Uric acid reducing product and application thereof

Abstract

The invention relates to the technical field of biology. The invention provides a uric acid reducing product and application thereof. The uric acid reducing product is prepared from natural lemon powder and lactobacillus fermentum liquid, under the combined action of the two, compared with a PO model control group, the uric acid level can be reduced by 66.15%, and uric acid metabolism can be intervened from multiple targets so as to improve the uric acid reduction efficiency. The lemon powder contains specific components and can inhibit top secretion of urate, and lactobacillus fermentum liquid affects uric acid metabolism through various ways. The product is high in safety and small in side effect due to natural sources, is different from a traditional treatment mode containing chemical synthetic drugs, can avoid the problems of side effect and drug resistance of the drugs, and is a safe substitute or auxiliary means for treating hyperuricemia. The traditional Chinese medicine composition is wide in applicability, can control uric acid, relieve symptoms and the like of gout patients, also has a prevention effect on asymptomatic hyperuricemia patients, hyperuricemia family history and other high-risk groups, and has important significance in prevention and control.

Description

Technical Field

[0001] The present invention relates to the field of biotechnology, and in particular to a uric acid lowering product and application thereof. Background Art

[0002] Lemon is rich in a variety of nutrients and bioactive substances, including vitamin C, amino acids, dietary fiber, minerals, flavonoids, essential oils, alkaloids, carotenoids, etc. These ingredients give lemons antioxidant, anti-inflammatory, anti-aging, blood sugar regulation, anti-cancer, prevention of diabetes and hyperlipidemia and other effects. As microorganisms beneficial to human health, probiotics play a key role in regulating the balance of intestinal flora, enhancing the body's immunity and promoting nutrient absorption. In recent years, its application in the medical field has received increasing attention and is widely used for improving intestinal health and disease prevention. Uric acid is a product of human metabolism. When the uric acid content is too high, it is easy to cause diseases such as gout. At present, the treatment of hyperuricemia mainly relies on drugs, such as diuretics, drugs that inhibit uric acid synthesis, etc. However, such drugs have side effects, and long-term use may damage organs such as the kidneys, so it is extremely necessary to explore a safe and effective method of lowering uric acid with few side effects.

[0003] In recent years, many studies have focused on the uric acid-lowering potential of lemons. Studies have shown that oral lemons can inhibit the formation of uric acid crystals, reduce uric acid accumulation, and lower blood uric acid levels to a certain extent, providing a strong basis for the application of lemons in the field of uric acid lowering, but there are also individual differences.

[0004] The technology of fermented probiotics in lowering uric acid is an emerging research direction in the field of biotechnology. Probiotics with the function of decomposing uric acid are obtained through screening and fermentation, and are taken into the body orally to lower blood uric acid levels and prevent diseases such as gout and kidney disease. There is evidence that the use of probiotics to regulate the intestinal microbiota is expected to become a new therapeutic strategy to reduce the risk of hyperuricemia and gout. Some strains of Lactobacillus and Bifidobacterium can moderately reduce uric acid levels through various mechanisms, such as increasing renal excretion, changing the composition of the microbiome, uric acid degradation, anti-inflammation, and transporter protein regulation, but large-scale, high-quality clinical trials are still needed to determine the efficacy and safety of the formula.

[0005] At present, the screening of uric acid-lowering probiotics mostly adopts traditional manual methods, which is time-consuming, inefficient, and easily interfered by subjective factors, resulting in limited accuracy of screening results. Most probiotic products on the market are not designed for uric acid degradation, and there is a lack of specific strains for uric acid metabolism. Traditional probiotic products mainly focus on regulating the balance of intestinal flora and have a weak effect on uric acid metabolism. When performing functional evaluation of the screened probiotics, a large number of experiments are often required, covering uric acid degradation effects and safety studies. The experimental process is complicated, costly, and the results are easily affected by factors such as the environment and experimental conditions. Clinical research and data on probiotics for lowering uric acid are relatively lacking, and there is a lack of large-scale, multi-center clinical verification, making it difficult to prove their safety and effectiveness in lowering uric acid levels. Therefore, there are many defects and challenges in the existing probiotic-related uric acid-lowering technology, and further research is urgently needed to improve the effect and reliability of uric acid-lowering products and better meet the uric acid-lowering needs of patients. Summary of the invention

