水产品中嘌呤在贮藏加工中的变化规律及其对尿酸生成的影响

项目名称： 水产品中嘌呤在贮藏加工中的变化规律及其对尿酸生成的影响

项目编号： No.31271844

项目类型： 面上项目

立项/批准年度： 2013

项目学科： 农业科学

项目作者： 林洪

作者单位： 中国海洋大学

项目金额： 82万元

中文摘要： 过多摄入富含嘌呤的水产品是否会增加尿酸的含量进而加剧痛风症状，这个疑虑引发了人们对水产品食用安全的关注。为阐明水产品中嘌呤与尿酸生成的关系，为消费者提供科学的饮食指导，本项目组在前期采用反相离子对色谱法对食品中嘌呤含量检测的基础上，拟运用分析化学手段，系统分析水产品中嘌呤种类、含量及来源，找到水产品中嘌呤的特殊性，并利用禽类动物模型确定影响尿酸生成的关键嘌呤，研究其在渔获物中的代谢规律及其转化关键酶（如腺苷脱氨酶、鸟苷脱氨酶、黄嘌呤氧化酶等）的变化，同时探究水产品的贮藏与加工方式对嘌呤类化合物及其转化关键酶活性的影响，阐明水产品中嘌呤转化的机制，为消减尿酸的生成提供有效方法，此成果也可为其他食品中嘌呤的控制提供新的思路和理论支持。

中文关键词： 嘌呤；尿酸；痛风；变化规律；水产品安全

英文摘要： The hypothesis whether excessive intake of purine-rich seafood increases the uric acid production and aggravates gout symptoms has attracted extensive attentions of people about seafood safety. The purpose of this study is to elucidate the relationship between purine in seafood and uric acid production, to provide consumers with scientific diet guide. The contents of purine bases in food were investigated by reversed phase ion-pair chromatography in the former stage. In order to find out the specificity of purine in seafood, all kinds of purine and their precursors will be determined with chemical analysis methods. The key purine which influences uric acid production will be defined by poultry animal model. Research on the metabolism regulations of purine and the key enzymes of purine transformation including adenosine deaminase, guanosine deaminase and xanthine oxidase will be carried out. At the same time, the effect of storage and processing methods on purine and their key enzymes during transformation will be explored. New theory will be established by clarifying the mechanism of purine transformation in seafood and constructing effective methods to reduce uric acid production. These findings can also provide new thoughts and theoretical support for the control of purine in other foods.

英文关键词： Purine；Uric acid；Gout；Transforming rules；Aquatic products safety