The combination of oxalic acid and uric acid degrading probiotic from traditional Chinese fermented food reduces calcium accumulation and prevents kidney stones formation in rats

IF 4.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Yanyi Chen , Zhenmin Ling , Jing Ji , Zemin Wang , Ying Wu , Jingjing Fan , El-Sayed Salama , Sourabh Kulshreshtha , Pu Liu , Xiangkai Li
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Abstract

Kidney stones, often resulting from a complex interplay of factors including oxalic acid, uric acid, and calcium. Current treatments lack comprehensive consideration of these factors and come with side effects. In this study, Lactobacillus paracasei GR-10 and Pediococcus acidilactici GR-11 were isolated from the fermented food “Jiangshui”. GR-10 demonstrated the ability to degrade 62.70% of oxalic acid (10 mM) within 24 h, while GR-11 degraded 28.60% of uric acid (4 mM). Combined treatment with GR-10 and GR-11 significantly reduced the number of stones in rats with ethylene glycol-induced kidney stones. This reduction was accompanied by a 57.19% decrease in urinary oxalate and a 52.80% decrease in serum uric acid levels. Simultaneously, urinary calcium level decreased by 27.18%. Inflammatory markers and indicators of oxidative stress associated with kidney stones were restored. Furthermore, the combined treatment effectively regulated the microbiota imbalance induced by kidney stones, resulting in reduced purine nucleoside accumulation in rat feces. This study offers promising insights into probiotics as an adjunct therapy for the prevention of kidney stones in the future.

Abstract Image

中国传统发酵食品中的草酸和降解尿酸益生菌结合使用,可减少大鼠体内的钙积累并防止肾结石形成
肾结石通常是由草酸、尿酸和钙等复杂因素相互作用造成的。目前的治疗方法缺乏对这些因素的综合考虑,而且有副作用。本研究从发酵食品 "江水 "中分离出副酸乳杆菌 GR-10 和酸性乳球菌 GR-11。GR-10能在24小时内降解62.70%的草酸(10毫摩尔),而GR-11能降解28.60%的尿酸(4毫摩尔)。联合使用 GR-10 和 GR-11 能显著减少乙二醇诱发的大鼠肾结石的数量。在减少结石数量的同时,尿草酸盐含量降低了 57.19%,血清尿酸水平降低了 52.80%。同时,尿钙水平降低了 27.18%。与肾结石相关的炎症指标和氧化应激指标也得到了恢复。此外,联合治疗还能有效调节肾结石引起的微生物群失衡,从而减少大鼠粪便中嘌呤核苷的积累。这项研究为今后将益生菌作为预防肾结石的辅助疗法提供了前景广阔的见解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Bioscience
Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍: Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.
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