Using ATP Bioluminescence and Fast Protein and Metabolites Liquid Chromatography for Determination of Free (Extracellular) Dietary Nucleotides in Ready-to-eat Fish and Meat Food as a Potential Factor Influencing Malignant Tumor Growth

O. Stepanova,A. I. Kuznetsov,Daniil. Y. Lyalin,M. Lukyanov,O. Stepanova,G. Konoplev

Published 2025 in 2025 Systems and Technologies of the Digital HealthCare (STDH)

ABSTRACT

Nutrition is an important and often overlooked factor influencing the progression of malignant tumors. Recent studies have shown that free (extracellular) dietary nucleotides present in specific foods, such as fish, seafood, and meat, may affect tumor growth by accelerating its development. From this perspective, assessing the nucleotide content in these food products could be valuable for developing more effective treatment strategies. The aim of this study is to evaluate the feasibility of using the ATP bioluminescence and Fast Protein and Metabolite Liquid Chromatography (FPMLC) optical techniques to analyze relative variations in the levels of free ATP and other dietary purine nucleotides-ADP, AMP, IMP, inosine, and hypoxanthine-in the muscle tissue of meat and fish during cold storage in raw form and after thermal processing. A custom designed compact optoelectronic FPMLC chemical sensor and conventional ATP luminometer were used to track changes in free dietary nucleotides content in various raw and thermally processed meat and fish products. It was revealed that ordinary household heat treatment and high-pressure homogenization involved in the industrial preparation of highly processed foods can have a huge impact on free nucleotides, especially relatively unstable ATP, in ready-to-eat food. This study demonstrated the capability of ATP bioluminescence and FPMLC as rapid analytical techniques for the analyzing of the nucleotide composition of thermal processed fish and meat products as well as an assessment of the potential risks associated with consuming these foods by patients with malignant tumors.

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