Beer and Microbiota: Pathways for a Positive and Healthy Interaction

Area of Science:

• Microbiology
• Food Science
• Nutrition

Background:

• Beer is a globally popular beverage with diverse bioactive compounds.
• Low to moderate beer consumption may promote a healthy gut microbiota.
• Key components influencing gut microbiota include microorganisms, polyphenols, fiber, and melanoidins.

Purpose of the Study:

• To review the role of beer components in modulating gut microbiota.
• To explore the potential of beer as a functional food for gut health.
• To discuss the development of fortified beers with enhanced microbiota benefits.

Main Methods:

• Literature review focusing on beer's interaction with gut microbiota.
• Analysis of the impact of polyphenols, fiber, melanoidins, and microorganisms.
• Exploration of technological perspectives for functional beer development.

Main Results:

• Beer's polyphenols and fiber act as prebiotics, stimulating beneficial gut bacteria.
• Melanoidins contribute antioxidant and antibacterial properties.
• Unpasteurized beers may contain probiotic microorganisms.
• Beer ingredients positively influence gut microbiota, offering anti-inflammatory and antioxidant effects.

Conclusions:

• Beer possesses components that can positively modulate the human gut microbiota.
• Functional beers fortified with probiotics, fiber, and antioxidants, with low/no alcohol, are a promising avenue.
• Developing such functional foods can improve gut health and alter negative perceptions of beer consumption.