Prof. Ting Wu
Associate Professor, College of Food Science & Technology, Huazhong Agricultural University, ChinaSpeech Title: Integrated Strategies for Evaluating Natural Products in Hyperuricemia and Gout Management: From Uricosuric Effects to Anti-Inflammatory Effects
Abstract: Natural products show great potential in the management of hyperuricemia and gout. This study proposes a comprehensive strategy to deeply explore the application value of natural products in this area. An in vitro evaluation model based on 6 - carboxyfluorescein (6 - CFL) was established to accurately analyze the mechanism of promoting uric acid excretion of the caffeoylquinic acids extract from Artemisia selengensis Turcz. leaves (ASTLE). The results show that ASTLE can effectively inhibit uric acid reabsorption. Its main active components, caffeoylquinic acids (CQAs), especially di - CQAs, function through hydrogen - bonding interactions with uric acid transporters URAT1 and GLUT9 and regulating the mRNA and protein expression levels of URAT1, GLUT9, and ABCG2. Meanwhile, for edible chrysanthemums, UPLC - Q/TOF - MS technology was used to analyze the components exposed in vivo, and combined with cell experiments, key anti - gout inflammatory active components such as luteolin, apigenin, and their metabolites were identified. These components can significantly reduce the levels of inflammatory factors IL - 1β, IL - 6, IL - 18, and TNF - α, inhibiting the inflammatory response. This comprehensive strategy provides a in - depth theoretical basis for the application of natural products in the management of hyperuricemia and gout, and is expected to promote the research and development of related natural drugs and functional foods.