☰

Olfactory Receptor family 52 subfamily K member 2.

Sequence:

        10         20         30         40         50         60         70         80         90        100 
MSASNITLTH PTAFLLVGIP GLEHLHIWIS IPFCLAYTLA LLGNCTLLLI IQADAALHEP MYLFLAMLAA IDLVLSSSAL PKMLAIFWFR DREINFFACL 

       110        120        130        140        150        160        170        180        190        200 
AQMFFLHSFS IMESAVLLAM AFDRYVAICK PLHYTKVLTG SLITKIGMAA VARAVTLMTP LPFLLRCFHY CRGPVIAHCY CEHMAVVRLA CGDTSFNNIY 

       210        220        230        240        250        260        270        280        290        300 
GIAVAMFIVV LDLLLVILSY IFILQAVLLL ASQEARYKAF GTCVSHIGAI LAFYTTVVIS SVMHRVARHA APHVHILLAN FYLLFPPMVN PIIYGVKTKQ 

       310        320 
IRESILGVFP RKDM

Transmembrane Helices:

  TMR1     TMR2     TMR3     TMR4     TMR5     TMR6     TMR7   

H E L G   I A L   A F F N       L   F S T D       M   V H P A  
 I H L   M K P L   A L C   F P L P   I N N   V S S I   L I H   
I S I W   A S S   F F M Q   T M L   A I G Y   V V T   F N A L  
 C F P   S L V L   S H L   T V A R   M A V   T Y F A   L L Y   
T Y A L   D I A   M I S F   A V A   V V I F   L I A   M P P F  
 L A L   A L M A   A S E   A M G I   L D L   G I H S   P N V   
C N G L   L F L   A L L V   K T I   I V L L   V C T   G Y I I  
 L L T   Y M P E   F A M   L S G T   Y S L   G F A K       V   
Q I I L           V Y R D           L I F I   Y R A            
                   C I A             V A Q   E Q S A           
                        K               L L                    
    

    UniProt | I-TASSER | AlphaFold | HORDE | GeneCards
Odorant EC50 Adjusted Top Antagonist? Aroma Notes
delta-decalactone - 4.5833 1  coconut, creamy, dairy, fatty, fresh, fruity, lactonic, milky, oily, peach, sweet
butyric acid - 2.9167 1  acetic, buttery, cheesy, fruity, sharp
diacetyl - 0 1  buttery, caramellic, creamy, pungent, sweet

1.) Geithe, C.; Andersen, G.; Malki, A.; Krautwurst, D. A butter aroma recombinate activates human class-I odorant receptors. J. Agric. Food Chem. 2015, 63, 9410–9420.