Np mrd loader

Record Information
Version2.0
Created at2024-09-09 21:49:12 UTC
Updated at2024-09-09 21:49:13 UTC
NP-MRD IDNP0334048
Secondary Accession NumbersNone
Natural Product Identification
Common NameDisodium inosinate
DescriptionFlavour enhancer As it is a fairly expensive additive, it usually is not used independently of glutamic acid; if disodium inosinate is present in a list of ingredients but MSG does not appear to be, it is possible that glutamic acid is provided as part of another ingredient or is naturally occurring in another ingredient like tomatoes, Parmesan cheese or yeast extract. It is often added to foods in conjunction with disodium guanylate; the combination is known as disodium 5'-ribonucleotides.; Disodium inosinate (E631), chemical formula C10H11N2Na2O8P, is the disodium salt of inosinic acid. It is a food additive often found in instant noodles, potato chips, and a variety of other snacks. It is used as a flavor enhancer, in synergy with monosodium glutamate (also known as MSG; the sodium salt of glutamic acid) to provide the umami taste. It is mainly found in animals like pigs and fish.
Structure
Thumb
Synonyms
ValueSource
Disodium inosinic acidGenerator
Chemical FormulaC10H13N4O8P
Average Mass348.2080 Da
Monoisotopic Mass348.04710 Da
IUPAC Name{[3,4-dihydroxy-5-(6-hydroxy-9H-purin-9-yl)oxolan-2-yl]methoxy}phosphonic acid
Traditional Nameinosinic acid
CAS Registry NumberNot Available
SMILES
OC1C(COP(O)(O)=O)OC(C1O)N1C=NC2=C1N=CN=C2O
InChI Identifier
InChI=1/C10H13N4O8P/c15-6-4(1-21-23(18,19)20)22-10(7(6)16)14-3-13-5-8(14)11-2-12-9(5)17/h2-4,6-7,10,15-16H,1H2,(H,11,12,17)(H2,18,19,20)
InChI KeyGRSZFWQUAKGDAV-UHFFFAOYNA-N
Experimental Spectra
Not Available
Predicted Spectra
Not Available
Chemical Shift Submissions
Not Available
Species
Species of OriginNot Available
Chemical Taxonomy
DescriptionThis compound belongs to the class of organic compounds known as purine ribonucleoside monophosphates. These are nucleotides consisting of a purine base linked to a ribose to which one monophosphate group is attached.
KingdomOrganic compounds
Super ClassNucleosides, nucleotides, and analogues
ClassPurine nucleotides
Sub ClassPurine ribonucleotides
Direct ParentPurine ribonucleoside monophosphates
Alternative Parents
Substituents
  • Purine ribonucleoside monophosphate
  • Pentose phosphate
  • Pentose-5-phosphate
  • Glycosyl compound
  • N-glycosyl compound
  • 6-oxopurine
  • Hypoxanthine
  • Monosaccharide phosphate
  • Pentose monosaccharide
  • Imidazopyrimidine
  • Purine
  • Monoalkyl phosphate
  • Pyrimidone
  • Monosaccharide
  • N-substituted imidazole
  • Organic phosphoric acid derivative
  • Phosphoric acid ester
  • Alkyl phosphate
  • Pyrimidine
  • Tetrahydrofuran
  • Azole
  • Vinylogous amide
  • Heteroaromatic compound
  • Imidazole
  • Secondary alcohol
  • 1,2-diol
  • Organoheterocyclic compound
  • Azacycle
  • Oxacycle
  • Organooxygen compound
  • Hydrocarbon derivative
  • Organic oxide
  • Organopnictogen compound
  • Organic nitrogen compound
  • Alcohol
  • Organic oxygen compound
  • Organonitrogen compound
  • Aromatic heteropolycyclic compound
Molecular FrameworkAromatic heteropolycyclic compounds
External DescriptorsNot Available
Physical Properties
StateNot Available
Experimental Properties
PropertyValueReference
Melting PointNot AvailableNot Available
Boiling PointNot AvailableNot Available
Water SolubilityNot AvailableNot Available
LogPNot AvailableNot Available
Predicted Properties
PropertyValueSource
logP-2.1ChemAxon
pKa (Strongest Acidic)1.33ChemAxon
pKa (Strongest Basic)0.55ChemAxon
Physiological Charge-2ChemAxon
Hydrogen Acceptor Count10ChemAxon
Hydrogen Donor Count5ChemAxon
Polar Surface Area180.28 ŲChemAxon
Rotatable Bond Count4ChemAxon
Refractivity71.35 m³·mol⁻¹ChemAxon
Polarizability29.24 ųChemAxon
Number of Rings3ChemAxon
BioavailabilityYesChemAxon
Rule of FiveYesChemAxon
Ghose FilterNoChemAxon
Veber's RuleNoChemAxon
MDDR-like RuleNoChemAxon
HMDB IDNot Available
DrugBank IDNot Available
Phenol Explorer Compound IDNot Available
FoodDB IDNot Available
KNApSAcK IDNot Available
Chemspider IDNot Available
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkDisodium inosinate
METLIN IDNot Available
PubChem CompoundNot Available
PDB IDNot Available
ChEBI IDNot Available
Good Scents IDNot Available
References
General References
  1. Reis Rocha RA, Reis Rocha LC, Ribeiro MN, Lima Ribeiro AP, Alves da Rocha R, Souza Carneiro JD: Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste. J Food Sci. 2021 Mar;86(3):1022-1032. doi: 10.1111/1750-3841.15634. Epub 2021 Feb 21. [PubMed:33615480 ]
  2. Wang S, Lu D, Pang G: Construction of a Ginseng Root-Meristem Sensor and a Sensing Kinetics Study on the Main Nitrogen Nutrients. Sensors (Basel). 2021 Jan 20;21(3):681. doi: 10.3390/s21030681. [PubMed:33498310 ]
  3. Li J, Zhong F, Spence C, Xia Y: Synergistic effect of combining umami substances enhances perceived saltiness. Food Res Int. 2024 Aug;189:114516. doi: 10.1016/j.foodres.2024.114516. Epub 2024 May 10. [PubMed:38876587 ]
  4. Liu J, Cha YK, Choi Y, Lee SE, Wang G, Zhao S, Park TH, Liu Y, Hong S: Hydrogel-based Bioelectronic Tongue for the Evaluation of Umami Taste in Fermented Fish. ACS Sens. 2023 Jul 28;8(7):2750-2760. doi: 10.1021/acssensors.3c00646. Epub 2023 Jul 6. [PubMed:37409469 ]
  5. Lu D, Liu D, Liu Y, Wang X, Liu Y, Yuan S, Ren R, Pang G: Comparative Study on the Sensing Kinetics of Carbon and Nitrogen Nutrients in Cancer Tissues and Normal Tissues Based Electrochemical Biosensors. Molecules. 2023 Feb 2;28(3):1453. doi: 10.3390/molecules28031453. [PubMed:36771115 ]