Detailed description of 3625 ID
Primary information
AHTPDB ID3625
PMID3625_link
YEAR2013
SEQUENCERPKHPI
LENGTH6
MOL WT746.91
IC50ND 
pIC50ND
SOURCECheese (Cheddar (with probiotics))
TESTED ONND
PURIFICATIONND
ASSAYND
BITTERNESSND
ISOELECTRIC POINT11.00
SYSTOLIC BP DECREASEND 
Secondary information
PropertiesPhysico-Chemical details
STRUCTURE
Structure
DSSP statesCCCCCC
SMILESN[C@@H](CCCN=C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](Cc1[nH]cnc1)C(=O)N1CCC[C@H]1C(=O)N[C@@H]([C@@H](C)CC)C(=O)O
External Links to PDB, Swiss-Prot and IEDB
PDB exactPDB partialSP exactSP partialIEDB exactIEDB partial
NA NA NA NA
from

TO
NA NA
Reference Informaiton
ARTICLE/REFERENCELactic Fermentation and Bioactive Peptides
AUTHORS/PRIMARY REFERENCEAnne Pihlanto
JOURNAL/EXTRA LINKSLactic Acid Bacteria - R & D for Food, Health and Livestock Purposes Edited by Marcelino Kongo, ISBN 978-953-51-0955-6, 670 pages,