Pediococcus pentosaceus with uric acid reducing function, medicinal and edible product and application thereof

Abstract

The invention belongs to the technical field of microorganisms, and discloses pediococcus pentosaceus with a uric acid reducing function, a medicinal and edible product and application of the pediococcus pentosaceus. The strain is specifically pediococcus pentosaceus M6, has the advantages of acid resistance and cholate resistance, is good in hydrophobicity and auto-agglutination, can be colonized in intestinal tracts, can directly decompose uric acid and uric acid precursors, and has good uric acid reducing capacity. The invention also provides a medicinal and edible product for reducing uric acid, a traditional Chinese medicinal material fermentation liquid is prepared by utilizing a method of combined fermentation of a pediococcus pentosaceus M6 strain and a medicinal and edible traditional Chinese medicine with the function of reducing uric acid, and compared with single use of the pediococcus pentosaceus M6 or a traditional Chinese medicine extracting solution, the traditional Chinese medicinal material fermentation liquid has a more obvious curative effect, can also improve liver and kidney injuries, and has the effects of reducing the uric acid. A safe and efficient relieving treatment means can be provided for adjusting the uric acid level, hyperuricemia or gout is expected to be relieved or treated, and wide application prospects are achieved.

Description

Technical Field

[0001] The invention belongs to the technical field of microorganisms, and in particular relates to a Pediococcus pentosaceus strain having the function of reducing uric acid, a medicine-food homologous product and applications thereof. Background Art

[0002] Hyperuricemia is an abnormal metabolic disease caused by purine metabolism disorder in the body. It is a pathological condition characterized by excessive production or insufficient excretion of uric acid. Hyperuricemia is not only the basis for the onset of gout, but also closely related to the occurrence of many diseases such as metabolic syndrome, cardiovascular disease and chronic kidney disease. With the rapid development of social economy and changes in the dietary structure of residents, the intake of high-purine foods has increased, resulting in an increase in the prevalence of hyperuricemia year by year, and it is showing a trend of younger age. At present, the commonly used anti-hyperuricemia drugs in clinical practice are mainly allopurinol, febuxostat, topiroxostat, etc. These drugs are xanthine oxidase inhibitors. They reduce the production of uric acid by inhibiting the activity of xanthine oxidase, thereby reducing the level of uric acid in the blood. However, these drugs also have some side effects while treating hyperuricemia, such as kidney damage and allergic syndrome. Therefore, exploring new safe, low-toxic and efficient methods for treating hyperuricemia has become a hot topic of research.

[0003] In recent years, probiotics, as a solution for effectively reducing serum uric acid, have shown good application potential and provided a new strategy for the treatment of hyperuricemia. For example, the prior art CN 116970536 A has published a strain of Pediococcus pentosaceus CGMCCNo.26261, which has an obvious uric acid-lowering effect. However, although the uric acid-lowering strains currently found show long-term and stability in treatment, there are still problems such as poor tolerance, weak colonization ability, and slow proliferation rate. It is difficult to establish a stable flora in a short time, and it is not suitable for acute phase treatment. In addition, these strains need to reach a higher order of magnitude to play an effective uric acid degradation effect, so it is necessary to supplement probiotics with a high amount of live bacteria for a long time, which increases production and transportation costs. At the same time, the mechanism of probiotics lowering uric acid is single, which seriously restricts its further development and application. Summary of the invention

[0004] In view of the above technical problems, the present invention provides a strain of Pediococcus pentosaceus with uric acid-lowering function, a medicinal and edible product and its application. The strain has good tolerance to the acidic environment of gastric juice and bile salts, has the ability of intestinal adhesion and colonization, and can be taken directly or made into corresponding products to lower uric acid, guanosine, inosine, and inhibit xanthine oxidase activity, thereby positively alleviating hyperuricemia.

[0005] In order to achieve the above-mentioned object of the invention, the present invention adopts the following technical solutions:

[0006] A strain of Pediococcus pentosaceus that can degrade uric acid, named M6, whose classification name is Pediococcus pentosaceus, was deposited in the General Microbiology Center of China Microorganism Culture Collection on June 14, 2024, and its deposit number is CGMCC No.30942; the deposit address is No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing.

[0007] The Pediococcus pentosaceus M6 provided by the invention has a milky white, round, convex colony with neat edges, a spherical bacterial body under a microscope, and a positive result after Gram staining.

[0008] Its 16S rDNA sequence is as follows:

[0009]

[0010] Compared with the prior art, the Pediococcus pentosaceus M6 with a deposit number of CGMCC No. 30942 provided by the present invention has the following advantages:

[0011] (1) The Pediococcus pentosaceus M6 provided by the present invention has good tolerance to the acidic environment of gastric juice and bile salts, can survive under the harsh conditions of strong acidity and the presence of a large amount of digestive enzymes in the human digestive tract, can tolerate the condition of pH=2, and has a survival rate of 65.71% in 0.2% bile salt, a survival rate of 78.67% in artificial simulated gastric juice for 3 hours, and a survival rate of 30.6% in artificial intestinal juice. In addition, the Pediococcus pentosaceus M6 has good colonization ability and adhesion function in the intestine, a hydrophobicity of 50%, and its self-aggregation will continue to increase with time, from 18.4% in 1 hour to 40.9% in 5 hours.

[0012] (2) The in vitro degradation rate of uric acid by Pediococcus pentosaceus M6 provided by the present invention is 12.35%, and it has the ability to directly degrade uric acid; the degradation rates of inosine and guanosine are 67.19% and 70.38%, respectively, and it has the ability to efficiently degrade nucleotides; in animal experiments, continuous administration of Pediococcus pentosaceus M6 for 14 days can significantly reduce the serum uric acid level of hyperuricemia model mice.

[0013] (3) The Pediococcus pentosaceus M6 provided by the present invention can reduce uric acid in serum without causing liver and kidney damage, and can also reduce the levels of urea nitrogen and creatinine in serum, thereby alleviating kidney and liver damage caused by hyperuricemia.

[0014] In a second aspect, the present invention also provides the use of the above-mentioned Pediococcus pentosaceus in the preparation of a uric acid-lowering product, wherein the Pediococcus pentosaceus, a probiotic composition comprising the Pediococcus pentosaceus, and / or a fermentation product obtained by fermenting the Pediococcus pentosaceus are used to prepare a uric acid-lowering product. The products include but are not limited to medicines, foods, and health products.

