Reducing effect of <i>Lactobacillus gasseri</i> PA-3 on the absorption of food-derived purines

Yamada Naruomi, Iwamoto Chizuru, Nakamura Marie, Soeda Misato, Tsuboi Hiroshi, Kano Hiroshi, Asami Yukio

doi:10.11465/milk.65.25

It is known that excessive intake of purine-rich foods causes elevation of serum uric acid levels, which is a risk factor of hyperuricemia. Reducing intestinal absorption of dietary purines may attenuate the elevation of serum uric acid levels and exacerbation of hyperuricemia. We hypothesized that the lactic acid bacteria ingested with food may degrade and utilize available purines, leading to a reduction of purine absorption in the gastric tract. In this study, we selected Lactobacillus gasseri PA-3 (PA-3) as a strain having the ability to convert purine nucleosides to purine bases, which are less well absorbed in the intestine than purine nucleosides. PA-3 also incorporates ¹⁴C-adenosine and ¹⁴C-AMP in vitro. Oral administration of PA-3 with ¹⁴C-labeled purines (¹⁴C-adenosine or ¹⁴C-AMP) to rats decreased the absorption of ¹⁴C-labeled purines. Furthermore, in the human studies, changes in the serum uric acid levels of subjects who received PA-3 containing yogurt were significantly lower than in control subjects after 28 days of intake.

Reducing effect of <i>Lactobacillus gasseri</i> PA-3 on the absorption of food-derived purines

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