1
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Gammoh OS, Qnais E, Bseiso Y, Alrosan K, Alqudah A. Evaluation of the antinociceptive effect of valerian and hops combination in experimental animal models: Involvement of the opioid system. Heliyon 2023; 9:e14185. [PMID: 36923827 PMCID: PMC10009721 DOI: 10.1016/j.heliyon.2023.e14185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 02/17/2023] [Accepted: 02/23/2023] [Indexed: 03/05/2023] Open
Abstract
Pain is a common undertreated worldwide complaint. The need to explore the antinociceptive potential of alternative herbal products is essential. Although used as a mild sedative, limited evidence focused on the potential antinociceptive effect of valerian and hops combination. The present study was carried out to evaluate the in vivo anti-nociceptive effect of the valerian-hops combination to justify its use as an effective and safe analgesic agent. Anti-nociceptive effects of valerian-hops combination (50, 100, and 200 mg/kg) were assessed in swiss albino mice for performing the acetic acid-induced writhing test, the paw licking test using formalin, the paw licking test using glutamate, and the tail immersion test. The effects were compared to those of diclofenac or morphine in the presence or absence of the opioid receptor antagonist naloxone. Valerian-hops" extract of 100 and 200 mg/kg demonstrated a significant reduction in the number of writhing episodes induced by acetic acid compared to the control (p < 0.05), a significant reduction in the licking number at doses of 100 and 200 mg/kg in the late phase formalin-induced paw licking, significantly reduced the number of lickings after glutamate injection compared to control (p < 0.05). And significantly increased pain reaction after 60 and 90 min of tail immersion test, this effect was opposed by naloxone treatment. The valerian-hops combination produced a significant antinociceptive effect that involved the opioid system. Further studies are required to fully uncover the underlying active constituents and their mechanisms.
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Affiliation(s)
- Omar Salem Gammoh
- Clinical Pharmacy and Pharmacy Practice, Yarmouk University, Irbid, Jordan
| | - Esam Qnais
- Department of Biology and Biotechnology, Faculty of Science, The Hashemite University, Zarqa, Jordan
| | - Yousra Bseiso
- Department of Biology and Biotechnology, Faculty of Science, The Hashemite University, Zarqa, Jordan
| | - Khaled Alrosan
- Department of Clinical Pharmacy and Pharmacy Practice, Faculty of Pharmaceutical Sciences, The Hashemite University, Zarqa, Jordan
| | - Abdelrahim Alqudah
- Department of Clinical Pharmacy and Pharmacy Practice, Faculty of Pharmaceutical Sciences, The Hashemite University, Zarqa, Jordan
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2
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De León G, Fröhlich E, Fink E, Di Pizio A, Salar-Behzadi S. Premexotac: Machine learning bitterants predictor for advancing pharmaceutical development. Int J Pharm 2022; 628:122263. [DOI: 10.1016/j.ijpharm.2022.122263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 09/27/2022] [Accepted: 09/29/2022] [Indexed: 10/31/2022]
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3
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The Antibacterial Effect of Humulus lupulus (Hops) against Mycobacterium bovis BCG: A Promising Alternative in the Fight against Bovine Tuberculosis? BEVERAGES 2022. [DOI: 10.3390/beverages8030043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The female flowers of the Humulus lupulus plant or Hops have been used extensively within the brewing industry for their aroma and bitterness properties. It was also found that beer that contained hops was less likely to spoil, thus revealing the antimicrobial potential of these plants. One species of bacteria, Mycobacterium spp., is of particular interest as it is the causative agent of both human and animal forms of tuberculosis (TB). In this study an aqueous extraction process was employed to analyse the antibacterial properties of 50 hop extracts (45 individual variants); against M. bovis BCG. Using an agar well diffusion assay we found that all hops exhibited a level of inhibitory activity which ranged from 1.2 mm (+/− 0.08 mm) in the case of hop variant; Target, to 15.7 mm (+/− 0.45 mm) in the case of hop variant Citra. The Citra variant had a minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 16% v/v. This is the first study to analyse a wide range of hops for their antimicrobial potential against M. bovis BCG and recommends that further research focuses on other Mycobacteria spp., the potential for antimicrobial synergy and the antibacterial effect of individual components.
