Work

Effects of Moderate Consumption of a Probiotic‐Fermented Sour Beer on the Inflammatory, Immunity, Lipid Profile, and Gut Microbiome of Healthy Men in a Participant‐Blinded, Randomized‐Controlled Within‐Subject Crossover Study

Year: 2024

Type: article

Study designs: Randomized Controlled Trial, Clinical Trial

Abstract: ABSTRACT Probiotic sour beer (PRO) fermented with Lacticaseibacillus paracasei 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 Proteobacteria and Bacteroides and a significant decrease in Dialister ( p < 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 ( p < 0.05), while no significant differences were observed in inflammatory and immunity profiles. Further research is warranted to explore its HDL‐cholesterol increasing potential.

Source: Food Science & Nutrition

DOI: 10.1002/fsn3.4627

Authors: Sean Jun Leong Ou, Hafizah Yusri, Dimeng Yang, Chin Meng Khoo, Mei Hui Liu

Institution: National University of Singapore

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: hybrid

Estimated APC paid: $3,460