Disodium guanylate

Structural formula
General
Surname	Disodium guanylate
other names	Guanosine 5'-monophosphate disodium salt; E 627 ; DISODIUM GUANYLATE ( INCI ) ;
Molecular formula	C 10 H 12 N 5 Na 2 O 8 P
External identifiers / databases
EC number	226-914-1
ECHA InfoCard	100,024,468
PubChem	21712
ChemSpider	20407
Wikidata	Q905776
properties
Molar mass	407.18 g mol −1
Physical state	firmly
safety instructions
GHS labeling of hazardous substances	no GHS pictograms
	no GHS pictograms
H and P phrases	H: no H-phrases
	P: no P-phrases
	As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions .

Disodium guanylate is a chemical compound from the group of purine - nucleotides .

properties

Disodium guanylate is the sodium salt of guanosine monophosphate . The anion, like the anion of disodium inosinate, binds to the heterodimeric receptor consisting of T1R1 and T1R3 on the human tongue and enhances the effect of glutamate on the umami taste.

use

Disodium guanylate is used as a flavor enhancer with the E number E 627. It is mostly used in conjunction with glutamates due to its umami-enhancing effects, and often in conjunction with disodium inosinate. A 1: 1 mixture of disodium guanylate and disodium inosinate is known as disodium 5′-ribonucleotide (E 635). Disodium guanylate is found in all living things. In dried mushrooms and dried tomatoes occurs frequently before. For use in food, disodium guanylate is obtained from seaweed , yeast extract or marine animals . Since purine nucleotides are metabolized to uric acid , they should be avoided in gout .

Individual evidence

↑ Entry on E 627: Disodium guanylate in the European database for food additives, accessed on August 11, 2020.
↑ entry to DISODIUM guanylate in CosIng database of the European Commission, accessed on August 11, 2020th
↑ ^a ^b ^c ^d Data sheet Disodium guanylate, United States Pharmacopeia (USP) Reference Standard from Sigma-Aldrich , accessed on June 2, 2019 ( PDF ).
↑ G. Nelson, J. Chandrashekar, MA Hoon, L. Feng, G. Zhao, NJ Ryba, CS Zuker: An amino-acid taste receptor. In: Nature . Volume 416, number 6877, March 2002, pp. 199-202, doi : 10.1038 / nature726 , PMID 11894099 .
^ X. Li, L. Staszewski, H. Xu, K. Durick, M. Zoller, E. Adler: Human receptors for sweet and umami taste. In: Proceedings of the National Academy of Sciences . Volume 99, number 7, April 2002, pp. 4692-4696, doi : 10.1073 / pnas.072090199 , PMID 11917125 , PMC 123709 (free full text).
↑ E. Sainz, MM Cavenagh, ND Lopez-Jimenez, JC Gutierrez, JF Battey, JK Northup, SL Sullivan: The G-protein coupling properties of the human sweet and amino acid taste receptors. In: Developmental neurobiology. Volume 67, number 7, June 2007, pp. 948-959, doi : 10.1002 / dneu.20403 , PMID 17506496 .

[E-Nummer627-1] Entry on E 627: Disodium guanylate in the European database for food additives, accessed on August 11, 2020.

[CosIng-2] try to DISODIUM guanylate in CosIng database of the European Commission, accessed on August 11, 2020th

[Sigma-3] Data sheet Disodium guanylate, United States Pharmacopeia (USP) Reference Standard from Sigma-Aldrich , accessed on June 2, 2019 ( PDF ).

[Nelson_2-4] G. Nelson, J. Chandrashekar, MA Hoon, L. Feng, G. Zhao, NJ Ryba, CS Zuker: An amino-acid taste receptor. In: Nature . Volume 416, number 6877, March 2002, pp. 199-202, doi : 10.1038 / nature726 , PMID 11894099 .

[Li-5] X. Li, L. Staszewski, H. Xu, K. Durick, M. Zoller, E. Adler: Human receptors for sweet and umami taste. In: Proceedings of the National Academy of Sciences . Volume 99, number 7, April 2002, pp. 4692-4696, doi : 10.1073 / pnas.072090199 , PMID 11917125 , PMC 123709 (free full text).

[Sainz-6] E. Sainz, MM Cavenagh, ND Lopez-Jimenez, JC Gutierrez, JF Battey, JK Northup, SL Sullivan: The G-protein coupling properties of the human sweet and amino acid taste receptors. In: Developmental neurobiology. Volume 67, number 7, June 2007, pp. 948-959, doi : 10.1002 / dneu.20403 , PMID 17506496 .