Source: Thailand Medical News Nov 26, 2019 4 years, 11 months, 3 weeks, 6 days, 22 hours, 34 minutes ago
A new research at Oregon State University indicates that compounds from hops may combat
metabolic syndrome by changing the gut microbiome and altering the metabolism of acids produced in the liver.
The results of the study, published in
Molecular Nutrition and Food Research, are a key advance in understanding how
Xanthohumol, a compound that contributes to hops' flavor, and its derivatives work. That is an important step toward improving the lives of the estimated 35% of adults globally who suffer from
metabolic syndrome. The study builds on earlier research at OSU that found
Xanthohumol, often abbreviated to
XN, and two hydrogenated derivatives, DXN and TXN, can likely improve cognitive and other functions in people with the syndrome.
Individuals are considered to have
metabolic syndrome if they have at least two of the following conditions: abdominal obesity, high blod pressure, high blood sugar, low levels of "good" cholesterol and high levels of triglycerides.
Typically, a diet high in saturated fat and refined sugars causes chronic low-grade inflammation that contributes to the development of
metabolic syndrome; the syndrome is associated with cognitive dysfunction and dementia as well as being a major risk factor for cardiovascular disease and Type 2 diabetes.
In a previous study, testing in a mouse model showed that
XN, DXN and TXN improve glucose intolerance, insulin resistance and sensitivity to leptin, a hormone that tells you to feel full when you have eaten enough and also helps regulate energy expenditure. All of these changes are thought to be beneficial in the fight against
metabolic syndrome.
In the most recent research, laboratory animals were given a high-fat diet exclusively, or a high-fat diet that included
XN, TXN or DXN. Scientists then measured the compounds' effects on bile acids, bile is a fluid produced by the liver that helps with the digestion of fats and also monitored tissue inflammation and composition.
The research showed that each of the hops compounds decreased the amount and diversity of microbes, reduced inflammation and changed bile acid metabolism there was a reduction in secondary bile acid production and an increase of conjugated bile acids, which are indicators of improved energy metabolism, glucose metabolism and cholesterol metabolism.
Dr Adrian Gombart, professor of biochemistry and biophysics in the College of Science and a principal investigator at OSU's Linus Pauling Institute and the study's corresponding author told
Thailand Medical News, "Changes in gut microbiota and bile acid metabolism seem to explain at least partially why XN and its derivatives lead to improvements in obesity and other aspects of
metabolic syndrome. But this is not necessarily cause and effect, we need to know which changes to the microbiota are beneficial."
Dr Fred Stevens, professor of pharmaceutical sciences in the OSU College of Pharmacy and also a principal in
vestigator at the Linus Pauling Institute, found it surprising that the benefits were accompanied by a decrease rather than increase in microbiome diversity.
Dr Adrian Gombart noted that the hops compounds have previously been shown to have antimicrobial properties, "so they may be killing off certain bugs that aren't beneficial and preserving other ones that are."
"And further research will try to determine what the compounds are doing directly to the body in addition to what they're doing through the
gut microbiota. These compounds must be having some direct effect on the body through their specific molecular size and shape." Dr Stevens added
The team is pursuing more research and also clinical studies to study the effects of
Xanthohumol as a supplement for
metabolic syndrome patients.
Reference: Yang Zhang et al, Improvements in Metabolic Syndrome by Xanthohumol Derivatives are Linked to Altered Gut Microbiota and Bile Acid Metabolism, Molecular Nutrition & Food Research (2019). DOI: 10.1002/mnfr.201900789
