Guanilat

Guanilat, often called guanylate, is the guanilate ion, the conjugate base of guanylic acid. It forms salts with cations such as sodium, potassium, or calcium, producing compounds like disodium guanylate or calcium guanylate that are used in various applications. The term is closely related to guanine, the purine base, and to guanylic acid, the acid form associated with guanylate groups.

In biochemistry, guanylate is most commonly encountered as part of guanylate nucleotides—guanosine monophosphate (GMP), guanosine diphosphate (GDP), and guanosine triphosphate (GTP). These molecules are essential for RNA synthesis and play key roles in cellular energy transfer and signaling pathways. The guanylate moiety thus represents the functional base component of these nucleotides.

Natural occurrence and production are tied to nucleic acids and nucleotide metabolism. Guanylate residues are present in DNA and RNA, and GMP is synthesized and recycled in cells. Industrially, guanylate salts can be produced or isolated through chemical or enzymatic processes starting from guanine-containing substrates or nucleosides, often following standard phosphorylation or salt-formation steps.

Uses and regulation: Disodium guanylate is widely used as a flavor enhancer in the food industry, frequently in combination with monosodium glutamate to amplify umami taste. It is generally recognized as safe when used in regulated amounts, though some individuals may experience sensitivities or adverse reactions at higher exposures. Safety profiles and permissible levels are governed by food and drug regulatory agencies.

See also: guanine, guanylate (GMP), nucleotide, monosodium glutamate.