Scientists in Mexico design beer that helps prevent gastrointestinal damage

September 3, 2017
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Scientists from the Autonomous University of Coahuila (Uadec) are working on the creation of a craft beer with probiotics, in order to offer consumers a drink that helps prevent the development of gastrointestinal diseases.

The idea of ​​researchers at the School of Health Sciences (ECS) is to have a market-ready product that, properly consumed, provides health benefits, said project leader Jorge Alejandro Aguirre Joya.

In an interview, Aguirre Joya said that the project is divided into three stages. In the first one will test different probiotic bacteria against bacteria that cause gastrointestinal problems.

In the second, microencapsulation of probiotics will be incorporated into beer, while its effectiveness as a functional food against harmful bacteria in different conditions, such as temperature and storage, among others, will be evaluated.

The third phase will be to evaluate the degree of acceptance of the public to the different ranges of functional craft beer, in which aspects such as taste, color and texture will be compared with similar drinks in the market.




However, a fourth stage has been contemplated, the transfer of technology to a brewing company or the formation of a company to produce the product.

We have reviewed and recommend a daily consumption of two cans of beer for men and one can for women, on average, to obtain certain benefits, especially in the cardiovascular area, he said.

Therefore, based on scientific studies, they will seek to work with similar doses, that is, to consume two or one beer a day from the functional alcoholic beverage to meet specific health needs.

“Being a beer, we know the ravages of excessive consumption, at no time is it urged to exceed the dose,” he said.

“The idea is to consume this drink with responsibility and that when you enjoy a good beer, you also achieve a benefit for the health of the consumer,” said Dr. Aguirre Joya.