Tyr-Pro-Phe-Pro-Gly-Pro-Ile-His-Asn-Ser, YPFPGPIHNS help

BitterDB id=1425
Detailed experimental validation described in the associated resource.

References for the compound bitterness help

Resource Comment
[1] URL link
[2] Toelstede S. and Hofmann T. Sensomics Mapping and Identification of the Key Bitter Metabolites in Gouda Cheese, J. Agric. Food Chem, 2008, 56, 8, 2795–2804 PubMed 18355023
[3] Kohl S. et al. Amino Acids and Peptides Activate at Least Five Members of the Human Bitter Taste Receptor Family, Journal of Agricultural and Food Chemistry, 2013, 61 (1), 53-60 PubMed 23214402
[4] Yan J. and Tong H. An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction, Comprehensive Reviews in Food Science and Food Safety, 2023, 22(1), PubMed 36382875
[5] Kuhfeld R. F. et al. A comprehensive database of cheese-derived bitter peptides and correlation to their physical properties, Critical Reviews in Food Science and Nutrition, 2023, 1–15 PubMed 37377209
[6] Yu Y. et al. Identification and prediction of milk-derived bitter taste peptides based on peptidomics technology and machine learning method, Food Chemistry, 2024, 433, 137288 PubMed 37683467

Known bitter receptors targets: help

Receptor Name Effective concentration (μM) EC50 (μM) References
Human  hTas2r1 300.0 PubMed:23214402
Human  hTas2r39 1000.0 PubMed:23214402

Sensory data about the compound bitterness: help

Sensory Data Type Value Reference
Bitter recognition threshold 0.05 [mM] Reference
Bitter recognition threshold 0.05 [mM] Reference
Bitter recognition threshold 0.05 [mM] Reference

Properties: help

1128.2361 [g/mol] -3.24930
10 13
3 6
36

Identifiers: help

C54H73N13O14
UTLIMBWJQYIFTF-BGTRFFRESA-N
YPFPGPIHNS

Links:

[1] 16036622