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

Abstract

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.

Xanthine oxidase inhibitory peptides derived from tuna protein: virtual screening, inhibitory activity, and molecular mechanisms

“…In vitro XO activity was assayed using HPLC with a slight modification 28 . All solutions were dissolved in phosphate buffer (pH 7.4).…”

Peer Review #1 of "The inconsistent microbiota of Budu, the Malaysian fermented anchovy sauce, revealed through 16S amplicon sequencing (v0.1)"

“…One of the concerns that Budu research can address is that Budu consumption presents a potential health risk (Mohd et al, 2011;Rosma et al, 2009). Due to the rich purine content in anchovies (2,258.91 mg/kg) (Li et al, 2019), there is a concern that consumption of Budu could present a risk to higher gout incidence in Malaysia (Paul & James, 2017). Furthermore, based on Rosma et al (2009), seven of 12 Budu samples from 12 different producers contained histamine content exceeding 50 mg/100 g sample, which is the FDA limit for histamine consumption (FDA, 2011).…”

“…However, certain metabolites in Budu might present as a potential health risk. For instance, high amounts of purine (Li et al, 2019) and histamine (Rosma et al, 2009) in Budu are associated with gout (Paul & James, 2017) and scombroid poisoning (Tortorella et al, 2014), respectively.…”

The 16S microbiota of Budu, the Malaysian fermented anchovy sauce

“…This is needed because its consumption can present as a potential health risk due to its high purine and histamine content (Mohd et al, 2011;Rosma et al, 2009). Due to the rich purine content in anchovies, (2,258.91 mg/kg) (Li et al, 2019), there is a concern that consumption of Budu could present a risk to higher gout incidence in Malaysia (Paul and James, 2017). Also, based on Rosma et al (2009), seven of twelve Budu samples from twelve different producers contained histamine content exceeding 50 mg/100 g sample, which is the FDA limit for histamine consumption (FDA, 2011) .…”

“…However, certain metabolites in Budu might present as a potential health risk. For instance, Budu has a high amount of purine (Li et al, 2019) and histamine (Rosma et al, 2009), metabolites that are associated with gout (Paul and James, 2017) and scombroid poisoning (Tortorella et al, 2014) , respectively. Fish sauce microbes are responsible towards health and gastronomic properties of the fish sauce by altering the metabolite content of the fish sauce.…”