Weizmannia coagulans BC99 alleviates hyperuricemia by restoring liver-kidney-gut axis dysfunction caused by hyperuricemia.

IF 5.1 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2025-07-08 DOI:10.1039/d5fo00951k
Ying Wu, Yinyin Gao, Cheng Li, Shirui Zhai, Yao Dong, Shanshan Tie, Lina Zhao, Shaobin Gu
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引用次数: 0

Abstract

Hyperuricemia (HUA) has emerged as a global metabolic disorder that poses significant risks to human health. To investigate the effects and mechanisms of Weizmannia coagulans BC99 in alleviating hyperuricemia, we established a hyperuricemia mouse model. The results demonstrate that BC99 significantly downregulates the expression of uric acid (UA) reabsorption proteins in the kidneys and intestines, while upregulating the expression of UA excretion proteins. This modulation leads to a reduction in UA synthesis, mediated through the Nrf2/NLRP3 pathway. Additionally, BC99 intervention restored gut microbiota intestinal dysbiosis in HUA mice, increased the beneficial short-chain fatty acid (SCFA)-producing bacterial genera, and corrected disturbances in amino acid, purine, and pyrimidine metabolism. Collectively, our findings suggest that BC99 exhibits strong anti-hyperuricemic effects and holds promise as a dietary supplement for lowering uric acid levels.

魏兹曼凝血剂BC99通过恢复高尿酸血症引起的肝-肾-肠轴功能障碍来缓解高尿酸血症。
高尿酸血症(HUA)已成为一种全球性的代谢性疾病,对人类健康构成重大威胁。为了研究魏兹曼凝血剂BC99缓解高尿酸血症的作用及其机制,我们建立了高尿酸血症小鼠模型。结果表明,BC99显著下调肾脏和肠道尿酸重吸收蛋白的表达,上调尿酸排泄蛋白的表达。这种调节通过Nrf2/NLRP3通路介导,导致UA合成减少。此外,BC99干预恢复了HUA小鼠的肠道微生物群肠道生态失调,增加了有益的短链脂肪酸(SCFA)产生细菌属,并纠正了氨基酸、嘌呤和嘧啶代谢的紊乱。总的来说,我们的研究结果表明BC99具有很强的抗高尿酸血症作用,有望作为降低尿酸水平的膳食补充剂。
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
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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