Research progress of lactic acid bacteria on the prevention and treatment of hyperuricemia in Tibetan region

  • WU Shifang ,
  • LI Yiheng ,
  • SHI Chengrui ,
  • LU Deyuan ,
  • YANG Xiaoli ,
  • ZHANG Weibing ,
  • WEN Pengcheng
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Gansu Institute of Business and Technology, Lanzhou 730000, China)

Received date: 2022-01-27

  Revised date: 2022-02-09

  Online published: 2022-10-17

Abstract

Hyperuricemia (HUA) is caused by excessive uric acid production in human metabolism or reduced renal excretion, and is often associated with abnormal purine nucleotide metabolism in vivo. Herdsmen in Tibetan areas live in the environment of high altitude, low temperature and lack of oxygen, and suffer from HUA and gout all the year round. Currently, uric-lowering drugs are mainly used to treat HUA. Although they have obvious efficacy, they have toxic and side effects, and long-term use will cause serious adverse reactions in human body. Lactic acid bacteria can indirectly reduce blood uric acid content by regulating intestinal flora and degrading exogenous intake of purine compounds, so as to prevent and treat HUA. This article reviews the pathogenesis of HUA, the status quo of prevention and treatment of HUA in Tibetan region, and the effect and mechanism of lactic acid bacteria prevention and treatment, aiming to provide a new way to alleviate HUA disease in Tibetan region.

Cite this article

WU Shifang , LI Yiheng , SHI Chengrui , LU Deyuan , YANG Xiaoli , ZHANG Weibing , WEN Pengcheng . Research progress of lactic acid bacteria on the prevention and treatment of hyperuricemia in Tibetan region[J]. Food and Fermentation Industries, 2022 , 48(18) : 286 -291 . DOI: 10.13995/j.cnki.11-1802/ts.030914

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