Effect on purine releasement of Lentinus edodes by different food processing techniques

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

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.

Anti-hyperuricemia bioactive peptides: a review on obtaining, activity, and mechanism of action

Hyperuricemia, a disorder of uric acid metabolism, serves as a significant risk factor for conditions such as hypertension, diabetes mellitus, renal failure, and various metabolic syndromes. The main contributors to hyperuricemia include overproduction of uric acid in the liver or impaired excretion in the kidneys. Despite traditional clinical drugs being employed for its treatment, significant health concerns persist. Recently, there has been growing interest in utilizing protein peptides sourced from diverse food origins to mitigate hyperuricemia. This article provides a comprehensive review of bioactive peptides with anti-hyperuricemia properties derived from animals, plants, and their products. We specifically outline the methods for preparing these peptides from food proteins and elucidate their efficacy and mechanisms in combating hyperuricemia, supported by in vitro and in vivo evidence. Uric acid-lowering peptides offer promising prospects due to their safer profile, enhanced efficacy, and improved bioavailability. Therefore, this review underscores significant advancements and contributions in identifying peptides capable of metabolizing purine and/or uric acid, thereby alleviating hyperuricemia. Moreover, it offers a theoretical foundation for the development of functional foods incorporating uric acid-lowering peptides.

Effects of Low Temperature-Ultrasound-Papain (LTUP) Combined Treatments on Purine Removal from Pork Loin and Its Influence on Meat Quality and Nutritional Value

A combined pretreatment method of "low temperature-ultrasound-papain" (LTUP) was proposed to remove the purine of pork loins. Compared with untreated pork loin, under optimal conditions (temperature 58 °C, ultrasound density 100 W/cm2, and papain concentration 0.085%), the purine removal rate of treated pork loin could reach 59.29 ± 1.39%. The meat quality of pork loin treated with the LTUP method such as hardness and chewiness decreased by 58.37% and 64.38%, respectively, and the in vitro protein digestibility was increased by 19.64%; the cooking loss was decreased by 15.45%, compared with the simulated household blanching process (HT). In view of the high purine removal rate, the losses of free amino acids and soluble peptides were acceptable and reasonable. SEM and LF-NMR results showed that low temperature and ultrasound combined with papain treatment opened a channel for purine transfer and promoted purine dissolution by affecting the protein structure of pork loin. In addition, the migration of water within the muscle tissue was also related to purine removal. In summary, LTUP is recommended as an efficient and green way for the meat industry to remove purine.

Assessment of the temporal trend and daily profiles of the dietary purine intake among Chinese residents during 2014 to 2021

The incidence of hyperuricemia is on the rise in China, primarily due to dietary habits. However, limited data exists regarding dietary purine intake in the country. This study aimed to estimate the daily dietary purine intake among Chinese residents from 2014 to 2021 and evaluate the temporal trend using joinpoint regression analysis. The analysis revealed an annual percentage change (APC) of 0.8% (95% CI: 0.1-1.5%) in dietary purine intake prior to the joinpoint (2014-2019). Following the joinpoint (2019-2021), the APC significantly increased to 6.5% (95% CI: 3.3-9.8%), indicating a noteworthy upward trend (p = 0.045). Furthermore, the average daily purine intake varied significantly among different regions of China, with the southern region showing the highest dietary intake of purines. Considering the diverse contributions of various food sources to dietary purine intake, it was observed that meat consumption had the greatest impact, accounting for 36.2% of purine intake, followed by cereals consumption (25.3%) and vegetables and edible fungi (24.2%). These findings hold significance for dietary intervention and management strategies aimed at reducing purine intake among the population.

Comparative analysis of food heating techniques on purine release in beef

Beef is widely believed to be high in purines and should be restricted in the daily diet of hyperuricemia population. In this study, we measured and analysed the purines in beef which treated with several thermal techniques or their combination, including steam heating at 100 °C, 120 °C and 140 °C, microwave heating on low, medium and high fire, and infrared heating at 120 °C, 130 °C and 140 °C. In comparison with raw beef, steam heating at 100 °C (P < 0.0001), high fire microwaved heating (P < 0.0001), and infrared heating at 130 °C (P < 0.0001) reduced the total purine sharply, especially the uricogenic purines. And the superposition of steam heating such as SM (P = 0.002) and SI (P = 0.004) slightly decreased purine contents more than other combinations. Additionally, there were apparent differences in total purines upon the gastrointestinal digestion of processed beef. These provide a viable diet alternative for decreasing the purine contents in beef and which could be essential for managing high uric acid levels for hyperuricemia and gout.

