Microecological treatment of hyperuricemia using Lactobacillus from pickles

Abstract

Abstract Background Hyperuricemia is one of the important risk factors for gout, arteriosclerosis, cardiovascular and cerebrovascular disease. Lactobacillus has attracted much attention due to its role in the regulation of intestinal function and tumor resistance, but its ability to reduce uric acid is unclear. Pickles are a traditional fermented food rich in lactic acid bacteria (LAB). Results LAB strains were isolated from 18 pickles and their tolerance to acid bile salts, trypsin, pepsin were evaluated after screening by nucleoside degradation. 16S rDNA sequence analysis was used to identify LAB strains. Furthermore, we established rat model of hyperuricemia and demonstrated that Lactobacillus could alleviate hyperuricemia and reduce kidney injury. Conclusion This study suggests that microecological treatment with Lactobacillus represents a feasible option for patients with chronic hyperuricemia.

Keywords

• Lactic acid bacteria
• Pickles
• Hyperuricemia
• Microecology
• Uric acid