Inhibitory effect of non-alcoholic compounds from spontaneously fermented beverage on.

Abstract

Global public health has long been threatened byinfection associated diseases. Spontaneously fermented beverage contains significant quantities of antibacterial and anti-inflammatory compounds. Here in this study, we demonstrated that the non-alcoholic compounds (NACs) of Baijiu, a traditional spontaneous fermented alcoholic beverage of China, have significantinhibitory activity. It can ameliorateinfection-induced inflammation bothand. Furthermore, NACs intervention reversesinfection-induced alteration of gut microbiota, especially boosting colonization of the beneficial gut commensal,,,, and. Prediction of gut microbiota function indicated that NACs reversed the increase in a series of metabolic pathways induced byinfection, including those associated with Alzheimer's disease, pathways in cancer etc. The non-targeted metabolomic analysis reveals 384 compounds in NAC, including 142 organic acids. Amongst these compounds, the content of lactic acid is as high as 1.26 g/L. Lactic acid at such concentration effectively inhibited the growth of, reduced urease activity and transcript levels virulence genes (VacA, CagA), and decreasedinfection-induced increase of cytokines (IL-6, IL-1β) in GES-1 cells. Our work proposes that Baijiu NAC could serve as a candidate for the supportive eradication of. More importantly, it expands upon the existing limited knowledge of the impact ofinfection on gut microbiota.