[0006] In view of this, the present invention proposes a uric acid lowering product and its application, which is composed of lemon powder from natural sources and fermented lactobacillus liquid. The two work together to significantly reduce the uric acid level. The present invention improves the uric acid lowering efficiency by intervening in uric acid metabolism through multiple pathways, has the characteristics of high safety, small side effects, and a wide range of applications. It is a safe alternative or auxiliary means for the treatment of hyperuricemia, is of great significance to gout patients, asymptomatic hyperuricemia patients and high-risk groups, and is valuable in the overall population prevention and control strategy.

[0007] The technical solution of the present invention is achieved in this way:

[0008] In a first aspect, the present invention provides a uric acid-lowering product, comprising: a fermented lactobacillus liquid component and a lemon powder component, each packaged separately;

[0009] The preparation method of the fermented lactobacillus liquid comprises the following steps:

[0010] S1. Take the fermented Lactobacillus with the deposit number of CGMCC1.1880, inoculate it into MRS liquid culture medium, and pass it for 3 times;

[0011] S2. Inoculate the subcultured Lactobacillus fermentum into 7 mL of fresh MRS liquid medium at a volume ratio of 1%, and then place it in a constant temperature incubator at 37°C for 24-36 hours to make the viable bacteria concentration ≥1×10 9 CFU / mL;

[0012] S3, after the culture is completed, the supernatant in the mixed fermentation liquid is extracted, and the mixture is sterilized by high pressure at 121°C for 30 min to obtain a fermented lactobacillus liquid, which is then stored at 4°C;

[0013] Each independently packaged fermented lactobacillus liquid contains 10mL of live bacteria with a concentration of ≥1×10 9 CFU / mL of the fermented Lactobacillus liquid;

[0014] Each independently packaged lemon powder component contains 400 mg of lemon powder.

[0015] Preferably, in some specific embodiments, the uric acid lowering product also includes pharmaceutically acceptable excipients.

[0016] Preferably, in some specific embodiments, the uric acid lowering product further comprises one or more of an excipient, a flavoring agent, a preservative and a pharmaceutically acceptable carrier.

[0017] In a second aspect, the present invention provides the use of the uric acid-lowering product in the preparation of uric acid-lowering drugs or foods.

[0018] In a third aspect, the present invention provides a method for preparing a uric acid-lowering drug, wherein the uric acid-lowering drug comprises: a fermented lactobacillus liquid component and a lemon powder component, each of which is independently packaged;

[0019] The preparation method of the fermented lactobacillus liquid comprises the following steps:

[0020] S1. Take the fermented Lactobacillus with the deposit number of CGMCC1.1880, inoculate it into MRS liquid culture medium, and pass it for 3 times;

[0021] S2. Inoculate the subcultured Lactobacillus fermentum into 7 mL of fresh MRS liquid medium at a volume ratio of 1%, and then place it in a constant temperature incubator at 37°C for 24-36 hours to make the viable bacteria concentration ≥1×10 9 CFU / mL;

[0022] S3, after the culture is completed, the supernatant in the mixed fermentation liquid is extracted, and the mixture is sterilized by high pressure at 121°C for 30 min to obtain a fermented lactobacillus liquid, which is then stored at 4°C;

[0023] Each independently packaged fermented lactobacillus liquid contains 10 mL of live bacteria with a concentration of ≥ 1×10 9 CFU / mL of the fermented Lactobacillus liquid;

[0024] Each independently packaged lemon powder component contains 400 mg of lemon powder.

[0025] Preferably, in some specific embodiments, in the method for preparing a uric acid-lowering drug, the uric acid-lowering drug also includes a pharmaceutically acceptable excipient.

[0026] In a fourth aspect, the present invention provides an application of the method for preparing a uric acid-lowering drug for non-disease treatment.

