BitterDB ID=966

Creatinin, creatinine help

BitterDB id=966 , Natural
Detailed experimental validation described in the associated resource.

References for the compound bitterness help

Resource Comment
[1] Sonntag T, Kunert C, Dunkel A, Hofmann T (2010). Sensory-guided identification of N-(1-methyl-4-oxoimidazolidin-2-ylidene)-alpha-amino acids as contributors to the thick-sour and mouth-drying orosensation of stewed beef juice. J Agric Food Chem 58(10): 6341-50. PubMed 20420435
[2] Lossow K, Hbner S, Roudnitzky N, Slack JP, Pollastro F, et al. (2016). Comprehensive Analysis of Mouse Bitter Taste Receptors Reveals Different Molecular Receptive Ranges for Orthologous Receptors in Mice and Humans. J Biol Chem 291(29): 15358-77. PubMed 27226572

Known bitter receptors targets: help

Receptor Name Effective concentration (μM) EC50 (μM) References
Human  hTas2r7 PubMed:27226572

Sensory data about the compound bitterness: help

Sensory Data Type Value Reference
Bitter recognition threshold 18 [mM] Reference

Properties: help

113.12 [g/mol] -1.22690
1 3
0 1
0

Identifiers: help

60-27-5,82016-55-5,86671-25-2
C4H7N3O
DDRJAANPRJIHGJ-UHFFFAOYSA-N

Links:

[1] 588
[2] ZINC00967189