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Cardiovascular
disease is the leading cause of death worldwide, with deaths from cardiovascular disease climbing to nearly 18 million
in 2016.
The relationship between alcohol consumption and health has long been a controversial topic, and heavy drinking is undoubtedly harmful to human health, including hepatitis, neurocognitive impairment and certain cancers; However, numerous epidemiological studies have found that light moderate alcohol consumption can have a variety of positive consequences, such as reduced risk
of type 2 diabetes, cardiovascular disease, metabolic syndrome, and certain cancers.
While highlighting the health harms of heavy drinking, we cannot deny the positive effects of moderate drinking, and vice versa
.
From the epidemiological point of view, this review discusses the effects of moderate alcohol consumption on different cardiovascular diseases, and summarizes the protective effect and presumptive mechanism of ethanol and non-ethanol components in these three alcoholic beverages on the cardiovascular system under the premise of moderate drinking, and discusses the limitations and controversies
of current research.
Numerous research data show that the relationship between the prevalence of various cardiovascular diseases (coronary heart disease, atherosclerosis, stroke, etc.
) and the amount of alcohol consumed shows a J-shaped or U-shaped curve, that is, people who drink moderately are less
likely to develop heart and blood vessel disease than those who do not drink.
The continuous increase in alcohol consumption can gradually have adverse health effects
.
Low concentrations of alcohol may have a cardiovascular protective effect
by affecting blood lipoprotein profile, platelet aggregation, oxidative stress, insulin sensitivity, and endothelial function.
Due to the differences in production raw materials, fermentation technology, production environment, etc.
, other components in alcoholic beverages other than ethanol are very different, which will also lead to different effects
on human health.
With the increasing research on functional factors and their formation mechanisms in wine, people can enrich the content
of healthy factors in wine by adjusting the use of raw materials and optimizing the fermentation process.
Compared with other liquors, the research on baijiu health is still in its infancy, which has very important research value
given its expanding global market size and unique bioactive ingredient distribution.
Fig.
1 Differences between raw materials, fermentation type, alcohol content and recommended drinking amount of wine, beer and liquor Due to the limitations of epidemiology
, it is necessary to elucidate the mechanism
of action of moderate drinking on cardioprotection.
Low concentrations of alcohol contribute to cardiovascular protection
by affecting blood lipoprotein profile, platelet aggregation, oxidative stress, insulin sensitivity, and endothelial function.
CVDs typically begin with atherosclerosis, a complex, multifactorial process of thickening and narrowing of the arterial wall caused by the accumulation of lipids, mainly oxidized low-density lipoprotein (LDL), with connective tissue, cell debris, calcium deposition, and inflammatory factors (as shown in Figure 2).
It begins with endothelial damage
caused by high LDL and triglyceride (TG) levels, high blood pressure, or other oxidative stress factors.
Macrophages derived from monocytes are summoned to the site of injury, phagocytosed and oxidized LDL, eventually becoming cholesterol-filled foam cells
.
As this process continues, calcification and inflammation intensifies lead to vascular plaque, which is to blame
for various cardiovascular diseases.
Fig.
2 Beneficial effects
of moderate alcohol consumption on atherosclerosis.
Moderate alcohol consumption can 1) inhibit the secretion of pro-inflammatory factors; 2) enhance the reverse transport of cholesterol by stimulating cholesterol esterification; 3) Improve vascular endothelial damage To combat atherosclerosis, HDL-C, considered "good" cholesterol, is responsible for transferring cholesterol from foam cells and other lipoproteins back to the liver
through cholesterol esterification (EST).
The protective effect of moderate alcohol intake on the heart comes mainly from enhancing lipid metabolism
by increasing HDL-C and EST levels.
A randomized, crossover, controlled intervention trial in high-risk male subjects showed that beer intake (30 g ethanol/day) for four weeks increased plasma HDL-C, apolipoprotein A1 (ApoA-I), and apolipoprotein A-II (ApoA-II) concentrations and decreased fibrinogen levels
.
Apolipoprotein A-1 and apolipoprotein A-II are key proteins that make up HDL, while fibrinogen is used as a biomarker for blood clotting
.
