INOSINIC ACID

Inosinic acid is the drug target for anticancer, antiviral, antimicrobial and immunosuppressive therapeutics.
Inosinic acid is the major branch-point in the formation of all purine nucleotides.
In the food industry, inosinic acid and its salts such as disodium inosinate are used as flavor enhancers.

CAS Number: 131-99-7 
EC Number: 205-045-1
MDL Number: MFCD00066754
E number: E630 (flavour enhancer)
Chemical formula: C10H13N4O8P
Molar mass: 348.208 g·mol−1

SYNONYMS:
Inosinic acid, IMP, inosine 5'-monophosphate, inosine monophosphate, 5'-inosinic acid, inosine-5'-monophosphate, 5'-IMP, inosine-5'-phosphate, 5'-inosine monophosphate, 5'-ribonucleotide of inosine, ribonucleotide inosine monophosphate, inosine nucleotide, Inosinic acid, IMP, inosine 5'-monophosphate, inosine monophosphate, 5'-inosinic acid, inosine-5'-monophosphate, 5'-IMP, inosine-5'-phosphate, 5'-inosine monophosphate, 5'-ribonucleotide of inosine, ribonucleotide inosine monophosphate, inosine nucleotide, inosine-5'-ribonucleotide, 5'-inosine-5'-phosphoric acid, inosine-5'-monophosphoric acid, inosine 5'-phosphate, inosine-5'-phosphoric acid, 5'-inosine phosphate, 5'-IMP disodium salt, inosine 5'-phosphoric acid sodium salt, inosine 5'-phosphate disodium salt hydrate, inosine-5'-monophosphate disodium salt, inosine monophosphoric acid, 5'-inosine monophosphoric acid

Inosinic acid is important in metabolism.
Inosinic acid is the ribonucleotide of hypoxanthine and the first nucleotide formed during the synthesis of purine nucleotides.
Inosinic acid has a role as a human metabolite, an Escherichia coli metabolite and a mouse metabolite.

Inosinic acid can also be formed by the deamination of adenosine monophosphate by AMP deaminase.
Inosinic acid is a purine ribonucleoside 5′-monophosphate and an inosine phosphate.
Inosinic acid is a conjugate acid of an IMP(2-).

Inosinic acid can be hydrolysed to inosine.
Important derivatives of inosinic acid include the purine nucleotides found in nucleic acids and adenosine triphosphate, which is used to store chemical energy in muscle and other tissues.

Inosinic acid is a purine nucleotide which has hypoxanthine as the base and one phosphate group esterified to the sugar moiety.
Inosinic acid is generated via adenosine triphosphate degradation in two metabolic pathways in which adenosine monophosphate (AMP) is generated and then degraded to either IMP or adenosine (AdR).

Inosinic acid or inosine monophosphate (IMP) is a nucleotide (that is, a nucleoside monophosphate).
Inosinic acid is a purine ribonucleoside 5′-monophosphate having hypoxanthine as the nucleobase.
Widely used as a flavor enhancer, Inosinic acid is typically obtained from chicken byproducts or other meat industry waste.

It inhibits phosphoribosyl pyrophosphate conversion in purine nucleotide synthesis, conversion of inosinic acid to xanthylic acid by purine nucleoside phosphorylase, and incorporation of nucleotide triphosphates into DNA.
Inosinic acid is generated through adenosine triphosphate (ATP) degradation after an organism dies.

Inosinic acid, also known as inosine monophosphate, is a vital acid in metabolism and it is usually found in different muscles.
Inosinic acid is a colorless and odorless compound that comes in both crystal and powder form.

Inosinic acid, also known as primary nucleotide, is formed during the synthesis of purine and can be transformed into salts, such as disodium inosinate, dipotassium inosinate and calcium inosinate.

Inosinic acid can be produced by deamination of adenosine monophosphate (AMP) but is commercially manufactured by fermentation of bacteria or yeast as well as fish, meat, and shellfish.
The inosinic acid market is segmented into derived salts, application, end user, and region.

