Progress in Understanding the Mechanism by Which Probiotics Alletivate Hyperuricemia

doi:10.7506/spkx1002-6630-20221229-273

FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (23): 282-303.doi: 10.7506/spkx1002-6630-20221229-273

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Progress in Understanding the Mechanism by Which Probiotics Alletivate Hyperuricemia

HUANG Jiahao, LI Xianping, ZHAO Junying, QIAO Weicang, LIU Lu, CHEN Lijun

(1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; 2. National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co., Ltd., Beijing 100163, China; 3. Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing 100163, China)

Online:2023-12-15 Published:2024-01-02

Abstract

Abstract: Hyperuricemia (HUA) is a disease caused by excessive production and/or inadequate excretion of uric acid (UA) in the body, and persistent HUA can lead to gout. Asymptomatic HUA is closely related to other metabolic diseases, such as chronic kidney disease, diabetes and cardiovascular disease. Probiotic intervention is a potentially safe, cost-effective treatment to improve HUA. This paper mainly describes the mechanisms of action of probiotics in reducing the level of uric acid, including inhibiting xanthine oxidase activity, absorbing and degrading purines in the intestine, regulating intestinal flora homeostasis and restoring intestinal barrier function. In addition, probiotics can promote uric acid excretion and consequently reduced uric acid levels by promoting the expression of urate transport proteins and inhibiting the expression of urate reabsorbing proteins. Probiotics have great potential in alleviating HUA. This review hopes to provide a theoretical basis for subsequent research.

Key words: hyperuricemia; gout; probiotics; mechanism; research progress

CLC Number:

TS201.4

HUANG Jiahao, LI Xianping, ZHAO Junying, QIAO Weicang, LIU Lu, CHEN Lijun. Progress in Understanding the Mechanism by Which Probiotics Alletivate Hyperuricemia[J]. FOOD SCIENCE, 2023, 44(23): 282-303.

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Progress in Understanding the Mechanism by Which Probiotics Alletivate Hyperuricemia

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