Detailed description of 3636 ID
Primary information
AHTPDB ID3636
PMID3636_link
YEAR2013
SEQUENCEYQEPVLGPVRGPFPI
LENGTH15
MOL WT1668.96
IC50ND 
pIC50ND
SOURCECheese (Fresco)
TESTED ONND
PURIFICATIONND
ASSAYND
BITTERNESSND
ISOELECTRIC POINT6.00
SYSTOLIC BP DECREASEND 
Secondary information
PropertiesPhysico-Chemical details
STRUCTURE
Structure
DSSP statesCCCSSSTTTSSSSCC
SMILESN[C@@H](Cc1ccccc1)C(=O)N[C@@H](CCC(=O)N)C(=O)N[C@@H](CCC(=O)O)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](CCCN=C)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
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,