51
|
Ronnebaum TA, Gardner SM, Christianson DW. An Aromatic Cluster in the Active Site of epi-Isozizaene Synthase Is an Electrostatic Toggle for Divergent Terpene Cyclization Pathways. Biochemistry 2020; 59:4744-4754. [PMID: 33270439 DOI: 10.1021/acs.biochem.0c00876] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The sesquiterpene cyclase epi-isozizaene synthase (EIZS) catalyzes the cyclization of farnesyl diphosphate to form the tricyclic precursor of the antibiotic albaflavenone. The hydrophobic active site is largely defined by aromatic residues that direct a multistep reaction sequence through multiple carbocation intermediates. The previous substitution of polar residues for a key aromatic residue, F96, converts EIZS into a high-fidelity sesquisabinene synthase: the F96S, F96M, and F96Q variants generate 78%, 91%, and 97% sesquisabinene A, respectively. Here, we report high-resolution X-ray crystal structures of two of these reprogrammed cyclases. The structures of the F96M EIZS-Mg2+3-risedronate and F96M EIZS-Mg2+3-inorganic pyrophosphate-benzyltriethylammonium cation complexes reveal structural changes in the F96 aromatic cluster that redirect the cyclization pathway leading from the bisabolyl carbocation intermediate in catalysis. The structure of the F96S EIZS-Mg2+3-neridronate complex reveals a partially occupied inhibitor and an enzyme active site caught in transition between open and closed states. Finally, three structures of wild-type EIZS complexed with the bisphosphonate inhibitors neridronate, pamidronate, and risedronate provide a foundation for understanding binding differences between wild-type and variant enzymes. These structures provide new insight regarding active site flexibility, particularly with regard to the potential for subtle expansion and contraction to accommodate ligands of varying sizes as well as bound water molecules. Additionally, these structures highlight the importance of conformational changes in the F96 aromatic cluster that could influence cation-π interactions with carbocation intermediates in catalysis.
Collapse
Affiliation(s)
- Trey A Ronnebaum
- Roy and Diana Vagelos Laboratories, Department of Chemistry, University of Pennsylvania, Philadelphia, Pennsylvania 19104-6323, United States
| | - Sarah M Gardner
- Department of Biochemistry and Biophysics, Perelman School of Medicine, University of Pennsylvania, Philadelphia, Pennsylvania 19104, United States
| | - David W Christianson
- Roy and Diana Vagelos Laboratories, Department of Chemistry, University of Pennsylvania, Philadelphia, Pennsylvania 19104-6323, United States
| |
Collapse
|
52
|
Radonjić S, Maraš V, Raičević J, Košmerl T. Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases. Molecules 2020; 25:E4960. [PMID: 33120907 PMCID: PMC7663142 DOI: 10.3390/molecules25214960] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 10/16/2020] [Accepted: 10/21/2020] [Indexed: 12/12/2022] Open
Abstract
Wine and beer are nowadays the most popular alcoholic beverages, and the benefits of their moderate consumption have been extensively supported by the scientific community. The main source of wine and beer's antioxidant behavior are the phenolic substances. Phenolic compounds in wine and beer also influence final product quality, in terms of color, flavor, fragrance, stability, and clarity. Change in the quantity and quality of phenolic compounds in wine and beer depends on many parameters, beginning with the used raw material, its place of origin, environmental growing conditions, and on all the applied technological processes and the storage of the final product. This review represents current knowledge of phenolic compounds, comparing qualitative and quantitative profiles in wine and beer, changes of these compounds through all phases of wine and beer production are discussed, as well as the possibilities for increasing their content. Analytical methods and their importance for phenolic compound determination have also been pointed out. The observed data showed wine as the beverage with a more potent biological activity, due to a higher content of phenolic compounds. However, both of them contain, partly similar and different, phenolic compounds, and recommendations have to consider the drinking pattern, consumed quantity, and individual preferences. Furthermore, novel technologies have been developing rapidly in order to improve the polyphenolic content and antioxidant activity of these two beverages, particularly in the brewing industry.
Collapse
Affiliation(s)
- Sanja Radonjić
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Vesna Maraš
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Jovana Raičević
- “13. Jul Plantaže” a.d., Research and Development Sector, Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro; (V.M.); (J.R.)
| | - Tatjana Košmerl
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia;
| |
Collapse
|
53
|
Berne S, Kovačević N, Kastelec D, Javornik B, Radišek S. Hop Polyphenols in Relation to Verticillium Wilt Resistance and Their Antifungal Activity. PLANTS (BASEL, SWITZERLAND) 2020; 9:E1318. [PMID: 33036218 PMCID: PMC7601901 DOI: 10.3390/plants9101318] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 09/30/2020] [Accepted: 10/03/2020] [Indexed: 11/17/2022]
Abstract
(1) Background: Verticillium wilt (VW) of hop is a devastating disease caused by the soil-borne fungi Verticillium nonalfalfae and Verticillium dahliae. As suggested by quantitative trait locus (QTL) mapping and RNA-Seq analyses, the underlying molecular mechanisms of resistance in hop are complex, consisting of preformed and induced defense responses, including the synthesis of various phenolic compounds. (2) Methods: We determined the total polyphenolic content at two phenological stages in roots and stems of 14 hop varieties differing in VW resistance, examined the changes in the total polyphenols of VW resistant variety Wye Target (WT) and susceptible Celeia (CE) on infection with V. nonalfalfae, and assessed the antifungal activity of six commercial phenolic compounds and total polyphenolic extracts from roots and stems of VW resistant WT and susceptible CE on the growth of two different V. nonalfalfae hop pathotypes. (3) Results: Generally, total polyphenols were higher in roots than stems and increased with maturation of the hop. Before flowering, the majority of VW resistant varieties had a significantly higher content of total polyphenols in stems than susceptible varieties. At the symptomatic stage of VW disease, total polyphenols decreased in VW resistant WT and susceptible CE plants in both roots and stems. The antifungal activity of total polyphenolic extracts against V. nonalfalfae was higher in hop extracts from stems than those from roots. Among the tested phenolic compounds, only p-coumaric acid and tyrosol markedly restricted fungal growth. (4) Conclusions: Although the correlation between VW resistance and total polyphenols content is not straightforward, higher levels of total polyphenols in the stems of the majority of VW resistant hop varieties at early phenological stages probably contribute to fast and efficient activation of signaling pathways, leading to successful defense against V. nonalfalfae infection.
Collapse
Affiliation(s)
- Sabina Berne
- Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (S.B.); (N.K.); (D.K.); (B.J.)
| | - Nataša Kovačević
- Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (S.B.); (N.K.); (D.K.); (B.J.)
| | - Damijana Kastelec
- Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (S.B.); (N.K.); (D.K.); (B.J.)
| | - Branka Javornik
- Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (S.B.); (N.K.); (D.K.); (B.J.)
| | - Sebastjan Radišek
- Slovenian Institute of Hop Research and Brewing, Cesta Žalskega tabora 2, SI-3310 Žalec, Slovenia
| |
Collapse
|
54
|
Humulus lupulus L. as a Natural Source of Functional Biomolecules. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10155074] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Hops (Humulus lupulus L.) are used traditionally in the brewing industry to confer bitterness, aroma, and flavor to beer. However, in recent years, it has been reported that female inflorescences contain a huge variety of bioactive compounds. Due to the growing interest of the consumers by natural ingredients, intense research has been carried out in the last years to find new sources of functional molecules. This review collects the works about the bioactive potential of hops with applications in the food, pharmaceutical, or cosmetic industries. Moreover, an overview of the main extraction technologies to recover biomolecules from hops is shown. Bioactivities of hop extracts such as antibacterial, antifungal, cardioprotective, antioxidant, anti-inflammatory, anticarcinogenic, and antiviral are also summarized. It can be concluded that hops present a high potential of bioactive ingredients with high quality that can be used as preservative agents in fresh foods, extending their shelf life, and they can be incorporated in cosmetic formulation for skincare as well.
Collapse
|
55
|
Xu D, Chen T, Liu Y. The physical properties, antioxidant and antimicrobial activity of chitosan–gelatin edible films incorporated with the extract from hop plant. Polym Bull (Berl) 2020. [DOI: 10.1007/s00289-020-03294-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
56
|
Kunej U, Mikulič-Petkovšek M, Radišek S, Štajner N. Changes in the Phenolic Compounds of Hop ( Humulus lupulus L.) Induced by Infection with Verticillium nonalfalfae, the Causal Agent of Hop Verticillium Wilt. PLANTS (BASEL, SWITZERLAND) 2020; 9:E841. [PMID: 32635416 PMCID: PMC7411879 DOI: 10.3390/plants9070841] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 07/01/2020] [Accepted: 07/02/2020] [Indexed: 12/05/2022]
Abstract
Phenolic compounds are involved in plant responses to various biotic and abiotic stress factors, with many studies suggesting their role in defense mechanisms against fungal pathogens. Soilborne vascular pathogen Verticillium nonalfalfae causes severe wilting and consequent dieback in a wide range of economically important crops, including hops (Humulus lupulus L.). In this study, we investigated the differential accumulation of phenolics in the susceptible "Celeia" and resistant "Wye Target" hop cultivars during the pathogenesis of Verticillium wilt. Quantitative polymerase chain reaction showed that colonization in the roots of both cultivars was intensive, but decreased continuously throughout the experiment in the resistant cultivar, while the relative fungal amount continuously increased in the stems of the susceptible cultivar. In response to colonization in the roots of the resistant cultivar, a significant increase in total flavanols was detected at three days postinoculation (dpi), suggesting a possible role in preventing fungus spread into the stems. The accumulation of phenolic compounds was less pronounced in the stems of the resistant cultivar since, compared to the latter, significant increases in flavonols at 3 and 15 dpi and hydroxycinnamic acids at 6 dpi were observed in the stems of the susceptible cultivar.
