Aromatic vinegar-formulated Gardenia jasminoides Ellis extract alleviates hyperuricemia by remodeling gut microbiota, promoting SCFA production, and attenuating oxidative stress and renal injury

Hyperuricemia (HUA) is mainly caused by sustained disturbances in purine metabolism. Although both iridoids and vinegar have been reported to exert anti-hyperuricemic effects, no product combining iridoid-rich ingredients with aromatic vinegar has yet been investigated. In this study, the urate-lowering effects and underlying mechanisms of a combined preparation of iridoids from Gardenia jasminoides Ellis and Zhenjiang aromatic vinegar were evaluated in a rat model of HUA. Both Gardenia jasminoides extract (GET) and its aromatic vinegar formulations (GETV) reduced serum uric acid, creatinine, and urea nitrogen levels, inhibited serum and hepatic xanthine oxidase (XOD) activity, and improved hepatic antioxidant status. GETV showed stronger effects than GET, and the ethanol extract aromatic vinegar group (GEEV) produced the most pronounced overall response. In addition, GET and GETV modulated gut microbiota composition and increased the levels of short-chain fatty acids (SCFAs), especially acetic, propionic, butyric, and valeric acids. These results suggest that GETV exerts multi-target protective effects against HUA and may provide a basis for developing a functional food ingredient for HUA management.