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

doi:10.1016/j.jfda.2016.07.003

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

Research output: Contribution to journal › Article › peer-review

33 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 language	English
Pages (from-to)	597-606
Number of pages	10
Journal	Journal of Food and Drug Analysis
Volume	25
Issue number	3
DOIs	https://doi.org/10.1016/j.jfda.2016.07.003
Publication status	Published - 2017 Jul

All Science Journal Classification (ASJC) codes

Food Science
Pharmacology

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10.1016/j.jfda.2016.07.003

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Chen, R. J., Chen, M. H., Chen, Y. L., Hsiao, C. M., Chen, H. M., Chen, S. J., Wu, M. D., Yech, Y. J., Yuan, G. F., & Wang, Y. J. (2017). Evaluating the urate-lowering effects of different microbial fermented extracts in hyperuricemic models accompanied with a safety study. Journal of Food and Drug Analysis, 25(3), 597-606. https://doi.org/10.1016/j.jfda.2016.07.003

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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.",

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

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doi = "10.1016/j.jfda.2016.07.003",

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AU - Chen, Rong Jane

AU - Chen, Mei Huei

AU - Chen, Yen Lin

AU - Hsiao, Ching Mao

AU - Chen, Hsiu Min

AU - Chen, Siao Jhen

AU - Wu, Ming Der

AU - Yech, Yi Jen

AU - Yuan, Gwo Fang

AU - Wang, Ying Jan

PY - 2017/7

Y1 - 2017/7

N2 - 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.

AB - 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.

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

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