Evaluating the urate-lowering effects of different microbial fermented extracts in hyperuricemic models accompanied with a safety study

Rong Jane Chen, Mei Huei Chen, Yen Lin Chen, Ching Mao Hsiao, Hsiu Min Chen, Siao Jhen Chen, Ming Der Wu, Yi Jen Yech, Gwo Fang Yuan, Ying Jan Wang

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4 Citations (Scopus)

Abstract

Uric acid (UA) is an end product of purine metabolism by the enzyme xanthine oxidase (XOD). Hyperuricemia is characterized by the accumulation of serum UA and is an important risk factor for gout and many chronic disorders. XOD inhibitors or uricase (catalyzes UA to the more soluble end product) can prevent these chronic diseases. However, currently available hypouricemic agents induce severe side effects. Therefore, we developed new microbial fermented extracts (MFEs) with substantial XOD inhibition activity from Lactobacillus (MFE-21) and Acetobacter (MFE-25), and MFE-120 with high uricase activity from Aspergillus. The urate-lowering effects and safety of these MFEs were evaluated. Our results showed that MFE-25 exerts superior urate-lowering effects in the therapeutic model. In the preventive model, both MFE-120 and MFE-25 significantly reduced UA. The results of the safety study showed that no organ toxicity and no treatment-related adverse effects were observed in mice treated with high doses of MFEs. Taken together, the results showed the effectiveness of MFEs in reducing hyperuricemia without systemic toxicity in mice at high doses, suggesting that they are safe for use in the treatment and prevention of hyperuricemia.

Original languageEnglish
Pages (from-to)597-606
Number of pages10
JournalJournal of Food and Drug Analysis
Volume25
Issue number3
DOIs
Publication statusPublished - 2017 Jul

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All Science Journal Classification (ASJC) codes

  • Food Science
  • Pharmacology

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