Direkt zum Inhalt
Merck

I2879

Sigma-Aldrich

Inosine 5′-monophosphate from Saccharomyces cerevisiae

≥98%

Synonym(e):

I-5′-P, IMP, Inosinic Acid

Anmeldenzur Ansicht organisationsspezifischer und vertraglich vereinbarter Preise


About This Item

Empirische Formel (Hill-System):
C10H13N4O8P
CAS-Nummer:
Molekulargewicht:
348.21
EG-Nummer:
MDL-Nummer:
UNSPSC-Code:
41106305
PubChem Substanz-ID:
NACRES:
NA.51

Qualitätsniveau

Assay

≥98%

Form

powder

Löslichkeit

water: 100 mg/mL, clear to slightly hazy, colorless to almost colorless

Lagertemp.

−20°C

SMILES String

CC1(OCP(O)(O)=O)[C@@](O)(C)[C@@](C)(O)[C@@](N(C=N2)C3=C2C(NC=N3)=O)(C)O1

InChI

1S/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)

InChIKey

GRSZFWQUAKGDAV-UHFFFAOYSA-N

Anwendung

Inosine 5′-monophosphate (IMP) has been used as an umami tastant along with MSG to study their cortical responses and interactions in the human brain. It may be used as a substrate to study the distribution, specificity, and kinetics of inosine-5′-monophosphate dehydrogenase (IMPDH).

Biochem./physiol. Wirkung

Inosine 5′-monophosphate is a purine nucleotide with a flavor-enhancing property. It acts as a precursor for the synthesis of both guanosine monophosphate (GMP) and adenosine monophosphate (AMP).

Lagerklassenschlüssel

11 - Combustible Solids

WGK

WGK 2

Flammpunkt (°F)

Not applicable

Flammpunkt (°C)

Not applicable

Persönliche Schutzausrüstung

Eyeshields, Gloves, type N95 (US)


Hier finden Sie alle aktuellen Versionen:

Analysenzertifikate (COA)

Lot/Batch Number

Die passende Version wird nicht angezeigt?

Wenn Sie eine bestimmte Version benötigen, können Sie anhand der Lot- oder Chargennummer nach einem spezifischen Zertifikat suchen.

Besitzen Sie dieses Produkt bereits?

In der Dokumentenbibliothek finden Sie die Dokumentation zu den Produkten, die Sie kürzlich erworben haben.

Die Dokumentenbibliothek aufrufen

Xiang Xu et al.
Asian-Australasian journal of animal sciences, 30(10), 1464-1470 (2017-04-21)
This study investigated the effect of fermented biogas residue (FBR) of wheat on the performance, serum biochemical parameters, and meat quality in pigs. We selected 128 pigs (the mean initial body weight was 40.24±3.08 kg) and randomly allocated them to
Yasuka Toda et al.
The Journal of biological chemistry, 288(52), 36863-36877 (2013-11-12)
Umami taste perception in mammals is mediated by a heteromeric complex of two G-protein-coupled receptors, T1R1 and T1R3. T1R1/T1R3 exhibits species-dependent differences in ligand specificity; human T1R1/T1R3 specifically responds to L-Glu, whereas mouse T1R1/T1R3 responds more strongly to other L-amino
Vivek Vinod et al.
Biochimica et biophysica acta. General subjects, 1865(1), 129758-129758 (2020-10-09)
Bacterial surface proteins act as potential adhesins or invasins. The GroEL is a signal peptide-free surface expressed protein that aids adhesion in Escherichia coli by binding to LOX-1 receptor of the host cells. Mycobacterium tuberculosis (Mtb) expresses GroEL2 protein, having
Yuichi Yasutake et al.
Journal of gastroenterology and hepatology, 32(11), 1839-1845 (2017-03-16)
Uric acid is excreted from blood into the intestinal lumen, yet the roles of uric acid in intestinal diseases remain to be elucidated. The study aimed to determine whether uric acid could reduce end points associated with nonsteroidal anti-inflammatory drug
Christine M Ordija et al.
American journal of physiology. Lung cellular and molecular physiology, 312(6), L1018-L1028 (2017-04-08)
Lung injury can release intracellular actin into the alveolar milieu and is also associated with increased susceptibility to secondary infections. We investigated the effect of free (extracellular) actin on lung macrophage host defense functions. Western blot analysis demonstrated free actin

Unser Team von Wissenschaftlern verfügt über Erfahrung in allen Forschungsbereichen einschließlich Life Science, Materialwissenschaften, chemischer Synthese, Chromatographie, Analytik und vielen mehr..

Setzen Sie sich mit dem technischen Dienst in Verbindung.