释放啤酒糟的潜力:利用啤酒改善慢性肾病治疗效果的可持续模式。

IF 3.4 3区 医学 Q2 NUTRITION & DIETETICS
Babak Ghajavand, Carla Avesani, Peter Stenvinkel, Annette Bruchfeld
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引用次数: 0

摘要

全球慢性炎症性疾病的发病率不断上升,需要创新和可持续的医疗解决方案。啤酒生产的副产品--啤酒糟(BSG)在这方面提供了一个独特的机会。本综述探讨了 BSG 对健康的多方面益处,重点是慢性肾病(CKD)的治疗。BSG 被认为是一种有效的益生元,具有治疗 CKD 的潜力。我们强调了肠道菌群失调在 CKD 中的作用,并讨论了 BSG 如何有助于缓解菌群失调和 CKD 导致的代谢紊乱。发酵 BSG 可进一步增强其对肠道健康的积极影响。将发酵 BSG 作为预防性保健的一个关键组成部分,可以促进更可持续和更健康的未来。通过优化利用这种通常被丢弃的副产品,我们可以将积极的医疗保健战略与负责任的资源管理结合起来,从而造福于人类和环境。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Unlocking the Potential of Brewers' Spent Grain: A Sustainable Model to Use Beer for Better Outcome in Chronic Kidney Disease.

The rising global incidence of chronic inflammatory diseases calls for innovative and sustainable medical solutions. Brewers' spent grain (BSG), a byproduct of beer production, presents a unique opportunity in this regard. This review explores the multifaceted health benefits of BSG, with a focus on managing chronic kidney disease (CKD). BSG is identified as a potent prebiotic with potential as a therapeutic agent in CKD. We emphasize the role of gut dysbiosis in CKD and discuss how BSG could help mitigate metabolic derangements resulting from dysbiosis and CKD. Fermentation of BSG further enhances its positive impact on gut health. Incorporating fermented BSG as a key component in preventive health care could promote a more sustainable and healthier future. By optimizing the use of this typically discarded byproduct, we can align proactive health-care strategies with responsible resource management, benefiting both people and the environment.

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来源期刊
Journal of Renal Nutrition
Journal of Renal Nutrition 医学-泌尿学与肾脏学
CiteScore
5.70
自引率
12.50%
发文量
146
审稿时长
6.7 weeks
期刊介绍: The Journal of Renal Nutrition is devoted exclusively to renal nutrition science and renal dietetics. Its content is appropriate for nutritionists, physicians and researchers working in nephrology. Each issue contains a state-of-the-art review, original research, articles on the clinical management and education of patients, a current literature review, and nutritional analysis of food products that have clinical relevance.
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