Determination of total purine and free purine content in milk, soymilk, and enteral nutritional supplements to assist nutritional therapy for hyperuricemia and gout
Determination of total purine and free purine content in milk, soymilk, and enteral nutritional supplements to assist nutritional therapy for hyperuricemia and gout
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DOI：
10.1080/15257770.2022.2093362
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发表时间：
2022-06-22
影响因子：
1.3
通讯作者：
Kaneko, Kiyoko
中科院分区：
文献类型：
--
作者：
Fukuuchi, Tomoko;Itahashi, Itsuki;Kaneko, Kiyoko
在这项研究中，我们确定了嘌呤含量的牛奶和豆浆，作为富含蛋白质的饮料，并在肠道营养补充剂，以改善蛋白质营养不良的老年人。众所周知，牛奶消费可以降低血清尿酸水平，促进尿酸排泄。然而，关于豆浆对血清尿酸水平的影响，已有不同的结果报道。本研究的目的是定量和比较总嘌呤含量和单个嘌呤和嘧啶的分子类型（核苷酸，核苷和碱基）的内容。
In this study, we determined the purine contents in milk and soymilk, as protein-rich drinks, and in enteral nutritional supplements employed to ameliorate protein malnutrition in the elderly. Milk consumption is known to lower serum uric acid levels and to promote uric acid excretion. However, discrepant results have been reported regarding the effect of soymilk on serum uric acid levels. The purpose of this study was to quantify and compare the total purine contents and the contents of individual purines and pyrimidines by molecular type (nucleotides, nucleosides, and bases).