Screening of lactic acid bacteria strains with urate‐lowering effect from fermented dairy products

Abstract

Hyperuricemia is a well-known cause of gout and also a risk factor for various comorbidities. Current agents like xanthine oxidase inhibitors prevent hyperuricemia, but usually induce severe side effects. Alternative strategies, such as novel dietary supplementations, are necessary for the management of hyperuricemia. Lactic acid bacteria (LAB) have been used in human diet for a long time with a good safety record. In this study, 345 LAB strains isolated from traditional fermented dairy products were tested for assimilating abilities of guanosine. Two LAB strains, Lacticaseibacillus rhamnosus 1155 (LR1155) and Limosilactobacillus fermentum 2644 (LF2644), showing great capacities of guanosine transformation and degradation were selected. Compared to LR1155, LF2644 showed a better effect with 100.00% transforming rate and 55.10% degrading rate.In an in vivo test, a hyperuricemic rat model was established and the results showed that administration of LR1155 (p < 0.01) or LF2644 (p < 0.01) prevented the rise of serum uric acid with more than 20% decrease when compared with the hyperuricemia rats. In addition, an increased fecal uric acid level was observed in LF2644 or LR1155 treated rats (LR1155-M p < 0.05, others p < 0.01). This study proved that LR1155 and LF2644 can be promising candidates of dietary supplements for prevention or improvement of hyperuricemia.

Metabolic mechanism of dietary factors and effect of dietary types associated with hyperuricemia: A review

“…In addition, milk-forming proteins such as whey protein and casein have the effects of reducing uric acid, which might elucidate the opposite connection between dairy intake and uric acid levels [58]. Two selected strains, lacticaseibacillus rhamnosus 1155 and limosilactobacillus fermentum 2644, had the ability to reduce uric acid, and dairy products containing these strains could be used as a new tactic to stabilize SUA levels [84]. What's more, avoiding milk intake or other dairy products intake because milk allergy could increase the risk of hyperuricemia [85].…”

“…Clinical researches have proved that dietary fiber consumption had a helpful impact on reducing the risk of hyperuricemia, and the consistency and volume of dietary fiber can hinder purine absorption in the human digestive system [91,92]. One nationally representative data assessed the connection between dietary fiber consumption and SUA levels and the possibility of occurrence on hyperuricemia among 66,427 Chinese adults, and suggested that total fiber or cereal fiber intake were negative correlated with the levels of SUA and the incidence of hyperuricemia [84]. It was also recommended to increase the intake of vitamins A, B1, B2 and B6, and dietary calcium, potassium, magnesium and zinc to prevent the incidence of gout in adults [93].…”

Fermentation of olive pulp by Limosilactobacillus fermentumNCU001464: physicochemical properties, biological activity and bioactive phenols

“…LAB play various roles in human health. Specifically, LAB enhance the immune system and have anti‐obesity and anti‐hyperuricemia (Zhu et al ., 2022; Lee et al ., 2023). The bacteria are processed into probiotic supplements by encapsulation techniques and used as a starter in the production of dairy products.…”