Cordyceps‐Fermented Chinese Jujube Ameliorates Oxidative Stress and Restores Gut Microbiome in Alcohol‐Induced Liver Injury in Mice

This research investigated the influence of Chinese jujube fermented with Cordyceps kyushuensis extracts on mice with alcohol‐induced liver injury (ALI). Our findings highlighted the antioxidant properties of these extracts through various assays and demonstrated potential biochemical effects in ALI mice. We explored the impact of the fermentation extracts on gut microbiota, revealing both quantitative and qualitative modifications through 16S rDNA amplicon sequencing of intestinal flora. The fermentation extracts exhibited antioxidant and anti‐inflammatory effects while also regulating lipid metabolism. Research indicates that differences in gut microbiota composition affect susceptibility to ALI. The unique OTUs identified in the three groups (Normal, EtOH, and High CK) were 108, 60, and 62, respectively. These fermentation extracts positively influenced specific gut microbiota by increasing the abundance of advantageous microorganisms such as Akkermansia , Adlercreutzia, Lactobacillus , and Angelakisella within the gut microenvironment. In conclusion, this research enhances our understanding of the mechanisms underlying the fermentation of jujube fruit with Cordyceps fungi, the pathogenesis of ALI, and the functional role of intestinal microbiota.