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Volume 12
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10.3390/microorganisms12040832
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Article

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

by
Wenjuan Zhu
1,†,
Siyuan Bi
1,†,‡,
Zhijia Fang
1,*,
Lukman Iddrisu
1,
Qi Deng
1,
Lijun Sun
1 and
Ravi Gooneratne
2
1
Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology, Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
2
Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Canterbury, New Zealand
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
‡
Current address: Shenzhen Jinyue Test Technology Co., Ltd., Shenzhen 510100, China.
Microorganisms 2024, 12(4), 832; https://doi.org/10.3390/microorganisms12040832
Submission received: 24 March 2024 / Revised: 10 April 2024 / Accepted: 16 April 2024 / Published: 20 April 2024
(This article belongs to the Special Issue Nutritional Regulation on Gut Microbiota, 2nd Edition)
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Abstract

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.
Keywords: hyperuricemia; uric acid; Priestia megaterium; gut microbiota hyperuricemia; uric acid; Priestia megaterium; gut microbiota

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MDPI and ACS Style

Zhu, W.; Bi, S.; Fang, Z.; Iddrisu, L.; Deng, Q.; Sun, L.; Gooneratne, R. Priestia megaterium ASC-1 Isolated from Pickled Cabbage Ameliorates Hyperuricemia by Degrading Uric Acid in Rats. Microorganisms 2024, 12, 832. https://doi.org/10.3390/microorganisms12040832

AMA Style

Zhu W, Bi S, Fang Z, Iddrisu L, Deng Q, Sun L, Gooneratne R. Priestia megaterium ASC-1 Isolated from Pickled Cabbage Ameliorates Hyperuricemia by Degrading Uric Acid in Rats. Microorganisms. 2024; 12(4):832. https://doi.org/10.3390/microorganisms12040832

Chicago/Turabian Style

Zhu, Wenjuan, Siyuan Bi, Zhijia Fang, Lukman Iddrisu, Qi Deng, Lijun Sun, and Ravi Gooneratne. 2024. "Priestia megaterium ASC-1 Isolated from Pickled Cabbage Ameliorates Hyperuricemia by Degrading Uric Acid in Rats" Microorganisms 12, no. 4: 832. https://doi.org/10.3390/microorganisms12040832

APA Style

Zhu, W., Bi, S., Fang, Z., Iddrisu, L., Deng, Q., Sun, L., & Gooneratne, R. (2024). Priestia megaterium ASC-1 Isolated from Pickled Cabbage Ameliorates Hyperuricemia by Degrading Uric Acid in Rats. Microorganisms, 12(4), 832. https://doi.org/10.3390/microorganisms12040832

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