[0015] The Pediococcus pentosaceus M6 provided by the present invention still has a high uric acid-lowering function in the complex intestinal environment of the human body, and can be stably colonized in the intestinal environment of the human body. Therefore, the Pediococcus pentosaceus M6 or a probiotic composition containing the Pediococcus pentosaceus M6 can be used to prepare a uric acid-lowering product, and the purpose of reducing uric acid in serum is achieved by directly degrading uric acid, degrading nucleotides, a precursor of uric acid, and inhibiting the activity of xanthine oxidase. The fermentation product obtained by fermenting the Pediococcus pentosaceus M6 also has a uric acid-lowering function, so the strain can also be cultured by in vitro fermentation, and the fermentation product or fermentation extract thereof can be used to prepare a uric acid-lowering product.

[0016] Furthermore, the product is a product that directly degrades uric acid.

[0017] Furthermore, the product is a product of degrading uric acid precursors inosine and guanosine.

[0018] In a third aspect, the present invention further provides a bacterial agent comprising the above-mentioned Pediococcus pentosaceus M6.

[0019] Specifically, skimmed milk powder, trehalose, mannitol, antioxidants, etc. can be selected as freeze-drying protective agents to increase the number of live bacteria of Pediococcus pentosaceus M6 in the bacterial agent.

[0020] Furthermore, the bacterial agent is a freeze-dried powder comprising the Pediococcus pentosaceus M6 and skimmed milk powder.

[0021] Pediococcus pentosaceus M6 has a strong tolerance to the freeze-drying process. When the freeze-drying protective agent is only skimmed milk powder, the number of live bacteria contained in its freeze-dried bacterial powder can reach 10 10 (CFU / g) order of magnitude.

[0022] In a fourth aspect, the present invention also provides a medicine-food product with the function of lowering uric acid, the ingredients of the product include medicine-food fermentation products; the medicine-food fermentation products are prepared by fermenting the medicine-food Chinese medicinal material extract with uric acid lowering effect by the Pediococcus pentosaceus described in claim 1 or a probiotic combination containing the Pediococcus pentosaceus described in claim 1; the medicine-food fermentation product contains or does not contain bacterial cells.

[0023] There are many kinds of Chinese medicines that can reduce uric acid, such as Pueraria root, chicory root, Astragalus and Plantain. Flavonoids and polyphenols in these Chinese medicines achieve the effect of reducing uric acid by inhibiting uric acid production and promoting uric acid excretion. The present invention utilizes Pediococcus pentosaceus M6 to ferment edible Chinese medicinal materials with uric acid-lowering effects, and utilizes its unique metabolic characteristics to increase the total flavonoid and total phenol content in the Chinese medicinal liquid. In addition, xanthine oxidase is a key rate-limiting enzyme for uric acid synthesis, and its activity level directly affects the amount of uric acid generated in the body. In the present invention, these edible Chinese medicinal materials with uric acid-lowering effects are fermented by Pediococcus pentosaceus M6, and the sterilized or unsterilized fermentation products obtained can effectively inhibit the activity of xanthine oxidase, and the serum uric acid level of high uric acid model mice can be significantly reduced in a short time, and the urea nitrogen and creatinine content in the serum are reduced, and liver and kidney damage are improved. The live bacteria of Pediococcus pentosaceus M6 or its fermentation products work synergistically with Chinese medicinal materials, have a significant effect on lowering uric acid, and provide a potential dietary therapy option for patients with hyperuricemia.

[0024] Furthermore, the ingredients of the product also include any one or more of a protective agent, an excipient, a diluent or a carrier.

[0025] Excipients, diluents or carriers are added to further prepare the dosage form acceptable to humans, such as oral liquid, oral tablets, capsules, powders or granules.

[0026] Furthermore, the edible and medicinal Chinese herbal medicine with uric acid lowering effect is at least one of Pueraria lobata and Chicory.

[0027] The total flavonoids, total phenolic contents and xanthine oxidase inhibition ability in the fermentation liquid of Pueraria lobata and chicory fermented by Pediococcus pentosaceus M6 were higher than those of the corresponding Chinese medicine stock solution. Among them, the xanthine oxidase inhibition rate of chicory leaves increased from 54.72% to 92.15% after fermentation by Pediococcus pentosaceus M6, and the uric acid-lowering ability was significantly improved.

[0028] Furthermore, the food-medicine fermentation liquid is obtained by inoculating 1-3% of the Pediococcus pentosaceus into the food-medicine Chinese herbal medicine extract and fermenting for 24-72 hours; the food-medicine Chinese herbal medicine extract is a water extract, and the weight-to-volume (g:L) ratio of the food-medicine Chinese herbal medicine to water is 10-30:1.

[0029] Furthermore, the water extract can be prepared by a heating leaching method, wherein the heating leaching temperature is 55-70° C. and the time is 2 hours.

[0030] Furthermore, the food-medicine fermentation liquid is obtained by inoculating 1% of the Pediococcus pentosaceus into the food-medicine Chinese herbal medicine extract at a concentration of 30 mg / mL and fermenting for 48 hours.

[0031] In a fifth aspect, the present invention also provides the use of the above-mentioned medicinal and edible products in the preparation of products for reducing uric acid, including but not limited to medicines, foods and health products.

[0032] Furthermore, the uric acid reducing product is a product that directly degrades uric acid.

[0033] Furthermore, the uric acid lowering product is a product that degrades uric acid precursors inosine and guanosine.

[0034] Furthermore, the uric acid reducing product is a product that inhibits the activity of xanthine oxidase, a key enzyme in the uric acid production process. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0036] Figure 1 Morphological characteristics of Pediococcus pentosaceus M6; a is the plate image of colony morphology; b is the Gram staining image;

[0037] Figure 2Phylogenetic tree of Pediococcus pentosaceus M6;

[0038] Figure 3 To verify the uric acid chromatogram in Example 1;

[0039] Figure 4 To verify the chromatograms of inosine and guanosine in Example 2;

[0040] Figure 5 To verify the serum uric acid level of mice in Example 4;

[0041] Figure 6 To verify the serum xanthine oxidase activity level of mice in Example 4;

[0042] Figure 7 To verify the serum urea nitrogen level of mice in Example 4;

[0043] Figure 8 To verify the serum creatinine level of mice in Example 4;

[0044] Fig. 9 To verify the pathological section of mouse kidney tissue in Example 4 (magnification 20×);

[0045] Fig.10 This is a histopathological section of mouse liver in Verification Example 4 (magnification 20×). DETAILED DESCRIPTION

[0046] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with specific embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0047] The strains used in the following examples of the present invention are from the collection of Tianjin Yishankang Biotechnology Co., Ltd.