By type, the market is divided into disodium inosinate, dipotassium inosinate, and dicalcium inosinate.
By application, the market is fragmented into flavor enhancer, meat, cough syrups, sauce, supplements, and others.
By end user, the market is differentiated into food & beverages, confectionary, pharmaceuticals, and others.

Inosinic acid is used as flavor enhancer in the cough syrup to suppress the original flavor.
Inosinic acid belongs to the class of organic compounds known as purine ribonucleoside monophosphates.
These are nucleotides consisting of a purine base linked to a ribose to which one monophosphate group is attached.

Inosinic acid, also known as 5'-inosinate or 5'-IMP, belongs to the class of organic compounds known as purine ribonucleoside monophosphates.
These are nucleotides consisting of a purine base linked to a ribose to which one monophosphate group is attached.
Inosinic acid is an extremely weak basic (essentially neutral) compound (based on its pKa).

Inosinic acid exists in all living species, ranging from bacteria to humans.
Inosinic acid is an endogenous metabolite.
Inosinic acid is a purine nucleotide which has hypoxanthine as the base and one phosphate group esterified to the sugar moiety.

Inosinic acid is a nucleotide present in muscle and other tissues.
Inosinic acid is formed by the deamination of AMP and when hydrolysed produces inosine.
Inosinic acid is the ribonucleotide of hypoxanthine and is the first compound formed during the synthesis of purine.

Inosinic acid is used as a substrate to study the distribution, specificity and kinetics of inosine-5′-monophosphate dehydrogenase (IMPDH).
Inosinic acid, also known as inosine monophosphate (IMP), is a nucleotide that plays a crucial role in cellular metabolism and energy transfer.
Inosinic acid (IMP) is a purine nucleotide which has hypoxanthine as the base and one phosphate group esterified to the sugar moiety.

Inosinic acid is a nucleotide present in muscle and other tissues.
It is formed by the deamination of AMP and when hydrolysed produces inosine.
Inosinic acid is the ribonucleotide of hypoxanthine and is the first compound formed during the synthesis of purine.

Inosinic acid, also known as inosine monophosphate, IMP, 5'-inosinate or 5'-IMP, belongs to the class of organic compounds known as purine ribonucleoside monophosphates.
These are nucleotides consisting of a purine base linked to a ribose to which one monophosphate group is attached.

Inosinic acid is also classified as a nucleotide (a nucleoside monophosphate).
Inosinic acid exists in all living species, ranging from bacteria to plants to humans.
In the food industry, Inosinic acid is known as E number reference E630.

Inosinic acid is a purine ribonucleoside 5'-monophosphate having hypoxanthine as the nucleobase.
Inosinic acid has a role as a human metabolite, an Escherichia coli metabolite and a mouse metabolite.
Inosinic acid is a purine ribonucleoside 5'-monophosphate and an inosine phosphate.

Inosinic acid is a conjugate acid of an IMP(2-).
Inosinic acid is a purine nucleotide which has hypoxanthine as the base and one phosphate group esterified to the sugar moiety.
Inosinic acid is a metabolite found in or produced by Escherichia coli.

Inosinic acid has been reported in Drosophila melanogaster, Arabidopsis thaliana, and other organisms with data available.
Inosinic Acid is a purine ribonucleotide with hypoxanthine as the base and one phosphate group attached to the sugar moiety.
In vivo, inosinic acid is involved in purine metabolism and acts as an intermediate in the synthesis of adenine and guanine, which are precursors for the second messenger signaling molecules adenosine monophosphate (AMP) and guanosine monophosphate (GMP), respectively.

Inosinic acid is a metabolite found in or produced by Saccharomyces cerevisiae.
Inosinic acid, a compound important in metabolism.
Inosinic acid is the ribonucleotide of hypoxanthine and is the first compound formed during the synthesis of purine in organisms.

From inosinic acid are derived such important compounds as the purine nucleotides found in nucleic acids and the energy-rich purine nucleotide adenosine triphosphate, in which chemical energy is stored in cells.
Inosinic acid or inosine monophosphate (IMP) is a nucleotide (that is, a nucleoside monophosphate).

