Beer and Microbiota: Pathways for a Positive and Healthy Interaction

Abstract

Beer is one of the most consumed drinks worldwide. It contains numerous categories of antioxidants, phenolic products, traces of group B vitamins, minerals (selenium, silicon, potassium), soluble fibers and microorganisms. Low or moderate beer consumption, with or without alcohol, showed positive effects on health by stimulating the development of a healthy microbiota. In the present review we focused on four components responsible with interaction with gut microbiota: microorganisms, polyphenols, fiber and melanoidins, their presence in usual beers and on perspectives of development of fortified beers with enhanced effects on gut microbiota. Though microorganisms rarely escape pasteurization of beer, there are new unpasteurized types that might bring strains with probiotic effects. The polyphenols from beer are active on the gut microbiota stimulating its development, with consequent local anti-inflammatory and antioxidant effects. Their degradation products have prebiotic action and may combat intestinal dysbiosis. Beer contains dietary fiber such as non-starchy, non-digestible carbohydrates (β-glucans, arabinoxylans, mannose, fructose polymers, etc.) that relate with gut microbiota through fermentation, serving as a nutrient substrate. Another type of substances that are often considered close to fiber because they have an extremely low digestibility, melanoidins (melanosaccharides), give beer antioxidant and antibacterial properties. Though there are not many research studies in this area, the conclusion of this review is that beer seems a good candidate for a future functional food and that there are many pathways by which its ingredients can influence in a positive manner the human gut microbiota. Of course, there are many technological hinderances to overcome. However, designing functional beers fortified with fiber, antioxidants and probiotics, with a very low or no alcoholic content, will counteract the negative perception of beer consumption, will nullify the negative effects of alcohol, while simultaneously exerting a positive action on the gut microbiota.

Beer-gut microbiome alliance: a discussion of beer-mediated immunomodulation via the gut microbiome

“…In particular, it has been shown to be effective in reducing the incidence of coronary heart disease, Alzheimer’s disease, metabolic syndrome, cancer, and Type-2 diabetes. Disease-related indicators have also been noted including reductions in fibrinogen (anticoagulation) and C-reactive protein (anti-inflammatory); and increases in HDL (anti-atherosclerotic) and adiponectin (improves glucose homeostasis) levels ( 5 ).…”

“…It has been reported that beer consumption has a regulatory effect on various physiological functions of the human body. Moderate consumption of beer helps in preventing arteriosclerosis ( 3 ) and heart disease ( 4 ), inhibits cancer ( 5 ), and improves blood circulation and immune function ( 6 ). Beer has also been shown to have antioxidant and anti-aging effects ( 7 ), promote estrogen production ( 8 ), reduce radiation damage ( 9 ), and help prevent cardiovascular events ( 10 ).…”

Nutritional therapy bridges the critical cut-off point for the closed-loop role of type 2 diabetes and bone homeostasis: A narrative review

“…When referring to the interaction between alcohol and nutritional therapy, although moderate alcohol consumption increases the motivation for dietary fat and protein, the increased protein intake partially offsets the risks associated with excess dietary fat [ 179 ]. In particular, the positive effects of moderate alcohol consumption on gut microflora have been associated with the polyphenols, microbes, fiber and melanoidins that red wine and beer are rich in [ 180 , 181 ].…”

Association of Moderate Beer Consumption with the Gut Microbiota

“…However, there is still debate on how bioavailable the phenolic chemicals in beer are (2). The effects of these components on the gut microbiota were also significant (40).…”