Nutrition & Food

·

Study

Button Mushroom Enzyme Cuts Purines in Beer by a Third

Button Mushroom Enzyme Cuts Purines in Beer by a Third

Button mushroom

What they found

An enzyme from button mushrooms reduced purines in beer by over 33%, relevant to gout.

An enzyme from button mushrooms reduced purines in beer by over 33%, relevant to gout.

The number

over 33%

How solid is it?

Lab dish

Lab dish

Lab – chemical analysis

Lab – chemical analysis

Evidence ladder: Lab dish → Animal → Early human → Strong human. Reviews summarize earlier research.

At a glance

Latin name

Agaricus bisporus

Agaricus bisporus

Published in

Journal of Fungi

Journal of Fungi

Covered in Shroom Scan

Section

GROWING & GOURMET

GROWING & GOURMET

As it ran in Shroom Scan

Low-Purine Beer

Low-Purine Beer

An enzyme from the button mushroom (Agaricus bisporus) was used to reduce purines in beer by over 33%, a potential game-changer for those concerned about gout. When added during brewing, the mushroom-derived enzyme helped break down purine nucleosides in the wort, leading to healthier beer without sacrificing taste or fermentation quality.

An enzyme from the button mushroom (Agaricus bisporus) was used to reduce purines in beer by over 33%, a potential game-changer for those concerned about gout. When added during brewing, the mushroom-derived enzyme helped break down purine nucleosides in the wort, leading to healthier beer without sacrificing taste or fermentation quality.

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