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4
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Nicácio KDJ, Ferreira MS, Katchborian-Neto A, Costa ML, Murgu M, Dias DF, Soares MG, Chagas-Paula DA. Anti-Inflammatory Markers of Hops Cultivars (Humulus lupulus L.) Evaluated by Untargeted Metabolomics Strategy. Chem Biodivers 2022; 19:e202100966. [PMID: 35267234 DOI: 10.1002/cbdv.202100966] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Accepted: 03/08/2022] [Indexed: 11/09/2022]
Abstract
Hops (Humulus lupulus L.) are edible flowers commonly used to add flavour and aroma to beer, besides they have rich chemical diversity and medicinal potential. In this work, an ex vivo anti-inflammatory assay via the LPS-induced signalling pathway and metabolomics approaches were performed to evaluate the ability of hops to inhibit the production of prostaglandin E2 (PGE2) inflammatory mediator and analyze which metabolites produced by the nine different hop cultivars are potential anti-inflammatory markers. Columbus, Chinook and Hallertau Mittelfrüh hop cultivars yielded extracts with PGE2 release inhibition rates of 86.7, 92.5 and 73.5 %, respectively. According to the multivariate statistical analysis, the majority of the metabolites correlated with the activity were prenylated phloroglucinol and phenolic homologs. These results suggest promissory anti-inflammatory hop metabolites.
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Affiliation(s)
- Karen de Jesus Nicácio
- Institute of Chemistry, Federal University of Alfenas, Gabriel Monteiro da Silva, 700 - Centro, 37130-001, Alfenas, Minas Gerais, Brazil
| | - Miller Santos Ferreira
- Institute of Chemistry, Federal University of Alfenas, Gabriel Monteiro da Silva, 700 - Centro, 37130-001, Alfenas, Minas Gerais, Brazil
| | - Albert Katchborian-Neto
- Institute of Chemistry, Federal University of Alfenas, Gabriel Monteiro da Silva, 700 - Centro, 37130-001, Alfenas, Minas Gerais, Brazil
| | - Milbya Lima Costa
- Institute of Chemistry, Federal University of Alfenas, Gabriel Monteiro da Silva, 700 - Centro, 37130-001, Alfenas, Minas Gerais, Brazil
| | - Michael Murgu
- Waters Corporation, Alameda Tocantins 125, 27th Floor, Alphaville, 06455-020, São Paulo, Brazil
| | - Danielle Ferreira Dias
- Institute of Chemistry, Federal University of Alfenas, Gabriel Monteiro da Silva, 700 - Centro, 37130-001, Alfenas, Minas Gerais, Brazil
| | - Marisi Gomes Soares
- Institute of Chemistry, Federal University of Alfenas, Gabriel Monteiro da Silva, 700 - Centro, 37130-001, Alfenas, Minas Gerais, Brazil
| | - Daniela Aparecida Chagas-Paula
- Institute of Chemistry, Federal University of Alfenas, Gabriel Monteiro da Silva, 700 - Centro, 37130-001, Alfenas, Minas Gerais, Brazil
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5
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Castro R, Díaz AB, Durán-Guerrero E, Lasanta C. Influence of different fermentation conditions on the analytical and sensory properties of craft beers: Hopping, fermentation temperature and yeast strain. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104278] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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6
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Comparative Study on Phenolic Compounds and Antioxidant Activities of Hop (Humulus lupulus L.) Strobile Extracts. PLANTS 2022; 11:plants11010135. [PMID: 35009138 PMCID: PMC8747208 DOI: 10.3390/plants11010135] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/21/2021] [Accepted: 12/29/2021] [Indexed: 01/07/2023]
Abstract
In this study, we investigated the phenolic compounds in hop strobile extracts and evaluated their antioxidant property using DPPH and ABTS assay. The total phenolic compound (TPC) and total flavonoid compound (TFC) estimated in two different solvent extracts considerably varied depending on the extraction solvent. The most abundant phenolic compound in hop strobile was humulones (α-acid) with levels ranging from 50.44 to 193.25 µg/g. El Dorado accession revealed higher antioxidant activity in ethanol extracts (DPPH: IC50 124.3 µg/mL; ABTS: IC50 95.4 µg/mL) when compared with that of the other accessions. Correlations between DPPH (IC50) scavenging TFC in ethanol extract (TFC_E, −0.941), and TPC_E (−0.901), and between ABTS (IC50) scavenging TFC_E (−0.853), and TPC_E (−0.826), were statistically significant at p < 0.01 level, whereas no significant correlation was observed between antioxidant activities, TPC and TFC in water extract. This study is the first to report that variations in the level of phenolic contents and antioxidant activity of various hop cultivars depended on the type of extraction solvent used and the cultivation regions. These results could provide valuable information on developing hop products.
