New study from Lanzhou University: Lactobacillus in Northwest Food Pulp may reduce uric acid

The Environmental Microbiology Research Group of Lanzhou University recently released a new study. The study isolated Lactobacillus fermentum from traditional fermented food slurry in Northwest China, and found that slurry can control the accumulation of uric acid by degrading uric acid in animals. The syrup is fermented from vegetables such as celery and cabbage, which is a specialty of Northwestern China. According to Li Xiangkai, the head of the Environmental Microbiology Research Group of Lanzhou University and a professor at the School of Life Sciences of Lanzhou University, the research group found through a questionnaire survey that the frequency of gout is related to the number of times of water consumption. To this end, the research team selected a new strain of Lactobacillus fermentum JL-3 with uric acid degradation ability from the fermentation slurry. Animal experiments have found that JL-3 strain can be colonized in the intestines of mice. The serum uric acid of mice fed with JL-3 is reduced by 31. 3%, and the fecal uric acid is basically the same as that of the control mice, and some inflammation signs related to hyperuricemia The content of chemical substances and oxidative stress indicators was significantly reduced in mice, and slowed down the intestinal microbial imbalance caused by hyperuricemia. "Based on these experimental results, we speculate that JL-3 may play a role in a variety of ways. For example, it degrades uric acid in the intestine to reduce the accumulation of uric acid in the intestine, improve bowel movement, reduce the excretion of uric acid, and regulate the intestinal microbiota. The structure and function of uric acid. ” Li Xiangkai said, the research team also collected a number of slurry samples from multiple noodle restaurants in Lanzhou, and found that 90% of the samples contained Lactobacillus that can degrade uric acid. Li Xiangkai introduced that uric acid is the final metabolite of human purine compounds. Disorders of purine metabolism lead to hyperuricemia. Hyperuricemia is the most important biochemical basis for the occurrence of gout. Related survey reports show that there are more than 100 million patients with hyperuricemia in my country. 　　Li Xiangkai said: "We did the experiment in mice. Two weeks after gavage, it was found that JL-3 could be colonized in the intestines. One month after the experiment was stopped, we could still detect this strain in mice. According to us 　　Based on the experimental data, it is inferred that the strain may have similar functions in the human body. ” The relevant research results were recently published in the well-known journal Gut Microbes in the field of microbiology ("Gut Microbes").      Disclaimer: This article only represents the author's personal views and has nothing to do with China Probiotics. com. The originality and the text and content stated in the article have not been verified by this site. This site does not make any guarantee or commitment to the authenticity, completeness, and timeliness of this article, all or part of the content, and the text. Please readers for reference only, and please Verify the relevant content yourself.      Copyright Notice    1. Some of the reprinted articles on this site are not original, and the copyright and liability belong to the original author. 2. All reprinted articles, links and pictures on this website are for the purpose of conveying more information, and clearly indicate the source and author. Media or individuals who do not want to be reprinted can contact us for infringement information that can provide sufficient evidence , Bio149 will be deleted within 12 hours after confirmation. 3. Users are welcome to post original articles to 86371366@qq. com, and publish them to the homepage after review. The copyright and liability belong to the sender.

　　The Environmental Microbiology Research Group of Lanzhou University recently released a new study.
The study isolated Lactobacillus fermentum from traditional fermented food slurry in Northwest China, and found that slurry can control the accumulation of uric acid by degrading uric acid in animals.
　　The syrup is fermented from vegetables such as celery and cabbage, which is a specialty of Northwestern China.
According to Li Xiangkai, the head of the Environmental Microbiology Research Group of Lanzhou University and a professor at the School of Life Sciences of Lanzhou University, the research group found through a questionnaire survey that the frequency of gout is related to the number of times of water consumption.
To this end, the research team selected a new strain of Lactobacillus fermentum JL-3 with uric acid degradation ability from the fermentation slurry.
Animal experiments have found that JL-3 strain can be colonized in the intestines of mice.
The serum uric acid of mice fed with JL-3 is reduced by 31.
3%, and the fecal uric acid is basically the same as that of the control mice, and some inflammation signs related to hyperuricemia The content of chemical substances and oxidative stress indicators was significantly reduced in mice, and slowed down the intestinal microbial imbalance caused by hyperuricemia.
　　"Based on these experimental results, we speculate that JL-3 may play a role in a variety of ways.
For example, it degrades uric acid in the intestine to reduce the accumulation of uric acid in the intestine, improve bowel movement, reduce the excretion of uric acid, and regulate the intestinal microbiota.
The structure and function of uric acid.
” Li Xiangkai said, the research team also collected a number of slurry samples from multiple noodle restaurants in Lanzhou, and found that 90% of the samples contained Lactobacillus that can degrade uric acid.
　　Li Xiangkai introduced that uric acid is the final metabolite of human purine compounds.
Disorders of purine metabolism lead to hyperuricemia.
Hyperuricemia is the most important biochemical basis for the occurrence of gout.
Related survey reports show that there are more than 100 million patients with hyperuricemia in my country.
　　Li Xiangkai said: "We did the experiment in mice.
Two weeks after gavage, it was found that JL-3 could be colonized in the intestines.
One month after the experiment was stopped, we could still detect this strain in mice.
According to us 　　Based on the experimental data, it is inferred that the strain may have similar functions in the human body.
” The relevant research results were recently published in the well-known journal Gut Microbes in the field of microbiology ("Gut Microbes").

