Uric Acid-Lowering Activity in Vitro and in Vivo and Mechanism of Sheep Bone Bioactive Peptides

doi:10.7506/spkx1002-6630-20240918-137

FOOD SCIENCE ›› 2025, Vol. 46 ›› Issue (8): 143-150.doi: 10.7506/spkx1002-6630-20240918-137

• Nutrition & Hygiene • Previous Articles Next Articles

Uric Acid-Lowering Activity in Vitro and in Vivo and Mechanism of Sheep Bone Bioactive Peptides

LI Xiaotong, HU Guanhua, WANG Shiqi, LIU Peiqing, WANG Shengfu, WANG Furong, WULAN Hua, SUN Lina, JIN Ye, ZHAO Lihua

(1. College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; 2. Alxa Left Banner Market Supervision and Administration Bureau, Alxa League 750306, China; 3. Ulanqab Municipal Market Supervision Administration, Ulanqab 012000, China; 4. Inner Mongolia Autonomous Region Rural Revitalization Promotion Center, Hohhot 010018, China; 5. Baotou Dongbao Biotechnology Co. Ltd., Baotou 014000, China; 6. Wulatezhongqi Agriculture and Animal Husbandry and Science and Technology Bureau, Bayannaoer 015000, China)

Online:2025-04-25 Published:2025-04-09

Abstract

Abstract: Sheep bone bioactive peptides (SBBP) were prepared by successive enzymatic hydrolysis of sheep bones by alkaline and neutral proteases. This study evaluated the structure, amino acid composition, molecular mass distribution, and xanthine oxidase inhibitory activity of SBBP. The results showed that successive enzymatic hydrolysis altered the secondary structure of sheep bone proteins. SBBP were rich in hydrophobic, aromatic, and basic amino acids. Peptides with a molecular mass less than 1 000 Da accounted for 94.48% of SBBP. SBBP exhibited xanthine oxidase inhibitory activity in vitro, with a half maximal inhibitory concentration (IC50) of 14.27 mg/mL. In a hyperuricemic mouse model, SBBP significantly reduced serum uric acid, creatinine and urea nitrogen levels by inhibiting the activity of xanthine oxidase and adenosine deaminase, and alleviated kidney damage. This study indicates that SBBP holds the potential for preventing and alleviating hyperuricemia.

Key words: xanthine oxidase; hyperuricemia; sheep bone bioactive peptides

CLC Number:

TS251.5

LI Xiaotong, HU Guanhua, WANG Shiqi, LIU Peiqing, WANG Shengfu, WANG Furong, WULAN Hua, SUN Lina, JIN Ye, ZHAO Lihua. Uric Acid-Lowering Activity in Vitro and in Vivo and Mechanism of Sheep Bone Bioactive Peptides[J]. FOOD SCIENCE, 2025, 46(8): 143-150 https://doi.org/10.7506/spkx1002-6630-20240918-137

[1]	. Analysis of Carboxymethyl Lysine Content in Plant-Based Meat Products and Its Developmental Toxicity Assessment in Zebrafish [J]. FOOD SCIENCE, 0, (): 0-0.
[2]	WANG Haoqin, WANG Yuting, E Qianzhu, LIU Yuwei, LI Chang, YU Qiang, XIE Jianhua, CHEN Yi. Effects of Different Chicken Breeds on the Multidimensional Quality Characteristics of Wenshan Diced Chicken and Optimal Breed Selection [J]. FOOD SCIENCE, 2026, 47(8): 281-293.
[3]	浩钦王 Chang LI Qiang Yu Jian-Hua Xie Yi Chen. Study on the Effects of Different Chicken Breeds on the Quality of Wenshan Diced Chicken [J]. FOOD SCIENCE, 0, (): 0-0.
[4]	. Effects of Electric Field Assisted Controlled Freezing Point Storage on the Quality and Glycolytic Metabolism of Fresh Pork [J]. FOOD SCIENCE, 0, (): 0-0.
[5]	WANG Yushan, HUANG Gang, ZHANG Yukun, WANG Ting, XIE Yaodi, YU Aihuan, YANG Ruixin, XU Lei, TAO Wenliang, YAO Qilong, FU Shuangcheng, LIANG Yuteng, LIU Wangjing. Effects of Dietary Inclusion of Allium mongolicum Regel Flavonoids on Meat Quality in Male Dairy Goat Kids during Post-Mortem Aging [J]. FOOD SCIENCE, 2026, 47(7): 20-32.
[6]	Yao GONG sun jian. Effects of Ultrasonic-Pulsed Tumbling Curing Technology on the Quality and Protein Characteristics of Sauced Beef [J]. FOOD SCIENCE, 0, (): 0-0.
[7]	REN Ruwei, LÜ Lin, WANG Guiying, FU Wenxi, LI Bo, ZHOU Nannan, XUN Wen, PU Enyong, LIAO Guozhou. Screening for Aroma-Producing Yeast in Xuanwei Ham and Its Aroma Characteristics [J]. FOOD SCIENCE, 2026, 47(4): 105-114.
[8]	RUAN Jinna, HU Yongjin, SHI Danxia, LIU Lijing, ZHENG Yixi, LI Han, FU Xiaoping. Research Progress on the Formation Mechanism of and Sustainable Control Technologies for Key Biogenic Amines in Dry-Cured Meat Products [J]. FOOD SCIENCE, 2026, 47(4): 408-426.
[9]	. Research progress on the formation mechanisms and green control technologies of key biogenic amines in dry-cured meat products [J]. FOOD SCIENCE, 0, (): 0-0.
[10]	Xue-Qin MU Sheng-Hua HEI Ling-Ping ZHANG Yan-Ru HOU. Research Progress on the Regulatory Mechanisms of Exogenous Molecular Intervention on the Gel Properties of Myofibrillar Proteins [J]. FOOD SCIENCE, 0, (): 0-0.
[11]	sun jian. Preparation, Activity Evaluation and Molecular Mechanism of Soybean Antioxidant Peptides by Ultrasound-Assisted Enzymatic Hydrolysis [J]. FOOD SCIENCE, 0, (): 0-0.
[12]	. Effects of Gradient Heating Sterilization and Constant High Temperature Sterilization on volatile Flavor substances of Braised beef [J]. FOOD SCIENCE, 0, (): 0-0.
[13]	LI Su, ZHAO Yan, MIN Chengjun, ZHANG Shunliang, QI Yuxia, LIANG Erhong, LI Hongyu, ZHAO Bing, LIU Li. Effects of Gradient Heating Sterilization and Constant High-Temperature Sterilization on Volatile Flavor Substances of Braised Beef [J]. FOOD SCIENCE, 2026, 47(2): 215-222.
[14]	LIU Jiajian, WANG Qiang, CHEN Qian, LIU Qian, KONG Baohua. Prediction of Specific Spoilage Organisms Using Multivariate Statistical Analysis in Vacuum-Packaged Low-Temperature Emulsified Sausages [J]. FOOD SCIENCE, 2026, 47(2): 259-269.
[15]	Yu-Shan WANG Shuang-Cheng FU. Effects of Adding Allium mongolicum Regel Flavonoids to the Diet on Meat Quality During the Post-Slaughter Acidification Period in Male Dairy Goats [J]. FOOD SCIENCE, 0, (): 0-0.

Uric Acid-Lowering Activity in Vitro and in Vivo and Mechanism of Sheep Bone Bioactive Peptides

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments