Regulatory effect of Chinese Baijiu on gut microbiota and host metabolism

Host metabolism and integrity of intestinal barrier function are critical for the progression of liver disease. However, their relationship in alcoholic liver disease (ALD) remains largely unknown. Chinese Baijiu, a traditional Chinese alcoholic beverage, contains a substantial quantity of bioactive compounds in addition to ethanol. This study compares the effect of excessive consumption of Baijiu or ethanol (EtOH) on liver injury in a mouse model, investigates the regulatory role of Baijiu on gut microbiota and host metabolome, and identifies the differential gut microbes and serum and liver metabolites. The effect of key differential bile acid (BA) on intestinal barrier functions is explored. Additionally, the protective effect of non-alcoholic compounds in Baijiu on alcohol-induced gut leakiness is confirmed. The results showed that Baijiu consumption caused lower degree of liver injury than that of EtOH. Moreover, Baijiu and EtOH feeding resulted in different metabolic patterns of serum and liver, particularly for the BA metabolism. Concentration of serum deoxycholic acid (DCA), murocholic acid (muroCA) and 23-nordeoxycholic acid (NorDCA) increased after both Baijiu and EtOH feeding and were significantly higher in EtOH group than Baijiu group. Furthermore, these BAs exhibited a strong correlation with liver injury, particularly DCA. In addition, the consumption of Baijiu and EtOH resulted in different gut bacterial community structure. The differential gut microbes were highly correlated to the altered BAs. Finally, DCA supplementation aggravated ethanol-induced disruption of intestinal barrier function. Feeding mice with a formula comprising non-alcoholic compounds of Baijiu attenuated EtOH-induced liver injury and prevented gut leakage. In conclusion, DCA plays vital role in ALD. Non-alcoholic compounds in Baijiu attenuate the progression of EtOH-induced liver injury by protecting against DCA-induced gut leakage.