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Alsaeedi A, Welham S, Rose P. Impact of lifestyle factors on dietary vitamin B 6 intake and plasma pyridoxal 5'-phosphate level in UK adults: National Diet and Nutrition Survey Rolling Programme (NDNS) (2008-2017). Br J Nutr 2023; 130:1403-1415. [PMID: 36789783 PMCID: PMC10511679 DOI: 10.1017/s0007114523000417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 02/01/2023] [Accepted: 02/06/2023] [Indexed: 02/16/2023]
Abstract
Reduction in dietary vitamin B6 intake is associated with an increased relative risk of diseases such as cancer, atherosclerosis and cognitive dysfunction. The current research has assessed vitamin B6 intakes and PLP concentrations as a marker of vitamin B6 status among the UK adult (≥ 19 years) population. This study was carried out using a cross-sectional analysis of the National Diet and Nutrition Survey Rolling Programme (NDNS) (2008-2017). The impacts of lifestyle factors, including type of diet, smoking, alcohol consumption, and commonly used medications grouped by therapeutic usage, were determined, and data were analysed using IBM SPSS®. Results are expressed as medians (25th-75th percentiles), with P values ≤ 0·05 considered statistically significant. Among UK adults, the median intakes of total population of dietary vitamin B6 met the reference nutrient intake and median plasma PLP concentrations were above the cut-off of vitamin B6 deficiency; however, we found an association between reduction in vitamin B6 intake and plasma PLP concentration and age group (P < 0·001). Smokers had significantly lower plasma PLP concentrations than non-smokers (P < 0·001). Moreover, regression analysis showed some commonly used medications were associated with plasma PLP levels reduction (P < 0·05). Taken together, we report on a tendency for dietary vitamin B6 intake and plasma PLP concentrations to decrease with age and lifestyle factors such as smoking and medication usage. This information could have important implications for smokers and in the elderly population using multiple medications (polypharmacy).
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Affiliation(s)
- Asrar Alsaeedi
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, LeicestershireLE12 5RD, UK
| | - Simon Welham
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, LeicestershireLE12 5RD, UK
| | - Peter Rose
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, LeicestershireLE12 5RD, UK
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2
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Coulibaly WH, Tohoyessou YMG, Konan PAK, Djè KM. Bioactive compounds and antioxidant activities of two industrial beers produced in Ivory Coast. Heliyon 2023; 9:e19168. [PMID: 37664754 PMCID: PMC10468381 DOI: 10.1016/j.heliyon.2023.e19168] [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: 08/11/2022] [Revised: 08/09/2023] [Accepted: 08/15/2023] [Indexed: 09/05/2023] Open
Abstract
Beer is a world-famous beverage that is universally popular. This might be as an effect of its sensory, nutritional, and therapeutic qualities. To date, in Côte d'Ivoire, no study has been carried out focused on the eventual health benefits of industrial beer consumption. In this study, the bioactive compounds (total phenols, total tannins, total flavonoids, total anthocyanins) and corresponding antioxidant activities of two industrial beers from maize and rice from two different breweries were investigated. Results showed that for all phenolic compounds, contents were not statistically different (P > 0.05). However, antioxidant activities (antiradical activity and ferric reducing antioxydant power) were more important in industrial beer from rice (57.57 ± 0.62% and 109.46 ± 0.39 μg/mL ascorbic acid irrespectively) than industrial beer from maize (39.19 ± 1.02% and 103.51 ± 0.62 μg/mL ascorbic acid). Total phenols, total flavonoids, and total anthocyanins were mostly responsible for the antioxidant activities (antiradical activity and ferric reducing antioxydant power) of two beers, with correlation coefficients ranging from r = 0.614 to r = 1. Globally, the two industrial beers were similars but differents from local traditional sorghum beer. Occurrence of phenolic compounds in beers coupled with antioxidant activities shows that beer consumption could have health benefits to condition that beers have a low-alcohol content and light-to-moderate consumption. However, further investigations aims health benefis aspect are necessary.
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Affiliation(s)
- Wahauwouélé Hermann Coulibaly
- Biotechnology and Food Microbiology Laboratory, Food Science and Technology Formation and Research Unit, University Nangui Abrogoua, 02, BP 801, Abidjan 02, Cote d’Ivoire
| | - Yabo Majoie Géroxie Tohoyessou
- Biology and Molecular Typage in Microbiology Laboratory, Biochemistry and Cell Biology Department, Faculty of Sciences and Techniques, University of Abomey-Calavi, 05, BP 1604, Cotonou, Benin
| | - Pierre Alain Kouassi Konan
- Bio-organic Chemistry and Natural Substances Laboratory, Applied Fondamental Science Formation and Unit Research, University Nangui Abrogoua, 02, BP 801, Abidjan 02, Cote d’Ivoire
| | - Koffi Marcellin Djè
- Biotechnology and Food Microbiology Laboratory, Food Science and Technology Formation and Research Unit, University Nangui Abrogoua, 02, BP 801, Abidjan 02, Cote d’Ivoire
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3
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Zhao X, Yin Y, Fang W, Yang Z. What happens when fruit married with beer? Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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4
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Beer and Microbiota: Pathways for a Positive and Healthy Interaction. Nutrients 2023; 15:nu15040844. [PMID: 36839202 PMCID: PMC9966200 DOI: 10.3390/nu15040844] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 02/02/2023] [Accepted: 02/04/2023] [Indexed: 02/10/2023] Open
Abstract
Beer is one of the most consumed drinks worldwide. It contains numerous categories of antioxidants, phenolic products, traces of group B vitamins, minerals (selenium, silicon, potassium), soluble fibers and microorganisms. Low or moderate beer consumption, with or without alcohol, showed positive effects on health by stimulating the development of a healthy microbiota. In the present review we focused on four components responsible with interaction with gut microbiota: microorganisms, polyphenols, fiber and melanoidins, their presence in usual beers and on perspectives of development of fortified beers with enhanced effects on gut microbiota. Though microorganisms rarely escape pasteurization of beer, there are new unpasteurized types that might bring strains with probiotic effects. The polyphenols from beer are active on the gut microbiota stimulating its development, with consequent local anti-inflammatory and antioxidant effects. Their degradation products have prebiotic action and may combat intestinal dysbiosis. Beer contains dietary fiber such as non-starchy, non-digestible carbohydrates (β-glucans, arabinoxylans, mannose, fructose polymers, etc.) that relate with gut microbiota through fermentation, serving as a nutrient substrate. Another type of substances that are often considered close to fiber because they have an extremely low digestibility, melanoidins (melanosaccharides), give beer antioxidant and antibacterial properties. Though there are not many research studies in this area, the conclusion of this review is that beer seems a good candidate for a future functional food and that there are many pathways by which its ingredients can influence in a positive manner the human gut microbiota. Of course, there are many technological hinderances to overcome. However, designing functional beers fortified with fiber, antioxidants and probiotics, with a very low or no alcoholic content, will counteract the negative perception of beer consumption, will nullify the negative effects of alcohol, while simultaneously exerting a positive action on the gut microbiota.