Development of Acid Hydrolysis-Based UPLC–MS/MS Method for Determination of Alternaria Toxins and Its Application in the Occurrence Assessment in Solanaceous Vegetables and Their Products

In this work, we proposed an acid hydrolysis-based analytical method for the detection of Alternaria toxins (ATs) in solanaceous vegetables and their products with solid-phase extraction (SPE) and ultrahigh-performance liquid chromatography–tandem mass spectrometry (UPLC–MS/MS). This study was the first to reveal that some compounds in the eggplant matrix bind to altenusin (ALS). Validation under optimal sample preparation conditions showed that the method met the EU criteria, exhibiting good linearity (R2 > 0.99), matrix effects (−66.6–−20.5%), satisfying recovery (72.0–107.4%), acceptable precision (1.5–15.5%), and satisfactory sensitivity (0.05–2 µg/kg for limit of detection, 2–5 µg/kg for limit of quantification). Out of 393 marketed samples, only 47 samples were detected, ranging from 0.54–806 μg/kg. Though the occurrence ratio (2.72%) in solanaceous vegetables could be negligible, the pollution status in solanaceous vegetable products was much more serious, and the incidences were 41.1%. In the 47 contaminated samples, the incidences were 4.26% for alternariol monomethyl ether (AME), 6.38% for alternariol (AOH) and altenuene (ALT), 42.6% for tentoxin (TEN), and 55.3% for tenuazonic acid (TeA).

Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-Fast Pace Methods?

In the rapidly evolving field of food science, nanotechnology-based biosensors are one of the most intriguing techniques for tracking meat freshness. Purine derivatives, especially hypoxanthine and xanthine, are important signs of food going bad, especially in meat and meat products. This article compares the analytical performance parameters of traditional biosensor techniques and nanotechnology-based biosensor techniques that can be used to find purine derivatives in meat samples. In the introduction, we discussed the significance of purine metabolisms as analytes in the field of food science. Traditional methods of analysis and biosensors based on nanotechnology were also briefly explained. A comprehensive section of conventional and nanotechnology-based biosensing techniques is covered in detail, along with their analytical performance parameters (selectivity, sensitivity, linearity, and detection limit) in meat samples. Furthermore, the comparison of the methods above was thoroughly explained. In the last part, the pros and cons of the methods and the future of the nanotechnology-based biosensors that have been created are discussed.

A Novel Purine and Uric Metabolism Signature Predicting the Prognosis of Hepatocellular Carcinoma

Background: Hepatocellular carcinoma (HCC) is regarded as one of the most common cancers in the world with a poor prognosis. Patients with HCC often have abnormal purine and uric acid metabolism, but their relationship with prognosis is unclear.

Methods: Here, we collected the data of peripheral blood uric acid and clinical data in 50 patients with HCC and analyzed the relationship with prognosis. At the same time, the transcriptome sequencing data of TCGA and GEO databases were collected to analyze the changes in purine metabolic pathway activity and construct a prognosis prediction model. Based on the prognosis prediction model related to purine metabolism, we further looked for the differences in the immune microenvironment and molecular level and provided possible drug targets.

Results: We found that the level of serum uric acid was positively correlated with the prognosis of HCC. At the same time, purine metabolism and purine biosynthesis pathway activities were significantly activated in patients with a poor prognosis of HCC. The prognosis prediction model of HCC based on purine metabolism and purine biosynthesis pathway can accurately evaluate the prognosis of patients with HCC. Meanwhile, we found that there were significant changes in tumor immune infiltration microenvironment and biological function at the molecular level in patients with over-activation of purine metabolism and purine biosynthesis pathway. In addition, we found that uric acid level was positively correlated with peripheral blood leukocytes in HCC patients.

Conclusion: In this study, we found that the level of peripheral blood uric acid in patients with HCC is correlated with their prognosis. The prognosis of patients with HCC can be accurately predicted through the metabolic process of uric acid and purine.