BIOPEP-UWM: Sensory peptide/amino acid data
ID
Name
Sequence
KGDEESLA
Chemical Mass
Number of residues
Monoisotopic Mass
EC50
µM
Additional Information
BIOPEP database of sensory peptides and amino acids SMILES: N[C@@H](CCCCN)C(=O)NCC(=O)N[C@@H](CC(=O)O)C(=O)N[C@@H](CCC(=O)O)C(=O)N[C@@H](CCC(=O)O)C(=O)N[C@@H](CO)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](C)C(=O)O InChI=1S/C34H57N9O16/c1-16(2)12-21(31(55)38-17(3)34(58)59)42-33(57)23(15-44)43-30(54)20(8-10-26(48)49)40-29(53)19(7-9-25(46)47)41-32(56)22(13-27(50)51)39-24(45)14-37-28(52)18(36)6-4-5-11-35/h16-23,44H,4-15,35-36H2,1-3H3,(H,37,52)(H,38,55)(H,39,45)(H,40,53)(H,41,56)(H,42,57)(H,43,54)(H,46,47)(H,48,49)(H,50,51)(H,58,59)/t17-,18-,19-,20-,21-,22-,23-/m0/s1 InChIKey: JYGRAOYMDDFOSM-FQJIPJFPSA-N Taste annotated as umami/sour at acidic pH and umami at pH 6: Nakata T., Takahashi M., Nakatani M., Kuramitsu R., Tamura M., Okai H., 1995, Role of basic and acidic fragments in delicious peptides (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) and the taste behavior of sodium and potassium salts in acidic oligopeptides. Biosci. Biotech. Biochem., 59, 689-693; Obtained from beef meat hydrolysate: Yamasaki Y., Maekawa K., 1978, A peptide with delicious taste. Agric. Biol. Chem., 42, 1761-1765 Sour taste: BIOPEP ID 269
activity
references
function information
database references
screen and print sensory peptide/amino acid data
list of sensory peptides/amino acids