1College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; nc.ude.uajn.uts@6408010202 (M.W.); [email protected] (W.Z.); nc.ude.uajn@3900202T (X.S.)
This is an article by Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
1College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; nc.ude.uajn.uts@6408010202 (M.W.); [email protected] (W.Z.); nc.ude.uajn@3900202T (X.S.)
This is an article by Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
1College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; nc.ude.uajn.uts@6408010202 (M.W.); [email protected] (W.Z.); nc.ude.uajn@3900202T (X.S.)
This is an article by Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
1College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; nc.ude.uajn.uts@6408010202 (M.W.); [email protected] (W.Z.); nc.ude.uajn@3900202T (X.S.)
This is an article by Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
Chinese chicken broth is well known for its outstanding nutritional value and flavor, widely consumed in China. The goal of this study was to create a sensitive and accurate high-performance liquid chromatography-variable wavelength detector (HPLC-VWD) method to find purines and uric acid in Chinese chicken broth for managing gout and hyperuricemia. Chromatographic separation was performed on an Agilent TC-C18 (2) column (4. 6 mm × 250 mm, 5. 0 µm), using 0. 02 M KH2PO4 (pH 4. 0) as a mobile phase. Sample pretreatment was optimized to enable the extraction of all analytes from Chinese chicken broth. According to the study, the best conditions for pretreatment were chicken broth containing 60% trifluoroacetic acid (TFA) and 20% formic acid (FA) in a volume ratio of 1:1, v/v, and hydrolysis for 10 minutes at 85°C to 2°C in a water bath. The limits of detection (LODs) and limits of quantification (LOQs) of the purines and uric acid were 0. 58–1. 71 µg/L and 1. 92–5. 70 µg/L, respectively. The recoveries were 91–101%, with the relative standard deviations (RSDs) lower than 3%. The whole method has been used successfully to find out how much purines and uric acid are in Chinese chicken soups from different Chinese provinces.
Purines are natural alkaloids that mostly contain adenine, guanine, hypoxanthine, and xanthine. They are found in a lot of foods as free bases and bound purines (nucleic acids, nucleotides, and nucleosides) [1]. Uric acid is made in the body when certain substances are eaten. This happens because of the help of enzymes [2]. Once purine metabolism is disturbed, there is an imbalance between uric acid production and renal excretion. If this happens, the high level of uric acid in the blood can build up over time and form monosodium urate crystals in the joints and soft tissues. This can lead to hyperuricemia and even gout [3,4]. Hyperuricemia can also cause a number of other problems, including high blood pressure, chronic kidney disease, and heart disease [5,6]. In recent years, the number of people with gout has been rising around the world, with the highest rates in Oceania and among certain ethnic groups over 2010 [7]. The 2021 China High Uric Acid and Gout Trend White Paper says that 13 million people in China have hyperuricemia. 3%, with approximately 177 million people being affected and more than 14. 66 million suffering from gout [8]. In addition to genetic factors, gout is closely related to people’s dietary and lifestyle habits.
Dietary purines have an essential impact on serum uric acid concentration. As peoples’ living standards rise, foods like seafood, meat, animal fat, and broth are slowly becoming staples in modern diets. These foods have a lot of purines, and eating too many of them can throw off the body’s uric acid balance and raise the risk of hyperuricemia [9]. In addition, studies have shown that meat contains the metabolite uric acid along with purines, which can directly affect the blood uric acid levels when eaten [10,11]. A tasty traditional meat broth called Chinese chicken broth is popular with people because it helps with hunger, digestion, colds, and is good for you [12,13,14]. Though, most of the purines and uric acid are moved from the chicken to the soup during the long boiling process. This is in addition to the protein, fat, minerals, and other nutrients. Chicken soup’s flavor and nutritional value often mislead consumers to ignore its uric acid and high purine content. So, finding out exactly how much purine and uric acid are in Chinese chicken broth can give people, especially those with gout, scientific information about their diet.
Currently, many ways have been developed to find purines in food, such as ion chromatography [15], capillary electrophoresis [16], enzyme-assisted electrochemical detection [17], and high-performance liquid chromatography (HPLC) [18,19]. Among these methods, HPLC is the mainstream detection method. It has been used a lot to find out how much purine is in foods from plants and animals, fungi and algae, and aquatic products because it is easy to use, quick, and accurate [2,20]. It’s interesting that, despite chicken broth being one of the most popular broths in the world, no studies have looked into how much purine is in chicken soup products. It’s possible that the different nutrients in chicken broth, like proteins, amino acids, and fats, make the pretreatment process hard to understand and get rid of all the substances that get in the way of accurately measuring purines. It is also worth noting that there is a lack of attention to uric acid levels in food. Few studies have looked at how much uric acid is in food, which makes it hard to get a good idea of how tasty food is for people with gout. This study found the best trifluoroacetic acid/formic acid (TFA/FA) hydrolysis conditions and reliable HPLC conditions to find four purines and uric acid in Chinese chicken soup at the same time. The point of this study was to find purines and uric acid in Chinese chicken broth and improve how patients with hyperuricemia and gout are managed their meals.