[0048] MRS liquid culture medium (g / L): glucose 20g / L, peptone 10g / L, beef extract powder 8g / L, yeast extract powder 4g / L, dipotassium hydrogen phosphate 2g / L, diammonium hydrogen citrate 2g / L, sodium acetate 5g / L, magnesium sulfate 0.2g / L, manganese sulfate 0.04g / L, Tween 801g / L, pH 6.0, sterilization at 121℃ for 20min.

[0049] MRS broth medium (g / L): 5.224 g of MRS broth medium powder was dissolved in 100 mL of ultrapure water, sterilized at 121°C for 20 min, and then stored in a refrigerator at 4°C for later use.

[0050] MRS solid culture medium (g / L): 5.224 g MRS broth medium, 1.5-2 g agar, add ultrapure water to make up to 100 mL, sterilize at 121°C for 20 min, and store in a refrigerator at 4°C for later use.

[0051] PBS: 8.0 g sodium chloride, 0.2 g potassium chloride, 1.42 g sodium dihydrogen phosphate, 0.27 g potassium dihydrogen phosphate, dissolved in deionized water and adjusted to 1 L, pH value adjusted to 7.4.

[0052] Artificial gastric juice: sterile PBS, 0.35% pepsin, adjusted to pH 3.0 with hydrochloric acid, and sterilized by filtration with a 0.22 μm filter membrane.

[0053] Artificial intestinal fluid: sterile PBS, 1.0 g / L trypsin, 0.3% bile salt, pH 8.0, sterilized by filtration with a 0.22 μm filter membrane.

[0054] Unless otherwise specified, other experimental materials and instruments can be purchased through commercial channels.

[0055] Example 1

[0056] This embodiment provides a strain of Pediococcus pentosaceus M6, which is isolated from a fermentation product.

[0057] 1. Isolation and screening of Pediococcus pentosaceus M6

[0058] The juice was extracted from the fermented sauerkraut food and added to the sterilized 0.9% sterile saline solution and mixed thoroughly. The sample was diluted 10 times with PBS to form a 10 -1 Up to 10 -8 Different concentration gradients were prepared, and 200 μL of each concentration was evenly spread on the MRS agar plate, with three replicates for each concentration. The coated culture medium was placed in an anaerobic bag and cultured in a constant temperature incubator at 37°C for 48 hours. The lactic acid bacteria colonies were identified based on their morphological and color characteristics, and single colonies on the plate that met the morphological characteristics of the Pentosaceae colonies were selected, and the plate streaking method was used for further separation and purification. After streaking and purification 2-3 times, a single strain was obtained, and a strain with the ability to degrade uric acid was isolated and named M6, which was stored in a refrigerator at 4°C.

[0059] 2. Identification of Pediococcus pentosaceus M6 strain

[0060] 2.1 Colony and bacterial morphology of strain M6

[0061] Colony morphology of the strain: milky white, round, with protrusions and neat edges; see Figure 1 a.

[0062] Morphological characteristics of bacteria: Gram-positive, spherical; see Figure 1 b.

[0063] 2.2 Sequencing analysis of 16S rDNA of strain M6

[0064] The strains screened were inoculated into MRS liquid medium for activation, and the cells were collected after centrifugation and handed over to Suzhou Jinweizhi Biotechnology Co., Ltd. for 16S rDNA sequencing. After obtaining the 16S rDNA sequencing results of the strains, log in to the NCBI database, perform BLAST homology comparison and search on the 16S rDNA sequence of the strains and the website database, select the strains with the highest sequence homology with the sequenced strains, and construct the phylogenetic tree. The results are as follows: Figure 2 As shown, it can be seen that the M6 ​​strain has the highest affinity with Pediococcus pentosaceus.

[0065] In summary, combined with 16S rDNA sequence analysis and physiological and biochemical identification results, M6 was identified as a Pediococcus pentosaceus strain and named Pediococcus pentosaceus M6.

[0066] The M6 ​​strain of Pediococcus pentosaceus was deposited in the General Microbiology Center of China Culture Collection Administration on June 14, 2024, and its deposit number is CGMCC No.30942; the deposit address is No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing.

[0067] 3. Test on the probiotic properties of Pediococcus pentosaceus M6

[0068] 3.1 Hydrophobicity and self-aggregation test

[0069] In order to exert its probiotic properties, lactic acid bacteria need to colonize well in the intestines. The hydrophobicity and self-aggregation of lactic acid bacteria can promote the adhesion ability of the intestines, so they are often used as two indicators to evaluate the probiotic potential of lactic acid bacteria.

[0070] Hydrophobicity test: Take the M6 ​​bacterial solution of Pediococcus pentosaceus after two generations of activation, centrifuge (4°C, 4000r / min, 10min) to keep the bacterial cells, wash the bacterial cell pellet three times with PBS buffer solution and resuspend it in PBS buffer solution, and use an enzyme marker to measure the OD of the M6 ​​bacterial solution. 600 The OD was adjusted with 0.1 mmoL / L PBS buffer solution. 600 The value is about 0.4 (denoted as E0). Measure 1.0 mL of chloroform and OD 600 The OD value of the bacterial suspension was 0.4, vortexed for 1 min to mix evenly, and then allowed to stand at room temperature for 30 min. The OD value of the upper solution was measured with an enzyme-labeled instrument. 600The hydrophobicity of the Pediococcus pentosaceus M6 strain was calculated by performing three parallel experiments. The hydrophobicity was calculated according to the following formula:

[0071] Hydrophobicity (%) = (E0-E1) / E0 x 100% (Formula 1).

[0072] Self-aggregation test: After activation for three generations, the M6 ​​strain was centrifuged (4°C, 4000 r / min, 10 min), the supernatant was discarded, the bacterial cells were retained, the bacterial precipitate was washed three times with PBS buffer solution, and then resuspended in PBS buffer solution. The OD of the M6 ​​bacterial solution was measured using an ELISA reader. 600 The OD was adjusted with 0.1 mmoL / L PBS buffer solution. 600 The value is about 0.4 (denoted as E0). Take 4 mL of bacterial suspension, let it stand at room temperature for 5 hours, and use an ELISA reader to measure the OD of the upper solution at 1, 3, and 5 hours. 600 The experiment was repeated three times in parallel to calculate the self-aggregation rate of the Pediococcus pentosaceus M6 strain. The self-aggregation rate was calculated according to the following formula:

[0073] Self-aggregation rate (%) = (E0-E X ) / E0×100% (Formula 2); where: Ex corresponds to E1, E3, and E5.

