Dietary supplementation with inosine-5′-monophosphate improves the functional, energetic, and antioxidant status of liver and muscle growth in pigs

Abstract

Inosine 5′-monophosphate (5′-IMP) is an essential nucleotide for de novo nucleotide biosynthesis and metabolism of energy, proteins, and antioxidants. Nucleotides are conditionally essential, as they cannot be produced sufficiently rapidly to meet the needs of the body in situations of oxidative stress or rapid muscle growth. A deficient intake of nucleotides can result in decreased ATP and GTP synthesis and impaired metabolism. We demonstrated that supplementation of finishing pig diets with 5′-IMP reduces the relative weight of the liver, and increases oxygen consumption during mitochondrial respiration without changing the ADP/O ratio, indicating an increase in the respiratory efficiency of liver mitochondria. We also observed a reduction in liver lipid peroxidation and an increase in muscle creatine. Moreover, 5′IMP supplementation increases slaughter weight, lean meat yield, sarcomere length, and backfat thickness in finishing barrows, demonstrating influence on protein metabolism. We suggest that 5′-IMP supplementation increase the mitochondrial respiratory capacity when the liver metabolic activity is stimulated, enhances antioxidant defense, and promotes muscle growth in finishing barrows.

Unraveling Hepatic Metabolomic Profiles and Morphological Outcomes in a Hybrid Model of NASH in Different Mouse Strains

“…IMP has been linked to the energetic metabolism of hepatocytes, especially AMP synthesis, and the energy metabolism of mitochondria. Dietary supplementation with IMP enhances hepatic antioxidant activity by attenuating mitochondrial uncoupling activity and damage to hepatocytes [48]. Thus, we suggest that the hybrid model of NASH abruptly decreases Nrf2 protein levels in both strains by distinct underlying mechanisms.…”

Differential metabolites in cirrhotic patients with hepatitis B and muscle mass loss

“…IMP can be converted to adenosine diphosphate or guanosine-5′-diphosphate and then to adenosine triphosphate or guanosine trisphosphate ( 39 ). IMP is an important indicator of meat quality and freshness in animals ( 40 , 41 ). However, the role of IMP in humans is rarely mentioned.…”

Molecular characterization of adenosine monophosphate deaminase 1 and its regulatory mechanism for inosine monophosphate formation in triploid crucian carp

“…IMP content has been regarded as an important index to measure meat flavor in the world (D. Li et al, 2017 ; Takayanagi et al, 2020 ). Studies have shown that IMP is a major contributor to meat flavor in livestock, poultry and fish muscle, and its ability to increase umami taste is tens of times stronger than that of glutamate ( Bonagurio et al, 2022 ). Therefore, the flavor of livestock, poultry and fish mainly depends on the content of IMP in meat.…”

“…Therefore, how to improve the meat quality of cultured fish, make it more delicious and improve its market economic value is a hot issue in aquaculture research. Umami is an important indicator to measure the quality of aquatic products, among which inosine monophosphate (IMP) is the main umami substance in aquatic products, and IMP is an important factor to affect the umami quality of fish and consumer preference ( Hu et al, 2015 ; Bonagurio et al, 2022 ). The enzyme encoded by AMPD1 gene is the key enzyme that catalyzed the cleavage of adenosine monophosphate (AMP) to generate IMP, that is, AMPD1 gene plays a decisive role in the formation of IMP( Norman et al, 1998 ; Norman et al, 2001 ; Thebault et al, 2010 ; Hu et al, 2015 ).…”