[0027] In a fifth aspect, the present invention provides a method for preparing a uric acid-lowering food, wherein each serving of the uric acid-lowering food comprises: 10 mL of a fermented lactobacillus liquid component and 400 mg of a lemon powder component;

[0028] The preparation method of the fermented lactobacillus liquid comprises the following steps:

[0029] S1. Take the fermented Lactobacillus with the deposit number of CGMCC1.1880, inoculate it into MRS liquid culture medium, and pass it for 3 times;

[0030] S2. Inoculate the subcultured Lactobacillus fermentum into 7 mL of fresh MRS liquid medium at a volume ratio of 1%, and then place it in a constant temperature incubator at 37°C for 24-36 hours to make the viable bacteria concentration ≥1×10 9 CFU / mL;

[0031] S3. After the culture is completed, the supernatant in the mixed fermentation liquid is extracted, and high-pressure sterilization is performed at 121° C. for 30 min to obtain the fermented lactobacillus liquid, which is then stored at 4° C.

[0032] In a sixth aspect, the present invention provides an application of the method for preparing uric acid-lowering food.

[0033] The beneficial effects of the present invention include at least the following:

[0034] The uric acid-lowering product provided by the present invention has significant uric acid-lowering activity. Compared with the PO model control group, the uric acid-lowering product can reduce uric acid levels by 66.15%. This effect is achieved thanks to the product components, that is, the mechanism of action between the fermented lactobacillus liquid and the lemon powder. In the product, the specific ingredients contained in the lemon powder, such as potassium citrate, etc., reduce uric acid levels by inhibiting the apical secretion of urate; and the fermented lactobacillus liquid can affect uric acid metabolism in various ways, such as inhibiting xanthine oxidase activity, degrading nucleosides, and promoting the discharge of uric acid from the intestine. When the two act together, the uric acid metabolism process can be intervened from multiple targets, thereby effectively improving the efficiency of uric acid reduction, and has potential important value in the prevention and treatment of hyperuricemia and gout. The characteristics of fermented lactobacillus regulating the structure of intestinal flora can also reduce the irritation of lemon to the gastric mucosa, thereby better exerting its uric acid-lowering effect.

[0035] The uric acid-lowering product provided by the present invention comprises lemon powder and fermented lactobacillus liquid from natural sources. Lemon powder is derived from common natural ingredients and is rich in various nutrients and bioactive ingredients; fermented lactobacillus liquid is a probiotic and is obtained naturally. This natural property makes the composition highly safe and has few side effects. Unlike traditional uric acid-lowering treatments containing chemically synthesized drugs, the present invention avoids drug side effects and drug resistance problems, is a safe alternative or auxiliary option for the treatment of hyperuricemia, and is conducive to long-term patient management. The uric acid-lowering product provided by the present invention has a wide range of applicability. It can control uric acid levels in gout patients, reduce the frequency and severity of attacks, relieve joint symptoms and inhibit the formation of tophi; it can prevent asymptomatic hyperuricemia patients in advance and reduce the risk of future complications; it can be used to prevent the occurrence of hyperuricemia in high-risk groups such as those with a family history of hyperuricemia, obesity, metabolic syndrome, etc., and is of great significance in the overall population prevention and control strategy. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the following briefly introduces the drawings required for use in the description of the embodiments. 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 creative work.

[0037] Figure 1 A design roadmap for the first experimental grouping in an embodiment of the present invention;

[0038] Figure 2 A design roadmap for the second experimental grouping in an embodiment of the present invention;

[0039] Figure 3 The left and right figures are the test results of the first experimental grouping in the embodiment of the present invention; the left and right figures are the uric acid content results of each experimental group (NC group, PO group, AP group, lemon powder group) on the 7th day and the 14th day in the first experimental grouping respectively;

[0040] Figure 4 It is the test result of the second experimental grouping in the embodiment of the present invention; the left and right figures are the uric acid content results of each experimental group (NC group, PO group, AP group, fermented Lactobacillus r10 group, r10+lemon powder group) on the 7th and 14th days in the second experimental grouping, respectively. DETAILED DESCRIPTION

[0041] To make the purpose, technical scheme and advantages of the present invention clearer, the technical scheme in the present invention will be clearly and completely described below. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in the field without creative work are within the scope of protection of the present invention. If the specific conditions are not specified in the embodiments, they are carried out according to the normal conditions or the conditions recommended by the manufacturer. If the manufacturer is not specified in the reagents or instruments used, they are all conventional products that can be purchased commercially.

