Regulatory Effect of Distilled Spirit Made from Grapes on the Gut Flora of Hyperuricemic Mice

Abstract

This study was conducted in order to explore the effect of distilled spirit (with 52% alcohol content, V/V) made from grapes on the intestinal flora of hyperuricemic mice. Six-week-old specific pathogen free (SPF) male mice were randomly divided into low-dose, medium-dose, high-dose distilled spirit, control, hyperuricemic model and ethanol groups. After continuous gavage administration for seven days, the content of short chain fatty acids in mouse feces was determined by gas chromatography mass spectrometry (GC-MS). and gut microbiota composition was analyzed by 16S rDNA gene high-throughput sequencing on the Illumina MiSeq platform. Results indicated that the distilled spirit at low and medium doses could improve the diversity of gut microorganisms, significantly increase the relative abundance of Bacteroidota (P < 0.05), reduce the relative abundance of Firmicutes (P < 0.05), improve intestinal dysbacteriosis, increase Firmicutes to Bacteroidota ratio, and enhance the relative abundance of intestinal beneficial bacteria such as Butyricicoccus, Ruminococcaceae NK4A214_group, Roseburia, Anaerotruncus, and Clostridiaceae in hyperuricemic mice. Meanwhile, the contents of acetic acid, propionic acid and n-butyric acid in the medium-dose distilled spirit group were significantly higher than those in the model and ethanol groups (P < 0.05). Therefore, daily intake of the distilled spirit at 1 or 2 mL/kg mb can improve the imbalance of gut flora in hyperuricemic mice and have a positive regulatory effect on the intestinal microecology.

Keywords

• grape distilled spirit; hyperuricemic model; intestinal flora; short chain fatty acids; gas chromatography-mass spectrometry