BIOPEP-UWM: Report
| ID | 248 |
| Name | Umami peptide |
| sequence |
| Function: | |||
| Umami taste; threshold 2.73 mM | |||
| Number of residues | 2 |
Activity code | um |
| Activity : | umami |
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| Chemical mass | 276.2426 | Monoisotopic mass | 276.0953 | |
| 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](C(=O)N[C@H](C(=O)O)CCC(=O)O)CCC(=O)O InChI=1S/C10H16N2O7/c11-5(1-3-7(13)14)9(17)12-6(10(18)19)2-4-8(15)16/h5-6H,1-4,11H2,(H,12,17)(H,13,14)(H,15,16)(H,18,19)/t5-,6-/m0/s1 InChIKey: KOSRFJWDECSPRO-WDSKDSINSA-N Umami/salty 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 Another references concerning umami taste: Arai S., Yamashita M., Noguchi M., Fujimaki M., 1973, Tastes of L-glutamyl oligopeptides in relation to their chromatographic properties. Agric. Biol. Chem., 37, 151-156 Noguchi M., Arai S., Yamashita M., Kato H., Fujimaki M., 1975, Isolation and identification of acidic oligopeptides occurring in a flavor potentiating fraction from a fish protein hydrolysate. J. Agric. Food Chem., 23, 49-53 Maehashi K., Matsuzaki M., Yamamoto Y., Udaka, S. 1999, Isolation of peptides from an enzymatic hydrolysate of food proteins and characterization of their taste properties. Biosci. Biotech. Biochem., 63, 555-559; Monastyrskaia K., Lundstrom K., Plahl D., Acuna G., Schweitzer C., Malherbe P., Mutel V., 1999, Effect of the umami peptides on the ligand binding and function of rat mGlu4a receptor might implicate this receptor in the monosodium glutamate taste transduction. Brit. J. Pharmacol., 128, 1027-1034 Peptide found in chicken meat protein hydrolysate: Maehashi K., Matsuzaki M., Yamamoto Y., Udaka, S. 1999, Isolation of peptides from an enzymatic hydrolysate of food proteins and characterization of their taste properties. Biosci. Biotech. Biochem., 63, 555-559 Inhibitor of Thymidylate synthase (EC 2.1.1.45) according to the BRENDA database Inhibitor of Citrate-lyase deacetylase (EC 3.1.2.16) according to the BRENDA database Inhibitor of Glutamate carboxypeptidase (EC 3.4.17.11) (MEROPS ID: M20.001) according to the BRENDA database Inhibitor of Glutamate carboxypeptidase II (EC 3.4.17.21) (MEROPS ID: M28.010) according to the BRENDA database; the ChEMBL database; the PubChem database Inhibitor of citrulline uptake in yeasts according to the ChEMBL database; the PubChem database Peptide stimulating vasoactive substance release according to the BIOPEP database of bioactive peptides Salty peptide according to the BIOPEP database of sensory peptides and amino acids (ID 249) Bitterness suppressing peptide according to the BIOPEP database of sensory peptides and amino acids (ID 331) Bitter peptide according to the BIOPEP database of sensory peptides and amino acids (ID 355) Sweetness suppressing peptide according to the BIOPEP database of sensory peptides and amino acids (ID 368) |
| Database reference: |
| BindingDB: ID 50102260 BIOPEP database of bioactive peptides: ID 8329 BIOPEP database of sensory peptides and amino acids: ID 249; 331; 355; 368 BRENDA: Ligand Glu-Glu ChEBI: ID 5390 ChEMBL: ID CHEMBL318315 ChemSpider: ID 388598 EROP-Moscow: ID E01846 KEGG Ligand: ID C01425 PubChem: ID 439500 ZINC: ID ZINC01529201 |