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5
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Physicochemical characteristics of beer with grape must addition produced using non-Saccharomyces yeasts. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04182-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
AbstractThe aim of the paper was to determine the potential of using grape must and unconventional yeasts in the beer production process. Samples were fermented using non-Saccharomyces yeasts (Dekkera bruxellensis 3429, Wickerhamomyces anomalus MG971261, Kluyveromyces lactis MG971263), and Saccharomyces cerevisiae Safale US-05 was used as a control. Grape must was pasteurized and, together with wort, volumetrically introduced into fermentation flasks for fermentation. Mass changes taking place during the process were analyzed. Real extract, alcohol content, free amino nitrogen (FAN) content, titratable acidity, color, and sugar profile were determined in obtained beers. The obtained results have proven that the tested non-Saccharomyces yeasts can adapt to fermentation conditions, just like S. cerevisiae Safale US-05, and can be used to produce beer-wine hybrid alcoholic beverages. The yeast K. lactis MG971263 produced a greater amount of alcohol in beers compared to other yeast strains. There were no significant differences in the color of the obtained beers and in the degree of FAN utilization during the fermentation process. The unconventional yeasts used are capable of producing beers without and with the addition of grape must with parameters similar to beers obtained using S. cerevisiae Safale US-05.
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Silva S, Oliveira AI, Cruz A, Oliveira RF, Almeida R, Pinho C. Physicochemical Properties and Antioxidant Activity of Portuguese Craft Beers and Raw Materials. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27228007. [PMID: 36432109 PMCID: PMC9699228 DOI: 10.3390/molecules27228007] [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: 10/13/2022] [Revised: 11/03/2022] [Accepted: 11/11/2022] [Indexed: 11/19/2022]
Abstract
There is an increase in the popularity of craft beer, which is produced by small, independent, and traditional breweries. Since craft beer popularity is rising in Portugal this research focused on assessing physicochemical parameters, total phenolic content (TPC) and the antioxidant capacity of Portuguese craft beers and raw materials used in beer production. In this experimental study, 19 beer samples were analyzed. Parameters such as pH, Total Acidity, Reducing Sugar Content and TPC were evaluated. For the determination of antioxidant activity, DPPH scavenging activity and metal chelating activity (MCA) were analyzed in all samples. Craft beers demonstrated a high phenolic content (ranging from 343.78 mg GAE/L to 2172.49 mg GAE/L), significantly different from industrial beers. Craft beers demonstrated a higher inhibition of DPPH radicals and higher MCA than the raw materials. DPPH inhibition ranged from 36.5% to 96.0% for malt and 64.7% to 79.6% in hops samples. MCA also varied between the different samples, with results of 12.0% to 24.8% in malt samples and 3.8% to 23.5% in hops. Raw materials can potentially influence the antioxidant activity of the resulting beer. Positive correlations between TPC and physicochemical properties can be useful to help consumers choose beers with added value for health.
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Affiliation(s)
- Sara Silva
- Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
| | - Ana Isabel Oliveira
- Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
- Centro de Investigação em Saúde e Ambiente (CISA), Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
| | - Agostinho Cruz
- Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
- Centro de Investigação em Saúde e Ambiente (CISA), Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
| | - Rita Ferraz Oliveira
- Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
- Centro de Investigação em Saúde e Ambiente (CISA), Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
| | - Rubim Almeida
- CIBIO, Research Center in Biodiversity and Genetic Resources, InBIO-Associate Laboratory, University of Porto, 4485-661 Vairão, Portugal
- Department of Biology, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal
- PO Herbarium, MHNC-UP—Museum of Natural History and Science of the University of Porto, 4099-002 Porto, Portugal
| | - Cláudia Pinho
- Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
- Centro de Investigação em Saúde e Ambiente (CISA), Escola Superior de Saúde (ESS), Instituto Politécnico do Porto (IPP), 4200-072 Porto, Portugal
- Correspondence:
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Roldán-López D, Muñiz-Calvo S, Daroqui N, Knez M, Guillamón JM, Pérez-Torrado R. The potential role of yeasts in the mitigation of health issues related to beer consumption. Crit Rev Food Sci Nutr 2022; 64:3059-3074. [PMID: 36222026 DOI: 10.1080/10408398.2022.2129584] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Food consumption of healthier products has become an essential trend in the food sector. This is also the case in beer, a biochemical process of transformation performed by yeast cells. More and more studies proclaim the need to reduce ethanol content in alcoholic drinks, certainly the most important health issue of beer consumption. In this review we gather key health issues related to beer consumption and the last advances regarding the use of yeast to attenuate those health problems. Furthermore, we have included the latest findings about the general positive impact of yeast in health as a consequence of its ability to biotransform polyphenolic compounds present in the wort, producing healthy compounds as hydroxytyrosol or melatonin, and its ability to perform as a probiotic driver. Besides, a group of population with chronic diseases as diabetes or celiac disease could take advantage of low carbohydrate or gluten-free beers, respectively. The role of yeast in beer production has been traditionally associated to its fermentative power. But here we have found a change in this dogma in the last years toward yeasts being a main driver to enhance healthy aspects of beer. The key findings are discussed and possible future directions are proposed.
