Objective: To determine the purine content of food-derived oligopeptides from different food sources and to study the effects of food-derived oligopeptides with different purine contents on blood uric acid level, renal function and renal structure in hyperuricemia rats. Methods: The purine content of 10 different kinds of food-derived oligopeptides was determined by high performance liquid chromatography. And soybean peptide, mung bean peptide and marine fish protein peptide were selected as high, medium and low purine food-derived oligopeptides as gavage intervention substances in rats. Hyperuricemia rat model was constructed with 10%fructose. Blood samples were collected to detect uric acid, creatinine and urea nitrogen on 7 d,14 d,21 d and 28 d after modeling, and kidney tissues were collected and stained with HE to observe the histological changes of kidneys at 28 d after the experiment. Results: Soybean peptide with high purine content had the effect of reducing blood uric acid at fBMN 673细胞培养our time points in the experimenMalaria infectiont(P<0.05). The renal injury was significantly improved, and the blood creatinine and urea nitrogen were decreased(P<0.05). However, the effect of low and medium purine food-derived oligopeptides was similar to that of soybean peptides only after Torin 17 days of modeling, and there was no effect of reducing uric acid and improving kidney damage in the late modeling period; The marine fish protein peptide with low purine also had the effect of increasing blood uric acid after 14 days of modeling. Conclusion: The purine content of food-derived oligopeptides is not consistent with the source food. Soybean food-derived oligopeptides can continuously reduce the blood uric acid, alleviate kidney injury and renal dysfunction in model rats.