Disodium 5'-inosinate
(Synonyms: 肌苷酸二钠; IMP disodium salt; Disodium inosinate) 目录号 : GC38313
Disodium 5'-inosinate 可从通过糖的细菌发酵获得，是一种食品添加剂。
Cas No.:4691-65-0
Sample solution is provided at 25 µL, 10mM.
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Quality Control & SDS
- View current batch:
- Purity: >99.00%
- COA (Certificate Of Analysis)
- SDS (Safety Data Sheet)
- Datasheet
Disodium 5'-inosinate, obtained from bacterial fermentation of sugars, is as a food additive and often found in a variety of other snacks.
| Cas No. | 4691-65-0 | SDF | |
| 别名 | 肌苷酸二钠; IMP disodium salt; Disodium inosinate | ||
| Canonical SMILES | O=P(OC[C@@H]1[C@H]([C@H]([C@H](N2C=NC3=C(N=CN=C32)O)O1)O)O)(O[Na])O[Na] | ||
| 分子式 | C10H11N4Na2O8P | 分子量 | 392.17 |
| 溶解度 | Soluble in DMSO | 储存条件 | Store at -20°C |
| General tips | 请根据产品在不同溶剂中的溶解度选择合适的溶剂配制储备液；一旦配成溶液，请分装保存，避免反复冻融造成的产品失效。 储备液的保存方式和期限：-80°C 储存时，请在 6 个月内使用，-20°C 储存时，请在 1 个月内使用。 为了提高溶解度，请将管子加热至37℃，然后在超声波浴中震荡一段时间。 |
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| Shipping Condition | 评估样品解决方案：配备蓝冰进行发货。所有其他可用尺寸：配备RT，或根据请求配备蓝冰。 | ||
| 制备储备液 | |||
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1 mg | 5 mg | 10 mg |
| 1 mM | 2.5499 mL | 12.7496 mL | 25.4991 mL |
| 5 mM | 0.51 mL | 2.5499 mL | 5.0998 mL |
| 10 mM | 0.255 mL | 1.275 mL | 2.5499 mL |
| 第一步：请输入基本实验信息（考虑到实验过程中的损耗，建议多配一只动物的药量） | ||||||||||
| 给药剂量 | mg/kg |  |
动物平均体重 | g | |
每只动物给药体积 | ul | |
动物数量 | 只 |
| 第二步：请输入动物体内配方组成（配方适用于不溶于水的药物；不同批次药物配方比例不同，请联系GLPBIO为您提供正确的澄清溶液配方） | ||||||||||
| % DMSO % % Tween 80 % saline | ||||||||||
| 计算重置 | ||||||||||
计算结果:
工作液浓度： mg/ml；
DMSO母液配制方法： mg 药物溶于 μL DMSO溶液（母液浓度 mg/mL，
体内配方配制方法：取 μL DMSO母液，加入 μL PEG300，混匀澄清后加入μL Tween 80，混匀澄清后加入 μL saline，混匀澄清。
1. 首先保证母液是澄清的；
2.
一定要按照顺序依次将溶剂加入，进行下一步操作之前必须保证上一步操作得到的是澄清的溶液，可采用涡旋、超声或水浴加热等物理方法助溶。
3. 以上所有助溶剂都可在 GlpBio 网站选购。
Safety and efficacy of a feed additive consisting of Disodium 5'-inosinate (IMP) produced by Corynebacterium stationis KCCM 80235 for all animal species (CJ Europe GmbH)
EFSA J 2022 Mar 7;20(3):e07153.PMID:35281652DOI:10.2903/j.efsa.2022.7153.
Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of Disodium 5'-inosinate (IMP) produced by fermentation using Corynebacterium stationis KCCM 80235 as a sensory additive (flavouring compound) in feed and water for drinking for all animal species. The production strain is genetically modified, and it is resistant to streptomycin. No viable cells were detected in the final product. However, uncertainties remained on the genetic basis of the streptomycin resistance and on the possible presence of recombinant DNA from the production strain in the final product. Therefore, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) could not conclude on the safety of the additive for the target species, consumers, users and the environment. Moreover, the FEEDAP Panel reiterated its previous concerns on the safety of the use of IMP in water for drinking due to hygienic reasons. The Panel concluded that the additive is efficacious to contribute to the flavour of feed and water for drinking.
Long-term feeding study on disodium 5-ribonucleotide in dogs
Toxicology 1975;3(3):341-7.PMID:1124541DOI:10.1016/0300-483x(75)90035-9.
