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Literature summary for 3.4.15.1 extracted from

  • Hasan, F.; Kitagawa, M.; Kumada, Y.; Hashimoto, N.; Shiiba, M.; Katoh, S.; Terashima, M.
    Production kinetics of angiotensin-I converting enzyme inhibitory peptides from bonito meat in artificial gastric juice (2006), Process Biochem., 41, 505-511.
No PubMed abstract available

Inhibitors

Inhibitors Comment Organism Structure
HERDPTHIKWGD IC50: about 0.008 mM. Production kinetics of angiotensin-I converting enzyme inhibitory peptides from bonito meat in artificial gastric juice Oryctolagus cuniculus
PTHIKWGD IC50: about 0.008 mM. Production kinetics of angiotensin-I converting enzyme inhibitory peptides from bonito meat in artificial gastric juice Oryctolagus cuniculus

Organism

Organism UniProt Comment Textmining
Oryctolagus cuniculus
-
-
-

Source Tissue

Source Tissue Comment Organism Textmining
lung
-
Oryctolagus cuniculus
-

IC50 Value

IC50 Value IC50 Value Maximum Comment Organism Inhibitor Structure
0.008
-
IC50: about 0.008 mM. Production kinetics of angiotensin-I converting enzyme inhibitory peptides from bonito meat in artificial gastric juice Oryctolagus cuniculus HERDPTHIKWGD
0.008
-
IC50: about 0.008 mM. Production kinetics of angiotensin-I converting enzyme inhibitory peptides from bonito meat in artificial gastric juice Oryctolagus cuniculus PTHIKWGD