{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T21:41:43Z","timestamp":1789594903497,"version":"build-2803163510"},"reference-count":36,"publisher":"Wiley","issue":"15","license":[{"start":{"date-parts":[[2022,7,2]],"date-time":"2022-07-02T00:00:00Z","timestamp":1656720000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2022,12]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>With the increasing prevalence of gout and its etiological hyperuricemia, dietary control of gout based on low\u2010purine 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 <jats:italic>in vitro<\/jats:italic> 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\u2010assisted <jats:italic>in vitro<\/jats:italic> reconstruction of four purinolytic enzymes metabolizing adenosine into allantoin to reduce purine content in food for personalized dietary control of hyperuricemia and gout.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Under the optimum reaction conditions of 40\u2009\u00b0C and pH\u00a07, 0.1\u00a0U of enzymes and 0.5\u2009mmol\u2009L<jats:sup>\u22121<\/jats:sup> 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\u2010layer back propagation artificial neural network (BP\u2010ANN) model, which was further optimized by a genetic algorithm (GA). The optimum enzyme complex predicted by the GA\u2010BP\u2010ANN model produced 248.08\u00b17.832\u2009\u03bcmol\u2009L<jats:sup>\u22121<\/jats:sup> 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.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>This is the first <jats:italic>in vitro<\/jats:italic> 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\u2010assisted <jats:italic>in vitro<\/jats:italic> reconstitution of purinolytic pathway in low\u2010purine food to prevent hyperuricemia and gout. \u00a9 2022 Society of Chemical 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