2018 年 42 巻 1 号 p. 31-40
Objective: Ingestion of yogurt containing Lactobacillus gasseri PA-3 (PA-3, Accession No: NITE BP-224) (PA-3Y) has been shown to reduce serum uric acid (SUA) levels by interfering with the intestinal absorption of food-derived purines in animal studies. To confirm this mechanism in humans, the ability of PA-3 intake to alleviate purine ingestion-induced increases in SUA levels was analyzed.
Research Methods and Procedures: In this randomized, double-blind, placebo-controlled crossover study, 16 healthy adults were randomized to groups ingesting of 112 g of PA-3Y or yogurt without PA-3 (control yogurt) in addition to standardized meals for 3 days. Purine-loading tests, in which subjects ingested 112 g of PA-3Y or control yogurt followed immediately by 498 mg of a mixture of purine nucleotides, were performed on the fourth day of each test period. Blood and urine samples were collected before and after the purine-loading tests.
Results: The increase in the SUA concentration from the baseline was significantly lower following the ingestion of PA-3Y than of control yogurt alone, especially at 30 (P=0.033) and 60 (P=0.028) minutes. In addition, the area under the curve for the increase in the SUA concentration from the baseline to 150 minutes was also significantly lower (P=0.041) in the PA-3Y than in the control yogurt group. However, urinary and fractional excretions of uric acid were not different between the two groups.
Conclusion: The ingestion of PA-3 before purine intake alleviates the increase in SUA levels, probably by reducing purine absorption in the intestine, and not by enhancing urinary excretion of uric acid.