In the latest volume of the journal Frontiers in Nutrition, scientists from the Department of Microecology at Dalian Medical University and the Tsingtao Brewery in China discuss the potential health benefits of a beer-gut microbiome alliance. They highlight how the components of beer, such as bioactive end products and microorganisms, may have similar or even greater effects than probiotics due to their conversion and presence. This perspective aligns with other scientific publications from Belgium, China, Portugal, Romania, and Spain, emphasizing the positive impact of the beer-gut microbiome alliance on health outcomes.
Beer has a rich history and has been consumed widely for centuries, ranking second only to water and tea as one of the most popular beverages throughout history. While beer was known for its social and psychopharmacological properties in the past, recent research focuses on its functional benefits. Studies have examined how the microorganisms, polyphenols, dietary fiber, and melanoidins in beer interact with the gut microbiota to promote various health outcomes. The review suggests that these compounds play a vital role in regulating human physiological functions and interact with the gut microbiome. Polyphenols found in malt and hops, in particular, have been identified as important active compounds in beer that influence the gut microbiota.
Previous research has explored the potential health benefits of beer bioactives, such as their ability to prevent arteriosclerosis and heart disease, improve blood circulation and immune function, support antioxidant and anti-aging effects, promote estrogen production, offer cardioprotective benefits, and reduce radiation damage.
The Chinese researchers placed particular emphasis on the immune function-enhancing properties of beer. They noted that low or moderate beer consumption, with or without alcohol, has been associated with supporting healthy immune function in animal and human trials. The fermentation and breakdown of beer’s phenols and nutrients by the gut’s microbial community produce metabolites that interact with the inner mucosa, leading to changes in beneficial flora abundance. This interaction results in a range of anti-inflammatory, antioxidant, and immunomodulatory effects. Although these immunomodulatory effects are promising, the review calls for further investigation to determine if beer can be used as a future micro-ecological regulator.
In summary, the potential health benefits of the beer-gut microbiome alliance are gaining recognition from scientists worldwide. The unique combination of beer’s components, including microorganisms, polyphenols, dietary fiber, and melanoidins, offer a promising avenue for promoting health outcomes. Research suggests that the interaction between beer’s compounds fosters a healthy gut microbiome, leading to immunomodulatory effects. However, additional studies are needed to fully comprehend the potential of beer as a micro-ecological regulator.
Source: Frontiers in Nutrition
“Beer-gut microbiome alliance: a discussion of beer-mediated immunomodulation via the gut microbiome”
doi: doi.org/10.3389/fnut.2023.1186927
Authors: Silu Zhang et al.
