Beneficios de los polifenoles contenidos en la cerveza sobre la microbiota intestinal

Moreno-Indias, Isabel

doi:10.20960/nh.1570

Cited by 4 publications

(2 citation statements)

References 17 publications

(17 reference statements)

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“…The only interventional study investigating the effects of beer on the gut microbiota of healthy adults found that non-alcoholic beer changed the gut microbiota composition to a greater extent than alcoholic beer. In particular, the α-diversity and the levels of Bacteroidetes, Actinobacteria, and several bacterial genera were higher after the intake of non-alcoholic beer [ 82 ], suggesting that the absence of ethanol and the different phenolic profiles present in non-alcoholic beer might be responsible for such changes [ 144 ].…”

Section: Dietmentioning

confidence: 99%

Microbiota and Lifestyle: A Special Focus on Diet

et al. 2020

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It is widely known that a good balance and healthy function for bacteria groups in the colon are necessary to maintain homeostasis and preserve health. However, the lack of consensus on what defines a healthy gut microbiota and the multitude of factors that influence human gut microbiota composition complicate the development of appropriate dietary recommendations for our gut microbiota. Furthermore, the varied response to the intake of probiotics and prebiotics observed in healthy adults suggests the existence of potential inter- and intra-individual factors, which might account for gut microbiota changes to a greater extent than diet. The changing dietary habits worldwide involving consumption of processed foods containing artificial ingredients, such as sweeteners; the coincident rise in emotional disorders; and the worsening of other lifestyle habits, such as smoking habits, drug consumption, and sleep, can together contribute to gut dysbiosis and health impairment, as well as the development of chronic diseases. This review summarizes the current literature on the effects of specific dietary ingredients (probiotics, prebiotics, alcohol, refined sugars and sweeteners, fats) in the gut microbiota of healthy adults and the potential inter- and intra-individual factors involved, as well as the influence of other potential lifestyle factors that are dramatically increasing nowadays.

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Section: Dietmentioning

confidence: 99%

Microbiota and Lifestyle: A Special Focus on Diet

et al. 2020

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“…It is about oligo and polymeric polyphenols that usually do not undergo transformations until the distal intestine [ 37 ]. Polyphenols are “activated” by certain populations of the microbiota, especially when it comes to phytoestrogens [ 39 , 40 , 95 ]. Polyphenols are transformed by bacteria into absorbable products that reach through the portal blood, to the liver or into prenylated products that have important sanogenic actions, such as the antiproliferative action on some cell lines, as prenyl naringenin and xanthohumol have [ 41 ].…”

Section: Beer and Its Principal Interactions With The Microbiotamentioning

confidence: 99%

Beer and Microbiota: Pathways for a Positive and Healthy Interaction

et al. 2023

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Beer is one of the most consumed drinks worldwide. It contains numerous categories of antioxidants, phenolic products, traces of group B vitamins, minerals (selenium, silicon, potassium), soluble fibers and microorganisms. Low or moderate beer consumption, with or without alcohol, showed positive effects on health by stimulating the development of a healthy microbiota. In the present review we focused on four components responsible with interaction with gut microbiota: microorganisms, polyphenols, fiber and melanoidins, their presence in usual beers and on perspectives of development of fortified beers with enhanced effects on gut microbiota. Though microorganisms rarely escape pasteurization of beer, there are new unpasteurized types that might bring strains with probiotic effects. The polyphenols from beer are active on the gut microbiota stimulating its development, with consequent local anti-inflammatory and antioxidant effects. Their degradation products have prebiotic action and may combat intestinal dysbiosis. Beer contains dietary fiber such as non-starchy, non-digestible carbohydrates (β-glucans, arabinoxylans, mannose, fructose polymers, etc.) that relate with gut microbiota through fermentation, serving as a nutrient substrate. Another type of substances that are often considered close to fiber because they have an extremely low digestibility, melanoidins (melanosaccharides), give beer antioxidant and antibacterial properties. Though there are not many research studies in this area, the conclusion of this review is that beer seems a good candidate for a future functional food and that there are many pathways by which its ingredients can influence in a positive manner the human gut microbiota. Of course, there are many technological hinderances to overcome. However, designing functional beers fortified with fiber, antioxidants and probiotics, with a very low or no alcoholic content, will counteract the negative perception of beer consumption, will nullify the negative effects of alcohol, while simultaneously exerting a positive action on the gut microbiota.

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