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Goldsmith MR, Rogers PJ, Cabral NM, Ghiggino KP, Roddick FA. Riboflavin Triplet Quenchers Inhibit Lightstruck Flavor Formation in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-63-0177] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Mark R. Goldsmith
- Carlton and United Beverages, GPO Box 753F, Melbourne, 3001, Australia
| | - Peter J. Rogers
- Carlton and United Beverages, GPO Box 753F, Melbourne, 3001, Australia
| | - Nuno M. Cabral
- School of Chemistry, University of Melbourne, Melbourne, 3010, Australia
| | | | - Felicity A. Roddick
- School of Civil and Chemical Engineering, RMIT University, Melbourne, Australia
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Romero E, Gómez Castellanos JR, Gadda G, Fraaije MW, Mattevi A. Same Substrate, Many Reactions: Oxygen Activation in Flavoenzymes. Chem Rev 2018; 118:1742-1769. [DOI: 10.1021/acs.chemrev.7b00650] [Citation(s) in RCA: 216] [Impact Index Per Article: 36.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Elvira Romero
- Molecular Enzymology Group, University of Groningen, Nijenborgh 4, 9747AG Groningen, The Netherlands
| | - J. Rubén Gómez Castellanos
- Department of Biology and Biotechnology “Lazzaro Spallanzani”, University of Pavia, Via Ferrata 9, 27100 Pavia, Italy
| | - Giovanni Gadda
- Departments of Chemistry and Biology, Center for Diagnostics and Therapeutics, and Center for Biotechnology and Drug Design, Georgia State University, Atlanta, Georgia 30302-3965, United States
| | - Marco W. Fraaije
- Molecular Enzymology Group, University of Groningen, Nijenborgh 4, 9747AG Groningen, The Netherlands
| | - Andrea Mattevi
- Department of Biology and Biotechnology “Lazzaro Spallanzani”, University of Pavia, Via Ferrata 9, 27100 Pavia, Italy
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Poly(ethylene glycol)/β-cyclodextrin covalent gel networks: host matrices for studying radical processes in plant extract–riboflavin systems following UV irradiation. CHEMICAL PAPERS 2016. [DOI: 10.1007/s11696-016-0047-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Caballero I, Blanco CA, Porras M. Iso-α-acids, bitterness and loss of beer quality during storage. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2012.01.001] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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BORRELLI CRISTIANA, BARSANTI SENA, SILVESTRI DAVIDE, MANESIOTIS PANAGIOTIS, CIARDELLI GIANLUCA, SELLERGREN BÖRJE. SELECTIVE DEPLETION OF RIBOFLAVINE FROM BEER USING MEMBRANES INCORPORATING IMPRINTED POLYMER PARTICLES. J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2009.00464.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Manesiotis P, Borrelli C, Aureliano CSA, Svensson C, Sellergren B. Water-compatible imprinted polymers for selective depletion of riboflavine from beverages. ACTA ACUST UNITED AC 2009. [DOI: 10.1039/b906117g] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Pozdrik R, Roddick FA, Rogers PJ, Nguyen T. Spectrophotometric method for exploring 3-methyl-2-butene-1-thiol (MBT) formation in lager. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:6123-9. [PMID: 16910696 DOI: 10.1021/jf060515v] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
The disappearance of riboflavin absorbance at 445 nm from beers or model beers on light exposure is directly linked to light-struck character formation. The addition of (+)-catechin, (-)-epicatechin, tryptophol, or ascorbic acid was able to reduce, but not stop, absorbance loss or light-struck character formation in either model beer or mainstream lager that was exposed to light. When isohumulone was present in model beer, the inhibitory effect of (+)-catechin, (-)-epicatechin, or tryptophol decreased with increasing isohumulone. The spectrophotometric method used in this study is a simple and effective method for determining light-struck susceptibility.