Collapse
Affiliation(s)
- Urban Kunej
- Department of Agronomy, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia; (U.K.); (M.M.-P.)
| | - Maja Mikulič-Petkovšek
- Department of Agronomy, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia; (U.K.); (M.M.-P.)
| | - Sebastjan Radišek
- Plant Protection Department, Slovenian Institute of Hop Research and Brewing, 3310 Žalec, Slovenia;
| | - Nataša Štajner
- Department of Agronomy, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia; (U.K.); (M.M.-P.)
| |
Collapse
|
57
|
A Review of the Potential Health Benefits of Low Alcohol and Alcohol-Free Beer: Effects of Ingredients and Craft Brewing Processes on Potentially Bioactive Metabolites. BEVERAGES 2020. [DOI: 10.3390/beverages6020025] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Beer is a beverage of significant historical and cultural importance. Interest in the potential health effects of alcoholic beverages has largely focused on wine; however, there are a number of potentially beneficial bioactives that beer may contain that warrant further investigation. The challenge of considering any potential health benefits of beer are restricted by the negative consequences of its alcohol and energy content. There is potential to enhance the bioactive qualities of beer whilst reducing the alcohol and energy content through novel brewing approaches often used in craft brewing, in terms of ingredients, brewing methods and type of fermentation. Consumer demand to produce a greater variety of beer types, including alcohol-free beers, may also help to increase the number of beers which may have greater potential to improve health, with lower levels of alcohol, while still being tasty products. As low alcohol, prebiotic and bioactive containing beers are developed, it is important that their potential health benefits and risks are fully assessed.
Collapse
|
58
|
de Bruijn WJC, Levisson M, Beekwilder J, van Berkel WJH, Vincken JP. Plant Aromatic Prenyltransferases: Tools for Microbial Cell Factories. Trends Biotechnol 2020; 38:917-934. [PMID: 32299631 DOI: 10.1016/j.tibtech.2020.02.006] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 02/13/2020] [Accepted: 02/14/2020] [Indexed: 01/09/2023]
Abstract
In plants, prenylation of aromatic compounds, such as (iso)flavonoids and stilbenoids, by membrane-bound prenyltransferases (PTs), is an essential step in the biosynthesis of many bioactive compounds. Prenylated aromatic compounds have various health-beneficial properties that are interesting for industrial applications, but their exploitation is limited due to their low abundance in nature. Harnessing plant aromatic PTs for prenylation in microbial cell factories may be a sustainable and economically viable alternative. Limitations in prenylated aromatic compound production have been identified, including availability of prenyl donor substrate. In this review, we summarize the current knowledge about plant aromatic PTs and discuss promising strategies towards the optimized production of prenylated aromatic compounds by microbial cell factories.
Collapse
Affiliation(s)
- Wouter J C de Bruijn
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, Netherlands
| | - Mark Levisson
- Laboratory of Plant Physiology, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB, Wageningen, Netherlands
| | - Jules Beekwilder
- Wageningen Plant Research, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB, Wageningen, Netherlands
| | - Willem J H van Berkel
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, Netherlands
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, Netherlands.
| |
Collapse
|
59
|
Hao J, Speers R, Fan H, Deng Y, Dai Z. A Review of Cyclic and Oxidative Bitter Derivatives of Alpha, Iso-Alpha and Beta-Hop Acids. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1712641] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Junguang Hao
- Key Laboratory of Characteristic Fruits and Vegetables Fermentation, College of Food Science and Engineering, Beibu Gulf University, Qinzhou, Guangxi, P.R. China
| | - R.A. Speers
- Canadian Institute of Fermentation Technology, Dalhousie University, Halifax, Nova Scotia Canada
- International Centre of Brewing and Distilling, Heriot Watt University, Riccarton, Edinburgh, Scotland
- Department of Brewing Science, Qilu University, Jinan, Shandong, P.R. China
| | - Heliang Fan
- Key Laboratory of Characteristic Fruits and Vegetables Fermentation, College of Food Science and Engineering, Beibu Gulf University, Qinzhou, Guangxi, P.R. China
| | - Yang Deng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong, P.R. China
| | - Ziru Dai
- Key Laboratory of Characteristic Fruits and Vegetables Fermentation, College of Food Science and Engineering, Beibu Gulf University, Qinzhou, Guangxi, P.R. China
| |
Collapse
|
60
|
Tan YP, Agnew-Francis KA, Hofmann J, Savchenko AI, Lafontaine SR, Boyle GM, Bernhardt PV, Fraser JA, Shellhammer TH, Williams CM. Humulene Diepoxides from the Australian Arid Zone Herb Dysphania: Assignment of Aged Hops Constituents. Chemistry 2020; 26:1653-1660. [PMID: 31961021 DOI: 10.1002/chem.201904420] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 11/13/2019] [Indexed: 01/22/2023]
Abstract
Dysphania is an abundant genus of plants, many of which are endemic to the Australian continent, occurring primarily in arid and temperate zones. Despite their prevalence, very few investigations into the phytochemistry of native Dysphania have been undertaken. Described herein, is the isolation and elucidation of two enantiomeric diastereomers of humulene diepoxide C from D. kalpari and D. rhadinostachya, of which unassigned diastereomers of humulene diepoxide C have been previously reported as components in beer brewed from aged hops. In addition, two (+)-humulene diepoxiols (humulene diepoxiol C-I and C-II) were isolated from D. rhadinostachya. Analysis of Chinook hops oil confirmed the presence of both humulene diepoxide C-I and C-II as trace components, and in turn enabled GC-MS peak assignment to the relative stereochemistry. Anticancer assays did not reveal any significant activity for the (+)-humulene diepoxides. Antifungal assays showed good activity against a drug-resistant strain of C. auris, with MIC50 values of 8.53 and 4.91 μm obtained for (+)-humulene diepoxide C-I and C-II, respectively.
Collapse
Affiliation(s)
- Yuen Ping Tan
- School of Chemistry and Molecular Biosciences, University of Queensland, Brisbane, 4072, Australia
| | - Kylie A Agnew-Francis
- School of Chemistry and Molecular Biosciences, University of Queensland, Brisbane, 4072, Australia
| | - Julian Hofmann
- Institute of Organic Chemistry, Karlsruhe Institute for Technology, 76131, Karlsruhe, Germany
| | - Andrei I Savchenko
- School of Chemistry and Molecular Biosciences, University of Queensland, Brisbane, 4072, Australia
| | - Scott R Lafontaine
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331-6602, USA
| | - Glen M Boyle
- QIMR Berghofer Medical Research Institute, PO Royal Brisbane Hospital, Brisbane, 4029, Queensland, Australia
| | - Paul V Bernhardt
- School of Chemistry and Molecular Biosciences, University of Queensland, Brisbane, 4072, Australia
| | - James A Fraser
- School of Chemistry and Molecular Biosciences, University of Queensland, Brisbane, 4072, Australia
| | - Thomas H Shellhammer
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331-6602, USA
| | - Craig M Williams
- School of Chemistry and Molecular Biosciences, University of Queensland, Brisbane, 4072, Australia
| |
Collapse
|
61
|
|
62
|
Luo Y, Kong L, Xue R, Wang W, Xia X. Bitterness in alcoholic beverages: The profiles of perception, constituents, and contributors. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.026] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
|
63
|
Pérez-Manríquez J, Escalona N, Pérez-Correa J. Bioactive Compounds of the PVPP Brewery Waste Stream and their Pharmacological Effects. MINI-REV ORG CHEM 2020. [DOI: 10.2174/1570193x16666190723112623] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Beer, one of the most commonly consumed alcoholic beverages, is rich in polyphenols
and is the main dietary source of xanthohumol and related prenylflavonoids. However, to avoid haze
formation caused by the interaction between polyphenols and proteins, most phenolic compounds are
removed from beer and lost in the brewery waste stream via polyvinylpolypyrrolidone (PVPP)
adsorption. This waste stream contains several polyphenols with high antioxidant capacity and pharmacological
effects; that waste could be used as a rich, low-cost source of these compounds, though
little is known about its composition and potential attributes. This work aims to review the polyphenols
present in this brewery waste stream, as well as the health benefits associated with their consumption.
Collapse
Affiliation(s)
- J. Pérez-Manríquez
- Department of Chemical and Bioprocess Engineering, School of Engineering, Pontificia Universidad Catolica de Chile, Vicuna Mackenna 4860, Macul, Santiago, Chile
| | - N. Escalona
- Department of Chemical and Bioprocess Engineering, School of Engineering, Pontificia Universidad Catolica de Chile, Vicuna Mackenna 4860, Macul, Santiago, Chile
| | - J.R. Pérez-Correa
- Department of Chemical and Bioprocess Engineering, School of Engineering, Pontificia Universidad Catolica de Chile, Vicuna Mackenna 4860, Macul, Santiago, Chile
| |
Collapse
|
64
|
Osorio-Paz I, Brunauer R, Alavez S. Beer and its non-alcoholic compounds in health and disease. Crit Rev Food Sci Nutr 2019; 60:3492-3505. [PMID: 31782326 DOI: 10.1080/10408398.2019.1696278] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Moderate alcohol consumption has been associated with beneficial effects on human health. Specifically, consumption of red wine and beer has shown a J-shape relation with many important diseases. While a role of ethanol cannot be excluded, the high content of polyphenols in both beverages has been proposed to contribute to these effects, with beer having the advantage over wine that it is lower in alcohol. In addition to ethanol, beer contains a wide variety of compounds with known medicinal potential such as kaempferol, quercetin, tyrosol and phenolic acids, and it is the main dietary source for the flavones xanthohumol and 8-prenylnaringenin, and bitter acids such as humulones and lupulones. Clinical and pre-clinical evidence for the protective effects of moderate beer consumption against cardiovascular disease and other diseases has been accumulating since the 1990s, and the non-alcoholic compounds of beer likely exert most of the observed beneficial effects. In this review, we summarize and discuss the effects of beer consumption in health and disease as well as the clinical potential of its non-alcoholic compounds which may be promising candidates for new therapies against common chronic diseases.
