Carnosine reduces serum uric acid in hyperuricemia rats via restoring hepatorenal dysfunction and enhancing uric acid excretion by inhibiting inflammation

Ming Chen; Jing Luo; Hongwu Ji; Wenkui Song; Di Zhang; Weiming Su; Shucheng Liu

Journal of Functional Foods (Nov 2023)

Carnosine reduces serum uric acid in hyperuricemia rats via restoring hepatorenal dysfunction and enhancing uric acid excretion by inhibiting inflammation

Ming Chen,
Jing Luo,
Hongwu Ji,
Wenkui Song,
Di Zhang,
Weiming Su,
Shucheng Liu

Affiliations

Ming Chen: College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, P.R. China
Jing Luo: College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, P.R. China
Hongwu Ji: College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, P.R. China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, PR China; Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, PR China; Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, PR China; Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, PR China; Corresponding author at: College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, Guangdong, PR China.
Wenkui Song: College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, P.R. China
Di Zhang: College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, P.R. China
Weiming Su: College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, P.R. China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, PR China
Shucheng Liu: College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, P.R. China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, PR China; Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, PR China; Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, PR China; Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China

Journal volume & issue: Vol. 110
p. 105863

Abstract

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Carnosine is a new type of food supplement with various bioactive functions, which has been widely used in fields such as health products, functional beverages, cosmetology, etc. However, there are few studies and application of carnosine in hyperuricemia. In the present study, the hyperuricemia rat model and the HK-2 cell injury model were used for investigating the anti-hyperuricemia effect and mechanism of carnosine. The results shown that, after carnosine administration, the content of serum uric acid(SUA) was decreased by 40.9%, the hepatic oxidative injury and the renal inflammatory injury were inhibited, the gene expressions of renal urate transporter 1(URAT1) and glucose transporter type 9(GLUT9) were remarkably downregulated. In the HK-2 cell injury model, the protein expressions of p-p65, p-JNK, NLRP3, caspase-1, URAT1 and GLUT9 were inhibited by carnosine. Furthermore, the protein expressions of URAT1 and GLUT9 were significantly decreased after the inhibition of p-p65 and p-JNK by QNZ and SP600125.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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