Guanylic acid

Author:Prof. Dr. med. Peter Altmeyer

Last updated on: 29.10.2020

Synonym(s)

GMP; Guanosine monophosphate

Requires free registration (medical professionals only)

Please login to access all articles, images, and functions.

Our content is available exclusively to medical professionals. If you have already registered, please login. If you haven't, you can register for free (medical professionals only).

Requires free registration (medical professionals only)

Please complete your registration to access all articles and images.

To gain access, you must complete your registration. You either haven't confirmed your e-mail address or we still need proof that you are a member of the medical profession.

Finish your registration now

DefinitionThis section has been translated automatically.

Guanylic acid (biochemically the terms guanosine monophosphate or GMP are used synonymously) is a 5'-monophosphate derivative of guanine, a purine derivative. Guanylic acid is a component of RNA and is found in all cells of living organisms. RNA is used to convert genetic information from deoxyribonucleic acid (DNA) into proteins. Guanylic acid is produced industrially using microorganisms.

Guanylic acid is formed during the degradation of purine compounds. The substance is approved in Europe as a food additive (E 626). The salts of guanylic acid are called guanylates. Disodium guanylate (E 627), dipotassium guanylate (E 628), calcium guanylate (E 629) are also authorised as food additives. Guanylic acid has a taste-enhancing effect in salty foods. In mixtures with glutamic acid (E 620) its taste effect is additionally enhanced.

Authors

Last updated on: 29.10.2020

Author: Prof. Dr. med. Peter Altmeyer