Association of Moderate Beer Consumption with the Gut Microbiota and SCFA of Healthy Adults

• Published in: Molecules (Basel, Switzerland) Vol. 25; no. 20; p. 4772
• Main Authors: González-Zancada, Natalia, Redondo-Useros, Noemí, Díaz, Ligia E., Gómez-Martínez, Sonia, Marcos, Ascensión, Nova, Esther
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 17.10.2020; MDPI
• Subjects: Adult; Alcohol; Alcoholic beverages; Alcoholic Beverages - adverse effects; Alcoholic Beverages - microbiology; Bacteria; Barley; Beer; Beer - microbiology; Beverages; Breweries; butyric acid; Butyric Acid - chemistry; Butyric Acid - metabolism; Dietary fiber; drinking pattern; Fatty Acids, Volatile - genetics; Fatty Acids, Volatile - metabolism; Female; Fermentation; fiber; Flavonoids; Gastrointestinal Microbiome - genetics; Gut microbiota; Humans; Male; Microbiota; Microorganisms; Polyphenols; Polyphenols - chemistry; RNA, Ribosomal, 16S - genetics; Womens health; alcohol; polyphenols; butyric acid; fiber; drinking pattern

Fermented alcoholic drinks’ contribution to the gut microbiota composition is mostly unknown. However, intestinal microorganisms can use compounds present in beer. This work explored the associations between moderate consumption of beer, microbiota composition, and short chain fatty acid (SCFA) prof...