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Affiliation(s)
- David Roldán-López
- Department of Food Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain
| | - Sara Muñiz-Calvo
- Department of Food Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain
| | - Noemi Daroqui
- Department of Food Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain
| | - Masa Knez
- Department of Food Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain
| | - Jose Manuel Guillamón
- Department of Food Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain
| | - Roberto Pérez-Torrado
- Department of Food Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain
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Methner Y, Weber N, Kunz O, Zarnkow M, Rychlik M, Hutzler M, Jacob F. Investigations into metabolic properties and selected nutritional metabolic byproducts of different non-Saccharomyces yeast strains when producing nonalcoholic beer. FEMS Yeast Res 2022; 22:6675809. [PMID: 36007922 PMCID: PMC9629496 DOI: 10.1093/femsyr/foac042] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 07/29/2022] [Accepted: 08/22/2022] [Indexed: 01/07/2023] Open
Abstract
Nonalcoholic beers are becoming increasingly popular, in part due to consumers' awareness of a healthier lifestyle. Additionally, consumers are demanding diversification in the product range, which can be offered by producing nonalcoholic beers using non-Saccharomyces yeasts for fermentation to create a wide variety of flavors. So far, little is known about the nutritionally relevant byproducts that these yeasts release during wort fermentation and whether these yeasts can be considered safe for food fermentations. To gain insights into this, the B vitamins of four different nonalcoholic beers fermented with the yeast species Saccharomycodes ludwigii, Cyberlindnera saturnus (two strains), and Kluyveromyces marxianus were analyzed. Furthermore, a total of 16 beers fermented with different non-Saccharomyces yeast strains were analyzed for biogenic amines. Additionally, stress tolerance tests were performed at 37°C and in synthetic human gastric juice in vitro. B vitamins were found in the four nonalcoholic beers in nutritionally relevant amounts so they could serve as a supplement for a balanced diet. Biogenic amines remained below the limit of determination in all 16 beers, and thus likely had no influence, while the stress tolerance tests gave a first indication that seven yeast strains could possibly tolerate the human gastric juice milieu.
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Affiliation(s)
- Yvonne Methner
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany
| | - Nadine Weber
- Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany
| | - Oliver Kunz
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany
| | - Martin Zarnkow
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany
| | - Michael Rychlik
- Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany,Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, 306 Carmody Road, St Lucia QLD 4072, Australia
| | - Mathias Hutzler
- Corresponding author: Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany. Tel: +49 8161 71-3100; Fax: +49 8161 71-4181; E-mail:
| | - Fritz Jacob
- Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Alte Akademie 3, 85354 Freising, Germany
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Canas-Simião H, Reis C, Carreiras D, Espada-Santos P, Paiva T. Health-Related Behaviors and Perceived Addictions: Predictors of Depression During the COVID Lockdown. J Nerv Ment Dis 2022; 210:613-621. [PMID: 35120055 PMCID: PMC9351507 DOI: 10.1097/nmd.0000000000001503] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
ABSTRACT The COVID-19 pandemic led to a worldwide implementation of measures to contain the virus from spreading, and social isolation was one of those measures. Social isolation is associated with increased susceptibility to various neuropsychiatric disorders, including depression. Because this risk varies between populations and their respective habits, understanding which behaviors play a positive or harmful role is fundamental for people with depression under these conditions. This study aims to 1) compare health-related behaviors (HRBs) and perceived addictions between healthy individuals and individuals who reported having a depressive disorder at the time of the first outbreak of the COVID-19 pandemic in Portugal, and 2) test which HRB and perceived addictions are associated with depression. Participants were a matched for age and sex and comprised 968 adults divided into two groups: healthy (484, 50%) and depressed (484, 50%). They completed online self-report questionnaires, and the data were analyzed in SPSS. Logistic regressions showed that being a health professional, getting up in a later time during weekends, and a higher consumption of soft drinks increased the risk for depression. In contrast, higher education and higher intensity of physical activity decreased this risk. Perceived addictions to TV, social networking, and gaming increased the risk for depression. HRBs and the identified addictions associated with depression during the confinement should be targeted in clinical and community interventions.
