Abstract Dietary purine restrictions are recommended for patients with hyperuricemia and gout. While measuring the purine contents of various foods in our laboratory using high-performance liquid chromatography (HPLC), we observed and reported changes in purine composition. In this study, we measured the total purine content and free purine of raw anchovies as well as after fermentation, using two methods by HPLC. Method 1 involved acid hydrolysis of all purines, such as nucleic acids and nucleotides, to form four corresponding purine bases. Method 2, which is a non-hydrolysis method, is used to measure the amount of free purines (nucleotide, nucleoside, purine base). As a result of method 1, after fermentation, adenine-related and hypoxanthine-related purines and the total purine levels decreased significantly. Regardless of being raw or fermented, each anchovy contained mainly hypoxanthine- and guanine-related purines. Among the hypoxanthine-related purines, the results of method 2 revealed that the raw anchovies contained a lot of inosine monophosphate (IMP), while after fermentation contained more inosine. In guanine-related and adenine-related purines, those nucleotides decreased by fermentation and nucleosides and bases increased. Measurements of free purines revealed that those reductions after fermentation observed in method 1 were derived from decreased nucleotides. These results indicate that purines are affected by the fermentation bacteria and period.

中文翻译：

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使用带紫外检测的高效液相色谱法测量日本凤尾鱼 (Engraulis japonicus) 的总嘌呤含量和游离核苷、核苷酸和嘌呤碱基组成

摘要 对于高尿酸血症和痛风患者，建议限制饮食中的嘌呤。在我们实验室使用高效液相色谱 (HPLC) 测量各种食物的嘌呤含量时，我们观察并报告了嘌呤成分的变化。在这项研究中，我们通过 HPLC 使用两种方法测量了生凤尾鱼以及发酵后的总嘌呤含量和游离嘌呤。方法 1 涉及所有嘌呤（例如核酸和核苷酸）的酸水解，以形成四个相应的嘌呤碱基。方法 2 是一种非水解方法，用于测量游离嘌呤（核苷酸、核苷、嘌呤碱基）的量。作为方法1的结果，发酵后，腺嘌呤相关和次黄嘌呤相关的嘌呤和总嘌呤水平显着降低。无论是生的还是发酵的，每种凤尾鱼都主​​要含有次黄嘌呤和鸟嘌呤相关的嘌呤。在次黄嘌呤相关的嘌呤中，方法2的结果显示，生凤尾鱼含有大量的肌苷单磷酸（IMP），而发酵后含有更多的肌苷。在鸟嘌呤相关和腺嘌呤相关的嘌呤中，这些核苷酸因发酵而减少，核苷和碱基增加。游离嘌呤的测量表明，在方法 1 中观察到的发酵后的那些减少源自核苷酸的减少。这些结果表明嘌呤受发酵细菌和时期的影响。方法2的结果显示，生凤尾鱼含有大量肌苷单磷酸（IMP），而发酵后含有更多肌苷。在鸟嘌呤相关和腺嘌呤相关的嘌呤中，这些核苷酸因发酵而减少，核苷和碱基增加。游离嘌呤的测量表明，在方法 1 中观察到的发酵后的那些减少源自核苷酸的减少。这些结果表明嘌呤受发酵细菌和时期的影响。方法2的结果显示，生凤尾鱼含有大量肌苷单磷酸（IMP），而发酵后含有更多肌苷。在鸟嘌呤相关和腺嘌呤相关的嘌呤中，这些核苷酸因发酵而减少，核苷和碱基增加。游离嘌呤的测量表明，在方法 1 中观察到的发酵后的那些减少源自核苷酸的减少。这些结果表明嘌呤受发酵细菌和时期的影响。