Widely used as a flavor enhancer, Inosinic acid is typically obtained from chicken byproducts or other meat industry waste.
Inosinic acid is important in metabolism.
Inosinic acid is the ribonucleotide of hypoxanthine and the first nucleotide formed during the synthesis of purine nucleotides.

Inosinic acid can also be formed by the deamination of adenosine monophosphate by AMP deaminase.
Inosinic acid can be hydrolysed to inosine.

The enzyme deoxyribonucleoside triphosphate pyrophosphohydrolase, encoded by YJR069C in Saccharomyces cerevisiae and containing (d)ITPase and (d)XTPase activities, hydrolyzes inosine triphosphate (ITP) releasing pyrophosphate and IMP.
Important derivatives of inosinic acid include the purine nucleotides found in nucleic acids and adenosine triphosphate, which is used to store chemical energy in muscle and other tissues.

USES and APPLICATIONS of INOSINIC ACID:
Inosinic acid is the major branch-point in the formation of all purine nucleotides.
In the food industry, inosinic acid and its salts such as disodium inosinate are used as flavor enhancers.
In one branch, Inosinic acid is irreversibly converted into AMP in two enzymatic steps.

Outside of the human body, Inosinic acid has been detected, but not quantified in, several different foods, such as hickory nuts, turnips, pepper (spice), mountain yams, and muskmelons.
Inosinic acid can be converted into various salts including disodium inosinate (E631), dipotassium inosinate (E632), and calcium inosinate (E633).

These three compounds are used as flavor enhancers for the basic taste umami with a comparatively high effectiveness.
In humans, inosinic acid is involved in the metabolic disorder called the gout or kelley-seegmiller syndrome pathway.
They are mostly used in soups, sauces, and seasonings for the intensification and balance of the flavor of meat.

The expression and activity of Inosinic acid can be affected by diseases and physiological process.
Inosinic acid is the drug target for anticancer, antiviral, antimicrobial and immunosuppressive therapeutics.
Inosinic acid is the major branch-point in the formation of all purine nucleotides.

In the food industry, inosinic acid and its salts such as disodium inosinate are used as flavor enhancers.
In one branch, Inosinic acid is irreversibly converted into AMP in two enzymatic steps.
Outside of the human body, Inosinic acid has been detected, but not quantified in, several different foods, such as hickory nuts, turnips, pepper (spice), mountain yams, and muskmelons.

Surge in utilization of inosinic acid as a flavor enhancer in the food & beverage segments is anticipated to fuel the growth of the global inosinic acid market.
Further, usage of inosinic acid as sweetener in the confectionary goods is expected to boost the segment growth during the forecast period.

Moreover, increase in penetration of inosinic acid in pharmaceutical drugs and antineoplastic agents is anticipated to fuel the market growth.
However, high consumption of inosinic acid can lead to deposition of uric acid in blood and urine causing health issues such as kidney damage and bladder stones.

Nonetheless, rise in prominence in research and development (R&D) coupled with new product developments are anticipated to provide new opportunities over the upcoming period.
Inosinic acid is intended for research and analytical applications.

Inosinic acid is used as umami tastant, or as the dietary supplement to improve the yield and meat quality of pigs.
Inosinic acid is a key intermediate in the synthesis of purine nucleotides and is involved in various biochemical pathways, including the synthesis of RNA and DNA.

Inosinic acid is characterized by its molecular formula, which includes a ribose sugar, a phosphate group, and a purine base (hypoxanthine).
Inosinic acid is soluble in water and exhibits a slightly acidic nature due to the presence of the phosphate group.
Inosinic acid is often found in muscle tissue and is associated with the umami flavor in food, making it an important compound in the food industry, particularly in flavor enhancers.

Additionally, Inosinic acid has potential applications in biochemistry and medicine, as it can influence cellular signaling and energy metabolism.
Inosinic acid's CAS number, 131-99-7, is used for identification in chemical databases and regulatory frameworks.

Inosine 5′-monophosphate (IMP) is used as a substrate to study the distribution, specificity and kinetics of inosine-5′-monophosphate dehydrogenase (IMPDH).
Inosinic acid is widely used as a flavor enhancer.

