Microecological treatment of hyperuricemia using Lactobacillus from pickles

Xiao, Yuanxun; Cong-xin, Zhang; Zeng, Xianli; Yuan, Zhi‐Chao

doi:10.1186/s12866-020-01874-9

Cited by 26 publications

(20 citation statements)

References 21 publications

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“…Recently, studies on mice have shown that probiotics could reveal to be an additional therapeutic option. Lactobacillus strains have shown to lower SUA with beneficial effects on hypertension and renal disease [26,27].…”

Section: Diet and Lifestylementioning

confidence: 99%

Hyperuricemia, the heart, and the kidneys – to treat or not to treat?

et al. 2020

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Background: Hyperuricemia is a state in which the serum levels of uric acid are elevated. As such it has a pronounced effect on vascular and renal function with their consequences, while also showing some antioxidant effects that show to be beneficial. Summary: Hyperuricemia has shown to have a J-shaped relationship with mortality, is frequently associated with development and progression of heart and kidney disease, and is correlated with malnutrition-inflammation-atherosclerosis syndrome, although several Mendelian studies have failed to show an association with morbidity and mortality. Hyperuricemia is usually associated with gout flares and tophi development but can also present as asymptomatic hyperuricemia. It is still uncertain whether asymptomatic hyperuricemia is an independent risk factor for cardiovascular or renal disease and as such its treatment is questionable. Key messages: Some possible tools for future decision making are the use of noninvasive techniques such as pulse wave analysis, urinary sediment analysis, and joint ultrasound, which could help identify individuals with asymptomatic hyperuricemia that could benefit from urate lowering therapy most.

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Section: Diet and Lifestylementioning

confidence: 99%

Hyperuricemia, the heart, and the kidneys – to treat or not to treat?

et al. 2020

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“…However, the API results showed other possible bacterial species and streaking was used to isolate single strains for further identification. The current literature proves that the LAB able to reduce hyperuricemia includes L. plantarum, L. brevis, L. gasseri and L. paracasei [1,[15][16][17]. In this study, we found that L. curvatus and P. acidilactici isolated from distillers' grains might also have the ability to degrade purine and reduce uric acid.…”

Section: Bacteria Identificationmentioning

confidence: 53%

“…Lifestyle guides recommend nutritional therapy, such as caloric restriction, to reduce obesity and limit purine intake, as well as to restrict alcoholic beverage intake and engage in adequate exercise to avoid raising serum uric acid levels [22]. The ability of probiotics to degrade purine compounds in food to prevent hyperuricemia was previously reported [16].…”

Section: Screening For Lab Strains With Potential Purine Degradation Abilitiesmentioning

confidence: 99%

“…Microorganisms degrade nucleosides mainly through the biosynthesis of nucleoside hydrolases. The existence of nucleoside hydrolase in the strain can be proven by the degradation of nucleoside substances, such as guanosine and inosine [16,23]. The addition of various ratios of purines was used to screen for LAB strains capable of degrading purines.…”

Section: Hplc Analysis Of the Ratio Of Inosine And Guanosine Degraded By Lab Strainsmentioning

confidence: 99%

“…The results showed that the PA-3-containing yogurt improved serum uric acid levels [15]. Another study showed that L. paracasei obtained from screening 18 types of traditional pickles degraded uric acid in vitro and in vivo and demonstrated the potential of LAB to reduce renal damage in a rat model of chronic hyperuricemia [16]. The L. brevis strain DM9218 was shown to reduce serum uric acid levels and liver xanthine oxidative activity in rats and may have the potential to ameliorate fructose-induced hyperuricemia [17].…”

Section: Introductionmentioning

confidence: 98%

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Screening and Evaluation of Purine-Nucleoside-Degrading Lactic Acid Bacteria Isolated from Winemaking Byproducts In Vitro and Their Uric Acid-Lowering Effects In Vivo

