Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A nucleoside formed by the deamination of adenosine or the hydrolysis of inosinic acid.
from the GNU version of the Collaborative International Dictionary of English.
- noun (Chem.) A ribonucleoside (C10H12N4O5) found in meat and meat extracts, differing from adenosine in having a hydroxyl rather than an amine attached to the purine ring. It may be prepared from adenosine by the enzyme adenosine deaminase, or by chemical deamination, as with nitrous acid. It participates in some cellular functions, but is not one of the normal nucleoside components of RNA.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun biochemistry Any
nucleoside formed fromhypoxanthine attached to aribose
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun a nucleoside that is formed by the deamination of adenosine; used in kidney transplantation to provide a temporary source of sugar
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
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Examples
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Compared to human milk, cow's milk has lower levels of nucleotide as uridine, inosine, and cytidine.
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Basically, there are three major chemicals that the tongue detects as being flavorful: inosine monophosphate (IMP), guanine monophosphate (GMP), and glutamate.
Archive 2005-04-01 2005
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Basically, there are three major chemicals that the tongue detects as being flavorful: inosine monophosphate (IMP), guanine monophosphate (GMP), and glutamate.
April 2005 2005
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When a cell extracts energy from ATP, it is transformed into a series of smaller molecules, one of which, IMP inosine monophosphate, has a savory taste similar to that of glutamate.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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They break proteins into savory amino acids; glycogen into sweet glucose; the energy currency ATP into savory IMP inosine monophosphate; fats and fat-like membrane molecules into aromatic fatty acids.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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When a cell extracts energy from ATP, it is transformed into a series of smaller molecules, one of which, IMP inosine monophosphate, has a savory taste similar to that of glutamate.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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They break proteins into savory amino acids; glycogen into sweet glucose; the energy currency ATP into savory IMP inosine monophosphate; fats and fat-like membrane molecules into aromatic fatty acids.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Previous studies had identified the genetic variants as the cause of a deficiency in the production of an enzyme, inosine triphosphatase.
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We have observed that although the serum UA levels increased significantly during the inosine treatment phase of the trial, from 4. 2±0.8 to 7. 1±1.7 ml, blood pressure remained unchanged, averaging 123±15
Naturejobs - All Jobs S Spitsin 2010
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We have observed that although the serum UA levels increased significantly during the inosine treatment phase of the trial, from 4. 2±0.8 to 7. 1±1.7 ml, blood pressure remained unchanged, averaging 123±15
Naturejobs - All Jobs S Spitsin 2010
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