Determination of four different purines and their content change in seafood by high-performance liquid chromatography

Qu, Xin; Sui, Jianxin; Mi, Nasha; Lin, Hong

doi:10.1002/jsfa.7755

Cited by 27 publications

(15 citation statements)

References 30 publications

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“…Furthermore, all muscle samples (dorsal muscles and abdominal muscles) were found to contain higher amounts of hypoxanthine than the other three purine bases. This observation is consistent with the report by Qu et al, (2017), who found that hypoxanthine content was the dominant purine in the muscles of Lateolabrax japonicus , followed by adenine, guanine, and xanthine.…”

Section: Resultssupporting

confidence: 93%

“…Other studies have investigated the purine contents of vegetarian meat analogues, beer, beer-like alcoholic beverages, pork, and beef via HPLC (Havlik et al, 2010; Fukuuchi et al, 2013; Rong et al, 2015). Nevertheless, few HPLC methods have been used to quantify the adenine, guanine, hypoxanthine, and xanthine contents in marine fish (Qu et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Optimization of extraction conditions and determination of purine content in marine fish during boiling

Ren

Dangfeng

et al. 2019

PeerJ

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Background Gout is the second most common metabolic disease affecting human health. The disease of gout is closely related to the level of uric acid, which is the end-product of human purine metabolism. Moreover, food is the main way of external ingestion of purine. Method A simple and time-saving method was developed to extract purines like adenine, hypoxanthine, guanine, and xanthine from marine fish by single factor design combined with Box–Behnken. The contents of these purines in the edible parts and internal organs of marine fish, as well as Scophthalmus maximus, were determined by high-performance liquid chromatography to investigate the relationship between the boiling process and purine content. Result The mixed-acid method was chosen for the extraction of purine bases and the extraction conditions were as follows: mixture acid 90.00% TFA/80.00% FA (v/v, 1:1); hydrolysis temperature 90.00 °C; time 10.00 min; liquid-to-solid ratio 30:1. The total purine content of the edible parts (eyes, dorsal muscles, abdominal muscles, and skin) was the highest in Scophthalmus maximus, followed by sphyraena, Sardinella, Trichiurus lepturus, Scomberomorus niphonius, Pleuronectiformes, Sea catfish, Anguillidae, and Rajiformes. Moreover, boiling significantly reduced the purine content in the marine fish because of the transfer of the purines to the cooking liquid during boiling. Scophthalmus maximus, Sphyraena, and Sardinella were regard as high-purine marine fish, which we should eat less. We also confirmed that boiling significantly transferred purine bases from fish to cooking liquid. Thus, boiling could reduce the purine content of fish, thereby reducing the risk of hyperuricemia and gout.

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Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Optimization of extraction conditions and determination of purine content in marine fish during boiling

Ren

Dangfeng

et al. 2019

PeerJ

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“…On the other hand, the purine removal rate could be significantly increased after soaking with allicin and then boiling. As shown in Figure 1, muscle sample mainly contained hypoxanthine, which was consistent with the results of Qu, Sui, Mi, and Lin (2016). Therefore, the change in the content of hypoxanthine has a significant effect on the total purine content.…”

Section: Resultssupporting

confidence: 90%

Effect of allicin and its mechanism of action in purine removal in turbot

Ren

Wang

et al. 2020

Journal of Food Science

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Low-purine food is not only the focus of gout patients, but also the focus of contemporary green diet development. Fish are usually considered as high-purine foodstuff because of the high nutritional value and high purine content. Therefore, it is necessary to reduce purine content in fish to ensure that they are suitable for patients with hyperuricemia or gout. In this study, the effect of allicin on purine reduction in turbot during cooking was investigated using high-performance liquid chromatography, and the change of xanthine oxidase (XO) activity was also studied. Molecular docking analysis was further performed to elucidate the mechanism of purine reduction by allicin. The results revealed that in the step of soaking, allicin could reduce purine content in fish by slightly enhancing XO activity, promoting hypoxanthine transformation into xanthine. The removal of total purines in experimental and control group reached 70.45% and 57.20%, respectively. Moreover, allicin could change the thermal stability of xanthine by providing an acidic environment, resulting in the rapid decrease of xanthine and hypoxanthine levels by boiling. Thus, this study provides a simple method to decrease purine levels, suggesting a possibility that allicin can function as a purine remover in food.

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“…Furthermore, adenine and hypoxanthine had a greater hyperuricemic effect [17]. Differences in the metabolic effect of individual purine base would suggest that the restriction of some foods should be based on the content of uricogenic purines rather than on the total purine content [1]- [3]. Overall, the mushroom fruit body contains mainly adenine and xanthine, and xanthine does not tend to elevate serum concentration of uric acid.…”

Section: A Purine Content In Fruiting Bodiesmentioning

confidence: 99%

“…Dietary purines, including adenine, guanine, hypoxanthine and xanthine, occur widely in food as constituents of nucleic acids, nucleotides and free bases [1]- [3]. The end product of purine metabolism is uric acid, and the increase of serum uric acid level causes gout and hyperuricemia [4]- [7].…”

Section: Introductionmentioning

confidence: 99%

Content of Purine in Mushroom Fruiting Bodies and Mycelia

Huang¹,

Juan²,

Tsai³

2017

IJFE

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Levels of purine bases (adenine, guanine, hypoxanthine, and xanthine) were determined in 29 species of mushroom fruit body and mycelia from the Taiwan. Changes in purine-related compounds of mushroom during storage and cooking were investigated. Freeze-dried were hydrolyzed with water-trifluoroacetic acid-formic acid (1:5:5, v/v/v) at 120 ∘ C for 30 min for the quantitative liberation of bases from nucleic acids. Purine bases were then analyzed by reverse-phase liquid chromatography. The results indicated that total purine amounts in most mushroom fruit body were higher than mushroom mycelia. The principal purine bases were xanthine and adenine, and xanthine content was the highest in fruit body. The principal purine bases were hypoxanthine and adenine, and hypoxanthine content was the highest in mycelia. The purine content of mushroom differed depending on species, part, storage and cooking, which could be recommended for consumers as a healthy diet, especially for people with hyperuricemia and gout.  Index Terms-purine, mushroom, HPLC, storage, cooking II. MATERIALS AND METHODS A. Standards and Chemicals Standards were obtained from Sigma Chemical Company (St. Louis, MO, USA). The purines used in this study were adenine, guanine, hypoxanthine, and xanthine, which were chromatography-grade and all assayed at more than 98% purity. Potassium acetate, trimethylamine, trifluoroacetic acid, and formic acid were purchased from Merck (Darmstadt, Germany); they were all guaranteed reagents (GR). B. Mushroom Collection Totally, 29 species of mushrooms were used and categorized into edible and medicinal mushrooms. Nineteen species of mushroom fruiting bodies, including

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Determination of four different purines and their content change in seafood by high-performance liquid chromatography

Abstract: The purine content of seafood differed depending on species, body part and degree of freshness, which could recommend consumers a healthy diet, especially for people with hyperuricemia and gout. © 2016 Society of Chemical Industry.

Cited by 27 publications

References 30 publications

Optimization of extraction conditions and determination of purine content in marine fish during boiling

Optimization of extraction conditions and determination of purine content in marine fish during boiling

Effect of allicin and its mechanism of action in purine removal in turbot

Content of Purine in Mushroom Fruiting Bodies and Mycelia

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