L-histidinium inosine-5'-phosphate

• 分子结构分类: 有机化合物 - 核苷、核苷酸和类似物 - 嘌呤核苷酸
• 英文名称: L-histidinium inosine-5'-phosphate
• 英文别名: P-rIno.H-His-OH；(2S)-2-amino-3-(1H-imidazol-5-yl)propanoic acid;[(2R,3S,4R,5R)-3,4-dihydroxy-5-(6-oxo-1H-purin-9-yl)oxolan-2-yl]methyl dihydrogen phosphate
• 化学式: C₆H₉N₃O₂*C₁₀H₁₃N₄O₈P
• 分子量: 503.365
• InChiKey: BNWBZSCNMLOFRK-WYJMQDDESA-N

计算性质

• 辛醇/水分配系数(LogP)：
  -2.79
• 重原子数：
  34
• 可旋转键数：
  7
• 环数：
  4.0
• sp3杂化的碳原子比例：
  0.44
• 拓扑面积：
  268
• 氢给体数：
  8
• 氢受体数：
  14

反应信息

• 作为产物：
  描述：

  L-组氨酸盐酸盐 、 disodium 5'-inosinate 以 甲醇 、 水 为溶剂， 反应 0.25h， 生成 L-histidinium inosine-5'-phosphate
  参考文献：
  名称：

  Nucleotide–amino acid interactions in theL-His–IMP·MeOH·H₂O complex

  摘要：

  In the crystal structure of the methanol-solvated monohydrated complex of L-histidine (His) with inosine 5'-monophosphate (IMP), namely L-histidinium inosine-5'-phosphate methanol solvate monohydrate, C6H10N3O2+center dot-C10H12N4O8P-center dot CH3OH center dot H2O, most of the interactions between IMP anions (anti/C3'-endo/gauche-gauche conformers) are realized between the riboses and hypoxanthine bases in a trans sugar-edge/sugar-edge geometry, and between the phosphate groups. The base Watson-Crick edge is involved in additional methanol-mediated IMP center dot center dot center dot MeOH center dot center dot center dot IMP contacts. Specific and nonspecific nucleotide-amino acid (IMP center dot center dot center dot His) interactions engage the Hoogsteen edges of the base and phosphate group, respectively. Additional stabilization of His center dot center dot center dot IMP contacts is provided by pi-pi stacking between the imidazolium ring of His and the hypoxanthine base of IMP. The results may indicate the possible recognition mechanism between His and IMP.

  DOI：

  10.1107/s0108270110014381

文献信息

• SEASONING COMPOSITIONS, FOODS AND DRINKS WITH THE USE THEREOF AND PROCESS FOR PRODUCING THE SAME
  申请人：Ajinomoto Co., Inc.

  公开号：EP1277413A1

  公开（公告）日：2003-01-22

  Provided is a seasoning composition comprising, in a weight ratio, 0.01 to 0.5 of sugar alcohol(s), 0.05 to 1.0 of glutamic acid, 0.001 to 0.2 of potassium and 0.0005 to 0.2 of inosinic acid. The composition can also contain, preferably in the weight ratio as described above correspondingly, 0.01 to 1.5 of an acetate ion. It is preferable that the composition contains, in the weight ratio as described above correspondingly, 0.0001 to 0.1 of sulfur-containing amino acid(s) and/or sulfur-containing peptide(s) in terms of a sulfur molecule (sulfur ingredient). The incorporation of this seasoning composition or the ingredients thereof can suppress an unpleasant acidic taste or acidic smell present or generated in foods and drinks according to an ordinary method and can provide foods and drinks, especially pre-cooked daily-foods, excellent in a preservation property and having a favorable taste (including flavor). The incorporation of the sulfur-containing amino acid(s) and/or the sulfur-containing peptide(s) can more increase the taste-improving effect on the acidic smell in particular.

  本发明提供了一种调味料组合物，按重量比包含 0.01 至 0.5 的糖醇、0.05 至 1.0 的谷氨酸、0.001 至 0.2 的钾和 0.0005 至 0.2 的肌苷酸。组合物中还可以含有 0.01 至 1.5 的乙酸根离子（最好按上述重量比）。按上述重量比，组合物中最好含有 0.0001 至 0.1 的含硫氨基酸和/或含硫肽（以硫分子计）（硫成分）。按照普通方法，加入这种调味料组合物或其成分可以抑制食品和饮料中存在或产生的难闻的酸味或酸性气味，并能提供防腐性能优良、口感（包括风味）良好的食品和饮料，特别是预烹制的日常食品。含硫氨基酸和/或含硫肽的加入尤其能增加对酸味的改善效果。
• Seasoning compositions, foods and drinks with the use thereof and processes for producing the same
  申请人：AJINOMOTO CO., INC.

  公开号：US20030198723A1

  公开（公告）日：2003-10-23

  The present invention relates to a seasoning composition that suppresses unpleasant acidic tastes or acidic smells present in or generated by foods and drinks, especially foods, and a process for producing the same.

  本发明涉及一种可抑制食品和饮料（尤其是食品）中存在或产生的难闻酸味或酸味的调味组合物，以及生产这种组合物的工艺。
• US6858244B2
  申请人：——

  公开号：US6858244B2

  公开（公告）日：2005-02-22
• Nucleotide–amino acid interactions in the<scp>L</scp>-His–IMP·MeOH·H₂O complex
  作者：Katarzyna Ślepokura、Rafał Petrus

  DOI：10.1107/s0108270110014381

  日期：2010.6.15

  In the crystal structure of the methanol-solvated monohydrated complex of L-histidine (His) with inosine 5'-monophosphate (IMP), namely L-histidinium inosine-5'-phosphate methanol solvate monohydrate, C6H10N3O2+center dot-C10H12N4O8P-center dot CH3OH center dot H2O, most of the interactions between IMP anions (anti/C3'-endo/gauche-gauche conformers) are realized between the riboses and hypoxanthine bases in a trans sugar-edge/sugar-edge geometry, and between the phosphate groups. The base Watson-Crick edge is involved in additional methanol-mediated IMP center dot center dot center dot MeOH center dot center dot center dot IMP contacts. Specific and nonspecific nucleotide-amino acid (IMP center dot center dot center dot His) interactions engage the Hoogsteen edges of the base and phosphate group, respectively. Additional stabilization of His center dot center dot center dot IMP contacts is provided by pi-pi stacking between the imidazolium ring of His and the hypoxanthine base of IMP. The results may indicate the possible recognition mechanism between His and IMP.