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7
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Sommella E, Verna G, Liso M, Salviati E, Esposito T, Carbone D, Pecoraro C, Chieppa M, Campiglia P. Hop-derived fraction rich in beta acids and prenylflavonoids regulates the inflammatory response in dendritic cells differently from quercetin: unveiling metabolic changes by mass spectrometry-based metabolomics. Food Funct 2021; 12:12800-12811. [PMID: 34859812 DOI: 10.1039/d1fo02361f] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Dendritic cells (DCs) represent a heterogeneous family of immune cells that link innate and adaptive immunity and their activation is linked to metabolic changes that are essential to support their activity and function. Hence, targeting the metabolism of DCs represents an opportunity to modify the inflammatory and immune response. Among the natural matrices, Humulus lupulus (Hop) compounds have recently been shown to exhibit immunomodulatory and anti-inflammatory activity. This study aimed to evaluate the ability of specific Hop fractions to modulate DCs metabolism after stimulation with lipopolysaccharide (LPS) by an untargeted metabolomics approach and compare their effect with flavonol quercetin. Following liquid chromatography-based fractionation, three fractions (A, B, and C) were obtained and tested. Cytokine and gene expression were evaluated using ELISA and qPCR, respectively, while the untargeted metabolomics analysis was performed using a combined HILIC-HRMS and DI-FT-ICR approach. The HOP C fraction and quercetin could both reduce the production of several inflammatory cytokines such as IL-6, IL-1α, IL-1β, and TNF, but differently from quercetin, the HOP C mechanism is independent of extracellular iron-sequestration and showed significant upregulation of the Nrf2/Nqo1 pathway and Ap-1 compared to quercetin. The untargeted analysis revealed the modulation of several key pathways linked to pro-inflammatory and glycolytic phenotypes. In particular, HOP C treatment could modulate the oxidative step of the pentose phosphate pathway (PPP) and reduce the inflammatory mediator succinate, citrulline, and purine-pyrimidine metabolism, differently from quercetin. These results highlight the potential anti-inflammatory mechanism of specific Hop-derived compounds in restoring the dysregulated metabolism in DCs, which can be used in preventive or adjuvant therapies to suppress the undesirable inflammatory response.
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Affiliation(s)
- Eduardo Sommella
- Department of Pharmacy, University of Salerno, Fisciano, SA, Italy.
| | - Giulio Verna
- Department of Pharmacy, University of Salerno, Fisciano, SA, Italy. .,PhD Program in Drug Discovery and Development, University of Salerno, Fisciano, SA, Italy
| | - Marina Liso
- National Institute of Gastroenterology "S. de Bellis", Research Hospital, Castellana Grotte, BA, Italy
| | | | - Tiziana Esposito
- Department of Pharmacy, University of Salerno, Fisciano, SA, Italy.
| | - Daniela Carbone
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, PA, Italy
| | - Camilla Pecoraro
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, PA, Italy
| | - Marcello Chieppa
- National Institute of Gastroenterology "S. de Bellis", Research Hospital, Castellana Grotte, BA, Italy
| | - Pietro Campiglia
- Department of Pharmacy, University of Salerno, Fisciano, SA, Italy.