Collapse
Affiliation(s)
- Ixchel Osorio-Paz
- Departamento de Ciencias de la Salud, Universidad Autónoma Metropolitana, Unidad Lerma, Estado de México, México
| | - Regina Brunauer
- Department of Veterinary Physiology and Pharmacology, College of Veterinary Medicine and Biomedical Sciences, Texas A&M University, College Station, TX, USA
| | - Silvestre Alavez
- Departamento de Ciencias de la Salud, Universidad Autónoma Metropolitana, Unidad Lerma, Estado de México, México
| |
Collapse
|
65
|
|
66
|
Duarte LM, Amorim TL, Adriano LHC, Oliveira MAL. Baseline separation of α and β‐acids homologues and isomers in hop (
Humulus lupulus L
.) by CD‐MEKC‐UV. Electrophoresis 2019; 40:1779-1786. [DOI: 10.1002/elps.201900101] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 05/06/2019] [Accepted: 05/11/2019] [Indexed: 12/17/2022]
Affiliation(s)
- Lucas M. Duarte
- GQAQ: Grupo de Química Analítica e Quimiometria, Departament of ChemistryUniversidade Federal de Juiz de Fora Juiz de Fora Brazil
| | - Tatiane L. Amorim
- GQAQ: Grupo de Química Analítica e Quimiometria, Departament of ChemistryUniversidade Federal de Juiz de Fora Juiz de Fora Brazil
| | - Luiz H. C. Adriano
- GQAQ: Grupo de Química Analítica e Quimiometria, Departament of ChemistryUniversidade Federal de Juiz de Fora Juiz de Fora Brazil
| | - Marcone A. L. Oliveira
- GQAQ: Grupo de Química Analítica e Quimiometria, Departament of ChemistryUniversidade Federal de Juiz de Fora Juiz de Fora Brazil
| |
Collapse
|
67
|
Effect of different extraction solvents on phenolic compounds and antioxidant capacity of hop flowers (Humulus lupulus L.). ACTA ACUST UNITED AC 2019. [DOI: 10.17660/actahortic.2019.1236.1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
68
|
Bocquet L, Sahpaz S, Bonneau N, Beaufay C, Mahieux S, Samaillie J, Roumy V, Jacquin J, Bordage S, Hennebelle T, Chai F, Quetin-Leclercq J, Neut C, Rivière C. Phenolic Compounds from Humulus lupulus as Natural Antimicrobial Products: New Weapons in the Fight against Methicillin Resistant Staphylococcus aureus, Leishmania mexicana and Trypanosoma brucei Strains. Molecules 2019; 24:molecules24061024. [PMID: 30875854 PMCID: PMC6472001 DOI: 10.3390/molecules24061024] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 03/09/2019] [Accepted: 03/10/2019] [Indexed: 12/23/2022] Open
Abstract
New anti-infective agents are urgently needed to fight microbial resistance. Methicillin-resistant Staphylococcus aureus (MRSA) strains are particularly responsible for complicated pathologies that are difficult to treat due to their virulence and the formation of persistent biofilms forming a complex protecting shell. Parasitic infections caused by Trypanosoma brucei and Leishmania mexicana are also of global concern, because of the mortality due to the low number of safe and effective treatments. Female inflorescences of hop produce specialized metabolites known for their antimicrobial effects but underexploited to fight against drug-resistant microorganisms. In this study, we assessed the antimicrobial potential of phenolic compounds against MRSA clinical isolates, T. brucei and L. mexicana. By fractionation process, we purified the major prenylated chalcones and acylphloroglucinols, which were quantified by UHPLC-UV in different plant parts, showing their higher content in the active flowers extract. Their potent antibacterial action (MIC < 1 µg/mL for the most active compound) was demonstrated against MRSA strains, through kill curves, post-antibiotic effects, anti-biofilm assays and synergy studies with antibiotics. An antiparasitic activity was also shown for some purified compounds, particularly on T. brucei (IC50 < 1 to 11 µg/mL). Their cytotoxic activity was assessed both on cancer and non-cancer human cell lines.
Collapse
Affiliation(s)
- Laetitia Bocquet
- EA 7394-ICV, Charles Viollette Research Institute, SFR Condorcet FR CNRS 3417, Univ. Lille, INRA, ISA-Yncréa, Univ. Artois, University Littoral Côte d'Opale, 3 rue du Professeur Laguesse, 59000 Lille, France.
| | - Sevser Sahpaz
- EA 7394-ICV, Charles Viollette Research Institute, SFR Condorcet FR CNRS 3417, Univ. Lille, INRA, ISA-Yncréa, Univ. Artois, University Littoral Côte d'Opale, 3 rue du Professeur Laguesse, 59000 Lille, France.
| | - Natacha Bonneau
- EA 7394-ICV, Charles Viollette Research Institute, SFR Condorcet FR CNRS 3417, Univ. Lille, INRA, ISA-Yncréa, Univ. Artois, University Littoral Côte d'Opale, 3 rue du Professeur Laguesse, 59000 Lille, France.
| | - Claire Beaufay
- Pharmacognosy Research group, Louvain Drug Research Institute, Université Catholique de Louvain, 1200 Brussels, Belgium.
| | - Séverine Mahieux
- U995-LIRIC, Lille Inflammation Research International Center, University Lille, Inserm, CHU Lille, 59000 Lille, France.
| | - Jennifer Samaillie
- EA 7394-ICV, Charles Viollette Research Institute, SFR Condorcet FR CNRS 3417, Univ. Lille, INRA, ISA-Yncréa, Univ. Artois, University Littoral Côte d'Opale, 3 rue du Professeur Laguesse, 59000 Lille, France.
| | - Vincent Roumy
- EA 7394-ICV, Charles Viollette Research Institute, SFR Condorcet FR CNRS 3417, Univ. Lille, INRA, ISA-Yncréa, Univ. Artois, University Littoral Côte d'Opale, 3 rue du Professeur Laguesse, 59000 Lille, France.
| | - Justine Jacquin
- EA 7394-ICV, Charles Viollette Research Institute, SFR Condorcet FR CNRS 3417, Univ. Lille, INRA, ISA-Yncréa, Univ. Artois, University Littoral Côte d'Opale, 3 rue du Professeur Laguesse, 59000 Lille, France.
| | - Simon Bordage
- EA 7394-ICV, Charles Viollette Research Institute, SFR Condorcet FR CNRS 3417, Univ. Lille, INRA, ISA-Yncréa, Univ. Artois, University Littoral Côte d'Opale, 3 rue du Professeur Laguesse, 59000 Lille, France.
| | - Thierry Hennebelle
- EA 7394-ICV, Charles Viollette Research Institute, SFR Condorcet FR CNRS 3417, Univ. Lille, INRA, ISA-Yncréa, Univ. Artois, University Littoral Côte d'Opale, 3 rue du Professeur Laguesse, 59000 Lille, France.
| | - Feng Chai
- U1008-Controlled Drug Delivery Systems and Biomaterials, University Lille, Inserm, CHU Lille, 59000 Lille, France.
| | - Joëlle Quetin-Leclercq
- Pharmacognosy Research group, Louvain Drug Research Institute, Université Catholique de Louvain, 1200 Brussels, Belgium.
| | - Christel Neut
- U995-LIRIC, Lille Inflammation Research International Center, University Lille, Inserm, CHU Lille, 59000 Lille, France.
| | - Céline Rivière
- EA 7394-ICV, Charles Viollette Research Institute, SFR Condorcet FR CNRS 3417, Univ. Lille, INRA, ISA-Yncréa, Univ. Artois, University Littoral Côte d'Opale, 3 rue du Professeur Laguesse, 59000 Lille, France.
| |
Collapse
|
69
|
Guo X, Shen H, Liu Y, Wang Q, Wang X, Peng C, Liu W, Zhao ZK. Enabling Heterologous Synthesis of Lupulones in the Yeast Saccharomyces cerevisiae. Appl Biochem Biotechnol 2019; 188:787-797. [PMID: 30684240 DOI: 10.1007/s12010-019-02957-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2018] [Accepted: 01/11/2019] [Indexed: 01/26/2023]
Abstract
Lupulones, naturally produced by glandular trichomes of hop (Humulus lupulus), are prenylated phloroglucinol derivatives that contribute the bitter flavor of beer and demonstrate antimicrobial and anticancer activities. It is appealing to develop microbial cell factories such that lupulones may be produced via fermentation technology in lieu of extraction from limited plant resources. In this study, the yeast Saccharomyces cerevisiae transformants harboring a synthetic lupulone pathway that consisted of five genes from hop were constructed. The transformants accumulated several precursors but failed to accumulate lupulones. Overexpression of 3-hydroxy-3-methyl glutaryl co-enzyme A reductase, the key enzyme in precursor formation in the mevalonate pathway, also failed to achieve a detectable level of lupulones. To decrease the consumption of the precursors, the ergosterol biosynthesis pathway was chemically downregulated by a small molecule ketoconazole, leading to successful production of lupulones. Our study demonstrated a combination of molecular biology and chemical biology to regulate the metabolism for heterologous production of lupulones. The strategy may be valuable for future engineering microbial process for other prenylated natural products.
