inosinic acid


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Related to inosinic acid: Inosine monophosphate

inosinic acid

 [in″o-sin´ik]
a mononucleotide constituent of muscle, made up of hypoxanthine, ribose, and phosphoric acid.
Miller-Keane Encyclopedia and Dictionary of Medicine, Nursing, and Allied Health, Seventh Edition. © 2003 by Saunders, an imprint of Elsevier, Inc. All rights reserved.

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.
Farlex Partner Medical Dictionary © Farlex 2012

inosinic acid

(ĭn′ə-sĭn′ĭk, ī′nə-)
n.
A nucleotide found in muscle and other tissues that is formed by the deamination of AMP and on hydrolysis yields inosine.
The American Heritage® Medical Dictionary Copyright © 2007, 2004 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved.

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

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