Beer and Microbiota: Pathways for a Positive and Healthy Interaction
Highlights
- Beer has a diverse composition, with many ingredients that may interact positively with the gut microbiota such as polyphenols, fibers, and melanoidins; they can stimulate gut microorganisms mainly through their prebiotic actions, leading to anti-inflammatory and antioxidant effects.
- While beer has potential health benefits, chronic alcohol consumption is harmful to the gut microbiota. Hence, alcohol-free or low-alcohol beers are suggested as healthier alternatives.
- There are strong arguments for developing functional beers, mainly through fortification with additional fibers, antioxidants, and probiotics to enhance the health benefits while minimizing alcohol content.
Abstract
:1. Introduction
2. Methodology
3. Beer and its Principal Interactions with the Microbiota
3.1. The Microorganisms from Beer and Their Probiotic Potential
3.2. Polyphenols and Microbiota
3.3. Dietary Fibers in Beer and Gut Microbiota
3.4. Melanoidins in Beer and Gut Microbiota
4. Alcohol in Beer and Gut Microbiota
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Localization of Microbiota | Gut |
---|---|
Bacterial type | Actinobacteria |
Bacteroidetes | |
Firmicutes | |
Lactobacillae | |
Streptococci | |
Enterobacteria | |
Fungi type | Candida |
Saccharomyces | |
Malassezia | |
Cladosporium |
Summary of Cited References | Reference, Name [Cited Number] |
---|---|
Composition of beer is complex, with many components having positive or negative action on human’s health. | Rosso et al. [1], Ambra et al. [4], Zugravu et al. [5], Sohrabvandi et al. [6], Díaz-Rubio et al. [7], Marcos et al. [11], Tucker et al. [12], Peng et al. [14], Fossi et al. [27], Fay et al. [28] |
Beer’s interaction with microbiota is already proven in multiple studies and consists mostly by the re-equilibrating the composition of gut microbiota, with the stimulation of growth of saccharolytic microbes that generate SCFA. | Cecarini et al. [9], De Roos et al. [10], Redond et al. [13], Hou et al. [15], Thomas et al. [16], Costello et al. [17], Hillman et al. [18], Auchtung [19], Moissl-Eichinger et al. [21], La et al. [29], Zhang et al. [30] |
Bacteria and other microorganisms can be present in beer, especially in non-pasteurized types. They can interact with gut microbiota, by means of a probiotic mechanism. | Ley et al. [22], Rinninella et al. [23], Flint et al. [24], Yatsunenko et al. [25], Das et al. [31], Bongaerts et al. [32], Broekaert et al. [33], Speers et al. [34], De Angelis et al. [35], La et al. [29] |
Beer contains different antioxidants, especially polyphenols. Antioxidants from beer are influencing microbiota in a positive manner. Interaction with microbiota is bi-directional. | Takagak et al. [36], Ou et al. [37], Cardona et al. [38], Ghiselli et al. [39], Possemiers et al. [40], Marín et al. [41], Bartmańska et al. [42], Ozdal et al. [43], Hui et al. [44], Tomás-Barberán et al. [45], Hernández-Quiroz et al. [46] González-Zancada et al. [47], Khalil et al. [48], Pérez-Burillo et al. [49], Quesada-Molina et al. [50], Nguyen et al. [51], Millet et al. [52], Ekielski et al. [53] |
Beer contains a multitude of non-digestible carbohydrates [fiber], thus interacting with gut microbiota by means of a prebiotic type of action. | Kanyer et al. [54], Li et al. [55], Li et al. [56], Kanauchi et al. [57], Goni et al. [58], Reid et al. [59], Diaz-Rubio et al. [60], Gibson et al. [61], Macfarlane et al. [62], Delcour et al. [63], Hughes et al. [64], Makelainen et al. [65], Jayachandran et al. [66], Cosola et al. [67], Shen et al. [68], De Angelis et al. [35], Lynch et al. [69], La et al. [29], Walton et al. [70], Zhang et al. [30], Louis et al. [71], Chen et al. [72], Zannini et al. [73], Li et al. [74], Salmen et al. [75] |
Melanoidines are normal ingredients of beer, being present in different quantities. They can interact with microbiota by means of a prebiotic type of action. | Pérez-Jiménez et al. [76], Ekielski et al. [53], Fay et al. [28], Pastoriza et al. [77], Rivero et al. [78], Tagliazucchi et al. [79] Zhao et al. [80], Alves et al. [81], Pérez-Burillo et al. [49], Aljahdali et al. [82], Rufián-Henares et al. [83] |
Beer spoilage can hinder beer fortification with different useful components. | Rodríguez-Saavedra et al. [84], Kordialik-Bogacka et al. [85] |
Beer’s content of alcohol can hinder its use as functional food but can also influence positively the absorption of some components. | Wang et al. [3], Redond et al. [13], Engen et al. [86], Wang et al. [87], Calleja-Conde et al. [88] |
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Zugravu, C.-A.; Medar, C.; Manolescu, L.S.C.; Constantin, C. Beer and Microbiota: Pathways for a Positive and Healthy Interaction. Nutrients 2023, 15, 844. https://doi.org/10.3390/nu15040844
Zugravu C-A, Medar C, Manolescu LSC, Constantin C. Beer and Microbiota: Pathways for a Positive and Healthy Interaction. Nutrients. 2023; 15(4):844. https://doi.org/10.3390/nu15040844
Chicago/Turabian StyleZugravu, Corina-Aurelia, Cosmin Medar, Loredana Sabina Cornelia Manolescu, and Ciprian Constantin. 2023. "Beer and Microbiota: Pathways for a Positive and Healthy Interaction" Nutrients 15, no. 4: 844. https://doi.org/10.3390/nu15040844
APA StyleZugravu, C. -A., Medar, C., Manolescu, L. S. C., & Constantin, C. (2023). Beer and Microbiota: Pathways for a Positive and Healthy Interaction. Nutrients, 15(4), 844. https://doi.org/10.3390/nu15040844