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MYP_103687
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Basic Information
Unnamed
Cardiovascular ▸ Blood pressure regulation ▸ Antihypertensive
Enzyme modulation ▸ Enzyme inhibition ▸ ACE inhibition ▸ ACE inhibitory
Standard
12 amino acids
C60H115N31O16S
Standard
Sequence
RRARGERMSRRK
Physicochemical Analysis
1558.82 Da
12.00
5.76
5.56
0.4802
-2.66
0.34
-1.32
143.94
8.33
0.0000
0.00
0.00
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
838.37
-11.30
34.0
23.0
58.0
108.0
0.0
11.0
Structural Visualization
3D PDB MODEL
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2D CHEMICAL STRUCTURE
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Experimental Records
RECORD: Rec_0159716 VERIFIED: YES
Provenance & Taxonomy
Phaseolus vulgaris [Plant]
3885.0
Structure & Mods
linear peptide [Linear]
canonical L-amino-acid peptide [L]
Bio-Activity Profile
Antihypertensive ACE inhibitory
Angiotensin-converting enzyme (ACE)
PaperMojica L., Chen K., de Mejia E.G.. Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides, After Pepsin-Pancreatin Hydrolysis, Capable to Inhibit Dipeptidyl Peptidase-IV. Journal of Food Science, 80, 188-198, DOI: 10.1111/1750-3841.12726. PMID25495131 Evidence URLhttps://pubmed.ncbi.nlm.nih.gov/25495131/
RECORD: Rec_0293767 VERIFIED: YES
Provenance & Taxonomy
Phaseolus vulgaris [Plant]
Bioactive peptides
3885
Structure & Mods
linear peptide [Linear]
canonical L-amino-acid peptide [L]
Bio-Activity Profile
ACE inhibitory Antihypertensive
Angiotensin-converting enzyme
0.093 μM
IC50
PaperImpact of commercial precooking of common bean (Phaseolus vulgaris) on the generation of peptides, after pepsin-pancreatin hydrolysis, capable to inhibit dipeptidyl peptidase-IV PMID25495131 Evidence URLhttps://pubmed.ncbi.nlm.nih.gov/25495131/