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Affiliation(s)
- Hugo Canas-Simião
- Department of Psychiatry and Mental Health, Centro Hospitalar de Lisboa Ocidental
- CENC–Sleep Medicine Center
- Comprehensive Health Research Center, Nova Medical School
| | - Cátia Reis
- CENC–Sleep Medicine Center
- Catholic Research Center for Psychological Family and Social Wellbeing, Catholic University
- Instituto de Medicina Molecular João Lobo Antunes
- Instituto de Saúde Ambiental, Faculdade de Medicina, Universidade de Lisboa, Lisbon
| | - Diogo Carreiras
- Center for Research in Neuropsychology and Cognitive and Behavioral Intervention, University of Coimbra, Coimbra
| | - Pedro Espada-Santos
- CENC–Sleep Medicine Center
- Psychiatry Department, Hospital Dr. José de Almeida, Cascais, Portugal
| | - Teresa Paiva
- CENC–Sleep Medicine Center
- Comprehensive Health Research Center, Nova Medical School
- Instituto de Saúde Ambiental, Faculdade de Medicina, Universidade de Lisboa, Lisbon
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Wenhui T, Shumin H, Yongliang Z, Liping S, Hua Y. Identification of in vitro angiotensin-converting enzyme and dipeptidyl peptidase IV inhibitory peptides from draft beer by virtual screening and molecular docking. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1085-1094. [PMID: 34309842 DOI: 10.1002/jsfa.11445] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 05/06/2021] [Accepted: 07/26/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Hypertension and diabetes are two kinds of senile diseases which often occur simultaneously. The commonly used drugs in clinic may produce certain side effects. Food-derived polypeptide is a kind of polypeptide with great development potential, which has many functions of regulating human physiological function. Beer is rich in nutrition but there are few researches on bioactive peptides in beer. RESULTS In this study, a rapid virtual screening method was established to obtain bioactive peptides from Tsingtao draft beer. The peptide sequence was analyzed by ultra-performance liquid chromatography-quadrupole-Orbitrap-tandem mass spectrometry (UPLC-Q-Orbitrap-MS2 ), and 50 peptides were identified. Eight peptides with potential biological activities were screened by using Peptide Ranker software and previous literature references. On the basis of absorption prediction, toxicity prediction, and molecular docking analysis, LNFDPNR and LPQQQAQFK were finally confirmed. The molecular docking results showed that two peptides could bind angiotensin-converting enzyme (ACE) and dipeptidyl peptidase IV (DPP-IV) tightly by hydrogen bonding and hydrophobic interaction. The in vitro activity evaluation results showed that two peptides had obvious ACE and DPP-IV inhibitory activity. CONCLUSION This study established a method for rapidly screening bioactive peptides from Tsingtao draft beer, screened two ACE and DPP-IV inhibitory peptides in beer and analyzed their active action mechanism. This article may have great theoretical significance and practical value to further explore the health function of beer. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Tian Wenhui
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd. Qingdao, Qingdao, China
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming, China
| | - Hu Shumin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd. Qingdao, Qingdao, China
| | - Zhuang Yongliang
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming, China
| | - Sun Liping
- Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming, China
| | - Yin Hua
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd. Qingdao, Qingdao, China
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11
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Piva RC, Verdan MH, Mascarenhas Santos MDS, Batistote M, Cardoso CAL. Manufacturing and characterization of craft beers with leaves from Ocimum selloi Benth. Journal of Food Science and Technology 2021; 58:4403-4410. [PMID: 34538923 DOI: 10.1007/s13197-020-04925-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/13/2020] [Accepted: 11/18/2020] [Indexed: 11/25/2022]
Abstract
The increase in the manufacture of craft beers follows the boost in the consumption of this beverage. Meanwhile, brewers face a drawback with beer aging, its flavor's change. The addition of compounds that overcome this downside is one alternative used by brewers. Species from the Ocimum genus are known for having antioxidant properties. Therefore, this study aimed to manufacture craft Pilsner beers with increased shelf-life performance. We prepared craft beers adding in natura leaves or aqueous extract from the leaves of Ocimum selloi and determined volatiles, and total phenolic compounds content, pH, color, and antioxidant activity. We can assure that as the fermentation proceeded, there was an increasing at the content of volatile metabolites and the addition of O. selloi improved the shelf-life of the beverages and the antioxidant potential increased when the aqueous extract at 0.1% (m/v) was added after the fermentation step.
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Affiliation(s)
- Raul Cremonezi Piva
- Programa de Pós-Graduação em Química, Universidade Federal da Grande Dourados-UFGD, Dourados, Mato Grosso do Sul Brazil
| | - Maria Helena Verdan
- Programa de Pós-Graduação em Química, Universidade Federal da Grande Dourados-UFGD, Dourados, Mato Grosso do Sul Brazil
| | | | - Margareth Batistote
- Programa de Pós-Graduação em Recursos Naturais, Universidade Estadual de Mato Grosso do Sul-UEMS, Dourados, Mato Grosso do Sul Brazil
| | - Claudia Andrea Lima Cardoso
- Programa de Pós-Graduação em Química, Universidade Federal da Grande Dourados-UFGD, Dourados, Mato Grosso do Sul Brazil.,Programa de Pós-Graduação em Recursos Naturais, Universidade Estadual de Mato Grosso do Sul-UEMS, Dourados, Mato Grosso do Sul Brazil
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12
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Mohanasundaram S, Ramirez-Asis E, Quispe-Talla A, Bhatt MW, Shabaz M. Experimental replacement of hops by mango in beer: production and comparison of total phenolics, flavonoids, minerals, carbohydrates, proteins and toxic substances. INTERNATIONAL JOURNAL OF SYSTEM ASSURANCE ENGINEERING AND MANAGEMENT 2021. [DOI: 10.1007/s13198-021-01308-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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13
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Van Pamel E, Cnops G, Van Droogenbroeck B, Delezie EC, Van Royen G, Vlaemynck GM, Bekaert KM, Roldan-Ruiz I, Crivits M, Bernaert N, De Block J, Duquenne B, Broucke K, De Ruyck H, Herman L. Opportunities within the Agri-food System to Encourage a Nutritionally Balanced Diet– Part II. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2020.1717518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Els Van Pamel
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Gerda Cnops
- Plant Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Bart Van Droogenbroeck
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Evelyne C Delezie