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8
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Zhang G, Zhang N, Yang A, Huang J, Ren X, Xian M, Zou H. Hop bitter acids: resources, biosynthesis, and applications. Appl Microbiol Biotechnol 2021; 105:4343-4356. [PMID: 34021813 DOI: 10.1007/s00253-021-11329-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 04/26/2021] [Accepted: 04/29/2021] [Indexed: 01/15/2023]
Abstract
Diversified members of hop bitter acids (α- and β-acids) have been found in hop (Humulus lupulus). Mixtures of hop bitter acids have been traditionally applied in brewing and food industries as bitterness flavors or food additives. Recent studies have discovered novel applications of hop bitter acids and their derivatives in medicinal and pharmaceutical fields. The increasing demands of purified hop bitter acid promoted biosynthesis efforts for the heterologous biosynthesis of objective hop bitter acids by engineered microbial factories. In this study, the updated information of hop bitter acids and their representative application in brewing, food, and medicine fields are reviewed. We also speculate future trends on the development of robust microbial cell factories and biotechnologies for the biosynthesis of hop bitter acids. KEY POINTS: • Structures and applications of hop bitter acids are summarized in this study. • Biosynthesis of hop bitter acids remains challenging. • We discuss potential strategies in the microbial production of hop bitter acids.
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Affiliation(s)
- Guoqing Zhang
- State Key Laboratory Base of Eco-Chemical Engineering, College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao, 266042, China
| | - Nan Zhang
- State Key Laboratory Base of Eco-Chemical Engineering, College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao, 266042, China
| | - Anran Yang
- State Key Laboratory Base of Eco-Chemical Engineering, College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao, 266042, China
| | - Jingling Huang
- State Key Laboratory Base of Eco-Chemical Engineering, College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao, 266042, China
| | - Xueni Ren
- State Key Laboratory Base of Eco-Chemical Engineering, College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao, 266042, China
| | - Mo Xian
- CAS Key Laboratory of Bio-based Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, China
| | - Huibin Zou
- State Key Laboratory Base of Eco-Chemical Engineering, College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao, 266042, China. .,CAS Key Laboratory of Bio-based Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, China.
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9
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Bitter taste in silico: A review on virtual ligand screening and characterization methods for TAS2R-bitterant interactions. Int J Pharm 2021; 600:120486. [PMID: 33744445 DOI: 10.1016/j.ijpharm.2021.120486] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 02/21/2021] [Accepted: 03/09/2021] [Indexed: 11/21/2022]
Abstract
The growing pharmaceutical interest in the human bitter taste receptors (hTAS2Rs) has two dimensions; i) evaluation of the bitterness of active pharmaceutical compounds, in order to develop strategies for improving patients' adherence to medication, and ii) application of ligands for extra-cellular hTAS2Rs for potential preventive therapeutic achievements. The result is an increasing demand on robust tools for bitterness assessment and screening the receptor-ligand affinity. In silico tools are useful for aiding experimental-screening, as well as to elucide ligand-receptor interactions. In this review, the ligand-based and structure-based approaches are described as the two main in silico tools for bitter taste analysis. The strengths and weaknesses of each approach are discussed. Both approaches provide key tools for understanding and exploiting bitter taste for human health applications.
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10
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Takase T, Toyoda T, Kobayashi N, Inoue T, Ishijima T, Abe K, Kinoshita H, Tsuchiya Y, Okada S. Dietary iso-α-acids prevent acetaldehyde-induced liver injury through Nrf2-mediated gene expression. PLoS One 2021; 16:e0246327. [PMID: 33544749 PMCID: PMC7864453 DOI: 10.1371/journal.pone.0246327] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Accepted: 01/15/2021] [Indexed: 12/28/2022] Open
Abstract
Acetaldehyde is the major toxic metabolite of alcohol (ethanol) and enhances fibrosis of the liver through hepatic stellate cells. Additionally, alcohol administration causes the accumulation of reactive oxygen species (ROS), which induce hepatocyte injury-mediated lipid peroxidation. Iso-α-acids, called isohumulones, are bitter acids in beer. The purpose of this study was to investigate the protective effects of iso-α-acids against alcoholic liver injury in hepatocytes in mice. C57BL/6N mice were fed diets containing isomerized hop extract, which mainly consists of iso-α-acids. After 7 days of feeding, acetaldehyde was administered by a single intraperitoneal injection. The acetaldehyde-induced increases in serum aspartate aminotransferase (AST) and alanine aminotransferase (ALT) levels were suppressed by iso-α-acids intake. Hepatic gene expression analyses showed the upregulation of detoxifying enzyme genes, glutathione-S-transferase (GST) and aldehyde dehydrogenase (ALDH). In vitro, iso-α-acids upregulated the enzymatic activities of GST and ALDH and induced the nuclear translocation of nuclear factor-erythroid-2-related factor 2 (Nfe2l2; Nrf2), a master regulator of antioxidant and detoxifying systems. These results suggest that iso-α-acid intake prevents acetaldehyde-induced liver injury by reducing oxidative stress via Nrf2-mediated gene expression.
