Beer and its Non-Alcoholic Compounds: Role in Pancreatic Exocrine Secretion, Alcoholic Pancreatitis and Pancreatic Carcinoma

Andreas Gerloff,Manfred V Singer,Peter Feick

doi:10.3390/ijerph7031093

Abstract

In this article we provide an overview of the newest data concerning the effect of non-alcoholic constituents of alcoholic beverages, especially of beer, on pancreatic secretion, and their possible role in alcoholic pancreatitis and pancreatic carcinoma. The data indicate that non-alcoholic constituents of beer stimulate pancreatic enzyme secretion in humans and rats, at least in part, by direct action on pancreatic acinar cells. Some non-alcoholic compounds of beer, such as quercetin, resveratrol, ellagic acid or catechins, have been shown to be protective against experimentally induced pancreatitis by inhibiting pancreatic secretion, stellate cell activation or by reducing oxidative stress. Quercetin, ellagic acid and resveratrol also show anti-carcinogenic potential in vitro and in vivo. However, beer contains many more non-alcoholic ingredients. Their relevance in beer-induced functional alterations of pancreatic cells leading to pancreatitis and pancreatic cancer in humans needs to be further evaluated.

Highlights

Alcoholic beverages contain numerous non-alcoholic compounds that could have beneficial or pathological effects
Because hypersecretion of pancreatic enzymes has been observed in chronic alcoholics, a general impression is that ethanol stimulates basal pancreatic exocrine secretion [1]
Studies on human pancreatic secretion suggest different effects of alcoholic beverages when compared to appropriate ethanol solutions [3,4,5]

Summary

Introduction

Alcoholic beverages contain numerous non-alcoholic compounds that could have beneficial or pathological effects. Whereas the role of alcohol (ethanol) in the development of pancreatic diseases—in particular acute and chronic pancreatitis—has been intensively investigated, only little is known about the effects of non-alcoholic compounds in this context. Some of the nonalcoholic constituents have been shown to be biologically active, the results are often not discussed in appropriate publications in regard to their consumption as an inherent mixture in alcoholic beverages. This review summarizes the present knowledge about the effect of beer and other alcoholic beverages on the pancreas in comparison to pure ethanol. The second part briefly describes the current evidence on the link between beer consumption and pancreatitis based on epidemiological data. Data concerning the effects of selected non-alcoholic compounds of beer on experimentally-induced pancreatitis in animals are presented. Studies that deal with the cancer preventive potential of the non-alcoholic compounds of beer are discussed in the fourth part

Beer and Pancreatic Secretion

Beer and Pancreatitis

Non-Alcoholic Constituents of Beer and Pancreatitis

Beer and Carcinogenesis

Design in vivo

Conclusion