Title : Unlocking the potential of Brewers’ Spent Grain: A sustainable model to use beer for better outcome in chronic kidney disease
Abstract:
The rising global incidence of chronic inflammatory diseases calls for innovative and sustainable medical solutions. Brewers’ spent grain (BSG), a byproduct of beer production, presents a unique opportunity in this regard. This review explores the multifaceted health ben- efits of BSG, with a focus on managing chronic kidney disease (CKD). BSG is identified as a potent prebiotic with potential as a ther- apeutic agent in CKD. We emphasize the role of gut dysbiosis in CKD and discuss how BSG could help mitigate metabolic derangements resulting from dysbiosis and CKD. Fermentation of BSG further enhances its positive impact on gut health. Incorporating fermented BSG as a key component in preventive health care could promote a more sustainable and healthier future. By optimizing the use of this typically discarded byproduct, we can align proactive health-care strategies with responsible resource management, benefiting both people and the environment.
Introduction: LET FOOD BE thy medicine and medicine be thy food’’ is an aphorism often attributed to Hippo-crates, which encapsulates the enduring relationship between diet and health. This relationship has gained new dimensions with advances in next-generation sequencing technologies and the concept of food as medi- cine,1 and further deepened our understanding of the gut microbiome and its potential association with noncommu- nicable diseases such as chronic kidney disease (CKD).2 CKD prevalence is increasing and is rapidly contributing to the global disease burden. By 2040, CKD is expected to become the world’s fifth leading cause of mortality.3CKD and environmental sustainability represent inter- secting challenges in global health.4 Brewers’ spent grain (BSG), commonly viewed as a waste byproduct of beer pro- duction, offers a dual-purpose solution: it has the potential both as a dietary intervention for CKD and as a model for sustainable resource management. As kidney function de- clines, the gut assumes a greater role in waste metabolism, often leading to the unintended production of toxic by- products and a disruption of the gut microbiota.5 BSG, rich in dietary fiber and bioactive substances, emerges as a promising dietary intervention. By synthesizing emerging evidence, this narrative review elucidates the potential benefit of BSG in ameliorating dysbiosis in patients with CKD, offering a novel perspective that uniquely links CKD management to the broader objective of planetary health.
CKD and Gut Dysbiosis-A Toxic Interplay: The uremic milieu is complex and influenced by a vari- ety of factors. One of the most significant is its intricate rela- tionship with gut dysbiosis and accumulation of uremic toxins derived from the gut microbiota.6-8 The gut– kidney axis refers to the bidirectional relationship between the gut microbiota and kidney function, where changes in one can significantly impact the other. Research has shed light on this relationship in the context of CKD, particularly the role of gut bacteria in producing uremic toxins.9,10 Studies on hemodialysis patients show that colectomized patients had lower levels of specific uremic toxins compared to those with an intact colon.11 These findings underscore the importance of colon microbes in toxin production, a conclusion further supported by animal studies.12-14.
Keywords: Brewers’ Spent Grain; Chronic Kidney Disease; Fermentation; Gut Microbiota; Prebiotics; Uremic Toxins