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Affiliation(s)
- Takahito Takase
- Research and Development Division, SAPPORO HOLDINGS LTD., Yaizu, Shizioka, Japan
- Fundamental Laboratory, POKKA SAPPORO FOOD & BEVERAGE LTD., Yokohama, Kanagawa, Japan
| | - Tsudoi Toyoda
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo-ku, Tokyo, Japan
| | - Naoyuki Kobayashi
- Research and Development Division, SAPPORO HOLDINGS LTD., Yaizu, Shizioka, Japan
| | - Takashi Inoue
- Research and Development Division, SAPPORO HOLDINGS LTD., Yaizu, Shizioka, Japan
- Fundamental Laboratory, POKKA SAPPORO FOOD & BEVERAGE LTD., Yokohama, Kanagawa, Japan
| | - Tomoko Ishijima
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo-ku, Tokyo, Japan
| | - Keiko Abe
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo-ku, Tokyo, Japan
| | - Hiroshi Kinoshita
- Department of Forensic Medicine, Faculty of Medicine, Kagawa University, Miki, Kita, Kagawa, Japan
| | - Youichi Tsuchiya
- Research and Development Division, SAPPORO HOLDINGS LTD., Yaizu, Shizioka, Japan
| | - Shinji Okada
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo-ku, Tokyo, Japan
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11
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Dunkel A, Hofmann T, Di Pizio A. In Silico Investigation of Bitter Hop-Derived Compounds and Their Cognate Bitter Taste Receptors. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10414-10423. [PMID: 32027492 DOI: 10.1021/acs.jafc.9b07863] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
The typical bitter taste of beer is caused by adding hops (Humulus lupulus L.) during the wort boiling process. The bitter taste of hop-derived compounds was found to be mediated by three bitter taste receptors: TAS2R1, TAS2R14, and TAS2R40. In this work, structural bioinformatics analyses were used to characterize the binding modes of trans-isocohumulone, trans-isohumulone, trans-isoadhumulone, cis-isocohumulone, cis-isohumulone, cis-isoadhumulone, cohumulone, humulone, adhumulone, and 8-prenylnaringenin into the orthosteric binding site of their cognate receptors. A conserved asparagine in transmembrane 3 was found to be essential for the recognition of hop-derived compounds, whereas the surrounding residues in the binding site of the three receptors encode the ligand specificity. Hop-derived compounds are renowned bioactive molecules and are considered as potential hit molecules for drug discovery to treat metabolic diseases. A chemoinformatics analysis revealed that hop-derived compounds cluster in a different region of the chemical space compared to known bitter food-derived compounds, pinpointing hop-derived compounds as a very peculiar class of bitter compounds.
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Affiliation(s)
- Andreas Dunkel
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner Straße 34, D-85354 Freising, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Antonella Di Pizio
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner Straße 34, D-85354 Freising, Germany
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12
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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.
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13
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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.
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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
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14
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Gregorius A, Krzyczkowski W, Wierucka M, Kupińska J, Dębczak A, Łopatek U, Tyśkiewicz K, Wiejak R, Wrona O, Rój E. Supercritical carbon dioxide Cannabis sativa L. and Humulus lupulus extracts and their influence on human macrophages inflammatory state*. POSTEP HIG MED DOSW 2019. [DOI: 10.5604/01.3001.0013.6827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Herbal extracts are promising immunomodulating compounds. Their standardization may improve clinical outcome in various conditions related to inflammatory state. The aim of this study was to assess the utility of Cannabis sativa L. and Humulus lupulus extracts obtained by supercritical carbon dioxide (scCO2) in the reduction of pro-inflammatory cytokines release after LPS stimulation in the in vitro model.
