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MYP_020274
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Basic Information
Natto peptide
Antimicrobial
Antimicrobial ▸ Antibacterial
Antimicrobial ▸ Antifungal
Standard
45 amino acids
C219H337N61O65S
Standard
Sequence
SMATPHVAGAAALILSKHPTWTNAQVRDRLESTATYLGNSFYYGK
Physicochemical Analysis
4896.45 Da
9.40
1.63
1.32
0.0363
-0.25
0.41
0.07
9.51
71.78
0.1111
9970.00
9970.00
The radar chart summarizes major physicochemical dimensions for quick comparison, while exact numerical values remain listed on the left.
Residue Composition
Amino Acid Composition
Chemical Descriptors
2021.76
-22.17
72.0
70.0
153.0
346.0
10.0
47.0
Structural Visualization
3D PDB MODEL
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2D CHEMICAL STRUCTURE
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Experimental Records
RECORD: Rec_0410658 VERIFIED: YES
Provenance & Taxonomy
Bacillus subtilis [Bacterium]
1423
Structure & Mods
linear peptide [Linear]
canonical L-amino-acid peptide [L]
Bio-Activity Profile
Antimicrobial
Acinetobacter baumannii ATCC 19606T or SRAC2
>128 μg/mL
MIC
PaperNovel antimicrobial activities of a peptide derived from a Japanese soybean fermented food, Natto, against Streptococcus pneumoniae and Bacillus subtilis group strains.
RECORD: Rec_0419782 VERIFIED: YES
Provenance & Taxonomy
Bacillus subtilis [Bacterium]
Structure & Mods
linear peptide [Linear]
canonical L-amino-acid peptide [L]
Bio-Activity Profile
Antimicrobial Antibacterial Antifungal
Streptococcus pneumoniae P103
8 μg/mL
MIC
PMID28641406 Evidence URLhttps://pubmed.ncbi.nlm.nih.gov/28641406/
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