Conductance properties, neutral peptide

Some peptides enjoy the property of masking the bitter taste of foods. Ohyama et al. (24) conducted sensory analyses using synthetic peptides and found that neutralized peptides consisting of aspartic acid and glutamic acid had a taste similar to that of monosodium glutamate. They termed this umami taste or relish. ... 

In the reduced (neutral) form, both ferrocenoyl alamethicin derivatives are shown to form voltage-dependent channels in planar lipid bilayers at positive potentials, with conductance properties similar to unmodified alamethicin. When they were incorporated in the lipid bilayer, oxidation of the ferrocenoyl peptide ALM-CO-CpFe(Cp-COOH) results in a shorter lived channel whereas the oxidation of ALM-CO-Fc causes a time-dependent elimination of channel-openings, which can be restored by increasing the trans-bilayer potential. Pretreatment of the ferrocenoyl peptides with oxidizing agents alters their single-chaimel properties in a qualitatively similar manner. 

---