Hyperuricemia 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). LAB 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. This study suggests that microecological treatment with Lactobacillus represents a feasible option for patients with chronic hyperuricemia.

中文翻译：

---

使用咸菜中的乳酸菌进行微生态疗法治疗高尿酸血症。

高尿酸血症是痛风，动脉硬化，心脑血管疾病的重要危险因素之一。乳杆菌由于其在调节肠功能和抗肿瘤性中的作用而备受关注，但其降低尿酸的能力尚不清楚。泡菜是富含乳酸菌（LAB）的传统发酵食品。从18个泡菜中分离出LAB菌株，并通过核苷降解筛选后评估了它们对酸性胆汁盐，胰蛋白酶，胃蛋白酶的耐受性。16S rDNA序列分析用于鉴定LAB菌株。此外，我们建立了高尿酸血症大鼠模型，并证明乳酸杆菌可以减轻高尿酸血症并减少肾脏损伤。