As someone who battles gout flare-ups from time to time, I’m always looking for ways to reduce inflammation and ease my symptoms. Recently, bone broth has exploded in popularity for its potential health benefits. But is beef bone broth bad for gout? I had to dig into the science to find out.
First a quick primer on gout if you aren’t familiar with this painful form of inflammatory arthritis. It occurs when there’s a buildup of uric acid crystals in the joints often brought on by high levels of purines in the diet. Purines are compounds found in certain foods that break down into uric acid. A gout attack causes swelling, redness, heat, pain, and tenderness in the joints. No fun at all.
So where does beef bone broth come in? Here’s what I learned after researching this trendy new food
What Is Bone Broth?
Bone broth is made by simmering animal bones and connective tissues for hours This long cooking time helps extract the collagen, amino acids, and nutrients from the bones into the broth These nourishing compounds are said to help heal leaky gut, improve joint health, and provide other benefits.
Beef bone broth in particular has become very popular. It has a rich, meaty flavor that makes it the perfect wintertime comfort food. Sipping on a steamy mug of beef bone broth can feel soothing and therapeutic.
Potential Benefits of Bone Broth
The potential health perks of bone broth include:
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Anti-inflammatory effects – Compounds like collagen may help reduce inflammation.
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Joint support – The collagen, gelatin, and amino acids help rebuild connective tissue and cushion joints.
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Nutrient density – Bone broth delivers minerals like calcium, magnesium, phosphorus, and potassium.
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Gut healing – The gelatin may help seal up a leaky gut and support the gut lining.
These benefits make bone broth seem like an ideal food for gout. But could the high purine content override the anti-inflammatory effects? Let’s dig into the purine content next.
Do the Purines in Bone Broth Trigger Gout?
Here’s where things get tricky. The bones and connective tissue used to make beef bone broth do contain moderate amounts of purines. And foods high in purines are commonly linked to gout attacks since purines raise uric acid levels.
But recent research shows that the collagen in bone broth may help offset the purines:
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One study found collagen peptides reduced inflammation and uric acid levels in animals with gout.
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Another study showed glycine, an amino acid abundant in collagen, helped lower uric acid levels.
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The collagen may also help rebuild cartilage in the joints and improve joint function.
So while beef bone broth contains some purines, the collagen and amino acids seem to counteract the inflammatory effects of the purines.
Tips for Consuming Beef Bone Broth with Gout
If you want to try beef bone broth but are worried about gout flares, here are some tips:
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Stick to 1 cup per day – Moderation is key when you have gout. Too much bone broth could still trigger an attack.
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Avoid add-ins like onions – Onions, mushrooms, and alcohol are high-purine ingredients to steer clear of. Stick to plain bone broth.
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Make your own – This lets you control the ingredients and avoid preservatives or MSG.
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Try a vegetable broth – For a lower purine option, make bone broth with veggies instead of beef bones.
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Drink plenty of water – Stay hydrated to help flush out uric acid. Drink water before and after consuming bone broth.
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Talk to your doctor – Get your doctor’s input, especially if you get frequent gout attacks.
The bottom line is moderation and paying attention to your own symptoms. If drinking beef bone broth seems to aggravate your gout, try scaling back or switching to a veggie broth. But the collagen may counteract the purines enough that 1 cup per day is tolerated well, providing anti-inflammatory benefits. Give it a try and see how your body responds.
Materials and Methods
Purine standards (adenine, guanine, hypoxanthine, and xanthine, purity ≥ 99%) were obtained from Sigma-Aldrich Co. , Ltd. (St. Louis, MO, USA). Uric acid standard (purity ≥ 98%) was provided by Shanghai Yuanye Biotechnology Co. , Ltd. (Shanghai, China). HPLC-grade TFA and FA were purchased from Shanghai Aladdin Biochemical Technology Co. , Ltd. (Shanghai, China). HPLC-grade methanol was supplied by Merck (Darmstadt, Germany). Guaranteed reagent grade perchloric acid (PCA) was provided by Yonghua Chemical Co. , Ltd. (Jiangsu, China). Sinopharm Chemical Reagent Co., Ltd. bought fully guaranteed reagent grade potassium dihydrogen phosphate (KH2PO4), phosphoric acid (H3PO4), sodium hydroxide (NaOH), and potassium hydroxide (KOH). , Ltd. (Shanghai, China). Ultrapure water was supplied by Sartorius-Arium pro system (Sartorius AG, Goettingen, Germany).