Similarly, in a randomized parallel nutritional intervention study of Chinese baijiu, subjects who received 30 mL of traditional or tea-flavored baijiu (45% ABV) over 28 days had significantly higher HDL-C/LDL-C ratios and apolipoprotein A1 levels than controls
.
Reasonable mechanisms for moderate alcohol consumption to reduce the risk of cardiovascular disease also include reducing inflammation and oxidative stress
.
A randomized, cross-over study of nutritional interventions showed that moderate alcohol consumption significantly reduced plasma C-reactive protein (CRP) and fibrinogen levels by 35% (P=0.
02) and 12.
4% (P≤0.
001),
respectively.
CRP is a standard biomarker for detecting inflammation in the body
.
In addition, moderate alcohol consumption may be due to the activation of the Akt/eNOS pathway, thus reducing apoptosis and lipid peroxidation
.
In addition, studies have found that moderate alcohol consumption improves endothelial function and blood flow
.
In addition to the mechanisms discussed above, moderate alcohol consumption improves the progression of
atherosclerosis by reducing vascular damage and strengthening endothelial function.
Atherosclerosis usually begins
with a rupture of a blood vessel.
A clinical trial involving 33 men at high cardiovascular risk found that moderate beer consumption may aid endothelial repair
by enhancing the production of circulating endothelial progenitor cells.
This finding dovetails with a preclinical study that used Sprague-Dawley (SD) rats to study how ethanol intake affects the formation of new blood vessels and recovery
from ischemic injury.
The study showed that ethanol intake promoted vascular density
by upregulating the expression of vascular endothelial growth factor.
In addition, people who drink moderately tend to have better flow-mediated dilation (FMD) conditions
than non-drinkers and heavy drinkers.
A randomized, single-blind, crossover study of healthy, non-smoking subjects found that beer consumption improved endothelial function, assessed by significantly increasing FMD levels
.
FMD is a widely used measure
of endothelial function.
In conclusion, moderate alcohol consumption may play a positive
role in the three main steps in the development of atherosclerosis.
The non-ethanol component
in baijiu is a traditional Chinese alcoholic beverage with a history of more than 2,000 years, dating back to the Western Han Dynasty (202 BC-8 AD).
It is recognized as China's national drink and one of the most famous distilled spirits worldwide, along with brandy, gin, rum, vodka and whiskey
.
Baijiu is usually obtained by saccharification and fermentation of grains (sorghum, rice, wheat, corn, millet, peas, barley, etc.
) in a solid or semi-solid state with different kinds of starter culture cultures (large koji, small koji, bran koji) and then distilled
.
Before blending and bottling for sale, liquor needs to be aged for several years to increase the complexity
of the flavor.
The unique manufacturing process of Chinese liquor gives it a unique aroma and bioactive molecular characteristics
.
Water and ethanol make up about 98% of liquor, and the remaining 2% are thousands of trace components
.
Chinese liquor goes far beyond a mixture
of pure ethanol and water.
As of 2019, 2,020 compounds have been detected in liquor, of which 138 are health-promoting compounds, including volatile compounds such as phenols, organic acids, esters, lactones, pyrazines, sulfur-containing compounds, terpenes, furans, aldehydes, and non-volatile compounds such as amino acids, polyols, minerals, vitamins, and bioactive peptides (Figure 3).
Volatile compounds in liquor have been reported to protect against ethanol-induced liver damage
by improving the gut microbiota and increasing the concentration of functional intestinal fatty acids.
On the other hand, non-volatile compounds such as bioactive peptides have shown significant antioxidant function
in cell models.
Figure 3 Types of health factors in Chinese baijiu and their functions Phenolic compounds play a key role in the formation of the color, taste and aroma of all Chinese baijiu, and at the same time have antioxidant properties
.
The study found that all five types of liquor tested (strong aroma type, clear fragrance type, sauce aroma type, sesame aroma type and old white dry flavor type) showed some degree of ability to scavenge free radicals, which may be due to phenolic compounds
in liquor.
The beneficial phenols in liquor include ferulic acid, gallic acid, methylguaiacol (4-MG), 4-ethyl guaiacol (4-EG), catechins, etc
.
Ferulic acid is a natural antioxidant with antithrombotic, anti-inflammatory and analgesic effects that has been used clinically to treat CHD, stroke, leukopenia, and thrombocytopenia
.
