Strategies for Reducing Purine Accumulation in Beer: From Metabolic Mechanisms to Brewing Technology Innovations
文献类型： 外文期刊
作者： Liu, Jun 1 ; Lu, Jian 1 ;
作者机构： 1.Jiangnan Univ, Sch Biotechnol, Key Lab Ind Biotechnol, Minist Educ, Wuxi 214122, Peoples R China
2.Jiangnan Univ, Natl Engn Res Ctr Cereal Fermentat & Food Biomfg, Wuxi 214122, Peoples R China
3.Jiangnan Univ, Jiangsu Prov Res Ctr Bioact Prod Proc Technol, Wuxi 214122, Peoples R China
4.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Minist Agr & Rural Affairs, Guangdong Key Lab Agr Prod Proc,Key Lab Funct Food, Guangzhou 510610, Peoples R China
5.Guangdong Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Prevent & Control Avian Influenza & Other, Inst Anim Hlth,Key Lab Livestock Dis Prevent Guang, Guangzhou 510640, Peoples R China
关键词： low-purine beer; hyperuricemia; purine metabolism; brewing biotechnology; yeast engineering
期刊名称：FERMENTATION-BASEL （ 影响因子：3.3； 五年影响因子：3.5 ）
ISSN：
年卷期： 2025 年 11 卷 4 期
页码：
收录情况： SCI
摘要： The rising prevalence of hyperuricemia and gout, driven by dietary purine intake, has intensified demand for healthier alcoholic beverages. Beer, a major contributor to exogenous purines, poses significant health risks despite its cultural and economic importance. This review systematically analyzes purine sources in beer, metabolic pathways leading to uric acid production, and cutting-edge strategies for purine reduction. We evaluate physical adsorption, enzymatic degradation, microbial fermentation, and yeast metabolic engineering, highlighting their efficacy and limitations in industrial applications. Challenges such as flavor preservation, regulatory compliance, and scalability are critically discussed. By integrating multidisciplinary approaches ranging from synthetic biology to process optimization, this work provides a roadmap for developing commercially viable low-purine beers, bridging the gap between public health priorities and brewing industry innovation.
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