Guanylic acid system

It is noteworthy that the infected system contains the 2-deoxy-D-ri-bose nucleotides of adenine, guanine, and uridine, in contrast to the nucleotide in the normal system. It has, however, been reported that even the normal Escherichia coli cells contain 2-deoxyadenylic acid, 2-deoxy-guanylic acid, and thymidylic acid. 

L-Glu and Asp are sour stimuli in dissociated state, but their sodium salts dissociate on solution and elicit the umami taste. Free L-glutamate is contained in natvu al foods, as shown in Table 2 and contributes to the savory taste of foods as its sodium salt. Ibotenlc and tricholomlc acids (lA and TA) discovered in mushrooms are the derivatives of oxyglutamic acid and are also umami substances (, 5). The umami taste intensity of lA or TA is A to 25 times that of MSG. As these compounds are not amino acids commonly found in an animal system, they have not been used as seasoners. The umami taste or TA-5 -ribonucleotide mixture is much more Intense only MSG, lA or TA. Among 5 -ribonucleotides, 5 -guanylate have synergistic effects in a mixture with This phenomenon is called the synergistic effect of... 

Pleasant is associated with the small fibre geniculate ganglion system and is evoked by lactones and similar carbon-oxygen compounds. Umani is a Japanese word used to describe the sensation elicited by the amino acid monosodium glutamate and the nucleotides sodium inosinate and sodium guanylate. The metallic sensation is produced by certain salts such as silver... 

The mechanism by which cheno (a di- -hydroxy-bile acid) induces diatrhea are probably related to the inhibition of water and electrolyte transport and to the activation of the adenylate cyclase cyclic AMP and guanylate cyclase cyclic GMP systems which would promote secretion of water and electrolytes. 

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