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Research Article | Open Access

Ameliorative effect of Lacticaseibacillus rhamnosus Fmb14 from Chinese yogurt on hyperuricemia

Hongyuan Zhaoa, Xiaoyu Chena, Fanqiang Menga, Libang Zhoua, Xinyi Pangb, Zhaoxin Lua( ), Yingjian Lub( )
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Hyperuricemia is a critical threat to human health, and a high inosine diet can increase the prevalence of it. Lacticaseibacillus rhamnosus Fmb14 was isolated from traditional fermented Chinese yogurt, and its inosine degradation rate reached 36.3 % at 109 CFU/mL for 24 h. LC-MS analysis revealed that high concentrations of inosine could activate compensatory metabolic pathways of L. rhamnosus Fmb14 to catalyse inosine as an energy source and produce intracellular folic acid and riboflavin. The contents of folic acid and riboflavin were 6.0 and 4.3 fold increased after inosine treatment in the cell-free extracts (CFE). L. rhamnosus Fmb14 CFE treatment ameliorates hyperuricemia through xanthine oxidase (XOD) inhibition and ATP-binding cassette subfamily G member 2 (ABCG2) promotion, both of which are responsible for uric acid (UA) synthesis and secretion in HepG2 and Caco2 cells, respectively. The in vivo results showed that the serum UA level decreased from 236.28 to 149.28 μmol/L after 8 weeks of oral administration of L. rhamnosus Fmb14 in inosine-induced hyperuricemia model mice. Our results revealed that L. rhamnosus Fmb14 has a potential as a biological therapeutic agent in hyperuricemia prevention.

Keywords

Lacticaseibacillus rhamnosus Fmb14,HyperuricemiaInosine degradationUric acid metabolism

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Food Science and Human Wellness
Volume 12 Issue 4,
July 2023
Pages 1379-1390
DOI: 10.1016/j.fshw.2022.10.031
Cite this article:
Zhao H, Chen X, Meng F, et al. Ameliorative effect of Lacticaseibacillus rhamnosus Fmb14 from Chinese yogurt on hyperuricemia. Food Science and Human Wellness, 2023, 12(4): 1379-1390. https://doi.org/10.1016/j.fshw.2022.10.031

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Received: 27 November 2021
Revised: 15 December 2021
Accepted: 18 January 2022
Published: 18 November 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

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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