Purine-Degrading Lactic Acid Bacteria Isolated from Fermented Foods and Fig Fruit: Evaluation of Probiotic and Anti-Hyperuricemic Properties.

No abstract is available for this paper.

• Publication year

  2025

• Venue

  Probiotics and Antimicrobial Proteins

• Publication date

  2025-11-28

• Fields of study

  Biology, Medicine, Environmental Science

• Identifiers
  DOI 10.1007/s12602-025-10854-2PMID 41313538
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Survivability, antimicrobial and anticancer effects, and cytotoxicity of Lactobacillus strains isolated from traditional Iranian cheese

  2025cited by this paper
• Inactivation mechanisms of carvacrol on Salmonella Typhimurium and its combined inhibitory effects with blue light-405 nm for chicken meat preservation.

  2025cited by this paper
• Comparative Genomics of Transporter Proteins in Lactic Acid Bacteria

  2025cited by this paper
• Screening, characterization, and potential anti-hangover ability of selenium nanoparticle-enriched lactobacillus

  2025cited by this paper
• Discovery of lactic acid bacteria with high nucleoside degradation and low purine production in tomato sour soup.

  2025cited by this paper
• Exploring the anti-Listeria monocytogenes mechanisms of the postbiotics derived from Ligilactobacillus salivarius LSA-6 and its biopreservative effects on Inner Mongolian cheese

  2025cited by this paper
• The impact of probiotics on antibiotic resistance: mechanisms, food safety risks, and regulatory considerations

  2025cited by this paper
• Assessing the Antibiotic Resistance in Food Lactic Acid Bacteria: Risks in the Era of Widespread Probiotic Use

  2025cited by this paper
• Screening and evaluation of purines-degrading lactic acid bacteria isolated from traditional fermented foods in Yunnan Province and their uric acid-lowering effects in vivo

  2025cited by this paper
• Screening and characterization of lactic acid bacteria and fermentation of gamma-aminobutyric acid-enriched bamboo shoots

  2024cited by this paper
• Isolation, identification, and evaluation of lactic acid bacteria with probiotic potential from traditional fermented sour meat

  2024cited by this paper
• Role of bacterial exopolysaccharides in edible films for food safety and sustainability. Current trends and future perspectives

  2024cited by this paper
• Screening and Identification of Selenium-Enriched Purine-Lowering Lactobacillus plantarum and Lactococcus lactis with High Stress Tolerance and Antioxidant Capacity

  2024cited by this paper
• Whole Genome Analysis of Tibetan Kefir-Derived Lactiplantibacillus Plantarum 12-3 Elucidates Its Genomic Architecture, Antimicrobial and Drug Resistance, Potential Probiotic Functionality and Safety.

  2024cited by this paper
• Genotypic Profiling, Functional Analysis, Cholesterol-Lowering Ability, and Angiotensin I-Converting Enzyme (ACE) Inhibitory Activity of Probiotic Lactiplantibacillus plantarum K25 via Different Approaches

  2024cited by this paper
• Assessment of the whole genome sequencing of Lactiplantibacillus plantarum 13-3 for elucidation of novel bacteriocin producing gene cluster and confirmation of its potential probiotic functionality and safety applications

  2024cited by this paper
• The antifungal activity of Lactiplantibacillus plantarum P9 relates to fatty acid synthesis and purine metabolism-related genes

  2024cited by this paper
• Antifungal activity of potential probiotic Limosilactobacillus fermentum strains and their role against toxigenic aflatoxin-producing aspergilli

  2023cited by this paper
• Bacterial diversity of stingless bee honey in Yunnan, China: isolation and genome sequencing of a novel acid-resistant Lactobacillus pentosus (SYBC-MI) with probiotic and L. tryptophan producing potential via millet fermentation

  2023cited by this paper
• Screening and genome analysis of lactic acid bacteria with high exopolysaccharide production and good probiotic properties

  2023cited by this paper
• Potential probiotic characterization of lactic acid bacteria isolated from Duimaj, an Iranian traditional snack food, using biochemical, molecular and computational approaches

  2023cited by this paper
• In vitro screening and probiotic evaluation of anti-obesity and antioxidant lactic acid bacteria

  2023cited by this paper
• In-vitro and in-vivo antibacterial activity of potential probiotic Lactobacillus paracasei against Staphylococcus aureus and Escherichia coli.

