Limosilactobacillus fermentum JL-3 isolated from “Jiangshui” ameliorates hyperuricemia by degrading uric acid

Abstract

Recent studies into the beneficial effects of fermented foods have shown that this class of foods are effective in managing hyperuricemia and gout. In this study, the uric acid (UA) degradation ability of Limosilactobacillus fermentum JL-3 strain, isolated from “Jiangshui” (a fermented Chinese food), was investigated. In vitro results showed that JL-3 strain exhibited high degradation capacity and selectivity toward UA. After oral administration to mice for 15 days, JL-3 colonization was continuously detected in the feces of mice. The UA level in urine of mice fed with JL-3 was similar with the control group mice. And the serum UA level of the former was significantly lower (31.3%) than in the control, further confirmed the UA-lowering effect of JL-3 strain. Limosilactobacillus fermentum JL-3 strain also restored some of the inflammatory markers and oxidative stress indicators (IL-1β, MDA, CRE, blood urea nitrogen) related to hyperuricemia, while the gut microbial diversity results showed that JL-3 could regulate gut microbiota dysbiosis caused by hyperuricemia. Therefore, the probiotic Limosilactobacillus fermentum JL-3 strain is effective in lowering UA levels in mice and could be used as a therapeutic adjunct agent in treating hyperuricemia.

The potential of probiotics in the amelioration of hyperuricemia

“…The activities of XOD were suppressed via a collaborative mechanism through some unknown specific effector substance secreted by Limosilactobacillus fermentum JL-3 in hyperuricemia mouse experiments. 25 A study of probiotics found that the excretion of uric acid in the urine increased by approximately 15% due to changes in xanthine and hypoxanthine levels after feeding Saccharomyces cerevisiae to lambs. 51 Lactobacillus brevis DM9218 was isolated from traditional fermented Chinese food and decreased serum uric acid levels and hepatic XOD activity in fructose-mediated hyperuricemia mice.…”

“…A study in northwest China showed that Limosilactobacillus fermentum JL-3 isolated from traditional fermented foods (Jiangshui) can secrete uricase to decrease serum uric acid by up to 31.3% in vitro , which could significantly ameliorate hyperuricemia. 25 Three lactic acid bacteria strains, namely, Lactobacillus sp. OL-5, Lactobacillus plantarum Mut-7, and Lactobacillus plantarum Dad-13 were found to produce intracellular uricase in the gastrointestinal system and adapted to the environment or the stomach or intestines to remain active.…”

“…Hyperuricemia caused by the UA diet increased the relative abundance of Bacteroidetes but decreased that of Firmicutes and Proteobacteria at the phylum level, which has been reported in a study of Limosilactobacillus fermentum JL-3. 25 Alterations in the gut microbiota show inconsistent trends in response to different stimuli to induce hyperuricemia, and the low abundance of nondominant biomarkers should receive more attention.…”

“…To our knowledge, Lactobacillus is the main category of probiotic microorganisms that ameliorates hyperuricemia. Specifically, Lactobacillus plantarum , 22,23 Lactobacillus reuteri , 24 Lactobacillus fermentum , 25 Lactobacillus brevis 26 and Lactobacillus gasseri 27,28 are species that can reduce the levels of serum uric acid through different pathways. Probiotic strategies to ameliorate hyperuricemia aim to reduce UA biosynthesis and promote UA secretion.…”

“…36 Probiotics intervention also alleviates the inflammatory response and gut dysbiosis, both of which are syndromes caused by hyperuricemia. 5,25 In addition, probiotics could enhance the resistance of the innate immune system to the damage induced by hyperuricemia. The challenge is the lack of superior strains and confirmed mechanisms of probiotics for use in the prevention and treatment of hyperuricemia.…”