BIOPEP-UWM: Report

ID 405
Name Bitter peptide
sequence
NENLL
Function:
Bitter peptide identified in Cheddar cheese (source: alphaS1-casein). Q value (i. e. average amount of free energy needed to transfer amino acid chains from ethanol to water) = 4495.2 J / (Mol x Res).
 
Number of residues
5
Activity code
bi
Activity :
bitter
Chemical mass 601.6481 Monoisotopic mass 601.3061
EC50 :
0.00 µM


Bibliographic data:
Authors
Lemieux L., Simard R. E.
Title
Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition. Lait, 72, 335-382, 1992
Year Source
1992 Journal


Additional information:
BIOPEP database of sensory peptides and amino acids


SMILES: N[C@H](C(=O)N[C@H](C(=O)N[C@H](C(=O)N[C@H](C(=O)N[C@H](C(=O)O)CC(C)C)CC(C)C)CC(=O)N)CCC(=O)O)CC(=O)N

InChI=1S/C25H43N7O10/c1-11(2)7-15(23(39)32-17(25(41)42)8-12(3)4)30-24(40)16(10-19(28)34)31-22(38)14(5-6-20(35)36)29-21(37)13(26)9-18(27)33/h11-17H,5-10,26H2,1-4H3,(H2,27,33)(H2,28,34)(H,29,37)(H,30,40)(H,31,38)(H,32,39)(H,35,36)(H,41,42)/t13-,14-,15-,16-,17-/m0/s1

InChIKey: SAFYVCMHAMAGOV-WOYTXXSLSA-N


Previous references concerning peptide:

Hodges R., Kent S. B. H., Richardson B. C., 1972, The mass spectra of some permethylated acetylpeptides. Biochim. Biophys. Acta, 257, 54-60

Richardson B. C., Creamer L. K., 1973, Casein proteolysis and bittter peptides in Cheddar cheese. N. Z. J. Agric., 44, 32-34

Hamilton J. S., Hill R. D., van Leeuwen H., 1974, A bitter peptide from Cheddar cheese. Agric. Biol. Chem., 38, 375-379


Database reference: