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Microorganisms 2017, 5(1), 10; doi:10.3390/microorganisms5010010

Lactobacillus gasseri PA-3 Uses the Purines IMP, Inosine and Hypoxanthine and Reduces their Absorption in Rats

Food Science Research Laboratories, R & D Division, Meiji Co., Ltd., 540 Naruda, Odawara, Kanagawa 250-0862, Japan
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Academic Editors: Haruki Kitazawa and Julio Villena
Received: 30 January 2017 / Accepted: 5 March 2017 / Published: 8 March 2017
(This article belongs to the Special Issue Probiotic Microorganisms: An Intimate Gaze)
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Abstract

Excessive intake of purine-rich foods elevates serum levels of uric acid. Animal and fish meats contain high amounts of inosine and its related purines, and the reduction of taking those purines is crucial for the improvement of serum uric acid levels. We previously showed that Lactobacillus gasseri PA-3 (PA-3) incorporates adenosine and its related purines and that oral treatment with PA-3 reduced adenosine absorption in rats. This study investigated whether PA-3 also incorporates IMP (inosine 5′-monophosphate), inosine, and hypoxanthine, and whether it reduces their absorption in rats. PA-3 was incubated in vitro with radioisotope (RI)-labeled IMP, inosine, and hypoxanthine, and the incorporation of these compounds by PA-3 was evaluated. In addition, rats were orally administered PA-3 along with RI-labeled inosine 5′-monophosphate, inosine, or hypoxanthine, and the ability of PA-3 to attenuate the absorption of these purines was determined. PA-3 incorporated all three purines and displayed greater proliferation in the presence than in the absence of these purines. Oral administration of PA-3 to rats reduced the absorption of IMP, inosine, and hypoxanthine. These results indicate that PA-3 reduces the absorption of purines contained in foods and it is expected that PA-3 contributes attenuation of the excessive intake of dietary purines. View Full-Text
Keywords: lactic acid bacteria; Lactobacillus gasseri PA-3; decreasing the absorption of purines lactic acid bacteria; Lactobacillus gasseri PA-3; decreasing the absorption of purines
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MDPI and ACS Style

Yamada, N.; Saito-Iwamoto, C.; Nakamura, M.; Soeda, M.; Chiba, Y.; Kano, H.; Asami, Y. Lactobacillus gasseri PA-3 Uses the Purines IMP, Inosine and Hypoxanthine and Reduces their Absorption in Rats. Microorganisms 2017, 5, 10.

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