The antioxidant effects of phenolic compounds, particularly 4-MG, 4-EG and vanillin (VA), in liquor, have been evaluated
using a variety of in vitro models.
4-M in Gujing Gong Baijiu, a brand of fragrant liquorThe concentrations of G, 4-EG and VA were 126~1580, 129~1708 and 375~3196 μg/L
, respectively.
Since each type of liquor has a unique manufacturing process, there are huge differences
in the content of phenolic compounds for different types and brands of liquor.
These phenolic compounds have been shown to alleviate or reverse AAPH-induced intracellular oxidative stress in a dose-dependent manner by enhancing the expression of antioxidant enzymes by activating the Keap1-Nrf2 signaling pathway
.
When drinking liquor in moderation, it can also improve inflammation resistance due to its non-alcoholic content
.
As already mentioned, chronic inflammation of the vascular endothelium is closely associated with the development of atherosclerosis, leading to various cardiovascular diseases
.
4-EG is a natural anti-inflammatory agent capable of reversing inflammation caused by lipopolysaccharides (LPS) in cellular models
.
LPS is an endotoxin that stimulates the immune response and produces pro-inflammatory mediators and cytokines, so it is widely used to evaluate the efficacy
of anti-inflammatory drugs.
What's more, liquor extracts (mainly esters, polyols, acids, aromatic compounds, furans, aldehydes, and pyrazines) have been reported to protect against LPS-induced inflammation
in vitro.
The study found that liquor extract showed significant inhibition of LPS-induced NO and TNF-α secretion and reactive oxygen species (ROS) production in monocytes macrophages by inhibiting the activation of the MAPK and PI3K/AKT pathways
, two signaling pathways involved in anti-inflammatory activity in vivo.
In addition to phenolic compounds, another representative bioactive found in liquor is pyrazine.
Pyrazine is an important flavor compound
in Chinese liquor.
Nine kinds of pyrazine were detected by headspace solid phase microextraction (HS-SMPE) combined with gas chromatography-nitrogen and phosphorus detector (GC-NPD) in strong aroma type, clear fragrance type, sauce aroma type, sesame aroma type and old white dry liquor, and the total amount was between
310.
35~3456.
44 μg/kg.
In vitro studies have found that 2-methylpyrazine and 2,3,5,6-tetramethylpyrazine are able to break down triglycerides, so they may have some benefits
in reducing blood lipids and preventing thrombosis.
Since the raw materials (mainly grains) of baijiu contain various proteins, it is speculated that after microbial hydrolysis of baijiu during the fermentation process, there will be peptides and amino acids
with low boiling points.
Therefore, a bioactive tripeptide, namely Pro-His-Pro (PHP),
has been found in sesame-flavored liquor.
Unfortunately, the concentration is too low to quantify
.
PHP was found to carry the inhibitory properties of angiotensin-converting enzyme (ACE) in vivo and to protect HepG2 cells from APPH-induced oxidative stress through Nrf2 signaling, a class of drugs
commonly used to lower blood pressure.
In addition, another tetrapeptide, Ala-Lys-Arg-Ala (AKRA), was found in sesame-flavored liquor, at a concentration of 8.
497 μg/L
.
AKRA also has antioxidant effects in AAPH-induced oxidative stress models, which can inhibit ROS production and inhibit the formation
of pro-inflammatory factors such as malondialdehyde (MDA).
In fact, more bioactive peptides are constantly being discovered from by-products of the liquor fermentation process, such as sake lees (residues after distillation) and liquor mash (fermented grains).
Low bioavailability is a common challenge for bioactive peptides from food sources, and to address this, various carrier materials have been developed to deliver peptides to target tissues
.
Unfortunately, there is currently a lack of in vivo studies on the post-digestion metabolism of peptides in liquor, so whether peptides can remain intact from stomach acid and resist the action of digestive enzymes remains a question
.
More clinical trials are needed to confirm the contribution of bioactive peptides to the anti-atherosclerotic effect of baijiu, and to find suitable delivery systems to improve the bioavailability
of baijiu peptides in the future.
First author
Wine, beer and Chinese Baijiu in relation to cardiovascular health: the impact of moderate drinking
disease is the leading cause of death worldwide, with deaths from cardiovascular disease climbing to nearly 18 million
in 2016.