Collapse
Affiliation(s)
- Xiaojia Guo
- Division of Biotechnology, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, 116023, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Hongwei Shen
- Division of Biotechnology, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, 116023, China
| | - Yuxue Liu
- Division of Biotechnology, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, 116023, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Qian Wang
- Division of Biotechnology, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, 116023, China
| | - Xueying Wang
- Division of Biotechnology, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, 116023, China
| | - Chang Peng
- Division of Biotechnology, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, 116023, China
| | - Wujun Liu
- Division of Biotechnology, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, 116023, China
| | - Zongbao K Zhao
- Division of Biotechnology, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, 116023, China.
| |
Collapse
|
70
|
Knez Hrnčič M, Španinger E, Košir IJ, Knez Ž, Bren U. Hop Compounds: Extraction Techniques, Chemical Analyses, Antioxidative, Antimicrobial, and Anticarcinogenic Effects. Nutrients 2019; 11:E257. [PMID: 30678345 PMCID: PMC6412513 DOI: 10.3390/nu11020257] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 01/10/2019] [Accepted: 01/18/2019] [Indexed: 12/11/2022] Open
Abstract
Hop plants comprise a variety of natural compounds greatly differing in their structure and properties. A wide range of methods have been developed for their isolation and chemical analysis, as well as for determining their antioxidative, antimicrobial, and antigenotoxic potentials. This contribution provides an overview of extraction and fractionation techniques of the most important hop compounds known for their health-promoting features. Although hops remain the principal ingredient for providing the taste, stability, and antimicrobial protection of beer, they have found applications in the pharmaceutical and other food industries as well. This review focuses on numerous health-promoting effects of hops raging from antioxidative, sedative, and anti-inflammatory potentials, over anticarcinogenic features to estrogenic activity. Therefore, hops should be exploited for the prevention and even healing of several prevalent diseases like cardiovascular disorders and various cancer types. New ideas for future studies on hops are finally presented: computational investigations of chemical reactivities of hop compounds, nanoencapsulation, and synergistic effects leading to a higher bioavailability of biologically active substances as well as the application of waste hop biomass from breweries for the production of high-added-value products in accordance with the biorefinery concept.
Collapse
Affiliation(s)
- Maša Knez Hrnčič
- Laboratory of Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, SI-2000 Maribor, Slovenia.
| | - Eva Španinger
- Laboratory of Physical Chemistry and Chemical Thermodynamics, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, SI-2000 Maribor, Slovenia.
| | - Iztok Jože Košir
- Slovenian Institute of Hop Research and Brewing, Cesta Žalskega Tabora 2, SI-3310 Žalec, Slovenia.
| | - Željko Knez
- Laboratory of Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, SI-2000 Maribor, Slovenia.
| | - Urban Bren
- Laboratory of Physical Chemistry and Chemical Thermodynamics, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, SI-2000 Maribor, Slovenia.
| |
Collapse
|
71
|
Neiens SD, Steinhaus M. Investigations on the Impact of the Special Flavor Hop Variety Huell Melon on the Odor-Active Compounds in Late Hopped and Dry Hopped Beers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:364-371. [PMID: 30539627 DOI: 10.1021/acs.jafc.8b05663] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Bottom-fermented and top-fermented beers, both either late or dry hopped with Huell Melon hops, and respective reference beers without late or dry hopping were subjected to a comparative odorant screening by aroma extract dilution analyses. On the basis of differences in the FD factors, 14 odorants were identified as hop-derived. Among them were ethyl 2-methylpropanoate, methyl 2-methylbutanoate, ethyl 2-methylbutanoate, propyl 2-methylbutanoate, myrcene, linalool, and geraniol. Differences between late hopped, dry hopped, and reference beers were substantiated by quantitation. Results showed minimal transfer of myrcene from hops into beer. Moderate transfer was observed for propyl 2-methylbutanoate, geraniol, and linalool. Process-induced changes of ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, and methyl 2-methylbutanoate were beyond a direct transfer from hops into beer, suggesting a formation from the corresponding hop-derived carboxylic acids by yeast. Spiking experiments revealed that linalool and propyl 2-methylbutanoate contributed particularly to the characteristic aroma of beers flavored with Huell Melon hops.
Collapse
Affiliation(s)
- Silva D Neiens
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich , Lise-Meitner-Straße 34 , 85354 Freising , Germany
| | - Martin Steinhaus
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich , Lise-Meitner-Straße 34 , 85354 Freising , Germany
| |
Collapse
|
72
|
Andrés-Iglesias C, Blanco CA, Montero O. Sugar, Hop α-Acid, and Amino Acid Contents Contribute to the Differential Profile Between Nonalcoholic and Alcoholic Beers. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-018-1338-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
73
|
|
74
|
Suzuki S, Yamazaki T, Takahashi C, Kaneko Y, Morimoto-Kobayashi Y, Katayama M. The relationship between the effect of matured hop extract and physical activity on reducing body fat: re-analysis of data from a randomized, double-blind, placebo-controlled parallel group study. Nutr J 2018; 17:98. [PMID: 30376838 PMCID: PMC6208082 DOI: 10.1186/s12937-018-0405-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2018] [Accepted: 10/17/2018] [Indexed: 12/16/2022] Open
Abstract
BACKGROUND We recently reported that successive ingestion of matured hop extract (MHE), produced by oxidation of hops, results in a reduction of body fat in healthy overweight participants. A combined effect of MHE and physical activity on body fat has not been investigated. Thus, we re-analyzed data from the previous study to explore the relationship between the effect of MHE and walking as an index of physical activity. METHODS This analysis uses existing data from a randomized, double-blind, placebo-controlled parallel group study in which MHE (active) or placebo was given for 12 w to 200 healthy overweight Japanese, from May to December 2014. Correlation between the change in abdominal fat areas at 12 w and the number of steps taken per day was tested by Spearman's correlation coefficient test. The subjects were stratified using the average number of steps per day of Japanese into walking less and walking more subgroups (WL and WM, respectively) as follows: placebo (WL, n = 43; WM, n = 44) and active (WL, n = 49; WM, n = 42). Reductions in total, visceral, and subcutaneous fat area (TFA, VFA and SFA, respectively) were evaluated. The interaction effect between ingestion (active/placebo) and walking (WL/WM) was analyzed using two-way analysis of variance (ANOVA). RESULTS There was a significant negative correlation between the change in VFA and daily steps taken in the active group (r = - 0.208, P = 0.048). No significant correlation in TFA or SFA. Although the interaction effect in TFA was not significant, the main effect of ingestion was significant (P = 0.045). In contrast, the interaction effect in VFA was suggested to be synergistic (P = 0.055). CONCLUSION The results suggested that MHE ingestion combined with light intensity exercise would induce a greater reduction in VFA which would be beneficial for obese or overweight individuals in reducing obesity and obesity-related diseases. TRIAL REGISTRATION UMIN-CTR UMIN000014185 registered 6 June 2014.
Collapse
Affiliation(s)
- Shigeo Suzuki
- Research Laboratories for Health Science and Food Technologies, Kirin Co., Ltd. 1-13-5, Fukuura, Kanazawa-ku, Yokohama, 236-0004 Japan
| | - Takahiro Yamazaki
- Research Laboratories for Health Science and Food Technologies, Kirin Co., Ltd. 1-13-5, Fukuura, Kanazawa-ku, Yokohama, 236-0004 Japan
| | - Chika Takahashi
- Research Laboratories for Health Science and Food Technologies, Kirin Co., Ltd. 1-13-5, Fukuura, Kanazawa-ku, Yokohama, 236-0004 Japan
| | - Yuji Kaneko
- Research Laboratories for Health Science and Food Technologies, Kirin Co., Ltd. 1-13-5, Fukuura, Kanazawa-ku, Yokohama, 236-0004 Japan
| | - Yumie Morimoto-Kobayashi
- Research Laboratories for Health Science and Food Technologies, Kirin Co., Ltd. 1-13-5, Fukuura, Kanazawa-ku, Yokohama, 236-0004 Japan
| | - Mikio Katayama
- Research Laboratories for Health Science and Food Technologies, Kirin Co., Ltd. 1-13-5, Fukuura, Kanazawa-ku, Yokohama, 236-0004 Japan
| |
Collapse
|
75
|
Yan D, Wong YF, Shellie RA, Marriott PJ, Whittock SP, Koutoulis A. Assessment of the phytochemical profiles of novel hop (Humulus lupulus L.) cultivars: A potential route to beer crafting. Food Chem 2018; 275:15-23. [PMID: 30724181 DOI: 10.1016/j.foodchem.2018.09.082] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 09/06/2018] [Accepted: 09/12/2018] [Indexed: 10/28/2022]
Abstract
This study investigated the volatile phytochemical diversity of 30 samples obtained from experimental hybrid and commercial H. lupulus L. plants. Essential oils distilled from these samples were analysed by high resolution gas chromatography coupled with accurate mass time-of-flight mass spectrometry (GC-accTOFMS). A total of 58 secondary metabolites, mainly comprising 18 esters, 6 monoterpene hydrocarbons, 2 oxygenated monoterpenes, 20 sesquiterpene hydrocarbons, 7 oxygenated sesquiterpenes, and 4 ketones, were positively or tentatively identified. A total of 24 metabolites were detected in all samples, but commercial cultivars (selected for brewing performance) had fewer compounds identified compared to experimental genotypes. Chemometrics analyses enabled distinct differentiation of experimental hybrids from commercial cultivars, discussed in terms of the different classes of compounds present in different genotypes. Differences among the mono- and sesquiterpenoids, appear to be related to either: i) the genetic origin of the plants; or ii) the processes of bioaccumulation of the identified secondary metabolites.
