0
0
A groundbreaking study led by Professor Li Yu and his team from the Shanghai Institute of Nutrition and Health (SINH) of the Chinese Academy of Sciences (CAS) has revealed that ethyl lactate, a compound commonly found in distilled alcoholic beverages, could serve as a potential therapeutic agent for alcohol-associated liver disease (ALD). The research, published in Advanced Science, explores the role of ethyl lactate in reducing the detrimental effects of ALD, including alcoholic hepatosteatosis, inflammation, and acute-on-chronic liver injury.
Alcohol-associated liver disease, a major cause of liver-related morbidity and mortality worldwide, is exacerbated by excessive alcohol consumption. Distilled spirits, which contain higher ethanol concentrations compared to other alcoholic drinks like wine and beer, significantly increase the risk of developing ALD. Despite the global prevalence of ALD, there are currently no effective treatments to address the condition, which is largely dependent on the amount of alcohol consumed.
Alcoholic beverages are complex mixtures of ethanol and various nonethanol ingredients that contribute to their flavor, taste, and quality. While these ingredients include esters, acids, higher alcohols, and aldehydes, little was known about their impact on the development of ALD—until now. In their study, the research team identified 40 chemical compounds present in five types of distilled spirits—whiskey, brandy, baijiu, rum, and vodka—using advanced techniques such as gas chromatography and high-performance liquid chromatography. Among these compounds, 13 were found to be the most prevalent nonethanol ingredients in these spirits.
The team then tested the therapeutic effects of these compounds using a mouse model of chronic-plus-binge ethanol feeding (Gao-Binge), which mimics the effects of excessive alcohol consumption in humans. Remarkably, they found that ethyl lactate, one of the identified compounds, significantly improved liver conditions in a dose-dependent manner. It reduced hepatic steatosis (fat accumulation in the liver), inflammation, and acute-on-chronic liver injury associated with ALD.
Further investigation into the underlying mechanism revealed that ethyl lactate works by inducing fibroblast growth factor 21 (FGF21), a protein that helps regulate metabolism. FGF21 inhibits the harmful activation of mTORC1 (a key regulator of cell growth) and hepatic lipogenesis, which are typically triggered by alcohol consumption and contribute to the progression of ALD.
Interestingly, ethyl lactate is not only found in alcoholic beverages but also in other fermented foods such as vinegar, bread, and sausages. It is widely used as a food flavoring agent and is considered safe for consumption. The findings of this study open up the possibility of using ethyl lactate as a novel strategy for both preventing and treating ALD and may even offer potential benefits for obesity-related metabolic disorders.
This research marks a significant advancement in understanding how foodborne small molecules like ethyl lactate can regulate the progression of liver diseases, offering hope for future therapeutic options for individuals suffering from alcohol-induced liver damage.
For more detailed information, the full study is available in Advanced Science under the title “Ethyl Lactate Ameliorates Hepatic Steatosis and Acute‐on‐Chronic Liver Injury in Alcohol‐Associated Liver Disease by Inducing Fibroblast Growth Factor 21” (DOI: 10.1002/advs.202409516).
