| Primary information |
|---|
| AHTPDB ID | 6170 |
| PMID | 16233562 |
| YEAR | 2003 |
| SEQUENCE | GV |
| LENGTH | 2 |
| MOL WT | 174 |
| IC50 | 17 %(800μM) |
| pIC50 | ND |
| SOURCE | Fish (Sardine (Sardina pilchardus fermented sauce)) |
| TESTED ON | ND |
| PURIFICATION | GFC, IEC, RP-HPLC |
| ASSAY | Cushman and Cheung (1971) |
| BITTERNESS | ND |
| ISOELECTRIC POINT | 5.65 |
| SYSTOLIC BP DECREASE | ND |
| Secondary information |
|---|
| Properties | Physico-Chemical details |
| STRUCTURE | |
| DSSP states | CC |
| SMILES | NCC(=O)N[C@@H](C(C)C)C(=O)O |
| External Links to PDB, Swiss-Prot and IEDB |
|---|
| PDB exact | PDB partial | SP exact | SP partial | IEDB exact | IEDB partial |
| NA |
133lA
from
129
TO
130 |
NA |
Q9I4V0
from
2
TO
3 |
NA |
49
from
9
TO
10 |
|
| Reference Informaiton |
|---|
| ARTICLE/REFERENCE | Angiotensin I-converting enzyme inhibitory activity and insulin secretion stimulative activity of fermented fish sauce |
| AUTHORS/PRIMARY REFERENCE | Ichimura, T. et al. |
| JOURNAL/EXTRA LINKS | J Biosci Bioeng 96 p.496-9 |