SCHEMBL30946064

SCHEMBL30946064

CC[C@H](C)[C@H](NC(=O)[C@@H]1CCCN1C(=O)[C@@H](NC(=O)[C@@H](N)[C@@H](C)O)C(C)C)C(=O)N[C@@H](Cc1ccc(O)cc1)C(=O)N[C@@H](CCC(=O)O)C(=O)NCC(=O)O

nearest known ligand 0.56

Predicted protein targets (top 13)

geneUniProtsupporting neighboursconfidence
▸ SLC6A2 P23975 2/20 0.56
▸ NTSR1 P30989 9/20 0.53
▸ NTSR2 O95665 8/20 0.53
▸ SORT1 Q99523 7/20 0.53
▸ ANPEP P15144 1/20 0.52
▸ LNPEP Q9UIQ6 1/20 0.52
▸ AGTR1 P30556 1/20 0.51
▸ AGTR2 P50052 1/20 0.51
▸ NPY1R P25929 1/20 0.50
▸ NPY2R P49146 1/20 0.50
▸ NPY4R P50391 1/20 0.50
▸ NPY5R Q15761 1/20 0.50
▸ CALCRL Q16602 1/20 0.50

Click a target to see other patent compounds predicted against it — the reverse direction, in place.

Similar compounds — the chemically nearest patent molecules

Nearest neighbours by Morgan-fingerprint cosine across the patent-compound collection, with each neighbour's top predicted target and the predicted targets it shares with this molecule.

Compoundsimilaritytop predictedshared targets
SCHEMBL30090958 0.86 NTSR1 (0.57) SLC6A2NTSR1NTSR2SORT1ANPEP
SCHEMBL29511984 0.84 SLC6A2 (0.57) SLC6A2NTSR1NTSR2SORT1NPY1R
SCHEMBL31233911 0.84 SLC6A2 (0.63) SLC6A2NTSR1NTSR2SORT1AGTR1
SCHEMBL31233798 0.84 SLC6A2 (0.63) SLC6A2NTSR1NTSR2SORT1AGTR1
SCHEMBL31226681 0.83 LNPEP (0.55) SLC6A2NTSR1NTSR2ANPEPLNPEP
SCHEMBL29723433 0.83 F2 (0.50) SLC6A2NTSR1NTSR2SORT1
SCHEMBL30540721 0.83 NTSR1 (0.57) SLC6A2NTSR1NTSR2SORT1ANPEP
SCHEMBL29723274 0.82 NTSR1 (0.51) NTSR1NTSR2SORT1AGTR1AGTR2
SCHEMBL29722981 0.82 CXCL8 (0.50) NTSR1NTSR2SORT1
SCHEMBL31388213 0.82 KEAP1 (0.57) SLC6A2NTSR1NTSR2AGTR1AGTR2

Similarity is cosine over the 2,048-bit Morgan fingerprint (≈ Tanimoto). Identical fingerprints score 1.00.

Patent provenance — the patents this molecule appears in, and who filed them

Claimed or disclosed in 1 patent. claimed = in the patent's claims; disclosed = body only.

PatentTitleAssigneePublishedPriorityFilingCountryStatus
CN-118146307-A Snail source delicious peptide with salty taste increasing effect, preparation method thereof and application thereof in food for increasing freshness and reducing salt 华南农业大学 2024-06-07 — — CN disclosed
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