{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T01:08:21Z","timestamp":1792026501137,"version":"4.4.0"},"reference-count":49,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2025,6,12]],"date-time":"2025-06-12T00:00:00Z","timestamp":1749686400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Key Research and Development Program of China","award":["2023YFF1103702"],"award-info":[{"award-number":["2023YFF1103702"]}]},{"name":"National Key Research and Development Program of China","award":["2017YF0400303"],"award-info":[{"award-number":["2017YF0400303"]}]},{"name":"National Key Research and Development Program of China","award":["24ZYCGSY00390"],"award-info":[{"award-number":["24ZYCGSY00390"]}]},{"name":"National Key Research and Development Program of China","award":["202228040"],"award-info":[{"award-number":["202228040"]}]},{"name":"Tianjin Science and Technology Achievement Transfer and Transformation Project","award":["2023YFF1103702"],"award-info":[{"award-number":["2023YFF1103702"]}]},{"name":"Tianjin Science and Technology Achievement Transfer and Transformation Project","award":["2017YF0400303"],"award-info":[{"award-number":["2017YF0400303"]}]},{"name":"Tianjin Science and Technology Achievement Transfer and Transformation Project","award":["24ZYCGSY00390"],"award-info":[{"award-number":["24ZYCGSY00390"]}]},{"name":"Tianjin Science and Technology Achievement Transfer and Transformation Project","award":["202228040"],"award-info":[{"award-number":["202228040"]}]},{"name":"Jinan \u201c20 New Universities\u201d funding project","award":["2023YFF1103702"],"award-info":[{"award-number":["2023YFF1103702"]}]},{"name":"Jinan \u201c20 New Universities\u201d funding project","award":["2017YF0400303"],"award-info":[{"award-number":["2017YF0400303"]}]},{"name":"Jinan \u201c20 New Universities\u201d funding project","award":["24ZYCGSY00390"],"award-info":[{"award-number":["24ZYCGSY00390"]}]},{"name":"Jinan \u201c20 New Universities\u201d funding project","award":["202228040"],"award-info":[{"award-number":["202228040"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Microorganisms"],"abstract":"<jats:p>Hyperuricemia (HUA) is a metabolic disorder characterized by excessive uric acid (UA) production and impaired excretion. Goji, as a representative medicinal food, holds significant research and development value, while probiotic fermentation technology is finding increasingly widespread applications in the functional food sector. This study developed a novel goji fermented with three probiotic strains (Lactoplantibacillus plantarum CGMCC8198, Lactococcus lactis LTJ28, and Lactocaseibacillus casei YR2-2) and investigated its anti-HUA effects. Optimal fermentation conditions (7.913 material\u2013liquid ratio, 3.92% inoculation, 7.49 h at 37 \u00b0C with 1:1:2 strain ratio) yielded a beverage with enhanced flavor profiles (19 aroma compounds) and high viable counts. In HUA cell models, the 15% fermented goji juice significantly reduced UA levels by 56% (p &lt; 0.01). In potassium oxonate-induced HUA mice, the beverage effectively lowered serum UA, xanthine oxidase activity, and renal function markers (blood urea nitrogen and creatinine, p &lt; 0.0001) while improving hepatic parameters (alanine aminotransferase, aspartate Aminotransferase). The goji-fermented juice significantly reduced the expression of renal UA transporters GLUT9 and URAT1 (p &lt; 0.0001) while improving gut microbiota composition, as evidenced by increased beneficial SCFAs (acetic acid, butyric acid, p &lt; 0.0001) and elevated Lactobacillus abundance 2.14-fold. Our findings demonstrate that this triple-probiotic-fermented goji beverage represents an effective dietary strategy for HUA management by simultaneously inhibiting UA production, enhancing excretion, and restoring gut microbiota homeostasis, providing a scientific basis for developing probiotic-based functional foods against HUA.<\/jats:p>","DOI":"10.3390\/microorganisms13061367","type":"journal-article","created":{"date-parts":[[2025,6,12]],"date-time":"2025-06-12T06:42:48Z","timestamp":1749710568000},"page":"1367","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Triple-Probiotic-Fermented Goji (Lycium barbarum L.) Ameliorates Metabolic Disorders Associated with Hyperuricemia in Mice"],"prefix":"10.3390","volume":"13","author":[{"given":"Lu","family":"Ren","sequence":"first","affiliation":[{"name":"Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education and Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuechan","family":"Li","sequence":"additional","affiliation":[{"name":"Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education and Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shiting","family":"Liu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education and Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoke","family":"Jia","sequence":"additional","affiliation":[{"name":"Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education and Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongpeng","family":"He","sequence":"additional","affiliation":[{"name":"Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education and Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Feiliang","family":"Zhong","sequence":"additional","affiliation":[{"name":"Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education and Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0610-8827","authenticated-orcid":false,"given":"Fuping","family":"Lu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education and Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7975-0722","authenticated-orcid":false,"given":"Xuegang","family":"Luo","sequence":"additional","affiliation":[{"name":"Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education and Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,6,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Yanai, H., Adachi, H., Hakoshima, M., and Katsuyama, H. 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