Towards the Use of Adsorption Methods for the Removal of Purines from Beer

Beer corresponds to a fermented alcoholic beverage composed of several components, including purine compounds. These molecules, when ingested by humans, can be catabolized into uric acid, contributing to uric acid’s level increase in serum, which may lead to hyperuricemia and gout. To assure a prope...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Catarina Almeida, Márcia C. Neves, Mara G. Freire
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	beer purine compounds uric acid hyperuricemia gout enzymatic methods Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/a9a59c26890c4bbfb9a87ec09de3824d
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:a9a59c26890c4bbfb9a87ec09de3824d
record_format	dspace
spelling	oai:doaj.org-article:a9a59c26890c4bbfb9a87ec09de3824d2021-11-11T18:28:11ZTowards the Use of Adsorption Methods for the Removal of Purines from Beer10.3390/molecules262164601420-3049https://doaj.org/article/a9a59c26890c4bbfb9a87ec09de3824d2021-10-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/21/6460https://doaj.org/toc/1420-3049Beer corresponds to a fermented alcoholic beverage composed of several components, including purine compounds. These molecules, when ingested by humans, can be catabolized into uric acid, contributing to uric acid’s level increase in serum, which may lead to hyperuricemia and gout. To assure a proper management of this disease, physicians recommend restrictive dietary measures, particularly by avoiding the consumption of beer. Therefore, it is of relevance to develop efficient methods to remove purine compounds from alcoholic beverages such as beer. In this review, we provide an introduction on fermented alcoholic beverages, with emphasis on beer, as well as its purine compounds and their role in uric acid metabolism in the human body in relation to hyperuricemia and gout development. The several reported enzymatic, biological and adsorption methods envisaging purine compounds’ removal are then reviewed. Some enzymatic and biological methods present drawbacks, which can be overcome by adsorption methods. Within adsorption methods, adsorbent materials, such as activated carbon or charcoal, have been reported and applied to beer or wort samples, showing an excellent capacity for adsorbing and removing purine compounds. Although the main topic of this review is on the removal of purine compounds from beer, other studies involving other matrices rather than beer or wort that are rich in purines are included, since they provide relevant clues on designing efficient removal processes. By ensuring the selective removal of purine compounds from this beverage, beer can be taken by hyperuricemic and gouty patients, avoiding restrictive dietary measures, while decreasing the related healthcare economic burden.Catarina AlmeidaMárcia C. NevesMara G. FreireMDPI AGarticlebeerpurine compoundsuric acidhyperuricemiagoutenzymatic methodsOrganic chemistryQD241-441ENMolecules, Vol 26, Iss 6460, p 6460 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	beer purine compounds uric acid hyperuricemia gout enzymatic methods Organic chemistry QD241-441
spellingShingle	beer purine compounds uric acid hyperuricemia gout enzymatic methods Organic chemistry QD241-441 Catarina Almeida Márcia C. Neves Mara G. Freire Towards the Use of Adsorption Methods for the Removal of Purines from Beer
description	Beer corresponds to a fermented alcoholic beverage composed of several components, including purine compounds. These molecules, when ingested by humans, can be catabolized into uric acid, contributing to uric acid’s level increase in serum, which may lead to hyperuricemia and gout. To assure a proper management of this disease, physicians recommend restrictive dietary measures, particularly by avoiding the consumption of beer. Therefore, it is of relevance to develop efficient methods to remove purine compounds from alcoholic beverages such as beer. In this review, we provide an introduction on fermented alcoholic beverages, with emphasis on beer, as well as its purine compounds and their role in uric acid metabolism in the human body in relation to hyperuricemia and gout development. The several reported enzymatic, biological and adsorption methods envisaging purine compounds’ removal are then reviewed. Some enzymatic and biological methods present drawbacks, which can be overcome by adsorption methods. Within adsorption methods, adsorbent materials, such as activated carbon or charcoal, have been reported and applied to beer or wort samples, showing an excellent capacity for adsorbing and removing purine compounds. Although the main topic of this review is on the removal of purine compounds from beer, other studies involving other matrices rather than beer or wort that are rich in purines are included, since they provide relevant clues on designing efficient removal processes. By ensuring the selective removal of purine compounds from this beverage, beer can be taken by hyperuricemic and gouty patients, avoiding restrictive dietary measures, while decreasing the related healthcare economic burden.
format	article
author	Catarina Almeida Márcia C. Neves Mara G. Freire
author_facet	Catarina Almeida Márcia C. Neves Mara G. Freire
author_sort	Catarina Almeida
title	Towards the Use of Adsorption Methods for the Removal of Purines from Beer
title_short	Towards the Use of Adsorption Methods for the Removal of Purines from Beer
title_full	Towards the Use of Adsorption Methods for the Removal of Purines from Beer
title_fullStr	Towards the Use of Adsorption Methods for the Removal of Purines from Beer
title_full_unstemmed	Towards the Use of Adsorption Methods for the Removal of Purines from Beer
title_sort	towards the use of adsorption methods for the removal of purines from beer
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/a9a59c26890c4bbfb9a87ec09de3824d
work_keys_str_mv	AT catarinaalmeida towardstheuseofadsorptionmethodsfortheremovalofpurinesfrombeer AT marciacneves towardstheuseofadsorptionmethodsfortheremovalofpurinesfrombeer AT maragfreire towardstheuseofadsorptionmethodsfortheremovalofpurinesfrombeer
_version_	1718431842782150656

Towards the Use of Adsorption Methods for the Removal of Purines from Beer

Ejemplares similares