IPriestia megaterium/I ASC-1 Isolated from Pickled Cabbage Ameliorates Hyperuricemia by Degrading Uric Acid in Rats

Pickled cabbage, a traditional fermented food rich in functional microorganisms, can effectively control hyperuricemia and gout. In this study, a Priestia megaterium ASC-1 strain with strong uric acid (UA) degradation ability was isolated from pickled cabbage. After oral administration for 15 days,...

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Bibliographic Details
Published in:Microorganisms (Basel) 2024-04, Vol.12 (4)
Main Authors: Zhu, Wenjuan, Bi, Siyuan, Fang, Zhijia, Iddrisu, Lukman, Deng, Qi, Sun, Lijun, Gooneratne, Ravi
Format: Article
Language:English
Subjects:
Cabbage
Care and treatment
Gout
Gram-positive bacteria
Health aspects
Hyperuricemia
Pickled foods
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Summary:Pickled cabbage, a traditional fermented food rich in functional microorganisms, can effectively control hyperuricemia and gout. In this study, a Priestia megaterium ASC-1 strain with strong uric acid (UA) degradation ability was isolated from pickled cabbage. After oral administration for 15 days, ASC-1 was stably colonized in the rats in this study. ASC-1 significantly reduced UA levels (67.24%) in hyperuricemic rats. Additionally, ASC-1 alleviated hyperuricemia-related inflammatory response, oxidative stress, and blood urea nitrogen. Intestinal microbial diversity results showed that ASC-1 restored intestinal injury and gut flora dysbiosis caused by hyperuricemia. These findings suggest that P. megaterium ASC-1 may be used as a therapeutic adjuvant for the treatment of hyperuricemia.
ISSN:2076-2607
2076-2607
DOI:10.3390/microorganisms12040832