BIOPEP-UWM: Report

ID 432
Name Bitter peptide
sequence
YQQPVLGPVRGPFPI
Function:
Bitter peptide identified in Gouda cheese (source: beta-casein). Q value (i. e. average amount of free energy needed to transfer amino acid chains from ethanol to water) = 7059.7 / (Mol x Res.).
 
Number of residues
15
Activity code
bi
Activity :
bitter
Chemical mass 1667.9424 Monoisotopic mass 1666.9167
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 book


Additional information:
BIOPEP database of sensory peptides and amino acids


SMILES: N[C@@H](Cc1ccc(O)cc1)C(=O)N[C@@H](CCC(=O)N)C(=O)N[C@@H](CCC(=O)N)C(=O)N1CCC[C@@H]1C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N1CCC[C@@H]1C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(=N)N)C(=O)NCC(=O)N1CCC[C@@H]1C(=O)N[C@@H](Cc1ccccc1)C(=O)N1CCC[C@@H]1C(=O)N[C@@H]([C@@H](C)CC)C(=O)O

InChI=1S/C80H122N20O19/c1-9-46(8)66(79(118)119)96-74(113)59-24-17-37-100(59)78(117)55(40-47-18-11-10-12-19-47)93-71(110)56-21-14-34-97(56)62(104)41-87-68(107)51(20-13-33-86-80(84)85)90-75(114)64(44(4)5)94-72(111)57-22-15-35-98(57)63(105)42-88-69(108)54(38-43(2)3)92-76(115)65(45(6)7)95-73(112)58-23-16-36-99(58)77(116)53(30-32-61(83)103)91-70(109)52(29-31-60(82)102)89-67(106)50(81)39-48-25-27-49(101)28-26-48/h10-12,18-19,25-28,43-46,50-59,64-66,101H,9,13-17,20-24,29-42,81H2,1-8H3,(H2,82,102)(H2,83,103)(H,87,107)(H,88,108)(H,89,106)(H,90,114)(H,91,109)(H,92,115)(H,93,110)(H,94,111)(H,95,112)(H,96,113)(H,118,119)(H4,84,85,86)/t46-,50-,51-,52-,53-,54-,55-,56+,57+,58+,59+,64-,65-,66-/m0/s1

InChIKey: GPUWDHKSDPHPMY-MDZHQRLJSA-N


Previous references concerning peptide:

Visser S., Slangen C. J., Hup G., Exterkate F. A., Stadhouders J., 1983, The bitter flavour deffect in cheese; some chemical and microbiological aspects. Neth. Milk Dairy J., 37, 250-251

Visser S., Slangen C. J., Hup G., Stadhouders J., 1983, Bitter flavours in cheese. 3. Comparative gel-chromatographic analysis on hydrophobic peptide fractions from twelve Gouda type-cheeses and identification of bitter peptides isolated from a cheese made from Streptococcus cremoris strain HP. Neth. Milk Dairy J., 37, 181-192


Database reference: