Detailed description of 6208 ID
Primary information
AHTPDB ID6208
PMID19994857
YEAR2010
SEQUENCEAY
LENGTH2
MOL WT252
IC5048 μg/ml
pIC50ND
SOURCESoybean (Glycine max - Fermented soybean seasoning)
TESTED ONND
PURIFICATIONRP-HPLC, TLC
ASSAYACE color kit (Fujirebio Corp., Tokyo, Japan), Ka
BITTERNESSND
ISOELECTRIC POINT5.65
SYSTOLIC BP DECREASEND 
Secondary information
PropertiesPhysico-Chemical details
STRUCTURE
Structure
DSSP statesCC
SMILESN[C@@H](C)C(=O)N[C@@H](Cc1ccccc1)C(=O)O
External Links to PDB, Swiss-Prot and IEDB
PDB exactPDB partialSP exactSP partialIEDB exactIEDB partial
NA 1adoA
from
362
TO
363
NA Q196V7
from
59
TO
60
NA 14
from
10
TO
11
Reference Informaiton
ARTICLE/REFERENCE Antihypertensive effect of peptide-enriched soy sauce-like seasoning and identification of its angiotensin I-converting enzyme inhibitory substances
AUTHORS/PRIMARY REFERENCENakahara, T. et al.,
JOURNAL/EXTRA LINKS J Agric Food Chem 58 p.821-7