| Primary information |
|---|
| AHTPDB ID | 5536 |
| PMID | 5536_link |
| YEAR | 2007 |
| SEQUENCE | FVAPFPEVF |
| LENGTH | 9 |
| MOL WT | 1052.24 |
| IC50 | ND |
| pIC50 | ND |
| SOURCE | Cheese (Probiotic Cheddar cheeses with Lb. Casei ) |
| TESTED ON | ND |
| PURIFICATION | RP-HPLC |
| ASSAY | ND |
| BITTERNESS | ND |
| ISOELECTRIC POINT | 4.00 |
| SYSTOLIC BP DECREASE | ND |
| Secondary information |
|---|
| Properties | Physico-Chemical details |
| STRUCTURE | |
| DSSP states | CCSCTTTTC |
| SMILES | N[C@@H](Cc1ccccc1)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](Cc1ccccc1)C(=O)N1CCC[C@@H]1C(=O)N[C@@H](CCC(=O)O)C(=O)N[C@@H](C(C)C)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 |
NA |
NA |
NA
from
TO
|
NA |
15930
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2
TO
10 |
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| Reference Informaiton |
|---|
| ARTICLE/REFERENCE | Angiotensin converting enzyme-inhibitory activity in Cheddar cheeses made with the addition of probiotic Lactobacillus casei sp. |
| AUTHORS/PRIMARY REFERENCE | Lydia Ong et al. |
| JOURNAL/EXTRA LINKS | Lait 87 (2007) 149–165 |