTURE | |
| DSSP states | CC |
| SMILES | N[C@@H](CC(=O)O)C(=O)N[C@@H](Cc1ccccc1)C(=O)O |
| External Links to PDB, Swiss-Prot and IEDB |
|---|
| PDB exact | PDB partial | SP exact | SP partial | IEDB exact | IEDB partial |
| NA |
1aduA
from
226
TO
227 |
NA |
Q91FW0
from
143
TO
144 |
103843 |
1396
from
7
TO
8 |
|
| Reference Informaiton |
|---|
| ARTICLE/REFERENCE | Angiotensin I-converting enzyme inhibitory activity and insulin secretion stimulative activity of fermented fish sauce |
| AUTHORS/PRIMARY REFERENCE | Ichimura, T. et al. |
| JOURNAL/EXTRA LINKS | J Biosci Bioeng 96 p.496-9 |