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CAS NUMBER: 85-32-5
EC NUMBER: 201-598-8
MOLECULAR FORMULA: C10H14N5O8P
MOLECULAR WEIGHT: 363.22
E626 (Guanylic acid) is a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell.
E626 (Guanylic acid) is thus part of all cells in all living organisms.
Commercially prepared from yeast extract or sardines.
E626 (Guanylic acid) is an ester of phosphoric acid with the nucleoside guanosine.
E626 (Guanylic acid) consists of the phosphate group, the pentose sugar ribose, and the nucleobase guanine; hence it is a ribonucleoside monophosphate.
E626 (Guanylic acid) is commercially produced by microbial fermentation.
E626 (Guanylic acid) synthesis starts with D-ribose 5′-phosphate, a product of the pentose phosphate pathway.
The synthesis proceeds by the gradual formation of the purine ring on carbon-1 of ribose, with CO2, glutamine, glycine, aspartate and one-carbon derivatives of tetrahydrofolate donating various elements towards the building of the ring.
As inhibitor of E626 (Guanylic acid) synthesis in experimental models, the glutamine analogue DON can be used.
E626 (Guanylic acid) can also exist as a cyclic structure known as cyclic GMP.
Within certain cells the enzyme guanylyl cyclase makes E626 (Guanylic acid) from GTP.
E626 (Guanylic acid) plays an important role in mediating hormonal signaling.
In the form of E626 (Guanylic acid)s salts, such as disodium guanylate (E627), dipotassium guanylate (E628) and calcium guanylate (E629), are food additives used as flavor enhancers to provide the umami taste.
E626 (Guanylic acid) is often used in synergy with disodium inosinate; the combination is known as disodium 5′-ribonucleotides.
E626 (Guanylic acid) is often found in instant noodles, potato chips and snacks, savoury rice, tinned vegetables, cured meats, and packet soup.
As E626 (Guanylic acid) is a fairly expensive additive, it is usually not used independently of glutamic acid or monosodium glutamate (MSG), which also contribute umami.
If inosinate and E626 (Guanylic acid)s are present in a list of ingredients but MSG does not appear to be, the glutamic acid is likely provided as part of another ingredient, such as a processed soy protein complex (hydrolyzed soy protein), autolyzed yeast, or soy sauce.
E626 (Guanylic acid) is a natural product.
E626 (Guanylic acid) is a purine ribonucleoside 5'-monophosphate having guanine as the nucleobase.
E626 (Guanylic acid) has a role as a metabolite, a biomarker, an Escherichia coli metabolite and a mouse metabolite.
E626 (Guanylic acid) is a guanosine 5'-phosphate and a purine ribonucleoside 5'-monophosphate.
E626 (Guanylic acid) is a conjugate acid of a guanosine 5'-monophosphate(2-).
E626 (Guanylic acid) containing one phosphate group esterified to the sugar moiety and found widely in nature.
E626 (Guanylic acid) disodium salt (5'-GMP disodium salt) is composed of guanine, ribose, and phosphate moieties and it is a nucleotide monomer in messenger RNA.
E626 (Guanylic acid) derivatives are involved in intracellular signal transduction and have been identified in repetitive genomic sequences in telomeres, in ribosomal DNA, immunoglobulin heavy‐chain switch regions, and in the control regions of proto-oncogenes.
E626 (Guanylic acid) and its salts, such as disodium guanylate (E627), dipotassium guanylate (E628) and calcium guanylate (E629), are food additives used as flavor enhancers to provide the umami taste.
E626 (Guanylic acid) is often used in synergy with disodium inosinate; the combination is known as disodium 5'-ribonucleotides.
E626 (Guanylic acid) is often found in instant noodles, potato chips and snacks, savoury rice, tinned vegetables, cured meats, and packet soup.
As E626 (Guanylic acid) is a fairly expensive additive, it is usually not used independently of glutamic acid or monosodium glutamate (MSG), which also contribute umami.
