Different processed milk with residual xanthine oxidase activity and risk of increasing serum uric acid level
نویسندگان
چکیده
Xanthine oxidase (XO), the main enzyme responsible for formation of uric acid, is abundant on milk fat globule membrane (MFGM), which might be associated with increasing risk hyperuricemia from high-fat compared to low-fat dairy product. In our study, we hypothesized that XO activity could maintained after hydrolysis under conditions simulating digestion and produce acid either in blood or intestine. First, protein levels different types processed (ultra-high temperature treatment (UHT), pasteurization skim) were examined by Western Blot, was measured level production. conclusion, residual pasteurized whole retained vitro hydrolysis, increased vivo. Although highly nutritious, can a factor acute increase acid. This study elaborated digestive characteristics processes, provides theoretical basis selection controlling gout.
منابع مشابه
Xanthine oxidase catalyzes the oxidation of hypoxanthine to xanthine and xanthine to uric acid as follows
The enzyme is well-suited to carry out the catalysis of these oxidative reactions, containing as it does four redox-active sites: molybdenum, flavin adenine dinucleotide (FAD) and a pair of iron-sulfur centers of the ferredoxin type (Fe2S2). The purine substrates interact with the enzyme at the molybdenum site of xanthine oxidase and oxygen at the flavin site. The two metabolic reactions above ...
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ژورنال
عنوان ژورنال: Food bioscience
سال: 2021
ISSN: ['2212-4292', '2212-4306']
DOI: https://doi.org/10.1016/j.fbio.2021.100892