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›› 2018, Vol. 40 ›› Issue (3): 242-248.

• 综述与其他 • 上一篇    

具有降低尿酸功效的海洋天然活性物质研究进展

赵雨茜1,熊何健2,吴靖娜3,苏永昌3,刘淑集3,何传波1,刘智禹3   

  1. 1. 集美大学
    2.
    3. 福建省水产研究所
  • 收稿日期:2018-05-24 修回日期:2018-05-28 出版日期:2018-06-25 发布日期:2018-07-02
  • 通讯作者: 赵雨茜
  • 基金资助:
    科研院所专项

Research progress of marine natural active substances with lowering uric acid effects

  • Received:2018-05-24 Revised:2018-05-28 Online:2018-06-25 Published:2018-07-02

摘要: 近年来高尿酸血症及痛风的发病率呈逐年上升趋势,而且尿酸水平偏高常常引发风湿、心脑血管疾病、肾功能障碍等一系列并发症,严重影响人们正常生活质量和社会生产。与当前应用于临床的西药相比,天然来源的具有降低尿酸水平功效的物质具有作用缓和、安全性高、对肾脏无损害、毒副作用小等优点。目前报道的具有降低尿酸功效的天然活性物质主要是多糖类、多酚类、皂苷类、黄酮类、生物活性肽类等。本文综述了尿酸合成途径及在人体内嘌呤代谢中起至关重要作用的酶(如黄嘌呤氧化酶、腺苷脱氨酶等)、尿酸排泄途径及主要影响因素、尿酸偏高的发病机制及分析影响体内嘌呤代谢动态平衡紊乱的原因、降低尿酸的常用评价模型的建立,以及具有降低尿酸功效的海洋天然活性物质的种类概述,为开发具有降低尿酸作用的功能性食品提供参考。

关键词: 尿酸, 评价, 活性物质, uric acid, evaluation model, marine natural active substances

Abstract: In recent years, the incidence of hyperuricemia and gout has risen, and the high level of uric acid often leads to rheumatism, cardiovascular and cerebrovascular diseases, renal dysfunction and a series of complications, which seriously impacts upon people's normal quality of life and social production. Compared with the western medicine currently used in clinical practice, active substances from natural resource get more attention because of the more moderate function, safer, no damage to the kidney, fewer side effect and so on. Various active substances from natural resource which have the uric acid-lowering efficacy reported currently were mainly polysaccharide, polyphenols, saponins, flavonoids, bioactive peptides, etc. This paper reviewed the synthetic pathways of uric acid and the enzymes that play an important role in purine metabolism in human body (such as xanthine oxidase, adenosine deaminase, etc.),uric acid excretion pathway and main influencing factors, the pathogenesis of high uric acid and the reasons for the imbalance of purine metabolism, the common evaluation model of uric acid-lowing, and the research progress of marine natural active substances that have effects of lowering uric acid. And we hoped to provide a reference for the development of functional food with the effect of reducing uric acid.