The traditional fermented food”slurry” in Northwest China can alleviate hyperuricemia by degrading uric acid
By: Date: 2021-03-31 Categories: foodtechnology Tags: ,
   Recently, the Environmental Microbiology Research Group of Lanzhou University published in the journal Gut microbes entitled”Limosilactobacillus fermentum JL-3 isolated from” Jiangshui” ameliorates hyperuricemia by degrading uric acid. -3 can degrade uric acid, thereby alleviating hyperuricemia)” research. This study isolated Lactobacillus fermentum JL-3 from traditional fermented food slurry and found that it can control the accumulation of uric acid in tissues by degrading uric acid in animals, and revealed the specific mechanism of action. The first author is Wu Ying and Ye Ze, graduate students from the School of Life Sciences, and the corresponding author is Professor Li Xiangkai from the School of Life Sciences.
  水水 is a traditional fermented food. The ingredients include vegetables such as celery and cabbage. It is one of the daily diets of people in Northwest China. It has been reported to be rich in lactic acid bacteria, acetic acid bacteria and yeast, and has a high cholesterol degradation ability (75%). The 2017 survey report showed that the number of patients with hyperuricemia in my country has reached 170 million, with an annual growth rate of 9.7%. It is mainly caused by the incomplete degradation of purine-rich foods into uric acid in the human body, and the accumulation of urate in the tissues. However, traditional treatment strategies cannot reduce the accumulation of uric acid in the body in a short period of time without side effects. Some survey reports indicate that the incidence of gout in the northern region is lower than the national average. Questionnaire surveys have further found that the frequency of gout is related to the frequency of consumption of traditional fermented food”pulp” in the northwest. Therefore, it is speculated that the probiotics in the fermented slurry have a positive effect on gout.
   After long-term research, the team selected a new strain of Lactobacillus fermentum JL-3 with uric acid degradation ability from the fermentation slurry. Animal experiments found that the serum uric acid of mice fed with JL-3 was reduced by 31.3%, and the fecal uric acid was basically the same as that of the control mice. The contents of some inflammation markers and oxidative stress indicators related to hyperuricemia were in the mice. Significantly reduced (IL-1β, 50.9%; BUN, 66.7%; MDA, 40%; CRE, 73%), and slowed down the intestinal microbial disorders caused by hyperuricemia. Based on the results of these experiments, it is speculated that JL-3 may exert its effects in a variety of ways. First, JL-3 can degrade uric acid in the intestines, thereby reducing the accumulation of uric acid in the intestines; second, JL-3 can improve bowel movements, thereby reducing the excretion of uric acid. Third, JL-3 can regulate the structure and function of the gut microbiota. In addition, the research team collected more than 30 slurry samples from multiple noodle restaurants in Lanzhou and found that 90%of the samples contained probiotics that can degrade uric acid.
  Experts believe that the study uses fermented food pulp to degrade uric acid to relieve hyperuricemia in this field. It is time-effective and valuable, and provides a promising strategy for the treatment of human hyperuricemia.
  Article link:
  https://doi.org/10.1080/19490976.2021.1897211