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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Detalhes bibliográficos
Publicado no:Gut Microbes
Main Authors: Wu, Ying, Ye, Ze, Feng, Pengya, Li, Rong, Chen, Xiao, Tian, Xiaozhu, Han, Rong, Kakade, Apurva, Liu, Pu, Li, Xiangkai
Formato: Artigo
Idioma:Inglês
Publicado em: Taylor & Francis 2021
Assuntos:
Research Paper
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC8007157/
https://ncbi.nlm.nih.gov/pubmed/33764849
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1080/19490976.2021.1897211
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