近期，我司王成涛教授/科研团队在国际期刊上发表4篇相关学术论文。

其中一篇题为“Stevia residue extract increases intestinal uric acid excretion via interactions with intestinal urate transporters in hyperuricemic mice”发表在《Food & Function》期刊上。研究甜叶菊渣提取物(STVRE)中黄酮化合物和绿原酸对高尿酸血症(HUA)预防效果。发现补充STVRE(200-400 mg/kg体重)可抑制血清、十二指肠、空肠和回肠组织中的黄嘌呤氧化酶（XOD）活性，STVRE组中尿酸(UA)水平明显降低(p< 0.05)；STVRE可改善了十二指肠、空肠和回肠组织的肠道微生态和氧化生物标志物；与模型对照组相比，STVRE处理组ABCG2蛋白和mRNA表达上调，GLUT9表达下调，提示补充STVRE可显著降低高尿酸血症和氧化应激，上调ABCG2和下调GLUT9(蛋白和mRNA)的表达。因此，甜叶菊废渣提取物具有改善高尿酸血症和痛风潜在应用价值。

另一篇题为“Stevia residue extract alone and combination with allopurinol attenuate hyperuricemia in fructose–PO‐induced hyperuricemic mice”发表在《Journal of Food Biochemistry》期刊上。研究了甜菊糖渣提取物单独或与别嘌呤醇联合对果糖-酚酸诱导引起的高尿酸血症小鼠的作用。发现STVRE与别嘌呤醇具有协同抑制作用，补充别嘌呤醇可抑制尿酸生成，降低环氧化酶-2、肿瘤坏死因子-α、前列腺素E2、白细胞介素-6、白细胞介素-1-β水平，显著减轻尿酸引起的HU、氧化应激和炎症反应；STVRE和别嘌呤醇（allopurinol）联合处理组可减弱肾小管扩张、炎性细胞浸润，改善足细胞结构紊乱、足突融合、降低肾小球基底膜厚度。STVRE通过降低尿酸水平、黄嘌呤氧化酶活性，改善氧化应激和炎症，对果糖-po诱导的高尿酸血症具有有益作用。认为富含多酚化合物的甜叶菊副产物可作为高尿酸血症和相关疾病的功能成分。

文章信息：

[1] Arshad Mehmood, Lei Zhao, Chengtao Wang, Imam Hossen, Rifat Nowshin Raka, Huimin Zhang. Stevia residue extract increases intestinal uric acid excretion via interactions with intestinal urate transporters in hyperuricemic mice. Food & Function, 2020, 10(12): 7900-7912.  

[2] Muhammad Ishaq, Arshad Mehmood, Ashfaq Ur Rehman, Oumeddour Dounya Zad, Jiayi Li, Lei Zhao, Chengtao Wang, Imam Hossen, Muhammad Naveed, Yunhe Lian. Antihyperuricemic effect of dietary polyphenol sinapic acid commonly present in various edible food plants. Journal of Food Biochemistry, 2020, 44(1):e13111.

[3] Arshad Mehmood, Lei Zhao, Chengtao Wang, Muhammad Nadeem, Ali Raza, Nawazish Ali, Amjad Abbas Shah. Management of hyperuricemia through dietary polyphenols as a natural medicament: A comprehensive review. Critical Reviews in Food Science and Nutrition, 2019, 59(9): 1433-1455.

[4] Arshad Mehmood, Lei Zhao, Chengtao Wang, Imam Hossen, Muhammad Nadeem. Stevia residue extract alone and combination with allopurinol attenuate hyperuricemia in fructose–PO‐induced hyperuricemic. Journal of Food Biochemistry, 2019, 43(11):e13087.