(65) 6294 9388 [MON-FRI 9.30am-6.00pm] info@omx.com.sg

Well, research into this field is so far limited but promising, with one 2014 Chinese study1 indicating that lactic acid bacteria may have the ability to break down the uric acid, as an excerpt from the study abstract suggests:

For the purposes of the study, which was published in PLoS ONE (Impact Factor: 3.53) in September 2014, a total of fifty-five different lactic acid-producing live cultures were derived from Chinese sauerkraut, The research team then monitored the bacteria’s ability to degrade two substances that are involved in purine metabolism, inosine and guanosine. The bacteria were also tested for acid tolerance, bile tolerance, anti-pathogenic bacteria activity, cell adhesion ability, resistance to antibiotics and the ability to produce hydrogen peroxide.

Of the fifty-five candidates, three strains of bacteria were identified as being particularly effective, with one, DM9218, showing the best probiotic potential compared with the other strains despite its poor bile resistance. DM9218 was found to have a 99% similarity to Lactobacillus plantarum WCFS1, and a derivative strain, DM9218-A, was found to have better resistance to 0.3% bile salts, and was proven to survive in the gastrointestinal tract of rats. The research team therefore proposed that DM9218-A has potential to be developed as a probiotic in the prevention of hyperuricemia in the normal population.

Probiotics and inflammation

Probiotics are already widely used to help reduce inflammation; beneficial bacteria can help to modulate immune responses.

However, until more research is done in this area, supplementing with a high-quality, broad spectrum probiotic to help facilitate digestion might, in theory, help gout sufferers to better metabolise purines and uric acid.

Credit to: https://www.optibacprobiotics.co.uk/professionals/blog/new-study-suggests-probiotics-for-gout

References:  1. Li et al, (2014) ‘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’ PLoS ONE (Impact Factor: 3.53). 09/2014; 9(9):e105577. DOI: 10.1371/journal.pone.010557