Probiotics with ABCG2 expression ability and gut microbiota homeostasis exhibit anti-hyperuricemia potential by promoting uric acid excretion

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-04-11 DOI:10.1016/j.jff.2025.106814

Yuting Fan , Liuying Li , Philippe Madjirebaye , Zhencong Yang , Xiaoliang Shu , Xiang Li , Xuli Wu

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Abstract

Probiotics have been reported to have the potential effect of alleviating Hyperuricemia (HUA). However, due to the complexity of its mechanisms, the research on probiotics with anti-HUA potential is still limited. In this study, administration of Lactobacillus rhamnosus HN001, Bifidobacterium lactis HN019, and Lactobacillus acidophilus NCFM exhibited UA-reducing capacity, as well as lowering creatinine and urease levels and xanthine oxidase (XOD) activity. They effectively contribute to a decrease in pro-inflammatory (IL-1β and TNF-α) factors while regulating the expression of transporters, particularly the ATP-binding cassette subfamily G2 (ABCG2). These strains also powerfully restore the gut microbiota, increasing the abundance of the Lactobacillaceae, thus playing a crucial role in HUA reduction by being intensely involved in the expression of ABCG2 transporter. These findings provide a pivotal theoretical basis for elucidating the potential probiotics as dietary supplements to relieve HUA via intestinal remediation.

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具有ABCG2表达能力和肠道菌群稳态的益生菌通过促进尿酸排泄而具有抗高尿酸血症的潜力

据报道，益生菌具有缓解高尿酸血症（HUA）的潜在作用。然而，由于其机制的复杂性，对具有抗hua潜力的益生菌的研究仍然有限。在本研究中，鼠李糖乳杆菌HN001、乳酸双歧杆菌HN019和嗜酸乳杆菌NCFM均表现出ua还原能力，同时降低肌酐和脲酶水平以及黄嘌呤氧化酶（XOD）活性。它们有效地减少促炎（IL-1β和TNF-α）因子，同时调节转运蛋白的表达，特别是atp结合盒亚家族G2 （ABCG2）。这些菌株还能有效地恢复肠道微生物群，增加乳酸杆菌科的丰度，从而通过强烈参与ABCG2转运体的表达，在HUA还原中发挥关键作用。这些发现为阐明益生菌作为膳食补充剂通过肠道修复来缓解HUA提供了关键的理论基础。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.