Collapse
Affiliation(s)
- DanDan Yan
- Australian Centre for Research on Separation Science, School of Natural Sciences, University of Tasmania, Hobart, TAS 7001, Australia; Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, VIC 3800, Australia.
| | - Yong Foo Wong
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, VIC 3800, Australia; Present address: School of Chemical Sciences, Universiti Sains Malaysia, 11800 Penang, Malaysia.
| | - Robert A Shellie
- Australian Centre for Research on Separation Science, School of Natural Sciences, University of Tasmania, Hobart, TAS 7001, Australia; Trajan Scientific and Medical, 7 Argent Place, Ringwood, VIC 3134, Australia; Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, VIC 3125, Australia.
| | - Philip J Marriott
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Wellington Road, Clayton, VIC 3800, Australia.
| | - Simon P Whittock
- Australian Centre for Research on Separation Science, School of Natural Sciences, University of Tasmania, Hobart, TAS 7001, Australia; Hop Products Australia, 446 Elizabeth St, Hobart, TAS 7000, Australia.
| | - Anthony Koutoulis
- School of Natural Sciences, University of Tasmania, Hobart, TAS 7001, Australia.
| |
Collapse
|
76
|
Suzuki S, Morimoto-Kobayashi Y, Takahashi C, Taniguchi Y, Katayama M. Genetic, acute and subchronic toxicity studies of matured hop extract produced by extraction from heat-treated hops. J Toxicol Sci 2018; 43:473-484. [PMID: 29973479 DOI: 10.2131/jts.43.473] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
Abstract
It has been demonstrated that successive ingestion of matured hop extract (MHE), produced by extraction from heat-treated hops, results in body fat reduction in animals and humans; however, preclinical safety studies have not been reported. In this study, we conducted in vitro and in vivo safety studies for MHE. Genotoxicity was evaluated using the Ames test, in vitro chromosomal aberration test, and in vivo micronucleus test. To assess acute safety, a single, oral administration of MHE to rats was monitored. Subchronic safety was assessed by repeated feeding with MHE for 90 days. The in vitro chromosomal aberration test was positive at 3,330 μg/mL and 5,000 μg/mL without metabolic activation. However, MHE did not induce any reverse mutation with or without metabolic activation in the Ames test, and no abnormalities were observed at a dose of 2,000 mg/kg body weight in the rat micronucleus test. In the acute and subchronic safety studies, no deaths or toxicological signs were recorded during the observation period. In addition, no changes in body weights, feed/water consumption, clinical signs, ophthalmoscopy, urinalysis, hematology, blood biochemistry, organ weights, or histopathology were observed after repeated administration of MHE. Therefore, the no-observed-adverse-effect-level (NOAEL) of MHE was considered to be over 3,484 and 4,022 mg/kg body weight/day in males and females, respectively. These results indicate that there is no safety concern for MHE in the present preclinical safety study.
Collapse
Affiliation(s)
- Shigeo Suzuki
- Research Laboratories for Health Science and Food Technologies, Kirin Co., Ltd
| | | | - Chika Takahashi
- Research Laboratories for Health Science and Food Technologies, Kirin Co., Ltd
| | | | - Mikio Katayama
- Research Laboratories for Health Science and Food Technologies, Kirin Co., Ltd
| |
Collapse
|
77
|
Wannenmacher J, Gastl M, Becker T. Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality. Compr Rev Food Sci Food Saf 2018; 17:953-988. [PMID: 33350107 DOI: 10.1111/1541-4337.12352] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2018] [Revised: 03/14/2018] [Accepted: 03/15/2018] [Indexed: 12/11/2022]
Abstract
For the past 100 years, polyphenol research has played a central role in brewing science. The class of phenolic substances comprises simple compounds built of 1 phenolic group as well as monomeric and oligomeric flavonoid compounds. As potential anti- or prooxidants, flavor precursors, flavoring agents and as interaction partners with other beer constituents, they influence important beer quality characteristics: flavor, color, colloidal, and flavor stability. The reactive potential of polyphenols is defined by their basic chemical structure, hydroxylation and substitution patterns and degree of polymerization. The quantitative and qualitative profile of phenolic substances in beer is determined by raw material choice. During the malting and brewing process, phenolic compounds undergo changes as they are extracted or enzymatically released, are subjected to heat-induced chemical reactions or are precipitated with or adsorbed to hot and cold trub, yeast cells and stabilization agents. This review presents the current state of knowledge of the composition of phenolic compounds in beer and brewing raw materials with a special focus on their fate from raw materials throughout the malting and brewing process to the final beer. Due to high-performance analytical techniques, new insights have been gained on the structure and function of phenolic substance groups, which have hitherto received little attention. This paper presents important information and current studies on the potential of phenolics to interact with other beer constituents and thus influence quality parameters. The structural features which determine the reactive potential of phenolic substances are discussed.
Collapse
Affiliation(s)
- Julia Wannenmacher
- Inst. of Brewing and Beverage Technology, Technical Univ. of Munich, Weihenstephaner Steig 20, 85354, Freising, Germany
| | - Martina Gastl
- Inst. of Brewing and Beverage Technology, Technical Univ. of Munich, Weihenstephaner Steig 20, 85354, Freising, Germany
| | - Thomas Becker
- Inst. of Brewing and Beverage Technology, Technical Univ. of Munich, Weihenstephaner Steig 20, 85354, Freising, Germany
| |
Collapse
|
78
|
Duarte LM, Adriano LHC, de Oliveira MAL. Capillary electrophoresis in association with chemometrics approach for bitterness hop (Humulus lupulus L
.) classification. Electrophoresis 2018; 39:1399-1409. [DOI: 10.1002/elps.201700420] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2017] [Revised: 02/09/2018] [Accepted: 02/10/2018] [Indexed: 01/16/2023]
Affiliation(s)
- Lucas Mattos Duarte
- Grupo de Química Analítica e Quimiometria - GQAQ, Department of Chemistry, Institute of Exact Sciences, Federal University of Juiz de Fora; University city; Juiz de Fora MG Brazil
| | - Luiz Henrique Cantarino Adriano
- Grupo de Química Analítica e Quimiometria - GQAQ, Department of Chemistry, Institute of Exact Sciences, Federal University of Juiz de Fora; University city; Juiz de Fora MG Brazil
| | - Marcone Augusto Leal de Oliveira
- Grupo de Química Analítica e Quimiometria - GQAQ, Department of Chemistry, Institute of Exact Sciences, Federal University of Juiz de Fora; University city; Juiz de Fora MG Brazil
| |
Collapse
|
79
|
Neiens SD, Steinhaus M. Odor-Active Compounds in the Special Flavor Hops Huell Melon and Polaris. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1452-1460. [PMID: 29376363 DOI: 10.1021/acs.jafc.7b05859] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The volatiles isolated from samples of the special flavor hop varieties, Huell Melon and Polaris, and from the aroma hop variety, Hallertau Tradition, by solvent extraction and solvent-assisted flavor evaporation (SAFE) were subjected to a comparative aroma extract dilution analysis (cAEDA), which resulted in 46 odor-active compounds in the flavor dilution (FD) factor range of 16 to 2048. On the basis of high FD factors, myrcene, (3R)-linalool, and 2- and 3-methylbutanoic acid were confirmed as important variety-independent hop odorants. (1R,4S)-Calamenene was identified for the first time as an odor-active compound in hops. Clear differences in the FD factors and their subsequent objectification by stable isotope dilution quantitation suggested that high concentrations of the esters ethyl 2-methylbutanoate, ethyl 2-methylpropanoate, and propyl 2-methylbutanoate cause the characteristic fruity, cantaloupe-like odor note in Huell Melon hops, whereas the fruity and minty odor notes in Polaris are associated with high amounts of 3-methylbutyl acetate and 1,8-cineole.
Collapse
Affiliation(s)
- Silva D Neiens
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich , Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Martin Steinhaus
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich , Lise-Meitner-Straße 34, 85354 Freising, Germany
| |
Collapse
|
80
|
Bergsveinson J, Kajala I, Goerzen S, Ziola B. Detection of a Hop-Tolerance Gene horA Insertion Variant in Lactic Acid Bacteria That Results in a Truncated HorA Lacking the Walker B Motif Necessary for Transport Function. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-4682-01] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jordyn Bergsveinson
- Department of Pathology and Laboratory Medicine, University of Saskatchewan, Room 41 Royal University Hospital, 103 Hospital Drive, Saskatoon, SK, S7N 0W8, Canada
| | - Ilkka Kajala
- VTT Technical Research Centre of Finland Ltd., PL 1000, 02044 VTT, Espoo, Finland
| | - Scott Goerzen
- Department of Pathology and Laboratory Medicine, University of Saskatchewan, Room 41 Royal University Hospital, 103 Hospital Drive, Saskatoon, SK, S7N 0W8, Canada
| | - Barry Ziola
- Department of Pathology and Laboratory Medicine, University of Saskatchewan, Room 41 Royal University Hospital, 103 Hospital Drive, Saskatoon, SK, S7N 0W8, Canada
| |
Collapse
|
81
|
Machado JC, Faria MA, Ferreira IMPLVO, Páscoa RNMJ, Lopes JA. Varietal discrimination of hop pellets by near and mid infrared spectroscopy. Talanta 2017; 180:69-75. [PMID: 29332835 DOI: 10.1016/j.talanta.2017.12.030] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2017] [Revised: 12/06/2017] [Accepted: 12/11/2017] [Indexed: 01/19/2023]
Abstract
Hop is one of the most important ingredients of beer production and several varieties are commercialized. Therefore, it is important to find an eco-real-time-friendly-low-cost technique to distinguish and discriminate hop varieties. This paper describes the development of a method based on vibrational spectroscopy techniques, namely near- and mid-infrared spectroscopy, for the discrimination of 33 commercial hop varieties. A total of 165 samples (five for each hop variety) were analysed by both techniques. Principal component analysis, hierarchical cluster analysis and partial least squares discrimination analysis were the chemometric tools used to discriminate positively the hop varieties. After optimizing the spectral regions and pre-processing methods a total of 94.2% and 96.6% correct hop varieties discrimination were obtained for near- and mid-infrared spectroscopy, respectively. The results obtained demonstrate the suitability of these vibrational spectroscopy techniques to discriminate different hop varieties and consequently their potential to be used as an authenticity tool. Compared with the reference procedures normally used for hops variety discrimination these techniques are quicker, cost-effective, non-destructive and eco-friendly.
