ORIGINAL RESEARCH article
Front. Nutr.
Sec. Nutrition and Microbes
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1651214
This article is part of the Research TopicFunctional Foods for Metabolic HealthView all 29 articles
Lactobacillus paracasei N1115 Alleviates Hyperuricemia in Mice: Regulation of Uric Acid Metabolism as well as Its Impact on Gut Microbiota and Short-chain Fatty Acids
Provisionally accepted
- 1College of Food Science and Engineering, Northwest A & F University, xianyang, China
- 2Department of Urology, Xijing Hospital of Air Force Medical University, Xi'an, China
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Hyperuricemia (HUA) is a worldwide metabolic disorder characterized by abnormally elevated serum uric acid (SUA) levels, and recent studies suggest that probiotics have potential in mitigating HUA. This study aimed to evaluate the efficacy of Lactobacillus paracasei N1115 in alleviating HUA in mice and explore its underlying mechanisms. The results demonstrated that both high and low-dose L. paracasei N1115 reduced SUA levels in vivo by 29.18% and 27.29%, respectively (p < 0.05), effectively mitigating HUA. Additionally, The probiotic protected renal function, mitigated tissue damages and inflammation. Mechanically, it effected uric acid (UA) metabolism by regulating the UA-production related enzymes xanthine oxidase (XOD), adenosine deaminase (ADA), and 5'-nucleotidase (5'-NT), as well as the urate transpoters Urate Transporter 1 (URAT1) and Glucose Transporter 9 (GLUT9), and Organic Anion Transporter 3 (OAT3). Moreover, L. paracasei N1115 reshaped the gut microbiota and significantly increased the abundance of Bifidobacterium, while modulating renal metabolism and elevating butyric acid levels in gut. These findings suggest that L. paracasei may alleviate HUA by enhancing butyrate levels through a cross-feeding interaction with Bifidobacterium. Although further experiments are required to substantiate underlying mechanisms, this study provides a basis for HUA-targeting functional foods research.
Keywords: Lactobacillus paracasei, Hyperuricemia, Uric acid metabolism, Gut Microbiota, short-chain fatty acids, Bifidobacterium, Butyric Acid
Received: 21 Jun 2025; Accepted: 15 Sep 2025.
Copyright: © 2025 Zhang, Wang, Li, Bao, Chen, Wang, Han and Zhao. 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:
Shichao Han, hanshichaohome@163.com
Mengge Zhao, zhaomengge@nwafu.edu.cn
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