Bioconversion properties and anti-hyperuricemic capacity of urate-lowering probiotic fermented Aronia melanocarpa (black chokeberry) beverage

ABSTRACT:

Hyperuricemia (HUA) is a global metabolic disorder characterized by abnormally elevated serum uric acid (UA) (SUA) level, and this study aimed to design a functional fermented beverage based on the urate-lowering probiotic Lactobacillus paracasei N1115 (LP) and Aronia melanocarpa (black chokeberry) (AR). After fermentation, untargeted metabolomics were first conducted to investigate changes in both nonvolatile and volatile metabolites. Subsequently, in vivo experiments confirmed an enhanced anti-HUA activity in the fermented beverage. AR, fermented AR (FAR), and sterilized FAR (FARS) significantly reduced SUA levels (p < 0.05), protected renal function, and alleviated inflammation through the TLR4/MyD88/NF-κB signaling pathway. Additionally, all three of these down-regulated UA-producing enzymes XOD and ADA, as well as urate transporter URAT1. However, the anti-HUA activity of the fermented beverage is generally better than that of AR. Specifically, LP-mediated fermentation enhanced the anti-XOD effect and imparted new GLUT9 inhibitory activity in AR juice. Following gut microbiota and short-chain fatty acid analyses, it was found that the fermented beverage can promote UA metabolism by increasing butyrate levels through feeding its producer Faecalibaculum. Because the anti-HUA patterns of FAR and FARS were almost identical, and no significant colonization of Lactobacillus was observed, the postbiotics may serve as the primary factors contributing to the enhanced anti-HUA activity of the fermented beverage.

INSTRUMENT(S): Liquid Chromatography MS - positive - hilic, Liquid Chromatography MS - negative - hilic

PROVIDER: MTBLS13414 | MetaboLights | 2025-11-28

REPOSITORIES: MetaboLights