茶源凝结魏茨曼氏菌TMCC70717的生理特性、安全性及降尿酸功能评价

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中图分类号：S571.1；S435.711 文献标志码：A 文章编号：1000-369X（2026）02-0359-10

Abstract：To evaluate the potential of Weizmannia coagulans TMCC70717 isolated from the traditional Pu'er tea piling fermentation，the physiological characteristics of the strain were evaluated through morphological and physiological and biochemical experiments.The genome sequencing was conducted and the functional genes were annotated using COG， KEGG and GO databases. Pathogenicity was analyzed and safety was evaluated through drug resistance，hemolysis and acuteoral toxicity tests in rats.The anti-hyperuricemia potential of the strain was evaluated through animal experiments.The mechanism of anti-hyperuricemia was revealed through in vitro xanthine oxidase activity inhibition experiments.The results indicate that TMCC70717 is gram-positive and rod-shaped， capable of fermenting substrates such as L -arabinose， D -ribose and D -xylose to produce acid. It exhibits no resistance to1l common antibiotics，including amikacin，ampicillinand chloramphenicol.It hasno hemolytic activity， and the genomic analysis confirmed its non-pathogenic nature with an LD50>20g⋅kg-1 body weight in rats， clasifying it as practically non-toxic.The anti-hyperuricemia evaluation demonstrates that oral administration at a dose of 1.0g⋅kg-1 for 28 days significantly reduced renal and hepatic damage compared to the control group， with a notable decrease in serum uric acid levels （P<0.05） .Thein vitro xanthine oxidase activity inhibition rate （OD600=2） ） was （60.15±0.35）% . The research has revealed the edible safety of the tea-originating Weizmannia coagulans TMCC70717and itsprotectiveeffect onratswith hyperuricemia.Itsuricacid-lowering effect is mediated by inhibiting the activity of xanthine oxidase， thereby reducing uric acid level. The final result is a decrease in serum uricacid levels.This studyprovided atheoretical foundation and scientific data for the exploration of microbial resources in traditional pile-fermented Pu'er tea and the development and utilizationoffunctional Pu'er tea products.

Keywords：Pu’er tea，Weizmanniacoagulans，physiologicalcharacteristics，safetyevaluation，anti-hyperuricemia

普洱茶是以地理标志保护范围内的云南大叶种晒青毛茶为原料，并在地理标志保护范围内采用特定的加工工艺制成，是具有独特品质特征的茶类。（剩余12387字）