食品中降尿酸成分的功效与研究进展

栾跃婷; 陈文璐; 罗云; 朱建宇; 巩燕妮; 王宪青

doi:10.13386/j.issn1002-0306.2022050302

食品中降尿酸成分的功效与研究进展

doi: 10.13386/j.issn1002-0306.2022050302

1.
黑龙江八一农垦大学食品学院，黑龙江大庆 163319
2.
山东得益乳业股份有限公司技术中心，山东淄博 265200
3.
黑龙江完达山乳业股份有限公司，黑龙江哈尔滨 150060

基金项目: 功能性液态奶的研制及产业化（2019ZX07B02）。

详细信息

作者简介:
栾跃婷（1999−），女，硕士研究生，研究方向：农产品加工及贮藏，E-mail：1608426368@qq.com

通讯作者:
王宪青（1977−），男，硕士，副教授，研究方向：农产品加工，E-mail：xqwang1977@126.com

中图分类号: TS218
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- 文章访问数: 45
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- 被引次数: 0
出版历程
- 收稿日期: 2022-05-26
- 刊出日期: 2023-05-15

Effect and Research Progress of Uric Acid Lowering Components in Food

1.
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
2.
Technology Center, Shandong Deyi Dairy Products Co., Ltd., Zibo 265200, China
3.
Heilongjiang Wondersun Dairy Co., Ltd., Harbin 150060, China

摘要

摘要: 我国患高尿酸血症的人数逐年升高，而临床使用的降尿酸药物存在一定的副作用且治疗成本较高。研究发现摄入某些食品也可以降低尿酸水平，本文主要介绍存在于食品中的降尿酸物质，如黄酮类、酚酸类、生物碱类、皂苷类、多糖类等活性物质与益生菌的降尿酸功效及其作用机理的研究进展。黄酮类化合物降尿酸的作用主要在于抑制尿酸的生成与重吸收；在此基础上酚酸类化合物与生物碱类化合物还可促进尿酸排泄；对于苷类化合物降尿酸作用机理的研究处于初步阶段；由于多糖的代谢引起尿酸升高，多糖类化合物是否可作为降尿酸类功能食品的添加物质需要更多的药理研究来验证；益生菌类在降低尿酸水平的同时对肾功能损伤也有缓解作用，可作为降尿酸类功能产品的优势物质。
- 高尿酸血症 /
- 降尿酸 /
- 黄酮类 /
- 酚酸类
Abstract: Every year more and more people is suffering from hyperuricemia in China, but the drugs used in clinical to lower uric acid have certain side effects and the treatment costs are relatively high. Reduction of uric acid can be achieved by consuming some foods. This paper introduces the research progress on the effects and mechanism of some ingredients in foods that reduce uric acid such as flavonoids, phenolic acids, alkaloids, saponins, polysaccharides and probiotic etc. The effect of flavonoids on lowering uric acid mainly lies in inhibiting the formation and reabsorption of uric acid. On this basis, phenolic acids and alkaloids can also promote uric acid excretion. The research on the mechanism of uric acid lowering by glycosides is in the preliminary stage. Whether polysaccharides can be used as additives in uric acid lowering functional foods needs to be verified by more pharmacological studies due to the increase of uric acid caused by polysaccharide metabolism. Probiotics can not only reduce uric acid level but also alleviate renal function injury, which can be used as the superior substances of uric acid lowering functional products.
- hyperuricemia /
- uric acid lowering /
- flavonoids /
- phenolic acids

HTML全文

表 1 食品中降尿酸代表成分

Table 1. Representative components of uric acid lowering in food

名称	抑制XOD的IC₅₀ （mol/L）	调节尿酸转运体的类型	是否体外与体内研究相结合
芹菜素	8.63×10^−5[94]	↓URAT1； ↓GLUT9	是
木犀草素	4.79×10^−5[95]	↑ABCG2	是
槲皮素	3.67×10^−5[96]	↓GLUT9； ↑ABCG2	是
绿茶多酚	−	↓URAT1；↑OAT1；↑OAT3	是
咖啡酸	4.26×10^−5[52]	↓URAT1；↓GLUT9；↑ABCG2；↑OAT1	是
绿原酸	5.62×10^−5[52]	↑OAT1； ↑ABCG2	是
菊苣酸	−	↓GLUT9^[97]	是
白藜芦醇	4.75×10^−5[98]	↓URAT1	是
甜菜碱	−	↓URAT1；↓GLUT9；↑ABCG2；↑OAT1^[99]	是
薯蓣皂苷	4.00×10^−5[100]	↓URAT1； ↑OAT1	是
茯苓多糖	−	↓URAT1； ↑OAT1^[81]	是
DM9218乳酸菌	−	−	−
注：URAT1：尿酸转运体1；GLUT9：葡萄糖转运蛋白9；ABCG2：三磷酸腺苷结合盒转运蛋白G2；OAT1：有机阴离子转运体1。

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