Widely used as a flavor enhancer, it is typically obtained from chicken byproducts or other meat industry waste.

Enzymes taking part in IMP synthesis constitute a multienzyme complex in the cell.

[3] GMP is formed by the inosinate oxidation to xanthylate (XMP), and afterwards adds an amino group on carbon 2.

Inosinate and many other molecules inhibit the synthesis of 5-phosphoribosylamine from 5-phosphoribosyl-1-pyrophosphate (PRPP), disabling the enzyme that catalyzes the reaction: glutamine-5-phosphoribosyl-1-pyrophosphate-amidotransferase.

These three compounds are used as flavor enhancers for the basic taste umami or savoriness with a comparatively high effectiveness.