The relationship between alcohol consumption and health has long been a controversial topic, and heavy drinking is undoubtedly harmful to human health, including hepatitis, neurocognitive impairment and certain cancers; However, numerous epidemiological studies have found that light moderate alcohol consumption can have a variety of positive consequences, such as reduced risk
of type 2 diabetes, cardiovascular disease, metabolic syndrome, and certain cancers.
While highlighting the health harms of heavy drinking, we cannot deny the positive effects of moderate drinking, and vice versa
.
From the epidemiological point of view, this review discusses the effects of moderate alcohol consumption on different cardiovascular diseases, and summarizes the protective effect and presumptive mechanism of ethanol and non-ethanol components in these three alcoholic beverages on the cardiovascular system under the premise of moderate drinking, and discusses the limitations and controversies
of current research.
Numerous research data show that the relationship between the prevalence of various cardiovascular diseases (coronary heart disease, atherosclerosis, stroke, etc.
) and the amount of alcohol consumed shows a J-shaped or U-shaped curve, that is, people who drink moderately are less
likely to develop heart and blood vessel disease than those who do not drink.
The continuous increase in alcohol consumption can gradually have adverse health effects
.
Low concentrations of alcohol may have a cardiovascular protective effect
by affecting blood lipoprotein profile, platelet aggregation, oxidative stress, insulin sensitivity, and endothelial function.
Due to the differences in production raw materials, fermentation technology, production environment, etc.
, other components in alcoholic beverages other than ethanol are very different, which will also lead to different effects
on human health.
With the increasing research on functional factors and their formation mechanisms in wine, people can enrich the content
of healthy factors in wine by adjusting the use of raw materials and optimizing the fermentation process.
Compared with other liquors, the research on baijiu health is still in its infancy, which has very important research value
given its expanding global market size and unique bioactive ingredient distribution.
Fig.
1 Differences between raw materials, fermentation type, alcohol content and recommended drinking amount of wine, beer and liquor Due to the limitations of epidemiology
, it is necessary to elucidate the mechanism
of action of moderate drinking on cardioprotection.
Low concentrations of alcohol contribute to cardiovascular protection
by affecting blood lipoprotein profile, platelet aggregation, oxidative stress, insulin sensitivity, and endothelial function.
CVDs typically begin with atherosclerosis, a complex, multifactorial process of thickening and narrowing of the arterial wall caused by the accumulation of lipids, mainly oxidized low-density lipoprotein (LDL), with connective tissue, cell debris, calcium deposition, and inflammatory factors (as shown in Figure 2).
It begins with endothelial damage
caused by high LDL and triglyceride (TG) levels, high blood pressure, or other oxidative stress factors.
Macrophages derived from monocytes are summoned to the site of injury, phagocytosed and oxidized LDL, eventually becoming cholesterol-filled foam cells
.
As this process continues, calcification and inflammation intensifies lead to vascular plaque, which is to blame
for various cardiovascular diseases.
Fig.
2 Beneficial effects
of moderate alcohol consumption on atherosclerosis.
Moderate alcohol consumption can 1) inhibit the secretion of pro-inflammatory factors; 2) enhance the reverse transport of cholesterol by stimulating cholesterol esterification; 3) Improve vascular endothelial damage To combat atherosclerosis, HDL-C, considered "good" cholesterol, is responsible for transferring cholesterol from foam cells and other lipoproteins back to the liver
through cholesterol esterification (EST).
The protective effect of moderate alcohol intake on the heart comes mainly from enhancing lipid metabolism
by increasing HDL-C and EST levels.
A randomized, crossover, controlled intervention trial in high-risk male subjects showed that beer intake (30 g ethanol/day) for four weeks increased plasma HDL-C, apolipoprotein A1 (ApoA-I), and apolipoprotein A-II (ApoA-II) concentrations and decreased fibrinogen levels
.
Apolipoprotein A-1 and apolipoprotein A-II are key proteins that make up HDL, while fibrinogen is used as a biomarker for blood clotting
.
Similarly, in a randomized parallel nutritional intervention study of Chinese baijiu, subjects who received 30 mL of traditional or tea-flavored baijiu (45% ABV) over 28 days had significantly higher HDL-C/LDL-C ratios and apolipoprotein A1 levels than controls
.