After scCO2 extraction, the cytotoxic potential of the obtained compounds was determined. The highest non-cytotoxic concentrations were selected for further inflammatory testing. PMA-differentiated U937 cells were used as an LPS induced model of the inflammation to assess the extracts potential to decrease the level of the pro-inflammatory cytokines IL-1β, IL-6 and TNF-α.
Either individually tested or in combination scCO2 extracts markedly reduced the level of released pro-inflammatory cytokines in comparison to LPS stimulated positive control.
Our results show that the usage of standardized Cannabis sativa L. and Humulus lupulus extracts might be beneficial in reducing the inflammatory state. Application of the mixed extracts not only reduces the need for a high concentration of pure compounds, but also broadens the possible therapeutic effect. Moreover, scCO2 extraction may serve as the efficient method of obtaining functional anti-inflammatory extracts from either hop cones or cannabis.
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Affiliation(s)
| | | | | | | | - Agnieszka Dębczak
- New Chemical Syntheses Institute, Supercritical Extraction Department, Pulawy, Poland
| | - Urszula Łopatek
- New Chemical Syntheses Institute, Supercritical Extraction Department, Pulawy, Poland
| | - Katarzyna Tyśkiewicz
- New Chemical Syntheses Institute, Supercritical Extraction Department, Pulawy, Poland
| | - Rafał Wiejak
- New Chemical Syntheses Institute, Supercritical Extraction Department, Pulawy, Poland
| | - Olga Wrona
- New Chemical Syntheses Institute, Supercritical Extraction Department, Pulawy, Poland
| | - Edward Rój
- New Chemical Syntheses Institute, Supercritical Extraction Department, Pulawy, Poland
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15
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Almeida ADR, Maciel MVDOB, Machado MH, Bazzo GC, Armas RD, Vitorino VB, Vitali L, Block JM, Barreto PLM. Bioactive compounds and antioxidant activities of Brazilian hop (
Humulus lupulus
L.) extracts. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14311] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Aline da Rosa Almeida
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC 88034‐102 Brazil
| | | | - Michelle Heck Machado
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC 88034‐102 Brazil
| | - Giovana Carolina Bazzo
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC 88034‐102 Brazil
| | - Rafael Dutra Armas
- Department of Biomedicine Catholic University Center of Santa Catarina Joinville SC 89203‐005 Brazil
| | | | - Luciano Vitali
- Department of Chemistry Federal University of Santa Catarina Florianópolis SC 88040‐970 Brazil
| | - Jane Mara Block
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC 88034‐102 Brazil
| | - Pedro Luiz Manique Barreto
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC 88034‐102 Brazil
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Machado JC, Faria MA, Melo A, Martins ZE, Ferreira IMPLVO. Modeling of α-acids and xanthohumol extraction in dry-hopped beers. Food Chem 2018; 278:216-222. [PMID: 30583365 DOI: 10.1016/j.foodchem.2018.11.050] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 11/08/2018] [Accepted: 11/09/2018] [Indexed: 10/27/2022]
Abstract
The practice of dry-hopping has been used by the brewing industry to obtain beers with increased contents of flavor and bitterness compounds. Notwithstanding this, other compounds such as α-acids (AA) and xhanthohumol (XN) are co-extracted influencing the final characteristics of the beer, particularly its beneficial bioactivity. In this context a model for the understanding of AA and XN extraction by dry-hopping is proposed. The varieties Chinook (CHI), East Kent Goldings (EKG) and Tettnanger (TET) were assayed and robust statistical approaches were applied for data interpretation. Concentration of AA in beers post-maturation reached values higher than 20 mg/L using 2.8 g/L of CHI hops and 10 days of maturation. For XN, a similar behavior was verified. The maximum efficiency of AA and XN extraction (transfer rate) were reached at 13.5 days with dose rates of 147 and 13.9 mg/L, respectively.
