Food and Fermentation Industries >

2025 , Vol. 51 >Issue 18: 399 - 406

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041563

Research progress on mechanism of lactic acid bacteria regulating uric acid metabolism

  • XU Jing ,
  • WU Changzheng ,
  • TONG Xing
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  • 1(Key Laboratory of Advanced Technology Enterprise of Guangdong Seasoning Food Biofermentation, Foshan 528000, China)
    2(Guangdong Provincial Research Center of Brewing Microbiology Breeding and Fermentation Engineering Technology, Foshan 528000, China)
    3(Guangdong Haitian Innovation Technology Co.Ltd., Foshan 528000, China)

Received date: 2024-11-12

  Revised date: 2025-02-28

  Online published: 2025-10-16

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Abstract

Hyperuricemia is a metabolic disease caused by excessive production or reduced excretion of uric acid in the human body.It has become the second largest metabolic disease threatening human health and is closely related to the occurrence of various diseases such as gout, cardiovascular disease, and kidney disease.Lactic acid bacteria, as a natural and safe biological regulator, play an important role in regulating uric acid metabolism and are expected to become an effective means of preventing and treating hyperuricemia.The article summarizes the metabolic pathways and physiological effects of uric acid in the human body through a comprehensive analysis of relevant research.It elaborates on the impact of lactic acid bacteria on uric acid metabolism, including inhibiting uric acid production, promoting uric acid excretion, regulating intestinal microbiota balance, and regulating the body immune system.The aim is to explore the mechanism of lactic acid bacteria in reducing uric acid levels and provide a theoretical basis for the development of new methods for lactic acid bacteria treatment of hyperuricemia in the future.

Key words： lactic acid bacteria; uric acid; metabolism; mechanism

Cite this article

XU Jing , WU Changzheng , TONG Xing . Research progress on mechanism of lactic acid bacteria regulating uric acid metabolism[J]. Food and Fermentation Industries, 2025 , 51(18) : 399 -406 . DOI: 10.13995/j.cnki.11-1802/ts.041563

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