hyperuricemia is an elevated uric acid level in the blood and is tied to gout. fermented foods have been shown a beneficial role on controlling hyperuricemia and gout. “jiangshui” is a traditional fermented food in northwestern china, which is made with vegetables, such as celery and cabbage. lactic acid bacteria, acetic acid bacteria and yeast are the main microbes in the jiangshui fermentation process, especially the facultative anaerobic lactic acid bacteria.
recently, professor xiangkai li’s team from lanzhou university published a research paper titled “limosilactobacillus fermentum jl-3 isolated from “jiangshui” ameliorates hyperuricemia by degrading uric acid” on gut microbes (if=7.74). in this study, the uric acid (ua) degradation ability of limosilactobacillus fermentum jl-3 strain, isolated from “jiangshui” (a fermented chinese food), was investigated.
figure 1. the research paper was published on 'gut microbes'
the study showed that jl-3 strain exhibited high degradation capacity and selectivity toward ua. after oral administration to mice for 15 days, jl-3 colonization was continuously detected in the feces of mice. the ua level in urine of mice fed with jl-3 was similar with the control group mice. and the serum ua level of the former was significantly lower (31.3%) than in the control, further confirmed the ua-lowering effect of jl-3 strain.
figure 2. effect of jl-3 on hyperuricemia mice
in addition, a new type of yogurt based on the jl-3 strain has been produced, which may work as a therapeutic adjunct agent in treating hyperuricemia.
figure 3. “jiangshui” yogurt