[0042] The methods used in the following examples are conventional methods unless otherwise specified. The methods for obtaining various biological materials described in the examples are only to provide an experimental method for obtaining them to achieve the specific disclosed purpose, and should not be a limitation on the source of the biological materials of the present invention. In fact, the sources of the biological materials used are extensive, and any biological materials that can be obtained without violating laws and moral ethics can be replaced and used according to the instructions in the examples.

[0043] Example 1

[0044] 1. Activation and subculture of Lactobacillus fermentum:

[0045] Take an appropriate amount of preserved Lactobacillus fermentum (preservation number CGMCC1.1880, from China General Microbiological Culture Collection Center) and inoculate it into MRS liquid culture medium, and subculture it 3 times under appropriate conditions to ensure that the bacteria are in a good growth state and have stable biological characteristics. (MRS liquid culture medium: product number HB0384-1; MRS solid culture medium: product number HB0384; both purchased from Qingdao Haibo Biotechnology Co., Ltd.)

[0046] 2. Inoculation and cultivation:

[0047] The fermented Lactobacillus after three passages was inoculated into 7 mL of fresh MRS liquid culture medium at a 1% (v / v) inoculation amount, and then placed in a constant temperature incubator at 37° C. and cultured for 24 h. During this period, the growth of the bacterial liquid was regularly monitored until it was determined that the fermented Lactobacillus had grown to a plateau phase.

[0048] 3. Bacteria collection and washing:

[0049] When the bacterial solution reaches the plateau phase, take 2 mL of the bacterial solution and transfer it to a centrifuge tube. Centrifuge at 5000 r / min for 10 min at a low temperature of 4°C to allow the bacteria to precipitate at the bottom of the centrifuge tube. Carefully discard the supernatant, add 1 mL of PBS buffer, gently pipette to resuspend the bacteria, and repeat this washing step 3 times.

[0050] 4. Resuspension and treatment of bacteria:

[0051] The washed bacterial precipitate was resuspended with 750 μL uric acid-neutral potassium phosphate solution (preparation of uric acid-neutral potassium phosphate solution: 0.2 g uric acid was dissolved in 1 L 10 mmol / L potassium phosphate solution, and the pH value of the solution was adjusted to 7.0 using phosphoric acid). The resuspended bacterial solution was placed in an anaerobic bag and cultured at 37°C for 30 minutes to simulate a specific physiological environment and promote the interaction between the bacteria and uric acid. After the culture was completed, the solution was centrifuged again at 4°C and 5000 r / min for 10 minutes to further separate the bacteria from the solution after the reaction.

[0052] 5. Sample preparation and HPLC analysis:

[0053] The bacterial solution obtained by the above centrifugation was centrifuged again for 10 min under the same conditions (4°C, 5000 r / min) to ensure the purity of the supernatant. Then, 90 μL of the supernatant was accurately aspirated using a pipette and slowly added to the pre-prepared 10 μL perchloric acid solution with a concentration of 0.1 mol / L, the terminator, and gently mixed, and 20 μL of the mixed sample was taken for HPLC analysis.

[0054] 6. Preparation of standard curve and calculation of uric acid degradation rate:

[0055] At the same time, 900 μL of buffer (0.2 g / L uric acid-10 mmol / L neutral potassium phosphate buffer) was mixed with 100 μL of 0.1 mol / L perchloric acid solution, and 20 μL of the mixture was used for HPLC analysis. The retention time of uric acid in HPLC was determined by the external standard method, and a quantitative standard curve was prepared based on this, and the rate of uric acid degradation by different probiotics was calculated.

