Sarkar Priyanka, Kandimalla Raghuram, Bhattacharya Anupam, Wahengbam Romi, Dehingia Madhusmita, Kalita Mohan Chandra, Talukdar Narayan Chandra, Talukdar Rupjyoti, Khan Mojibur R
Molecular Biology and Microbial Biotechnology Laboratory, Life Science Division, Institute of Advanced Study in Science and Technology (IASST), Department of Science and Technology, Government of India, Paschim Boragaon, Garchuk, Guwahati 781035, Assam, India.
Wellcome/DBT (Indian Alliance) Lab, Institute of Translational Research, Asian Healthcare Foundation, Asian Institute of Gastroenterology (AIG Hospitals), Hyderabad 500032, Telangana, India.
Microorganisms. 2023 Jun 5;11(6):1501. doi: 10.3390/microorganisms11061501.
It is known that alcoholic beverages alter the human gut microbiome. This study focused on the potential impact of non-ethanolic ingredients in whisky on the gut bacteriome. A pilot study was carried out on 15 whisky drinkers, 5 rice beer drinkers, and 9 non-drinkers to determine the effect of alcoholic beverages on the host microbiome and metabolome. Additionally, a mouse model was used to assess the differential impact of three whisky brands (each with an equal ethanol concentration). The results indicate that the non-ethanolic components have an impact on the gut microbiome, as well as on the metabolites in blood and feces. The amount of , a typical core Indian gut bacterium, decreased in both the human and mouse groups of whisky type 1, but an increase in abundance of Helicobacteriaceae ( = 0.01) was noticed in both groups. Additionally, the alcohol-treated cohorts had lower levels of short-chain fatty acids (SCFAs), specifically butyric acid, and higher amounts of lipids and stress marker IL1-ß than the untreated groups ( = 0.04-0.01). Furthermore, two compounds, ethanal/acetaldehyde (found in all the whisky samples) and arabitol (unique to whisky type 1), were tested in the mice. Similar to the human subjects, the whisky type 1 treated mouse cohort and the arabitol-treated group showed decreased levels of ( = 0.01) in their gut. The results showed that non-ethanolic compounds have a significant impact on host gut bacterial diversity and metabolite composition, which has a further vital impact on host health. Our work further emphasizes the need to study the impact of non-ethanolic ingredients of alcoholic beverages on host health.
众所周知，酒精饮料会改变人类肠道微生物群。本研究聚焦于威士忌中非乙醇成分对肠道细菌群落的潜在影响。对15名威士忌饮用者、5名米酒饮用者和9名非饮用者进行了一项初步研究，以确定酒精饮料对宿主微生物群和代谢组的影响。此外，还使用了小鼠模型来评估三个威士忌品牌（乙醇浓度均相等）的不同影响。结果表明，非乙醇成分对肠道微生物群以及血液和粪便中的代谢产物都有影响。在1型威士忌的人类和小鼠组中，典型的核心印度肠道细菌的数量均减少，但两组中均发现幽门螺杆菌科的丰度增加（P = 0.01）。此外，与未处理组相比，酒精处理组的短链脂肪酸（SCFAs）水平较低，尤其是丁酸，而脂质和应激标志物IL1-β的含量较高（P = 0.04 - 0.01）。此外，还在小鼠中测试了两种化合物，乙醛（在所有威士忌样品中均有发现）和阿拉伯糖醇（1型威士忌所特有）。与人类受试者相似，1型威士忌处理的小鼠组和阿拉伯糖醇处理组的肠道中水平均降低（P = 0.01）。结果表明，非乙醇化合物对宿主肠道细菌多样性和代谢产物组成有显著影响，这对宿主健康具有进一步的重要影响。我们的工作进一步强调了研究酒精饮料中非乙醇成分对宿主健康影响的必要性。
