Lachnoclostridium-mediated fermentation of Konjac glucomannan: short chain fatty acids production and inhibitory xanthine oxidase activity
Jie Deng, Yuxuan Liang, Zhiming Zhang, Zhiyi Yang, Yilu Bao, Yanyan Nong, Hongmei Wang, Chenhui Zhao, Shenghong Mai, Cong Tan, Yingxue Pan, Caimin Feng, Meiying Li, Wenfeng Luo · 2025
Read Lachnoclostridium-mediated fermentation of Konjac glucomannan: short chain fatty acids production and inhibitory xanthine oxidase activity by Jie Deng, Yuxuan Liang, Zhiming Zhang, Zhiyi Yang, Yilu Bao, Yanyan Nong, Hongmei Wang, Chenhui Zhao, Shenghong Mai, Cong Tan, Yingxue Pan, Caimin Feng, Meiying Li, Wenfeng Luo (2025) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-12753357.txt.
Description
Jie Deng and co-authors study a gut microbe fermenting a plant fiber in a 2025 paper. High uric acid in blood is now the second most common metabolic disorder in China, and standard drugs can cause harm. A konjac fiber had earlier lowered uric acid in rats and boosted a gut microbe called Lachnoclostridium.
In lab fermentation, the microbe broke down the fiber, lowered acidity and thickness, and raised short-chain fatty acids. Longer fermentation also strengthened the mix power to block the enzyme that makes uric acid. Readers get a mechanism that may support food-based plans for uric acid control, pending human tests.
Catalog record
| CREATOR | Jie Deng, Yuxuan Liang, Zhiming Zhang, Zhiyi Yang, Yilu Bao, Yanyan Nong, Hongmei Wang, Chenhui Zhao, Shenghong Mai, Cong Tan, Yingxue Pan, Caimin Feng, Meiying Li, Wenfeng Luo |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 21 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |