{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1360846644032270592.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1246/bcsj.57.1163"}},{"identifier":{"@type":"URI","@value":"https://academic.oup.com/bcsj/article-pdf/57/4/1163/55668996/bcsj.57.1163.pdf"}},{"identifier":{"@type":"NAID","@value":"130001984655"}}],"dc:title":[{"@value":"Studies of Bitter Peptides from Casein Hydrolyzate. VIII. Bitter Taste of Cyclic Analog of BPIa (Arg–Gly–Pro–Pro–Phe–Ile–Val)"}],"description":[{"type":"abstract","notation":[{"@value":"<jats:title>Abstract</jats:title>\n               <jats:p>In order to elucidate the structure-taste relationship of bitter peptide BPIa (Arg–Gly–Pro–Pro–Phe–Ile–Val), cyclo-BPIa was synthesized. The result of both taste and CD examinations suggested that the bitterness of BPIa is caused by its spatial structure, which is analogous to that of cyclo-BPIa.</jats:p>"}]}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1583668927526379904","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000021902659"}],"foaf:name":[{"@value":"Ichizo Miyake"}],"jpcoar:affiliationName":[{"@value":"Department of Fermentation Technology, Faculty of Engineering, Hiroshima University"}]},{"@id":"https://cir.nii.ac.jp/crid/1583668927526379907","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000021902662"}],"foaf:name":[{"@value":"Katsushige Kouge"}],"jpcoar:affiliationName":[{"@value":"Department of Fermentation Technology, Faculty of Engineering, Hiroshima University"}]},{"@id":"https://cir.nii.ac.jp/crid/1583668927526379906","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000021902665"}],"foaf:name":[{"@value":"Hidenori Kanehisa"}],"jpcoar:affiliationName":[{"@value":"Department of Fermentation Technology, Faculty of Engineering, Hiroshima University"}]},{"@id":"https://cir.nii.ac.jp/crid/1583668927526379905","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000021902667"}],"foaf:name":[{"@value":"Hideo Okai"}],"jpcoar:affiliationName":[{"@value":"Department of Fermentation Technology, Faculty of Engineering, Hiroshima University"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"00092673"},{"@type":"EISSN","@value":"13480634"}],"prism:publicationName":[{"@value":"Bulletin of the Chemical Society of Japan"}],"dc:publisher":[{"@value":"Oxford University Press (OUP)"}],"prism:publicationDate":"1984-04-01","prism:volume":"57","prism:number":"4","prism:startingPage":"1163","prism:endingPage":"1164"},"reviewed":"false","dcterms:accessRights":"http://purl.org/coar/access_right/c_abf2","dc:rights":["https://academic.oup.com/pages/standard-publication-reuse-rights"],"url":[{"@id":"https://academic.oup.com/bcsj/article-pdf/57/4/1163/55668996/bcsj.57.1163.pdf"}],"createdAt":"2006-07-26","modifiedAt":"2024-01-18","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=General%20Chemistry","dc:title":"General Chemistry"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360565169055379840","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Studies of Bitter Peptides from Casein Hydrolyzate. III. Bitter Taste of Synthetic Analogs of BPIa (Arg–Gly–Pro–Pro–Phe–Ile–Val) Containing <scp>d</scp>-Proline or Glycine in Place of <scp>l</scp>-Proline"}]},{"@id":"https://cir.nii.ac.jp/crid/1360846644034230656","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@value":"Studies on Bitter Peptides from Casein Hydrolyzate. XIV. Bitter Taste of Synthetic Analogs of Octapeptide, Arg–Gly–Pro–Phe–Pro–Ile–Ile–Val, Corresponding to the C-Terminal Portion of <i>β</i>-Casein"}]},{"@id":"https://cir.nii.ac.jp/crid/1361699994992636160","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"A Rapid Synthesis of Oligopeptide Derivatives without Isolation of Intermediates"}]},{"@id":"https://cir.nii.ac.jp/crid/1362544420199894016","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Eine neue Methode zur Synthese von Peptiden: Aktivierung der Carboxylgruppe mit Dicyclohexylcarbodiimid unter Zusatz von 1‐Hydroxy‐benzotriazolen"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282679102040576","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Studies of bitter peptides from casein hydrolyzate. VII. Bitterness of the retro-BPIa (Val-Ile-Phe-Pro-Pro-Gly-Arg) and its fragments."}]}],"dataSourceIdentifier":[{"@type":"CROSSREF","@value":"10.1246/bcsj.57.1163"},{"@type":"CIA","@value":"130001984655"},{"@type":"OPENAIRE","@value":"doi_dedup___::25acdf762901c917e16fd9ba294ddac7"},{"@type":"CROSSREF","@value":"10.1246/bcsj.67.438_references_DOI_WDdoiGlGFFiRn6OECLnDFl06B5C"}]}