ORIGINAL RESEARCH article
Front. Microbiol.
Sec. Food Microbiology
Volume 16 - 2025 | doi: 10.3389/fmicb.2025.1627956
This article is part of the Research TopicDiversity, Function, and Application of Microbes in the Fermentation or Production of Traditional FoodView all 14 articles
Screening and Evaluation of Purines-Degrading Lactic Acid Bacteria Isolated from Traditional Fermented Foods in Yunnan Province and Their Uric Acid-Lowering Effects in Vivo Author names
Provisionally accepted
- 1Kunming University of Science and Technology, Kunming, China
- 2Renji Hospital, Shanghai Jiaotong University, Shanghai, China
- 3Anning First People's Hospital Affiliated to Kunming University of Science and Technology, Kunming, China
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Traditional fermented foods have recently been recognized for their potential benefits in managing hyperuricemia (HUA) and gout. This study evaluated the purines-degrading abilities of seventy-eight lactic acid bacteria (LAB) isolated from traditional fermented foods in Yunnan Province, China. In vitro results demonstrated that Limosilactobacillus fermentum MX-7 and GL-1-3L exhibited high degradation ratios for guanine, while Pediococcus acidilactici GJ09-3-7L showed good potential in degrading xanthine. All three strains were also effective in degrading inosine and guanosine. And the genomes of all three strains contained a high number of enzymes related to purine metabolism, transporter and permease. In vivo results suggested that the MX-7 strain not only lowering serum uric acid (UA) and urea nitrogen levels in HUA SD rats but also providing a protective effect on renal function. These findings indicate that the MX-7 strain could serve as a promising adjunctive therapy for treating HUA.
Keywords: purine, Degrading, Lactic acid bacteria, Uric Acid, Hyperuricemia
Received: 14 May 2025; Accepted: 23 Jun 2025.
Copyright: © 2025 Liu, Zou, Yue, Li, Ou, Huang, Liu and Li. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Xiao-Ran Li, Kunming University of Science and Technology, Kunming, China
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