Screening and evaluation of purines-degrading lactic acid bacteria isolated from traditional fermented foods in Yunnan Province and their uric acid-lowering effects <i>in vivo</i>.

ABSTRACT:

Introduction

Traditional fermented foods have recently been recognized for their potential benefits in managing hyperuricemia (HUA) and gout.

Methods

This study evaluated the purine degradation ability of seventy-eight lactic acid bacteria (LAB) isolated from traditional fermented foods in Yunnan Province, China, by HPLC. The possible mechanisms of in vitro purine degradation were explored through whole-genome sequencing, comparative genomics, and qRT-PCR, and the effect of the LAB on HUA in SD rats was verified.

Results and discussion

In vitro results demonstrated that Limosilactobacillus fermentum MX-7 and GL-1-3L exhibited high degradation ratios for guanine, while Pediococcus acidilactici GJ09-3-7L showed good potential in degrading xan

SUBMITTER: Liu Z 

PROVIDER: S-EPMC12313681 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature