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.

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

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