Lactic acid bacteria act as potent interventions in improving hyperuricemia:a review

作     者：Qingling Wu Xiaodong Pei Tiantian Gao Xiaoling Liu Chenghua Wang 

作者机构：College of Light Industry and Food EngineeringGuangxi UniversityNanning 530004China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康(英文))

年 卷 期：2025年第14卷第4期

页      面：1212-1223页

核心收录：

学科分类：1002[医学-临床医学] 100201[医学-内科学(含：心血管病、血液病、呼吸系病、消化系病、内分泌与代谢病、肾病、风湿病、传染病)] 10[医学] 

基　　金：funded by National Natural Science Foundation of China(32360564) the Natural Science and Technology Innovation Development Multiplication Plan of Guangxi University(2022BZRC010) 

主　　题：Hyperuricemia Gout Lactic acid bacteria Uric acid-lowering mechanism 

摘      要：Hyperuricemia(HUA)is characterized by elevated levels of uric acid(UA)in the bloodstream,resulting from either excessive production or insufficient excretion of UA within the *** left untreated,progressive or persistent HUA can lead to gout,causing significant harm to human *** acid bacteria(LAB),generally recognized as safe(GRAS)probiotics,have been shown to alleviate symptoms associated with gastrointestinal disorders such as irritable bowel syndrome and inflammatory bowel disease while supporting overall bodily functions and ***,LAB has emerged as a potentially safe,cost-effective and efficient treatment for *** comprehensive review aims to explore the current literature on the mechanisms through which LAB controls *** mechanisms include suppressing purine metabolism,absorbing purine compounds,modulating microbiota to maintain host global purine homeostasis,reducing intestinal permeability,producing metabolites that alleviate HUA symptoms,promoting the expression of urate excretory proteins and inhibiting the expression of urate reabsorption *** findings presented in this review provide a framework for further investigation into how probiotic LAB can alleviate HUA by influencing UA metabolism and elucidating their underlying action mechanisms.