[0056] Example 2 Preparation of the uric acid lowering composition of the present invention

[0057] The fermented Lactobacillus (accession number: CGMCC1.1880) was activated according to the method in step 1 of Example 1, and after three inoculations, it was re-inoculated in 7 mL of fresh MRS liquid culture medium at a 1% (v / v) inoculation amount and cultured at 37°C for 24 h to ferment until the viable bacteria concentration reached 1×10 9 CFU / mL, stored at 4°C for future use. The supernatant in the mixed fermentation broth was extracted and sterilized under high pressure at 121°C for 30 minutes to obtain one of the components of the uric acid lowering composition, namely, fermented Lactobacillus r10 bacterial liquid. The uric acid lowering combination of the present invention comprises the fermented Lactobacillus r10 bacterial liquid and lemon powder, which are separately packaged.

[0058] Example 3

[0059] 1. Construction of hyperuricemia mouse model

[0060] Appropriate C57BL mice were selected for the experiment. When modeling, the blank control group (NC group) mice were treated with 0.5% CMC-Na, and the other groups of mice were treated with 25 mg / mL PO solution.

[0061] One hour later, the mice in the NC and PO groups were gavaged with ultrapure water, the mice in the allopurinol positive control group (AP group) were gavaged with 0.5 mg / mL AP solution, the mice in the lemon powder group drank water added with 400 mg / kg lemon powder, the mice in the fermentation Lactobacillus r10 group (r10 group) were gavaged with fermentation Lactobacillus r10 bacterial suspension, and the mice in the r10+lemon powder group were both gavaged with the bacterial suspension and drank water added with 400 mg / kg lemon powder.

[0062] The intragastric dose was calculated as 0.1 mL / 10 g, and the intragastric dose for each mouse in the experiment was 350 μL. In this way, PO was used to induce hyperuricemia in mice, and different intervention groups were set up.

[0063] 2 Experimental Grouping

[0064] (1) The first experimental grouping (e.g. Figure 1 shown) include the following:

[0065] a) Blank control group (NC group): As a control of normal uric acid levels, no uric acid elevation induction and special intervention were performed, and only the corresponding solvent treatment was received.

[0066] b) PO model group (concentration of 25 mg / mL): mice were treated with PO solution to construct a hyperuricemia model, but did not receive uric acid-lowering intervention, in order to observe changes in uric acid levels in mice under hyperuricemia.

[0067] c) Allopurinol positive control group (AP group, concentration of 0.5 mg / mL): The subjects received oral administration of allopurinol solution. Allopurinol is a known uric acid-lowering drug and serves as a positive control to evaluate the uric acid-lowering effects of other intervention measures in this experiment.

[0068] d) Lemon powder group (dose 400 mg / kg): The effect of lemon powder alone on the uric acid level of mice was observed by drinking water added with lemon powder.

[0069] (2) Second experimental grouping (e.g. Figure 2 shown) include the following:

[0070] e) Blank control group (NC group): the same setting as the blank control group in the first experiment.

[0071] f) PO model group (concentration of 25 mg / mL): the same setting as the PO model group in the first experiment.

[0072] g) Allopurinol positive control group (AP group, concentration of 0.5 mg / mL): the same setting as the AP group in the first experiment.

[0073] h) Lactobacillus fermentum r10 solution (live bacteria concentration is 1×10 9 CFU / mL) group: The fermented Lactobacillus r10 suspension was gavaged to explore its effect on the uric acid level of mice.

[0074] i) Lactobacillus fermentum r10 solution (live bacteria concentration is 1×10 9 CFU / mL)+lemon powder group (dose of 400 mg / kg): The mice received intragastric administration of Lactobacillus fermentum r10 suspension and drank water supplemented with lemon powder at the same time to evaluate the uric acid-lowering effect of the combined use of the two.

[0075] 3. Uric acid content detection

[0076] On the 7th and 14th days after the modeling was completed, blood was collected from the tail of the mice to detect the uric acid content (the method was the same as in Example 1).

