Beer is a prominent fermented food product and is regarded as the one of most widely consumed beverage globally.There is a dearth of studies examining the impact of different types of beer with intricate components as...Beer is a prominent fermented food product and is regarded as the one of most widely consumed beverage globally.There is a dearth of studies examining the impact of different types of beer with intricate components as a comprehensive intervention on human health and immune status.This study used a 14-day continuous drinking intervention consisting of 5 beers,namely white beer,India pale ale(IPA),Pilsner,non-alcoholic beer,and premium lager beer.Surprisingly,our findings indicate that consuming white beer has little impact on the gut microbiota and physiological condition of mice,whereas consuming other types of beer leads to an increase in Lactobacillus and a decrease in Lachnospiraceae.In addition,we devised an extended feeding experiment to investigate the comparative safety and health benefits of consuming white beer.The research showed that when mice drank excessive quantities of white beer over 42 days,the intestines of the mice had more Prevotellaceae and the Firmicutes to Bacteroidetes ratio(F/B ratio)had a decline from 1.29 to 0.38.The levels of acetic acid,propionic acid,and isobutyric acid increased from 1.0,0.27,and 0.015 mg/g to 1.28,0.38,and 0.037 mg/g,respectively(P<0.05).There were no significant changes observed in the levels of most measured cytokines in the colon tissue of mice that consumed beer,however,there was an increase in the concentration of the inflammatory factor tumor nesrosis factor-α(TNF-α)from 135.86 pg/mL in the control group to 189.78 pg/mL in the white beer group(P<0.01).These results give us real-world proof that we can use to study how different beers affect the host’s health and satisfaction in future research.展开更多
To elucidate the variations in volatile organic compounds(VOCs)among widely cultivated japonica rice varieties in China and offer novel perspectives on flavor formation during rice-based beer brewing,nine prevalent Ch...To elucidate the variations in volatile organic compounds(VOCs)among widely cultivated japonica rice varieties in China and offer novel perspectives on flavor formation during rice-based beer brewing,nine prevalent Chinese japonica rice variaties were selected as experimental materials.Comprehensive analyses were conducted to investigate three key aspects:differences in VOCs among the selected japonica rice varieties,the retention of rice VOCs after beer brewing,and the influence of rice additives on beer sensory characteristics.Results showed that the total contents of VOCs in Wuyoudao 4(WYD4)and Nangeng 9108(NG9108)were significantly higher than those in the other varieties(P<0.05).The popcorn-flavor compound 2-acetyl-1-pyrroline(2-AP)was detected in Suigeng 27(SG27,26.80 ng/g),WYD4(25.25 ng/g),NG9108(21.18 ng/g),and Suigeng 18(SG18,11.62 ng/g),with the levels in the first three varieties significantly higher than those in SG18.Circular heatmap analysis classified the nine japonica varieties into three major categories:fragrant japonica from North China(WYD4),fragrant japonica from South China(NG9108),and others.Ten characteristic VOCs across the japonica varieties were identified by headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS).Using beer brewed with whole wheat as the control,we analyzed the VOCs and sensory characteristics of beer brewed with fragrant japonica rice as an additive.We found that rice VOCs were not detected in beer brewed with fragrant japonica rice as an additive.Adding rice promoted the formation of banana-like flavors and reduced the beer’s richness and mellowness.展开更多
基金financially supported by the National Key R&D Program of China(2022YFA1304103)Agricultural Scientific and Technological Innovation Project of Shandong Academy of Agricultural Sciences(CXGC2024A04)SKLMT Frontiers&Challenges Project.
文摘Beer is a prominent fermented food product and is regarded as the one of most widely consumed beverage globally.There is a dearth of studies examining the impact of different types of beer with intricate components as a comprehensive intervention on human health and immune status.This study used a 14-day continuous drinking intervention consisting of 5 beers,namely white beer,India pale ale(IPA),Pilsner,non-alcoholic beer,and premium lager beer.Surprisingly,our findings indicate that consuming white beer has little impact on the gut microbiota and physiological condition of mice,whereas consuming other types of beer leads to an increase in Lactobacillus and a decrease in Lachnospiraceae.In addition,we devised an extended feeding experiment to investigate the comparative safety and health benefits of consuming white beer.The research showed that when mice drank excessive quantities of white beer over 42 days,the intestines of the mice had more Prevotellaceae and the Firmicutes to Bacteroidetes ratio(F/B ratio)had a decline from 1.29 to 0.38.The levels of acetic acid,propionic acid,and isobutyric acid increased from 1.0,0.27,and 0.015 mg/g to 1.28,0.38,and 0.037 mg/g,respectively(P<0.05).There were no significant changes observed in the levels of most measured cytokines in the colon tissue of mice that consumed beer,however,there was an increase in the concentration of the inflammatory factor tumor nesrosis factor-α(TNF-α)from 135.86 pg/mL in the control group to 189.78 pg/mL in the white beer group(P<0.01).These results give us real-world proof that we can use to study how different beers affect the host’s health and satisfaction in future research.
基金supported by the Natural Science Foundation of Zhejiang Province,China(Grant No.LTGN24C020004)the Enterprise Cooperation Project,China(Grant No.HRJYH-202330)+1 种基金the Zhejiang Province Pioneer and Bellwethers Research&Development Project of Science and Technology,China(Grant No.2023C02014)the Central Public-Interest Scientific Institution Basal Research Fund,China(Grant No.CPSIBRFCNRRI-202303).
文摘To elucidate the variations in volatile organic compounds(VOCs)among widely cultivated japonica rice varieties in China and offer novel perspectives on flavor formation during rice-based beer brewing,nine prevalent Chinese japonica rice variaties were selected as experimental materials.Comprehensive analyses were conducted to investigate three key aspects:differences in VOCs among the selected japonica rice varieties,the retention of rice VOCs after beer brewing,and the influence of rice additives on beer sensory characteristics.Results showed that the total contents of VOCs in Wuyoudao 4(WYD4)and Nangeng 9108(NG9108)were significantly higher than those in the other varieties(P<0.05).The popcorn-flavor compound 2-acetyl-1-pyrroline(2-AP)was detected in Suigeng 27(SG27,26.80 ng/g),WYD4(25.25 ng/g),NG9108(21.18 ng/g),and Suigeng 18(SG18,11.62 ng/g),with the levels in the first three varieties significantly higher than those in SG18.Circular heatmap analysis classified the nine japonica varieties into three major categories:fragrant japonica from North China(WYD4),fragrant japonica from South China(NG9108),and others.Ten characteristic VOCs across the japonica varieties were identified by headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS).Using beer brewed with whole wheat as the control,we analyzed the VOCs and sensory characteristics of beer brewed with fragrant japonica rice as an additive.We found that rice VOCs were not detected in beer brewed with fragrant japonica rice as an additive.Adding rice promoted the formation of banana-like flavors and reduced the beer’s richness and mellowness.
