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)...

Cijeli opis

Bibliografski detalji

Glavni autori:	Ying Wu, Ze Ye, Pengya Feng, Rong Li, Xiao Chen, Xiaozhu Tian, Rong Han, Apurva Kakade, Pu Liu, Xiangkai Li
Format:	Artigo
Jezik:	Inglês
Izdano:	Taylor & Francis Group 2021-01-01
Serija:	Gut Microbes
Teme:	hyperuricemia gout limosilactobacillus fermentum uric acid gut microbiota
Online pristup:	http://dx.doi.org/10.1080/19490976.2021.1897211
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!