Triple-Probiotic-Fermented Goji (<i>Lycium barbarum</i> L.) Ameliorates Metabolic Disorders Associated with Hyperuricemia in Mice

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Triple-Probiotic-Fermented Goji (<i>Lycium barbarum</i> L.) Ameliorates Metabolic Disorders Associated with Hyperuricemia in Mice

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...

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Bibliographic Details
Main Authors:	Lu Ren, Yuechan Li, Shiting Liu, Xiaoke Jia, Hongpeng He, Feiliang Zhong, Fuping Lu, Xuegang Luo
Format:	Article
Language:	English
Published:	MDPI AG 2025-06-01
Series:	Microorganisms
Subjects:	goji (<i>Lycium barbarum</i> L., wolfberry) hyperuricemia fermented beverages combined probiotics flavor compounds intestinal flora
Online Access:	https://www.mdpi.com/2076-2607/13/6/1367
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