Inosinic acid
- Inosine - 5'-monophosphate
- Inosinic
- Inosinate
Fixed
2.4
Template: Infobox chemical / molecular formula search available
Inosine monophosphate (IMP) is a nucleotide and the phosphate esters of the nucleoside inosine. IMP is a central intermediate of purine metabolism in all living things.
Properties
Colorless syrup with pleasant meaty taste ( umami ). The syrup goes into a glassy mass on drying over sulfuric acid.
Physiology
IMP is a central intermediate in the biosynthesis of purine nucleotides AMP and GMP, as well as fully interkonvertibel with both fabrics.
Biosynthesis
The biosynthesis occurs either de novo in 11 steps from α -D -ribose -5-phosphate - the last reaction step involves the formylation and cyclization of AICAR - or much more efficiently via the salvage pathway directly from hypoxanthine. Catalyzing enzymes are the AICAR-Formyltransferase/IMP-Cyclase or the hypoxanthine - guanine phosphoribosyltransferase.
Next arises IMP in the degradation of AMP deamination by using the AMP deaminase and by reduction of GMP by GMP reductase.
Metabolism
IMP is the starting material for the synthesis of AMP ( via adenylosuccinate ) and GMP (via xanthosine -5' -monophosphate ( XMP) ). It is mined in excess of nitrogen over inosine in four steps to uric acid and excreted in the urine.
Use
Inosine monophosphate is used as flavor enhancers (E 630, E 631, E 632 and E 633 ) used as well as the disodium, dipotassium and calcium salt. Despite the light taste of inosine monophosphate has a pronounced effect as a flavor enhancer. For joint use of inosine monophosphate with the glutamate taste-enhancing effect of glutamate is increased significantly due to synergistic effects. Inosine monophosphate is used as a flavor enhancer in the form of the sodium salt widely used in the food industry, eg in soups and sauces products and canned meat. Inosine monophosphate was detected in meat extract in 1847 by Justus von Liebig, who also mentioned the taste-enhancing effect of Inosinmonophosphats.