- Animal Sciences Unit, Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Melle, Belgium
| | - Geert Van Royen
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Geertrui Mml Vlaemynck
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Karen Mm Bekaert
- Animal Sciences Unit, Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Oostende, Belgium
| | - Isabel Roldan-Ruiz
- Plant Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Maarten Crivits
- Social Sciences Unit, Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Merelbeke, Belgium
| | - Nathalie Bernaert
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Jan De Block
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Barbara Duquenne
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Keshia Broucke
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Hendrik De Ruyck
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
| | - Lieve Herman
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Melle, Belgium
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Alonso P, Albasanz JL, Martín M. Modulation of Adenosine Receptors by Hops and Xanthohumol in Cell Cultures. ACS Chem Neurosci 2021; 12:2373-2384. [PMID: 34156813 DOI: 10.1021/acschemneuro.1c00130] [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] [Indexed: 12/15/2022] Open
Abstract
Adenosine receptors (ARs) have been involved in neurodegenerative diseases such as Alzheimer disease, where oxidative stress contributes to neurodegeneration and cell death. Therefore, there is increasing interest in developing antioxidative strategies to avoid or reduce neurodegeneration. We have previously described that different beer extracts modulate ARs and protect glioma and neuroblastoma cells from oxidative stress. The present work aimed to analyze the possible protective effect of hops (Humulus lupulus L.), a major component of beer, and xanthohumol on cell death elicited by oxidative stress and their modulation of ARs in rat C6 glioma and human SH-SY5Y neuroblastoma cells. Different extraction methods were employed in two hops varieties (Nugget and Columbus). Cell viability was determined by the XTT method in cells exposed to these hops extracts and xanthohumol. ARs were analyzed by radioligand binding and real-time PCR assays. Hops extract reverted the cell death observed under oxidative stress and modulated adenosine A1 and A2 receptors in both cell types. Xanthohumol was unable to revert the effect of oxidative stress in cell viability but it also modulated ARs similarly to hops. Therefore, healthy effects of beer described previously could be due, at least in part, to their content of hops and the modulation of ARs.
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Affiliation(s)
- Patricia Alonso
- Department of Inorganic, Organic and Biochemistry. Faculty of Chemical and Technological Sciences, School of Medicine of Ciudad Real, Regional Center of Biomedical Research (CRIB), Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - José L. Albasanz
- Department of Inorganic, Organic and Biochemistry. Faculty of Chemical and Technological Sciences, School of Medicine of Ciudad Real, Regional Center of Biomedical Research (CRIB), Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Mairena Martín
- Department of Inorganic, Organic and Biochemistry. Faculty of Chemical and Technological Sciences, School of Medicine of Ciudad Real, Regional Center of Biomedical Research (CRIB), Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain
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15
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Research progress on the antioxidant biological activity of beer and strategy for applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.048] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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16
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Romanini E, Rastelli S, Donadini G, Lambri M, Bertuzzi T. Pyridoxine and folates during small and large scale brewing. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.645] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Elia Romanini
- DiSTAS, Department for Sustainable Food Process, Faculty of Agricultural, Food and Environmental Sciences Università Cattolica del Sacro Cuore Via E. Parmense, 84 Piacenza 29122 Italy
| | - Silvia Rastelli
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences Università Cattolica del Sacro Cuore Via E. Parmense, 84 Piacenza 29122 Italy
| | - Gianluca Donadini
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences Università Cattolica del Sacro Cuore Via E. Parmense, 84 Piacenza 29122 Italy
| | - Milena Lambri
- DiSTAS, Department for Sustainable Food Process, Faculty of Agricultural, Food and Environmental Sciences Università Cattolica del Sacro Cuore Via E. Parmense, 84 Piacenza 29122 Italy
| | - Terenzio Bertuzzi
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences Università Cattolica del Sacro Cuore Via E. Parmense, 84 Piacenza 29122 Italy
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Yin H, Deng Y, Zhao J, Zhang L, Yu J, Deng Y. Improving Oxidative Stability and Sensory Properties of Ale Beer by Enrichment with Dried Red Raspberries ( Rubus idaeus L.). JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2020.1864801] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, People’s Republic of China
| | - Yuan Deng
- Animal Products Processing Laboratory, Hunan Institute of Animal and Veterinary Science, Changsha, People’s Republic of China
| | - Junfeng Zhao
- College of Food Science and Engineering, Henan University of Science and Technology, Luoyang, People’s Republic of China
| | - Lehong Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, People’s Republic of China
| | - Junhong Yu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, People’s Republic of China
| | - Yang Deng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, People’s Republic of China
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Abstract
Consumers’ demand for functional fermented food that can fulfill nutritional needs and help maintain a balanced diet while also having a positive impact on one’s health status is increasing all over the world. Thus, healthy choices could include beverages with nutrients and bioactive compounds which can be used as an effective disease-prevention strategy. Regular beer has certain health benefits which inspire further research with the prospect of obtaining special functional beers with little or no alcohol content. As observed, the special beer market remains highly dynamic and is predicted to expand even further. Therefore, brewers need to keep up with the consumers’ interests and needs while designing special beers, namely nonalcoholic beers (NABs), low-alcohol beers (LABs), and craft beers (CBs). Thus, understanding the potential uses of bioactive compounds in special beer, the wide range of therapeutic effects, and the possible mechanisms of action is essential for developing healthier beverages. This review aimed to evaluate the nutritional features of special beers, and their proven or potential beneficial actions on one’s health status and in preventing certain diseases.
