Ou Sean Jun Leong, Yusri Hafizah, Yang Dimeng, Khoo Chin Meng, Liu Mei Hui
Department of Food Science & Technology National University of Singapore Singapore Singapore.
Department of Medicine, Yong Loo Lin School of Medicine National University of Singapore Singapore Singapore.
Food Sci Nutr. 2024 Dec 1;12(12):10867-10880. doi: 10.1002/fsn3.4627. eCollection 2024 Dec.
Probiotic sour beer (PRO) fermented with Lpc-37 is a novel beverage option, which may potentially offer health benefits. In this study, the effects of PRO are evaluated on the inflammatory, immunity, lipid profile, and gut microbiome of consumers in a 5-week, participant-blinded, randomized-controlled within-subject crossover study. Twenty-one healthy male participants consumed 330 mL of PRO and normal sour beer (CON) daily for 2 weeks each with a 1 week of washout. Stool and blood samples were collected before and after each intervention. Significant increases for and and a significant decrease in ( < 0.05) were observed in the CON group, while gut microbiome populations remained relatively stable in the PRO group. A significant increase was also found in HDL-cholesterol after PRO ( < 0.05), while no significant differences were observed in inflammatory and immunity profiles. Further research is warranted to explore its HDL-cholesterol increasing potential.
用Lpc - 37发酵的益生菌酸啤酒（PRO）是一种新型饮料，可能具有潜在的健康益处。在本研究中，通过一项为期5周、参与者盲法、随机对照的受试者内交叉研究，评估了PRO对消费者炎症、免疫、血脂谱和肠道微生物群的影响。21名健康男性参与者每天饮用330毫升PRO和普通酸啤酒（CON），各饮用2周，中间有1周的洗脱期。在每次干预前后采集粪便和血液样本。CON组观察到 和 显著增加， 显著降低（ < 0.05），而PRO组肠道微生物群数量保持相对稳定。饮用PRO后高密度脂蛋白胆固醇也显著增加（ < 0.05），而炎症和免疫指标未观察到显著差异。有必要进一步研究以探索其增加高密度脂蛋白胆固醇的潜力。
