Researchers discovered a special type of bacteria called Limosilactobacillus fermentum FOSU YHD19 that appears to reduce uric acid in the body. Uric acid buildup can cause gout and other health problems. Scientists found this bacteria in fermented foods and tested it in the lab, where it reduced uric acid by about 13%. The bacteria also survived stomach acid and showed it could fight harmful germs. This research suggests the bacteria could be added to foods as a natural way to help manage high uric acid levels, though more human studies are needed to confirm these benefits.

The Quick Take

  • What they studied: Whether a specific type of bacteria found in fermented foods could reduce uric acid levels and whether it would be safe to use as a probiotic supplement
  • Who participated: This was a laboratory study, not a human trial. Scientists tested the bacteria in test tubes and analyzed its genetic makeup. No human participants were involved in this research.
  • Key finding: The bacteria reduced uric acid by about 12.90% in laboratory tests and survived passage through simulated stomach acid, suggesting it could work in the human digestive system
  • What it means for you: This research is promising but very early-stage. It shows potential for a natural probiotic approach to managing high uric acid, but human studies are needed before anyone should use this as a treatment. Talk to your doctor before trying any new supplements.

The Research Details

Scientists isolated a new strain of bacteria from fermented foods and studied it using laboratory tests and genetic analysis. They tested how well the bacteria could reduce uric acid in test tubes, how well it survived stomach acid and bile (digestive fluid), and whether it could fight harmful bacteria. They also examined the bacteria’s complete genetic code to understand how it works and confirm it doesn’t contain genes for harmful substances.

The researchers used multiple approaches to ensure the bacteria was safe. They checked for dangerous enzymes, tested whether it damaged red blood cells, and looked for antibiotic resistance genes. They also examined the bacteria’s ability to survive harsh conditions like stomach acid and heat, which are important for probiotics that need to reach the intestines alive.

This type of study is called an in vitro study, meaning everything happened in laboratory dishes rather than in living organisms. While this approach allows scientists to carefully control conditions and understand mechanisms, it’s an important first step before testing in humans.

Understanding how a probiotic works at the genetic and chemical level helps scientists predict whether it will be safe and effective. By confirming the bacteria lacks dangerous genes and has the right genes for reducing uric acid, researchers can be more confident about its potential. This detailed analysis also helps explain the mechanism, which is important for developing better treatments.

Strengths: The study used comprehensive testing methods including genetic sequencing, multiple safety evaluations, and stress tolerance testing. The bacteria was isolated from a real food source (fermented foods), which is realistic. Limitations: This is laboratory research only—no human testing was done. The uric acid reduction was measured in test tubes, not in living bodies. Results in humans may differ significantly from lab results. The study doesn’t tell us the right dose, how long benefits would last, or whether the bacteria would work in real digestive systems with all their complexity.

What the Results Show

The bacteria reduced uric acid levels by 12.90% in laboratory tests, which is a meaningful reduction. The bacteria also broke down nucleosides (building blocks of DNA and RNA) at high levels, which appears to be how it lowers uric acid. Scientists found that the bacteria contains three enzymes and six transport systems that work together to remove uric acid-related compounds.

The bacteria survived harsh conditions that mimic the human digestive system. It survived in very acidic conditions (pH 2.0, similar to stomach acid), in simulated gastric juice, and in bile salts at concentrations found in the intestines. This suggests the bacteria could survive the journey through the stomach and reach the intestines where it could potentially work.

Safety testing showed no red flags. The bacteria didn’t contain genes for harmful enzymes (nitroreductase, decarboxylase, or tryptophanase), didn’t damage red blood cells, and didn’t show antibiotic resistance. The genetic analysis revealed 91 genes that help the bacteria survive stress, suggesting it’s naturally resilient.

The bacteria showed strong antibacterial activity against several harmful germs including E. coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella enteritidis. This suggests it could help protect against foodborne illness and harmful bacteria in the gut. The bacteria’s mechanism for reducing uric acid appears to work by scavenging (collecting and breaking down) nucleosides rather than by blocking uric acid production, which is different from how some current medications work.

This research builds on growing interest in using probiotics for managing high uric acid levels. Previous studies have suggested various probiotics might help, but this research provides detailed genetic and safety information about a specific strain. The comprehensive safety evaluation goes beyond many earlier studies, which is important for developing probiotics for human use. The nucleoside-scavenging mechanism is consistent with how some other probiotics may work.

This study only tested the bacteria in laboratory conditions, not in living animals or humans. The 12.90% reduction in uric acid was measured in test tubes with controlled conditions—real digestive systems are much more complex. We don’t know if the bacteria would survive in actual human stomachs, whether it would colonize the intestines, or whether it would produce the same uric acid-reducing effect in people. The study doesn’t tell us about optimal doses, duration of treatment, or which people might benefit most. Long-term safety in humans hasn’t been tested. Results from lab studies often don’t translate directly to human benefits.

The Bottom Line

This research is too early-stage to recommend for personal use. It shows promise for future development as a functional food ingredient or supplement, but human clinical trials are needed first. If you have high uric acid levels or gout, continue following your doctor’s current treatment plan. Don’t replace prescribed medications with unproven probiotics. Low confidence level: This is preliminary laboratory research only.

This research is most relevant to: food scientists and probiotic manufacturers interested in developing new products; people with high uric acid levels or gout who are interested in natural approaches (but should not use this yet); researchers studying probiotic mechanisms. This should NOT be used by: anyone currently taking uric acid-lowering medications without doctor approval; people with compromised immune systems; anyone allergic to fermented foods or probiotics.

Since this is laboratory research only, there is no realistic timeline for personal benefits. If this bacteria moves forward to human studies, it would typically take 3-5 years of clinical trials before any product could be available. Even then, benefits would likely take weeks to months to appear, similar to other probiotics.

Want to Apply This Research?

  • Once human studies confirm effectiveness, users could track serum uric acid levels (via blood tests every 3 months) and gout attack frequency (number of attacks per month) to monitor if a probiotic supplement is working
  • In the future, if this probiotic becomes available, users could set a daily reminder to take the supplement at the same time each day, similar to taking a vitamin. They could also log dietary triggers for high uric acid (red meat, seafood, alcohol) to see if the probiotic helps despite these foods
  • Long-term tracking would involve quarterly uric acid blood tests, monthly symptom logs (joint pain, swelling, gout attacks), and notes on diet and lifestyle changes. Users could compare uric acid levels before and after starting a probiotic to see if there’s improvement

This research describes laboratory studies only and has not been tested in humans. The findings do not constitute medical advice or approval for human use. High uric acid levels and gout should be managed under the supervision of a healthcare provider. Do not stop taking prescribed medications or replace them with unproven probiotics without consulting your doctor. Probiotics are not regulated the same way as medications by the FDA. Always consult with a healthcare professional before starting any new supplement, especially if you have existing health conditions or take medications. This research is preliminary and much more testing is needed before any clinical recommendations can be made.