Reasonable mechanisms for moderate alcohol consumption to reduce the risk of cardiovascular disease also include reducing inflammation and oxidative stress
.
A randomized, cross-over study of nutritional interventions showed that moderate alcohol consumption significantly reduced plasma C-reactive protein (CRP) and fibrinogen levels by 35% (P=0.
02) and 12.
4% (P≤0.
001),
respectively.
CRP is a standard biomarker for detecting inflammation in the body
.
In addition, moderate alcohol consumption may be due to the activation of the Akt/eNOS pathway, thus reducing apoptosis and lipid peroxidation
.
In addition, studies have found that moderate alcohol consumption improves endothelial function and blood flow
.
In addition to the mechanisms discussed above, moderate alcohol consumption improves the progression of
atherosclerosis by reducing vascular damage and strengthening endothelial function.
Atherosclerosis usually begins
with a rupture of a blood vessel.
A clinical trial involving 33 men at high cardiovascular risk found that moderate beer consumption may aid endothelial repair
by enhancing the production of circulating endothelial progenitor cells.
This finding dovetails with a preclinical study that used Sprague-Dawley (SD) rats to study how ethanol intake affects the formation of new blood vessels and recovery
from ischemic injury.
The study showed that ethanol intake promoted vascular density
by upregulating the expression of vascular endothelial growth factor.
In addition, people who drink moderately tend to have better flow-mediated dilation (FMD) conditions
than non-drinkers and heavy drinkers.
A randomized, single-blind, crossover study of healthy, non-smoking subjects found that beer consumption improved endothelial function, assessed by significantly increasing FMD levels
.
FMD is a widely used measure
of endothelial function.
In conclusion, moderate alcohol consumption may play a positive
role in the three main steps in the development of atherosclerosis.
The non-ethanol component
in baijiu is a traditional Chinese alcoholic beverage with a history of more than 2,000 years, dating back to the Western Han Dynasty (202 BC-8 AD).
It is recognized as China's national drink and one of the most famous distilled spirits worldwide, along with brandy, gin, rum, vodka and whiskey
.
Baijiu is usually obtained by saccharification and fermentation of grains (sorghum, rice, wheat, corn, millet, peas, barley, etc.
) in a solid or semi-solid state with different kinds of starter culture cultures (large koji, small koji, bran koji) and then distilled
.
Before blending and bottling for sale, liquor needs to be aged for several years to increase the complexity
of the flavor.
The unique manufacturing process of Chinese liquor gives it a unique aroma and bioactive molecular characteristics
.
Water and ethanol make up about 98% of liquor, and the remaining 2% are thousands of trace components
.
Chinese liquor goes far beyond a mixture
of pure ethanol and water.
As of 2019, 2,020 compounds have been detected in liquor, of which 138 are health-promoting compounds, including volatile compounds such as phenols, organic acids, esters, lactones, pyrazines, sulfur-containing compounds, terpenes, furans, aldehydes, and non-volatile compounds such as amino acids, polyols, minerals, vitamins, and bioactive peptides (Figure 3).
Volatile compounds in liquor have been reported to protect against ethanol-induced liver damage
by improving the gut microbiota and increasing the concentration of functional intestinal fatty acids.
On the other hand, non-volatile compounds such as bioactive peptides have shown significant antioxidant function
in cell models.
Figure 3 Types of health factors in Chinese baijiu and their functions Phenolic compounds play a key role in the formation of the color, taste and aroma of all Chinese baijiu, and at the same time have antioxidant properties
.
The study found that all five types of liquor tested (strong aroma type, clear fragrance type, sauce aroma type, sesame aroma type and old white dry flavor type) showed some degree of ability to scavenge free radicals, which may be due to phenolic compounds
in liquor.
The beneficial phenols in liquor include ferulic acid, gallic acid, methylguaiacol (4-MG), 4-ethyl guaiacol (4-EG), catechins, etc
.
Ferulic acid is a natural antioxidant with antithrombotic, anti-inflammatory and analgesic effects that has been used clinically to treat CHD, stroke, leukopenia, and thrombocytopenia
.
