Amelioration of hyperuricemia by Lactobacillus acidophilus F02 with uric acid-lowering ability via modulation of NLRP3 inflammasome and gut microbiota homeostasis

Meng, Yingping; Hu, Yingsheng; Wei, Min; Wang, Kaiming; Wang, Yuanyuan; Wang, Shanglong; Hu, Qian; Wei, Hua; Zhang, Zhihong

doi:10.1016/j.jff.2023.105903

Journal of Functional Foods

2023

DOI: 10.1016/j.jff.2023.105903

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Amelioration of hyperuricemia by Lactobacillus acidophilus F02 with uric acid-lowering ability via modulation of NLRP3 inflammasome and gut microbiota homeostasis

Yingping Meng,

Yingsheng Hu,

Min Wei

et al.

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Cited by 4 publications

References 40 publications

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Probiotics and bioactive ingredients from fermented foods for the effective prevention and regulation of hyperuricemia

Yuan,

Zhang,

Wang

et al. 2025

Current Opinion in Food Science

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Probiotics and bioactive ingredients from fermented foods for the effective prevention and regulation of hyperuricemia

Yuan,

Zhang,

Wang

et al. 2025

Current Opinion in Food Science

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Investigation into optimizing fermentation processes to enhance uric acid degradation by probiotics

Zheng,

Liu,

Zheng

et al. 2024

Journal of Biotechnology

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Recent Advances in the Application of Foodborne Substances in Hyperuricemia

Liu,

Deng,

Wei

et al. 2024

J. Agric. Food Chem.

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Hyperuricemia (HUA) is a purine metabolism disorder characterized by the excessive production or inadequate excretion of uric acid. Current pharmacological strategies targeting uric acid reduction have potential adverse effects. Following the concept of "homology of medicine and food", food ingredients are increasingly being explored to prevent HUA and gout, with xanthine oxidase (XOD) emerging as a crucial therapeutic target in managing HUA. Recent scientific investigations have determined that uric acid-lowering substances come from various food sources, such as seafood, dairy products, and agricultural products. These bioactive substances have attracted wide attention because of their effective antihyperuricemia and XOD inhibitory ability. In this study, the pathogenesis, many side effects of uric acid-lowering drugs, and some components of uric acid-lowering drugs are mainly described, with emphasis on the source, composition, preparation technology, and mechanism of uric acid-lowering peptides.

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Amelioration of hyperuricemia by Lactobacillus acidophilus F02 with uric acid-lowering ability via modulation of NLRP3 inflammasome and gut microbiota homeostasis

Cited by 4 publications

References 40 publications

Probiotics and bioactive ingredients from fermented foods for the effective prevention and regulation of hyperuricemia

Probiotics and bioactive ingredients from fermented foods for the effective prevention and regulation of hyperuricemia

Investigation into optimizing fermentation processes to enhance uric acid degradation by probiotics

Recent Advances in the Application of Foodborne Substances in Hyperuricemia

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