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Lin CL, Petersen MA, Gottlieb A. Increasing Higher Alcohols and Acetates in Low-Alcohol Beer by Proteases. Molecules 2023; 28:molecules28114419. [PMID: 37298894 DOI: 10.3390/molecules28114419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 05/13/2023] [Accepted: 05/17/2023] [Indexed: 06/12/2023] Open
Abstract
The market of non-alcoholic and low-alcohol beer has grown continuously thanks to the advocacy for healthy and responsible drinking. Non-alcoholic and low-alcohol products usually possess less higher alcohols and acetates and more aldehyde off-flavors due to the manufacturing processes. The employment of non-conventional yeasts partially mitigates this problem. In this study, we used proteases to optimize the wort amino acid profile for better aroma production during yeast fermentation. The design of experiments was applied to increase the leucine molar fraction, aiming to boost 3-methylbutan-1-ol and 3-methylbutyl acetate (banana-like aromas). This led to an increase from 7% to 11% leucine in wort after protease treatment. The aroma output in the subsequent fermentation, however, was yeast-dependent. An 87% increase of 3-methylbutan-1-ol and a 64% increase of 3-methylbutyl acetate were observed when Saccharomycodes ludwigii was used. When Pichia kluyveri was employed, higher alcohols and esters from valine and isoleucine were increased: 58% more of 2-methylpropyl acetate, 67% more of 2-methylbutan-1-ol, and 24% more of 2-methylbutyl acetate were observed. Conversely, 3-methylbutan-1-ol decreased by 58% and 3-methylbutyl acetate largely remained the same. Apart from these, the amounts of aldehyde intermediates were increased to a varying extent. The impact of such increases in aromas and off-flavors on the perception of low-alcohol beer remains to be evaluated by sensory analysis in future studies.
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Affiliation(s)
- Claire Lin Lin
- Brewing AR 345, Novozymes A/S, Biologiensvej 2, 2800 Kongens Lyngby, Denmark
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | - Mikael Agerlin Petersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | - Andrea Gottlieb
- Brewing AR 345, Novozymes A/S, Biologiensvej 2, 2800 Kongens Lyngby, Denmark
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2
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Computation-Assisted Identification of Bioactive Compounds in Botanical Extracts: A Case Study of Anti-Inflammatory Natural Products from Hops. Antioxidants (Basel) 2022; 11:antiox11071400. [PMID: 35883889 PMCID: PMC9312012 DOI: 10.3390/antiox11071400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 07/14/2022] [Accepted: 07/15/2022] [Indexed: 11/17/2022] Open
Abstract
The slow pace of discovery of bioactive natural products can be attributed to the difficulty in rapidly identifying them in complex mixtures such as plant extracts. To overcome these hurdles, we explored the utility of two machine learning techniques, i.e., Elastic Net and Random Forests, for identifying the individual anti-inflammatory principle(s) of an extract of the inflorescences of the hops (Humulus lupulus) containing hundreds of natural products. We fractionated a hop extract by column chromatography to obtain 40 impure fractions, determined their anti-inflammatory activity using a macrophage-based bioassay that measures inhibition of iNOS-mediated formation of nitric oxide, and characterized the chemical composition of the fractions by flow-injection HRAM mass spectrometry and LC-MS/MS. Among the top 10 predictors of bioactivity were prenylated flavonoids and humulones. The top Random Forests predictor of bioactivity, xanthohumol, was tested in pure form in the same bioassay to validate the predicted result (IC50 7 µM). Other predictors of bioactivity were identified by spectral similarity with known hop natural products using the Global Natural Products Social Networking (GNPS) algorithm. Our machine learning approach demonstrated that individual bioactive natural products can be identified without the need for extensive and repetitive bioassay-guided fractionation of a plant extract.
