Influence of moderate beer consumption on human gut microbiota and its impact on fasting glucose and β-cell function

Hernández-Quiroz, Fernando; Nirmalkar, Khemlal; Villalobos-Flores, Loan Edel; Murugesan, Selvasankar; Cruz‐Narváez, Yair; Rico-Arzate, Enrique; Hoyo‐Vadillo, Carlos; Chávez-Carbajal, Alejandra; Pizano-Zárate, María Luisa; García‐Mena, Jaime

doi:10.1016/j.alcohol.2019.05.006

Cited by 48 publications

(52 citation statements)

References 83 publications

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“…Unfortunately, these observations are not in agreement with this study’s results. No differences in SCFA were found either, after the 30-day beer supplementation [ 20 ], as opposed to the butyric acid increase with moderate beer consumption reported here. The different consumption habits in individuals in the intervention study [ 20 ] and in the present observational study, involving ad-libitum consumption and a more prolonged habit, might perhaps account for the discrepancies regarding microbiota composition and SCFA production.…”

Section: Discussioncontrasting

confidence: 61%

“…The same was observed in an intervention study in which 355 mL of non-alcoholic or alcoholic beer were consumed daily by the participants. This moderate alcoholic beer consumption did not affect α or β diversity in comparison with baseline values [ 20 ]. On the other hand, in the current study, other potential confounding factors were included in the analysis of diversity, such as sex, age, or the composite BMI-fat, and no significant effect was observed for any of these in this population.…”

Section: Discussionmentioning

confidence: 99%

“…In contrast, Blautia is mainly an acetate-producing bacteria [ 26 ]; however, the current study results did not show significant differences in acetate levels between groups, and no significant associations were observed between Blautia and acetic acid. In the only human intervention study with beer supplementation, and including microbiota and SCFA analysis, an increase in the Bacillus genus was found, and also in Proteobacteria such as Pseudomonas , Succinivibrio , and Aeromonadales [ 20 ]. Unfortunately, these observations are not in agreement with this study’s results.…”

Section: Discussionmentioning

confidence: 99%

“…Despite the above evidence that beer components could potentially have an influence on gut microbiota composition, there is a gap in research regarding beer consumption and microbiota modulation in humans. Only one intervention study has been published so far aimed at studying the effects of both, non-alcoholic and alcoholic beer on the microbiota of healthy adults, which were 89% between 21 and 35 years old [ 20 ]. The results showed that non-alcoholic beer increased the diversity of the microbiota after 30 days of intervention, while alcoholic beer did not, but both favored the proliferation of the Bacteroidetes phylum in relation to the Firmicutes phylum.…”

Section: Introductionmentioning

confidence: 99%

“…The results showed that non-alcoholic beer increased the diversity of the microbiota after 30 days of intervention, while alcoholic beer did not, but both favored the proliferation of the Bacteroidetes phylum in relation to the Firmicutes phylum. Significant changes were observed in the relative abundance of a number of taxa with both types of beer, which in the case of non-alcoholic beer the authors propose as enrichment with beneficial bacteria [ 20 ]. Thus, in order to reduce the shortage of information published in this field, the aim of this work was to study the associations between beer consumption and gut microbiota composition in healthy adults as well as the concentration of SCFA.…”

Section: Introductionmentioning

confidence: 99%

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Association of Moderate Beer Consumption with the Gut Microbiota and SCFA of Healthy Adults