[0074] By measuring the hydrophobicity and self-aggregation ability of Pediococcus pentosaceus M6, the hydrophobicity of Pediococcus pentosaceus M6 is (50±2.03)%, and the self-aggregation results are shown in Table 1. As time goes by, the self-aggregation of Pediococcus pentosaceus M6 continues to increase, from 18.4% at 1h to 40.9% at 5h, indicating that Pediococcus pentosaceus M6 has a certain intestinal adhesion and colonization ability, can more effectively adhere to the intestinal mucosa, form a biological barrier, protect the intestine, and provide an important prerequisite for colonization in the human intestine.

[0075] 3.2 Acid resistance, bile salt resistance and artificial digestive fluid tolerance test

[0076] Acid resistance test: The activated Pediococcus pentosaceus M6 strain was inoculated at 3% into MRS broth medium with pH values ​​of 2.0, 3.0, and 6.0, respectively, and cultured in an incubator at 37°C. The number of viable bacteria at 0 and 3h was determined (plate count method), and the survival rate was calculated. The results are shown in Table 1. The survival rate was calculated according to the following formula:

[0077] Survival rate (%) = number of viable bacteria after culture / initial number of viable bacteria (Formula 3); wherein the initial number of viable bacteria is the number of viable bacteria at 0h.

[0078] Bile salt tolerance test: The activated Pediococcus pentosaceus M6 strain was inoculated at an inoculum size of 5% (v / v) into MRS broth containing 0.2%, 0.3%, and 0.4% (w / v) bile salts, respectively, and cultured in a 37°C incubator. The number of viable cells at 0h and 2h was measured (plate count method), and the survival rate was calculated according to Formula 3. The results are shown in Table 1.

[0079] Table 1 Determination of strain self-aggregation, acid resistance and bile resistance

[0080]

[0081] 3.3 Artificial digestive juice tolerance test

[0082] The activated Pediococcus pentosaceus M6 cells were washed three times with PBS and inoculated into 5 mL of artificial gastric fluid (pH 3.0), cultured at 37°C for 3 h, the number of viable bacteria at 0 and 3 h was determined (plate count method), and the survival rate was calculated according to Formula 3.

[0083] Take the activated Pediococcus pentosaceus M6 cells, wash them three times with PBS, and then inoculate them into 5 mL of artificial gastric juice (pH 3.0). After incubation at 37°C for 3 h, centrifuge to collect the cells, inoculate them into 5 mL of artificial intestinal juice, and incubate them at 37°C for 3 h. The number of viable bacteria after co-culture with gastric juice for 0 h and co-culture with intestinal juice for 3 h was determined (plate count method), and the survival rate under these conditions was calculated according to Formula 3.

[0084] Probiotics enter the human body through oral administration and need to have acid and bile salt resistance to survive in the human gastrointestinal tract and play a probiotic role. Generally speaking, Pediococcus pentosaceus belongs to lactic acid bacteria and has a certain tolerance to acidic environments, but after the pH is lower than 3.0, the survival rate decreases significantly. When the pH is between 2.5 and 3.0, the survival rate is usually between 20% and 50%, and when the pH is below 2.0, the survival rate is less than 20%. The experimental results show that the survival rate of Pediococcus pentosaceus M6 can reach (53.7±3.4)% under pH 2.0 conditions, and the survival rate is (74.98±4.4)% under pH 3.0 conditions. Under the condition of bile salt concentration of 0.2g / 100mL, the survival rate of M6 strain is greater than 65%. It can be seen that Pediococcus pentosaceus M6 has outstanding acid and bile salt resistance compared with other Pediococcus pentosaceus.

[0085] In addition, probiotics survive in the intestines after being digested by the stomach. In addition to tolerance to gastric acid and bile salts, the effects of pepsin and trypsin should also be considered. After being treated with artificial gastric juice at pH 3.0 for 3 hours, the survival rate of Pediococcus pentosaceus M6 was (78.67±2.68)%; after entering artificial intestinal juice, the survival rate was (30.6±1.56)%, indicating that Pediococcus pentosaceus M6 has good tolerance to artificial simulated gastrointestinal juice, ensuring that there are enough live bacteria to colonize the intestines after digestion in the stomach and intestines.

[0086] Verification Example 1 Determination of the ability of Pediococcus pentosaceus M6 to degrade uric acid in vitro

[0087] Collect the activated Pediococcus pentosaceus M6 cells, wash the cell precipitate three times with 0.9% saline, and resuspend it in 10.0mL urate buffer solution (wherein the uric acid concentration is 5mmoL / L), and culture it anaerobically at 37°C for 8h. Centrifuge the solution after the culture (4°C, 10000r / min, 10min), take the supernatant and filter it through a 0.22μm filter membrane to obtain the supernatant. Use high performance liquid chromatography to detect the uric acid content in the supernatant, and calculate the degradation rate of uric acid. Calculate the uric acid degradation rate according to the following formula:

[0088] Uric acid degradation rate (%) = (A0-A) / A0×100% (Formula 4); wherein: A0 is the peak area of ​​uric acid in the urate buffer solution; A is the peak area of ​​uric acid in the urate buffer solution after adding the M6 ​​strain.

[0089] HPLC detection parameters: chromatogram, ZORBAX SB-C18, 4.6 mm × 250 mm, 5 μm; wavelength, 280 nm; mobile phase, V (10.0 mmoL / L ammonium acetate): V (chromatographic grade methanol) = 99:1; column temperature, 25 °C; injection volume, 20 μL; flow rate, 1 mL / min.

[0090] Figure 3 The figure is a chromatogram of uric acid degradation in vitro by Pediococcus pentosaceus M6; as shown in the figure, after adding Pediococcus pentosaceus M6 to a uric acid buffer solution (uric acid concentration is 5 mmoL / L), the uric acid peak area is reduced from 43302.6 to 37955.5 after the action of bacteria, compared with the uric acid buffer solution without adding bacteria, and the degradation rate is 12.35%, indicating that Pediococcus pentosaceus M6 has the ability to directly decompose uric acid.

