• Bulletin of the Korean Chemical Society
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• v.26 no.12
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• pp.2021-2026
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• 2005

The oxidation of cytidine 1 and inosine 5 by sodium metaperiodate followed by the reaction of the product with $CH_3I$ in NaOH afforded 2',4'-dihydroxyhexopyranosyl derivatives 2 and 14 respectively. The reaction of thiophene-2-carboxylic acid or furfural with cytidine were taken place via cycloaddition afforded adducts 3 and 4 respectivily. The bromination of inosine 5 or its 2',3'-O-isopropylidine inosine 6 led to the formation of 8-bromoanalogue 7 and 8, respectively. The reaction of 8-bromo-2',3'-O-isopropylidine inosine (8) with ethylglycinate hydrochloride afforded 8-ethoxycarbonylmethylaminoinosine 9. The alkylation of the compound 6 with urea led to the formation of 3-carbonylaminoinosine 10. The oxidation of 6 with DCC afforded 4'-formyl derivative 11, which on reaction with ethyl glycinate hydrochloride followed by reaction with sodium cyanoborohydride afforded 12, while the treatment of dialdehyde inosine 13 with ethyl cyanoacetate in the presence of 0.5 N NaOH afforded compound 15.

• Applied Biological Chemistry
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• v.49 no.4
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• pp.334-338
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• 2006

A repeated silica Rel column chromatography of n-BuOH fraction from the larva of Allomirina dichotoma afforded a purified nucleic acid, which was identified as inosine on the basis of the spectroscopic data including IR, MS and NMR. The HPLC analysis of the index component using silica based $NH_2$-column exhibited the contents in the hot air-dried and Far-IR-dried larvae of Allomirina dichotoma as 0.003% and 0.055%, respectively.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.317-321
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• 1972

Octopus Octopus vulgaris was dried with open air at $17{\sim}20^{\circ}C$ for 90 hours. Nucleotides and related substances were collected by extraction with cold perchloric acid, and their amounts were determined by ion exchange column chromatography. The contents of inosine, hypoxanthine and ADP in raw sample were 9.4, 5.1 and 4.1 ${\mu}mole/g{\cdot}dry\;wt.$ respectively. ATP and AMP were very low in content. But IMP was not detected in Octopus muscle. ATP, ADP and inosine tended to degrade rapidly during sun drying while AMP and hypoxanthine were increased. Especially, hypoxanthine were increased about three times during sun drying and also it was increased about two times during three months storage after sun drying.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.1-7
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• 1986

Gulbi were made by salting Yellow corvenia (Pseudosciaena manchurica) with the in three ways: the dry salting method with bay salt, the dry salting method with purified salt or with the abdominal brine injection method with purifie salt. The half of the sample was dried by the control system of temperature and humidity: the other part was dried by the natural condition. In fresh muscle, the content of IMP, hypoxanthine, inosine and AMP were $13.40,\;9.28,\;3.01{\mu}mole/g$ and trace amount, dry basis, respectively. In fresh egg, the content of AMP, hypoxanthine, inosine and IMP were 13.98, 6.56, 1.98 and $1.93{\mu}mole/g$, dry basis, respectively. During the drying process of Yellow corvenia, the content of hypoxanthine increased remarkably, while the content of AMP, IMP and inosine decreased ana remained as trace amount. It can be suggested that the characteristic flavor of Gulbi is not attributed to the nucleotides and their related compounds but rather to free amino acids.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.857-866
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• 2005

This study was carried out to evaluate changes in taste compounds of seasoned pork with Korean traditional sauces. The samples, pork loins were cut by the shape of cube($5{\time}15{\time}5$cm) and seasoned pork with Korean traditional sauces such as soy sauce base(T1), red pepper sauce base(T2), and soybean sauce base(T3) in the same proportion of meat seasonings, respectively. The seasoned samples were stored, at $1{\pm}1^{\circ}C$ during 28 days. Citric acid and fumaric acid were higher after 14 days of storage for the treatments, seasoned pork with red pepper sauce had higher compared to other treatments. While propionic acid and lactic acid were higher in seasoned pork with soybean sauce compared to other treatments. Free amino acids was higher in seasoned pork with soybean and red pepper sauce compared to seasoned pork with soy sauce. In all treatments, free amino acids was slightly increased with aging periods. 5'-inosine monophosphate(IMP) was decreased, whereas inosine was increased with increase of aging time. Inosine was higher in seasoned pork with soybean and red pepper sauce compared to seasoned pork with soy sauce. In sensory evaluation, aroma, flavor, tenderness and juiciness were increased with aging period increased in all treatments.

• Korean Journal of Microbiology
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• v.31 no.2
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• pp.148-156
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• 1993

Kinetic parameters of purine nucleoside phosphorylase (PNP) from Saccharomyces cerevisiae were measured. The Michaelis constants determined for substrates of the enzyme were $ 2.0 * 10^{-4}$ M for inosine, $2.0 *10^{-3}$ M for deoxyinosine, $ 2.0 * 10^{-5}$ M for guanosine and $2.0 10 ^{-5}$ M for deoxyguanosine. According to the ratio of relative $K_{cat}$Km, substrate specificity of each nucleoside was in the order of guanosine or deoxyguanosine, inosine and deoxyinosine. Cosubstrate, phosphate, revealed downward curvature in Lineweaver-Burk plot at high concentrations, indicating a negative cooperativity between subunits. The inhibition constants for purine analogs were measured to be $ 6 * 10^{-4}$ M for formycin B as the competitive inhibitor of inosine, $ 9 * 10^{-6}$ M for guanine as the competitive inhibitor of guanosine, $2 * 10^{-4}$ M for hypoxanthine as the non competitive inhibitor of guanosine and $4.5 * 10 ^{-4}$ M for 6-mercaptopurine as the non competitive inhibitor of guanosine. Alternative substrates, guanosine, deoxyguanosine and adenosine were found to act as competitive inhibitors with Ki values o $f^ 2.0 * 10 {-5}$ M, $2.6 * 10^{-5}$ M and $8.5 * 10 ^{-4}$ M, respectively, when inosine was the variable substrate. Guanosine and deoxyguanosine were also observed as competitive inhibitors with the Ki values of $1.8 * 10^{-5}$ M and $ 3.0 * 10^{-5}$ M, respectively, when deoxyinesine was the variable substrate. The results of alternative substrate sstudies suggested that a single enzyme acted on different nucleosides, inosine, deoxyinosine, adenosine, guanosine and deoxyguanosine.e.

