ArticleFood science & nutrition2025
Moderate Beer Consumption Ameliorated Aging-Related Metabolic Disorders Induced by D-Galactose in Mice via Modulating Gut Microbiota Dysbiosis.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Review
- Moderate Beer Consumption Ameliorated Aging-Related Metabolic Disorders Induced by D-Galactose in Mice via Modulating Gut Microbiota Dysbiosis.Food science & nutrition · 2025Article
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12 authors.
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Abstract
The process of aging is a multifaceted physiological phenomenon that entails the gradual deterioration of physical health. In recent years, fermented foods have garnered significant attention for their potential anti-aging benefits; however, the effects of moderate consumption of beer on aging-related metabolic disorders remain unexplored. Original beer, India Pale Ale (IPA), and Stout are widely consumed alcoholic beverages on a global scale. The objective of this study is to investigate and compare the effect of moderate consumption of these beers on aging-related metabolic disorders in mice induced by D-galactose (D-gal), encompassing inflammation, organ impairment, oxidative stress, and dyslipidemia. Furthermore, potential mechanisms were elucidated through analysis of gut microbiota. Compared to the Original beer, oral administration of IPA and Stout effectively improved liver and kidney health in mice. All beers mitigated serum oxidative damage induced by D-gal, with Stout exhibiting a more significant effect. Additionally, the Original beer was more effective at restoring intestinal microbiota diversity. Moreover, the tested beers elicited modifications in the composition of intestinal microbiota, including a decline in Firmicutes abundance and an elevation in Bacteroidota levels, accompanied by a decrease in harmful bacteria like Deferribacterota and an increase in beneficial bacteria like
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