Does Huangjiu have any effect on improving human intestinal health?

A few days ago, Mr. Li, who lives in the Shaoxing city, said that he began to drink Shaoxing Huangjiu three or four months ago and found that the intestinal function had been improved. Mr. Li used to have diarrhea. However, after drinking Shaoxing Huangjiu for three or four months, he found that he was gradually getting well. And he said that drinking Huangjiu everyday may be good for intestinal health.

In this regard, I consulted Ms. Zou Huijun, the chief engineer of Gu Yue Long Shan and a wine-making master of China. She said that there was indeed a scientific basis. Last year, experts from all over the country were specially organized to carry out [the research project on the role of Huangjiu in improving the human intestinal micro ecological health" and they found that Huangjiu did play a role in improving intestinal health.

On July 10^th last year, the mid-term report meeting of [the research project on the role of Huangjiu in improving the human intestinal micro ecological health" was held in the Guoerzhao Hotel, Beijing. Shao Wei, the vice president and secretary-general of Chinese Institute of Food Science and Technology, took the chair. Ding Gangqiang, the director of the Nutrition and Health Institute of Chinese Center for Disease Control and Prevention, Zhang Bing, the deputy director of the Nutrition and Health Institute of Chinese Center for Disease Control and Prevention, Zhang Ronghua, the director of the Nutrition and Food Safety Institute of Zhejiang Center for Disease Control and Prevention, Xu Rongnian, the dean of Zhejiang Light Industry Research Institute, Zhong Qiding, the deputy director of China Food Fermentation Industry Research Institute, experts of other project undertakers and representatives of Gu Yue Long Shan, Zhang Jia Gang, Kuai Ji Shan, Wu Zhan Mao and other enterprises attended the meeting, totaling more than 20 people.

The research which was carried out by the Nutrition and Health Institute of Chinese Center for Disease Control and Prevention was mainly divided into two parts. Firstly, taking 60,645 people as the respondents and utilizing the 2010-2012 survey data of nutrition and health status of Chinese residents to analyze the relationship between Huangjiu consumption and overweight obesity, blood pressure, blood sugar and blood lipid. The results showed that the overweight and obesity rate of Huangjiu consumers was lower than that of other alcohol consumers and non-drinkers. The prevalence rate of hypertension of Huangjiu consumers was lower than that of other alcohol consumers, but was higher than that of non-drinkers. In addition, the prevalence rate of diabetes and the abnormality rate of blood lipid of Huangjiu consumers were no different from that of other alcohol consumers and non-drinkers. The second part of research was to analyze the defecation function of Huangjiu and the intestinal flora of Huangjiu drinkers. The results showed that Huangjiu had no significant defecation function. However, the body weight increment of high dose group was significantly lower than that of other groups. And the akk bacteria of the model group and high dose group were significantly higher than that of other groups. But the results should be analyzed further.

The research which was carried out by the Nutrition and Health Institute of Zhejiang Center for Disease Control and Prevention was mainly divided into two parts. The first part of research was to analyze the relationship between Huangjiu consumption and the health status. Based on the comprehensive analysis of the sex, age, alcohol intake frequency, average annual income, education level, food consumption type, BMI and other parameters of the respondents, the Huangjiu and fermented wine intake age, frequency and regional distribution of the male and female are defined preliminarily.

The second part of research was to accumulate certain information of high consumption population of Huangjiu through preliminary investigation, design the collection scheme of human biological samples, and purchase relevant sampling consumables (excrement and urine collection tubes, etc.) and anaerobic cultivation equipment of intestinal flora (anaerobic workstations) for the collection and analysis of biological samples, and the in vitro culture and the determination of intestinal flora.

The research which was carried out by China Food Fermentation Industry Research Institute was mainly divided into four parts. The first part of research was to determine the oligosaccharide in Huangjiu. To be specific, the content of the oligosaccharide (mainly maltose, isomaltose and pan sugar) in Huangjiu was determined by the chromatography and other methods. The results showed that the content of oligosaccharide in Huangjiu was higher than that in wine. The second part of research was to determine the content of 18 kinds of amino acids (including γ - aminobutyric acid) in Huangjiu. The content of 18 kinds of amino acids (including γ - aminobutyric acid) in Huangjiu was determined by the liquid chromatography. The results showed that the content of all kinds of amino acids (except proline) in Huangjiu was much higher than that in red wine. The third part of research was to determine the content of total peptide in Huangjiu. By comparing the content of total amino acid and the content of free amino acid, we could see that the total peptide in Huangjiu was very high. The fourth part of research was to screen and determine the peptide sequence in Huangjiu. Combined with the proteomics database retrieval, the concentrated Huangjiu which was processed by different pre-treatment technologies was measured by the high-resolution liquid chromatography mass spectrometry. And the possible peptide sequence in Huangjiu samples was preliminarily obtained.

And Zhejiang Light Industry Research Institute has studied the influence of non-volatile substances in various kinds of wine on intestinal flora. It is found that white spirits, Huangjiu, red wine and beer had different degrees of inhibition on escherichia coli, but they had no obvious effect on the growth of plant lactobacillus. In addition, the results showed that Gu Jing Gong Jiu and Shaoxing Huangjiu of Pagoda Brand had a certain promoting effect on Leichtman lactobacillus. However, only white spirits has an obvious promoting effect on bifidobacterium breve. On the whole, the preliminary research showed that the data of white spirits is better than that of Huangjiu, and the data of Huangjiu is better than that of red wine and beer.