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Ameliorative effect of Lacticaseibacillus rhamnosus Fmb14 from Chinese yogurt on hyperuricemia

Hongyuan Zhao Xiaoyu Chen Fanqiang Meng Libang Zhou Xinyi Pang Zhaoxin Lu Yingjian Lu

食品科学与人类健康（英文）2023，Vol.12Issue(4)：1379-1390,12.

Ameliorative effect of Lacticaseibacillus rhamnosus Fmb14 from Chinese yogurt on hyperuricemia

Hongyuan Zhao ¹Xiaoyu Chen ¹Fanqiang Meng ¹Libang Zhou ¹Xinyi Pang ²Zhaoxin Lu ¹Yingjian Lu²

作者信息

1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
2. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
折叠

摘要

关键词

Lacticaseibacillus rhamnosus Fmb14/Hyperuricemia/Inosine degradation/Uric acid metabolism

Key words

Lacticaseibacillus rhamnosus Fmb14/Hyperuricemia/Inosine degradation/Uric acid metabolism

引用本文复制引用

Hongyuan Zhao,Xiaoyu Chen,Fanqiang Meng,Libang Zhou,Xinyi Pang,Zhaoxin Lu,Yingjian Lu..Ameliorative effect of Lacticaseibacillus rhamnosus Fmb14 from Chinese yogurt on hyperuricemia[J].食品科学与人类健康（英文）,2023,12(4):1379-1390,12.

基金项目

Grant support was received from the National Natural Science Foundation of China(32072182). （32072182）

食品科学与人类健康（英文）

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