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Research Article | Open Access

High uric acid model in Caenorhabditis elegans

Zhenjing Lia,b, Yibin Xuea,b, Nifei Wanga,b, Jingli Chengc, Xiaoying Donga,b, Qingbin Guoa,b, Changlu Wanga,b( )
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
Department of nephrology, Metabolic Disease Hospital, Tianjin Medical University, Key Laboratory of Hormones and Development, Ministry of Health, Tianjin 300070, China
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Abstract

To establish experimental high uric acid model in C. elegans. Hypoxanthine, adenine, xanthine, and uric acid were used to treat C. elegans and then hyperuricemic C. elegans was evaluated by allopurinol. Hyperuricemic C. elegans were obtained after normal worms were treated by xanthine (0.25 mg/mL, 18 h). For hyperuricemic worms, there was a statistically significant increase in the uric acid level (p < 0.001) and a lower drug damage (p > 0.05). Moreover, the model was proved to keep a high uric acid level for up to 12 h. After given allopurinol (0.25 mg/mL, 12 h), the uric acid of hyperuricemic C. elegans had a significant reduction by 15%. Furthermore, xanthine oxidase activity in hyperuricemic C. elegans showed a statistically significant increase (p < 0.001), which resulted in a raised uric acid content. A high uric acid model with low drug damage and high efficiency and stability was established in C. elegans after simply xanthine treatment.

Keywords

HyperuricemiaUric acidXanthine oxidaseC. elegansXanthine

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Food Science and Human Wellness
Volume 8 Issue 1,
March 2019
Pages 63-66
DOI: 10.1016/j.fshw.2019.02.003
Cite this article:
Li Z, Xue Y, Wang N, et al. High uric acid model in Caenorhabditis elegans. Food Science and Human Wellness, 2019, 8(1): 63-66. https://doi.org/10.1016/j.fshw.2019.02.003

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Received: 17 November 2018
Revised: 12 January 2019
Accepted: 14 February 2019
Published: 19 February 2019
© 2019 “Society information”.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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