If inosinate and guanylate salts are present in a list of ingredients but MSG does not appear to be, the glutamic acid is likely provided as part of another ingredient, such as a processed soy protein complex (hydrolyzed soy protein), autolyzed yeast, or soy sauce.
E626 (Guanylic acid) is approved to use as food additive in EU.
E626 (Guanylic acid) is a nucleotide that is used as a monomer in RNA.
E626 (Guanylic acid) is an ester of phosphoric acid with the nucleoside guanosine.
E626 (Guanylic acid) consists of the phosphate group, the pentose sugar ribose, and the nucleobase guanine formed during protein synthesis.
E626 (Guanylic acid) is used in processed cheese, fat spreads, fat-based desserts, processed fruit, dried vegetables, canned or bottled vegetables, cooked or fried vegetables, breakfast cereals, pre-cooked pastas, batters, bakery wares, processed meat and poultry, semi-preserved fish and fish products, egg-based desserts, seasonings and condiments, soups and broths.
E626 (Guanylic acid) enhances the umami-taste of glutamic acid.
It is analyzed the content of E626 (Guanylic acid) in tomato fruits of 11 cultivars before and after cooking.
The contents were significantly higher in heated rather than non-heated fruit among all cultivars.
To investigate the effect of heating on E626 (Guanylic acid) accumulation, we analyzed the content of E626 (Guanylic acid) and its degradation product, guanosine, in tomato fruits heated at temperatures between 25°C and 100°C.
Based on the content of the two compounds, we speculate that the difference in quantity between the production and degradation of E626 (Guanylic acid) was the highest at 50-60°C, and that the maximum accumulation of E626 (Guanylic acid) occurred at 50-60°C.
Biochemical research, flavor potentiator (disodium salt).
E626 (Guanylic acid) is a useful reagent for the chemo- and site-specific reductive amination of N2-guanine oligonucleotides.
The monophosphoric ester of E626 (Guanylic acid), i.e., the nucleotide containing guanine, d-ribose, and phosphoric acid.
E626 (Guanylic acid) may be esterified to either the 2, 3, or 5 carbon of ribose, yielding guanosine-2′-phosphate, guanosine-3′-phosphate, and guanosine-.
USES:
-emollients
-humectants
-skin conditioning
FUNCTIONS:
Flavour enhancer.
E626 (Guanylic acid) and guanylates do not have the specific umami taste but strongly enhance many other flavours, thereby reducing the amounts of salt needed in a product.
PROPERTIES:
-Appearance: white crystalline powder (est)
-Assay: 97.00 to 100.00
-Boiling Point: 890.17 °C
-Flash Point: 918.00 °F
-logP (o/w): -2.000
SPECIFICATIONS:
-Appearance: White to Almost white powder to crystal
-Lambda max.: 255.0 to 259.0 nm(0.1mol/L HCl)
-Molar extinction coefficient: min. 10,500(0.1mol/L HCl, 255.0 to 259.0 nm)
-abs-ratio(a/b): 0.90 to 0.94(E250/E260)
-abs-ratio(2a/2b): 0.67 to 0.71(E280/E260)
STORAGE:
4°C, sealed storage, away from moisture.
SYNONYM:
guanosine monophosphate
85-32-5
guanosine-5'-monophosphate
E626 (Guanylic acid)
Guanosine 5'-monophosphate
5'-Gmp
Guanosine 5'-phosphate
Guanidine monophosphate
guanylate
CHEBI:17345
guanosine-phosphate
guanosine-monophosphate
AI3-28539
UNII-16597955EP
GMP
Guanosine 5' Monophosphate
Guanosine 5'-phosphoric acid
CHEMBL283807
Guanosine 5'-(dihydrogen phosphate)
Hyaluronic acid, dimethylsilylene ester
[(2R,3S,4R,5R)-5-(2-amino-6-oxo-1H-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyl dihydrogen phosphate
16597955EP
E 626
((2R,3S,4R,5R)-5-(2-Amino-6-oxo-1H-purin-9(6H)-yl)-3,4-dihydroxytetrahydrofuran-2-yl)methyl dihydrogen phosphate
