Research progress on health effects of short-chain fatty acids and its ethyl esters in strong aroma-type Baijiu
WANG Shixin1,2, KAI Lang2, YANG Jingyi2, JI Xingming2, QIAN Hanqi2, XU Yan1,2,3*, DU Hai1,2,3*
1 Beijing Advanced Innovation Center for Food Nutrition and Human Health(Beijing Technology and Business University), Beijing 100048, China 2 School of Biotechnology, Jiangnan University, Wuxi 214122, China 3 Suqian Industrial Technology Research Institute of Jiangnan University, Suqian 223814, China
Abstract: Alcoholic liver disease (ALD) is a global disease associated with chronic overdrinking of alcohol. In addition to abstaining from alcohol, giving full play to the effects of health factors in alcoholic beverages could also reduce the harm of alcohol to human body. Strong aroma-type Baijiu(Chinese liquor) is the liquor with the highest sales volume in China. The content of short-chain fatty acids (SCFAs) in strong aroma-type Baijiu is high, and it has important contribution to the flavor of the liquor. These SCFAs are mainly metabolites of Clostridium spp. in pit mud with certain biological activities, which can accelerate the metabolism of ethanol in vivo, reduce liquor intoxication, affect the growth and metabolism of gut microbes, protect the intestinal mucosal barrier, participate in host immunity and inflammatory reactions, and are closely related to the development of alcoholic liver disease. This paper reviewed the production and physiological effects of SCFAs and its ethyl esters in strong aroma-type Baijiu.
汪诗欣,开朗,杨静怡,等. 浓香型白酒中短链脂肪酸及其乙酯对人体的影响[J]. 食品与发酵工业, 2020, 46(16): 257-263.
WANG Shixin,KAI Lang,YANG Jingyi,et al. Research progress on health effects of short-chain fatty acids and its ethyl esters in strong aroma-type Baijiu[J]. Food and Fermentation Industries, 2020, 46(16): 257-263.
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2020, Vol. 46 
