ArticleFrontiers in nutrition2026
Fecal metabolomics and gut microbiota profiling uncover the protective role of probiotic-rich traditional fermented sour soup (Guizhou Hongsuantang) against alcoholic liver damage.
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Objective: This study investigates the metabolic mechanisms underlying the hepatoprotective effects and mitigation of alcohol-induced impacts of bacterial strains ( Methods: In order to identify changes in microbial composition, fecal metabolites and metabolic pathways linked to probiotic intervention, the study uses integrated gut microbiota analyses and metabolomics such as 16S rDNA sequencing, UHPLC-MS and functional predictions. Results: Pathway enrichment analysis revealed significant modulation of key metabolic pathways, particularly those associated with lipid metabolism such as steroid hormone biosynthesis and arachidonic acid metabolism as well as amino acid metabolism, membrane transport and bile secretion. These pathways are critical for regulating inflammation, oxidative stress and detoxification processes, which are commonly impaired during liver injury or alcohol-induced stress. Further metabolite classification identified a predominance of lipids, fatty acids, and organic acids with remarkable enrichment in subclasses such as fatty acyls, eicosanoids, isoprenoids and glycerophospholipids all of which are implicated in liver protection, energy metabolism and cellular repair. The intervention was associated with levels of microbial-derived metabolites and secondary bioactive compounds, including flavonoids and macrolides, suggesting an interaction between host metabolism and gut microbiota. Differential analysis across experimental groups revealed dose-dependent effects, with high-dose intervention (Group G) is correlated with the most substantial metabolic shifts. These findings clarify the gut-liver axis-related metabolic mechanisms of probiotic-rich "Guizhou Hongsuantang" in protecting against alcoholic liver damage. Conclusion: These findings provide a scientific basis for the development of probiotic-based functional fermented foods derived from traditional ethnic foods and offer a promising approach to reducing alcohol-induced hepatic injury and advancing the modernization of traditional ethnic fermented foods.
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