Profiling of purines in four kinds of mushroom with the use of HPLC and LC-MS

DOI 1 Citations 15 References
  • Inazawa Katsunori
    Department of Analytical Chemistry, Faculty of Pharmaceutical Sciences, Teikyo University
  • Yamaoka Noriko
    Department of Analytical Chemistry, Faculty of Pharmaceutical Sciences, Teikyo University
  • Inagawa Satoko
    Department of Analytical Chemistry, Faculty of Pharmaceutical Sciences, Teikyo University
  • Yasuda Makoto
    Department of Analytical Chemistry, Faculty of Pharmaceutical Sciences, Teikyo University
  • Mawatari Ken-ichi
    Department of Analytical Chemistry, Faculty of Pharmaceutical Sciences, Teikyo University
  • Nakagomi Kazuya
    Department of Analytical Chemistry, Faculty of Pharmaceutical Sciences, Teikyo University
  • Hisatome Ichiro
    Division of Regenerative Medicine and Therapeutics, Depertment of Gene Function and Regenerative Medicine, Tottori University Graduate School of Medical Science
  • Kaneko Kiyoko
    Department of Analytical Chemistry, Faculty of Pharmaceutical Sciences, Teikyo University

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  • ＨＰＬＣ及びＬＣ‐ＭＳを用いたきのこ４種中のプリン体プロファイリング

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Abstract

Hyperuricemia and gout are known as lifestylerelated diseases. They are strongly related to dietary habits, because excess intake of purine bodies increases the serum uric acid level. The influence of purine body intake on the serum uric acid level is considered to differ among their molecular types. In order to investigate the effect of purines on the serum uric acid level, it is important to measure the content of total purine bases as well as nucleosides and nucleotides. In this study, we profiled total purines as free bases, nucleosides, nucleotides, and DNA/RNA in four kinds of mushroom. Total purine bases and free purine bases were measured by HPLC. Total purine bases were determined after the hydrolysis of nucleosides, nucleotides, DNA and RNA by perchloric acid. Twenty-three kinds of nucleosides and nucleotides were measured using the simultaneous determination method with LC-MS. The values obtained by LC-MS analysis were converted to the same origin of purine base derived from nucleosides and nucleotides. Purine base derived from DNA/RNA was calculated by subtraction of free bases and nucleosides and nucleotides from total purines. The amount of total purine bases, free purine bases, nucleosides and nucleotides (as base), and DNA and RNA (as base) in four kinds of mushroom were 15.6-37.9mg/100g, 0.2-2.4mg/100g, 5.5-13.5mg/100g, 6.4-24.1mg/100g, respectively. These mushrooms are recommended for patients with gout or hyperuricemia as low purine food. From the profiling of purines in mushrooms in this study, it was confirmed that the proportion of purine base derived from DNA and RNA was the largest among their molecular type.

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