Collapse
Affiliation(s)
- Julio C Machado
- LAQV/REQUIMTE/ Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Miguel A Faria
- LAQV/REQUIMTE/ Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Isabel M P L V O Ferreira
- LAQV/REQUIMTE/ Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Ricardo N M J Páscoa
- LAQV/REQUIMTE, Laboratório de Química Aplicada, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
| | - João A Lopes
- Research Institute for Medicines (iMed.ULisboa), Faculdade de Farmácia, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisbon, Portugal
| |
Collapse
|
82
|
Zhang N, Tian B, Zhao S, Zhang X, Pan D, Shen X, Zhang Y. A new formylated chalcone from Humulus lupulus with protective effect on HUVECs injury by angiotensin II. Nat Prod Res 2017; 33:617-621. [PMID: 29169265 DOI: 10.1080/14786419.2017.1402318] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
One new formylated chalcone, 3'- formyl xanthohumol (1) was isolated from the EtOAc-soluble partition of the cones of Humulus lupulus, along with two other known chalcones, namely dehydrocycloxanthohumol (2) and xanthohumol (3). The structure of compound 1 was elucidated on the basis of its 1D, 2D NMR and MS data. The structures of the known compounds were identified by comparison of their spectroscopic data with those reported by the literatures. The isolates were tested for their protective effects on human umbilical vein endothelial cells (HUVECs) injured by angiotensin II (Ang II), all the three compounds protected against the cell injury at the concentration of 20 μΜ, and compound 3 showed the most potent activity by improving cell viability from 53.9 to 74.9%.
Collapse
Affiliation(s)
- Nenling Zhang
- a Key Laboratory of Optimal Utilization of Natural Medicinal Resources , Guizhou Medical University , Guiyang , PR China.,b School of Pharmacy , Guiyang Medical University , Guiyang , PR China
| | - Birong Tian
- a Key Laboratory of Optimal Utilization of Natural Medicinal Resources , Guizhou Medical University , Guiyang , PR China.,b School of Pharmacy , Guiyang Medical University , Guiyang , PR China
| | - Shuang Zhao
- a Key Laboratory of Optimal Utilization of Natural Medicinal Resources , Guizhou Medical University , Guiyang , PR China.,b School of Pharmacy , Guiyang Medical University , Guiyang , PR China
| | - Xu Zhang
- a Key Laboratory of Optimal Utilization of Natural Medicinal Resources , Guizhou Medical University , Guiyang , PR China.,b School of Pharmacy , Guiyang Medical University , Guiyang , PR China
| | - Di Pan
- a Key Laboratory of Optimal Utilization of Natural Medicinal Resources , Guizhou Medical University , Guiyang , PR China.,b School of Pharmacy , Guiyang Medical University , Guiyang , PR China
| | - Xiangchun Shen
- a Key Laboratory of Optimal Utilization of Natural Medicinal Resources , Guizhou Medical University , Guiyang , PR China.,b School of Pharmacy , Guiyang Medical University , Guiyang , PR China
| | - Yanyan Zhang
- a Key Laboratory of Optimal Utilization of Natural Medicinal Resources , Guizhou Medical University , Guiyang , PR China.,c School of Basic Mecical Sciences , Guiyang Medical University , Guiyang , PR China
| |
Collapse
|
83
|
Barrea L, Annunziata G, Muscogiuri G, Arnone A, Tenore GC, Colao A, Savastano S. Could hop-derived bitter compounds improve glucose homeostasis by stimulating the secretion of GLP-1? Crit Rev Food Sci Nutr 2017; 59:528-535. [PMID: 28910546 DOI: 10.1080/10408398.2017.1378168] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Hops (Humulus lupulus L.) is by far the greatest contributors to the bitter property of beer. Over the past years, a large body of evidence demonstrated the presence of taste receptors in different locations of the oral cavity. In addition to the taste buds of the tongue, cells expressing these receptors have been identified in olfactory bulbs, respiratory and gastrointestinal tract. In the gut, the attention was mainly directed to sweet Taste Receptor (T1R) and bitter Taste Receptor (T2R) receptors. In particular, T2R has shown to modulate secretion of different gut hormones, mainly Glucagon-like Peptide 1 (GLP-1), which are involved in the regulation of glucose homeostasis and the control of gut motility, thereby increasing the sense of satiety. Scientific interest in the activity of bitter taste receptors emerges because of their wide distribution in the human species and the large range of natural substances that interact with them. Beer, whose alcohol content is lower than in other common alcoholic beverages, contains a considerable amount of bitter compounds and current scientific evidence shows a direct effect of beer compounds on glucose homeostasis. The purpose of this paper is to review the available literature data in order to substantiate the novel hypothesis of a possible direct effect of hop-derived bitter compounds on secretion of GLP-1, through the activation of T2R, with consequent improvement of glucose homeostasis.
Collapse
Affiliation(s)
- Luigi Barrea
- a I.O.S. & COLEMAN Srl , Medicina Futura Medical Center , Acerra , Naples , Italy
| | - Giuseppe Annunziata
- b Dipartimento di Medicina Clinica e Chirurgia , Unit of Endocrinology, Federico II University Medical School of Naples , Via Sergio Pansini 5, Naples , Italy
| | - Giovanna Muscogiuri
- a I.O.S. & COLEMAN Srl , Medicina Futura Medical Center , Acerra , Naples , Italy
| | - Angela Arnone
- b Dipartimento di Medicina Clinica e Chirurgia , Unit of Endocrinology, Federico II University Medical School of Naples , Via Sergio Pansini 5, Naples , Italy
| | - Gian Carlo Tenore
- c Department of Pharmacy , University of Naples 'Federico II' , Via D. Montesano 49, Naples , Italy
| | - Annamaria Colao
- b Dipartimento di Medicina Clinica e Chirurgia , Unit of Endocrinology, Federico II University Medical School of Naples , Via Sergio Pansini 5, Naples , Italy
| | - Silvia Savastano
- b Dipartimento di Medicina Clinica e Chirurgia , Unit of Endocrinology, Federico II University Medical School of Naples , Via Sergio Pansini 5, Naples , Italy
| |
Collapse
|
84
|
Progar V, Jakše J, Štajner N, Radišek S, Javornik B, Berne S. Comparative transcriptional analysis of hop responses to infection with Verticillium nonalfalfae. PLANT CELL REPORTS 2017; 36:1599-1613. [PMID: 28698905 PMCID: PMC5602066 DOI: 10.1007/s00299-017-2177-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2017] [Accepted: 07/04/2017] [Indexed: 05/13/2023]
Abstract
KEY MESSAGE Dynamic transcriptome profiling revealed excessive, yet ineffective, immune response to V. nonalfalfae infection in susceptible hop, global gene downregulation in shoots of resistant hop and only a few infection-associated genes in roots. Hop (Humulus lupulus L.) production is hampered by Verticillium wilt, a disease predominantly caused by the soil-borne fungus Verticillium nonalfalfae. Only a few hop cultivars exhibit resistance towards it and mechanisms of this resistance have not been discovered. In this study, we compared global transcriptional responses in roots and shoots of resistant and susceptible hop plants infected by a lethal strain of V. nonalfalfae. Time-series differential gene expression profiles between infected and mock inoculated plants were determined and subjected to network-based analysis of functional enrichment. In the resistant hop cultivar, a remarkably low number of genes were differentially expressed in roots in response to V. nonalfalfae infection, while the majority of differentially expressed genes were down-regulated in shoots. The most significantly affected genes were related to cutin biosynthesis, cell wall biogenesis, lateral root development and terpenoid biosynthesis. On the other hand, susceptible hop exhibited a strong defence response in shoots and roots, including increased expression of genes associated with plant responses, such as innate immunity, wounding, jasmonic acid pathway and chitinase activity. Strong induction of defence-associated genes in susceptible hop and a low number of infection-responsive genes in the roots of resistant hop are consistent with previous findings, confirming the pattern of excessive response of the susceptible cultivar, which ultimately fails to protect the plant from V. nonalfalfae. This research offers a multifaceted overview of transcriptional responses of susceptible and resistant hop cultivars to V. nonalfalfae infection and represents a valuable resource in the study of this plant-pathogen interaction.
