Measurement of the total purine contents and free nucleosides, nucleotides, and purine bases composition in Japanese anchovies (Engraulis japonicus) using high-performance liquid chromatography with UV detection
Measurement of the total purine contents and free nucleosides, nucleotides, and purine bases composition in Japanese anchovies (Engraulis japonicus) using high-performance liquid chromatography with UV detection
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DOI：
10.1080/15257770.2020.1809674
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发表时间：
2020-12-01
影响因子：
1.3
通讯作者：
Kaneko, K.
中科院分区：
文献类型：
--
作者：
Takayanagi, F.;Fukuuchi, T.;Kaneko, K.
高尿酸血症和痛风患者建议限制饮食中的嘌呤。在我们实验室使用高效液相色谱法（HPLC）测定各种食物中嘌呤含量时，我们观察并报告了嘌呤组成的变化。本研究采用两种高效液相色谱法分别测定了发酵前后枸杞中总嘌呤和游离嘌呤的含量。方法1涉及所有嘌呤（例如核酸和核苷酸）的酸水解，形成四个相应的嘌呤碱基。方法2是一种非水解方法，用于测量游离嘌呤（核苷酸、核苷、嘌呤碱基）的量。作为方法1的结果，发酵后，腺嘌呤相关的嘌呤和次黄嘌呤相关的嘌呤以及总嘌呤水平显著降低。无论是生的还是发酵的，每一种猪笼草都主要含有次黄嘌呤和鸟嘌呤相关的嘌呤。在次黄嘌呤相关的嘌呤中，方法2的结果显示，生黄芪含有大量的肌苷一磷酸（IMP），而发酵后含有更多的肌苷。在鸟嘌呤相关和腺嘌呤相关的嘌呤，这些核苷酸减少发酵和核苷和碱基增加。游离嘌呤的测量揭示了在方法1中观察到的发酵后的那些减少源自减少的核苷酸。这些结果表明，嘌呤受发酵菌和发酵时间的影响。
Dietary purine restrictions are recommended for patients with hyperuricemia and gout. While measuring the purine contents of various foods in our laboratory using high-performance liquid chromatography (HPLC), we observed and reported changes in purine composition. In this study, we measured the total purine content and free purine of raw anchovies as well as after fermentation, using two methods by HPLC. Method 1 involved acid hydrolysis of all purines, such as nucleic acids and nucleotides, to form four corresponding purine bases. Method 2, which is a non-hydrolysis method, is used to measure the amount of free purines (nucleotide, nucleoside, purine base). As a result of method 1, after fermentation, adenine-related and hypoxanthine-related purines and the total purine levels decreased significantly. Regardless of being raw or fermented, each anchovy contained mainly hypoxanthine- and guanine-related purines. Among the hypoxanthine-related purines, the results of method 2 revealed that the raw anchovies contained a lot of inosine monophosphate (IMP), while after fermentation contained more inosine. In guanine-related and adenine-related purines, those nucleotides decreased by fermentation and nucleosides and bases increased. Measurements of free purines revealed that those reductions after fermentation observed in method 1 were derived from decreased nucleotides. These results indicate that purines are affected by the fermentation bacteria and period.