guanosine hydrate
9-[(4S,2R,3R,5R)-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]-2-aminohydropurin-6-one
Identification
| Name | guanosine hydrate |
| IUPAC | 2-amino-9-[(2R,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]-3H-purin-6-one |
| CAS Number | 118-00-3 |
| EINECS | 204-227-8 |
| FDA UNII | 12133JR80S |
| Molecular Formula | C10 H13 N5 O5 |
| Molecular Weight | 283.24461000 |
| MDL Number | MFCD00010182 |
| Nikkaji Number | J10.076E |
| Beilstein | 625911 |
| XlogP3 | -2.70 (est) |
Regulatory
Physical Properties
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Melting Point | 239.00 °C. @ 760.00 mm Hg |
| Flash Point | 32.00 °F. TCC ( 0.00 °C. ) (est) |
| logP (o/w) | -2.331 (est) |
| Soluble in | water, 3.153e+004 mg/L @ 25 °C (est) |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | opacifying agents |
No sensory data available
Safety Information
| Preferred SDS | View |
| Oral/Parenteral Toxicity | intraperitoneal-mouse LD50 500 mg/kg |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements', 'U.S. Army Armament Research & Development Command, Chemical Systems Laboratory, NIOSH Exchange Chemicals. Vol. NX#03206']
Safety in Use
| Category | opacifying agents |
| Recommendation for guanosine hydrate usage levels up to | not for fragrance use. |
| Recommendation for guanosine hydrate flavor usage levels up to | not for flavor use. |
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Potential Uses
Natural Occurrence
Synonyms
2-
amino-9-[(2R,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]-3H-purin-6-one
2-
amino-9-[(2R,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)tetrahydro-2-furanyl]-1,9-dihydro-6H-purin-6-one
2-
amino-inosine
2-
aminoinosine
9-[(4S,2R,3R,5R)-3,4-
dihydroxy-5-(hydroxymethyl)oxolan-2-yl]-2-aminohydropurin-6-one
9-((2R,3R,4S,5R)-3,4-
dihydroxy-5-(hydroxymethyl)tetrahydrofuran-2-yl)-2-imino-2,3-dihydro-1H-purin-6(9H)-one
9-((2R,3R,4S,5R)-3,4-
dihydroxy-5-hydroxymethyl-tetrahydro-furan-2-yl)-2-imino-1,2,3,9-tetrahydro-purin-6-one
guanine riboside
inosine, 2-amino-
nucleoside Q
vernine
PubMed:
Wild-type and feedback-resistant phosphoribosyl pyrophosphate synthetases from Bacillus amyloliquefaciens: purification, characterization, and application to increase purine nucleoside production.
PubMed:
Glutamate: from discovery as a food flavor to role as a basic taste (umami).
PubMed:
Umami and the foods of classical antiquity.
PubMed:
Sensory and receptor responses to umami: an overview of pioneering work.
PubMed:
New developments in umami (enhancing) molecules.
PubMed:
Sources of umami taste in Cheddar and Swiss cheeses.
PubMed:
Umami compounds are a determinant of the flavor of potato (Solanum tuberosum L.).
PubMed:
LC-MS study to reduce ion suppression and to identify N-lactoylguanosine 5'-monophosphate in bonito: a new umami molecule?
PubMed:
Precursors of chicken flavor. I. Determination of some flavor precursors in chicken muscle.
PubMed:
Responses to di-sodium guanosine 5'-monophosphate and monosodium L-glutamate in taste receptor cells of rat fungiform papillae.
PubMed:
Utilization of brewer's yeast cells for the production of food-grade yeast extract. Part 1: Effects of different enzymatic treatments on solid and protein recovery and flavor characteristics.
PubMed:
Phosphorylation of guanosine using guanosine-inosine kinase from Exiguobacterium acetylicum coupled with ATP regeneration.
PubMed:
Simultaneous determination of flavor enhancers inosine 5'-monophosphate and guanosine 5'-monophosphate in food preparations by derivative spectrophotometry.
PubMed:
Parabrachial gustatory neural responses to monosodium glutamate ingested by awake rats.
PubMed:
Synergistic effects of 5'-nucleotides on rat taste responses to various amino acids.
PubMed:
Liquid chromatographic determination of flavor enhancers and chloride in food.
PubMed:
Flavor potentiators.