Probiotics and bioactive ingredients from fermented foods for the effective prevention and regulation of hyperuricemia

Abstract

Hyperuricemia, a normal disease from the excessive consumption of purine-rich foods or uric acid metabolic disorder, is closely connected with a high risk of cardiovascular events, hypertension, obesity, renal injury, diabetes, and other metabolic diseases. Gut microbes serve an irreplaceable role in regulating human health, including the management of hyperuricemia. Fermentation has been used to improve the digestibility and nutritional qualities of raw materials in animals and plants. Probiotics and bioactive ingredients from certain fermented foods are potential candidates to regulate gut microbiota, lower serum uric acid, and alleviate hyperuricemia. This article offers insightful knowledge of a possible link between hyperuricemia and gut microbes and elucidates the potential mechanisms by which hyperuricemia may be alleviated by targeting the human gut. Finally, we suppose the potential roles of probiotics and bioactive components from fermented foods in preventing hyperuricemia or related diseases targeting gut microbiota.