Lactiplantibacillus plantarum MPB-65 combined with epicatechin alleviates hyperuricemia by modulating the gut–kidney axis

Abstract

Hyperuricemia (HUA) is a metabolic disorder induced by excessive generation or underexcretion of uric acid (UA), leading to abnormally elevated levels of serum UA beyond the normal range. This study explored the potential effects of Lactiplantibacillus plantarum MPB-65 combined with epicatechin (EC) as a synbiotic supplement in alleviating HUA. The results showed that the combination of L. plantarum MPB-65 and EC effectively reduced the levels of serum UA, creatinine (CRE), and blood urea nitrogen (BUN). It also alleviated kidney and colon inflammatory responses, reduced kidney oxidative stress, and relieved tissue injury in the kidneys and colon. Furthermore, L. plantarum MPB-65 combined with EC could inhibit liver xanthine oxidase (XOD) activity, downregulate the expression of URAT1 and GLUT9 in the kidneys and upregulate the expression of ABCG2 in the colon. It was also shown to significantly suppress the expression of key proteins in the JAK2/STAT3 signaling pathway in the kidneys. Meanwhile, the HUA-induced gut microbiota dysbiosis was ameliorated by intervention with L. plantarum MPB-65 combined with EC, particularly in the species composition and structure of the gut microbiota. L. plantarum MPB-65 combined with EC increased the short-chain fatty acid levels. Overall, L. plantarum MPB-65 combined with EC exerted alleviating effects on potassium oxonate- and adenine-induced HUA through modulating the gut–kidney axis.

Graphical abstract: Lactiplantibacillus plantarum MPB-65 combined with epicatechin alleviates hyperuricemia by modulating the gut–kidney axis

Supplementary files

Article information

Article type
Paper
Submitted
12 Mar 2025
Accepted
17 Jul 2025
First published
04 Aug 2025

Food Funct., 2025, Advance Article

Lactiplantibacillus plantarum MPB-65 combined with epicatechin alleviates hyperuricemia by modulating the gut–kidney axis

Z. Tian, J. Zhang, Z. Tan, X. Duan, H. Zhang, B. Li, E. Wang, V. Y. Wang, D. Xu, J. Ma and W. Yu, Food Funct., 2025, Advance Article , DOI: 10.1039/D5FO01265A

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