Study on the mechanism of lactic acid bacteria and their fermentation broth in alleviating hyperuricemia based on metabolomics and gut microbiota
These results indicated that the LAB and their fermentation broth may play a role in alleviating HUA by regulating intestinal metabolism and gut microbiota.
Authors
- L. Venkateswar Rao (ORCID: https://orcid.org/0000-0001-7775-2065)
- Guiming Fu (ORCID: https://orcid.org/0000-0001-7367-520X)
- Jiangwen Liao (ORCID: https://orcid.org/0000-0001-9850-5450)
- Yin Wan (ORCID: https://orcid.org/0000-0002-4927-2870)
- Biao Dong (ORCID: https://orcid.org/0000-0002-5991-1867)
- Yanru Chen (ORCID: https://orcid.org/0009-0000-6445-4018)
- Chen Wang (ORCID: https://orcid.org/0009-0004-4302-2565)
Institutions
- Nanchang University (CN)
- State Key Laboratory of Food Science and Technology (CN)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2024-12-04
- DOI
- https://doi.org/10.3389/fnut.2024.1495346
- Citations
- 8
- Primary Topic
- Gout, Hyperuricemia, Uric Acid
- Type
- article
- Field-Weighted Citation Impact
- 2.71
Funders
- National Natural Science Foundation of China