et al. 2020

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Fermented alcoholic drinks’ contribution to the gut microbiota composition is mostly unknown. However, intestinal microorganisms can use compounds present in beer. This work explored the associations between moderate consumption of beer, microbiota composition, and short chain fatty acid (SCFA) profile. Seventy eight subjects were selected from a 261 healthy adult cohort on the basis of their alcohol consumption pattern. Two groups were compared: (1) abstainers or occasional consumption (ABS) (n = 44; <1.5 alcohol g/day), and (2) beer consumption ≥70% of total alcohol (BEER) (n = 34; 200 to 600 mL 5% vol. beer/day; <15 mL 13% vol. wine/day; <15 mL 40% vol. spirits/day). Gut microbiota composition (16S rRNA gene sequencing) and SCFA concentration were analyzed in fecal samples. No differences were found in α and β diversity between groups. The relative abundance of gut bacteria showed that Clostridiaceae was lower (p = 0.009), while Blautia and Pseudobutyrivibrio were higher (p = 0.044 and p = 0.037, respectively) in BEER versus ABS. In addition, Alkaliphilus, in men, showed lower abundance in BEER than in ABS (p = 0.025). Butyric acid was higher in BEER than in ABS (p = 0.032), and correlated with Pseudobutyrivibrio abundance. In conclusion, the changes observed in a few taxa, and the higher butyric acid concentration in consumers versus non-consumers of beer, suggest a potentially beneficial effect of moderate beer consumption on intestinal health.

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Section: Discussioncontrasting

confidence: 61%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Association of Moderate Beer Consumption with the Gut Microbiota and SCFA of Healthy Adults

et al. 2020

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Chemical constituents and bioactivities of hops (Humulus lupulus L.) and their effects on beer‐related microorganisms

Sun

Wang

Yuan

et al. 2022

Food and Energy Security

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The female inflorescence of hops is traditionally used in the brewing industry to impart bitterness, aroma, flavour and longer shelf life to beer, where the bittering acids are the main compounds that enhance the quality of the beer. In recent years, a wide variety of bioactive compounds have been reported to be present in female flowers. Due to the growing consumer interests in natural ingredients, a great deal of research has been carried out in the last few years to find new sources of functional biomolecules. This paper reviews the recent applications of hops in the food, pharmaceutical and cosmetic industries and provides an overview of the bioactive potential of hops. In addition, the analytical techniques of hops compound are reviewed. The biological activities of hops compound such as antibacterial, antifungal, cardioprotective, antioxidant, anti‐inflammatory and anticancer are reviewed and the recent effects of hop bittering derivatives on beer‐related microbial activity are also presented. It is thus clear that hops have a high potential as bioactive components for use as preservatives in fresh foods to extend shelf life and as cosmetic formulations for skin care products as well as nutraceutical and health implications.

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Lactobacillus plantarum AR495 improves bone health of ovariectomized mice by improving gut microbiota

Zhang,

Xia,

et al. 2024

Food Frontiers

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Osteoporosis is a common skeletal disease, especially for the bone health of menopausal women. It is reported that the changes of intestinal environment could affect the occurrence and development of osteoporosis. This study aims to explore the effects of different gut microbiota by antibiotics and bone health in ovariectomized (OVX) C57BL/6 mice and to research the anti‐osteoporosis effect of Lactobacillus plantarum AR495. The results showed that the gut microbiota could alleviate the bone mass loss after treatment of metronidazole, but the bone loss was aggravated after neomycin disturbing the microbiota. Gut microbiota significantly affected bone resorption in OVX mice by regulating intestinal barrier permeability. Through intestinal microbiological analysis, it was found that the abundance of Bifidobacterium and Eubacterium xylanophilum was positively correlated with bone health. In addition, L. plantarum AR495 could restore gut microbiota to normal level in OVX mice, increase the abundance of E. xylanophilum, reduce the expression of osteoclast promoting factors IL‐1, IL‐6, IL‐17, and TNF‐α in tibia, subsequently inhibit receptor activator of NF‐κB ligand/receptor activator of NF‐κB/osteoprotegerin (RANKL/RANK/OPG) pathway. Overall, this finding showed that L. plantarum AR495 reduces bone resorption and effectively improving osteoporosis through gut microbiota.

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Influence of moderate beer consumption on human gut microbiota and its impact on fasting glucose and β-cell function

Cited by 48 publications

References 83 publications

Association of Moderate Beer Consumption with the Gut Microbiota and SCFA of Healthy Adults

Association of Moderate Beer Consumption with the Gut Microbiota and SCFA of Healthy Adults

Chemical constituents and bioactivities of hops (Humulus lupulus L.) and their effects on beer‐related microorganisms

Lactobacillus plantarum AR495 improves bone health of ovariectomized mice by improving gut microbiota

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