ArticleFrontiers in microbiology2025
Screening and evaluation of purines-degrading lactic acid bacteria isolated from traditional fermented foods in Yunnan Province and their uric acid-lowering effects
Article in Frontiers in microbiology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Breeding of Highly Efficient Uric Acid-Lowering Lactic Acid Bacteria by ARTP Mutation and its Transcriptomic Analysis.Probiotics and antimicrobial proteins · 2026Article
- Purine-Degrading Lactic Acid Bacteria Isolated from Fermented Foods and Fig Fruit: Evaluation of Probiotic and Anti-Hyperuricemic Properties.Probiotics and antimicrobial proteins · 2026Article
- Phenotypic Characterization and Genomic Mining of Uric Acid Catabolism Genes inFoods (Basel, Switzerland) · 2025Article
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Authors and funding
8 authors.
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Abstract
Introduction: Traditional fermented foods have recently been recognized for their potential benefits in managing hyperuricemia (HUA) and gout. Methods: This study evaluated the purine degradation ability of seventy-eight lactic acid bacteria (LAB) isolated from traditional fermented foods in Yunnan Province, China, by HPLC. The possible mechanisms of Results and Discussion:
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