Groups of 4 male and 4 female Beagle dogs were fed for 2 years on diets containing 0 (control), 0.1, 1.0 and 2.0%, respectively, of disodium 5'-ribonucleotide (a 50 : 50 mixture of Disodium 5'-inosinate and disodium 5'-guanylate). The mean daily intakes of the 3 test groups ranged during the experiment from 0.04-0.03, 0.48-0.26 and 0.93-0.51 g/kg, respectively. No effects attributable to treatment were found in mortality, food consumption, water consumption, bodyweight gain, ophthalmoscopy, clinical signs, haematology, serum chemistry (other than allantoin levels), organ weights, macroscopic pathology or histology, Small differences were observed between mean values in treatment and control dogs for serum allantoin but there was no indication of any persistent significant difference throughout the 2-year study. In a 6-week preliminary test, dietary levels of up to 10% disodium 5'-ribonucleotide were without detectable adverse effect upon beagle dogs of either sex.
Nontoxic and Naturally Occurring Active Compounds as Potential Inhibitors of Biological Targets in Liriomyza trifolii
Int J Mol Sci 2022 Oct 24;23(21):12791.PMID:36361586DOI:10.3390/ijms232112791.
In recent years, novel strategies to control insects have been based on protease inhibitors (PIs). In this regard, molecular docking and molecular dynamics simulations have been extensively used to investigate insect gut proteases and the interactions of PIs for the development of resistance against insects. We, herein, report an in silico study of (Disodium 5'-inosinate and petunidin 3-glucoside), (calcium 5'-guanylate and chlorogenic acid), chlorogenic acid alone, (kaempferol-3,7-di-O-glucoside with hyperoside and delphinidin 3-glucoside), and (myricetin 3'-glucoside and hyperoside) as potential inhibitors of acetylcholinesterase receptors, actin, α-tubulin, arginine kinase, and histone receptor III subtypes, respectively. The study demonstrated that the inhibitors are capable of forming stable complexes with the corresponding proteins while also showing great potential for inhibitory activity in the proposed protein-inhibitor combinations.
Introductory remarks on umami taste
Ann N Y Acad Sci 1998 Nov 30;855:393-7.PMID:9929631DOI:10.1111/j.1749-6632.1998.tb10597.x.
Psychophysical and electrophysiological studies indicated that the umami substances have no enhancing activity on other primary tastes. Experiments using amiloride clearly show that the umami component of canine chorda tympani nerve response to umami substances is independent of the salt component. Single fiber analysis of the responses of the mouse glossopharyngeal nerve and the monkey primary taste cortex neuron show that the responses to umami substances are independent of other primary tastes. A large synergism between monosodium glutamate (MSG) and Disodium 5'-inosinate (IMP) or disodium 5'-guanylate (GMP) is observed in dogs and is explained in terms of allosteric effect. The order of intensity of umami taste induced by a mixture of 0.5 mM GMP and 1.5 mM of various agonists for the glutamate receptors was glutamate > ibotenate > DL(+)-2-amino-4-phosphonobutyric acid (DL-AP4)-(+)-1- aminocyclopentane-trans-1,3-dicarboxylic acid (trans-ACPD). Kainate, N-methyl-D-aspartate (NMDA) and (RS)--amino-3-hydroxy-5-methyl-4-isoxazolepropionic acid (AMPA), which are agonists for ionotropic receptors, have no umami taste. It was concluded that the umami receptor is not identical to any of known glutamate receptors, and there seems to be a unique receptor for umami.
Responses to umami substances in taste bud cells innervated by the chorda tympani and glossopharyngeal nerves
J Nutr 2000 Apr;130(4S Suppl):950S-3S.PMID:10736359DOI:10.1093/jn/130.4.950S.
The chorda tympani (CT) and glossopharyngeal (GL) nerves of several mammalian species respond differently to umami substances (US) such as monosodium glutamate (MSG), Disodium 5'-inosinate (IMP) and disodium 5'-guanylate (GMP). In mice and rhesus monkeys, responses to US are greater in the GL than the CT nerve, with the GL nerve containing larger numbers of MSG-sensitive fibers. Gurmarin, a sweet response inhibitor, suppresses the mouse CT responses to the mixture of MSG and IMP to approximately 65% of control levels but not to the metabotropic and ionotropic glutamate agonists 2-amino-4-phophonobutyrate and N-methyl-D-aspartate. Gurmarin does not inhibit any taste responses in the GL. In mice, CT responses to MSG may be masked by their greater sensitivity to sodium ions. Calcium imaging studies demonstrate that some mouse taste cells isolated from the fungiform papilla innervated by the CT respond selectively (as indicated by a rise in intracellular Ca(2+) concentrations) to MSG and/or IMP or GMP. These MSG responses are not suppressed notably by reducing the Ca(2+) concentration of the stimulus solution, suggesting that the observed Ca(2+) release is from intracellular stores. Measurements of second messengers in the mouse fungiform papilla have revealed consistently that MSG elicits increases in both inositol 1,4,5-trisphosphate and adenosine 3', 5'-cyclic monophosphate levels. Together, these results suggest that US may stimulate two different transduction mechanisms in the fungiform papilla. They also suggest that gurmarin-insensitive components of receptors for US, including metabotropic and ionotropic glutamate receptors, may be commonly involved in transduction for umami taste in taste cells on both anterior and posterior parts of the tongue.