We've decided to branch out a bit from our original group of food additives. We've chosen inosinic acid, a food additive mostly used for flavor enhancement.
Inosinic acid (inosine 5′-monophosphate, IMP) is a dietary nucleotide that has been associated with immunity and intestinal health. Infants that were fed milk fortified with nucleotides had an increased humoral antibody response. Dietary nucleotides enhance the intestinal absorption of iron, have trophic effects on the liver and intestinal mucosa, and reduce the rate of diarrhea . Nucleotide supplementation increases the amount of mucosal protein, the amount of DNA, and the length of small intestinal villi, which indicates that nucleotides may promote the growth and maturation of intestinal epithelial cells. It has been reported that the requirement for nucleotides increases during periods of rapid growth, periods of stress, and in immunocompromised animals.
Inosine 5′-monophosphate is the main umami compound in the meat of poultry, livestock, and fish, and plays an important role in meat flavor formation. Many studies have confirmed the close relationship between IMP, meat flavor, and acceptability of fish meat. Umami, which was discovered in 1908, is a primary element of taste, complementary to sweet, sour, salty, and bitter. The characteristic compounds of umami taste can be classified into 2 groups: monosodium glutamate, which results from protein hydrolyzation, and the 5′-ribo- nucleotide typified by IMP, which is degraded by adenosine triphosphate (ATP) in the process of muscle curing.
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