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3
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Bauwens J, Van Opstaele F, Eggermont L, Weiland F, Jaskula‐Goiris B, De Rouck G, De Brabanter J, Aerts G, De Cooman L. Comprehensive analytical and sensory profiling of non‐alcoholic beers and their pale lager beer counterparts. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.664] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Jeroen Bauwens
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Filip Van Opstaele
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Lore Eggermont
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Florian Weiland
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Barbara Jaskula‐Goiris
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Gert De Rouck
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Jos De Brabanter
- KU Leuven, Department of Electrical Engineering (ESAT), member of the division STADIUS Stadius Centre for Dynamical Systems, Signal Processing and Data Analytics Kasteelpark Arenberg 10 – box 2446 Leuven 3001 Belgium
| | - Guido Aerts
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
| | - Luc De Cooman
- KU Leuven, Department of Microbial and Molecular Systems (M²S), Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT) Ghent Technology Campus Gebroeders de Smetstraat 1 Ghent 9000 Belgium
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4
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Application of UHPLC-Q/TOF-MS-based metabolomics analysis for the evaluation of bitter-tasting Krausen metabolites during beer fermentation. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103850] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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5
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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.
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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;
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6
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Enlarging Knowledge on Lager Beer Volatile Metabolites Using Multidimensional Gas Chromatography. Foods 2020; 9:foods9091276. [PMID: 32932861 PMCID: PMC7554861 DOI: 10.3390/foods9091276] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 09/02/2020] [Accepted: 09/06/2020] [Indexed: 12/14/2022] Open
Abstract
Foodomics, emergent field of metabolomics, has been applied to study food system processes, and it may be useful to understand sensorial food properties, among others, through foods metabolites profiling. Thus, as beer volatile components represent the major contributors for beer overall and peculiar aroma properties, this work intends to perform an in-depth profiling of lager beer volatile metabolites and to generate new data that may contribute for molecules’ identification, by using multidimensional gas chromatography. A set of lager beers were used as case-study, and 329 volatile metabolites were determined, distributed over 8 chemical families: acids, alcohols, esters, monoterpenic compounds, norisoprenoids, sesquiterpenic compounds, sulfur compounds, and volatile phenols. From these, 96 compounds are reported for the first time in the lager beer volatile composition. Around half of them were common to all beers under study. Clustering analysis allowed a beer typing according to production system: macro- and microbrewer beers. Monoterpenic and sesquiterpenic compounds were the chemical families that showed wide range of chemical structures, which may contribute for the samples’ peculiar aroma characteristics. In summary, as far as we know, this study presents the most in-depth lager beer volatile composition, which may be further used in several approaches, namely, in beer quality control, monitoring brewing steps, raw materials composition, among others.
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Labrado D, Ferrero S, Caballero I, Alvarez CM, Villafañe F, Blanco CA. Identification by NMR of key compounds present in beer distillates and residual phases after dealcoholization by vacuum distillation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3971-3978. [PMID: 32333388 DOI: 10.1002/jsfa.10441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 03/20/2020] [Accepted: 04/24/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Nowadays, low alcohol and non-alcohol beer intake has increased due to expanding concerns about healthy diets. However, there are still appreciable differences between non-alcoholic beer and conventional beer, particularly regarding flavor. Vacuum distillation is commonly used to remove ethanol from the beer in industrial processes and it is used here. RESULTS The presence of n-propanol, isobutanol, 3-methylbutanol, 2-methylbutanol, 2-phenylethanol, ethyl acetate, isoamyl acetate, and acetaldehyde, which are key compounds responsible for aroma and flavor of beer, have been analyzed using nuclear magnetic resonance (NMR) spectroscopy in commercial beers and also in the corresponding distillates and residual phases after dealcoholization. CONCLUSION The compounds present in each phase were identified by monodimensional and bidimensional NMR spectra. The compounds that are completely removed or that remain in the residue of the conventional beers studied are described in detail. The presence of these compounds in dealcoholized beer would be beneficial in keeping the aroma and flavor in dealcoholized beer. © 2020 Society of Chemical Industry.
