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Food Science and Human Wellness 2022, 11(5): 1402-1408 https://doi.org/10.1016/j.fshw.2022.04.030
Research Article | Open Access | Issue | Published: 02 June 2022

Screening and identification of purine degrading Lactobacillus fermentum 9-4 from Chinese fermented rice-flour noodles

Show Author's Information Lianghua Lu,  Tiantian Liu,  Xiaoling Liu,  Chenghua Wang( )
College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Keywords:
Probiotics, Hyperuricemia, Lactobacillus fermentum, Low-purine food, Fermented rice noodle
Cite this article:
Lu L, Liu T, Liu X, et al. Screening and identification of purine degrading Lactobacillus fermentum 9-4 from Chinese fermented rice-flour noodles. Food Science and Human Wellness, 2022, 11(5): 1402-1408. https://doi.org/10.1016/j.fshw.2022.04.030
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Abstract Full text About this article

The aim of this study was to isolate a new purine-degrading potential probiotic strain from Chinese fermented rice-flour noodles and investigate its potential application in purine-degrading food development for promising anti-gout therapy. A new lactic acid bacteria strain designated as Lactobacillus fermentum 9-4 was screened out from 10 Shengzhamifen samples by a comprehensive method integrating agar plate selection, in vitro purine-metabolizing enzymatic activities of xanthine oxidase and urate oxidase, 16S rRNA gene sequencing and identification. The resting cells of L. fermentum 9-4 showed the maximum degradation rates of inosine and guanosine by respective 2.13 × 10−3 and 2.78 × 10−3 g/(L·min), and the highest assimilation ratio of guanosine by (55.93 ± 3.12)%, which are improvements over LAB strains characterized previously. Yogurt fermented by L. fermentum 9-4 also efficiently assimilated the inosine and guanosine, with respective degradation rates of 98.10 % and 98.56 % higher than those of the commercial ones. The L. fermentum 9-4 showed excellent survival (> 80 %) under the conditions of pH 2.5 and 0.1 % bile salt. The results suggest that L. fermentum 9-4 may be a promising candidate as a probiotic for developing low-purine foods.


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About this article

Screening and identification of purine degrading Lactobacillus fermentum 9-4 from Chinese fermented rice-flour noodles

Show Author's information Lianghua Lu, Tiantian Liu, Xiaoling Liu, Chenghua Wang( )
College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Abstract

The aim of this study was to isolate a new purine-degrading potential probiotic strain from Chinese fermented rice-flour noodles and investigate its potential application in purine-degrading food development for promising anti-gout therapy. A new lactic acid bacteria strain designated as Lactobacillus fermentum 9-4 was screened out from 10 Shengzhamifen samples by a comprehensive method integrating agar plate selection, in vitro purine-metabolizing enzymatic activities of xanthine oxidase and urate oxidase, 16S rRNA gene sequencing and identification. The resting cells of L. fermentum 9-4 showed the maximum degradation rates of inosine and guanosine by respective 2.13 × 10−3 and 2.78 × 10−3 g/(L·min), and the highest assimilation ratio of guanosine by (55.93 ± 3.12)%, which are improvements over LAB strains characterized previously. Yogurt fermented by L. fermentum 9-4 also efficiently assimilated the inosine and guanosine, with respective degradation rates of 98.10 % and 98.56 % higher than those of the commercial ones. The L. fermentum 9-4 showed excellent survival (> 80 %) under the conditions of pH 2.5 and 0.1 % bile salt. The results suggest that L. fermentum 9-4 may be a promising candidate as a probiotic for developing low-purine foods.

Keywords: Probiotics, Hyperuricemia, Lactobacillus fermentum, Low-purine food, Fermented rice noodle

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Publication history

Received: 14 January 2021
Revised: 28 February 2021
Accepted: 09 May 2021
Published: 02 June 2022
Issue date: September 2022

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© 2022 Beijing Academy of Food Sciences.

Acknowledgements

Acknowledgements

This work was financially supported by the National Natural Science Foundation of China (21868003), the Guangxi Natural Science Foundation (2016GXNSFEA380003, 2017GXNSFAA198265, AD18281064) and the Guangxi Science and Technology Major Special Project (AA17204075 and AA17202010-3).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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