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Affiliation(s)
- Richard Pozdrik
- School of Civil and Chemical Engineering, RMIT University, P.O. Box 2476V, Melbourne 3001, Australia
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Manesiotis P, Hall AJ, Courtois J, Irgum K, Sellergren B. An Artificial Riboflavin Receptor Prepared by a Template Analogue Imprinting Strategy. Angew Chem Int Ed Engl 2005. [DOI: 10.1002/ange.200500342] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Manesiotis P, Hall AJ, Courtois J, Irgum K, Sellergren B. An Artificial Riboflavin Receptor Prepared by a Template Analogue Imprinting Strategy. Angew Chem Int Ed Engl 2005; 44:3902-6. [PMID: 15892138 DOI: 10.1002/anie.200500342] [Citation(s) in RCA: 76] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Panagiotis Manesiotis
- Institut für Umweltforschung, Universität Dortmund, Otto Hahn Strasse 6, 44221 Dortmund
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Huvaere K, Andersen ML, Skibsted LH, Heyerick A, De Keukeleire D. Photooxidative degradation of beer bittering principles: a key step on the route to lightstruck flavor formation in beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:1489-1494. [PMID: 15740029 DOI: 10.1021/jf0486186] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Isohumulones, dihydroisohumulones, tetrahydroisohumulones, and humulinones, important hop-derived bittering compounds in beer, were shown to give rise to reactive triacylmethyl radicals on interaction with triplet-excited riboflavin after spin trapping by 5,5-dimethyl-1-pyrroline N-oxide or 2-methyl-2-nitrosopropane, followed by electron paramagentic resonance spectroscopy combined with spectral simulation. Electron abstraction from the ionized beta-tricarbonyl chromophore, which is common to all five-membered ring hop derivatives, is the initial event on photoinduced degradation. Radicaloid decomposition of isohumulones leads to precursors for 3-methylbut-2-ene-1-thiol, the lightstruck constituent in beer. Interaction of reduced derivatives of isohumulones with triplet-excited riboflavin furnished radical precursors of volatile aldehydes, which may lead to the development of unpleasant stale or cardboard flavors.
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Affiliation(s)
- Kevin Huvaere
- Faculty of Pharmaceutical Sciences, Laboratory of Pharmacognosy and Phytochemistry, Harelbekestraat 72, Ghent University, B-9000 Ghent, Belgium
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Abstract
Flavoproteins are ubiquitous redox proteins that are involved in many biological processes. In the majority of flavoproteins, the flavin cofactor is tightly but noncovalently bound. Reversible dissociation of flavoproteins into apoprotein and flavin prosthetic group yields valuable insights in flavoprotein folding, function and mechanism. Replacement of the natural cofactor with artificial flavins has proved to be especially useful for the determination of the solvent accessibility, polarity, reaction stereochemistry and dynamic behaviour of flavoprotein active sites. In this review we summarize the advances made in the field of flavoprotein deflavination and reconstitution. Several sophisticated chromatographic procedures to either deflavinate or reconstitute the flavoprotein on a large scale are discussed. In a subset of flavoproteins, the flavin cofactor is covalently attached to the polypeptide chain. Studies from riboflavin-deficient expression systems and site-directed mutagenesis suggest that the flavinylation reaction is a post-translational, rather than a cotranslational, process. These genetic approaches have also provided insight into the mechanism of covalent flavinylation and the rationale for this atypical protein modification.
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Affiliation(s)
- Marco H Hefti
- Laboratory of Biochemistry, Wageningen University, The Netherlands
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Duyvis MG, Hilhorst R, Laane C, Evans DJ, Schmedding DJM. Role of riboflavin in beer flavor instability: determination of levels of riboflavin and its origin in beer by fluorometric apoprotein titration. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:1548-1552. [PMID: 11879035 DOI: 10.1021/jf010511k] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
A method for the quantitative determination of riboflavin levels in beer was developed. The method is based on the quenching of riboflavin fluorescence, which occurs when riboflavin binds to the aporiboflavin-binding protein from egg white. The method does not require any pretreatment of the beer before analysis, other than dilution, and proved to be simple, reliable, and sensitive. The lowest concentration that could be detected was approximately 10 nM riboflavin. The possible interference of flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD) with the determination of the riboflavin content of beer was excluded, because beer contains only a very small amount of FAD (0.03 microM) and no FMN. The riboflavin levels of the types and brands of beer investigated were in the range of 0.5-1.0 microM. The origin of the riboflavin in beer proved to be the malt. Hop and yeast hardly contributed to the riboflavin content of beer. Besides its use in the determination of riboflavin levels, the aporiboflavin-binding protein also provides a way to remove riboflavin from beer, which reduces the light sensitivity and the related lightstruck off-flavor formation in beer.
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Affiliation(s)
- Martina G Duyvis
- Laboratory of Biochemistry, Wageningen University and Research Center, Dreijenlaan 3, 6703HA Wageningen, The Netherlands
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