Purine-Degrading Lactic Acid Bacteria Isolated from Fermented Foods and Fig Fruit Evaluation of Probiotic and Anti-Hyperuricemic Properties.Raw data .

This study aimed to identify and characterize purine-degrading lactic acid bacteria (LAB) with probiotic potential for managing hyperuricemia, a metabolic disorder linked to gout. Thirty-one LAB strains were isolated from fermented foods and <i>Ficus carica</i>, and 16 strains showing uric acid absorption were further analyzed. Among them, seven top-performing strains underwent enzymatic profiling, including xanthine oxidase inhibition and urate oxidase activity, along with 16S rRNA sequencing. Five strains (F7, F8, S1, S3, B3) demonstrated &gt;90% degradation of inosine and guanosine, with <i>Lactiplantibacillus plantarum</i> F7 emerging as the most potent, exhibiting dual enzyme activity, high nucleoside degradation efficiency, and rapid degradation rates. Probiotic evaluation revealed strong acid and bile tolerance, antioxidant capacity, negligible purine production, antibiotic susceptibility, and non-hemolytic behavior. Conducted entirely in vitro, the results highlight <i>Lpb. plantarum</i> F7 as a promising candidate for dietary interventions against hyperuricemia, warranting further in vivo validation.<br>