BIOPEP-UWM: Report
| ID | 240 |
| Name | Salty peptide |
| sequence |
| Function: | |||
| Salty taste; threshold 4.79 mM | |||
| Number of residues | 2 |
Activity code | sal |
| Activity : | salty |
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| Chemical mass | 248.1896 | Monoisotopic mass | 248.0641 | |
| EC50 : | 0.00 µM |
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| Bibliographic data: | |
| Authors | |
| Tamura M., Nakatsuka T., Tada M., Kawasaki Y., Kikuchi E., Okai H. | |
| Title | |
| The relationship between taste and primary structure of "Delicious Peptide" (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) from beef soup. Agric. Biol. Chem., 53, 319-325, 1989 | |
| Year | Source |
| 1989 | Journal |
| Additional information: |
| BIOPEP database of sensory peptides and amino acids SMILES: N[C@@H](CC(=O)O)C(=O)N[C@@H](CC(=O)O)C(=O)O InChI=1S/C8H12N2O7/c9-3(1-5(11)12)7(15)10-4(8(16)17)2-6(13)14/h3-4H,1-2,9H2,(H,10,15)(H,11,12)(H,13,14)(H,16,17)/t3-,4-/m0/s1 InChIKey: FRYULLIZUDQONW-IMJSIDKUSA-N Salty/umami at pH = 6; Kuramitsu R., Takahashi M., Tahara K., Nakamura K., Okai H., 1996, Tastes produced by peptides containing ionic groups and by related compounds. Biosci., Biotech., Biochem., 60, 1637-1642 Sour peptide according to BIOPEP database of sensory peptides and amino acids (ID 238); Umami peptide according to BIOPEP database of sensory peptides and amino acids (ID 239) Reported also as tasteless: van den Oord A. H. A., van Wassenaar P. D. 1997, Umami peptides: assessment of their alleged taste properties. Z. Lebensm. Unters. Forsch., 205, 125-130 Inhibitor of Glutamate carboxypeptidase II (EC 3.4.17.21) (MEROPS ID: M28.010) according to BRENDA database; ChEMBL database Inhibitor of HIV-1 retropepsin (EC 3.4.23.16) (MEROPS ID: A02.001) according to BRENDA database Activator of Carbonic anhydrase (EC 4.2.1.1) according to ChEMBL database; PubChem database |
| Database reference: |
| BindingDB: ID 50169127 BIOPEP database of sensory peptides and amino acids: ID 238; 239 BRENDA: Ligand Asp-Asp ChEBI: ID 73446 ChEMBL: ID CHEMBL17171 ChemSpider: ID 414197 PubChem: ID 471583 ZINC: ID ZINC01575288 |