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

dc.contributor.authorMartínez-Montoro, José Ignacio
dc.contributor.authorQuesada-Molina, Mar
dc.contributor.authorGutiérrez-Repiso, Carolina
dc.contributor.authorRuiz-Limón, Patricia
dc.contributor.authorSubiri-Verdugo, Alba
dc.contributor.authorTinahones, Francisco J
dc.contributor.authorMoreno-Indias, Isabel
dc.date.accessioned2023-05-03T13:46:47Z
dc.date.available2023-05-03T13:46:47Z
dc.date.issued2022-03-31
dc.description.abstractThe 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.
dc.identifier.doi10.3390/antiox11040696
dc.identifier.issn2076-3921
dc.identifier.pmcPMC9027304
dc.identifier.pmid35453381
dc.identifier.pubmedURLhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9027304/pdf
dc.identifier.unpaywallURLhttps://www.mdpi.com/2076-3921/11/4/696/pdf?version=1650416291
dc.identifier.urihttp://hdl.handle.net/10668/20779
dc.issue.number4
dc.journal.titleAntioxidants (Basel, Switzerland)
dc.journal.titleabbreviationAntioxidants (Basel)
dc.language.isoen
dc.organizationHospital Universitario Virgen de la Victoria
dc.organizationHospital Universitario Virgen de la Victoria
dc.organizationInstituto de Investigación Biomédica de Málaga-IBIMA
dc.pubmedtypeJournal Article
dc.rightsAttribution 4.0 International
dc.rights.accessRightsopen access
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectantioxidants
dc.subjectbeer
dc.subjectgut microbiota
dc.subjectpolyphenols
dc.titleEffect of Moderate Consumption of Different Phenolic-Content Beers on the Human Gut Microbiota Composition: A Randomized Crossover Trial.
dc.typeresearch article
dc.type.hasVersionVoR
dc.volume.number11
dspace.entity.typePublication

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