Comprehensive phytochemical profiling of dealcoholized zhuyeqing liquor extract and its protective effect on hyperuricemia by regulating urate transporters and LPS/NLRP3 inflammasome pathway

Abstract

Introduction Hyperuricemia (HUA) is a major risk factor for gout and renal injury, underscoring the need for safe and effective natural dietary interventions. This study investigated the chemical composition and antihyperuricemic effects of dealcoholized Zhuyeqing liquor extract (ZLE) using both cellular and animal models. Methods The nutritional composition and phytochemical profile of ZLE were characterized by quantitative analysis and ultra-performance liquid chromatography–tandem mass spectrometry (UPLC–MS/MS). The antihyperuricemic activity of ZLE was evaluated in adenosine-induced HepG2 cells and in a hypoxanthine/potassium oxonate-induced mouse model of HUA by assessing uric acid (UA) metabolism, hepatorenal function, urate transporter expression, and renal inflammatory signaling. Results Quantitative analysis showed that ZLE is rich in polysaccharides, terpenes, and flavonoids. UPLC–MS/MS identified 389 phytochemical constituents, predominantly iridoid glycosides, organic acids, and flavonoids. In adenosine-induced HepG2 cells, ZLE significantly reduced UA production and xanthine oxidase (XOD) activity. In HUA mice, ZLE dose-dependently decreased serum UA levels, improved renal and hepatic function by reducing serum creatinine, blood urea nitrogen, alanine aminotransferase, and aspartate aminotransferase levels, and inhibited hepatic XOD activity. Furthermore, ZLE restored renal urate homeostasis through coordinated regulation of key urate transporters and alleviated HUA-induced renal inflammation and histopathological injury by suppressing the lipopolysaccharide-mediated NLRP3/Caspase-1 signaling pathway. Discussion These findings demonstrate that ZLE exerts antihyperuricemic and renoprotective effects through coordinated modulation of uric acid production, renal urate transport, and inflammatory signaling. The results support the potential application of ZLE as a functional food ingredient for dietary management of HUA and provide a scientific basis for translating traditional dietary resources into modern nutritional interventions.