Detailed description of 3655 ID
Primary information
AHTPDB ID3655
PMID3655_link
YEAR2013
SEQUENCEMPFPKYPVQPF
LENGTH11
MOL WT1350.64
IC50ND 
pIC50ND
SOURCECheese (Gouda)
TESTED ONND
PURIFICATIONND
ASSAYND
BITTERNESSND
ISOELECTRIC POINT8.34
SYSTOLIC BP DECREASEND 
Secondary information
PropertiesPhysico-Chemical details
STRUCTURE
Structure
DSSP statesCCCSSSSCCCC
SMILESN[C@@H](CCSC)C(=O)N1CCC[C@H]1C(=O)N[C@@H](Cc1ccccc1)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](Cc1ccccc1)C(=O)N1CCC[C@H]1C(=O)N[C@@H](C(C)C)CO.N[C@@H](CCC(=O)N)C(=O)N1CCC[C@H]1C(=O)N[C@@H](Cc1ccccc1)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,