interesting. here's some info on the path from fish to guanosine to uric acid. as we have seen, uric acid is low in ms and high in gout and gout and ms are mutually exclusive. when we examine guanosine metabolism, it ends up as uric acid. looks like fish and seaweed consumption could be good ways to make sure guanosine is making an appearance in our bodies and
help keep our uric acid levels in a more appropriate range. also since it's in seaweed we can increase consumptin of that without worrying so much about bioaccumulation of toxins as when we consume fish.
9. What are the steps in degradation of purines?
A: All purines eventually end up as uric acid (recognized by its 3-carbonyl groups), essentially all side groups are replaced by carbonyls in the process. Uric acid is excreted in the urine. Xanthine oxidase is involved in the last step.
AMP --> Inosine --> Hypoxanthine --> Xanthine --> Uric acid
GMP --> guanosine --> guanine --> Xanthine --> uric acid
Guanosine monophosphate, also known as 5'-guanidylic acid or guanylic acid and abbreviated GMP, is a nucleotide that is found in RNA. It is an ester of phosphoric acid with the nucleoside guanosine. GMP consists of the phosphate group, the pentose sugar ribose, and the nucleobase guanine.
The sodium salt, disodium guanylate is a food additive used as a flavor enhancer because of its distinctive meaty taste.
Disodium guanylate (E627), chemical formula C10H14N5O8P, is a food additive used as a flavor enhancer, in synergy with monosodium glutamate (the sodium salt of glutamic acid, MSG). As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanlyate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex.
Disodium guanylate is a flavor enhancer derived from dried fish or dried seaweed
. It is a by-product of disodium inosinate.