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Affiliation(s)
- David Labrado
- Dpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos). E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Palencia, Spain
| | - Sergio Ferrero
- GIR MIOMET-IU CINQUIMA-Química Inorgánica, Facultad de Ciencias, Campus Miguel Delibes, Universidad de Valladolid, Valladolid, Spain
| | - Isabel Caballero
- Dpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos). E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Palencia, Spain
| | - Celedonio M Alvarez
- GIR MIOMET-IU CINQUIMA-Química Inorgánica, Facultad de Ciencias, Campus Miguel Delibes, Universidad de Valladolid, Valladolid, Spain
| | - Fernando Villafañe
- GIR MIOMET-IU CINQUIMA-Química Inorgánica, Facultad de Ciencias, Campus Miguel Delibes, Universidad de Valladolid, Valladolid, Spain
| | - Carlos A Blanco
- Dpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos). E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Palencia, Spain
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8
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Martinez-Gomez A, Caballero I, Blanco CA. Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity. Biomolecules 2020; 10:E400. [PMID: 32143493 PMCID: PMC7175304 DOI: 10.3390/biom10030400] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 02/24/2020] [Accepted: 03/01/2020] [Indexed: 12/17/2022] Open
Abstract
Beer is one of the most consumed drinks around the world, containing a variety of compounds that offer both appreciated sensorial characteristics and health advantages. Important healthy compounds in beer are those with antioxidant properties that attenuate the content of free radicals produced as by-products in the human metabolism, exerting an appreciable effect against cancers or cardiovascular diseases. This work details a study of antioxidant compounds present in beer, focusing on the two main groups: phenols (including polyphenolic forms) and melanoidins, formed specifically during brewing as Maillard products. The fundaments of the most important methods to evaluate beer antioxidant activity, the main antioxidant compounds present in beer-especially those with healthy properties-and the new trends to increase beer antioxidant activity are also discussed.
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Affiliation(s)
| | | | - Carlos A. Blanco
- Dpto. Ingeniería Agrícola y Forestal (Area de Tecnología de los Alimentos), E.T.S. Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain; (A.M.-G.); (I.C.)
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9
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Jongberg S, Andersen ML, Lund MN. Covalent Protein-Polyphenol Bonding as Initial Steps of Haze Formation in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2019.1705045] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Sisse Jongberg
- Faculty of Science, Department of Food Science, University of Copenhagen, Frederiksberg, Denmark
| | - Mogens L. Andersen
- Faculty of Science, Department of Food Science, University of Copenhagen, Frederiksberg, Denmark
| | - Marianne N. Lund
- Faculty of Science, Department of Food Science, University of Copenhagen, Frederiksberg, Denmark
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10
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Evaluation of force-carbonated Czech-type lager beer quality during storage in relation to the applied type of packaging. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.106706] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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11
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Del Carratore F, Schmidt K, Vinaixa M, Hollywood KA, Greenland-Bews C, Takano E, Rogers S, Breitling R. Integrated Probabilistic Annotation: A Bayesian-Based Annotation Method for Metabolomic Profiles Integrating Biochemical Connections, Isotope Patterns, and Adduct Relationships. Anal Chem 2019; 91:12799-12807. [PMID: 31509381 DOI: 10.1021/acs.analchem.9b02354] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
In a typical untargeted metabolomics experiment, the huge amount of complex data generated by mass spectrometry necessitates automated tools for the extraction of useful biological information. Each metabolite generates numerous mass spectrometry features. The association of these experimental features to the underlying metabolites still represents one of the major bottlenecks in metabolomics data processing. While certain identification (e.g., by comparison to authentic standards) is always desirable, it is usually achievable only for a limited number of compounds, and scientists often deal with a significant amount of putatively annotated metabolites. The confidence in a specific annotation is usually assessed by considering different sources of information (e.g., isotope patterns, adduct formation, chromatographic retention times, and fragmentation patterns). IPA (integrated probabilistic annotation) offers a rigorous and reproducible method to automatically annotate metabolite profiles and evaluate the resulting confidence of the putative annotations. It is able to provide a rigorous measure of our confidence in any putative annotation and is also able to update and refine our beliefs (i.e., background prior knowledge) by incorporating different sources of information in the annotation process, such as isotope patterns, adduct formation and biochemical relations. The IPA package is freely available on GitHub ( https://github.com/francescodc87/IPA ), together with the related extensive documentation.