[0091] Verification Example 2 Determination of the ability of Pediococcus pentosaceus M6 to degrade guanosine and inosine in vitro

[0092] Collect the activated Pediococcus pentosaceus M6 cells, wash the cell pellet three times with 0.9% saline, resuspend in 10.0mL nucleoside buffer solution (the nucleoside buffer solution includes 0.1mg / ml guanosine solution and 0.1mg / ml inosine solution), and culture anaerobically at 37°C for 8h. After the culture, centrifuge the solution (4°C, 10000r / min, 10min), take the supernatant, add 0.1moL / L HClO4 solution (the volume ratio of supernatant and HClO4 solution is 9:1), vortex mix, centrifuge (4500r / min, 10min), and filter through a 0.22μm filter membrane to obtain the supernatant for sampling analysis. Use high performance liquid chromatography to detect the content of inosine and guanosine in the supernatant ( Figure 4 ), calculate the degradation rate of inosine and guanosine. The formula is as follows:

[0093] Inosine degradation rate (%) = (B 01 -B1) / B 01 ×100% (Formula 5); Where: B 01 is the peak area of ​​inosine in the nucleoside buffer solution; B1 is the peak area of ​​inosine in the nucleoside buffer solution after adding M6 strain.

[0094] Guanosine degradation rate (%) = (B 02 -B2) / B 02 ×100% (Formula 6); Where: B 02 is the peak area of ​​guanosine in the nucleoside buffer solution; B1 is the peak area of ​​guanosine in the nucleoside buffer solution after adding M6 strain.

[0095] HPLC detection parameters: chromatogram, ZORBAX SB-C18, 4.6 mm × 250 mm, 5 μm; wavelength, 254 nm; mobile phase, V (ultrapure water): V (chromatographic grade methanol) = 9: 1; column temperature, 25°C; injection volume, 20 μL; flow rate, 0.8 mL / min.

[0096] in accordance with Figure 4 The results showed that the degradation rates of inosine and guanosine by Pediococcus pentosaceus M6 were 67.19% and 70.38%, respectively, calculated by peak area, indicating that the strain had a good ability to decompose uric acid precursors and could reduce uric acid by degrading inosine and guanosine.

[0097] Example 2

[0098] This embodiment provides a bacterial powder, and the preparation method thereof is as follows.

[0099] Take the activated Pediococcus pentosaceus M6, inoculate it into MRS broth medium at an inoculum size of 3%, culture it anaerobically at 37°C for 20 hours, and collect the bacteria after centrifugation. Wash the bacteria with PBS, centrifuge and discard the supernatant, and repeat this step three times to ensure that the bacteria are clean. The washed bacteria form bacterial mud, add sterile water, and mix well to obtain a bacterial suspension. Add 2mL of the bacterial suspension to a sterile glass culture dish, add 4mL of sterile water and 4mL of skim milk powder, mix well, and then process it by freeze drying to obtain a freeze-dried powder of Pediococcus pentosaceus M6.

[0100] The plate count method was used to calculate the number of live bacteria in the freeze-dried powder. The number of live bacteria of Pediococcus pentosaceus M6 in the prepared bacterial powder was as high as 3.5×10 10 (CFU / g).

[0101] Example 3

[0102] This embodiment provides a medicinal and edible fermented liquid with the function of reducing uric acid, and the preparation method thereof is as follows:

[0103] (1) Activation of fermentation strains: The preserved Pediococcus pentosaceus M6 was streaked and inoculated on MRS solid medium, cultured at 37°C for 24 hours, and then a single colony was picked and transferred to MRS liquid medium and cultured for another 24 hours. The strain was inoculated into MRS broth medium at a 10% inoculum and cultured at 37°C for 24 hours to obtain an activated bacterial solution.

[0104] (2) Preparation of chicory leaf aqueous extract: Wash chicory leaves, dry them, and grind them through an 80-mesh sieve to obtain chicory leaf powder; soak the chicory leaf powder in water for 1 hour, filter it, add water, and heat to extract it. The weight volume ratio of chicory leaf powder to water (g:L) is 30:1. Heat at 60°C for 2 hours and collect the filtrate to obtain the chicory leaf aqueous extract.

[0105] (3) Preparation of chicory leaf-M6 fermentation broth: 100 mL of chicory leaf water extract (raw drug mass concentration 30 mg / mL) was taken, and the pH value of the water extract was adjusted to 7.0 using a buffer solution (1 mol / L HCl and 1 mol / L NaOH). Pediococcus pentosaceus M6 was inoculated into the water extract at a 1% inoculum amount, and fermented at 37°C for 48 hours to obtain chicory leaf-M6 fermentation broth.

[0106] The viable bacterial count of Pediococcus pentosaceus M6 in chicory leaf-M6 fermentation broth was calculated by plate count method to be 2×10 6 CFU / mL.

[0107] Embodiment 4-6

[0108] Embodiments 4-6 respectively provide three kinds of medicinal and edible fermentation liquids with the function of reducing uric acid. The preparation method is basically the same as that of embodiment 3, except that the medicinal and edible Chinese medicinal materials used in embodiments 4-6 are kudzu root, the mass volume (g:L) ratio of kudzu root powder to water in step 2 is 10:1, the crude drug mass concentration of kudzu root water extract in step 3 is 10 mg / mL, the fermentation time in embodiment 4 is 24h, the fermentation time in embodiment 5 is 48h, and the fermentation time in embodiment 6 is 72h, and three kinds of kudzu root-M6 fermentation liquids are obtained respectively.

[0109] Embodiment 7-9

[0110] Examples 7-9 respectively provide three kinds of food-medicine fermented liquids with the function of reducing uric acid. The preparation method is basically the same as that of Example 4, except that the food-medicine Chinese medicinal material used in Examples 7-9 is chicory root, the fermentation time in Example 7 is 24 hours, the fermentation time in Example 8 is 48 hours, and the fermentation time in Example 9 is 72 hours, and three kinds of chicory root-M6 fermented liquids are obtained respectively.

[0111] Verification Example 3 Effect of Pediococcus pentosaceus M6 on the in vitro uric acid-lowering effect of Chinese herbal medicine extracts

[0112] 1. Determination of total flavonoid content The total flavonoid content in the fermented liquid of the traditional Chinese medicine and the water extract of the traditional Chinese medicine of Examples 4-9 was determined by aluminum salt colorimetry.

[0113] 2. Determination of total phenol content. The total phenol content in the fermented liquid of the traditional Chinese medicine and the aqueous extract of the traditional Chinese medicine of Examples 4-9 was determined by the Folin phenol method.

