Effect of Moderate Consumption of Different Phenolic-Content Beers on the Human Gut Microbiota Composition: A Randomized Crossover Trial

被引:10
|
作者
Ignacio Martinez-Montoro, Jose [1 ,2 ]
Quesada-Molina, Mar [1 ]
Gutierrez-Repiso, Carolina [1 ,3 ]
Ruiz-Limon, Patricia [1 ,3 ]
Subiri-Verdugo, Alba [1 ]
Tinahones, Francisco J. [1 ,2 ,3 ]
Moreno-Indias, Isabel [1 ,3 ]
机构
[1] Virgen Victoria Univ Hosp, Inst Invest Biomed Malaga IBIMA, Dept Endocrinol & Nutr, Malaga 29010, Spain
[2] Univ Malaga, Fac Med, Malaga 29010, Spain
[3] Inst Salud Carlos III, Ctr Invest Biomed Red Fisiopatol Obesidad & Nutr, Madrid 28029, Spain
关键词
beer; polyphenols; antioxidants; gut microbiota; ALCOHOL-CONSUMPTION;
D O I
10.3390/antiox11040696
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
The moderate consumption of beer has been associated with positive effects on health, and these benefits are driven, in part, by the antioxidant properties of phenolic compounds found in this beverage. However, the potential impact of beer polyphenols on the human gut microbiome and their consequences are yet to be elucidated. In this study, our aim was to evaluate the effect of three different phenolic-content beers on the gut microbiome and the potential role of the induced shifts in the antioxidant capacity of beer polyphenols. In total, 20 subjects (10 healthy volunteers and 10 individuals with metabolic syndrome) were randomly assigned in a crossover design to consume each of the different beers (alcohol-free, lager or dark beer) during a 2-week intervention. Significant changes in the relative abundance of Streptococcaceae and Streptococcus were found after beer consumption. An increased abundance of Streptococcaceae and Streptococcus was observed after the consumption of dark beer, with no detected differences between baseline and alcohol-free/lager beer intervention. Moreover, some of the detected differences appeared to be related to the metabolic status. Finally, a decrease in porphyrin metabolism and heme biosynthesis was found after the intervention, especially after the consumption of dark beer. These results show that the antioxidant capacity of beer polyphenols may induce positive shifts in gut microbiota composition, and some of the observed changes may also boost the antioxidant capacity of these compounds.
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页数:15
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