Sodium guanylate

SYNS DISODIUM GMP DISODIUM-5 -GMP DISODIUM GUANYLATE (FCC) DISODIUM-5 -GUANYLATE GMP DISODIUM SALT 5 -GMP DISODIUM SALT GMP SODIUM SALT SODIUM GMP SODIUM GUANOSINE-5 -MONOPHOSPHATE SODIUM GUANYLATE SODIUM-5 -GUANYL, TE... 

Sodium guanylate Sodium-5 -guanylate Empirical C10H12N5O8P 2Na Formula Na2CioHi2Ns08P 2HOH Properties Colorless to wh. cryst., char, taste sol. in cold water, very sol. in hot water si. sol. in alcohol insol. in ether m.w. 407.18... 

Sodium guanosine-5 -monophosphate Sodium guanylate Sodium-5 -guanylate. See Disodium guanylate... 

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. 

Umami" is the Japanese word used to describe the sensation elicited by compounds such as monosodium glutamate, sodium inosinate, sodium guanylate, and ibotenic acid (26-29). The umami sensation is sometimes translated as the sensation of "delicious-ness". The possibility of more than one umami sensation exists, since the monophosphate nucleotides stimulate far back in the oral... 

See guanosine phosphates guanylic acid sodium guanylate. 

CAS 4691-65-0. C10H11Na2N4O8P. A 5 -nucleotide derived from seaweed or dried fish. Sodium guanyl-ate is a by-product. 

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... 

Ignarro, L. J., Gruetter, C. A., Requirement of thiols for activation of coronary arterial guanylate cyclase by glycerol trinitrate and sodium nitrite Possible involvement of S-nitrosothiols. Biochim. Biophys. 

Atrial natriuretic factor (ANF), produced by cells in the atrium of the heart in response to distension, binds the ANF receptor in vascular smooth muscle and in the kidney. The ANF receptor spans the membrane and has guanylate cyclase activity associated wMi the cytoplasmic domain. It causes relaxation of vascular smooth muscle, resulting in vasodilation, and in the kidney it promotes sodium and water excretion. 

The reaction of aminoguanidine bicarbonate (84) with sodium nitrite in the presence of excess acetic acid produces 1,3-ditetrazolyltriazine (89), another nitrogen-rich heterocycle (C2H3N11 = 85 % N) which readily forms explosive metal salts. The reaction of aminoguanidine bicarbonate (84) with sodium nitrite in the presence of mineral acid yields guanyl azide (90), of which, the perchlorate and picrate salts are primary explosives. Guanyl azide (90) reacts with sodium hydroxide to form sodium azide, whereas reaction with weak base or acid forms 5-aminotetrazole. ... 

In the presence of mineral acids, sodium nitrite reacts in a different manner with aminoguanidine, and guanyl azide is formed. 

Let us now proceed to umami substances. Monosodium glutamate, di sodium inosinate and disodium guanylate exhibit umami. Umami is a Japanese term implying "deliciousness of meat, mushrooms, some vegetables and cheese, but is now acknowledged widely as the fifth taste [5], Umami substances exhibit a very interesting phenomenon, i.e., a synergistic effect. In the coexistence of MSG and IMP, we experience drastic increase in umami. 

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... 

Guanylate cyclase exhibits nearly complete dependence on Mn. The apparent for Mn is near 0.5 mM and the activity is barely detectable when Mg or Ca is substituted for Mn. The for GTP is between 0.1 and 0.4 mM. Sodium fluoride has no effect on guanylate cyclase activity [29]. 

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