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Affiliation(s)
- Francesco Del Carratore
- Manchester Institute of Biotechnology, Faculty of Science and Engineering , University of Manchester , Manchester , M1 7DN , U.K
| | - Kamila Schmidt
- Manchester Institute of Biotechnology, Faculty of Science and Engineering , University of Manchester , Manchester , M1 7DN , U.K
| | - Maria Vinaixa
- Manchester Institute of Biotechnology, Faculty of Science and Engineering , University of Manchester , Manchester , M1 7DN , U.K
| | - Katherine A Hollywood
- Manchester Institute of Biotechnology, Faculty of Science and Engineering , University of Manchester , Manchester , M1 7DN , U.K
| | - Caitlin Greenland-Bews
- Manchester Institute of Biotechnology, Faculty of Science and Engineering , University of Manchester , Manchester , M1 7DN , U.K
| | - Eriko Takano
- Manchester Institute of Biotechnology, Faculty of Science and Engineering , University of Manchester , Manchester , M1 7DN , U.K
| | - Simon Rogers
- School of Computing Science , University of Glasgow , Glasgow , G12 8RZ , U.K
| | - Rainer Breitling
- Manchester Institute of Biotechnology, Faculty of Science and Engineering , University of Manchester , Manchester , M1 7DN , U.K
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12
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Cavallini N, Savorani F, Bro R, Cocchi M. Fused adjacency matrices to enhance information extraction: The beer benchmark. Anal Chim Acta 2019; 1061:70-83. [DOI: 10.1016/j.aca.2019.02.023] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2018] [Revised: 01/31/2019] [Accepted: 02/04/2019] [Indexed: 12/01/2022]
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13
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Ristivojević PM, Morlock GE. Phenolic fingerprints and quality assessment of three types of beer. JPC-J PLANAR CHROMAT 2019. [DOI: 10.1556/1006.2019.32.3.3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Petar M. Ristivojević
- on leave from the Innovation Center of the Faculty of Chemistry, University of Belgrade, Serbia
| | - Gertrud E. Morlock
- Chair of Food Science, Institute of Nutritional Science, Justus Liebig University Giessen, Heinrich-Buff-Ring 26-32, 35392 Giessen, Germany
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14
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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]
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15
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Boudiar T, Lozano-Sánchez J, Harfi B, Del Mar Contreras M, Segura-Carretero A. Phytochemical characterization of bioactive compounds composition of Rosmarinus eriocalyx by RP-HPLC-ESI-QTOF-MS. Nat Prod Res 2018; 33:2208-2214. [PMID: 30453758 DOI: 10.1080/14786419.2018.1495635] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Rosmarinus eriocalyx (rosemary or Elyazir) is an endemic species growing in arid steppe and rocky mountain in the South-West Algeria. This plant is well known in Algeria and Morocco due to its medicinal properties. However, little is known about its phytochemical composition. For this purpose, natural antioxidant compounds from R. eriocalyx were recovered by solid-liquid extraction and characterized by reversed-phase high-performance liquid chromatography coupled to quadrupole-time-of-flight mass spectrometry using negative and positive ionization modes. This analytical methodology enabled the characterization of 101 compounds, which were distributed in five major categories namely hydroxycinnamic acid derivatives, hydroxybenzoic acid derivatives, flavonoids, phenolic diterpenes and phenolic triterpenes. Moreover, the studied extract generally showed free radical-scavenging and reductive abilities in the range of butylated hydroxyanisole, butylated hydroxytoluene, α-tocopherol, and ascorbic acid. Therefore, the result suggests that the aqueous-methanolic extract of R. eriocalyx could serve as a potential source of antioxidants.
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Affiliation(s)
- Tarek Boudiar
- a Biotechnology Research Centre (C.R.Bt) , Constantine , Alegria
| | - Jesús Lozano-Sánchez
- b Department of Analytical Chemistry, Faculty of Sciences , University of Granada , Granada , Spain.,c Research and Development of Functional Food Centre (CIDAF) , Granada , Spain
| | - Boualem Harfi
- a Biotechnology Research Centre (C.R.Bt) , Constantine , Alegria
| | - Maria Del Mar Contreras
- b Department of Analytical Chemistry, Faculty of Sciences , University of Granada , Granada , Spain.,c Research and Development of Functional Food Centre (CIDAF) , Granada , Spain
| | - Antonio Segura-Carretero
- b Department of Analytical Chemistry, Faculty of Sciences , University of Granada , Granada , Spain.,c Research and Development of Functional Food Centre (CIDAF) , Granada , Spain
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16
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Ristivojević P, Morlock G. Effect-directed classification of biological, biochemical and chemical profiles of 50 German beers. Food Chem 2018; 260:344-353. [DOI: 10.1016/j.foodchem.2018.03.127] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2017] [Revised: 03/08/2018] [Accepted: 03/27/2018] [Indexed: 10/17/2022]
