<b>Total purine content and comparison of the ratio of purine bases in common foodstuffs</b>

DOI 1 Citations Open Access
  • Kaneko Kiyoko
    Laboratory of Biomedical and Analytical Sciences, Department of Medicinal Chemistry, Faculty of Pharma Sciences, Teikyo University
  • Fukuuchi Tomoko
    Laboratory of Biomedical and Analytical Sciences, Department of Medicinal Chemistry, Faculty of Pharma Sciences, Teikyo University
  • Inazawa Katsunori
    Laboratory of Biomedical and Analytical Sciences, Department of Medicinal Chemistry, Faculty of Pharma Sciences, Teikyo University
  • Yamaoka Noriko
    Laboratory of Biomedical and Analytical Sciences, Department of Medicinal Chemistry, Faculty of Pharma Sciences, Teikyo University
  • Fujimori Shin
    Department of Internal Medicine, Teikyo University School of Medicine, Teikyo University

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  • <b>食品中プリン体含量および塩基別含有率の比較</b>

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Abstract

In this report, we summarize the purine content of a total of 292 foodstuffs, determined with an established HPLC method for purine analysis. These foodstuffs were classified into 5 groups according to their purine content. The ratio of the four purine bases ( adenine, guanine, hypoxanthine, and xanthine ) was compared. Eggs, fruits, dairy foods, cereals, vegetables, mushrooms, and soybean products contained small amounts of purines and mainly adenine and guanine. These foods are considered to be beneficial for hyperuricemic patients and those with gout. Many types of meat and fish contained >100mg of purines /100 g. Most meat and fish contained hypoxanthine at a high rate relative to the total amount of purines ( >50% ). Some of the oily fish with a metallic color contained a large amount of guanine. Guanine has not been reported to change the serum uric acid level. Because the effect of hypoxanthine on the serum level of uric acid seemed to be stronger than that of other purines, a high-level intake of meat and fish should be avoided, and a moredate intake of oily fish can be recommended in nutritional therapy for gout and hyperuricemia.

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