  2023cited by this paper
• Ameliorative effect of Lacticaseibacillus rhamnosus Fmb14 from Chinese yogurt on hyperuricemia

  2023cited by this paper
• Potential Probiotic Lacticaseibacillus paracasei MJM60396 Prevents Hyperuricemia in a Multiple Way by Absorbing Purine, Suppressing Xanthine Oxidase and Regulating Urate Excretion in Mice

  2022cited by this paper
• Screening and identification of purine degrading Lactobacillus fermentum 9-4 from Chinese fermented rice-flour noodles

  2022cited by this paper
• Impacts of alginate–basil seed mucilage–prebiotic microencapsulation on the survival rate of the potential probiotic Leuconostoc mesenteroides ABRIINW . N18 in yogurt

  2022cited by this paper
• Fig “Ficus carica L.” and its by-products: A decade evidence of their health-promoting benefits towards the development of novel food formulations

  2022cited by this paper
• Ficus Carica Reduces Serum Uric Acid Level in Hyperuricemic Rats

  2022cited by this paper
• The therapeutic effects of Ficus carica extract as antioxidant and anticancer agent

  2021cited by this paper
• Therapeutic Strategies for the Treatment of Chronic Hyperuricemia: An Evidence-Based Update

  2021cited by this paper
• Molecular basis for substrate recognition by the bacterial nucleoside transporter NupG

  2021cited by this paper
• MEGA11: Molecular Evolutionary Genetics Analysis Version 11

  2021cited by this paper
• Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry

  2021cited by this paper
• In Vitro Antidiabetic, Antioxidant Activity, and Probiotic Activities of Lactiplantibacillus plantarum and Lacticaseibacillus paracasei Strains

  2021cited by this paper
• N‐acetylcysteine (NAC) differentially affects arterial medial calcification and bone formation: The role of l‐cysteine and hydrogen sulphide

  2021cited by this paper
• Probiotic potential and amylolytic properties of lactic acid bacteria isolated from Chinese fermented cereal foods

  2020cited by this paper
• Microecological treatment of hyperuricemia using Lactobacillus from pickles

  2020cited by this paper
• Hypouricaemic effects of yoghurt containing Lactobacillus gasseri PA-3 in patients with hyperuricaemia and/or gout: A randomised, double-blind, placebo-controlled study

  2019cited by this paper
• Characterization of a novel alkaline Arxula adeninivorans urate oxidase expressed in Escherichia coli and its application in reducing uric acid content of food.

  2019cited by this paper
• Isolation and in-vitro probiotic characterization of fructophilic lactic acid bacteria from Chinese fruits and flowers

  2019cited by this paper
• Safety and tolerability of available urate-lowering drugs: a critical review

  2019cited by this paper
• Lactobacillus brevis DM9218 ameliorates fructose-induced hyperuricemia through inosine degradation and manipulation of intestinal dysbiosis.

  2019cited by this paper
• Evaluation of functional properties of potential probiotic isolates from fermented brine pickle.

  2019cited by this paper
• Probiotic supplements prevented oxonic acid-induced hyperuricemia and renal damage

  2018cited by this paper
• Antioxidative and Probiotic Activities of Lactic Acid Bacteria Isolated from Traditional Artisanal Milk Cheese from Northeast China

  2018cited by this paper
• Safety assessment and antimicrobial properties of the lactic acid bacteria strains isolated from polish raw fermented meat products

  2017cited by this paper
• Probiotic Properties and Cellular Antioxidant Activity of Lactobacillus plantarum MA2 Isolated from Tibetan Kefir Grains

  2017cited by this paper
• Characterization of a novel Acinetobacter baumannii xanthine dehydrogenase expressed in Escherichia coli

  2016cited by this paper
• Evaluation of purine utilization by Lactobacillus gasseri strains with potential to decrease the absorption of food-derived purines in the human intestine

  2016cited by this paper
• Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

  2016cited by this paper
• Regulation of uric acid metabolism and excretion.

  2016cited by this paper
• Isolation, purification and characterization of antioxidative peptide of pearl millet (Pennisetum glaucum) protein hydrolysate.

  2016cited by this paper
• Probiotic potential, antimicrobial and antioxidant activities of Enterococcus durans strain LAB18s

  2014cited by this paper
• Screening and Characterization of Purine Nucleoside Degrading Lactic Acid Bacteria Isolated from Chinese Sauerkraut and Evaluation of the Serum Uric Acid Lowering Effect in Hyperuricemic Rats

  2014cited by this paper
• Metabolic syndrome, diabetes, and hyperuricemia

  2013cited by this paper
• Genetic structure and natural variation associated with host of origin in Penicillium expansum strains causing blue mould.

  2013cited by this paper
• Lactobacillus plantarum ZLP001: In vitro Assessment of Antioxidant Capacity and Effect on Growth Performance and Antioxidant Status in Weaning Piglets

  2012cited by this paper
• Cell Viability and Functionality of Probiotic Bacteria in Dairy Products

  2011cited by this paper
• Antimicrobial Activity of Methanol Extract from Ficus carica Leaves Against Oral Bacteria

  2009cited by this paper
• Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates obtained by gastrointestinal proteases

  2009cited by this paper

• No citing papers are available for this paper.