Association of moderate beer consumption with the gut microbiota

Beer is a fermented beverage prepared from water,malted barley,hops,and yeast that has been around for centuries.Alcoholic beverages alter the composition of the gut microbiota,which in turn causes oxidative stress brought on by alcohol,increases intestinal permeability to luminal bacterial products.However,beer has been shown to contain several intriguing non-alcoholic chemicals.Recent research demonstrates that moderate beer drinking could have positive impacts on human health.Beer’s non-alcoholic ingredients have a significant impact on gut microbiota,and this type of diet is known to modulate gut microbiota,which has a variety of effects on the body,including effects on intestinal permeability,mucosal immune function,intestinal motility,antioxidant activity,and anti-inflammatory activity.Although the negative consequences of excessive alcohol intake are widely known,it is still debatable whether or not some non-alcoholic components,such as polyphenols and carbohydrates,have any positive benefits.In this review,we explain the primary benefits of moderate beer consumption on the gut microbiota,which are mostly attributable to non-alcoholic components such polyphenols.Despite any potential advantages of moderating consumption of alcoholic beverages,the lowest alcohol intake is the most secure.

The Standardard System of Famous Enterprise—Tsingtao Brewery No.5 Co., Ltd.

Tsingtao Beer has a history of more than 100 years, which is famous home andabroad for its white and fine foam, glittering & translucent appearance and its mellow taste. From1963 to 1995, Tsingtao Beer had got many national quanlity gold medals. In 1991, she got the firstname ''Ten Nationally Famous Trademarks''; in 1981 and 1985, she won the champion twice atInternational Wine Meeting held in Washington; in 1987, the company got the gold medal for qualityat Mississippi Internatinal Wine Meeting; and in 1991, she got the gold medal of the internationalexposition in Brussels Belgium. Tsingtao Brewery No.5 Co., Ltd. known as a subsidiary, is whollyowned by the Tsingtao Beer Group Company. The quality of Tsingtao Beer meets national standard andTsingtao inner-controled standard, and the products are sold well domestically and exported toEurope and Southeast Asia. They are welcome by customers all over the world.

Hydrolysis Activities of Resins of Complexes Made from Polysaccharides and Ce^(4+)

Resins of complexes made from agarose-Ce4+ (RCA-Ce) and chitosan-Ce4+ (RCC-Ce) were prepared. Hydrolysis rates of methamidophos, omethoate and chlorpyrifos treated by RCA-Ce were 32.39%, 27. 12% and 46.62%, respectively, those of chlorpyrifos and methamidophos in mung bean sprout juice 38.28% and 35.45% , and that of chlorpyrifos in tea extract 59.76% . Hydrolysis rates of protein in tea extract treated by RCA-Ce increased by 86.46% . RCC-Ce could be employed in the apple juice production. The contents of methamidophos and parathion-methyl in the juice treated by RCC-Ce decreased 58.76% and 71.92% . Furthermore, RCC-Ce was used to clarification for beer by the ways of a column. RCC-Ce could hydrolyze sensitive protein and increase contents of free amino acid in the beer. Therefore, the beer treated by RCC-Ce could stay oxidation and aging procedure due to some metal ions being absorbed by RCC-Ce.