Inosine 5'-monophosphate (IMP)-producing enzymes: their contribution to umami taste of nori (Neopyropia)

Abstract

Umami taste of dried nori and toasted nori mainly correlates to IMP production by AMP deaminase activity in the nori extract during manducation. In this minireview, we summarized enzymatic properties of reported IMP-producing enzymes from various sources, and point out confusion in historical nomenclature for these enzymes in Neopyropia: 5'-AMP deaminase (EC 3.5.4.6) and adenosine-phosphate deaminase (EC 3.5.4.17). We also discuss possible physiological roles of these enzymes in red algae.