Probiotics in Alleviating Hyperuricemia: Research Status, Mechanism of Action and Challenges

被引：1
作者：
Yang, Xinru [1 ]
Tang, Jiayue [1 ]
Zeng, Xiaoqun [1 ]
Wu, Zhen [1 ]
Du, Qiwei [1 ]
Tu, Maolin [1 ]
机构：
[1] College of Food Science and Engineering, Ningbo University, Ningbo
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 20期
关键词：
gut microbiota; hyperuricemia; probiotics; purine; uric acid;
D O I：
10.13386/j.issn1002-0306.2023120091
中图分类号：
学科分类号：
摘要：
Hyperuricemia (HUA) is a chronic metabolic disease, characterized by excessive uric acid in the blood, caused by purine metabolism disorders. Studies show that conventional clinical treatment methods have certain limitations, while probiotics have the characteristics of economical and effectiveness, with few toxic side effects, and relatively high safety for alleviating hyperuricemia. This review mainly elaborates the mechanisms of probiotics in alleviating hyperuricemia, involving repairing the intestinal barrier and regulating the gut microbiota, inhibiting the activity of xanthine oxidase, Accelerating uric acid excretion and promoting the degradation or metabolism of purine. Probiotics have broad application prospects in improving hyperuricemia, and which will be an important mean for alleviating and adjuvanting hyperuricemia in the future. This paper comprehensive reviews the research status, mechanism of action, as well as challenges of probiotics in alleviating hyperuricemia, in order to provide a theoretical basis and new ideas for the development of the related probiotic preparations and nutritional foods that can alleviate hyperuricemia, as well as clinical treatment of hyperuricemia. © The Author(s) 2024.
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页码：415 / 425
页数：10
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