Lactobacillus mucilaginosus and application thereof in preparation of uric acid reducing preparation
By fermenting Lactobacillus myxitis BW-3 with a traditional Chinese medicine composition, a functional food with significant uric acid-lowering and antioxidant effects was prepared, solving the problems of difficult implementation and slow results in the management of hyperuricemia, and providing a safe and effective health solution.
CN121801770APending Publication Date: 2026-04-07SOUTH CHINA UNIV OF TECH +1
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Patent Information
- Application Number
- CN202610037618.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-01-13
- Publication Date
- 2026-04-07
AI Technical Summary
Technical Problem
Existing technologies for managing hyperuricemia are difficult to implement and slow to produce results. There is an urgent market demand for functional foods or beverages that combine significant efficacy with long-term safety.
Method used
Uric acid-lowering agents were prepared by fermenting Limosilactobacillus fermentum BW-3 and its compound strains in combination with a specific traditional Chinese medicine composition. The fermentation process enhanced the xanthine oxidase inhibition rate and antioxidant capacity.
Benefits of technology
It significantly improves the inhibition rate of xanthine oxidase and antioxidant effect, providing a safe and effective health solution suitable for daily food use by patients with hyperuricemia and gout.
✦ Generated by Eureka AI based on patent content.
Abstract
The invention belongs to the technical field of microbial fermentation, and discloses lactobacillus mucilaginosus and application thereof in preparation of a uric acid reducing preparation. The survival rate of the fermented lactobacillus mucus in simulated gastric juice with the pH value of 2.0 for 3 hours is greater than 92%, the survival rate in simulated intestinal juice environment containing 0.5% of cholate is greater than 86%, and the viability of the fermented lactobacillus mucus is obviously higher than that of a conventional strain; and the tea has the effects of reducing uric acid, resisting oxidation and inhibiting pathogenic bacteria. The xanthine oxidase inhibition rate of the natural medicinal and edible compound potion obtained by mixing and co-fermenting the strain and existing bacterial powder is greater than 77% (45% or more higher than that of an unfermented group), and the oxidation resistance after fermentation can be improved by 50% at the same time. The beverage is suitable for being drunk as a daily functional food for a long time, and provides a natural and healthy collaborative diet relieving scheme for patients with hyperuricemia and gout.
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