Flavin mononucleotide

Flavin mononucleotide (FMN), or riboflavin-5′-phosphate, is a biomolecule produced from riboflavin (vitamin B2) by the enzyme riboflavin kinase and functions as the prosthetic group of various oxidoreductases, including NADH dehydrogenase, as well as cofactor in biological blue-light photo receptors.[1] During the catalytic cycle, a reversible interconversion of the oxidized (FMN), semiquinone (FMNH•), and reduced (FMNH2) forms occurs in the various oxidoreductases. FMN is a stronger oxidizing agent than NAD and is particularly useful because it can take part in both one- and two-electron transfers. In its role as blue-light photo receptor, (oxidized) FMN stands out from the 'conventional' photo receptors as the signaling state and not an E/Z isomerization.

Flavin mononucleotide
Names
Other names
FMN
Identifiers
3D model (JSmol)
ChEBI
ChEMBL
ChemSpider
ECHA InfoCard 100.005.150
E number E101a (colours)
MeSH Flavin+mononucleotide
UNII
Properties
C17H21N4O9P
Molar mass 456.344 g/mol
Melting point 195 °C
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references

It is the principal form in which riboflavin is found in cells and tissues. It requires more energy to produce, but is more soluble than riboflavin.

Food additive

Flavin mononucleotide is also used as an orange-red food colour additive, designated in Europe as E number E101a.[2]

E106, a very closely related food dye, is riboflavin-5′-phosphate sodium salt, which consists mainly of the monosodium salt of the 5′-monophosphate ester of riboflavin. It is rapidly turned to free riboflavin after ingestion. It is found in many foods for babies and young children as well as jams, milk products, and sweets and sugar products.

See also

References
  1. Tsibris, John C. M.; McCormick, Donald B.; Wright, Lemuel D. "Studies on the Binding and Function of Flavin Phosphates with Flavin Mononucleotide-dependent Enzymes". Journal of Biological Chemistry.
  2. "Current EU approved additives and their E Numbers", Food Standards Agency website, retrieved 15 Dec 2011
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