| Primary information |
|---|
| AHTPDB ID | 6208 |
| PMID | 19994857 |
| YEAR | 2010 |
| SEQUENCE | AY |
| LENGTH | 2 |
| MOL WT | 252 |
| IC50 | 48 μg/ml |
| pIC50 | ND |
| SOURCE | Soybean (Glycine max - Fermented soybean seasoning) |
| TESTED ON | ND |
| PURIFICATION | RP-HPLC, TLC |
| ASSAY | ACE color kit (Fujirebio Corp., Tokyo, Japan), Ka |
| BITTERNESS | ND |
| ISOELECTRIC POINT | 5.65 |
| SYSTOLIC BP DECREASE | ND |
| Secondary information |
|---|
| Properties | Physico-Chemical details |
| STRUCTURE | |
| DSSP states | CC |
| SMILES | N[C@@H](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 |
1adoA
from
362
TO
363 |
NA |
Q196V7
from
59
TO
60 |
NA |
14
from
10
TO
11 |
|
| 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 REFERENCE | Nakahara, T. et al., |
| JOURNAL/EXTRA LINKS | J Agric Food Chem 58 p.821-7 |