inosinic acid

[in″o-sin´ik]

a mononucleotide constituent of muscle, made up of hypoxanthine, ribose, and phosphoric acid.

in·o·sin·ic ac·id

(in'ō-sin'ik as'id),

A mononucleotide found in muscle and other tissues; a key intermediate in purine biosynthesis; also produced in relatively high levels in muscle.

Synonym(s): inosine 5'-monophosphate

Farlex Partner Medical Dictionary © Farlex 2012

inosinic acid

(ĭn′ə-sĭn′ĭk, ī′nə-)

A nucleotide found in muscle and other tissues that is formed by the deamination of AMP and on hydrolysis yields inosine.

in·o·sin·ic ac·id

(in'ō-sin'ik as'id)

A mononucleotide found in muscle and other tissues; a key intermediate in purine biosynthesis; also produced in relatively high levels in muscle.
Synonym(s): inosine 5'-monophosphate.

Medical Dictionary for the Health Professions and Nursing © Farlex 2012

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References in periodicals archive

Improved determination method for inosinic acid in animal muscles using high-performance liquid chromatography (HPLC).

Probiotic (Bacillus coagulans) cells in the diet benefit the white shrimp Litopenaeus vannamei

The effects of HPP and vacuum aging on the content of water-soluble ATP breakdown compounds (inosinic acid, inosine and hypoxanthine) in beef are shown in Figure 3.

Lipid oxidation and the loss of inosinic acid after pressure treatments and during aging are attributed to the generation of n-aldehydes, Strecker aldehydes and pyrazines.

The present study reveals that HPP intensifies the aroma of cooked vacuum-aged beef and reduces bacterial growth and the degradation rate of inosinic acid during aging.

Effects of high-pressure processing on taste-related ATP breakdown compounds and aroma volatiles in grass-fed beef during vacuum aging

Peaks were identified using the retention time of known standards, IMP (or inosinic acid), inosine and hypoxanthine (Sigma-Aldrich Corp., LLC., St.

The following water-soluble taste precursors were analyzed in this study: inosinic acid, inosine and hypoxanthine.

Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

Estimation of inosinic acid in chicken muscle and its formation and degradation during post-mortem aging.

Effects of line, sex, and their interaction on chemical composition of chicken breast muscles Line Item (1) SD02 SD03 SD01 x SD02 SD01 x SD03 SEM p CF (%) 6.43 6.52 6.58 6.76 0.42 0.257 IMP (g/mg) 1.81 1.62 1.72 1.68 0.07 0.458 CP (%) 84.2 83.3 83.9 83.5 0.42 0.549 DM (%) 27.8 28.5 27.6 28.0 0.38 0.207 Water (%) 72.3 71.5 72.4 72.0 0.38 0.207 Sex Interaction (2) Item (1) Male Female SEM p p CF (%) 6.41 6.73 0.31 0.251 0.101 IMP (g/mg) 1.63 1.78 0.05 0.581 0.314 CP (%) 83.6 83.9 0.31 0.349 0.562 DM (%) 27.8 28.1 0.23 0.189 0.155 Water (%) 72.2 71.9 0.23 0.189 0.155 (1) CF = Crude fat, IMP = Inosinic acid, CP = Crude protein, DM = Dry mater.

Effect of hybridization on carcass traits and meat quality of Erlang mountainous chickens