Determination and profiling of purines in foods by using HPLC and LC-MS

Autor:	Tomoko Fukuuchi, A. Sato, Y. Kato, Noriko Yamaoka, Kazuya Nakagomi, Katsunori Inazawa, Kiyoko Kaneko, Ken-ichi Mawatari, Makoto Yasuda
Rok vydání:	2014
Předmět:	chemistry.chemical_classification Purine Chromatography Meat Chemistry Serum uric acid food and beverages General Medicine Mass spectrometry Biochemistry High-performance liquid chromatography Mass Spectrometry chemistry.chemical_compound Liquid chromatography–mass spectrometry Purines Genetics Nucleic acid Molecular Medicine Nucleotide Purine metabolism Chromatography High Pressure Liquid Food Analysis Solanum tuberosum
Zdroj:	Nucleosides, nucleotidesnucleic acids. 33(4-6)
ISSN:	1532-2335
Popis:	Purines in food are known to raise serum uric acid levels. We determined the purine content of sweet potato and beef by high-performance liquid chromatography and liquid chromatography-mass spectrometry. The purine content of the samples was 118–1,034 μmol/100 g. The total purine content was also divided into purine bases, nucleosides, nucleotides, and nucleic acids. Our results suggest that differences in total purine content and in the ratio of purine types between vegetables and beef cause a difference in elevation of serum uric acid levels.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f103ff8b34bbf0021ea8d99cbbde8cc9 https://pubmed.ncbi.nlm.nih.gov/24940702 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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