Yellow-feather chickens 400 days old (gutted) were supplied by the Wens Foodstuff Group Co. , Ltd. (Guangdong, China) and stored at −20 °C. Twelve commercially available Chinese chicken broths were bought from different provinces in China. BR-1, BR-4, BR-5, BR-6, BR-7, BR-8, BR-9, BR-10, BR-11, and BR-12 were all from Hubei; BR-2 and BR-11 were from Guangdong; BR-3 was from Guizhou; BR-6 was from Jiangsu; BR-7 was from Fujian; BR-9 was from Yunnan; and BR-12 was from Jiangxi. The major ingredients of chicken broth products included old hen, salt, and water.
5. Chinese Chicken Broth Preparation
Chinese chicken stock was prepared according to the protocol of Qi et al. [21]. To sum up, yellow-feather chicken bodies that had their heads, claws, and internal organs cut in half across the back, rinsed and drained in cold water, and cooked in a 5 6 L stainless steel stockpot (RT22AA1, Supor Co. , Ltd. , Yuhuan, China) with purified water (Yibao, Shenzhen, China) at the meat to water ratio of 1:2 (w/w). The chicken body was put into the stainless steel pot when the clean water temperature reached 95–99 °C. The cooking started when the broth temperature reached 95–99 °C again. The chicken stock was kept at -20 °C for further study after the top layer of fat was taken off after 4 hours of stewing.
A study was done to find the best ways to get purines and uric acid out of Chinese chicken stock using a single-factor test and an orthogonal experimental design. The goal was to improve the yield, recovery, and efficiency of purine extraction from chicken broth. The original extraction method for purines and uric acid in chicken broth was referenced as follows. The 1 mL of chicken broth was put into a centrifuge tube that already had 10 mL of TFA/FA acid (1:1, v/v) in it. Samples were heated in a water bath at 90 °C for 12 minutes by shaking them. They were then quickly cooled in an ice bath. Subsequently, the hydrolysate in the centrifuge tube was blown to near dryness with nitrogen. The residue was reconstituted with 4 mL of 0. 02 M KH2PO4 (pH 4. 0) solution. The mixture was vortexed for 1 min (Vortex Genius 3, IKA-Werke GmbH & Co. , Staufen, Germany) and dissolved using ultrasound assistance (XO-25-12DTD, Nanjing Xianou Instruments Manufacture Co. , Ltd. , Nanjing, China). Finally, the solution was filtered through a hydrophilic PTFE-Q type (13 mm × 0. 22 µm) filter membrane (Agilent Technologies, Santa Clara, CA, USA) and injected into the HPLC system analysis.
Hydrolysis%20was%20conducted%20as%20described%20above,%20and%20the%20effect%20of%20several%20independent%20factors%20on%20purine%20and%20uric%20acid%20extraction%20from%20the%20chicken%20broth%20was%20investigated%20by%20a%20single-factor%20test,%20which%20included%20the%20following%20parameters:%20hydrolysis%20temperature%20(60%20%C2%B0C,%2065%20%C2%B0C,%2070%20%C2%B0C,%2075%20%C2%B0C,%2080%20%C2%B0C,%2085%20%C2%B0C,%2090%20%C2%B0C,%20and%2095%20%C2%B0C);%20hydrolysis%20time%20(15,%2020,%2025,%2030,%2035,%2040,%2045%20and%2050%20min);%20TFA%20and%20FA%20concentration%20(10%,%2020%,%2030%,%2040%,%2050%,%2060%,%2070%%20and%2080%);%20chicken%20broth-TFA/FA%20(1:1,%20v/v)%20volume%20ratio%20(1:1,%201:3,%201:5,%201:7,%201:10,%201:12,%201:15,%20and%201:20) When one factor is studied, the other factors should remain constant. For the one-factor test, the total extraction rate was used as the basis. This is the sum of the extraction rates of adenine, guanine, hypoxanthine, xanthine, and uric acid. The extraction rate was calculated as follows:Extraction rate (%)=CV×10−3M×100%(1).
where C (mg/L) is the amount of each analyte (adenine, guanine, hypoxanthine, xanthine, and uric acid) and M (g) is the weight of a 1 mL chicken broth sample. V (L) is the volume of the dissolved residue, which is 4 mL.
