Detailed description of 6206 ID
Primary information
AHTPDB ID6206
PMID19994857
YEAR2010
SEQUENCEAW
LENGTH2
MOL WT275
IC5010 μg/ml
pIC50ND
SOURCESoybean (Glycine max - Fermented soybean seasoning)
TESTED ONND
PURIFICATIONRP-HPLC, TLC
ASSAYACE color kit (Fujirebio Corp., Tokyo, Japan), Ka
BITTERNESSND
ISOELECTRIC POINT5.65
SYSTOLIC BP DECREASEND 
Secondary information
PropertiesPhysico-Chemical details
STRUCTURE
Structure
DSSP statesCC
SMILESN[C@@H](C)C(=O)N[C@@H](Cc1c[nH]c(C)c1CC)C(=O)O
External Links to PDB, Swiss-Prot and IEDB
PDB exactPDB partialSP exactSP partialIEDB exactIEDB partial
NA 1aupA
from
230
TO
231
NA O35048
from
204
TO
205
NA 815
from
4
TO
5
Reference Informaiton
ARTICLE/REFERENCE Antihypertensive effect of peptide-enriched soy sauce-like seasoning and identification of its angiotensin I-converting enzyme inhibitory substances
AUTHORS/PRIMARY REFERENCENakahara, T. et al.,
JOURNAL/EXTRA LINKS J Agric Food Chem 58 p.821-7