Abstract
SUMMARYExcessive 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.
Highlights
As we know well, the high level of serum uric acid (H2U) in vivo causes hyperuricaemia (HUA), which is closely associated with the development and progression of gout, cardiovascular diseases, renal disease and tumour lysis syndrome [1,2,3]
Samples 7–11 with different concentrations of d-Ala were striking red, and the colour became darker with the increase of the concentrations of d-Ala. These results confirm that H2O2 is produced by d-amino acid oxidase (DAAO) from d-amino acid (DAA) rather than l-amino acids (LAA), and that it can be detected by
H2O2 produced by DAA and DAAO could more react with Fe2+ than with Cu+ to formOH, and we studied the reduction of Fe3+ to Fe2+ by vitamin E, which caused the DNA damage in the presence of DAA and DAAO
Summary
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. 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
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