Microecological treatment of hyperuricemia using Lactobacillus from pickles

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 uncl...

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Autores principales: Xiao, Yuanxun, Zhang, Congxin, Zeng, Xianli, Yuan, Zhichao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7336419/
https://www.ncbi.nlm.nih.gov/pubmed/32631233
http://dx.doi.org/10.1186/s12866-020-01874-9
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author Xiao, Yuanxun
Zhang, Congxin
Zeng, Xianli
Yuan, Zhichao
author_facet Xiao, Yuanxun
Zhang, Congxin
Zeng, Xianli
Yuan, Zhichao
author_sort Xiao, Yuanxun
collection PubMed
description 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.
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spelling pubmed-73364192020-07-07 Microecological treatment of hyperuricemia using Lactobacillus from pickles Xiao, Yuanxun Zhang, Congxin Zeng, Xianli Yuan, Zhichao BMC Microbiol Research Article 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. BioMed Central 2020-07-06 /pmc/articles/PMC7336419/ /pubmed/32631233 http://dx.doi.org/10.1186/s12866-020-01874-9 Text en © The Author(s) 2020 Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated in a credit line to the data.
spellingShingle Research Article
Xiao, Yuanxun
Zhang, Congxin
Zeng, Xianli
Yuan, Zhichao
Microecological treatment of hyperuricemia using Lactobacillus from pickles
title Microecological treatment of hyperuricemia using Lactobacillus from pickles
title_full Microecological treatment of hyperuricemia using Lactobacillus from pickles
title_fullStr Microecological treatment of hyperuricemia using Lactobacillus from pickles
title_full_unstemmed Microecological treatment of hyperuricemia using Lactobacillus from pickles
title_short Microecological treatment of hyperuricemia using Lactobacillus from pickles
title_sort microecological treatment of hyperuricemia using lactobacillus from pickles
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7336419/
https://www.ncbi.nlm.nih.gov/pubmed/32631233
http://dx.doi.org/10.1186/s12866-020-01874-9
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