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Štulíková K, Bulíř T, Nešpor J, Jelínek L, Karabín M, Dostálek P. Application of High-Pressure Processing to Assure the Storage Stability of Unfiltered Lager Beer. Molecules 2020; 25:molecules25102414. [PMID: 32455848 PMCID: PMC7287966 DOI: 10.3390/molecules25102414] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 05/16/2020] [Accepted: 05/19/2020] [Indexed: 11/16/2022] Open
Abstract
Due to the increasing popularity of unfiltered beer, new methods for its preservation are needed. High-pressure processing (HPP) was applied as a final treatment of packed beer in order to assure storage stability and to retain the desired product quality. Pressures of 250 MPa and 550 MPa for 5 min were used to process unfiltered lager beers. The impact of pressure on basic analytical characteristics was evaluated, and foam stability, the content of carbonyl compounds and sensory properties were monitored during two months of storage. Most of the basic analytical parameters remained unaffected after pressure treatment, and a beneficial effect on foam stability was demonstrated. Changes in the concentration of staling aldehydes were observed during storage. Some features of the sensory profile were affected by HPP as well as by the time of storage. Our study evaluated the suitability of HPP as a novel method for shelf-life extension of unfiltered lager beer.
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Abstract
Khadi is a popular traditional alcoholic beverage in rural households in Botswana. The product is produced by fermentation of ripened sun-dried Grewia flava (Malvaceae) fruits supplemented with brown table sugar. Despite its popularity, its growing consumer acceptance, its potential nutritional value, and its contribution to the socio-economic lifestyle of Botswana, the production process remains non-standardized. Non-standardized production processes lead to discrepancies in product quality and safety as well as varying shelf life. Identification of unknown fermentative microorganisms of khadi is an important step towards standardization of its brewing process for entrance into commercial markets. The aim of this study was to isolate and identify bacteria and yeasts responsible for fermentation of khadi. Yeasts and bacteria harbored in 18 khadi samples from 18 brewers in central and northern Botswana were investigated using classic culture-dependent techniques and DNA sequencing methods. Additionally, we used the same techniques to investigate the presence of bacteria and yeasts on six batches of ripened-dried G. flava fruits used for production of the sampled brews. Our results revealed that Saccharomyces cerevisiae closely related to a commercial baker’s yeast strain sold locally was the most predominant yeast species in khadi suggesting a possible non-spontaneous brewing process. However, we also detected diverse non-Saccharomyces yeasts, which are not available commercially in retail shops in Botswana. This suggests that spontaneous fermentation is partially responsible for fermentation of khadi. This study, presenting the first microbiological characterization of a prominent traditional alcoholic beverage in Botswana, is vital for development of starter cultures for the production of a consistent product towards the commercialization of khadi.
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21
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Bamforth CW. The Horace Brown Medal. Forever in focus: researches in malting and brewing sciences. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.594] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Bertuzzi T, Mulazzi A, Rastelli S, Donadini G, Rossi F, Spigno G. Targeted healthy compounds in small and large-scale brewed beers. Food Chem 2019; 310:125935. [PMID: 31835228 DOI: 10.1016/j.foodchem.2019.125935] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 11/18/2019] [Accepted: 11/19/2019] [Indexed: 11/28/2022]
Abstract
The determination of targeted healthy compounds in the most popular small and large-scale brewed beer sold in Italy was carried out. Nitrogen compounds, fermentable sugars, total phenolic content and antioxidant capacity, β-glucans, pyridoxine, folates and silicon were quantified. Further, amine content was determined since raw materials and brewing technology can affect their level. Significantly higher values for total phenolic content, antioxidant activity, nitrogen, folate and putrescine content were found for small scale beers. However, the statistical results were affected by the different beer styles in the small scale and large scale brewed beer groups, since the content of these components can vary between beer styles. Positive Pearson correlation was found between total phenolic content and EBC colour. Wide variations in pyridoxine, β-glucans and fermentable sugars levels were observed both for small and large scale beers, while average silicon content of two groups was similar.
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Affiliation(s)
- T Bertuzzi
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, UCSC, Via E. Parmense, 84, 29122 Piacenza, Italy.
| | - A Mulazzi
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, UCSC, Via E. Parmense, 84, 29122 Piacenza, Italy
| | - S Rastelli
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, UCSC, Via E. Parmense, 84, 29122 Piacenza, Italy
| | - G Donadini
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, UCSC, Via E. Parmense, 84, 29122 Piacenza, Italy
| | - F Rossi
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, UCSC, Via E. Parmense, 84, 29122 Piacenza, Italy
| | - G Spigno
- DiSTAS, Department for Sustainable Food Process, Faculty of Agricultural, Food and Environmental Sciences, UCSC, Via E. Parmense, 84, 29122 Piacenza, Italy
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23
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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.
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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
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Deng Y, Lim J, Nguyen TTH, Mok IK, Piao M, Kim D. Composition and biochemical properties of ale beer enriched with lignans from Schisandra chinensis Baillon (omija) fruits. Food Sci Biotechnol 2019; 29:609-617. [PMID: 32419959 DOI: 10.1007/s10068-019-00714-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 09/28/2019] [Accepted: 11/08/2019] [Indexed: 12/21/2022] Open
Abstract
To develop a beverage with high antioxidant capacity and desirable sensory characteristics, Schisandra chinensis (omija) fruits were added to ale type beer at different time points of the brewing process. The phenolic compounds contents in beer were found to be dependent at the moment of the addition of omija fruit. Addition of omija fruits at the initiation of boiling imparted highest oxidative stability to beer and resulted in highest total phenolic and flavonoid contents in ale beer (606.82 mg GAE/L and 406.75 mg QE/L, respectively). The amounts of schisandrin, gomisin A and gomisin B in beer were 12.10 mg/mL, 3.12 mg/mL and 0.86 mg/mL, respectively. Taken together, it is hypothesized that the addition of omija fruits to traditional brewing process can improve the development of value-added beer products.
