scholarly journals Study of the changes in the purine content in foods after heat cooking

2018 ◽  
Vol 42 (2) ◽  
pp. 165-172
Author(s):  
Tomoko Fukuuchi ◽  
Madoka Iwasaki ◽  
Noriko Yamaoka ◽  
Kiyoko Kaneko
Keyword(s):  
Purine Content

scholarly journals A novel enzymatic approach in the production of food with low purine content usingArxula adeninivoransendogenous and recombinant purine degradative enzymes

Bioengineered ◽  
2015 ◽  
Vol 6 (1) ◽  
pp. 20-25 ◽  
Author(s):  
Dagmara A Jankowska ◽  
Anke Trautwein-Schult ◽  
Arno Cordes ◽  
Rüdiger Bode ◽  
Keith Baronian ◽  
...  
Keyword(s):  
Purine Content ◽  
Degradative Enzymes

Endothelial Purine Content

1998 ◽  
pp. 827-831 ◽  
Author(s):  
H. Vorbach ◽  
G. Weigel ◽  
B. Robibaro ◽  
M. Reiter ◽  
M. Hlousek ◽  
...  
Keyword(s):  
Purine Content

The use of cytosine as a marker to estimate microbial protein synthesis in the rumen

1991 ◽  
Vol 1991 ◽  
pp. 107-107
Author(s):  
L.A. Sinclair ◽  
P.C. Garnsworthy ◽  
P.J. Buttery
Keyword(s):  
Protein Synthesis ◽  
Spectrophotometric Analysis ◽  
Diaminopimelic Acid ◽  
Nitrogen Flow ◽  
Microbial Protein ◽  
Hplc Separation ◽  
Microbial Nitrogen ◽  
Purine Content ◽  
Present Trial

Recently methods based upon the HPLC separation and detection of cytosine (Koenig 1980) and the spectrophotometric analysis of the total purine content of microbes (Zinn and Owens 1986) have been proposed to estimate microbial nitrogen flow at the duodenum. Little work has been undertaken in-vivo to evaluate cytosine as a marker and to compare it with current techniques. The present trial was designed to evaluate this marker and to compare it with diaminopimelic acid (DAPA), [3H]leucine and the total purine technique. In addition, recent reports (Hvelpund and Madsen 1985) have indicated that expressing miaobial efficiency in terms of carbohdrate, as opposed to organic matter degraded in the rumen, reduced the variation in microbial yield. This was also investigated.

scholarly journals Total purine content and comparison of the ratio of purine bases in common foodstuffs

2015 ◽  
Vol 39 (1) ◽  
pp. 7-21 ◽  
Author(s):  
Kiyoko Kaneko ◽  
Tomoko Fukuuchi ◽  
Katsunori Inazawa ◽  
Noriko Yamaoka ◽  
Shin Fujimori
Keyword(s):  
Purine Bases ◽  
Purine Content

scholarly journals Optimization of extraction conditions and determination of purine content in marine fish during boiling

PeerJ ◽  
2019 ◽  
Vol 7 ◽  
pp. e6690 ◽  
Author(s):  
Tingting Li ◽  
Likun Ren ◽  
Dangfeng Wang ◽  
Minjie Song ◽  
Qiuying Li ◽  
...  
Keyword(s):  
Marine Fish ◽  
High Performance ◽  
Scophthalmus Maximus ◽  
Abdominal Muscles ◽  
Time Saving ◽  
Purine Bases ◽  
Solid Ratio ◽  
Mixed Acid ◽  
Purine Content ◽  
Edible Parts

Background Gout is the second most common metabolic disease affecting human health. The disease of gout is closely related to the level of uric acid, which is the end-product of human purine metabolism. Moreover, food is the main way of external ingestion of purine. Method A simple and time-saving method was developed to extract purines like adenine, hypoxanthine, guanine, and xanthine from marine fish by single factor design combined with Box–Behnken. The contents of these purines in the edible parts and internal organs of marine fish, as well as Scophthalmus maximus, were determined by high-performance liquid chromatography to investigate the relationship between the boiling process and purine content. Result The mixed-acid method was chosen for the extraction of purine bases and the extraction conditions were as follows: mixture acid 90.00% TFA/80.00% FA (v/v, 1:1); hydrolysis temperature 90.00 °C; time 10.00 min; liquid-to-solid ratio 30:1. The total purine content of the edible parts (eyes, dorsal muscles, abdominal muscles, and skin) was the highest in Scophthalmus maximus, followed by sphyraena, Sardinella, Trichiurus lepturus, Scomberomorus niphonius, Pleuronectiformes, Sea catfish, Anguillidae, and Rajiformes. Moreover, boiling significantly reduced the purine content in the marine fish because of the transfer of the purines to the cooking liquid during boiling. Scophthalmus maximus, Sphyraena, and Sardinella were regard as high-purine marine fish, which we should eat less. We also confirmed that boiling significantly transferred purine bases from fish to cooking liquid. Thus, boiling could reduce the purine content of fish, thereby reducing the risk of hyperuricemia and gout.

