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Limosilactobacillus fermentum JL-3 isolated from “Jiangshui” ameliorates hyperuricemia by degrading uric acid

Recent studies into the beneficial effects of fermented foods have shown that this class of foods are effective in managing hyperuricemia and gout. In this study, the uric acid (UA) degradation ability of Limosilactobacillus fermentum JL-3 strain, isolated from “Jiangshui” (a fermented Chinese food)...

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Principais autores: Ying Wu, Ze Ye, Pengya Feng, Rong Li, Xiao Chen, Xiaozhu Tian, Rong Han, Apurva Kakade, Pu Liu, Xiangkai Li
Formato: Artigo
Idioma:Inglês
Publicado: Taylor & Francis Group 2021-01-01
Series:Gut Microbes
Assuntos:
hyperuricemia
gout
limosilactobacillus fermentum
uric acid
gut microbiota
Acceso en liña:http://dx.doi.org/10.1080/19490976.2021.1897211
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