As you know, the systematic use of beer leads to the development of alcoholism. This drink has all the same harmful effects as other alcoholic beverages. In addition, according to WHO, beer consumption increases the risk of colon cancer. That is, beer and a healthy intestine - it would seem that things are incompatible. But scientists from the National University of Singapore intend to change this situation to the opposite. They brewed beer
, which is not harmful to the intestines, but, on the contrary, is good for it!
A group of researchers by fermentation received an alcoholic beverage containing the probiotic strain - bacteria Lactobacillus paracasei
L26 (L26). According to some studies, it neutralizes toxins and viruses in the body, and also improves the health of the intestines and improves immunity.
Probiotics are by definition beneficial to the body. Probiotics are the class of microorganisms and substances of microbial and other origin used for therapeutic purposes, as well as food products and dietary supplements containing live microcultures. In other words, all beneficial microorganisms and food ingredients with microorganisms are called probiotics. Most often, their use is to normalize the composition and (or) increase the biological activity of the normal intestinal microflora.
The beneficial effect of the bacterium Lactobacillus paracasei L26 on the human body is described in the scientific literature
, including the role of L26 in improving immunity, although there is no generally accepted scientific concept on this score, and the same FDA
does not recognize probiotics as drugs.
In general, many people are poorly aware of how much influence the intestinal microflora has on the overall health of the body. Scientists have shown that microflora affects not only the immunity and a number of key body systems, but it affects even the functions of the higher nervous system! For example, intestinal microflora affects a person’s mood, can contribute to a bad mood, even depression. It all depends on the composition and harmonic compatibility between the bacteria, of which there are about 2 kilograms or 50 trillion separate organisms living in symbiosis with the carrier (human) in the intestine.
Although numerous studies show the benefits of consuming probiotics, these bacteria are rarely found in everyday foods. For example, they are in some yogurt. But the same yogurts have recently been raised a lot of questions by specialists in healthy nutrition regarding cholesterol, allergens and lactose intolerance. Thus, the question arises, what alternative ways can probiotics be introduced into the body. Singaporean scientists believe that the ideal option is beer.
Probiotic beer was first brewed for her graduation project by Alcine Chan, a fourth-year student at the Faculty of Food Science and Technology at the National University of Singapore. She herself is a big fan of probiotics and she eats them daily. Now it will be easier for her to do this: instead of yogurt and other products, Alsina only needs to drink a 100-gram glass of brewed beer with her own hands, or two can be: - says the inventor. “Breeding a sufficient number of live probiotics in beer is a problem because there are hop acids in the beer that prevent the growth and survival of probiotics.”
Together with her supervisor, associate professor Liu Shao-Quan (Liu Shao-Qua), the student improved the brewing process for nine months before she received the perfect recipe.Alcina Chan (right) and Associate Professor Liu Shao-Quan
During the tests, six strains of probiotics were tested, and L26 proved to be the most resistant to hop acids. Scientists have optimized the temperature, time and ingredients that are used in the fermentation process to ensure the steady growth of probiotics.
Each 100 ml of Singapore beer contains about 1 billion good bacteria. This rate is recommended for daily consumption by the International Scientific Association of Probiotics and Prebiotics
. Naturally, the beer is not filtered or pasteurized in order to preserve the live microflora. It has a standard alcohol content of about 3.5%. Student Alsina Chan and associate professor Liu Shao-Kuan insist that beer also has a pleasant "sharp and tart flavor."
The inventors have already filed a patent application for a new variety and beer recipe. They hope for cooperation from the world's largest breweries. So soon a useful “beer with live bacteria” may appear on the shelves of our stores. At least, someone will have an excuse in front of his wife: they say, I did not want to drink, but what to do - it is necessary for health, I had to force myself.
Well, Mrs. Chan in July 2017 will receive a well-deserved bachelor's degree from the National University of Singapore, and not simple, but with honors (the highest degree of recognition).