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Affiliation(s)
- Júlio 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
| | - Armindo Melo
- 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; Departamento de Saúde Ambiental, Instituto Nacional de Saúde Doutor Ricardo Jorge, Rua Alexandre Herculano, 321, 4000-055 Porto, Portugal.
| | - Zita E Martins
- 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
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De Keukeleire D. A Happy, Hoppy Odyssey: From a Flavorsome Hobby to a Dream Job. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-4795-01] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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18
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Bazan-Wozniak A, Nowicki P, Pietrzak R. Production of new activated bio-carbons by chemical activation of residue left after supercritical extraction of hops. ENVIRONMENTAL RESEARCH 2018; 161:456-463. [PMID: 29216492 DOI: 10.1016/j.envres.2017.11.041] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Revised: 11/20/2017] [Accepted: 11/23/2017] [Indexed: 05/26/2023]
Abstract
A technology of activated bio-carbons production from the residue left after supercritical extraction of hops is described. The effect of the variant of chemical activation and impregnation ratio on the physicochemical properties as well as sorption capacity towards toxic gas of acidic character (nitrogen dioxide), basic organic dye (aqueous solution of methylene blue - MB) and iodine was investigated. The materials obtained were activated bio-carbons of well-developed surface area ranging between 897 and 1095m2/g, showing clearly acidic character of the surface. The sorption tests results proved that chemical activation of the residue left after supercritical extraction of hops allows obtaining activated bio-carbons with very high sorption capacity towards nitrogen dioxide, reaching to 77.2 and 155.3mg/g in dry and wet conditions, respectively. The maximum sorption capacity of the adsorbents towards methylene blue was 328.75mg/g, while towards iodine 1815mg/g. The equilibrium data for aqueous solution of MB were analyzed by the Langmuir and Freundlich models, whereas the kinetics of the adsorption process was studied using pseudo-first and second-order models. According to the obtained data, the adsorption of MB from aqueous solution is better described by Langmuir model and pseudo-second order kinetic model.
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Affiliation(s)
- Aleksandra Bazan-Wozniak
- Adam Mickiewicz University in Poznań, Faculty of Chemistry, Laboratory of Applied Chemistry, Umultowska 89b, 61-614 Poznań, Poland
| | - Piotr Nowicki
- Adam Mickiewicz University in Poznań, Faculty of Chemistry, Laboratory of Applied Chemistry, Umultowska 89b, 61-614 Poznań, Poland
| | - Robert Pietrzak
- Adam Mickiewicz University in Poznań, Faculty of Chemistry, Laboratory of Applied Chemistry, Umultowska 89b, 61-614 Poznań, Poland.
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Dostálek P, Karabín M, Jelínek L. Hop Phytochemicals and Their Potential Role in Metabolic Syndrome Prevention and Therapy. Molecules 2017; 22:E1761. [PMID: 29048380 PMCID: PMC6151408 DOI: 10.3390/molecules22101761] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2017] [Revised: 10/14/2017] [Accepted: 10/17/2017] [Indexed: 01/04/2023] Open
Abstract
Historically, hop cones (Humulus lupulus) have been used since ancient times as a remedy for many ailments and, as a source of polyphenols and bitter acids, is very effective in the treatment of metabolic syndrome (MS). Hop flavonoids, particularly xanthohumol (XN), are substances with hypoglycemic, antihyperlipidemic, and antiobesity activities. Iso-α-acids (IAA) and matured hop bitter acids (MHBA) improve health by influencing lipid metabolism, glucose tolerance, and body weight. The modulatory effect of IAA and MHBA on lipid metabolism may also be responsible for a loss in body weight. These results suggest promising applications for IAA, MHBA, and XN in humans, particularly in the prevention of diet-induced obesity and diabetes.
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Affiliation(s)
- Pavel Dostálek
- Department of Biotechnology, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague 6, Czech Republic.
| | - Marcel Karabín
- Department of Biotechnology, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague 6, Czech Republic.
| | - Lukáš Jelínek
- Department of Biotechnology, University of Chemistry and Technology, Prague, Technická 5, 166 28 Prague 6, Czech Republic.
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