[0114] Table 2 Changes of total flavonoids and total phenols in the fermentation liquid of Chinese medicinal materials with both medicinal and edible properties

[0115]

[0116] Some flavonoids and polyphenols have the effect of lowering uric acid. As shown in Table 2, after the two traditional Chinese medicines Pueraria root and chicory root were fermented by Pediococcus pentosaceus M6, the content of total flavonoids and total phenols in the fermentation liquid were significantly increased compared with the water extract. Therefore, the fermentation effect of Pediococcus pentosaceus M6 has the potential to improve the uric acid-lowering function of traditional Chinese medicine.

[0117] 4. Determination of the inhibitory ability of fermentation broth on xanthine oxidase activity

[0118] Determination steps: Take 2mL of fermentation broth, centrifuge at 4°C, 4000r / min, 10min, collect the supernatant, which is the sample to be tested. Carry out group detection according to Table 3, take a 5mL centrifuge tube, add PBS, xanthine solution and sample to be tested in turn, vortex mix, and place the centrifuge tube in a 37°C water bath for 10min, then add xanthine oxidase solution to start the enzymatic reaction. Use a UV spectrophotometer to measure the absorbance at 295nm for a total of 10min (record every 30s). Calculate the inhibition rate of xanthine oxidase according to the following formula.

[0119] Xanthine oxidase inhibition rate = [1-(A1-A2) / (A3-A4)] × 100% (Formula 7); wherein, A1: absorbance of the reaction system with enzyme and sample; A2: absorbance of the reaction system with sample without enzyme; A3: absorbance of the reaction system with enzyme but no sample; A4: absorbance of the reaction system with no enzyme and no sample.

[0120] Table 3 In vitro enzymatic reaction system of xanthine oxidase

[0121] Group PBS / μL Sample / μL Xanthine oxidase / μL Xanthine / μL Group A1: Add enzyme and sample 560 40 200 200 Group A2: No enzyme added and sample added 760 40 0 200 Group A3: Add enzyme but not sample 600 0 200 200 Group A4: No enzyme or sample added 800 0 0 200

[0122] The inhibitory capacity of the fermentation broth and the corresponding water extract in Example 3-9 for xanthine oxidase activity was determined. The results are shown in the table below.

[0123] Table 4 Results of the inhibitory ability of fermentation broth on xanthine oxidase

[0124]

[0125] *ND: Not Detected.

[0126] Xanthine oxidase is a key rate-limiting enzyme in uric acid synthesis, and its activity level directly affects the amount of uric acid produced in the body. Therefore, inhibiting the activity of xanthine oxidase is an important way to treat hyperuricemia. As shown in Table 4, the xanthine oxidase inhibition rate of chicory leaf water extract is 54.72%, and the xanthine oxidase inhibition rate of fermentation broth reaches 92.15%. The activity of xanthine oxidase can be significantly reduced after the chicory leaf water extract is fermented by Pediococcus pentosaceus M6. After the kudzu root and chicory root are fermented by M6, the xanthine oxidase inhibition rate is increased compared with the traditional Chinese medicine water extract before fermentation. Among them, the xanthine oxidase inhibition effect of the kudzu root-M6 fermentation broth fermented for 48h is significantly better than that of other fermentation times.

[0127] The results of in vitro experiments showed that the fermentation of Pediococcus pentosaceus M6 can improve the uric acid-lowering ability of traditional Chinese medicine.

[0128] Verification Example 4 Evaluation of the uric acid-lowering ability of Pediococcus pentosaceus M6 and Chinese medicinal and edible traditional Chinese medicine fermentation liquid

[0129] The bacterial powder provided in Example 2 and the chicory leaf water extract and chicory leaf-M6 fermentation liquid provided in Example 3 were evaluated for their ability to lower uric acid in mice in the following manner:

[0130] The hyperuricemia mouse model was established by intraperitoneal injection of potassium oxonate and supplemented with a high-purine diet. 56 SPF male Kunming mice (4 weeks old, 20±2g) were used as experimental animals. They were adaptively fed in the SPF animal room for one week and randomly divided into a blank control group, a hyperuricemia model group, a positive control group, a Pediococcus pentosaceus M6 group, an unfermented chicory group, a fermented chicory group, and a post-fermentation sterilization group, with 8 mice in each group. Except for the blank control group, the other 6 groups of mice were given 250 mg / kg potassium oxonate combined with 300 mg / kg hypoxanthine solution to establish a hyperuricemia model, with a gavage volume of 0.2 mL each time for 3 days, and the blank control group was gavaged with an equal dose of normal saline. From the 4th to the 24th day, 1 hour after the administration of potassium oxonate and hypoxanthine to model the model, drug treatment was carried out. The blank control group and the hyperuricemia model group were gavaged with normal saline; the mice in the positive control group were gavaged with allopurinol (allopurinol was suspended in 0.5% sodium carboxymethyl cellulose) at a standard of 10 mg / kg*d; the mice in the Pediococcus pentosaceus M6 group were gavaged with live bacteria, and the gavage dose was consistent with the number of live bacteria in the chicory leaf-M6 fermentation broth; the unfermented chicory group was gavaged with chicory leaf water extract, with a standard of 150 mg / kg (calculated as chicory leaf powder); the fermented chicory group was gavaged with chicory leaf-M6 fermentation broth, with a standard of 150 mg / kg; the post-fermentation sterilization group was gavaged with chicory leaf-M6 fermentation broth to remove the Pediococcus pentosaceus M6 bacteria, 150 mg / kg; the daily gavage volume was 0.1 mL / 20 g, once a day, for 21 days. Blood was collected from the eye socket every 7 days after drug treatment, and centrifuged at 4°C and 3500r / min for 10 minutes to obtain serum. According to the instructions of the kit, the serum uric acid, serum creatinine, urea nitrogen content and xanthine oxidase (XOD) activity were detected. After blood was collected on the 21st day of treatment, the mice were killed and the liver and kidney tissue sections of the mice were observed and analyzed using HE staining.

[0131] (1) Analysis of mouse serum uric acid (UA) levels

[0132] The serum uric acid level of mice was measured using a kit (Solebol), and the results are shown in Table 5 and Figure 5 .