Inosinic acid can be converted into various salts including disodium inosinate (E631), dipotassium inosinate (E632), and calcium inosinate (E633).
These three inosinate compounds are used as flavor enhancers for the basic taste umami.

These inosinate salts are mostly used in soups, sauces, and seasonings for the intensification and balance of the flavor of meat.
Inosinic acid is typically obtained from chicken byproducts or other meat industry waste.
Inosinic acid or IMP is important in metabolism.

Inosinic acid is the ribonucleotide of hypoxanthine and the first nucleotide formed during the synthesis of purine nucleotides.
Inosinic acid can also be formed by the deamination of adenosine monophosphate by AMP deaminase.
GMP is formed by the inosinate oxidation to xanthylate (XMP).
Within humans, inosinic acid participates in a number of enzymatic reactions.

In particular, inosinic acid can be converted into phosphoribosyl formamidocarboxamide; which is catalyzed by the bifunctional purine biosynthesis protein.
In addition, inosinic acid can be converted into xanthylic acid; which is catalyzed by the enzyme inosine-5'-monophosphate dehydrogenase 1.

Inosinic acid and its salt forms are used as flavor enhancers in industrial food production.
In the food industry, inosinic acid and its salts such as disodium inosinate are used as flavor enhancers.
Inosinic acid is known as E number reference E630.

Inosinic acid can be converted into various salts including disodium inosinate (E631), dipotassium inosinate (E632), and calcium inosinate (E633).
These three compounds are used as flavor enhancers for the basic taste umami or savoriness with a comparatively high effectiveness.
They are mostly used in soups, sauces, and seasonings for the intensification and balance of the flavor of meat.

ALTERNATIVE PARENTS OF INOSINIC ACID:
*Pentose phosphates 
*Glycosylamines 
*6-oxopurines 
*Hypoxanthines 
*Monosaccharide phosphates 
*Pyrimidones 
*Monoalkyl phosphates 
*N-substituted imidazoles 
*Heteroaromatic compounds 
*Tetrahydrofurans 
*Vinylogous amides 
*1,2-diols 
*Lactams 
*Secondary alcohols 
*Oxacyclic compounds 
*Azacyclic compounds 
*Organic oxides 
*Organopnictogen compounds 
*Hydrocarbon derivatives 
*Organonitrogen compounds 

SUBSTITUENTS OF INOSINIC ACID:
*Purine ribonucleoside monophosphate
*Pentose phosphate
*Pentose-5-phosphate
*Glycosyl compound
*N-glycosyl compound
*6-oxopurine
*Hypoxanthine
*Monosaccharide phosphate
*Pentose monosaccharide
*Imidazopyrimidine
*Purine
*Pyrimidone
*Monoalkyl phosphate
*Alkyl phosphate
*Pyrimidine
*Phosphoric acid ester
*Organic phosphoric acid derivative
*N-substituted imidazole
*Monosaccharide
*Tetrahydrofuran
*Vinylogous amide
*Azole
*Imidazole
*Heteroaromatic compound
*Secondary alcohol
*1,2-diol
*Lactam
*Organoheterocyclic compound
*Azacycle
*Oxacycle
*Alcohol
*Organic oxide
*Organopnictogen compound
*Organic oxygen compound
*Organic nitrogen compound
*Organooxygen compound
*Organonitrogen compound
*Hydrocarbon derivative
*Aromatic heteropolycyclic compound

INOSINATE SYNTHESIS OF INOSINIC ACID:
Purine metabolism § Biosynthesis
The inosinate synthesis is complex, beginning with a 5-phosphoribosyl-1-pyrophosphate (PRPP).
Enzymes taking part in IMP synthesis constitute a multienzyme complex in the cell.

Evidence demonstrates that there are multifunctional enzymes, and some of them catalyze non-sequential steps in the pathway.
Within a few steps inosinate becomes AMP or GMP.
Both compounds are RNA nucleotides.

AMP differs from inosinate by the replacement of IMP's carbon-6 carbonyl with an amino group.
The interconversion of AMP and IMP occurs as part of the purine nucleotide cycle.
GMP is formed by the inosinate oxidation to xanthylate (XMP), and afterwards adds an amino group on carbon 2.