Collapse
Affiliation(s)
- Vasja Progar
- Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Jernej Jakše
- Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Nataša Štajner
- Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Sebastjan Radišek
- Plant Protection Department, Slovenian Institute of Hop Research and Brewing, Žalec, Slovenia
| | - Branka Javornik
- Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Sabina Berne
- Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| |
Collapse
|
85
|
Liu R, Heiss EH, Schachner D, Jiang B, Liu W, Breuss JM, Dirsch VM, Atanasov AG. Xanthohumol Blocks Proliferation and Migration of Vascular Smooth Muscle Cells in Vitro and Reduces Neointima Formation in Vivo. JOURNAL OF NATURAL PRODUCTS 2017. [PMID: 28627872 PMCID: PMC5537697 DOI: 10.1021/acs.jnatprod.7b00268] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Xanthohumol (1) is a principal prenylated chalcone found in hops. The aim of this study was to examine its influence on platelet-derived growth factor (PDGF)-BB-triggered vascular smooth muscle cell (VSMC) proliferation and migration in vitro and on experimentally induced neointima formation in vivo. Quantification of resazurin conversion indicated that 1 can inhibit PDGF-BB-induced VSMC proliferation concentration-dependently (IC50 = 3.49 μM). Furthermore, in a wound-healing assay 1 potently suppresses PDGF-BB-induced VSMC migration at 15 μM. Tested in a mouse femoral artery cuff model, 1 significantly reduces neointima formation. Taken together, we show that 1 represses PDGF-BB-induced VSMC proliferation and migration in vitro as well as neointima formation in vivo. This novel activity suggests 1 as an interesting candidate for further studies addressing a possible therapeutic application to counteract vascular proliferative disease.
Collapse
Affiliation(s)
- Rongxia Liu
- School of Pharmacy,
Key Laboratory of Molecular Pharmacology and Drug Evaluation (Yantai
University), Ministry of Education, Collaborative Innovation Center
of Advanced Drug Delivery System and Biotech Drugs in Universities
of Shandong, Yantai University, Yantai, 264005, People’s Republic of China
| | - Elke H. Heiss
- Department
of Pharmacognosy, University of Vienna, Vienna, 1090, Austria
- Tel: +43-1-4277-55993. Fax: +43-1-4277-855270. E-mail: (E. H. Heiss)
| | - Daniel Schachner
- Department
of Pharmacognosy, University of Vienna, Vienna, 1090, Austria
| | - Baohong Jiang
- State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, Chinese Academy
of Sciences, Shanghai, 201203, People’s Republic
of China
| | - Wanhui Liu
- School of Pharmacy,
Key Laboratory of Molecular Pharmacology and Drug Evaluation (Yantai
University), Ministry of Education, Collaborative Innovation Center
of Advanced Drug Delivery System and Biotech Drugs in Universities
of Shandong, Yantai University, Yantai, 264005, People’s Republic of China
| | - Johannes M. Breuss
- Center for Physiology and Pharmacology, Institute for
Vascular Biology and Thrombosis Research, Medical University of Vienna, Vienna, 1090, Austria
| | - Verena M. Dirsch
- Department
of Pharmacognosy, University of Vienna, Vienna, 1090, Austria
| | - Atanas G. Atanasov
- Department
of Pharmacognosy, University of Vienna, Vienna, 1090, Austria
- Institute of Genetics and Animal Breeding of the Polish Academy of
Sciences, 05-552 Jastrzebiec, Poland
- Tel: +43-1-4277-55231. Fax: +43-1-4277-55969. E-mail: (A. G. Atanasov)
| |
Collapse
|
86
|
Champagne A, Boutry M. A comprehensive proteome map of glandular trichomes of hop (Humulus lupulus
L.) female cones: Identification of biosynthetic pathways of the major terpenoid-related compounds and possible transport proteins. Proteomics 2017; 17. [DOI: 10.1002/pmic.201600411] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Revised: 01/23/2017] [Accepted: 02/09/2017] [Indexed: 11/06/2022]
Affiliation(s)
- Antoine Champagne
- Institut des Sciences de la Vie; Université catholique de Louvain; Louvain-la-Neuve Belgium
| | - Marc Boutry
- Institut des Sciences de la Vie; Université catholique de Louvain; Louvain-la-Neuve Belgium
| |
Collapse
|
87
|
Reglitz K, Steinhaus M. Quantitation of 4-Methyl-4-sulfanylpentan-2-one (4MSP) in Hops by a Stable Isotope Dilution Assay in Combination with GC×GC-TOFMS: Method Development and Application To Study the Influence of Variety, Provenance, Harvest Year, and Processing on 4MSP Concentrations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2364-2372. [PMID: 28245644 DOI: 10.1021/acs.jafc.7b00455] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
A stable isotope dilution assay was developed for quantitation of 4-methyl-4-sulfanylpentan-2-one (4MSP) in hops. The approach included the use of 4-(13C)methyl-4-sulfanyl(1,3,5-13C3)pentan-2-one as internal standard, selective isolation of hop thiols by mercurated agarose, and GC×GC-TOFMS analysis. Application of the method to 53 different hop samples revealed 4MSP concentrations between <1 and 114 μg/kg. Notably high concentrations were associated with United States varieties such as Citra, Eureka, Simcoe, and Apollo, whereas 4MSP was absent from traditional German and English varieties. Further experiments showed that besides the variety, also harvest year and storage vitally influenced 4MSP concentrations, whereas the impact of provenance was less pronounced. Hop processing such as drying and pelletizing had only a minor impact on 4MSP concentrations. Like the majority of other hop volatiles, 4MSP is predominantly located in the lupulin glands.
Collapse
Affiliation(s)
- Klaas Reglitz
- Deutsche Forschungsanstalt für Lebensmittelchemie (German Research Center for Food Chemistry) , Lise-Meitner-Strasse 34, 85354 Freising, Germany
| | - Martin Steinhaus
- Deutsche Forschungsanstalt für Lebensmittelchemie (German Research Center for Food Chemistry) , Lise-Meitner-Strasse 34, 85354 Freising, Germany
| |
Collapse
|
88
|
Maliar T, Nemeček P, Ürgeová E, Maliarová M, Nesvadba V, Krofta K, Vulganová K, Krošlák E, Kraic J. Secondary metabolites, antioxidant and anti-proteinase activities of methanolic extracts from cones of hop (Humulus lupulus L.) cultivars. CHEMICAL PAPERS 2016. [DOI: 10.1007/s11696-016-0034-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
89
|
Matsui H, Inui T, Oka K, Fukui N. The influence of pruning and harvest timing on hop aroma, cone appearance, and yield. Food Chem 2016; 202:15-22. [DOI: 10.1016/j.foodchem.2016.01.058] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2015] [Revised: 01/12/2016] [Accepted: 01/14/2016] [Indexed: 12/14/2022]
|
90
|
Morimoto-Kobayashi Y, Ohara K, Ashigai H, Kanaya T, Koizumi K, Manabe F, Kaneko Y, Taniguchi Y, Katayama M, Kowatari Y, Kondo S. Matured hop extract reduces body fat in healthy overweight humans: a randomized, double-blind, placebo-controlled parallel group study. Nutr J 2016; 15:25. [PMID: 26960416 PMCID: PMC4784395 DOI: 10.1186/s12937-016-0144-2] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Accepted: 03/02/2016] [Indexed: 12/15/2022] Open
Abstract
Background Hops are the main components of beer that provide flavor and bitterness. Iso-α-acids, the bitter components of beer, have been reported to reduce body fat in humans, but the bitterness induced by effective doses of iso-α-acids precludes their acceptance as a nutrient. The matured hop bitter acids (MHBA) of oxidized hops appear to have a more pleasant bitterness compared to the sharper bitterness of iso-α-acids. While there has been little information concerning the identity of the MHBA compounds and their physiological effects, MHBA was recently found to be primarily composed of oxides derived from α-acids, and structurally similar to iso-α-acids. Here, we investigated the effects of matured hop extract (MHE) containing MHBA on reducing abdominal body fat in healthy subjects with a body mass index (BMI) of 25 to below 30 kg/m2, classified as “obese level 1” in Japan or as “overweight” by the WHO. Trial design A randomized, double-blind, placebo-controlled parallel group study. Methods Two hundred subjects (male and female aged 20 to below 65 years with a BMI of 25 or more and less than 30 kg/m2) were randomly assigned to two groups. During a 12-week ingestion period, the subjects in each group ingested daily 350 mL of test-beverage, either containing MHE (with 35 mg MHBA), i.e. the namely active beverage, or a placebo beverage without MHE. The primary endpoint was reduction of the abdominal fat area as determined by CT scanning after continual ingestion of MHE for 12 weeks. Results Compared to the placebo group, a significant reduction was observed in the visceral fat area after 8 and 12 w, and in the total fat area after 12 w in the active group. There was also a concomitant decrease in body fat ratio in the active group compared to the placebo group. No adverse events related to the test beverages or clinically relevant abnormal changes in the circulatory, blood and urine parameters were observed in either group. Conclusions The present study suggests that continual ingestion of MHE safely reduces body fat, particularly the abdominal visceral fat of healthy overweight subjects. Trial registration UMIN-CTR UMIN000014185 Electronic supplementary material The online version of this article (doi:10.1186/s12937-016-0144-2) contains supplementary material, which is available to authorized users.
