Prethodno priopćenje
https://doi.org/10.17113/ftb.57.03.19.6022
Influence of D-Amino Acids in Beer on Formation of Uric Acid
Yuhe Kan
; School of Chemical Sciences, University of Chinese Academy of Sciences, No.380 Huaibei Zhuang, Huairou District, 100049 Beijing, PR China
Zhikun Zhang
; School of Chemical Sciences, University of Chinese Academy of Sciences, No.380 Huaibei Zhuang, Huairou District, 100049 Beijing, PR China
Kunhao Yang
; School of Chemical Sciences, University of Chinese Academy of Sciences, No.380 Huaibei Zhuang, Huairou District, 100049 Beijing, PR China
Mengru Ti
; School of Chemical Sciences, University of Chinese Academy of Sciences, No.380 Huaibei Zhuang, Huairou District, 100049 Beijing, PR China
Yongqi Ke
; School of Chemical Sciences, University of Chinese Academy of Sciences, No.380 Huaibei Zhuang, Huairou District, 100049 Beijing, PR China
Li Wu
; School of Chemical Sciences, University of Chinese Academy of Sciences, No.380 Huaibei Zhuang, Huairou District, 100049 Beijing, PR China
Jingkui Yang
; School of Chemical Sciences, University of Chinese Academy of Sciences, No.380 Huaibei Zhuang, Huairou District, 100049 Beijing, PR China
Yujian He
; School of Chemical Sciences, University of Chinese Academy of Sciences, No.380 Huaibei Zhuang, Huairou District, 100049 Beijing, PR China
Sažetak
Excessive intake of beer could increase serum uric acid levels, leading to high risk of gout, which was previously attributed to high purine content in beer. Recent reports that purine-rich vegetables and bean products do not cause higher uric acid levels do not support this theory. Why excessive intake of beer could increase a high risk of gout has been unclear. Other factors affecting the accumulation of uric acid in the blood have been explored. Beer contains relatively high levels of D-amino acids due to the racemization of l-amino acids induced by food processing. D-amino acid was catalyzed by D-amino acid oxidase to produce H2O2, which is further oxidized in the presence of Fe2+ to produce hydroxyl radicals, resulting in DNA damage and formation of a large amount of purine bases, which are oxidized to uric acid by a series of enzymes. Some food ingredients, such as vitamins and I–, prompt D-amino acids to form uric acid. D-amino acids in beer are one of the key factors responsible for the increase in uric acid levels. The biological response of D-amino acids could explain gout occurrence in beer drinkers.
Ključne riječi
uric acid; beer; D-amino acid; hydroxyl radicals; DNA damage
Hrčak ID:
227296
URI
Datum izdavanja:
30.9.2019.
Posjeta: 1.500 *