The antioxidant effects of phenolic compounds, particularly 4-MG, 4-EG and vanillin (VA), in liquor, have been evaluated
using a variety of in vitro models.
4-M in Gujing Gong Baijiu, a brand of fragrant liquorThe concentrations of G, 4-EG and VA were 126~1580, 129~1708 and 375~3196 μg/L
, respectively.
Since each type of liquor has a unique manufacturing process, there are huge differences
in the content of phenolic compounds for different types and brands of liquor.
These phenolic compounds have been shown to alleviate or reverse AAPH-induced intracellular oxidative stress in a dose-dependent manner by enhancing the expression of antioxidant enzymes by activating the Keap1-Nrf2 signaling pathway
.
When drinking liquor in moderation, it can also improve inflammation resistance due to its non-alcoholic content
.
As already mentioned, chronic inflammation of the vascular endothelium is closely associated with the development of atherosclerosis, leading to various cardiovascular diseases
.
4-EG is a natural anti-inflammatory agent capable of reversing inflammation caused by lipopolysaccharides (LPS) in cellular models
.
LPS is an endotoxin that stimulates the immune response and produces pro-inflammatory mediators and cytokines, so it is widely used to evaluate the efficacy
of anti-inflammatory drugs.
What's more, liquor extracts (mainly esters, polyols, acids, aromatic compounds, furans, aldehydes, and pyrazines) have been reported to protect against LPS-induced inflammation
in vitro.
The study found that liquor extract showed significant inhibition of LPS-induced NO and TNF-α secretion and reactive oxygen species (ROS) production in monocytes macrophages by inhibiting the activation of the MAPK and PI3K/AKT pathways
, two signaling pathways involved in anti-inflammatory activity in vivo.
In addition to phenolic compounds, another representative bioactive found in liquor is pyrazine.
Pyrazine is an important flavor compound
in Chinese liquor.
Nine kinds of pyrazine were detected by headspace solid phase microextraction (HS-SMPE) combined with gas chromatography-nitrogen and phosphorus detector (GC-NPD) in strong aroma type, clear fragrance type, sauce aroma type, sesame aroma type and old white dry liquor, and the total amount was between
310.
35~3456.
44 μg/kg.
In vitro studies have found that 2-methylpyrazine and 2,3,5,6-tetramethylpyrazine are able to break down triglycerides, so they may have some benefits
in reducing blood lipids and preventing thrombosis.
Since the raw materials (mainly grains) of baijiu contain various proteins, it is speculated that after microbial hydrolysis of baijiu during the fermentation process, there will be peptides and amino acids
with low boiling points.
Therefore, a bioactive tripeptide, namely Pro-His-Pro (PHP),
has been found in sesame-flavored liquor.
Unfortunately, the concentration is too low to quantify
.
PHP was found to carry the inhibitory properties of angiotensin-converting enzyme (ACE) in vivo and to protect HepG2 cells from APPH-induced oxidative stress through Nrf2 signaling, a class of drugs
commonly used to lower blood pressure.
In addition, another tetrapeptide, Ala-Lys-Arg-Ala (AKRA), was found in sesame-flavored liquor, at a concentration of 8.
497 μg/L
.
AKRA also has antioxidant effects in AAPH-induced oxidative stress models, which can inhibit ROS production and inhibit the formation
of pro-inflammatory factors such as malondialdehyde (MDA).
In fact, more bioactive peptides are constantly being discovered from by-products of the liquor fermentation process, such as sake lees (residues after distillation) and liquor mash (fermented grains).
Low bioavailability is a common challenge for bioactive peptides from food sources, and to address this, various carrier materials have been developed to deliver peptides to target tissues
.
Unfortunately, there is currently a lack of in vivo studies on the post-digestion metabolism of peptides in liquor, so whether peptides can remain intact from stomach acid and resist the action of digestive enzymes remains a question
.
More clinical trials are needed to confirm the contribution of bioactive peptides to the anti-atherosclerotic effect of baijiu, and to find suitable delivery systems to improve the bioavailability
of baijiu peptides in the future.
First author
Kang Qiao, female, is a doctoral candidate at Beijing Technology and Business University, focusing on the flavor and health
of baijiu.
Sun Jinyuan, Ph.
D.
