College of Light Industry and Food Engineering, Guangxi University, Nanning, People's Republic of China.
J Sci Food Agric. 2022 Dec;102(15):7079-7086. doi: 10.1002/jsfa.12069. Epub 2022 Jul 2.
With the increasing prevalence of gout and its etiological hyperuricemia, dietary control of gout based on low-purine food according to patients' eating habits is becoming a better choice compared to the existing drug treatment such as allopurinol with notorious side effects. Reconstructing the purine metabolic pathway in vitro to degrade purine substances in food into natural functional allantoin appears to be an innovative method for preparing nutritious and healthy food of low purine content. The present study reports a computer-assisted in vitro reconstruction of four purinolytic enzymes metabolizing adenosine into allantoin to reduce purine content in food for personalized dietary control of hyperuricemia and gout.
Under the optimum reaction conditions of 40 °C and pH 7, 0.1 U of enzymes and 0.5 mmol L adenosine determined by an orthogonal test design, 16 different enzyme complexes were experimentally tested. The tested enzyme composition and allantoin production values were used as input and output to build a three-layer back propagation artificial neural network (BP-ANN) model, which was further optimized by a genetic algorithm (GA). The optimum enzyme complex predicted by the GA-BP-ANN model produced 248.08±7.832 μmol L allantoin, which was 19.9% higher than equimolar mixture of enzymes, and also more efficiently lowered purine contents in beer, as well as beef and yeast extracts.
This is the first in vitro reconstitution of complete purine metabolic pathway by combining ANN and GA technologies, with successful application with respect to lowering the purine content in food, indicating a promising application of computer-assisted in vitro reconstitution of purinolytic pathway in low-purine food to prevent hyperuricemia and gout. © 2022 Society of Chemical Industry.
随着痛风及其病因高尿酸血症的患病率不断增加，根据患者饮食习惯，通过低嘌呤食物对痛风进行饮食控制，正成为一种优于别嘌醇等现有药物治疗的选择，因为后者具有严重的副作用。在体外重建嘌呤代谢途径，将食物中的嘌呤物质降解为天然功能性尿囊素，似乎是一种制备低嘌呤含量的营养健康食品的创新方法。本研究报道了一种计算机辅助体外重建四种嘌呤水解酶，将腺苷代谢为尿囊素，以降低食物中的嘌呤含量，从而实现高尿酸血症和痛风的个性化饮食控制。
在 40°C 和 pH 7 的最佳反应条件下，通过正交试验设计确定 0.1 U 的酶和 0.5 mmol/L 的腺苷，对 16 种不同的酶复合物进行了实验测试。将测试的酶组成和尿囊素产量作为输入和输出，构建了一个三层反向传播人工神经网络（BP-ANN）模型，然后通过遗传算法（GA）对其进行了优化。GA-BP-ANN 模型预测的最佳酶复合物产生 248.08±7.832 μmol/L 的尿囊素，比等摩尔混合酶高 19.9%，并且更有效地降低了啤酒、牛肉和酵母提取物中的嘌呤含量。
这是首次通过结合 ANN 和 GA 技术体外重建完整的嘌呤代谢途径，成功应用于降低食物中的嘌呤含量，表明计算机辅助体外嘌呤水解途径重建在低嘌呤食物中预防高尿酸血症和痛风具有广阔的应用前景。© 2022 英国化学学会。
