Identification and assessment of Pichia kudriavzevii YS711 isolated from “Jiangshui” with the capacity for uric acid metabolism

Abstract

Hyperuricemia, a prevalent metabolic disorder, necessitates novel therapeutic strategies. This study reports the isolation and characterization of Pichia kudriavzevii YS711, a novel strain isolated from the traditional Chinese fermented food “Jiangshui”, exhibiting exceptional uric acid (UA) degradation capabilities. In vitro studies demonstrated that YS711 degraded 31.2 % of UA within 24 h, converting it to ammonium. This end-product is significantly safer than urea, mitigating potential adverse effects associated with urea accumulation. Whole-genome sequencing revealed a complete UA metabolic pathway in YS711, the first such pathway elucidated in the phylum Ascomycota. This pathway encompasses key enzymes, including urate oxidase, allantoinase, allantoicase, ureidoglycolate lyase, and urea amidolyase. The identification of these genes provides a valuable resource for future metabolic engineering efforts to enhance UA degradation. This research underscores the potential of P. kudriavzevii YS711 as a promising probiotic-based therapeutic agent for hyperuricemia prevention and treatment, offering a safer and potentially more effective alternative to existing approaches.