Contents of purine bases in beer

Ogata, Eri; Yamanobe, Tomoyo; Kaneko, Kiyoko; Sawashige, Kyouichi; Mizunuma, Makiko; Yamanouchi, Toshikazu; Iijima, Masahiro; Fujimori, Shin

doi:10.6032/gnam1999.24.1_9

Cited by 4 publications

(3 citation statements)

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“…21,22) There are several reports on purine content in foodstuffs, but these reports are written in Japanese or in German and are not highly cited. [23][24][25][26][27][28][29] We previously established a method to determine the purine base and total purine content of alcoholic beverages. 30) We applied this method to several vegetables and mushrooms, 22) and determined the purine base and total purine content of many foodstuffs.…”

Section: Introductionmentioning

confidence: 99%

“…30) We applied this method to several vegetables and mushrooms, 22) and determined the purine base and total purine content of many foodstuffs. 23,28,29) We recently refined this technique to enable the detection of very small amounts of purines in alcoholic beverages. 31) In the present review, we add our latest data and summarize the amount of total purines as well as the four individual purine bases in various foodstuffs, as determined by highperformance liquid chromatography (HPLC).…”

Section: Introductionmentioning

confidence: 99%

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Total Purine and Purine Base Content of Common Foodstuffs for Facilitating Nutritional Therapy for Gout and Hyperuricemia

Kaneko

Aoyagi

Fukuuchi

et al. 2014

Biological & Pharmaceutical Bulletin

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194

131

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Purines are natural substances found in all of the body's cells and in virtually all foods. In humans, purines are metabolized to uric acid, which serves as an antioxidant and helps to prevent damage caused by active oxygen species. A continuous supply of uric acid is important for protecting human blood vessels. However, frequent and high intake of purine-rich foods reportedly enhances serum uric acid levels, which results in gout and could be a risk factor for cardiovascular disease, kidney disease, and metabolic syndrome. In Japan, the daily intake of dietary purines is recommended to be less than 400 mg to prevent gout and hyperuricemia. We have established an HPLC method for purine analysis and determined purines in a total of 270 foodstuffs. A relatively small number of foods contained concentrated amounts of purines. For the most part, purine-rich foods are also energy-rich foods, and include animal meats, fish meats, organs such as the liver and fish milt, and yeast. When the ratio of the four purine bases (adenine, guanine, hypoxanthine, and xanthine) was compared, two groups of foods were identified: one that contained mainly adenine and guanine and one that contained mainly hypoxanthine. For patients with gout and hyperuricemia, the amount of total purines and the types of purines consumed, particularly hypoxanthine, are important considerations. In this context, the data from our analysis provide a purine content reference, and thereby clinicians and patients could utilize that reference in nutritional therapy for gout and hyperuricemia.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Total Purine and Purine Base Content of Common Foodstuffs for Facilitating Nutritional Therapy for Gout and Hyperuricemia

Kaneko

Aoyagi

Fukuuchi

et al. 2014

Biological & Pharmaceutical Bulletin

Self Cite

194

131

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“…After stirring for 90 min with a magnetic stirrer, the filtration was conducted with the membrane filter of 0.20 µm. The concentration of purine compounds in mother liquor was measured according to the Fujimori's method 13 . The mother liquor of 10 cm 3 was freeze-dried with a freeze dryer (FD-1000, Tokyo RIKAKIKAI Co.) in the condition of 20 Pa and −50°C.…”

Section: Adsorption Of Purine Compounds With Various Activated Carbonsmentioning

confidence: 99%

Adsorption of Purine Compounds in Beer with Activated Carbon Prepared from Beer Lees

Shibata

Murayama

Tateyama

2009

Resources Processing

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Six hundred thousand tons of beer lees are discharged annually in Japanese breweries. It is well known that purine compounds are one of substances which cause the gout and beer especially contains a lot of purine compounds such as adenosine, adenosine 5'-phosphate and so on, compared with the other alcoholic drinks. The application of activated carbon prepared from beer lees was investigated in order to remove purine compounds in beer. The reuse and recycling of beer lees to activated carbon for removing purine compounds in beer could make a contribution to the zero emission in breweries. In this study, the effect of physical properties of activated carbon derived from beer lees on the adsorption behavior of purine compounds was researched. Adenine, adenosine and adenosine 5'-phosphate, which are one of purine compounds, are selected as an example of model compounds in beer. The size of purine compounds and the pore structure of activated carbon affect the adsorption characteristic of purine compounds. It is found that beer lees can be reused and recycled in breweries by transforming to beer lees activated carbon for removing purine compounds in beer.

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Management of Hyperuricemia in Occupational Health: With Reference to "Guidelines for the Management of Hyperuricemia and Gout".

Nakajima

2003

SanEiShi

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In 1996, the need for the clinical guidelines for the management of hyperuricemia and gout was proposed of the consensus conference held at the 29th annual meeting of the Japanese Society of Purine and Pyrimidine Metabolism (president Yuji Matsuzawa). At the consensus conference, the following announcement was made. 1. Because the majority of patients with hyperuricemia are in the condition of multiple risk factor clustering syndrome, hyperuricemia per se should be counted as one of the typical lifestyle related diseases. 2. Medical management should be directed independently for the treatment of gouty arthritis and for control of the serum uric acid level. 3. The serum uric acid level should be taken into account as a possible cardiovascular risk factor. 4. Urine alkalization should be started if there is no symptom indicating hyperuricemia for the prophylaxis of urinary stones and renal dysfunction. 5. All the medical management should be considered under the consensus of the many expert physicians dealing with hyperuricemia and gout. This principal announcement was made by the consensus conference and the simple management recommendation of a 6-7-8 rule was proposed through the consensus of expert physicians. Recently, a guideline committee was organized in the Japanese Society of Gout and Nucleic Acid Metabolism (previous by the Japanese Society of Purine and Pyrimidine Metabolism) and the Guidelines for the Management of Hyperuricemia and Gout were prereleased in February and published in August 2002. In the new guidelines, the above policy was introduced and evidence was collected to give the guidelines contemporary clinical usefulness and value. It will help in the proper management of hyperuricemia in apparently healthy persons in occupational health, having multiple risk factors.

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Contents of purine bases in beer

Cited by 4 publications

References 0 publications

Total Purine and Purine Base Content of Common Foodstuffs for Facilitating Nutritional Therapy for Gout and Hyperuricemia

Total Purine and Purine Base Content of Common Foodstuffs for Facilitating Nutritional Therapy for Gout and Hyperuricemia

Adsorption of Purine Compounds in Beer with Activated Carbon Prepared from Beer Lees

Management of Hyperuricemia in Occupational Health: With Reference to "Guidelines for the Management of Hyperuricemia and Gout".

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