[0077] 4. Test results

[0078] (1) The results of the first experimental test are as follows Figure 3 As shown:

[0079] Day 7: The uric acid content in the NC group was 217.048 μmol / L, in the PO group was 210.677 μmol / L, in the AP group was 90.385 μmol / L, and in the lemon powder group was 85.826 μmol / L. From the data, it can be seen that the lemon powder group had shown a certain uric acid-lowering effect on the 7th day, and its uric acid content was lower than that in the PO group.

[0080] Day 14: The uric acid level in the NC group was 228.6 μmol / L, in the PO group was 151.8 μmol / L, in the AP group was 64.2 μmol / L, and in the lemon powder group was 81.0 μmol / L. As time went on to the 14th day, the uric acid-lowering effect of the lemon powder group was still maintained, and the uric acid level in the PO group decreased due to factors such as its own metabolism.

[0081] (2) The results of the second experiment are as follows Figure 4 As shown:

[0082] Day 7: The uric acid content in the NC group was 160.092 μmol / L, the PO group was 133.333 μmol / L, the AP group was 28.0555 μmol / L, the fermented Lactobacillus r10 group was 97.7777 μmol / L, and the r10+lemon powder group was 45.1322 μmol / L. The fermented Lactobacillus r10 group also had a certain uric acid lowering effect when acting alone, but the uric acid content in the r10+lemon powder group was significantly lower than that in the fermented Lactobacillus r10 group, indicating that the combination of the two showed a stronger uric acid lowering effect on the 7th day.

[0083] Day 14: The uric acid content of the NC group was 162.164 μmol / L, the PO group was 143.030 μmol / L, the AP group was 32.9870 μmol / L, the fermented Lactobacillus r10 group was 97.8354 μmol / L, and the r10+lemon powder group was 62.8324 μmol / L. On day 14, the r10+lemon powder group still had the advantage of lowering uric acid, which was lower than the level of the fermented Lactobacillus r10 group alone.

[0084] 5. Analysis of uric acid lowering effect

[0085] According to the calculation of the uric acid reduction ratio at different time points of the two experiments, the uric acid reduction ratio of the lemon powder group on the 7th day of the first experiment was about 59.26%, and about 46.64% on the 14th day; on the 7th day of the second experiment, the fermented lactobacillus r10 group was about 26.67%, and the r10+lemon powder group was about 66.15%, which was greater than the sum of the ratios of the r10 group and the lemon powder group on the 7th day of the first experiment. On the 14th day, the r10 group was about 31.60%, and the r10+lemon powder group was about 56.07%, which was also greater than the sum of the ratios of the r10 group and the lemon powder group on the 14th day of the first experiment. Both the 7-day and 14-day experiments proved that the combination of r10 and lemon powder was more effective in reducing blood uric acid levels than a single component.

[0086] 6. Conclusion

[0087] By detecting the uric acid content in mice and analyzing the uric acid reduction ratio, it was found that the lemon and probiotic composition of the present invention has a significant uric acid-lowering effect. After 7 days of intragastric administration, the uric acid level of the composition decreased by 66.15% compared with the PO model control group, showing a relatively significant uric acid-lowering effect.

[0088] The discussion of its mechanism of action shows that this combination may play a role in lowering uric acid by regulating intestinal flora, affecting uric acid metabolic pathways, and other ways. Lactobacillus fermentum r10 regulates the structure of intestinal flora, inhibits the growth of harmful bacteria that produce uric acid, promotes the growth of beneficial bacteria, and affects the activity of enzymes related to uric acid production or the function of uric acid transporters; lemon powder may change the acid-base environment of the intestine, regulate the composition of intestinal flora, promote uric acid excretion, and have an antioxidant effect to relieve oxidative stress and indirectly inhibit uric acid production. When the two are combined, the environment created by lemon powder is conducive to the role of Lactobacillus fermentum r10, and Lactobacillus fermentum r10 promotes the absorption and utilization of lemon powder ingredients and reduces the irritation of high-concentration lemons to the gastric mucosa, thereby better reducing blood uric acid levels.

