Disodium inosinate

Structural formula
General
Surname	Disodium inosinate
other names	5′-IMP-Na 2 ; 5'-inosinic acid disodium salt; Inosine 5'-monophosphate disodium salt; E 631 ; DISODIUM INOSINATE ( INCI ) ;
Molecular formula	C 10 H 11 N 4 O 8 PNa 2
External identifiers / databases
EC number	225-146-4
ECHA InfoCard	100.022.860
PubChem	20819
Wikidata	Q905782
properties
Molar mass	392.17 g mol −1
Physical state	solid (hydrate)
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 is a chemical compound from the group of purine - nucleotides .

properties

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

use

Disodium inosinate is used as a flavor enhancer with the E number E 631. It is mostly used in conjunction with glutamates due to its umami-enhancing effects, and often in conjunction with disodium guanylate. A 1: 1 mixture of disodium guanylate and disodium inosinate is known as disodium 5′-ribonucleotide (E 635). Disodium inosinate is found in all living things. It occurs more frequently in meat and marine animals . Disodium guanylate is obtained from meat, seafood or tapioca flour for use in food . Since purine nucleotides are metabolized to uric acid , they should be avoided in gout .

Individual evidence

↑ Entry on E 631: Disodium inosinate in the European database for food additives, accessed on August 11, 2020.
↑ entry to DISODIUM inosinates in CosIng database of the European Commission, accessed on August 11, 2020th
↑ ^a ^b ^c ^d Data sheet Disodium Inosinate (Hydrate) from Sigma-Aldrich , accessed on May 30, 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-Nummer631-1] Entry on E 631: Disodium inosinate in the European database for food additives, accessed on August 11, 2020.

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

[Sigma-3] Data sheet Disodium Inosinate (Hydrate) from Sigma-Aldrich , accessed on May 30, 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 .