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Affiliation(s)
- Yang Deng
- 1College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109 China.,2Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea.,3Institutes of Green Bioscience and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea
| | - Juho Lim
- 2Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea.,3Institutes of Green Bioscience and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea
| | - Thi Thanh Hanh Nguyen
- 2Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea.,3Institutes of Green Bioscience and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea
| | - Il-Kyoon Mok
- 2Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea.,3Institutes of Green Bioscience and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea
| | - Meizi Piao
- 1College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109 China
| | - Doman Kim
- 2Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea.,3Institutes of Green Bioscience and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 South Korea
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25
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Beer aroma recovery and dealcoholisation by a two-step pervaporation process. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.587] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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26
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Xiang H, Sun-Waterhouse D, Waterhouse GI, Cui C, Ruan Z. Fermentation-enabled wellness foods: A fresh perspective. FOOD SCIENCE AND HUMAN WELLNESS 2019. [DOI: 10.1016/j.fshw.2019.08.003] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Beer consumption negatively regulates hormonal reproductive status and reduces apoptosis in Leydig cells in peripubertal rats. Alcohol 2019; 78:21-31. [PMID: 30690073 DOI: 10.1016/j.alcohol.2019.01.009] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2018] [Revised: 12/02/2018] [Accepted: 01/17/2019] [Indexed: 02/07/2023]
Abstract
Beer is one of the most popular alcoholic beverages consumed by young people. Ethanol intake is associated with harmful effects to the reproductive system. Bioactive compounds present in beer may diminish the toxics effect of ethanol. However, there is still little knowledge about the effect of beer consumption on hormonal regulation of male reproduction in organisms exposed to alcohol after the peripubertal age. Therefore, the aim of this study was to determine the influence of beer intake on plasma reproductive hormones, immunolocalization of cleaved caspase-3 (casp-3), and the level of the neuronal isoform of nitric oxide synthase (nNOS) in Leydig cells (LCs) in adolescent male Wistar rats. The animals, beginning at the age of 30 days, drank beer (10% ethanol; B2 group [2 weeks' exposure] and B4 group [4 weeks' exposure]), 10% ethanol solution (CE2 group [2 weeks' exposure] and CE4 group [4 weeks' exposure]), or water (C2 group [2 weeks' exposure] and C4 group [4 weeks' exposure]). Rats drinking beer for 4 weeks showed higher phenolic acid intake compared to rats drinking beer for 2 weeks. Rats exposed to beer for 4 weeks showed decreased plasma levels of follicle-stimulating hormone (FSH) and 17β-estradiol (E2) (3.173 ng/mL and 11.49 pg/mL, respectively), compared to the CE4 (5.293 ng/mL and 43.912 pg/mL, respectively) and the C4 groups (5.002 ng/mL and 41.121 pg mL, respectively). Expression of cleaved caspase-3 in LCs was lower in the B4 group rats, compared to the CE4 group rats (ID score: 1.676 vs. 2.190). No changes in nNOS expression were observed. Beer consumption revealed a similar negative effect on hormonal regulation of male reproductive function, but lower apoptosis in LCs may be beneficial for steroidogenic activity.
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Determination of AFB1 in clear lager beer samples from Mexico and the possible correlation between physicochemical parameters and AFB1 levels. J Verbrauch Lebensm 2019. [DOI: 10.1007/s00003-019-01238-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Alonso-Andrés P, Martín M, Albasanz JL. Modulation of Adenosine Receptors and Antioxidative Effect of Beer Extracts in in Vitro Models. Nutrients 2019; 11:nu11061258. [PMID: 31163630 PMCID: PMC6628356 DOI: 10.3390/nu11061258] [Citation(s) in RCA: 4] [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: 04/10/2019] [Revised: 05/24/2019] [Accepted: 05/31/2019] [Indexed: 12/14/2022] Open
Abstract
The fight against neurodegenerative diseases is promoting the searching of nutrients, preferably of wide consumption, with proven effects on health. Beer is widely consumed and has potential benefits on health. In this work, three different extracts from dark beer (DB), non-alcoholic beer (NAB), and lager beer (LB) were assayed at 30 min and 24 h in rat C6 glioma and human SH-SY5Y neuroblastoma cells in order to study their possible protective effects. Cell viability and adenosine A1, A2A, A2B, and A3 receptor gene expression and protein levels were measured in control cells and in cells challenged with hydrogen peroxide as an oxidant stressor. Among the three extracts analyzed, DB showed a greater protective effect against H2O2-induced oxidative stress and cell death. Moreover, a higher A1 receptor level was also induced by this extract. Interestingly, A1 receptor level was also increased by NAB and LB extracts, but to a lower extent, and the protective effect of these extracts against H2O2 was lower. This possible correlation between protection and A1 receptor level was observed at 24 h in both C6 and SH-SY5Y cells. In summary, different beer extracts modulate, to a different degree, adenosine receptors expression and protect both glioma and neuroblastoma cells from oxidative stress.
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Affiliation(s)
- Patricia Alonso-Andrés
- Department of Inorganic and Organic Chemistry and Biochemistry, Faculty of Chemical and Technological Sciences, School of Medicine of Ciudad Real, Regional Center of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), 13071 Ciudad Real, Spain.
| | - Mairena Martín
- Department of Inorganic and Organic Chemistry and Biochemistry, Faculty of Chemical and Technological Sciences, School of Medicine of Ciudad Real, Regional Center of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), 13071 Ciudad Real, Spain.
| | - José Luis Albasanz
- Department of Inorganic and Organic Chemistry and Biochemistry, Faculty of Chemical and Technological Sciences, School of Medicine of Ciudad Real, Regional Center of Biomedical Research (CRIB), University of Castilla-La Mancha (UCLM), 13071 Ciudad Real, Spain.
