Acanthopanax trifoliatus (L.) Merr polysaccharides: A novel therapeutic agent for hyperuricemia management

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

Journal of Functional Foods Pub Date : 2025-05-17 DOI:10.1016/j.jff.2025.106893

Guoyu Wu , Yuzi Lin , Qi Chen , Jinghua Pan , Guixiang Wang , Yufang Pan

引用次数: 0

Abstract

Hyperuricemia is a prevalent condition associated with an elevated risk of multiple metabolic comorbidities. There is an urgent need for novel anti-hyperuricemic agents that are both highly effective and have minimal side effects. In this study, we demonstrated that Acanthopanax trifoliatus (L.) Merr polysaccharides (ATMP) have therapeutic potential for managing hyperuricemia. ATMP effectively reduced serum uric acid levels by inhibiting hepatic production and enhancing renal excretion, without significant toxicity. It also suppressed adenosine deaminase and xanthine oxidase activity, reduced inflammation and oxidative stress, and ameliorated liver and renal impairment in hyperuricemic mice. Notably, ATMP exhibited reversible mixed-inhibition of xanthine oxidase. Overall, ATMP exerts strong hypouricemic effects and could potentially be used to treat hyperuricemia-related conditions in the future.

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三叶五加(L.)枸杞多糖：一种治疗高尿酸血症的新药物

高尿酸血症是一种常见病，与多种代谢合并症的风险升高有关。迫切需要一种既高效又副作用小的新型抗高尿酸药。在本研究中，我们证明了三叶棘五加（L.）Merr多糖（ATMP）具有治疗高尿酸血症的潜力。ATMP通过抑制肝脏生成和增强肾脏排泄有效降低血清尿酸水平，无明显毒性。它还能抑制腺苷脱氨酶和黄嘌呤氧化酶的活性，减少炎症和氧化应激，改善高尿酸血症小鼠的肝脏和肾脏损害。值得注意的是，ATMP对黄嘌呤氧化酶表现出可逆的混合抑制。总的来说，ATMP具有很强的降尿酸作用，未来可能用于治疗高尿酸血症相关疾病。

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

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.