茶叶科学2026，Vol.46Issue(2)：359-368,10.
茶源凝结魏茨曼氏菌TMCC70717的生理特性、安全性及降尿酸功能评价
Physiological Characteristics,Safety Evaluation and Anti-hyperuricemia of Weizmannia coagulans TMCC70717 from Tea
摘要
Abstract
To evaluate the potential of Weizmannia coagulans TMCC70717 isolated from the traditional Pu'er tea piling fermentation,the physiological characteristics of the strain were evaluated through morphological and physiological and biochemical experiments.The genome sequencing was conducted and the functional genes were annotated using COG,KEGG and GO databases.Pathogenicity was analyzed and safety was evaluated through drug resistance,hemolysis and acute oral toxicity tests in rats.The anti-hyperuricemia potential of the strain was evaluated through animal experiments.The mechanism of anti-hyperuricemia was revealed through in vitro xanthine oxidase activity inhibition experiments.The results indicate that TMCC70717 is gram-positive and rod-shaped,capable of fermenting substrates such as L-arabinose,D-ribose and D-xylose to produce acid.It exhibits no resistance to 11 common antibiotics,including amikacin,ampicillin and chloramphenicol.It has no hemolytic activity,and the genomic analysis confirmed its non-pathogenic nature with an LD50＞20 g·kg-1 body weight in rats,classifying it as practically non-toxic.The anti-hyperuricemia evaluation demonstrates that oral administration at a dose of 1.0 g·kg-1 for 28 days significantly reduced renal and hepatic damage compared to the control group,with a notable decrease in serum uric acid levels(P＜0.05).The in vitro xanthine oxidase activity inhibition rate(OD600=2)was(60.15±0.35)％.The research has revealed the edible safety of the tea-originating Weizmannia coagulans TMCC70717 and its protective effect on rats with hyperuricemia.Its uric acid-lowering effect is mediated by inhibiting the activity of xanthine oxidase,thereby reducing uric acid level.The final result is a decrease in serum uric acid levels.This study provided a theoretical foundation and scientific data for the exploration of microbial resources in traditional pile-fermented Pu'er tea and the development and utilization of functional Pu'er tea products.关键词
普洱茶/凝结魏茨曼氏菌/生理特性/安全性/降尿酸Key words
Pu'er tea/Weizmannia coagulans/physiological characteristics/safety evaluation/anti-hyperuricemia分类
农业科技引用本文复制引用
贾鳗,邹小林,黄晓,卢开阳,谢吉林,丁章贵,蒋洁琳..茶源凝结魏茨曼氏菌TMCC70717的生理特性、安全性及降尿酸功能评价[J].茶叶科学,2026,46(2):359-368,10.基金项目
建设勐海乡村振兴科技创新县(202404BT090018) （202404BT090018）
益原素系列高值化茶产品开发([科技创新]202401004) （[科技创新]202401004）