scholarly journals An overview on the DNA nucleotide compositions across kingdoms

2016 ◽  
Author(s):  
Yabin Guo
Keyword(s):  
Codon Usage ◽  
Gc Content ◽  
Phylogenetic Groups ◽  
Interaction Dynamics ◽  
Non Coding Rna ◽  
Purine Content ◽  
Dna Strand ◽  
Rna Genes

AbstractThe DNA nucleotide compositions vary among species. This fascinating phenomenon has been studied for decades with some interesting questions remaining unclear. Recent years, thousands of genomes have been sequenced, but general evaluations on the nucleotide compositions across different phylogenetic groups are still absent. In this letter, I analyzed 371 genomes from different kingdoms and provided an overview on DNA nucleotide compositions. A number of important topics were discussed, including GC content, DNA strand symmetricity, CDS purine content, codon usage, thermophilicity in prokaryotes and non-coding RNA genes. I also gave explanations to two long debated questions: 1) both genome GC content and CDS purine content are correlated with the thermophilicity in archaea, but not in bacteria; 2) the purine rich pattern of CDS in most species is mainly a consequence of coding requirement, but not mRNA interaction dynamics. This study provides valuable information and ideas for future investigations.

scholarly journals Insights into the metabolism and behaviour of Varroa destructor mites from analysis of their waste excretions

Parasitology ◽  
2018 ◽  
Vol 146 (4) ◽  
pp. 527-532 ◽  
Author(s):  
Francisco Posada-Florez ◽  
Daniel E. Sonenshine ◽  
Noble I. Egekwu ◽  
Clifford Rice ◽  
Robert Lupitskyy ◽  
...  
Keyword(s):  
Chemical Analysis ◽  
Honey Bees ◽  
Varroa Destructor ◽  
High Performance ◽  
Host Cells ◽  
Liquid Chromatography Mass Spectrometry ◽  
Purine Content ◽  
Mite Feeding ◽  
Physical Effects

AbstractVarroa destructor mites (Acari: Varroidae) are harmful ectoparasites of Apis mellifera honey bees. Female foundresses of wax-capped pupal host cells and their daughters feed on host fluids from open wounds on the host's integument. Details of V. destructor mite nutrition are forthcoming, and little is known about the potential physical effects on hosts from mite feeding. Chemical analysis of waste excretions can infer details of animals’ nutrition. Here, chemical analysis by high-performance liquid chromatography/mass spectrometry (HPLC-MS/MS) of mite excretions showed that the purine content of V. destructor waste consists of guanine with traces of hypoxanthine. Traces of uric acid and caffeine were also detected. Concentrations of guanine attenuated over time and excretions collected from senescing mites did not contain detectable guanine. Non-reproducing individual female mites maintained in vitro, housed in gelatin capsules and provided a honey bee pupa, deposited an average of nearly 18 excretions daily, mostly on the host's integument rather than on the capsule wall. The weight and volume of excretions suggest mites can consume nearly a microlitre of host fluids each day. Compounded over 10 days, this together with open wounds, could lead to substantial water loss and stress to developing pupae.

Arxula adeninivorans recombinant adenine deaminase and its application in the production of food with low purine content

2013 ◽  
Vol 115 (5) ◽  
pp. 1134-1146 ◽  
Author(s):  
D.A. Jankowska ◽  
K. Faulwasser ◽  
A. Trautwein-Schult ◽  
A. Cordes ◽  
P. Hoferichter ◽  
...  
Keyword(s):  
Arxula Adeninivorans ◽  
Purine Content ◽  
Adenine Deaminase
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