Liu Yanxia, Deng Wei, Wei Fashan, Kang Xiangtao, Han Ruili, Feng Xianchao, Li Chuang, Li Miaoyun, Zhao Gaiming, Yu Jiahuan, Liu Chun
International Joint Laboratory of Meat Processing and Safety in Henan Province, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Henan Key Laboratory of Meat Processing and Quality Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
J Agric Food Chem. 2024 Dec 18;72(50):27639-27653. doi: 10.1021/acs.jafc.4c07267. Epub 2024 Dec 4.
Hyperuricemia (HUA) is a purine metabolism disorder characterized by the excessive production or inadequate excretion of uric acid. Current pharmacological strategies targeting uric acid reduction have potential adverse effects. Following the concept of "homology of medicine and food", food ingredients are increasingly being explored to prevent HUA and gout, with xanthine oxidase (XOD) emerging as a crucial therapeutic target in managing HUA. Recent scientific investigations have determined that uric acid-lowering substances come from various food sources, such as seafood, dairy products, and agricultural products. These bioactive substances have attracted wide attention because of their effective antihyperuricemia and XOD inhibitory ability. In this study, the pathogenesis, many side effects of uric acid-lowering drugs, and some components of uric acid-lowering drugs are mainly described, with emphasis on the source, composition, preparation technology, and mechanism of uric acid-lowering peptides.
高尿酸血症（HUA）是一种嘌呤代谢紊乱疾病，其特征是尿酸产生过多或排泄不足。目前针对降低尿酸的药物治疗策略存在潜在不良反应。遵循“药食同源”的理念，人们越来越多地探索食物成分来预防高尿酸血症和痛风，其中黄嘌呤氧化酶（XOD）成为管理高尿酸血症的关键治疗靶点。最近的科学研究已确定降尿酸物质来自各种食物来源，如海鲜、乳制品和农产品。这些生物活性物质因其有效的抗高尿酸血症和XOD抑制能力而受到广泛关注。在本研究中，主要描述了高尿酸血症的发病机制、降尿酸药物的诸多副作用以及降尿酸药物的一些成分，重点阐述了降尿酸肽的来源、组成、制备技术和作用机制。