Hsieh¹,

Chen²,

Tsai

2021

Fermentation

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In Taiwan, adult hyperuricemia affects as many as 1 in 4 males and 1 in 6 females, who are predominantly young adults aged 19–45. In this study, lactic acid bacteria (LAB) with acid tolerance, bile salt tolerance and high affinity to intestinal cells were extracted from the side products of alcohol fermentation (distillers’ grains). These bacteria were evaluated for their ability to lower uric acid levels. Qualitative identification and quantitative analysis were performed using high-performance liquid chromatography (HPLC) on the purine-degrading enzymes to select purine-decomposing LAB for animal testing. When the final concentration of purine compounds reached 0.1% and 1%, seven strains of LAB showed potential in degrading purine compounds. HPLC was used to analyze their purine-degrading abilities, and the three best performing LAB strains, (107) 8–16, (107) tau 1–3, and (107) 6–10 were screened for further animal testing with Wistar rats. By the third week, the results showed that strain (107) 6–10 could prevent formation and reduce the levels of blood urea nitrogen (BUN) in yeast extract/potassium oxonate-induced hyperuricemia. The multi-strain lactic acid bacteria (MLAB) performed best for uric acid reduction in the serum and down regulated BUN. Yeast extract/potassium oxonate-induced hyperuricemia had no impact on serum creatinine, while LAB did not affect the creatinine concentration. In summary, MLAB not only protects kidney function but is also effective in regulating uric acid concentration in the body. Hence, MLAB can be used as a functional food supplement that prevents or aids the treatment of hyperuricemia in a rodent model.

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Screening and application of purine degrading Limosilactobacillus fermentum LF‐1 from Huangjiu fermentation broth

Wang

Yang

et al. 2023

J Sci Food Agric

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BACKGROUNDAs the important building blocks of nucleic acids, purines are alkaloids and responsible for hyperuricemia and gout. The purine content in Huangjiu is higher, and mainly exists in the form of free bases, which is easier to be absorbed by human body. However, the currently available reports on purine in Huangjiu mainly focus on detection methods and content survey. No studies on the regulation of the purine content in Huangjiu have been reported.RESULTSEighty‐four strains, with the degradation capacity of purine, were screened from the fermentation broth of Huangjiu. In detail, the isolated lactic acid bacteria (LAB) strain 75 # showed the strongest degradation ability of guanosine, inosine and four purines, which reduce their levels by 83.4% (guanosine), 97.4% (inosine), 95.1% (adenine), 95.0% (guanine), 94.9% (hypoxanthine) and 65.9% (xanthine), respectively. Subsequently, the LAB strain 75# was identified to be Limosilactobacillus fermentum by 16S rRNA gene sequencing, which was named as Limosilactobacillus fermentum LF‐1 and applied to the fermentation of Huangjiu in the laboratory. Compared with the fermentation broth of Huangjiu without adding L. fermentum LF‐1, the content of purine compounds in the fermentation broth inoculated with L. fermentum LF‐1 was reduced by 64.7%. In addition, the fermented Huangjiu had richer flavor compounds, and the physicochemical indices were in accordance with the national standard of Chinese Huangjiu.CONCLUSIONThe screened strain L. fermentum LF‐1 may be a promising probiotic for the development of a novel that can efficiently degrade purine in Huangjiu. © 2023 Society of Chemical Industry.

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Microecological treatment of hyperuricemia using Lactobacillus from pickles

Cited by 26 publications

References 21 publications

Hyperuricemia, the heart, and the kidneys – to treat or not to treat?

Hyperuricemia, the heart, and the kidneys – to treat or not to treat?

Screening and Evaluation of Purine-Nucleoside-Degrading Lactic Acid Bacteria Isolated from Winemaking Byproducts In Vitro and Their Uric Acid-Lowering Effects In Vivo

Screening and application of purine degrading Limosilactobacillus fermentum LF‐1 from Huangjiu fermentation broth

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