'Shi Han Quan' natural soda water prevents development of gout.

PURPOSE: This study aimed to explore the regulatory mechanism of the natural soda Shi Han Quan (SHQ) in the development of gout.

METHODS: Human umbilical vein endothelial cells (HUVECs) were stimulated with monosodium urate (MSU) for 24 h to induce acute gouty inflammation in vitro. HUVECs were divided into four groups: ddH2 O group, ddH2 O + MSU group, 1/2 ddH2 O +1/2 SHQ + MSU group, and SHQ + MSU group. The effects of SHQ on cell viability, concentration and expression of intercellular adhesion molecule-1 (ICAM-1), and MSU-induced release of interleukin (IL)-1β and IL-6 were investigated. Additionally, cell viability and ICAM-1 concentration and expression were detected after HUVECs were incubated with the culture supernatant of THP-1 cells that had been treated with phorbol 12-myristate 13-acetate (PMA), MSU and SHQ for 24 h.

RESULTS: The viability of HUVECs was significantly decreased with increasing transfection concentrations of MSU, and MSU treatment resulted in a significant increase of the concentration and expression of ICAM-1. In addition, SHQ improved the MSU-induced decrease in cell viability and alleviated MSU-mediated increase in ICAM-1 levels. Moreover, SHQ decreased MSU-induced release of IL-1β and IL-6. After HUVECs were incubated with the culture supernatant of THP-1 cells that had been treated with PMA, MSU and SHQ for 24 h, SHQ also markedly alleviated the effects of MSU, such as by increasing cell viability and decreasing ICAM-1 levels.

CONCLUSIONS: Drinking natural soda water may have a significant role in preventing gouty inflammation.