Baijiu, a traditional Chinese fermented food, presents a unique advantage due to its production through solid-state fermentation and distillation.The distinctive manufacturing procedure yields a profusion of microbial fermentation products within the beverage.However, as an alcoholic beverage, excessive consumption of Baijiu may lead to alcoholic liver disease.Akkermansia muciniphila, a specialized anaerobic Gram-negative bacterium, is one of the most abundant microorganisms in the mammalian gut.It is considered to be a new generation of probiotic bacteria as well as a key microorganism in the pathogenesis of ALD.The purpose of this study was to determine the change patterns in the quantity of A.muciniphila in the intestine with Baijiu intake and to compare the quantitative differences of A.muciniphila between mice fed by Baijiu and alcohol.To achieve the objectives, this study constructed the model of chronic gavage of Baijiu or alcohol in C57BL/6 J mice and established a method for absolute quantification of intestinal A.muciniphila by real-time fluorescence quantitative PCR. Results showed that both Baijiu and alcohol intake resulted in a decrease in the quantity of intestinal A.muciniphila in mice, and the quantity of A.muciniphila decreased with the duration of modeling.It was also found that the number of intestinal A.muciniphila was greater in mice in the Baijiu group compared with the alcohol group, suggesting that the bioactive components in Baijiu could protect against alcohol-induced decrease in the quantity of intestinal A.muciniphila.This study provides a foundation for A.muciniphila to ameliorate alcohol-induced damage and presents a theoretical basis for exploring the beneficial active substances in Baijiu and elucidating the functionality of the effective substances.
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