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17
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Yao J, Zong X, Cui C, Mu L, Zhao H. Metabonomics analysis of nonvolatile small molecules of beers during forced ageing. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13754] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Jiwei Yao
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Xuyan Zong
- Liquor Making Biological Technology and Application of key laboratory of Sichuan Province; Sichuan University of Science and Engineering; Zigong 643000 China
| | - Chun Cui
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Lixia Mu
- Sericultural & Agri-Food Research Institute; Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou 510610 China
| | - Haifeng Zhao
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
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18
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He Y, Cao Y, Chen S, Ma C, Zhang D, Li H. Analysis of flavour compounds in beer with extruded corn starch as an adjunct. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.474] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Yuanyuan He
- School of Agricultural Engineering and Food Science; Shandong University of Technology; No.12 Zhangzhou Road, Zhangdian District Zibo Shandong Province China
| | - Yanfei Cao
- School of Agricultural Engineering and Food Science; Shandong University of Technology; No.12 Zhangzhou Road, Zhangdian District Zibo Shandong Province China
| | - Shanfeng Chen
- School of Agricultural Engineering and Food Science; Shandong University of Technology; No.12 Zhangzhou Road, Zhangdian District Zibo Shandong Province China
| | - Chengye Ma
- School of Agricultural Engineering and Food Science; Shandong University of Technology; No.12 Zhangzhou Road, Zhangdian District Zibo Shandong Province China
| | - Dongliang Zhang
- School of Agricultural Engineering and Food Science; Shandong University of Technology; No.12 Zhangzhou Road, Zhangdian District Zibo Shandong Province China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science; Shandong University of Technology; No.12 Zhangzhou Road, Zhangdian District Zibo Shandong Province China
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19
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Nuclear Magnetic Resonance Methodology for the Analysis of Regular and Non-Alcoholic Lager Beers. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0953-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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20
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Paz AI, Blanco CA, Andrés-Iglesias C, Palacio L, Prádanos P, Hernández A. Aroma recovery of beer flavors by pervaporation through polydimethylsiloxane membranes. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12556] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Ana I. Paz
- Departamento Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos) E.T.S. Ingenierías Agrarias; Universidad de Valladolid; Palencia 34004 Spain
| | - Carlos A. Blanco
- Departamento Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos) E.T.S. Ingenierías Agrarias; Universidad de Valladolid; Palencia 34004 Spain
| | - Cristina Andrés-Iglesias
- Departamento Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos) E.T.S. Ingenierías Agrarias; Universidad de Valladolid; Palencia 34004 Spain
| | - Laura Palacio
- Grupo de superficies y Materiales porosos (SMAP, UA-UVA-CSIC), Departamento Física Aplicada, Facultad de Ciencias; Universidad de Valladolid; Paseo de Belén Valladolid 47011 Spain
| | - Pedro Prádanos
- Grupo de superficies y Materiales porosos (SMAP, UA-UVA-CSIC), Departamento Física Aplicada, Facultad de Ciencias; Universidad de Valladolid; Paseo de Belén Valladolid 47011 Spain
| | - Antonio Hernández
- Grupo de superficies y Materiales porosos (SMAP, UA-UVA-CSIC), Departamento Física Aplicada, Facultad de Ciencias; Universidad de Valladolid; Paseo de Belén Valladolid 47011 Spain
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Seo SH, Park SE, Yoo SA, Lee KI, Na CS, Son HS. Metabolite profiling of Makgeolli for the understanding of yeast fermentation characteristics during fermentation and aging. Process Biochem 2016. [DOI: 10.1016/j.procbio.2016.08.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Andrés-Iglesias C, Blanco CA, García-Serna J, Pando V, Montero O. Volatile Compound Profiling in Commercial Lager Regular Beers and Derived Alcohol-Free Beers After Dealcoholization by Vacuum Distillation. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0513-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Cai X, Bao L, Wang N, Xu M, Mao R, Li Y. Dietary Nucleotides Supplementation and Liver Injury in Alcohol-Treated Rats: A Metabolomics Investigation. Molecules 2016; 21:435. [PMID: 27043516 PMCID: PMC6273469 DOI: 10.3390/molecules21040435] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2016] [Revised: 03/24/2016] [Accepted: 03/28/2016] [Indexed: 12/20/2022] Open
Abstract
