Ribonucleic acids in different tea fungus beverages

Abstract

In human nutrition, nucleic acids have to be balanced and limited up to 2 g/day because purines are degraded to urate, and excessive production of urate is a cause of gout which primarily affects adult males. Tea fungus beverage is a well known drink with high nutritional value and certain curative effects. Its benefits have been proved in a number of studies but it is still necessary to examine some potential harmful effects of this beverage. The aim of this paper was to investigate content of ribonucleic acids (RNA) produced during tea fungus fermentation on a usual substrate sweetened black tea, and on Jerusalem artichoke tubers (J.A.T) extract using method by Munro and Fleck (1966). pH, ribonucleic acids and also the production of proteins that affect purity of nucleic acids preparations were monitored. A higher value of RNA has been noticed in J.A.T. beverage (0.57 mg/ml) and with observation of usual daily dose of the beverage it is completely safe and useful one.