• Animal Bioscience
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• v.36 no.9
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• pp.1357-1366
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• 2023

Objective: This study aimed to identify the single-nucleotide polymorphisms (SNPs) in the dual-specificity phosphatase 8 (DUSP8) and insulin-like growth factor 2 (IGF2) genes and to explore their effects on inosine-5'-monophosphate (IMP), inosine, and hypoxanthine contents in Korean native chicken -red-brown line (KNC-R Line). Methods: A total sample of 284 (males, n = 127; females n = 157) and 230 (males, n = 106; females, n = 124) aged of 10 weeks old KNC-R line was used for genotyping of DUSP8 and IGF2 genes, respectively. One SNP (rs313443014 C>T) in DUSP8 gene and two SNPs (rs315806609A/G and rs313810945T/C) in IGF2 gene were used for genotyping by polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) and KASP methods, respectively. The Two-way analysis of variance of the R program was used to associate DUSP8 and IGF2 genotypes with nucleotide contents in KNC-R chickens. Results: The DUSP8 (rs313443014 C>T) was polymorphic in KNC-R line and showed three genotypes: CC, CT, and TT. The IGF2 gene (rs315806609A/G and rs313810945T/C) was also polymorphic and had three genotypes per SNP, including GG, AG, and AA for the SNP rs315806609A/G and genotypes: CC, CT, and TT for the SNP rs313810945T/C. Association resulted into a strong significant association (p<0.01) with IMP, inosine, and hypoxanthine. Moreover, the significant effect of sex (p<0.05) on nucleotide content was also observed. Conclusion: The SNPs in the DUSP8 and IGF2 genes might be used as genetic markers in the selection and production of chickens with highly flavored meat.

• Korean Journal of Food Science and Technology
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• v.6 no.3
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• pp.177-184
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• 1974

File fish Navodon modestus was dehydrated in cabinet type hot-sir drier at $48-50^{\circ}C$ for 11 hours and also yellowfin puffer Fugu xanthopterum was dried in open air at $26-28^{\circ}C$ for 30 hours. Nucleotides and their related compounds were collected by extraction with cold perchloric acid and their amounts were determined by anion exchange column chromatography. The contents of ADP, IMP, ATP and hypoxanthine in fresh file fish muscle were 22.9, 12.1, 4.9, and 3.2 ${\mu}mole/g,$ dry wt. respectively. AMP and inosine were 0.9 ${\mu}mole/g,$ dry wt. equally. In fresh yellowfin puffer muscle, the contents of ADP, ATP, AMP, inosine and hypoxanthine were 25.6, 2.4, 1.6, 0.3, 0.6, and 0.4 ${\mu}mole/g,$ dry wt. respectively. In the case of file fish, ADP and ATP tended to degrade rapidly during hot-air dehydration. The contents of IMP were decreased slightly while AMP and inosine were increased. And another case of yellowfin puffer, ADP also tended to degrade rapidly during sun drying while AMP, IMP, inosine and hypoxanthine were increased. Especially, in both case of file fish and yellowfin puffer, inosine was increased twenty five and thirty five times during drying respectively.

• Journal of Nutrition and Health
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• v.17 no.3
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• pp.169-177
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• 1984

The changes in nuclecotides and their related compounds during the fermentation of Clam, Tapes japonica, were analyzed by high speed liquid chromatography. In raw Clam, dominant ADP was $7.86\;{\mu}mole/g$ on moisture and salt free base and the content of ATP was $3.85\;{\mu}mole/g$, AMP $3.71\;{\mu}mole/g$, hypoxanthine $0.28\;{\mu}mole/g$, inosine $0.15\;{\mu}mole/g$, respectively. But IMP was not detected in Clam ADP, ATP and AMP decreased while inosine and hypoxanthine incraesed by twenty two times and thirty there times respectively, after 63 days fermentation, when compared with raw samples. TMA- N increased while TMAO - N decreased during the fermentation The amount of TMAO nitrogen in 63 days fermented Clam was 66.0mg% on moisture and salt free base. It was belived that inosine, hypoxanthine and TMAO play an important role as flavour compounds in fermented Clam.

• BMB Reports
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• v.35 no.3
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• pp.302-305
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• 2002

Kinetic and thermodynamic studies have been made on the effect of the inosine product on the activity of adenosine deaminase in a 50 mM sodium phosphate buffer, pH 7.5, at $27^{\circ}C$ using UV spectrophotometry and isothermal titration calorimetry (ITC). A competitive inhibition was observed for inosine as a product of the enzymatic reaction. A graphical-fitting method was used for determination of the binding constant and enthalpy of inhibitor binding by using isothermal titration microcalorimetry data. The dissociation-binding constant is equal to $140\;{\mu}M$ by the microcalorimetry method, which agrees well with the value of $143\;{\mu}M$ for the inhibition constant that was obtained from the spectroscopy method.