Scientists at Lanzhou University (China) discovered a strain of beneficial bacteria in traditional fermented vegetables that can support controlling increased uric acid in the blood - the main risk factor leading to gout.
The research team said that the beneficial bacteria strain Lactobacillus fermentum GR-3, isolated from the traditional fermented vegetable Jiangshui, has the ability to break down uric acid. Jiangshui is a naturally fermented vegetable, which has similarities to the familiar pickled mustard greens in Vietnam.
Previously, animal experiments showed that this beneficial bacteria can help improve hyperuricemia and reduce the manifestations of gout. Following the research results, scientists used GR-3 strains to produce yogurt and conducted trials on 120 people with hyperuricemia for two months.
Research results show that beneficial bacteria derived from traditional fermented foods have the potential to support controlling uric acid levels, thereby contributing to reducing the risk of gout and related complications.
Experts believe this is a promising research direction in the context that the number of people with hyperuricemia and gout is increasing due to lifestyle changes, diet changes and overweight and obesity becoming increasingly common.
