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Microecological treatment of hyperuricemia using Lactobacillus from pickles
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Microecological treatment of hyperuricemia using Lactobacillus from pickles
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Journal Article
Microecological treatment of hyperuricemia using Lactobacillus from pickles
2020
Overview
Background
Hyperuricemia is one of the important risk factors for gout, arteriosclerosis, cardiovascular and cerebrovascular disease.
Lactobacillus
has attracted much attention due to its role in the regulation of intestinal function and tumor resistance, but its ability to reduce uric acid is unclear. Pickles are a traditional fermented food rich in lactic acid bacteria (LAB).
Results
LAB strains were isolated from 18 pickles and their tolerance to acid bile salts, trypsin, pepsin were evaluated after screening by nucleoside degradation. 16S rDNA sequence analysis was used to identify LAB strains. Furthermore, we established rat model of hyperuricemia and demonstrated that
Lactobacillus
could alleviate hyperuricemia and reduce kidney injury.
Conclusion
This study suggests that microecological treatment with
Lactobacillus
represents a feasible option for patients with chronic hyperuricemia.
