| Primary information |
|---|
| AHTPDB ID | 5106 |
| PMID | 5106_link |
| YEAR | 2013 |
| SEQUENCE | IPF |
| LENGTH | 3 |
| MOL WT | 375.47 |
| IC50 | 8.78 μM |
| pIC50 | 5.06 |
| SOURCE | Egg (cooked egg protein) |
| TESTED ON | ND |
| PURIFICATION | CEC, GF, LC-MS |
| ASSAY | ND |
| BITTERNESS | ND |
| ISOELECTRIC POINT | 5.52 |
| SYSTOLIC BP DECREASE | ND |
| Secondary information |
|---|
| Properties | Physico-Chemical details |
| STRUCTURE | |
| DSSP states | CCC |
| SMILES | N[C@@H]([C@@H](C)CC)C(=O)N1CCC[C@H]1C(=O)N[C@@H](Cc1ccccc1)C(=O)O |
| External Links to PDB, Swiss-Prot and IEDB |
|---|
| PDB exact | PDB partial | SP exact | SP partial | IEDB exact | IEDB partial |
| 3c94C |
1knyA
from
251
TO
253 |
NA |
A1C602
from
696
TO
698 |
NA |
2442
from
7
TO
9 |
|
| Reference Informaiton |
|---|
| ARTICLE/REFERENCE | Is the structural diversity of tripeptides sufficient for developing functional food additives with satisfactory multiple bioactivities? |
| AUTHORS/PRIMARY REFERENCE | Jian-Hui Wang et al., |
| JOURNAL/EXTRA LINKS | Journal of Molecular Structure 1040 (2013) 164-170 |