A fermented composition of sonchus oleraceus-larix kaempferi with synergistic uric acid-lowering effect, and a preparation method and application thereof
The fermentation process using specific compound microbial strains to prepare sow thistle and hawthorn ferments solves the problems of bioavailability and single function of sow thistle and hawthorn ferments, and achieves a synergistic effect of lowering uric acid through dual targets, which is suitable for the development of functional foods and drugs.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- BEIJING XUANZHIDA BIOTECHNOLOGY CO LTD
- Filing Date
- 2026-06-02
- Publication Date
- 2026-07-17
AI Technical Summary
Existing technologies have failed to effectively utilize the uric acid-lowering potential of sow thistle and hawthorn. Sow thistle ferment has low bioavailability, and hawthorn ferment has a single effect. There is a lack of a synergistic uric acid-lowering mechanism between sow thistle and hawthorn ferment, resulting in poor efficacy of existing natural uric acid-lowering products.
A specific combination of microbial strains and fermentation process was used to prepare fermented products of sow thistle and hawthorn. The combination achieved a synergistic effect in lowering uric acid. The synergistic effect was verified by the Chou-Talalay co-index method, providing a dual-target mechanism for lowering uric acid.
It significantly enhances the uric acid-lowering activity of sow thistle and hawthorn, and produces a highly significant synergistic effect when combined, which is superior to existing drugs. It is safe and has no side effects, and is suitable for the development of functional foods and drugs.
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