20556-18-7

Usage

Uses

Used in Pharmaceutical Industry:
H-LYS-ASP-OH is used as a building block for the synthesis of larger peptides and proteins, facilitating the development of novel therapeutic agents and drug delivery systems. Its unique zwitterionic nature allows for improved stability and bioavailability of peptide-based drugs.
Used in Cosmetics Industry:
H-LYS-ASP-OH is used as an active ingredient in skincare products for its moisturizing and skin-protecting properties. The dipeptide can help maintain the skin's natural moisture balance and support the skin's barrier function, leading to healthier and more resilient skin.
Used in Food Industry:
H-LYS-ASP-OH is used as a flavor enhancer and a nutritional supplement in various food products. Its ability to improve the taste and texture of food, along with its essential amino acid content, makes it a valuable ingredient in the food industry.
Used in Research and Development:
H-LYS-ASP-OH is used as a model compound in the study of peptide chemistry and biochemistry. It aids researchers in understanding the fundamental properties of peptides, such as their structure, function, and interactions with other biomolecules, which can lead to the discovery of new therapeutic agents and diagnostic tools.

InChI:InChI=1/C10H19N3O5/c11-4-2-1-3-6(12)9(16)13-7(10(17)18)5-8(14)15/h6-7H,1-5,11-12H2,(H,13,16)(H,14,15)(H,17,18)/p-2

Upstream product

• 56-87-1 L-lysine 
• 56-84-8 L-Aspartic acid 
• 657-27-2 L-Lysine hydrochloride 
• 405-39-0 N,N'-di-[(phenylmethoxy)carbonyl]-L-lysine 
• 122389-63-3 (S)-2-((S)-2,6-Bis-benzyloxycarbonylamino-hexanoylamino)-succinic acid 
• 121395-04-8 diethyl N²,N⁶-bis((benzyloxy)carbonyl)-L-lysyl-L-aspartate 

Relevant academic research and scientific papers

Modelling of prebiotic synthesis and selection of peptides under isothermal conditions and thermal cycling mode

The model peptide synthesis from mixtures of amino acids was carried out under the thermal cycling and isothermal modes. The compositions of the obtained mixtures of products and the primary amino acid sequence of the synthesized peptides were determined by Fourier transform ion cyclotron resonance mass spectrometry and tandem mass spectrometry in combination with high-performance liquid chromatography with the application of de novo sequencing of the synthesized products. The processes of abiogenous synthesis of peptides were shown to occur under relatively mild temperature conditions and give a substantially less number of peptides as compared with the possible statistical set. The evolution of the system takes place in the process of the synthesis in solid phase with the disappearance of a series of the most unstable peptides. The selection process with the formation of complementary peptides takes place in peptide synthesis under the thermal cyclic mode.

The Relationship between Taste and Primary Structure of "Delicious Peptide" (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) from Beef Soup

"Delicious peptide" was reported to be as delicious as beef soup.The peptide and its fragments were synthesized to study its taste active sites. "Delicious peptide" was found to produce a umami and a sour taste.By preparing several di- or tripeptides composed of basic or acidic amino acids, we found that the taste of "delicious peptide" was produced by an interaction between the basic and the acidic fragments in the peptide.