Strategies for Reducing Purine Accumulation in Beer: From Metabolic Mechanisms to Brewing Technology Innovations

Abstract

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.