Hypouricemic and Antioxidant Effects of Soy Vinegar Extracts in Hyperuricemic Mice

We investigated the potential hypouricemic and antioxidant activities of soy vinegar brewed from soybeans fermented with KCCM 60084 in potassium oxonate-induced hyperuricemic mice. Soy vinegar extracts (SVEs), which contain free isoflavones, ubiquinones, -aminobutyric acid, gallic acid, and acetic a...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of medicinal food 2018, 21(12), , pp.1299-1305
Hauptverfasser:	Pyo, Young-Hee, Hwang, Ji-Young, Seong, Ki-Seung
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Antioxidants - administration & dosage Antioxidants - therapeutic use Disease Models, Animal Dose-Response Relationship, Drug Glycine max Hyperuricemia - drug therapy Liver Function Tests Male Mice Mice, Inbred Strains Phytotherapy Plant Extracts - administration & dosage Plant Extracts - therapeutic use Uric Acid - blood Uric Acid - metabolism 식품과학
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	We investigated the potential hypouricemic and antioxidant activities of soy vinegar brewed from soybeans fermented with KCCM 60084 in potassium oxonate-induced hyperuricemic mice. Soy vinegar extracts (SVEs), which contain free isoflavones, ubiquinones, -aminobutyric acid, gallic acid, and acetic acid, reduced the level of uric acid (UA) by decreasing UA production through xanthine oxidase inhibition and increasing UA excretion through uricase activity in hyperuricemic mice (
ISSN:	1096-620X 1557-7600
DOI:	10.1089/jmf.2018.4181