title: Lactobacillus gasseri PA-3 Uses the Purines IMP, Inosine and Hypoxanthine and Reduces their Absorption in Rats.
abstract: Excessive intake of purine-rich foods elevates serum levels of uric acid. Animal and fish meats contain high amounts of inosine and its related purines, and the reduction of taking those purines is crucial for the improvement of serum uric acid levels. We previously showed that Lactobacillus gasseri PA-3 (PA-3) incorporates adenosine and its related purines and that oral treatment with PA-3 reduced adenosine absorption in rats. This study investigated whether PA-3 also incorporates IMP (inosine 5'-monophosphate), inosine, and hypoxanthine, and whether it reduces their absorption in rats. PA-3 was incubated in vitro with radioisotope (RI)-labeled IMP, inosine, and hypoxanthine, and the incorporation of these compounds by PA-3 was evaluated. In addition, rats were orally administered PA-3 along with RI-labeled inosine 5'-monophosphate, inosine, or hypoxanthine, and the ability of PA-3 to attenuate the absorption of these purines was determined. PA-3 incorporated all three purines and displayed greater proliferation in the presence than in the absence of these purines. Oral administration of PA-3 to rats reduced the absorption of IMP, inosine, and hypoxanthine. These results indicate that PA-3 reduces the absorption of purines contained in foods and it is expected that PA-3 contributes attenuation of the excessive intake of dietary purines.
authors.affiliation: Food Science Research Laboratories, R & D Division, Meiji Co., Ltd., 540 Naruda, Odawara, Kanagawa 250-0862, Japan. naruomi.yamada@meiji.com.
authors.forename: Naruomi
authors.initials: N
authors.lastname: Yamada
authors.affiliation: Food Science Research Laboratories, R & D Division, Meiji Co., Ltd., 540 Naruda, Odawara, Kanagawa 250-0862, Japan.
authors.forename: Chizuru
authors.initials: C
authors.lastname: Saito-Iwamoto
authors.affiliation: Food Science Research Laboratories, R & D Division, Meiji Co., Ltd., 540 Naruda, Odawara, Kanagawa 250-0862, Japan. marie.nakamura@meiji.com.
authors.forename: Marie
authors.initials: M
authors.lastname: Nakamura
authors.affiliation: Food Science Research Laboratories, R & D Division, Meiji Co., Ltd., 540 Naruda, Odawara, Kanagawa 250-0862, Japan. misato.soeda.ba@meiji.com.
authors.forename: Misato
authors.initials: M
authors.lastname: Soeda
authors.affiliation: Food Science Research Laboratories, R & D Division, Meiji Co., Ltd., 540 Naruda, Odawara, Kanagawa 250-0862, Japan. yoshika.chiba@meiji.com.
authors.forename: Yoshika
authors.initials: Y
authors.lastname: Chiba
authors.affiliation: Food Science Research Laboratories, R & D Division, Meiji Co., Ltd., 540 Naruda, Odawara, Kanagawa 250-0862, Japan. hiroshi.kano@meiji.com.
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Kano
authors.affiliation: Food Science Research Laboratories, R & D Division, Meiji Co., Ltd., 540 Naruda, Odawara, Kanagawa 250-0862, Japan. yukio.asami@meiji.com.
authors.forename: Yukio
authors.initials: Y
authors.lastname: Asami
keywords: Lactobacillus gasseri PA-3; decreasing the absorption of purines; lactic acid bacteria