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Lactic acid bacteria act as potent interventions in improving hyperuricemia:a review

Qingling Wu Xiaodong Pei Tiantian Gao Xiaoling Liu Chenghua Wang

食品科学与人类健康（英文）2025，Vol.14Issue(4)：1212-1223,12.

食品科学与人类健康（英文）2025，Vol.14Issue(4)：1212-1223,12.DOI:10.26599/FSHW.2024.9250255

Lactic acid bacteria act as potent interventions in improving hyperuricemia:a review

Qingling Wu ¹Xiaodong Pei ¹Tiantian Gao ¹Xiaoling Liu ¹Chenghua Wang¹

作者信息

1. College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China
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摘要

关键词

Hyperuricemia/Gout/Lactic acid bacteria/Uric acid-lowering mechanism

Key words

Hyperuricemia/Gout/Lactic acid bacteria/Uric acid-lowering mechanism

引用本文复制引用

Qingling Wu,Xiaodong Pei,Tiantian Gao,Xiaoling Liu,Chenghua Wang..Lactic acid bacteria act as potent interventions in improving hyperuricemia:a review[J].食品科学与人类健康（英文）,2025,14(4):1212-1223,12.

基金项目

This study was funded by National Natural Science Foundation of China(32360564),and the Natural Science and Technology Innovation Development Multiplication Plan of Guangxi University(2022BZRC010). （32360564）

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