Lactic acid bacteria fermentation: A novel and promising pathway to lower the uric acid production of seaweed food (Porphyra haitanensis)

Abstract

Porphyra haitanensis is a highly nutritious and widely consumed seaweed food. However, it is a high-purine food, which can increase the risk of disease for individuals with hyperuricemia. To address this issue, three lactic acid bacteria strains, including Lactiplantibacillus plantarum, Lacticaseibacillus paracasei, and Lacticaseibacillus rhamnosus, are utilized to investigate the effects of fermentation on Porphyra haitanensis to reduce the purine content and the activity of xanthine oxidase (XOD) and adenosine deaminase (ADA). All the three lactic acid bacteria strains can significantly reduce in xanthine content and effectively inhibit ADA and XOD activities. The xanthine content can be reduced by 47.80 % after Lactiplantibacillus plantarum fermentation. The inhibition ratio of XOD in Lacticaseibacillus rhamnosus fermentation is as high as to 91.39 %, which is improved by 308.30 %. The inhibition ratio of ADA can be improved by 515.35 % after Lactiplantibacillus plantarum fermentation. Metabolomic analysis is applied to elucidate the key metabolites associated with activity inhibition and molecular docking is performed to reveal the inhibition mechanisms. Folic acid and cis-zeatin were identified as key differential metabolites for the inhibition of XOD and ADA activities, exhibiting strong binding affinities toward both of the two enzymes. This is among the first known reports that the lactic acid bacteria fermentation is utilized to lower the uric acid production of seaweed Porphyra haitanensi. These findings highlight the potential of lactic acid bacteria fermentation as an effective strategy for reducing purine levels in seaweed-derived functional foods, providing novel dietary interventions for hyperuricemia management.