Analysis of variance (ANOVA) was performed using SAS software (SAS Inst. Inc. , Cary, NC, USA) on the results of the single-factor test. The statistical difference with a 99% confidence limit at p < 0. 01 was used. Based on the analysis results, the factors that had the most significant effect on the extraction of purine and uric acid were chosen, and orthogonal experiments were then used to make them even better. This is an example of an orthogonal experiment design. Each factor in the design was looked at at three different levels close to the maximum response value.
| Level | Factor | ||
|---|---|---|---|
| Hydrolysis Temperature (°C) | Hydrolysis Time (min) | FA Concentration (%) | |
| 1 | 80 | 35 | 10 |
| 2 | 85 | 40 | 20 |
| 3 | 90 | 45 | 30 |
One milliliter of chicken broth was put into a centrifuge, and three milliliters of PCA were added and mixed by vortexing for ten seconds. The mixture was hydrolyzed in a boiling water bath for 60 min. Then, the extract was chilled in ice, and the pH of which was adjusted to 7. 0 with a potassium hydroxide solution with the concentration of 2. 0 mol/L and 5. 0% phosphoric acid. Finally, the pH of the extract was adjusted to 4. 0 with 5. 0% phosphoric acid and then diluted to 8 mL with 0. 02 M KH2PO4 (pH 4. 0) solution, mixed for 30 s, and centrifuged at 2000 r/s for 2 min. Finally, the solution passed through a 0. a 22 µm hydrophilic filter membrane from Agilent Technologies in Santa Clara, California, USA, and then put it into the HPLC system to be analyzed.
Each standard was determined between 0. 05 and 100 mg/L using seven calibration levels (0. 05, 0. 2, 1. 0, 5, 25, 50, and 100 mg/L) in six times. To get these concentration points, ultrapure water was added to the stock solution of combined standards that had a concentration of 100 mg/L for each analyte. We checked the linearity of the response by plotting the peak areas against the standard concentration and using the squared correlation coefficient (R2) to do the analysis. The R2 close to 1. 0 indicates smaller dispersion of the experimental points and more excellent reliability of the estimated regression coefficients [22]. The signal-to-noise ratio (S/N) was watched until it reached a 3:1 ratio. This was done to figure out the limit of detection (LOD). The limit of quantification (LOQ) was estimated at an S/N of 10 [23].
We tested the mixed standard solution and the extraction sample from Chinese chicken broth six times to see how accurate the method was and how well it could be repeated for the purine and uric acid extraction process. We also found the relative standard deviation (RSD). Sample spiked recovery experiments were performed to assess the accuracy of the method. The method’s accuracy was checked by adding known amounts of purine and uric acid standards (n = 203, at levels of 2050%, 20100%, and 20200%) to Chinese chicken broth samples. These samples were then processed under the best pretreatment conditions and analyzed according to the chromatographic conditions described in Section 203. 1. Adenine, guanine, xanthine, uric acid, and hypoxanthine all had mean recoveries of 2010%20%C2%B1%2010%%20in this study. Hypoxanthine also had a mean recovery of 2010%20%C2%B1%205%.
Is Bone Broth Healthy? Myth Busting With Dr. Nagra
FAQ
Does bone broth trigger gout?
Does beef bone broth cause inflammation?
What soup is bad for gout?
Does beef aggravate gout?
Can you drink bone broth if you have gout?
Try drinking bone broth when you are suffering from a gout flare and record the effects. Bone broth contains compound known as glycine and it is basically amino acid. But, when consumed in larger amounts, it will promote the excretion of uric acid. The situation is the same in healthy and people with gout.
Is bone broth beneficial for joint health?
Bone broth can be beneficial for joint health because it contains gelatin and collagen, which help maintain the integrity of cartilage and reduce joint pain. Gelatin and collagen in bone broth are rich in glutamine and glycine—two amino acids that support gut health. The article also mentions the benefits for gut health but the focus is on joint health in this context.
Does bone broth help reduce inflammation?
Bone broth may help reduce inflammation. Some studies suggest that the amino acids in bone broth can counteract inflammation-causing compounds in your body. Chronic inflammation is associated with various conditions, such as arthritis, Crohn’s disease, and ulcerative colitis. Bone broth is also associated with weight loss.
Is bone broth harmful to health?
Bone broth may be harmful for some individuals due to allergic reactions to ingredients such as dairy or shellfish. It is important to check the ingredients before consuming. Additionally, bone broth contains amino acids and minerals that can interact with certain medications, such as blood thinners.