Inosine is a naturally occurring purine nucleoside formed by the deamination of adenosine, consisting of hypoxanthine linked to a ribose sugar. It plays an important role in purine metabolism and serves as an intermediate in the synthesis of adenosine and guanosine nucleotides.
In the food and nutraceutical industries, Inosine is used for its potential to support energy metabolism and athletic performance. It is produced commercially through microbial fermentation using selected bacterial strains, followed by extraction and purification. Inosine also serves as a key precursor for the production of flavor-enhancing nucleotides such as inosinic acid (IMP).
