Result of research on PA-3 lactic acid bacteria

Yogurt containing PA-3 lactic acid bacteria suppresses the rise of serum urate concentration after meals.

In this study, a subject pool of 14 healthy males was divided into two groups, and one group was fed yogurt containing PA-3 lactic acid bacteria, while the other group was fed yogurt that did not contain PA-3 lactic acid bacteria. The subjects were given purines simultaneously with their ingestion of yogurt to measure their serum urate concentration at 30, 60, 90, and 150 minutes later.

It was observed that in the group that ingested the yogurt containing PA-3 lactic acid bacteria, the increase in serum urate concentration after ingestion was suppressed more than in the other group that did not ingest the bacteria.

This proves that PA-3 lactic acid bacteria serve to suppress the rise of serum urate concentration after meals.

Changes in serum urate concentration after food ingestion

Source: Gout and Nucleic Acid Metabolism Vol.42 No.1 (2018). Subject pool: 14 healthy males. Study method: After the male subjects were divided into two groups, one group (experimental) was fed yogurt containing PA-3 lactic acid bacteria along with purines (498 mg) while the other group (control) was fed yogurt not containing PA-3 lactic acid bacteria (placebo) along with purines (498 mg). Then their serum urate concentration was measured 30, 60, 90, and 150 minutes after ingestion. This was conducted as a crossover study. The change in the subjects’ serum urate concentration was measured for the entire duration of measurement, and was compared between the two groups. *p<0.05 was defined as the level of significance in comparing the experimental group to the control group.

Ingestion of yogurt containing PA-3 lactic acid bacteria for eight weeks suppresses the rise of serum urate concentration.

Tokyo Women’s Medical University conducted a clinical trial on patients with hyperuricemia and gout (undergoing treatment with medications). After temporarily being taken off their medications, a pool of 17 subjects was divided into two groups: one that consumed yogurt containing PA-3 lactic acid bacteria and one that consumed yogurt without the bacteria. After eight weeks of consumption (two bottles [100g/bottle] per day), changes in serum uric acid levels were compared.

Comparative observation revealed that the group that was fed the yogurt containing PA-3 lactic acid bacteria had more moderate increases in serum urate concentration compared to the group that was fed the yogurt not containing such bacteria.

Change in serum urate concentration after eight weeks of yogurt ingestion

The subjects were patients with hyperuricemia and gout (undergoing treatment with medications). After stopping their medication, the subjects were divided into two groups: an experimental group that was fed yogurt containing PA-3 lactic acid bacteria, and a control group that was fed yogurt not containing such bacteria. After the ingestion of yogurt for eight weeks (two packages per day [100 g/package]), the change in the subjects’ serum urate concentration was measured and compared. After eliminating the subjects whose serum urate concentration significantly deviated from the mean value at the start of the study, the subject pool of 17 was analyzed (with p<0.05 being the level of significance).
Edited version of Yamanaka H et al., Modern Rheumatology, 29:146, 2019.