Yang Yi, Zhou Zhilei, Liu Yufei, Xu Xibiao, Xu Yuezheng, Zhou Weibiao, Chen Shuguang, Mao Jian
National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China.
Foods. 2022 May 24;11(11):1537. doi: 10.3390/foods11111537.
Different alcoholic beverages and drinking patterns might exert divergent impacts on alcoholic liver disease (ALD) progression. Whether the abundant non-alcoholic components (NAC) in fermented wine could alleviate ethanol (EtOH)-induced adverse influences on the liver remains unknown. Hence, the chronic ALD mouse model was established to compare the effects of Huangjiu (a typical fermented wine) and EtOH feeding on the liver, intestinal barrier, gut microbiota, and intestinal short-chain fatty acids (SCFAs) content. Although Huangjiu intake led to slight hepatic steatosis, it mitigated oxidative stress, inflammation, and intestinal damage relative to EtOH intake. In comparison with EtOH feeding, Huangjiu significantly improved the intestinal barrier integrity and reduced hepatic lipopolysaccharide levels by up-regulating the expression of intestinal tight junction proteins (ZO-1 and occludin) and antimicrobial activity peptides (Reg3β and Reg3γ). The administration of Huangjiu NAC partially restored alcohol-induced gut microbiota dysbiosis via recovering the abundance of , , and . Moreover, mice receiving Huangjiu showed higher SCFAs levels (such as acetic acid and butyric acid) than those receiving EtOH. Huangjiu consumption resulted in lower hepatotoxicity than pure EtOH, at the same alcohol dose. The NAC in Huangjiu might attenuate the progression of ALD by regulating intestinal barrier function and microbiota-meditated gut ecology.
不同的酒精饮料和饮酒模式可能对酒精性肝病（ALD）的进展产生不同影响。发酵葡萄酒中丰富的非酒精成分（NAC）是否能减轻乙醇（EtOH）对肝脏的不良影响尚不清楚。因此，建立慢性ALD小鼠模型，比较黄酒（一种典型的发酵葡萄酒）和给予EtOH对肝脏、肠道屏障、肠道微生物群和肠道短链脂肪酸（SCFAs）含量的影响。尽管摄入黄酒会导致轻微的肝脏脂肪变性，但与摄入EtOH相比，它减轻了氧化应激、炎症和肠道损伤。与给予EtOH相比，黄酒通过上调肠道紧密连接蛋白（ZO-1和闭合蛋白）和抗菌活性肽（Reg3β和Reg3γ）的表达，显著改善了肠道屏障完整性并降低了肝脏内脂多糖水平。给予黄酒NAC通过恢复 、 和 的丰度，部分恢复了酒精诱导的肠道微生物群失调。此外，摄入黄酒的小鼠比摄入EtOH的小鼠表现出更高的SCFAs水平（如乙酸和丁酸）。在相同酒精剂量下，饮用黄酒导致的肝毒性低于纯EtOH。黄酒中的NAC可能通过调节肠道屏障功能和微生物群介导的肠道生态来减轻ALD的进展。
