Association of moderate beer consumption with the gut microbiota  

作　　者：Zhaoxi Liu Jinming Shi Lushan Wang Jianjun Dong Junhong Yu Min Chen 

机构地区：[1]State Key Laboratory of Microbial Technology,Institute of Microbial Technology,Shandong University,Qingdao 266237,China [2]Tsingtao Brewery Co.,Ltd.,State Key Laboratory of Biological Fermentation Engineering of Beer,Qingdao 266061,China

出　　处：《Food Science and Human Wellness》2024年第6期3126-3138,共13页食品科学与人类健康（英文）

基　　金：supported by the Agricultural Scientific and Technological Innovation Project of Shandong Academy of Agricultural Sciences(CXGC2024A04).

摘　　要：Beer is a fermented beverage prepared from water,malted barley,hops,and yeast that has been around for centuries.Alcoholic beverages alter the composition of the gut microbiota,which in turn causes oxidative stress brought on by alcohol,increases intestinal permeability to luminal bacterial products.However,beer has been shown to contain several intriguing non-alcoholic chemicals.Recent research demonstrates that moderate beer drinking could have positive impacts on human health.Beer’s non-alcoholic ingredients have a significant impact on gut microbiota,and this type of diet is known to modulate gut microbiota,which has a variety of effects on the body,including effects on intestinal permeability,mucosal immune function,intestinal motility,antioxidant activity,and anti-inflammatory activity.Although the negative consequences of excessive alcohol intake are widely known,it is still debatable whether or not some non-alcoholic components,such as polyphenols and carbohydrates,have any positive benefits.In this review,we explain the primary benefits of moderate beer consumption on the gut microbiota,which are mostly attributable to non-alcoholic components such polyphenols.Despite any potential advantages of moderating consumption of alcoholic beverages,the lowest alcohol intake is the most secure.

关 键 词：ALCOHOL Beer components Gut microbiota POLYPHENOLS Non-alcoholic beer 

分 类 号：TS262.5[轻工技术与工程—发酵工程]