Regulatory effect of moderate Jiang-flavour baijiu (Chinese liquor) dosage on organ function and gut microbiota in mice

• Published in: Journal of bioscience and bioengineering Vol. 135; no. 4; pp. 298 - 305
• Main Authors: Wang, Haijie, Narsing Rao, Manik Prabhu, Cheng, Min, Xian, Mingsu, Zhou, Yinshuang, Zhou, Lulu, Cao, Heqing, Li, Wen-Jun, Sibirny, Andriy, Wang, Feng, Liu, Yanxia, Li, Xiaobin, Kang, Ying-Qian
• Format: Journal Article
• Language: English
• Published: Japan Elsevier B.V 01.04.2023
• Subjects: Alcoholic Beverages - analysis; Animals; Bacteria; Chinese baijiu; Ethanol; Fermentation; Gastrointestinal Microbiome; Gut microbiota; Jiang-flavour baijiu; Mice; Organ function; Gut microbiota; Organ function; Jiang-flavour baijiu; Ethanol; Chinese baijiu
• ISSN: 1389-1723; 1347-4421
• DOI: 10.1016/j.jbiosc.2023.01.001

Chinese baijiu, an ancient fermented alcoholic beverage, contains ethanol and a variety of compounds. One of the most popular types of Chinese baijiu is Jiang-flavor baijiu. To investigate the effects of Jiang-flavor baijiu on organ function and gut microbiota, we developed a moderate drinking mouse model and studied its effects on the liver, kidney biomarkers, memory function, and gut microbiota. The results showed that ethanol caused more hepatic steatosis, liver and kidney damage, and memory impairment than Jiang-flavour baijiu consumption. Furthermore, Jiang-flavor baijiu altered the gut microbiota by increasing the abundance of beneficial taxa such as Lactobacillus and Akkermansia, whereas ethanol increased the abundance of harmful bacteria such as Prevotella and Mucispirillum. Our findings provide preliminary evidence that moderate dose Jiang-flavor baijiu regulates gut microbiota and organ function and provide a theoretical foundation for future research on the positive health effects of particular varieties of Chinese baijiu. [Display omitted]