Flavor enhancer, additives nucleotides

Inosine monophosphate and GMP are synthesized in the human body and play diverse roles in cellular metabolism [3]. Dietary nucleotides are energetically useful to fulfill the liver s need for nucleotides [4], although people with high levels of uric acid (UA) in their blood and urine must avoid foods with these compounds, because degradation of purine nucleotides leads to the formation of UA [3]. In addition, these flavor enhancers are added by food manufacturers to improve the taste of food. Therefore, monitoring these compounds in foods or food seasonings is very important in food-quality or foodprocessing control. 

The nucleosides GMP, IMP and XMP are known to enhance food flavor. They display a synergistic action with soditim glutamate (Demain, 1968). Nucleotide derivatives are recommended for the treatment of thromboses. Inosine (under the name Riboxin) is a pharmaceutical agent used in the treatment of various heart and liver diseases in Russia. Ribosides and adenine support high levels of ATP in erythrocytes. Deoxyribonucleotides are used in chemical syntheses of some antitumor and antiviral preparations (Sidermene et al., 1985). In addition, 2-deoxyribonucleotides (-sides) serve as substrates for enzymatic and chemical syntheses of specific oligodeoxyribonucleotides, which at present are widely used as biosensors (Efremenko et al, 1990). 

The organoleptic properties of food are one of the characteristics that define food quality and govern food selection. Between the food additives that are added to increase its taste and palatability, free L-glutamic acid, as its sodium salt monosodium glutamate (MSG), imparts an intrinsic taste of its own, termed umami, the fifth taste. Umamt means delicious in Japanese, and it is attributed to the sensory properties of MSG and some nucleotides, such as sodium 5 -inosinate (IMP) and sodium 5 -guanyl-ate (GMP). MSG enhances the flavor of certain foods such as meat, poultry, seafood, and vegetables. 

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