[(2 R,3 S,4 R,5 R)-5-(2-Amino-6-oxo-3 H-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyl dihydrogen phosphate
E number E626
Molecular formula C
10H 14N 5O 8P
Molar mass 363.22 g/mol
Acidity (p K a) 0.7, 2.4, 6.1, 9.4
Except where noted otherwise, data are given for materials in their
standard state (at 25 °C (77 °F), 100 kPa)
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Guanosine monophosphate, also known as 5'-guanidylic acid or guanylic acid and abbreviated GMP, is a nucleotide that is used as a monomer in RNA. It is an ester of phosphoric acid with the nucleoside guanosine. GMP consists of the phosphate group, the pentose sugar ribose, and the nucleobase guanine; hence it is a ribonucleoside monophosphate. Guanosine monophosphate is commercially produced by microbial fermentation. [1 ]
Guanosine monophosphate in the form of 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. It is often used in synergy with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is often found in instant noodles, potato chips and snacks, savoury rice, tinned vegetables, cured meats, and packet soup.
As it 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.
As inhibitor of guanosine monophosphate synthesis in experimental models, the
glutamine analogue DON can be used. [2 ]
acyl substituent, it takes the form of the prefix guanylyl-.
See also [ edit ]
References [ edit ]
^ Ahluwalia GS et al. in Pharmac. Ther. (1990) 46: 243-271 Metabolism and action of amino acid analog anti-cancer agents ”,