Baijiu Non-Alcoholic Compounds: Inhibitory Effect on Helicobacter pylori

A study by Cheng Fang uploaded to figshare in 2026 demonstrates the inhibitory effect of non-alcoholic compounds from Baijiu, a traditional Chinese fermented beverage, on Helicobacter pylori. The dataset likely contains results from in vitro and in vivo experiments, including measurements of inhibitory activity, urease activity, virulence gene transcript levels, cytokine levels, and gut microbiota composition changes. Non-targeted metabolomic analysis identified 384 compounds within the non-alcoholic fraction, including 142 organic acids.

Use Cases

• Identify potential natural antimicrobial compounds based on the 384 identified metabolites.
• Analyze the relationship between lactic acid concentration (1.26 g/L) and H. pylori inhibition.
• Study the impact of dietary compounds on gut microbiota composition, based on changes in Lactobacillus, Akkermansia, and other genera.
• Predict functional changes in gut microbiota pathways, such as those associated with Alzheimer's disease and cancer.

Strengths

• Includes specific quantitative results, such as lactic acid concentration of 1.26 g/L.
• Provides multi-faceted experimental evidence from in vitro, in vivo, and metabolomic analyses.
• Identifies 384 compounds through non-targeted metabolomic analysis.

Limitations

• Column-level documentation is absent; field semantics must be inferred after download.
• Row count is unknown, which may limit suitability assessment.
• The dataset is small (313.0 KB), indicating limited scope.

Provenance

Source

figshare

Collection Method

Experimental research, likely from laboratory assays and metabolomic profiling.

Freshness

Last updated 2026-04-24 05:39:48; freshness should be verified.

Geography

China (study focuses on the traditional Chinese beverage Baijiu)