Hyperuricemia (HUA), a prevalent metabolic disorder, is increasingly recognized as a critical contributor to the onset and progression of various chronic diseases, including cardiovascular and renal conditions. However, the adverse effects and long-term dependence associated with conventional pharmacological therapies highlight the pressing need for safe and effective nutritional interventions. This study systematically investigated the anti-hyperuricemic potential of an ethanol extract of Ampelopsis grossedentata (AMP) and its principal flavonoid, dihydromyricetin (DMY), through integrated in vitro and in vivo approaches. In the mouse model of HUA, AMP (125, 500 mg/kg) thine oxidase (XOD) activity and modulation of key urate transporters, including GLUT9, URAT1, and ABCG2. Phytochemical profiling revealed that DMY accounts for 52.97% of the total flavonoids in AMP. Further mechanistic studies demonstrated that DMY (50, 100, 200 mg/kg) exerted dose-dependent inhibition of XOD activity, regulated the expression of urate transporter genes, and protected renal tubular cells from uric acid-induced cytotoxicity. Collectively, AMP displays multi-targeted regulatory effects on uric acid metabolism, with DMY identified as its core bioactive constituent. These findings offer new insights into the molecular mechanisms of natural flavonoids in managing uric acid homeostasis and support the development of A. grossedentata-derived functional ingredients as promising nutritional strategies for hyperuricemia prevention and therapy.

The hydrolysis of glycosidic bonds by β-glucosidase has been widely used in beer and wine making, tea flavor enhancement, health product development and other fields. During fermentation, the activity of β-glucosidase produced by non-Saccharomyces cerevisiae yeasts is higher than that produced by Saccharomyces cerevisiae, which can be used to supplement insufficient enzyme activity of Saccharomyces cerevisiae. This article reviews the effects of different factors such as yeasts’ ability to synthesize and release β-glucosidase, fermentation temperature, and pH and fermentable sugar concentration of the medium on β-glucosidase activity, and it also summarizes the application of non-Saccharomyces cerevisiae yeasts with high β-glucosidase activity in fermented beverages such as wine and beer. Hopefully, this review will provide reference for widening the application of β-glucosidase in fermented beverages and foods.