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Merck

I4625

Inosine 5′-monophosphate disodium salt hydrate

from yeast, Grade III, ≥98% (HPLC)

Synonym(s):

5′-IMP-Na2, 5′-Inosinic acid disodium salt hydrate, I-5′-P, IMP, Inosinic Acid

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About This Item

Empirical Formula (Hill Notation):
C10H11N4O8PNa2 · xH2O
CAS Number:
352195-40-5
Molecular Weight:
392.17 (anhydrous basis)
MDL number:
MFCD00150372
UNSPSC Code:
41106305
PubChem Substance ID:
24896058
NACRES:
NA.51

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biological source

yeast

Quality Level

200

type

Grade III

Assay

≥98% (HPLC)

form

powder

solubility

water: 50 mg/mL, clear, colorless

storage temp.

2-8°C

SMILES string

[Na+].[Na+].O[C@H]1[C@@H](O)[C@@H](O[C@@H]1COP([O-])([O-])=O)n2cnc3C(=O)NC=Nc23

InChI

1S/C10H13N4O8P.2Na.H2O/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);;;1H2/q;2*+1;/p-2/t4-,6-,7-,10-;;;/m1.../s1

InChI key

KQCIGEIXDXQSGM-MSQVLRTGSA-L

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1 of 4

This Item
57510I2879G8377
Inosine 5′-monophosphate disodium salt hydrate from yeast, Grade III, ≥98% (HPLC)

Sigma-Aldrich

I4625

Inosine 5′-monophosphate disodium salt hydrate

Inosine 5′-monophosphate disodium salt hydrate ≥99.0% (HPLC)

Sigma-Aldrich

57510

Inosine 5′-monophosphate disodium salt hydrate

Inosine 5′-monophosphate from Saccharomyces cerevisiae ≥98%

Sigma-Aldrich

I2879

Inosine 5′-monophosphate from Saccharomyces cerevisiae

Guanosine 5′-monophosphate disodium salt hydrate from yeast, ≥99%

Sigma-Aldrich

G8377

Guanosine 5′-monophosphate disodium salt hydrate

biological source

yeast

biological source

-

biological source

-

biological source

yeast

Quality Level

200

Quality Level

100

Quality Level

200

Quality Level

200

assay

≥98% (HPLC)

assay

≥99.0% (HPLC)

assay

≥98%

assay

≥99%

form

powder

form

powder or crystals

form

powder

form

powder

storage temp.

2-8°C

storage temp.

-

storage temp.

−20°C

storage temp.

room temp

solubility

water: 50 mg/mL, clear, colorless

solubility

-

solubility

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

solubility

H2O: soluble 50 mg/mL, clear, colorless to faintly yellow

Application

Inosine 5′-monophosphate (IMP) is used as a substrate to study the distribution, specificity and kinetics of inosine-5′-monophosphate dehydrogenase (IMPDH).
Inosine 5′-monophosphate disodium salt hydrate has been used:
  • as a 5′-ribonucleotide tastant compound in taste-detection threshold tests in chicks[1]
  • for standard curve generation in high-performance liquid chromatography (HPLC) to quantify IMP from prawn tail tissue samples[2]
  • as a component of McCoy′s 5A complete medium for Plasmodium vivax culture[3]

Biochem/physiol Actions

Inosine 5′-monophosphate (IMP) is a dietary nucleotide[4] that is synthesized from adenosine monophosphate (AMP) in eukaryotes.[5] It is a food additive[5] and is essential for intestinal health and immunity.[4]
Inosine monophosphate, or inosinic acid, is the ribonucleotide of hypoxanthine and the first nucleotide formed during purine synthesis.

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
BCCM7625
BCCM1011
BCCL2520
BCCH0944
BCCJ4624

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G Q Zhang et al.
Poultry science, 87(7), 1364-1369 (2008-06-26)
An experiment was conducted to evaluate the effects of dietary inosinic acid (inosine 5'-monophosphate, IMP) on carcass characteristics, meat quality, and deposition of IMP in Arbor Acres broilers. A total of two hundred forty 1-d-old male Arbor Acres broilers were
Shubo Li et al.
Food chemistry, 216, 275-281 (2016-09-07)
5'-adenylic acid deaminase (AMP deaminase), an important enzyme for the food industry, can catalyze the irreversible hydrolysis of adenosine monophosphate (AMP) to inosine monophosphate (IMP) and ammonia. In this study, a new strain was screened that efficiently produces 3191.6U/g of
Effect of salt treatments on survival and consumer acceptability of freshwater prawn, Macrobranchium rosenbergii
Ciaramella MA, et al.
Aquaculture (Amsterdam, Netherlands), 428 (428)
Shira L Cheled-Shoval et al.
Poultry science, 96(7), 2206-2218 (2017-03-25)
The sense of taste has a key role in nutrient sensing and food intake in animals. A standardized and simple method for determination of tastant-detection thresholds is required for chemosensory research in poultry. We established a 24-h, 2-alternative, forced-choice solution-consumption
Bjarne G Hansen et al.
BMC microbiology, 11, 202-202 (2011-09-20)
Many secondary metabolites produced by filamentous fungi have potent biological activities, to which the producer organism must be resistant. An example of pharmaceutical interest is mycophenolic acid (MPA), an immunosuppressant molecule produced by several Penicillium species. The target of MPA
View All Related Papers

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