Food & Function
·
2022
·Vol. 13
·期 22
·11780-11793
·
IF 6.317
Yin Wan,Dengxiao Wang,Yuefeng Shen,Yanru Chen,Jin Qian,Guiming Fu
Background: Lactobacillus fermentation has become a typical food processing method with the development of the modern food industry. Aims: This study aimed to assess the effects of Lactobacillus acidophilus NCUF202.2 fermentation on Artemisia selengensis Turcz (AST) in relieving hyperuricemia (HUA) and the mechanisms involved. Results: The fermented Artemisia selengensis Turcz extracts (FASTE) could significantly increase the content of free polyphenol and enhance the inhibitory effect on xanthine oxidase (XOD) in vitro. The result of ultrafiltration coupled with UPLC-MS/MS screened out the components that might be combined with XOD in the caffeoylquinic acids (CQAs) of Artemisia selengensis Turcz extracts (ASTE) as 5-CQA, 3-CQA, 4-CQA, 1-CQA, 3,4-diCQA, 3,5-diCQA, 1,5-diCQA and 4,5-diCQA as well as caffeic acid (CA) of FASTE except the above. Our results also showed that ASTE and FASTE could alleviate HUA in rats. In contrast, FASTE had a better ability to reduce serum adenosine deaminase (ADA) activity than ASTE. Furthermore, FASTE could restore catalase (CAT) in HUA model rats in vivo, and superoxide dismutase (SOD) activity to a better degree, thereby inhibiting the production of excess malondialdehyde (MDA). Under the intervention of ASTE and FASTE, the levels of serum pro-inflammatory and anti-inflammatory factors in rats tended to be normal. However, FASTE could increase the expression of the uric acid secretion protein OAT1 and decrease the expression of reabsorption proteins URAT1 and GLUT9 in model rats, thereby reducing the serum uric acid (SUA) level in model rats. ASTE and FASTE can increase the abundance of beneficial bacteria, such as Bifidobacterium and Akkermansiaceae. Conclusion: Overall, part of diCQAs and CQAs was decomposed after fermentation. FASTE had a more substantial HUA-relieving effect than ASTE. It is expected to be applied to functional foods and contribute to the research and development of uric acid lowering functional foods.
研究领域:
食品科学
·
药理学
·
生物化学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food & Function
·
2024
·Vol. 15
·期 11
·6068-6081
·
IF 5.1
Haonan Yu,Zhenyou Lou,Tingbo Wu,Xiaochun Wan,Haitao Huang,Yuanyuan Wu,Bo Li,Youying Tu,Puming He,Junsheng Liu
Epigallocatechin gallate (EGCG), a prominent bioactive compound found in tea, offers numerous health benefits. Previous studies have highlighted its potential in mitigating hyperuricemia. In this study, hyperuricemic mice induced by potassium oxonate (PO) were treated with EGCG or the anti-hyperuricemia medication allopurinol (AP) to investigate the mechanisms underlying their anti-hyperuricemic effects. The results demonstrated that both EGCG and AP significantly reduced serum uric acid (UA) levels. Further analysis revealed that EGCG promoted the expression of UA secretion transporter genes (Oat1 and Oct1) while inhibiting the expression of UA reabsorption transporter genes (Urat1 and Glut9) in the kidney. By 16S rDNA sequencing, EGCG, but not AP, was found to alter the composition of the gut microbiota. Notably, EGCG induced significant changes in the relative abundance of specific bacteria such as Lactobacillus, Faecalibaculum, and Bifidobacterium, which displayed high correlations with serum UA levels and UA-related gene expression. Metabolomic analysis suggested that EGCG-induced modifications in bacterial metabolites might contribute to the alleviation of hyperuricemia. Transcriptomic analysis of the intestinal epithelium identifies 191 differentially expressed genes (DEGs) in EGCG-treated mice, including 8 purine-related genes. This study elucidates the anti-hyperuricemic mechanisms of EGCG, particularly its influence on the gut microbiota and gene expression in the intestinal epithelium.
研究领域:
药理学
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微生物学
·
分子生物学
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营养学
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转录组学
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代谢组学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2022
·Vol. 46
·期 7
·e14140
·
IF 3.654
Dongyin Yuan,Ling Lin,Yingqi Peng,Yang Zhou,Li Li,Wenjun Xiao,Zhihua Gong
Black tea, a traditional drink, can induce urination and quench thirst. Black brick tea with fungal growth, prepared by steaming, pressing, inducing fungal growth, and drying the black tea, is a new type of black tea with different sensory qualities and is suitable for storage. However, the effects of black brick tea with fungal growth on lowering uric acid are still unexplored. Therefore, the potassium oxonate was administered for 7 consecutive days to establish the hyperuricemic mice. Then allopurinol, black tea, and black brick tea with fungal growth were orally administered with hyperuricemic mice for 14 days. Serum uric acid levels, liver xanthine oxidase (XOD) and adenosine deaminase (ADA) activities, and expression of renal urate transporters and inflammatory response were detected. Compared to the model group, both types of black tea lowered serum uric acid by decreasing the uric acid production with inhibiting the activities of XOD and ADA, and increasing uric acid excretion because of downregulating urate transporter 1 (URAT1) and glucose transporter 9 (GLUT9) expressions, and upregulating organic anion transporter 1 (OAT1), organic anion transporter 3 (OAT3), and organic cation transporter 1 (OCT1) expressions. They could also improve renal injury by suppressing the activation of the NOD-like receptor family, pyrin domain containing 3 (NLRP3) inflammasome, and nuclear factor-κB (NF-κB) signaling, thereby reducing renal proinflammatory cytokine levels. Compared with black tea, black brick tea with fungal growth with a higher content of theabrownins had a better effect on lowering serum uric acid. Practical applications Black tea accounts for approximately 78% of the total consumed tea in the world. Black brick tea with fungal growth is a new kind of black tea product with different sensory qualities and is suitable for storage. The study found that black brick tea with fungal growth is superior to black tea in reducing serum uric acid levels, which make a significant contribution to promote people’s health and stimulate the production and consumption of black brick tea with fungal growth. In addition, it provides a clue for future research to identify the effective components of black brick tea with fungal growth lowering uric acid.
研究领域:
药理学
·
生物化学
·
营养学
·
动物科学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）