[0133] Table 5 Changes in serum uric acid levels in mice (μmoL / L)

[0134] Group 7d 14d 21d Blank control group 66.79±2.89 58.00±7.20 65.77±8.59 Hyperuricemia model group 134.31±5.06 123.49±4.42 133.4±16.84 Positive control group 73.25±11.48 55.16±20.29 42.75±14.52 Pediococcus pentosaceus M6 group 130.43±4.12 105.05±5.33 94.02±11.77 Unfermented chicory group 122.48±7.03 103.97±4.07 101.14±13.30 Fermented chicory group 103.09±5.28 89.33±12.38 71.00±13.21 Post-fermentation sterilization group 107.72±10.64 91.89±12.24 83.41±12.09

[0135] As can be seen from the results in the chart, after 7 days of drug intervention treatment with potassium oxonate and hypoxanthine combined modeling, the serum uric acid level of mice in the hyperuricemia model group was significantly higher than that in the blank control group (p<0.05), indicating that the hyperuricemia model mice were successfully modeled. After 7 days of intervention, the blood uric acid level of mice in the Pediococcus pentosaceus M6 group was 130.43μmoL / L, which was not significantly different from the hyperuricemia model group (p>0.05), indicating that Pediococcus pentosaceus M6 did not exert its uric acid-lowering ability within the first 7 days. In contrast, the blood uric acid levels of mice in the fermented chicory group and the post-fermentation sterilization group decreased significantly (p<0.01), while the blood uric acid content of mice decreased after intervention with chicory leaf water extract, but it was not significant, indicating that the use of Pediococcus pentosaceus M6 fermentation can improve the uric acid-lowering potential of chicory leaves and shorten the time for chicory to exert its uric acid-lowering effect.

[0136] After 14 days of intragastric administration, the blood uric acid level of mice in the Pediococcus pentosaceus M6 group was significantly lower than that in the hyperuricemia model group (p<0.05). Pediococcus pentosaceus M6 showed a good uric acid-lowering effect after 14 days of intervention. 9 CFU and above, continuous use for 3 weeks will show specific efficacy and play a probiotic role. In this experiment, the number of mice supplemented with Pediococcus pentosaceus M6 was 10 5 CFU, indicating that the Pediococcus pentosaceus M6 provided in the present application can survive and colonize better in the intestine, which shows that the Pediococcus pentosaceus M6 provided in the present application has good survival and colonization ability in the intestine, can significantly play a uric acid-lowering effect in a relatively short period of time (14 days), and requires a smaller daily supplement dose.

[0137] After 21 days of intragastric administration, the serum uric acid content of mice in the Pediococcus pentosaceus M6 group decreased to 94.02 μmoL / L, the serum uric acid content of the group sterilized after fermentation decreased to 83.41 μmoL / L, and the serum uric acid content of mice in the fermented chicory group decreased to 71.00 μmoL / L, which was not significantly different from the blank control group (p>0.05) and decreased to normal levels, indicating that Pediococcus pentosaceus M6 and its chicory leaf fermentation liquid have good uric acid-lowering ability in vivo and can effectively relieve hyperuricemia. Comparison between the unfermented chicory group and the two fermentation groups shows that the uric acid-lowering effect of chicory is significantly enhanced after fermentation with Pediococcus pentosaceus M6.

[0138] (2) Analysis of xanthine oxidase activity in mouse serum

[0139] The xanthine oxidase activity in mouse serum was determined using a kit (Solebol). The results are shown in Table 6 and Figure 6 .

[0140] Table 6 Changes in xanthine oxidase activity levels in mouse serum (U / mL)

[0141] Group 7d 14d 21d Blank control group 0.29±0.07 0.33±0.03 0.31±0.05 Hyperuricemia model group 0.79±0.08 0.55±0.03 0.71±0.07 Positive control group 0.25±0.04 0.21±0.03 0.14±0.09 Pediococcus pentosaceus M6 group 0.81±0.06 0.49±0.06 0.63±0.11 Unfermented chicory group 0.45±0.16 0.30±0.06 0.39±0.06 Fermented chicory group 0.30±0.06 0.21±0.05 0.27±0.06 Post-fermentation sterilization group 0.34±0.08 0.27±0.05 0.28±0.06

[0142] After 21 days of continuous intervention, the ability of the Pediococcus pentosaceus M6 group to inhibit xanthine oxidase activity was not as strong as that of other intervention groups. Combined with the in vitro experiments and in vivo serum uric acid results, it can be seen that the main way for Pediococcus pentosaceus M6 to treat hyperuricemia is to degrade uric acid precursors guanosine and inosine and directly decompose uric acid to achieve the purpose of lowering serum uric acid levels, rather than inhibiting the activity of xanthine oxidase.

[0143] After 21 days of intervention, the serum xanthine oxidase activity of mice in the fermented chicory group and the post-fermentation sterilization group was significantly reduced, and there was no significant difference with the blank control group mice (p>0.05), indicating that it may reduce uric acid production by inhibiting xanthine oxidase activity, thereby reducing the level of uric acid in the body, similar to the mechanism of action of allopurinol (xanthine oxidase inhibitor). The serum xanthine oxidase activity of the fermented chicory group (0.27U / mL) was significantly different from that of the unfermented chicory group (0.39U / mL) (p<0.05). Combined with the in vitro experimental results of Verification Example 3, it can be determined that the fermentation of Pediococcus pentosaceus M6 is the key factor leading to the significant difference in xanthine oxidase activity between the fermented chicory group and the unfermented chicory group.

[0144] (3) Analysis of serum urea nitrogen and serum creatinine levels in mice

[0145] The serum urea nitrogen and serum creatinine levels of mice were measured using kits (McLean, Nanjing Jiancheng). The results are shown in Table 7 and Figure 7 , 8 .

[0146] Table 7 Changes in urea nitrogen and creatinine levels in mouse serum

[0147]

[0148] Serum urea nitrogen and creatinine are both indicators related to renal function. When the kidney is damaged, the urea nitrogen and creatinine content in the serum will increase accordingly. According to Table 7, when mice suffer from hyperuricemia, their kidneys will be damaged, so the urea nitrogen and creatinine content in the serum will increase significantly. The positive control group has the highest urea nitrogen and creatinine content, indicating that although the positive drug allopurinol can effectively reduce uric acid, its side effects are obvious, causing serious kidney damage. The serum urea nitrogen and creatinine in the Pediococcus pentosaceus M6 group are significantly different from those in the hyperuricemia model group, indicating that the treatment of Pediococcus pentosaceus M6 can alleviate renal damage. There is no significant difference between the fermented chicory group and the blank control group, indicating that the chicory leaf-M6 fermentation liquid after the Pediococcus pentosaceus M6 fermentation treatment can protect the renal function of mice from damage or repair the renal damage that has occurred.

[0149] (4) Mouse kidney tissue section analysis

[0150] The kidney is an important organ for clearing uric acid. Hyperuricemia can directly affect the kidney through a variety of mechanisms. When the blood uric acid level is too high, urate crystal deposition can directly cause varying degrees of kidney damage.

