ArticleBMC microbiology2020
Microecological treatment of hyperuricemia using Lactobacillus from pickles.
Article in BMC microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed, 38 citations in OpenAlex.
- Cold-Adapted Uric Acid-DegradingMolecules (Basel, Switzerland) · 2026Article
- Purine-Degrading Lactic Acid Bacteria Isolated from Fermented Foods and Fig Fruit: Evaluation of Probiotic and Anti-Hyperuricemic Properties.Probiotics and antimicrobial proteins · 2026Article
- Gut microbiota Lactobacillus johnsonii alleviates hyperuricemia by modulating intestinal urate and gut microbiota-derived butyrate.Chinese medical journal · 2026Article
- Safety Evaluation of Human-Derived Uric Acid Degrading Lacticaseibacillus paracasei M2a and Its Impact on Gut Microbiota.Probiotics and antimicrobial proteins · 2026Article
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- Synergistic Probiotic-Postbiotic Therapy Ameliorates Hyperuricemia via Multi-Target Regulation of Purine Metabolism and Gut Microbiota.Foods (Basel, Switzerland) · 2025Article
- Gut Microbiota-Targeted Therapeutics for Metabolic Disorders: Mechanistic Insights into the Synergy of Probiotic-Fermented Herbal Bioactives.International journal of molecular sciences · 2025Review
- Probiotic potential ofFrontiers in microbiology · 2025Article
- Screening and evaluation of purines-degrading lactic acid bacteria isolated from traditional fermented foods in Yunnan Province and their uric acid-lowering effectsFrontiers in microbiology · 2025Article
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- Regular consumption of pickled vegetables and fermented bean curd reduces the risk of diabetes: a prospective cohort study.Frontiers in public health · 2023Article
- Supplementation ofNutrients · 2022Article
- Dietary Pattern Associated with the Risk of Hyperuricemia in Chinese Elderly: Result from China Nutrition and Health Surveillance 2015-2017.Nutrients · 2022Article
- Hyperuricemia, the heart, and the kidneys - to treat or not to treat?Renal failure · 2020Review
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundHyperuricemia is one of the important risk factors for gout, arteriosclerosis, cardiovascular and cerebrovascular disease. Lactobacillus has attracted much attention due to its role in the regulation of intestinal function and tumor resistance, but its ability to reduce uric acid is unclear. Pickles are a traditional fermented food rich in lactic acid bacteria (LAB).
resultsLAB strains were isolated from 18 pickles and their tolerance to acid bile salts, trypsin, pepsin were evaluated after screening by nucleoside degradation. 16S rDNA sequence analysis was used to identify LAB strains. Furthermore, we established rat model of hyperuricemia and demonstrated that Lactobacillus could alleviate hyperuricemia and reduce kidney injury.
conclusionThis study suggests that microecological treatment with Lactobacillus represents a feasible option for patients with chronic hyperuricemia.
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