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guanosine hydrate
9-[(4S,2R,3R,5R)-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]-2-aminohydropurin-6-one

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Name:2-amino-9-[(2R,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]-3H-purin-6-one
CAS Number: 118-00-3Picture of molecule3D/inchi
Other(deleted CASRN):484-80-0
ECHA EINECS - REACH Pre-Reg:204-227-8
FDA UNII: 12133JR80S
Nikkaji Web:J10.076E
Beilstein Number:625911
MDL:MFCD00010182
XlogP3:-2.70 (est)
Molecular Weight:283.24461000
Formula:C10 H13 N5 O5
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome, Edge or firefox)
Category:opacifying agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
 
Physical Properties:
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 239.00 °C. @ 760.00 mm Hg
Flash Point: 32.00 °F. TCC ( 0.00 °C. ) (est)
logP (o/w): -2.331 (est)
Soluble in:
 water, 3.153e+004 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: opacifying agents
skin conditioning
 
Suppliers:
Alfa Biotechnology
For experimental / research use only.
Guanosine 98%
BOC Sciences
For experimental / research use only.
Guanosine ≥98% by HPLC
Carbosynth
For experimental / research use only.
Guanosine
Changzhou Longo Chemical
Guanosine
George Uhe Company
Guanosine
Glentham Life Sciences
Guanosine
Penta International
GUANOSINE HYDRATE
Sigma-Aldrich: Sigma
For experimental / research use only.
Guanosine ≥98%
sds
 
Safety Information:
Preferred SDS: View
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
intraperitoneal-mouse LD50 500 mg/kg
National Technical Information Service. Vol. AD277-689

intravenous-mouse LD50 180 mg/kg
U.S. Army Armament Research & Development Command, Chemical Systems Laboratory, NIOSH Exchange Chemicals. Vol. NX#03206

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category:
opacifying agents
Recommendation for guanosine hydrate usage levels up to:
 not for fragrance use.
 
Recommendation for guanosine hydrate flavor usage levels up to:
 not for flavor use.
 
Safety References:
EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):118-00-3
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :6802
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
2-amino-9-[(2R,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]-3H-purin-6-one
Chemidplus:0000085303
RTECS:MF8750000 for cas# 118-00-3
 
References:
 2-amino-9-[(2R,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]-3H-purin-6-one
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:118-00-3
Pubchem (cid):6802
Pubchem (sid):134972817
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
CHEBI:View
CHEMBL:View
KEGG (GenomeNet):C00387
HMDB (The Human Metabolome Database):HMDB00133
FooDB:FDB003632
YMDB (Yeast Metabolome Database):YMDB00509
Export Tariff Code:2934.90.5000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
EFSA Update of results on the monitoring of furan levels in food:Read Report
EFSA Previous report: Results on the monitoring of furan levels in food:Read Report
EFSA Report of the CONTAM Panel on provisional findings on furan in food:Read Report
 
Potential Blenders and core components note
None Found
 
Potential Uses:
 biological additives
 
Occurrence (nature, food, other):note
 beet root
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 coffee bean
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 garlic bulb
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 garlic tuber
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 hazelnut pollen
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 wheat petiole
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Synonyms:
2-amino-9-[(2R,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]-3H-purin-6-one
2-amino-9-[(2R,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)tetrahydro-2-furanyl]-1,9-dihydro-6H-purin-6-one
2-amino-inosine
2-aminoinosine
9-[(4S,2R,3R,5R)-3,4-dihydroxy-5-(hydroxymethyl)oxolan-2-yl]-2-aminohydropurin-6-one
9-((2R,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)tetrahydrofuran-2-yl)-2-imino-2,3-dihydro-1H-purin-6(9H)-one
9-((2R,3R,4S,5R)-3,4-dihydroxy-5-hydroxymethyl-tetrahydro-furan-2-yl)-2-imino-1,2,3,9-tetrahydro-purin-6-one
 guanine riboside
 inosine, 2-amino-
 nucleoside Q
 vernine
 

Articles:

PubMed:Wild-type and feedback-resistant phosphoribosyl pyrophosphate synthetases from Bacillus amyloliquefaciens: purification, characterization, and application to increase purine nucleoside production.
PubMed:Glutamate: from discovery as a food flavor to role as a basic taste (umami).
PubMed:Umami and the foods of classical antiquity.
PubMed:Sensory and receptor responses to umami: an overview of pioneering work.
PubMed:New developments in umami (enhancing) molecules.
PubMed:Sources of umami taste in Cheddar and Swiss cheeses.
PubMed:Umami compounds are a determinant of the flavor of potato (Solanum tuberosum L.).
PubMed:LC-MS study to reduce ion suppression and to identify N-lactoylguanosine 5'-monophosphate in bonito: a new umami molecule?
PubMed:Precursors of chicken flavor. I. Determination of some flavor precursors in chicken muscle.
PubMed:Responses to di-sodium guanosine 5'-monophosphate and monosodium L-glutamate in taste receptor cells of rat fungiform papillae.
PubMed:Utilization of brewer's yeast cells for the production of food-grade yeast extract. Part 1: Effects of different enzymatic treatments on solid and protein recovery and flavor characteristics.
PubMed:Phosphorylation of guanosine using guanosine-inosine kinase from Exiguobacterium acetylicum coupled with ATP regeneration.
PubMed:Simultaneous determination of flavor enhancers inosine 5'-monophosphate and guanosine 5'-monophosphate in food preparations by derivative spectrophotometry.
PubMed:Parabrachial gustatory neural responses to monosodium glutamate ingested by awake rats.
PubMed:Synergistic effects of 5'-nucleotides on rat taste responses to various amino acids.
PubMed:Liquid chromatographic determination of flavor enhancers and chloride in food.
PubMed:Flavor potentiators.
 
Notes:
a purine nucleoside that has guanine linked by its n9 nitrogen to the c1 carbon of ribose. it is a component of ribonucleic acid and its nucleotides play important roles in metabolism. (from dorland, 28th ed) Guanosine is a nucleoside comprising guanine attached to a ribose (ribofuranose) ring via a beta-N9-glycosidic bond. Guanosine can be phosphorylated to become GMP (guanosine monophosphate), cGMP (cyclic guanosine monophosphate), GDP (guanosine diphosphate) and GTP (guanosine triphosphate). (Wikipedia); The nucleoside guanosine exert important neuroprotective and neuromodulator roles in the central nervous system, which may be related to inhibition of the glutamatergic neurotransmission activity. Guanosine is the specific extracellular guanine-based purines effector and indicate that its conversion occurs not only in the central nervous system but also peripherally. (PMID: 16325434); Guanosine is a nucleoside comprising guanine attached to a ribose (ribofuranose) ring via a ?-N9-glycosidic bond.
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