[0151] Fig. 9 This is the result of the effect of each experimental group on the renal tissue pathology of mice in this verification case.

[0152] like Fig. 9 As shown in the figure, the morphological structure of the renal tissue of the blank control group mice was normal, the glomeruli were normal in size, the structure was clear, and no obvious pathological changes such as inflammatory cell infiltration were observed. Compared with the blank control group, the hyperuricemia model group showed atrophy and loss of some glomeruli in the cortical area, edema of glomerular epithelial cells, and protein casts in some renal tubules. There was no significant improvement in the renal lesions of the mice in the positive control group compared with the hyperuricemia model group. The renal tubules were significantly dilated, the lumen was enlarged, the renal tubular epithelial cells were necrotic, the number of mesangial cells in the glomeruli decreased or increased significantly, and a large number of inflammatory cells were observed in the renal interstitium. The glomerular structure of the Pediococcus pentosaceus M6 group was intact, the cyst cavity was not dilated, some glomeruli in the cortical area were lobed, and protein casts were observed in some renal tubules. The hyperuricemia model group was improved. The unfermented chicory group was slightly improved, some glomerular cysts were dilated, and the glomerular structure was basically intact. The glomeruli and tubules were arranged in disorder, and the brush border in the tubules disappeared. The renal pathology of the fermented chicory group, the post-fermentation sterilization group and the hyperuricemia model group was significantly improved, with the renal tubules and glomeruli arranged neatly and intact, showing almost normal histological morphology. This indicates that the fermented chicory group can significantly improve the renal damage of hyperuricemia mice.

[0153] (5) Mouse liver tissue section analysis

[0154] The liver is the main detoxification organ in the human body. It metabolizes and removes drugs and poisons from the body through a series of complex biochemical processes. It is necessary to consider whether fermented chicory liquid has hepatotoxicity to the body.

[0155] Fig.10 This is the result of the effect of each experimental group on mouse liver tissue pathology in this verification example.

[0156] like Fig.10As shown, the liver tissue cell structure of the blank control group was intact, and no obvious pathological changes were observed. In the hyperuricemia model group, the central venous hepatocytes were slightly edematous and partially fatty. Some cavities appeared in the positive control group, and a small number of inflammatory cells were visible. The hepatocyte structure of the Pediococcus pentosaceus M6 group, the unfermented chicory group, the fermented chicory group, and the fermented and sterilized group was intact, with clear nuclei and no obvious dilation of the hepatic sinusoids. This shows that chicory leaves fermented by Pediococcus pentosaceus M6 do not cause damage to the liver of mice, do not produce toxicity, and can improve the liver damage of hyperuricemia mice to a certain extent.

[0157] In summary, the Pediococcus pentosaceus M6 provided by the present invention has strong tolerance, can colonize in the intestine to play a prebiotic role, and has the ability to directly degrade uric acid, inosine, and guanosine. It will not cause liver and kidney damage when reducing uric acid in serum. At the same time, it can reduce the urea nitrogen and creatinine levels in serum, and alleviate kidney and liver damage caused by hyperuricemia.

[0158] The food-medicinal fermentation liquid provided by the present invention can reduce the urea nitrogen and creatinine content in serum by inhibiting the activity of xanthine oxidase and directly degrading uric acid, inosine and guanosine, while improving liver and kidney damage. It is a safe and effective treatment method for alleviating hyperuricemia.

[0159] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A strain of Pediococcus pentosaceus having the function of reducing uric acid, named M6, characterized in that: Its classification name is Pediococcus pentosaceus. It was deposited in the General Microbiology Center of China Culture Collection Administration on June 14, 2024. Its deposit number is CGMCC No.30942. The deposit address is No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing.

2. The use of Pediococcus pentosaceus according to claim 1 in preparing a product for reducing uric acid, characterized in that: The Pediococcus pentosaceus, the probiotic composition comprising the Pediococcus pentosaceus and / or the fermentation product obtained by fermenting the Pediococcus pentosaceus are used to prepare a product for reducing uric acid.

3. The use according to claim 2, characterized in that: The product is a product that directly degrades uric acid; and / or The product is a product for degrading uric acid precursors inosine and guanosine.

4. A bacterial agent, characterized in that It comprises the Pediococcus pentosaceus M6 according to claim 1.

5. The bacterial agent according to claim 4, characterized in that The bacterial agent is a freeze-dried powder comprising the Pediococcus pentosaceus M6 and skimmed milk powder.

6. A medicinal and edible product with the function of reducing uric acid, characterized in that: The ingredients of the product include a medicinal and edible fermentation product; the medicinal and edible fermentation product is prepared by fermenting an edible and edible Chinese medicinal material extract having a uric acid-lowering effect with the Pediococcus pentosaceus described in claim 1 or a probiotic combination containing the Pediococcus pentosaceus described in claim 1; the medicinal and edible fermentation product contains or does not contain bacterial cells.

7. The food-drug product with uric acid lowering function according to claim 6, characterized in that: The ingredients of the product also include any one or more of a protective agent, an excipient, a diluent or a carrier.

8. The food-drug product with uric acid lowering function according to claim 6, characterized in that: The edible Chinese medicinal material with uric acid lowering effect is at least one of Pueraria root and Chicory.

9. The food-drug product having the function of reducing uric acid according to claim 6, characterized in that: The food-medicine fermentation product is obtained by inoculating 1-3% of the Pediococcus pentosaceus into the food-medicine Chinese herbal medicine extract and then fermenting it for 24-72 hours; the food-medicine Chinese herbal medicine extract is a water extract, and the weight-to-volume ratio (g:L) of the food-medicine Chinese herbal medicine to water is 10-30:

1.

10. The food-drug product with uric acid lowering function according to claim 9, characterized in that: The water extract is prepared by a heating leaching method, wherein the heating leaching temperature is 55-70° C. and the time is 2 hours; and / or The food-medicine homologous fermentation liquid is prepared by inoculating 1% of the Pediococcus pentosaceus into the food-medicine homologous Chinese medicinal material extract at a concentration of 30 mg / mL and fermenting for 48 hours.

11. Use of the medicinal and edible product according to claims 6-10 in the preparation of a product for reducing uric acid.

12. The use according to claim 11, characterized in that: The uric acid lowering product is a product that directly degrades uric acid; and / or the uric acid lowering product is a product that degrades the uric acid precursors inosine and guanosine; and / or the uric acid lowering product is a product that inhibits the activity of xanthine oxidase, a key enzyme in the uric acid production process.

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