Background: Previous studies suggested that nucleotides were beneficial for liver function, lipid metabolism and so on. The present study aimed to investigate the metabolic response of dietary nucleotides supplementation in alcohol-induced liver injury rats. Methods: Five groups of male Wistar rats were used: normal control group (basal diet, equivalent distilled water), alcohol control group (basal diet, 50% alcohol (v/v)), dextrose control group (basal diet, isocaloric amount of dextrose), and 0.04% and 0.16% nucleotides groups (basal diet supplemented with 0.4 g and 1.6 g nucleotides kg−1 respectively, 50% alcohol (v/v)). The liver injury was measured through traditional liver enzymes, expression of oxidative stress markers and histopathological examination. Ultra-performance liquid chromatography quadrupole-time-flight mass spectrometry (UPLC-Q-TOF-MS) was applied to identify liver metabolite profiles. Results: Nucleotides supplementation prevented the progression of hepatocyte steatosis. The levels of total proteins, globulin, alanine aminotransferase, aspartate aminotransferase, total cholesterol triglyceride, as well as the oxidative stress markers altered by alcohol, were improved by nucleotides supplementation. Elevated levels of liver bile acids (glycocholic acid, chenodeoxyglycocholic acid, and taurodeoxycholic acid), as well as lipids (stearic acid, palmitic acid, oleic acid, phosphatidylcholine, and lysophosphatidylethanolamine) in alcohol-treated rats were reversed by nucleotides supplementation. In addition, supplementation with nucleotides could increase the levels of amino acids, including valyl-Leucine, l-leucine, alanyl-leucine and l-phenylalanine. Conclusion: These data indicate potential biomarkers and confirm the benefit of dietary nucleotides on alcoholic liver injury.
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Affiliation(s)
- Xiaxia Cai
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China.
| | - Lei Bao
- Department of Clinical Nutrition, Peking University International Hospital, Beijing 102206, China.
| | - Nan Wang
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China.
| | - Meihong Xu
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China.
| | - Ruixue Mao
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China.
| | - Yong Li
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China.
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Beer metabolomics: molecular details of the brewing process and the differential effects of late and dry hopping on yeast purine metabolism. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.291] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Andrés-Iglesias C, García-Serna J, Montero O, Blanco CA. Simulation and flavor compound analysis of dealcoholized beer via one-step vacuum distillation. Food Res Int 2015; 76:751-760. [DOI: 10.1016/j.foodres.2015.07.017] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2015] [Revised: 07/09/2015] [Accepted: 07/12/2015] [Indexed: 10/23/2022]
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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]
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Andrés-Iglesias C, Montero O, Sancho D, Blanco CA. New trends in beer flavour compound analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1571-1576. [PMID: 25205443 DOI: 10.1002/jsfa.6905] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2014] [Revised: 09/03/2014] [Accepted: 09/04/2014] [Indexed: 06/03/2023]
Abstract
As the beer market is steadily expanding, it is important for the brewing industry to offer consumers a product with the best organoleptic characteristics, flavour being one of the key characteristics of beer. New trends in instrumental methods of beer flavour analysis are described. In addition to successfully applied methods in beer analysis such as chromatography, spectroscopy, nuclear magnetic resonance, mass spectrometry or electronic nose and tongue techniques, among others, sample extraction and preparation such as derivatization or microextraction methods are also reviewed.
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Affiliation(s)
- Cristina Andrés-Iglesias
- Departamento Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), ETS Ingenierías Agrarias, Universidad de Valladolid, 34004, Palencia, Spain
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Řezanka T, Matoulková D, Benada O, Sigler K. Lipidomics as an important key for the identification of beer-spoilage bacteria. Lett Appl Microbiol 2015; 60:536-43. [DOI: 10.1111/lam.12415] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2014] [Revised: 02/10/2015] [Accepted: 03/11/2015] [Indexed: 11/30/2022]
Affiliation(s)
- T. Řezanka
- Institute of Microbiology; Academy of Sciences of the Czech Republic; Prague Czech Republic
| | - D. Matoulková
- Research Institute of Brewing and Malting; Prague Czech Republic
| | - O. Benada
- Institute of Microbiology; Academy of Sciences of the Czech Republic; Prague Czech Republic
| | - K. Sigler
- Institute of Microbiology; Academy of Sciences of the Czech Republic; Prague Czech Republic
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