, is an associate researcher and master supervisor of the Department of Brewing Engineering, School of Light Industry Science and Technology, Beijing Technology and Business University, a member of the first council of the Traditional Brewed Food Branch of the Chinese Society of Food Science and Technology, and a national specially invited liquor judge of the 2020 China Liquor Association
.
Oriented to flavor and health, he is mainly engaged in the research
of bioactive components in liquor flavor chemistry, liquor and liquor/lees.
As the project leader, he presided over 2 National Natural Science Foundation projects and participated in more than 20 other national, provincial and ministerial projects; Presided over 6 horizontal projects and participated in more than 20 projects; He has published more than 50 papers as the first author and corresponding author, including more than 30 papers included in SCI
.
Sun Baoguo, academician of the Chinese Academy of Engineering, deputy director of the Department of Environment and Light Textiles of the Chinese Academy of Engineering, chairman of the Chinese Society of
Food Science and Technology.
The molecular characteristic structure unit model of meat aroma sulfur compounds was constructed, and a series of important meat flavor food flavor manufacturing technologies were successfully studied, laying the technical foundation for the manufacture of 3-furan sulfide series and asymmetric disulfide food flavors in China.
The new concept of meat flavor manufacturing with Chinese characteristics of "homologous flavor" has been condensed, and the manufacturing technology of meat flavor with livestock and poultry meat, bone and fat as the main raw materials has been successfully researched, laying the technical foundation for the manufacture of meat flavor in China; Committed to the research of liquor chemistry, he put forward the views that the English translation of baijiu is "Baijiu", baijiu is China's "national wine", the research orientation is "healthy flavor dual orientation", the quality improvement direction is "internal seeking external addition, natural strengthening", the development direction is "production modernization, market internationalization", and moderate drinking is beneficial to health.
Committed to the popularization of food additives and liquor science, he edited the comprehensive popular science book "National Wine" and won the first prize
of the 2020 China Petroleum and Chemical Industry Excellent Publication.
He has presided over 5 projects of the National Natural Science Foundation of China, 7 national 973, 863 and national science and technology support projects
.
He has edited 15 academic works, published more than 200 papers indexed by SCI, and obtained more than 20 authorized invention patents
.
As the first completer, he won 1 second prize of the National Technological Invention Award and 3 second prizes
of the National Science and Technology Progress Award.
He won the 2019 Ho Leung Ho Lee "Science and Technology Progress Award" and the 2021 China Wine Industry Association "Major Scientific and Technological Contributor to China's Wine Industry"
.
Wine, beer and Chinese Baijiu in relation to cardiovascular health: the impact of moderate drinking
Qiao Kanga,b, Jinyuan Suna,b,*, Bowen Wanga,b, Baoguo Suna,b,*
a Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
b Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
*Corresponding author.
E-mail address: sunjinyuan@btbu.
edu.
cn
sunbg@btbu.
edu.
cn
Excessive alcohol consumption (≥15 drinks per week) causes chronic diseases and multiple other health conditions.
Nevertheless, alcohol beverages have been used as a vital medicine ingredient in various cultures since ancient times.
A wealth of epidemiological and experimental research has shown that light-moderate alcohol consumption, regardless of beverage type, is associated with reducing cardiovascular incidence and mortality rate.
Due to the disparities in raw materials, fermentation techniques, production environment, etc.
, alcoholic beverages tend to possess different non-ethanol component profiles, thus resulting in varying degrees of health effects.
Furthermore, bioactive compounds in alcohol are continuously discovered as well as the mechanisms underlying their cardioprotective contributions at a molecular level.
This article elucidates the epidemiology of moderate alcohol consumption and various cardiovascular conditions, along with the limitations and controversies of current studies.
In addition, protective effects and putative mechanisms of both ethanol and non-ethanol components of wine, beer, and Chinese Baijiu, the three most representative alcoholic beverages worldwide, are to be evaluated within the context of a rational drinking pattern.
KANG Q, SUN J Y, WANG B W, et al.
Wine, beer and Chinese Baijiu in relation to cardiovascular health: the impact of moderate drinking[J].
Food Science and Human Wellness, 2023, 12(1): 1-13.
DOI:10.
1016/j.
fshw.
2022.
07.
013.
