Changes in Purine Composition of Swordfish by Soaking in Saikyo Miso

• Published in: Gout and Uric & Nucleic Acids Vol. 44; no. 2; pp. 177 - 185
• Main Authors: Takayanagi, Fukue, Fukuuchi, Tomoko, Yamaoka, Noriko, Yasuda, Makoto, Mawatari, Ken-ichi, Oku, Naoto, Kaneko, Kiyoko
• Format: Journal Article
• Language: Japanese
• Published: Japanese Society of Gout and Uric & Nucleic Acids 20.12.2020
• Subjects: diet therapy; fish dishes; Hyperuricemia/gout; purine contents; Saikyo-miso
• ISSN: 2435-0095
• DOI: 10.14867/gnamtsunyo.44.2_177

We have reported that when a fish is immersed in fermented sake lees, some purines in the fish migrate from the fish side to the soaked side. In this study, to compare different fermented foods, we investigated changes in the purine composition and behavior of swordfish soaked in Saikyo miso. The swordfish was soaked in Saikyo miso for 1 and 3 days. Purines of foods were measured by two methods using high performance liquid chromatography (HPLC) developed in our laboratory. The total purine contents of swordfish and Saikyo-miso were 149.7 and 40.9 mg/100 g respectively. When swordfish was soaked in Saikyo miso for 3 days, hypoxanthine (HX)-related purine in the swordfish was significantly decreased. HX-related purine in Saikyo miso after soaking for 3 days was significantly increased.As the results of free purine measurement, inosine monophosphate (IMP), inosine (Ino), and HX in raw swordfish were abundantly detected. When soaked in Saikyo miso, Ino in swordfish decreased and Ino in Saikyo miso increased. Furthermore, as a result of solid-liquid separation of Saikyo miso, purines were mainly present on the liquid side.Therefore, it was shown that Saikyo-zuke reduced the amount of Ino, which is an HX type that is abundant in swordfish, and that most of it moved to the liquid side of Saikyo miso. This dish should be recommended in dietary therapy for patients with hyperuricemia and gout.