Researchers at Oregon State University have identified a hop-derived compound that appears to lower the population of gut microbes linked to metabolic syndrome, a cluster of conditions that raises the risk of heart attack, stroke, and brain health issues. The findings appear in the journal microbiome.
Diet plays a major role in metabolic syndrome. A pattern high in saturated fats can provoke ongoing, low-grade inflammation throughout the body, which contributes to the development of this syndrome. Diagnosis typically requires at least two of several criteria: central obesity with excess fat around the trunk and organs, elevated blood pressure, high blood sugar, lower levels of beneficial HDL cholesterol, and abnormal triglyceride levels. Metabolic syndrome is more common among individuals with obesity and is associated with greater chances of heart disease, type 2 diabetes, and dementia.
Gut bacteria have long been implicated in metabolic syndrome. In this new work, researchers observed that a xanthohumol compound derived from hops reduced the number of certain microbes in both a mouse model and cultured human cells. These bacteria, including members such as ossilibacter, have been linked to inflammatory processes and metabolic disturbances when exposed to high-fat diets.
In experimental settings, fatty tissue can amplify inflammation in immune cells, a mechanism that has been connected to the progression of type 2 diabetes and related metabolic conditions. Scientists are exploring whether xanthohumol could help modulate these microbial and inflammatory pathways, potentially offering insights into dietary strategies for managing metabolic risk.
Other questions in this area include how postmenopausal women may lower their risk of fatty liver disease, which often accompanies metabolic syndrome. Ongoing research aims to translate these laboratory findings into practical dietary guidance and potential therapies that address gut microbial balance and metabolic health.