The aim of the study was to screen out uric acid-lowering lactic acid bacteria (LAB) from Hurood and evaluate their probiotic properties. The ability of lactic acid bacteria to degrade nucleoside and inhibit xanthine oxidase were evaluated by HPLC and uric acid production. And their probiotic properties of tolerance ability against acid, bile salt and simulated gastrointestinal fluid, as well as the adhesion ability to intestinal epithelial cell were evaluated and identified by molecular biology. Degradation rate of strain NL02 on inosine and guanosine was above 99.32%; the inhibition rate of cell metabolite and content on xanthine oxidase was over 28.18%; incubated at pH 2.0 and or 0.3% bile salt for 3 h, the survival rate was 54.41% and 64.23%, respectively. The number of viable bacteria was above 106 CFU/mL in simulated gastrointestinal fluid cultured for 3 h; the adhesion rate to HT-29 cell was (5.56±1.61) CFU/cells; it was sensitive to 10 kinds of antibiotics. Based on the 16S rDNA sequence for BLAST alignment, strain NL02 was identified as Lactobacillus reuteri. To sum up, strain Lactobacillus reuteri NL02 with the ability of reducing uric acid efficiently was successfully selected. It possessed obvious inhibitory effect on xanthine oxidase and good probiotic properties, which can provide theoretical basis and strain resource for the development of drug for the treatment and prevention of hyperuricemia.
[1] GUO Y J, LI H L, LIU Z, et al.Impaired intestinal barrier function in a mouse model of hyperuricemia[J].Molecular Medicine Reports, 2019, 20(4):3 292-3 300.
[2] MATSUO H, ISHIKAWA E, MACHIDA H, et al.Efficacy of xanthine oxidase inhibitor for chronic kidney disease patients with hyperuricemia[J].Clinical and Experimental Nephrology, 2020, 24(4):307-313.
[3] RHEUMATOLOGY A F, REGISTRAR C P, RHEUMATOLOGIST P K, et al. The management of gout[J]. Australian Prescriber, 2016, 39(4):119-122.
[4] GLIOZZI M, MALARA N, MUSCOLI S, et al.The treatment of hyperuricemia [J].International Journal of Cardiology, 2016, 213:23-27.
[5] 金方, 杨虹.降血尿酸益生菌株的筛选和降血尿酸机理的探索[J].微生物学通报, 2018, 45(8):1 757-1 769.
JIN F, YANG H.Isolation of hypouricemic probiotics and exploration their effects on hyperuricemic rats[J].Microbiology China, 2018, 45(8):1 757-1 769.
[6] 牛春华, 肖茹雪, 赵子健, 等.植物乳杆菌UA149的降尿酸作用[J].现代食品科技, 2020, 36(2):1-6;217.
NIU C H, XIAO R X, ZHAO Z J, et al.Serum uric acid lowering effect of Lactobacillus plantarum UA149 on hyperuricemic rats [J].Modern Food Science and Technology, 2020, 36(2):1-6;217.
[7] WANG H N, MEI L, DENG Y, et al.Lactobacillus brevis DM9218 ameliorates fructose-induced hyperuricemia through inosine degradation and manipulation of intestinal dysbiosis[J].Nutrition, 2019, 62:63-73.
[8] YAMADA N, IWAMOTO C, KANO H, et al.Evaluation of purine utilization by Lactobacillus gasseri strains with potential to decrease the absorption of food-derived purines in the human intestine[J].Nucleosides, Nucleotides and Nucleic Acids, 2016, 35(10-12):670-676.
[9] 麻菊美. 降解嘌呤核苷乳酸菌的筛选及生物学特性研究[D].杭州:浙江大学, 2017.
MA J M.Isolation of lactic acid bacteria with high ability of purine nucleoside-decomposing and evaluation of their biological properties[D]. Hangzhou: Zhejiang University, 2017.
[10] 刘慧敏. 乳酸菌嘌呤降解菌株的筛选、基因组特征及其应用研究[D].扬州:扬州大学, 2021.
LIU H M.Screening, genomic characteristics and application of purine degrading strains of lactic acid bacteria[D].Yangzhou:Yangzhou University, 2021.
[11] 李尧, 张羽竹, 张利, 等.分离自传统自然发酵食品中降胆固醇乳酸菌的筛选与评价[J].中国食品学报, 2019, 19(6):212-222.
LI Y, ZHANG Y Z, ZHANG L, et al.The screening and evaluation of cholesterol-lowering lactic acid bacteria isolated from traditional naturally fermented food[J].Journal of Chinese Institute of Food Science and Technology, 2019, 19(6):212-222.
[12] 任大勇, 曲天铭, 杨柳, 等.东北传统发酵食品中降胆固醇乳酸菌的筛选及其降解机制[J].食品科学, 2019, 40(22):199-206.
REN D Y, QU T M, YANG L, et al.Screening of lactic acid bacterial isolates from traditional fermented foods in Northeast China for cholesterol-lowering property and mechanism of action analysis[J].Food Science, 2019, 40(22):199-206.
[13] SON S H, JEON H L, JEON E B, et al.Potential probiotic Lactobacillus plantarum Ln4 from kimchi:Evaluation of β-galactosidase and antioxidant activities[J].LWT - Food Science and Technology, 2017, 85:181-186.
[14] 秦雅莉, 赵笑颍, 沈圆圆, 等.酸笋中具有抗炎活性乳酸菌的筛选及鉴定[J].食品科学,2022,43(8):121-127.
QIN Y L, ZHAO X Y, SHEN Y Y, et al.Screening and identification of anti-inflammatory lactic acid bacteria from sour bamboo shoot[J].Food Science,2022,43(8):121-127.
[15] 郑志瑶, 王伟军, 陈波, 等.降胆固醇乳酸菌的筛选、鉴定与益生特性评价[J].中国食品学报, 2020, 20(12):239-247.
ZHENG Z Y, WANG W J, CHEN B, et al.Screening and identification of cholesterol-lowering lactic acid bacteria and evaluation of their probiotic characteristics[J].Journal of Chinese Institute of Food Science and Technology, 2020, 20(12):239-247.
[16] 孙玮. 桦褐孔菌提取物降血脂降尿酸功能评价[D].天津:天津科技大学, 2010.
SUN W. Functional assessment of Inonotus obliquu extract on hyperlipldemia and hyperuricemia[D]. Tianjin: Tianjin University of Science & Technology, 2010.
[17] 王家彬, 潘力. 降解核苷作用乳酸菌的筛选及其潜在降尿酸功能[J]. 食品科学, 2022, 43(10):199-206.
WANG J B, PAN L. Screening and uric acid-lowering potential of nucleoside-degrading lactic acid bacteria[J]. Food Science, 2022, 43(10):199-206.
[18] OOI K L, ZAKARIA R, TAN M L, et al.The influence of chemical composition of potent inhibitors in the hydrolyzed extracts of anti-hyperuricemic plants to their xanthine oxidase activities[J].Journal of Ethnopharmacology, 2021, 278:114294.
[19] CELEBIOGLU H U, EJBY M, MAJUMDER A, et al.Differential proteome and cellular adhesion analyses of the probiotic bacterium Lactobacillus acidophilus NCFM grown on raffinose-an emerging prebiotic[J].Proteomics, 2016, 16(9):1 361-1 375.
[20] NAWAZ M, WANG J, ZHOU A P, et al.Characterization and transfer of antibiotic resistance in lactic acid bacteria from fermented food products[J].Current Microbiology, 2011, 62(3):1 081-1 089.
