Distinct structural features of neutral and acidic flaxseed gum polysaccharides confer complementary anti-hyperuricemic effects via multi-dimensional regulation of urate metabolism.

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Title: Distinct structural features of neutral and acidic flaxseed gum polysaccharides confer complementary anti-hyperuricemic effects via multi-dimensional regulation of urate metabolism.
Authors: Zhang Y; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China., Zhang J; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China., Wei J; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China., Wang Y; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China., Liu Y; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China., Zhao Y; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China., Zhu Q; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China., Kang J; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China., Liu Z; Shenzhen Key Laboratory of Food Nutrition and Health, College of Chemistry and Environmental Engineering, Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, 518060, China., Liu H; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China. Electronic address: lh_tust@tust.edu.cn., Guo Q; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, 300457, China. Electronic address: guoqingbin008322@tust.edu.cn., Cui SW; Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario, NIG 5C9, Canada.
Source: International journal of biological macromolecules [Int J Biol Macromol] 2026 May; Vol. 360, pp. 151841. Date of Electronic Publication: 2026 Apr 03.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Country of Publication: Netherlands NLM ID: 7909578 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-0003 (Electronic) Linking ISSN: 01418130 NLM ISO Abbreviation: Int J Biol Macromol Subsets: MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:1879-0003
DOI:10.1016/j.ijbiomac.2026.151841