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　　The Environmental Microbiology Research Group of Lanzhou University recently released a new study.
The study isolated Lactobacillus fermentum from traditional fermented food slurry in Northwest China, and found that slurry can control the accumulation of uric acid by degrading uric acid in animals.
　　The syrup is fermented from vegetables such as celery and cabbage, which is a specialty of Northwestern China.
According to Li Xiangkai, the head of the Environmental Microbiology Research Group of Lanzhou University and a professor at the School of Life Sciences of Lanzhou University, the research group found through a questionnaire survey that the frequency of gout is related to the number of times of water consumption.
To this end, the research team selected a new strain of Lactobacillus fermentum JL-3 with uric acid degradation ability from the fermentation slurry.
Animal experiments have found that JL-3 strain can be colonized in the intestines of mice.
The serum uric acid of mice fed with JL-3 is reduced by 31.
3%, and the fecal uric acid is basically the same as that of the control mice, and some inflammation signs related to hyperuricemia The content of chemical substances and oxidative stress indicators was significantly reduced in mice, and slowed down the intestinal microbial imbalance caused by hyperuricemia.
　　"Based on these experimental results, we speculate that JL-3 may play a role in a variety of ways.
For example, it degrades uric acid in the intestine to reduce the accumulation of uric acid in the intestine, improve bowel movement, reduce the excretion of uric acid, and regulate the intestinal microbiota.
The structure and function of uric acid.
” Li Xiangkai said, the research team also collected a number of slurry samples from multiple noodle restaurants in Lanzhou, and found that 90% of the samples contained Lactobacillus that can degrade uric acid.
　　Li Xiangkai introduced that uric acid is the final metabolite of human purine compounds.
Disorders of purine metabolism lead to hyperuricemia.
Hyperuricemia is the most important biochemical basis for the occurrence of gout.
Related survey reports show that there are more than 100 million patients with hyperuricemia in my country.
　　Li Xiangkai said: "We did the experiment in mice.
Two weeks after gavage, it was found that JL-3 could be colonized in the intestines.
One month after the experiment was stopped, we could still detect this strain in mice.
According to us 　　Based on the experimental data, it is inferred that the strain may have similar functions in the human body.
” The relevant research results were recently published in the well-known journal Gut Microbes in the field of microbiology ("Gut Microbes").

---

　　The Environmental Microbiology Research Group of Lanzhou University recently released a new study.
The study isolated Lactobacillus fermentum from traditional fermented food slurry in Northwest China, and found that slurry can control the accumulation of uric acid by degrading uric acid in animals.
　　The syrup is fermented from vegetables such as celery and cabbage, which is a specialty of Northwestern China.
According to Li Xiangkai, the head of the Environmental Microbiology Research Group of Lanzhou University and a professor at the School of Life Sciences of Lanzhou University, the research group found through a questionnaire survey that the frequency of gout is related to the number of times of water consumption.
To this end, the research team selected a new strain of Lactobacillus fermentum JL-3 with uric acid degradation ability from the fermentation slurry.
Animal experiments have found that JL-3 strain can be colonized in the intestines of mice.
The serum uric acid of mice fed with JL-3 is reduced by 31.
3%, and the fecal uric acid is basically the same as that of the control mice, and some inflammation signs related to hyperuricemia The content of chemical substances and oxidative stress indicators was significantly reduced in mice, and slowed down the intestinal microbial imbalance caused by hyperuricemia.
　　"Based on these experimental results, we speculate that JL-3 may play a role in a variety of ways.
For example, it degrades uric acid in the intestine to reduce the accumulation of uric acid in the intestine, improve bowel movement, reduce the excretion of uric acid, and regulate the intestinal microbiota.
The structure and function of uric acid.
” Li Xiangkai said, the research team also collected a number of slurry samples from multiple noodle restaurants in Lanzhou, and found that 90% of the samples contained Lactobacillus that can degrade uric acid.
　　Li Xiangkai introduced that uric acid is the final metabolite of human purine compounds.
Disorders of purine metabolism lead to hyperuricemia.
Hyperuricemia is the most important biochemical basis for the occurrence of gout.
Related survey reports show that there are more than 100 million patients with hyperuricemia in my country.
　　Li Xiangkai said: "We did the experiment in mice.
Two weeks after gavage, it was found that JL-3 could be colonized in the intestines.
One month after the experiment was stopped, we could still detect this strain in mice.
According to us 　　Based on the experimental data, it is inferred that the strain may have similar functions in the human body.
” The relevant research results were recently published in the well-known journal Gut Microbes in the field of microbiology ("Gut Microbes").

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