Hydrogen acceptor on inosinate oxidation is NAD+.
Finally, carbon 2 gains the amino group by spending an ATP molecule (which becomes AMP+2Pi).

While AMP synthesis requires GTP, GMP synthesis uses ATP.
That difference offers an important regulation possibility.

REGULATION OF PURINE NUCLEOTIDE BIOSYNTHESIS OF INOSINIC ACID:
Inosinate and many other molecules inhibit the synthesis of 5-phosphoribosylamine from 5-phosphoribosyl-1-pyrophosphate (PRPP), disabling the enzyme that catalyzes the reaction: glutamine-5-phosphoribosyl-1-pyrophosphate-amidotransferase.

In other words, when levels of inosinate are high, glutamine-5-phosphoribosyl-1-pyrophosphate-amidotransferase is inhibited, and, as a consequence, inosinate levels decrease.
Also, as a result, adenylate and guanylate are not produced, which means that RNA synthesis cannot be completed because of the lack of these two important RNA nucleotides.

PHYSICAL and CHEMICAL PROPERTIES of INOSINIC ACID:
CAS Number: 131-99-7
EC Number: Not available
IUPAC Name: {[(2R,3S,4R,5R)-3,4-dihydroxy-5-(6-oxo-6,9-dihydro-1H-purin-9-yl)oxolan-2-yl]methoxy}phosphonic acid
Traditional Name: inosine-5'-monophosphate
Chemical Formula: C10H13N4O8P
Molecular Weight: 348.21 g/mol
Exact Mass: 348.04710038 Da
Monoisotopic Mass: 348.04710038 Da
XLogP3: -3
Hydrogen Bond Donor Count: 5

Hydrogen Bond Acceptor Count: 10
Rotatable Bond Count: 4
Topological Polar Surface Area: 176 Ų
Heavy Atom Count: 23
Formal Charge: 0
Complexity: 555
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 4
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0

Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes
SMILES: O[C@@H]1C@@HOC@HN1C=NC2=C1N=CNC2=O
InChI: InChI=1S/C10H13N4O8P/c15-6-4(1-21-23(18,19)20)22-10(7(6)16)14-3-13-5-8(14)11-2-12-9(5)17/h2-4,6-7,10,15-16H,1H2,(H,11,12,17)(H2,18,19,20)/t4-,6-,7-,10-/m1/s1
InChI Key: GRSZFWQUAKGDAV-KQYNXXCUSA-N
Appearance: White crystalline powder (estimated)
Assay: 97.00 to 100.00%

Boiling Point: 851.37 °C at 760 mm Hg (estimated)
Flash Point: 876 °F TCC (468.7 °C) (estimated)
LogP (o/w): -3.707 (estimated)
Solubility: Water 5921 mg/L @ 25 °C (estimated), slightly soluble in alcohol
Physical State: Solid
Color: No data available
Odor: No data available
Melting Point: No data available
Boiling Point Range: No data available
Flash Point: Not applicable

Autoignition Temperature: No data available
Decomposition Temperature: No data available
pH: No data available
Viscosity: No data available
Water Solubility: No data available
Partition Coefficient: No data available
Vapor Pressure: No data available
Density: No data available
Explosive Properties: Not classified as explosive
Oxidizing Properties: None
Other Safety Information: No data available

FIRST AID MEASURES of INOSINIC ACID:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation: 
Fresh air.
*In case of skin contact: 
Take off immediately all contaminated clothing. 
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact: 
Rinse out with plenty of water. 
Call in ophthalmologist. 
Remove contact lenses.
*If swallowed:
After swallowing: 
Immediately make victim drink water (two glasses at most). 
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of INOSINIC ACID:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains. 
Collect, bind, and pump off spills. 
Observe possible material restrictions. 
Take up dry. 
Dispose of properly. 
Clean up affected area.

FIRE FIGHTING MEASURES of INOSINIC ACID:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2) 
Foam 
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of INOSINIC ACID:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection. 
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A 
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of INOSINIC ACID:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed. 
Dry.

STABILITY and REACTIVITY of INOSINIC ACID:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available