[0089] 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 uric acid lowering product, characterized in that: include: A fermented lactobacillus liquid component and a lemon powder component that are individually packaged; The preparation method of the fermented lactobacillus liquid comprises the following steps: S1. Take the fermented Lactobacillus with the deposit number of CGMCC1.1880, inoculate it into MRS liquid culture medium, and pass it for 3 times; S2. Inoculate the subcultured Lactobacillus fermentum into 7 mL of fresh MRS liquid medium at a volume ratio of 1%, and then place it in a constant temperature incubator at 37°C for 24-36 hours to make the viable bacteria concentration ≥1×10 9 CFU / mL; S3, after the culture is completed, the supernatant in the mixed fermentation liquid is extracted, and the mixture is sterilized by high pressure at 121°C for 30 min to obtain a fermented lactobacillus liquid, which is then stored at 4°C; Each independently packaged fermented lactobacillus liquid contains 10 mL of live bacteria with a concentration of ≥ 1×10 9 CFU / mL of the fermented Lactobacillus liquid; Each independently packaged lemon powder component contains 400 mg of lemon powder.

2. The uric acid lowering product according to claim 1, characterized in that: Also included are pharmaceutically acceptable excipients.

3. The uric acid lowering product according to claim 1, characterized in that: It also includes one or more of excipients, flavoring agents, preservatives and pharmaceutically acceptable carriers.

4. Use of the uric acid lowering product according to any one of claims 1 to 3 in the preparation of uric acid lowering drugs.

5. Use of the uric acid lowering product according to any one of claims 1 to 3 in the preparation of uric acid lowering food.

6. A method for preparing a uric acid-lowering drug, characterized in that: The uric acid-lowering drug comprises: a fermented lactobacillus liquid component and a lemon powder component which are separately packaged; The preparation method of the fermented lactobacillus liquid comprises the following steps: S1. Take the fermented Lactobacillus with the deposit number of CGMCC1.1880, inoculate it into MRS liquid culture medium, and pass it for 3 times; S2. Inoculate the subcultured Lactobacillus fermentum into 7 mL of fresh MRS liquid medium at a volume ratio of 1%, and then place it in a constant temperature incubator at 37°C for 24-36 hours to make the viable bacteria concentration ≥1×10 9 CFU / mL; S3, after the culture is completed, the supernatant in the mixed fermentation liquid is extracted, and the mixture is sterilized by high pressure at 121°C for 30 min to obtain a fermented lactobacillus liquid, which is then stored at 4°C; Each independently packaged fermented lactobacillus liquid contains 10 mL of live bacteria with a concentration of ≥ 1×10 9 CFU / mL of the fermented Lactobacillus liquid; Each independently packaged lemon powder component contains 400 mg of lemon powder.

7. The method for preparing a uric acid-lowering drug according to claim 6, characterized in that: The uric acid lowering drug also includes pharmaceutically acceptable excipients.

8. Use of the method for preparing a uric acid-lowering drug according to claim 6 or 7, characterized in that: For non-disease treatment.

9. A method for preparing a uric acid-lowering food, characterized in that: Each serving of the uric acid-lowering food comprises: 10 mL of fermented lactobacillus liquid component and 400 mg of lemon powder component; The preparation method of the fermented lactobacillus liquid comprises the following steps: S1. Take the fermented Lactobacillus with the deposit number of CGMCC1.1880, inoculate it into MRS liquid culture medium, and pass it for 3 times; S2. Inoculate the subcultured Lactobacillus fermentum into 7 mL of fresh MRS liquid medium at a volume ratio of 1%, and then place it in a constant temperature incubator at 37°C for 24-36 hours to make the viable bacteria concentration ≥1×10 9 CFU / mL; S3. After the culture is completed, the supernatant in the mixed fermentation liquid is extracted, and high-pressure sterilization is performed at 121° C. for 30 min to obtain the fermented lactobacillus liquid, which is then stored at 4° C.

10. Use of the method for preparing uric acid-lowering food according to claim 9, characterized in that: For non-disease treatment.

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