Primary information |
---|
AHTPDB ID | 3625 |
PMID | 3625_link |
YEAR | 2013 |
SEQUENCE | RPKHPI |
LENGTH | 6 |
MOL WT | 746.91 |
IC50 | ND |
pIC50 | ND |
SOURCE | Cheese (Cheddar (with probiotics)) |
TESTED ON | ND |
PURIFICATION | ND |
ASSAY | ND |
BITTERNESS | ND |
ISOELECTRIC POINT | 11.00 |
SYSTOLIC BP DECREASE | ND |
Secondary information |
---|
Properties | Physico-Chemical details |
STRUCTURE | |
DSSP states | CCCCCC |
SMILES | N[C@@H](CCCN=C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](Cc1[nH]cnc1)C(=O)N1CCC[C@H]1C(=O)N[C@@H]([C@@H](C)CC)C(=O)O |
External Links to PDB, Swiss-Prot and IEDB |
---|
PDB exact | PDB partial | SP exact | SP partial | IEDB exact | IEDB partial |
NA |
NA |
NA |
NA from TO |
NA |
NA |
|
Reference Informaiton |
---|
ARTICLE/REFERENCE | Lactic Fermentation and Bioactive Peptides |
AUTHORS/PRIMARY REFERENCE | Anne Pihlanto |
JOURNAL/EXTRA LINKS | Lactic Acid Bacteria - R & D for Food, Health and Livestock Purposes Edited by Marcelino Kongo, ISBN 978-953-51-0955-6, 670 pages, |