Hyperuricemia has become one of the most prevalent global epidemics, significantly impacting both the economy and the health of individuals. A promising strategy is the use of probiotics for hyperuricemia intervention. In this review, we systematically elucidate the role of probiotics in the treatment of hyperuricemia and the possible mechanism of probiotics to exert their activity. The main mechanisms by which probiotics modulate hyperuricemia are inhibiting xanthine oxidase activity to reduce uric acid synthesis, strengthening intestinal barrier integrity with the rebalance of the gut microbiota, scavenging dietary purines, and enhancing uric acid excretion via transporter modulation and enzymatic conversion. With the integration of artificial intelligence into microbial screening, robust data-analytical support for high-throughput screening has been provided, resulting in the successful isolation of probiotic strains with potent uric acid-lowering capabilities. With subsequent genetic engineering, their uricolytic efficiency has been further enhanced. We summarize the applications and prospects of probiotic products in the field of food bioengineering. And look ahead to how probiotics can be better applied in the food sector in the future. Building on a systematic review of the current research progress, this review explores the existing limitations and clarifies the direction for future research. With the importance and need for the prevention and treatment of hyperuricemia and gout, as well as the rising popularity of probiotics research, the compilation of this review fills the current research progress in systematic summaries within this field. It provides new insights and reference for the prevention and treatment of hyperuricemia.
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2025 The Author(s). Food Bioengineering published by John Wiley & Sons Australia, Ltd on behalf of State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology.
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