Different processed milk with residual xanthine oxidase activity and risk of increasing serum uric acid level

Sha, Wanqian; Hou, Chuanli; Yuan, Erdong; Li, Yujuan; Ren, Jiaoyan

doi:10.1016/j.fbio.2021.100892

Cited by 4 publications

(2 citation statements)

References 18 publications

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“…After heat treatment, a certain number of proteins decreased or were unidentified, as shown in both the SDS-PAGE ( Figure 1 A) and proteomic results, which were similar to those of a previous study [ 12 , 31 ]. This decrease and non-identification may be due to changes in the structure and state of the proteins, as follows.…”

Section: Discussionsupporting

confidence: 91%

Changes in Caprine Milk Fat Globule Membrane Proteins after Heat Treatment Using a Label-Free Proteomics Technique

Yan

Zhang

Zhu

et al. 2022

Foods

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Milk proteins are prone to changes during the heat treatment process. Here, we aimed to study the changes in caprine milk fat globule membrane (MFGM) proteins with three heat treatment processes—ultra-pasteurization (85 °C, 30 min), ultra-high-temperature instant sterilization (135 °C, 5 s), and spray-drying (inlet, 160 °C and outlet, 80 °C)—using the label-free proteomics technique. A total of 1015, 637, 508, and 738 proteins were identified in the raw milk, ultra-pasteurized milk, ultra-high-temperature instant sterilized milk, and spray-dried reconstituted milk by using label-free proteomics techniques, respectively. Heat treatment resulted in a significant decrease in the relative intensity of MFGM proteins, such as xanthine dehydrogenase/oxidase, butyrophilin subfamily 1 member A, stomatin, and SEA domain-containing protein, which mainly come from the membrane, while the proteins in skimmed milk, such as β-lactoglobulin, casein, and osteopontin, increased in MFGM after heat treatment. Among these different heat treatment groups, the procedure of spray-drying resulted in the least abundance reduction of caprine milk MFGM proteins. Additionally, it showed heating is the key process affecting the stability of caprine MFGM protein rather than the spray-drying process. These findings provide new insights into the effects of heat treatment on caprine MFGM protein composition and potential biological functions.

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Section: Discussionsupporting

confidence: 91%

Changes in Caprine Milk Fat Globule Membrane Proteins after Heat Treatment Using a Label-Free Proteomics Technique

Yan

Zhang

Zhu

et al. 2022

Foods

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“…On the other hand, UHT can avoid XOD oxidation. The residual XOD activity in pasteurized whole milk could be retained more than UHT whole milk after in vitro digestion, resulting in an increase of uric-acid level in vitro and in vivo [64]. The VW4, IW3 and VS14 are the promising XOD inhibitors for the pasteurized whole milk.…”

Section: Xod Inhibitory Activity Of Selected Bpsmentioning

confidence: 99%

Food-Derived Bioactive Peptides with Antioxidative Capacity, Xanthine Oxidase and Tyrosinase Inhibitory Activity

et al. 2021

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Bioactive peptides (BPs) released by proteases from different food protein sources are often served as antioxidants in food applications. This study aims to investigate 11 BPs derived from fish and egg white as potential natural antioxidants by antioxidant activity assays. The kinetic activity of the BPs against xanthine oxidase (XOD) and tyrosinase was also analyzed. The antioxidative capacity of the BPs indicated that VWWW (VW4, mackerel meat), followed by IRW (IW3, egg white) and VKAGFAWTANQQLS (VS14, tuna backbone protein), possessed the highest antioxidant activity in 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and reducing power (RP) assays. Both the free-radical scavenging score predicted from the AnOxPePred algorithm and the DPPH, ABTS and RP results indicated that VW4 was the best antioxidant. Furthermore, the XOD and tyrosinase inhibition by three selected peptides exhibited competitive patterns of effective inhibition. The half maximal inhibitory concentrations (IC50) of the peptides for XOD inhibition were 5.310, 3.935, and 1.804 mM for VW4, IW3, and VS14, respectively, and they could serve as competitive natural XOD inhibitors. The IC50 of the peptides for tyrosinase inhibition were 1.254, 2.895, and 0.595 mM for VW4, IW3, and VS14, respectively. Overall, VW4, IW3, and VS14 are potential antioxidants and natural XOD inhibitors for preventing milk-fat oxidation, and anti-browning sources for inhibiting food-derived tyrosinase oxidation.

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Evaluation of the Uricogenic Effect of Hypoxanthine and the Hypoxanthine‐Lowering Process of Shrimp (Metapenaeus ensis)

Sha,

xiao,

Tao

et al. 2024

Food Frontiers

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One of the main reasons for hyperuricemia is high purine intake and restricting the intake of high purine food is the main management for avoiding hyperuricemia. This study assesses the uricogenic effect of hypoxanthine and investigates effective physical field processing for reducing hypoxanthine content in shrimp (Metapenaeus ensis). Using mice models, it is demonstrated that hypoxanthine significantly elevates serum uric acid level, highlighting its role as a primary dietary contributor to hyperuricemia. To mitigate this effect, single, dual, and triple processing approaches involving infrared, steam, and microwave heating were evaluated. While single processing methods showed a moderate reduction in purine content, the combined triple processing (high‐intensity microwave + 140°C infrared + 140°C steam) was most effective, achieving a substantial 62.18% reduction in hypoxanthine. This reduction is attributed to the loss of purines during cooking, interconversion between purines, and possible binding of purine compounds to other substances. Further, in vitro digestion experiments confirm that the purine‐reduced shrimp meat exhibits significantly lower uric acid‐raising capacity. Overall, the study provides valuable insights into the development of purine‐reduced seafood options, contributing to healthier dietary strategies for hyperuricemia management.

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Different processed milk with residual xanthine oxidase activity and risk of increasing serum uric acid level

Cited by 4 publications

References 18 publications

Changes in Caprine Milk Fat Globule Membrane Proteins after Heat Treatment Using a Label-Free Proteomics Technique

Changes in Caprine Milk Fat Globule Membrane Proteins after Heat Treatment Using a Label-Free Proteomics Technique

Food-Derived Bioactive Peptides with Antioxidative Capacity, Xanthine Oxidase and Tyrosinase Inhibitory Activity

Evaluation of the Uricogenic Effect of Hypoxanthine and the Hypoxanthine‐Lowering Process of Shrimp (Metapenaeus ensis)

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