Lactobacillus gasseri PA-3 Uses the Purines IMP, Inosine and Hypoxanthine and Reduces their Absorption in Rats

Area of Science:

• Microbiology
• Human Nutrition
• Gastroenterology

Background:

• High intake of purine-rich foods, particularly from animal and fish meats, significantly elevates serum uric acid levels.
• Reducing dietary purine absorption is critical for managing hyperuricemia and related health conditions.
• Previous research demonstrated Lactobacillus gasseri PA-3 (PA-3) can incorporate adenosine and reduce its absorption.

Purpose of the Study:

• To investigate the efficacy of Lactobacillus gasseri PA-3 (PA-3) in incorporating and reducing the absorption of inosine monophosphate (IMP), inosine, and hypoxanthine.
• To evaluate the impact of PA-3 on purine metabolism and its potential role in managing serum uric acid levels.

Main Methods:

• In vitro incubation of PA-3 with radioisotope-labeled IMP, inosine, and hypoxanthine to assess incorporation.
• Oral administration of PA-3 to rats concurrently with radioisotope-labeled purines to determine absorption attenuation.
• Evaluation of PA-3 proliferation in the presence of these purines.

Main Results:

• Lactobacillus gasseri PA-3 (PA-3) demonstrated significant in vitro incorporation of IMP, inosine, and hypoxanthine.
• PA-3 exhibited enhanced proliferation when these purines were present, suggesting a metabolic utilization.
• Oral administration of PA-3 to rats significantly reduced the absorption of IMP, inosine, and hypoxanthine.

Conclusions:

• Lactobacillus gasseri PA-3 (PA-3) effectively incorporates and reduces the absorption of key purines found in dietary sources.
• These findings suggest that PA-3 can contribute to attenuating the excessive intake of dietary purines.
• PA-3 holds potential as a probiotic intervention for managing serum uric acid levels and preventing hyperuricemia.