Global public health has long been threatened by H. pylori infection 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 significant H. pylori inhibitory activity. It can ameliorate H. pylori infection-induced inflammation both in vitro and in vivo . Furthermore, NACs intervention reverses H. pylori infection-induced alteration of gut microbiota, especially boosting colonization of the beneficial gut commensal Lactobacillus , Akkermansia , Eisenbergiella , Ruminococss , and Bifidobacterium . Prediction of gut microbiota function indicated that NACs reversed the increase in a series of metabolic pathways induced by H. pylori infection, 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 H. pylori , reduced urease activity and transcript levels virulence genes (VacA, CagA), and decreased H. pylori infection-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 H. pylori . More importantly, it expands upon the existing limited knowledge of the impact of H. pylori infection on gut microbiota.
Fang et al. (Fri,) studied this question.