Collapse
Affiliation(s)
- Yumie Morimoto-Kobayashi
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd, 1-13-5, Fukuura, Kanazawa-ku, Yokohama, 236-0004, Japan.
| | - Kazuaki Ohara
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd, 1-13-5, Fukuura, Kanazawa-ku, Yokohama, 236-0004, Japan.
| | - Hiroshi Ashigai
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd, 1-13-5, Fukuura, Kanazawa-ku, Yokohama, 236-0004, Japan.
| | - Tomoka Kanaya
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd, 1-13-5, Fukuura, Kanazawa-ku, Yokohama, 236-0004, Japan.
| | - Kumiko Koizumi
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd, 1-13-5, Fukuura, Kanazawa-ku, Yokohama, 236-0004, Japan.
| | - Fumitoshi Manabe
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd, 1-13-5, Fukuura, Kanazawa-ku, Yokohama, 236-0004, Japan.
| | - Yuji Kaneko
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd, 1-13-5, Fukuura, Kanazawa-ku, Yokohama, 236-0004, Japan.
| | - Yoshimasa Taniguchi
- Central Laboratories for Key Technologies, Kirin Company, Ltd, 1-13-5, Fukuura, Kanazawa-ku, Yokohama, 236-0004, Japan.
| | - Mikio Katayama
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd, 1-13-5, Fukuura, Kanazawa-ku, Yokohama, 236-0004, Japan.
| | - Yasuyuki Kowatari
- Ueno Clinic, Aiseikai Public Interest Incorporated Foundation, 2-18-6, Higashiueno, Taito-ku, Tokyo, 110-0015, Japan.
| | - Sumio Kondo
- Fukushima Healthcare Center, Kensyokai Medical Corporation, 2-12-16, Tamakawa, Fukushima-ku, Osaka, 553-0004, Japan.
| |
Collapse
|
91
|
Taniguchi Y, Yamada M, Taniguchi H, Matsukura Y, Shindo K. Chemical Characterization of Beer Aging Products Derived from Hard Resin Components in Hops (Humulus lupulus L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10181-10191. [PMID: 26507444 DOI: 10.1021/acs.jafc.5b04138] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The bitter taste of beer originates from resins in hops (Humulus lupulus L.), which are classified into two subtypes (soft and hard). Whereas the nature and reactivity of soft-resin-derived compounds, such as α-, β-, and iso-α-acids, are well studied, there is only a little information on the compounds in hard resin. For this work, hard resin was prepared from stored hops and investigated for its compositional changes in an experimental model of beer aging. The hard resin contained a series of α-acid oxides. Among them, 4'-hydroxyallohumulinones were unstable under beer storage conditions, and their transformation induced primary compositional changes of the hard resin during beer aging. The chemical structures of the products, including novel polycyclic compounds scorpiohumulinols A and B and dicyclohumulinols A and B, were determined by HRMS and NMR analyses. These compounds were proposed to be produced via proton-catalyzed cyclization reactions of 4'-hydroxyallohumulinones. Furthermore, they were more stable than their precursor 4'-hydroxyallohumulinones during prolonged storage periods.
Collapse
Affiliation(s)
- Yoshimasa Taniguchi
- Central Laboratories for Key Technologies, Research & Development Division, KIRIN Company, Ltd. , 1-13-5 Fukuura Kanazawa-ku, Yokohama-shi, Kanagawa 236-0004, Japan
| | - Makiko Yamada
- Central Laboratories for Key Technologies, Research & Development Division, KIRIN Company, Ltd. , 1-13-5 Fukuura Kanazawa-ku, Yokohama-shi, Kanagawa 236-0004, Japan
| | - Harumi Taniguchi
- Central Laboratories for Key Technologies, Research & Development Division, KIRIN Company, Ltd. , 1-13-5 Fukuura Kanazawa-ku, Yokohama-shi, Kanagawa 236-0004, Japan
| | - Yasuko Matsukura
- Central Laboratories for Key Technologies, Research & Development Division, KIRIN Company, Ltd. , 1-13-5 Fukuura Kanazawa-ku, Yokohama-shi, Kanagawa 236-0004, Japan
| | - Kazutoshi Shindo
- Department of Food and Nutrition, Japan Women's University , 2-8-1 Mejirodai, Bunkyo-ku, Tokyo 112-8681, Japan
| |
Collapse
|
92
|
Żołnierczyk AK, Mączka WK, Grabarczyk M, Wińska K, Woźniak E, Anioł M. Isoxanthohumol — Biologically active hop flavonoid. Fitoterapia 2015; 103:71-82. [DOI: 10.1016/j.fitote.2015.03.007] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2015] [Revised: 03/02/2015] [Accepted: 03/06/2015] [Indexed: 12/13/2022]
|
93
|
Taniguchi Y, Matsukura Y, Taniguchi H, Koizumi H, Katayama M. Development of preparative and analytical methods of the hop bitter acid oxide fraction and chemical properties of its components. Biosci Biotechnol Biochem 2015; 79:1684-94. [PMID: 25996959 DOI: 10.1080/09168451.2015.1042832] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The bitter acids in hops (Humulus lupulus L.) and beer, such as α-, β-, and iso-α-acids, are known to affect beer quality and display various physiological effects. However, these compounds readily oxidize, and the effect of the oxides on the properties of beer or their potential health benefits are not well understood. In this study, we developed a simple preparative method for the bitter acid oxide fraction derived from hops and designated the constituents as matured hop bitter acids (MHBA). HPLC-PDA-ESI/HRMS and MS(2) revealed that MHBA are primarily composed of α-acid-derived oxides, which possess a common β-tricarbonyl moiety in their structures similar to α-, β-, and iso-α-acids. We also developed a quantitative analytical method of whole MHBA by HPLC, which showed high precision and reproducibility. Using our newly developed method, the concentration of whole MHBA in several commercial beers was evaluated. Our results will promote the study of bitter acid oxides.
Collapse
Affiliation(s)
- Yoshimasa Taniguchi
- a Central Laboratories for Key Technologies, Research & Development Division , KIRIN Company, Ltd. , Kanagawa , Japan
| | | | | | | | | |
Collapse
|
94
|
Bokulich NA, Bergsveinson J, Ziola B, Mills DA. Mapping microbial ecosystems and spoilage-gene flow in breweries highlights patterns of contamination and resistance. eLife 2015; 4. [PMID: 25756611 PMCID: PMC4352708 DOI: 10.7554/elife.04634] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2014] [Accepted: 02/03/2015] [Indexed: 12/11/2022] Open
Abstract
Distinct microbial ecosystems have evolved to meet the challenges of indoor environments, shaping the microbial communities that interact most with modern human activities. Microbial transmission in food-processing facilities has an enormous impact on the qualities and healthfulness of foods, beneficially or detrimentally interacting with food products. To explore modes of microbial transmission and spoilage-gene frequency in a commercial food-production scenario, we profiled hop-resistance gene frequencies and bacterial and fungal communities in a brewery. We employed a Bayesian approach for predicting routes of contamination, revealing critical control points for microbial management. Physically mapping microbial populations over time illustrates patterns of dispersal and identifies potential contaminant reservoirs within this environment. Habitual exposure to beer is associated with increased abundance of spoilage genes, predicting greater contamination risk. Elucidating the genetic landscapes of indoor environments poses important practical implications for food-production systems and these concepts are translatable to other built environments. DOI:http://dx.doi.org/10.7554/eLife.04634.001 Many microbes—including bacteria and fungi—can affect the food and drink we consume, for better and for worse. Some spoil food, making it less tasty or even harmful to health. However, microbes can also be important ingredients: for example, yeast ferments malted barley sugars to make the alcohol and flavor of beer. Nowadays, many beers are made under carefully controlled conditions, where the only microbes in the beer should be the strain of yeast added to the barley sugars. A more traditional ‘coolship’ method can be used to make sour beers; the barley sugars cool in an open-topped vessel and are fermented by the yeast and bacteria found naturally on the raw ingredients and in the surrounding environment. Relatively little was known about how microbes spread around and adapt to living inside buildings. Now, Bokulich et al. have used a range of molecular and statistical techniques to examine how bacteria and fungi are dispersed throughout a North American brewery that produces beer using both conventional and coolship brewing techniques. Most of the microbes found in the building originated from the raw ingredients used to make the beer, with different parts of the brewery containing different species. Over the course of a year, some species spread to new parts of the building; a statistical method predicted the sources of these microbes, and revealed some key areas and features of the brewery that affect microbial transfer. Bokulich et al. also looked at the spread of genes that enable their bacterial hosts to spoil beer, including those that protect bacteria from the antimicrobial action of the hops that flavor many beers. Lactic acid bacteria are the main cause of beer spoilage and so are usually to be avoided in breweries, but are also a normal ingredient in sour beer. In the brewery Bokulich et al. investigated, beer-spoilage and hop-resistance genes were found throughout the brewery, even in areas not used to produce sour beer. However, little beer spoilage occurred. The techniques used by Bokulich et al. to track the spread of microbes and their detrimental genes could be used in the future to understand how microbes adapt to other indoor environments. Indeed, Bokulich et al. suggest that breweries could be used as models to safely understand the factors that influence microbial movement in any food-production facility as well as other building environments. DOI:http://dx.doi.org/10.7554/eLife.04634.002
Collapse
Affiliation(s)
- Nicholas A Bokulich
- Department of Food Science and Technology, University of California, Davis, Davis, United States
| | - Jordyn Bergsveinson
- Department of Pathology and Laboratory Medicine, University of Saskatchewan, Saskatoon, Canada
| | - Barry Ziola
- Department of Pathology and Laboratory Medicine, University of Saskatchewan, Saskatoon, Canada
| | - David A Mills
- Department of Food Science and Technology, University of California, Davis, Davis, United States
| |
Collapse
|
95
|
Biotransformations and biological activities of hop flavonoids. Biotechnol Adv 2015; 33:1063-90. [PMID: 25708386 DOI: 10.1016/j.biotechadv.2015.02.009] [Citation(s) in RCA: 73] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2014] [Revised: 02/13/2015] [Accepted: 02/16/2015] [Indexed: 12/13/2022]
Abstract
Female hop cones are used extensively in the brewing industry, but there is now increasing interest in possible uses of hops for non-brewing purposes, especially in the pharmaceutical industry. Among pharmaceutically important compounds from hops are flavonoids, having proven anticarcinogenic, antioxidant, antimicrobial, anti-inflammatory and estrogenic effects. In this review we aim to present current knowledge on the biotransformation of flavonoids from hop cones with respect to products, catalysis and conversion. A list of microbial enzymatic reactions associated with gastrointestinal microbiota is presented. A comparative analysis of the biological activities of hop flavonoids and their biotransformation products is described, indicating where further research has potential for applications in the pharmaceutical industry.
Collapse
|