Disodium guanylate

Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate (GMP). Disodium guanylate is a food additive with the E number E627.^[2] It is commonly used in conjunction with glutamic acid.

Disodium guanylate

Names
IUPAC name Disodium 5′-guanylate
Systematic IUPAC name Disodium [(2R,3S,4R,5R)-5-(2-amino-4-oxo-2,3-dihydro-9H-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyl phosphate
Other names Sodium 5'-guanylate
Identifiers
CAS Number	5550-12-9 Y[1]
3D model (JSmol)	Interactive image
ChEBI	CHEBI:132932 N
ChemSpider	20407 N
ECHA InfoCard	100.024.468
E number	E627 (flavour enhancer)
PubChem CID	21712
UNII	B768T44Q8V N
CompTox Dashboard (EPA)	DTXSID9044245
SMILES C1=NC2=C(N1C3C(C(C(O3)COP(=O)([O-])[O-])O)O)NC(=NC2=O)N.[Na+].[Na+]
Properties
Chemical formula	C10H12N5Na2O8P
Molar mass	407.186 g·mol−1
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). N verify (what is YN ?) Infobox references

As it is a fairly expensive additive, it is usually not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides.

Disodium guanylate is produced by fermentation.^[3][4] It is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.

See also

• Acceptable daily intake
• Glutamate flavoring
• Kikunae Ikeda
• Umami
• Ajinomoto
• Tien Chu Ve-Tsin
• Glutamic acid
• Disodium glutamate
• Monopotassium glutamate
• Disodium inosinate
• Inosinic acid
• Guanosine monophosphate
• Adenosine monophosphate
• Hypoxanthine-guanine phosphoribosyltransferase
• Ribonucleoside