{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,27]],"date-time":"2026-05-27T13:09:37Z","timestamp":1779887377683,"version":"3.53.1"},"reference-count":28,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2020,8,27]],"date-time":"2020-08-27T00:00:00Z","timestamp":1598486400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2020,10]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Low\u2010purine food is not only the focus of gout patients, but also the focus of contemporary green diet development. Fish are usually considered as high\u2010purine foodstuff because of the high nutritional value and high purine content. Therefore, it is necessary to reduce purine content in fish to ensure that they are suitable for patients with hyperuricemia or gout. In this study, the effect of allicin on purine reduction in turbot during cooking was investigated using high\u2010performance liquid chromatography, and the change of xanthine oxidase (XO) activity was also studied. Molecular docking analysis was further performed to elucidate the mechanism of purine reduction by allicin. The results revealed that in the step of soaking, allicin could reduce purine content in fish by slightly enhancing XO activity, promoting hypoxanthine transformation into xanthine. The removal of total purines in experimental and control group reached 70.45% and 57.20%, respectively. Moreover, allicin could change the thermal stability of xanthine by providing an acidic environment, resulting in the rapid decrease of xanthine and hypoxanthine levels by boiling. Thus, this study provides a simple method to decrease purine levels, suggesting a possibility that allicin can function as a purine remover in food.<\/jats:p>","DOI":"10.1111\/1750-3841.15394","type":"journal-article","created":{"date-parts":[[2020,8,28]],"date-time":"2020-08-28T10:44:01Z","timestamp":1598611441000},"page":"3562-3569","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Effect of allicin and its mechanism of action in purine removal in turbot"],"prefix":"10.1111","volume":"85","author":[{"given":"Tingting","family":"Li","sequence":"first","affiliation":[{"name":"Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University) Ministry of Education  Dalian Liaoning 116029 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Likun","family":"Ren","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, National &amp; Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Bohai University  Jinzhou Liaoning 121013 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1572-1834","authenticated-orcid":false,"given":"Dangfeng","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, National &amp; Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Bohai University  Jinzhou Liaoning 121013 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Minjie","family":"Song","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, National &amp; Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Bohai University  Jinzhou Liaoning 121013 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9706-7986","authenticated-orcid":false,"given":"Qiuying","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, National &amp; Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Bohai University  Jinzhou Liaoning 121013 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianrong","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, National &amp; Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Bohai University  Jinzhou Liaoning 121013 China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2020,8,27]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.aquaculture.2017.04.025"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1155\/2016\/3527579"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.amjmed.2016.06.040"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/md15050131"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/0889-1575(88)90016-6"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0315-5463(89)70391-6"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.03.093"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0950-3293(02)00086-1"},{"issue":"5","key":"e_1_2_9_10_1","first-page":"773","article-title":"Gout: Excess calories, purines, and alcohol intake and beyond. Response to a urate\u2010lowering die","volume":"32","author":"Fam A. G.","year":"2005","journal-title":"Journal of Rheumatology"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1990.tb05189.x"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.niox.2015.05.002"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foostr.2016.12.002"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.12691\/ajfst-6-3-6"},{"key":"e_1_2_9_15_1","first-page":"258","article-title":"Effect of cooking on purine contents of some fishes","volume":"24","author":"Lou S. N.","year":"1997","journal-title":"Food Science"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ejphar.2003.11.059"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.7755"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308-8146(02)00173-5"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jjcc.2012.01.013"},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.21776\/ub.jpacr.2018.007.01.357"},{"key":"e_1_2_9_21_1","doi-asserted-by":"publisher","DOI":"10.3899\/jrheum.160452"},{"issue":"2","key":"e_1_2_9_22_1","first-page":"103","article-title":"Purine base contents in foods and effects of cooking methods","volume":"35","author":"Shinoda T.","year":"1982","journal-title":"Journal of Japanese Society of Food & Nutrition"},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.7717\/peerj.6690"},{"key":"e_1_2_9_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.numecd.2010.07.012"},{"key":"e_1_2_9_25_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1982.tb07689.x"},{"key":"e_1_2_9_26_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1983.tb14868.x"},{"key":"e_1_2_9_27_1","doi-asserted-by":"publisher","DOI":"10.1136\/annrheumdis-2011-201215"},{"key":"e_1_2_9_28_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu8080495"},{"key":"e_1_2_9_29_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11483-015-9410-7"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.15394","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/1750-3841.15394","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.15394","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T17:15:56Z","timestamp":1762190156000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.15394"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,8,27]]},"references-count":28,"journal-issue":{"issue":"10","published-print":{"date-parts":[[2020,10]]}},"alternative-id":["10.1111\/1750-3841.15394"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.15394","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2020,8,27]]},"assertion":[{"value":"2020-02-06","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2020-07-07","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2020-08-27","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}