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30
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Arrúa AA, Mendes JM, Arrúa P, Ferreira FP, Caballero G, Cazal C, Kohli MM, Peralta I, Ulke G, Fernández Ríos D. Occurrence of Deoxynivalenol and Ochratoxin A in Beers and Wines Commercialized in Paraguay. Toxins (Basel) 2019; 11:E308. [PMID: 31151159 PMCID: PMC6628627 DOI: 10.3390/toxins11060308] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 05/24/2019] [Accepted: 05/25/2019] [Indexed: 01/13/2023] Open
Abstract
Alcoholic beverages can be contaminated with mycotoxins. Ochratoxin A (OTA) is the most frequently detected mycotoxinin wine and is produced by several species of Aspergillus. This mycotoxin is nephrotoxic and carcinogenic. In beer, the most commonly identified mycotoxin is deoxynivalenol (DON). Ingestion of food contaminated with DON has been associated with adverse gastrointestinal effects. Despite the harmful effects of mycotoxins on health, there are no regulations regarding their limits in alcoholic beverages in Paraguay. Here we determine the presence of OTA and DON in wine and beer, respectively. Four commercial brands of wine and twenty-nine brands of craft and industrial beerwere tested by the Agra quant ELISA method. One brand of wine was positive for OTA and seven brands of beer (one of them craft) were positive for DON. The values found for both toxins are below the recommended maximum intake proposed by international standards. Giving the high consumption of these products in the country, regulations and monitoring systems mustbe established to check the maximum levels of mycotoxins allowed in alcoholic beverages.
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Affiliation(s)
- Andrea Alejandra Arrúa
- Dirección General de Investigación Científica y Tecnológica, Centro Multidisciplinario de Investigaciones Tecnológicas, Universidad Nacional de Asunción, San Lorenzo 1039, Paraguay.
- Facultad de Ciencias Exactas y Naturales, Departamento de Biotecnología, Universidad Nacional de Asunción, San Lorenzo 1039, Paraguay.
| | - Juliana Moura Mendes
- Dirección General de Investigación Científica y Tecnológica, Centro Multidisciplinario de Investigaciones Tecnológicas, Universidad Nacional de Asunción, San Lorenzo 1039, Paraguay.
| | - Pablo Arrúa
- Dirección General de Investigación Científica y Tecnológica, Centro Multidisciplinario de Investigaciones Tecnológicas, Universidad Nacional de Asunción, San Lorenzo 1039, Paraguay.
| | - Francisco Paulo Ferreira
- Dirección General de Investigación Científica y Tecnológica, Centro Multidisciplinario de Investigaciones Tecnológicas, Universidad Nacional de Asunción, San Lorenzo 1039, Paraguay.
- Facultad de Ciencias Exactas y Naturales, Departamento de Biotecnología, Universidad Nacional de Asunción, San Lorenzo 1039, Paraguay.
| | - Gabriela Caballero
- Dirección General de Investigación Científica y Tecnológica, Centro Multidisciplinario de Investigaciones Tecnológicas, Universidad Nacional de Asunción, San Lorenzo 1039, Paraguay.
| | - Cinthia Cazal
- Dirección General de Investigación Científica y Tecnológica, Centro Multidisciplinario de Investigaciones Tecnológicas, Universidad Nacional de Asunción, San Lorenzo 1039, Paraguay.
- Facultad de Ciencias Exactas y Naturales, Departamento de Biotecnología, Universidad Nacional de Asunción, San Lorenzo 1039, Paraguay.
| | - Man Mohan Kohli
- CámaraParaguaya de Exportadores y Comercializadores de Cereales y Oleaginosas, Asunción 1548, Paraguay.
| | - Inocencia Peralta
- Dirección General de Investigación Científica y Tecnológica, Centro Multidisciplinario de Investigaciones Tecnológicas, Universidad Nacional de Asunción, San Lorenzo 1039, Paraguay.
| | - Gabriela Ulke
- Facultad de Ciencias Exactas y Naturales, Departamento de Biotecnología, Universidad Nacional de Asunción, San Lorenzo 1039, Paraguay.
| | - Danilo Fernández Ríos
- Facultad de Ciencias Exactas y Naturales, Departamento de Biotecnología, Universidad Nacional de Asunción, San Lorenzo 1039, Paraguay.
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31
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Rošul M, Mandić A, Mišan A, Đerić N, Pejin J. Review of trends in formulation of functional beer. FOOD AND FEED RESEARCH 2019. [DOI: 10.5937/ffr1901023r] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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32
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De Francesco G, Sannino C, Sileoni V, Marconi O, Filippucci S, Tasselli G, Turchetti B. Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain. Food Microbiol 2018; 76:354-362. [DOI: 10.1016/j.fm.2018.06.018] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2018] [Revised: 06/25/2018] [Accepted: 06/26/2018] [Indexed: 02/06/2023]
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Shirani K, Bostan HB, Baroti A, Hassanzadeh M, Khashyarmanesh Z, Haghighi HM, Karimi G. Ethanol and Methanol Concentration in Commonly Used Brands of Ma-al-shaeer in Iran: Estimation of Dietary Intakes and Risk Assessment. J Pharmacopuncture 2018; 21:168-176. [PMID: 30283704 PMCID: PMC6168186 DOI: 10.3831/kpi.2018.21.020] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Revised: 07/02/2018] [Accepted: 08/02/2018] [Indexed: 01/14/2023] Open
Abstract
Objectives Ma-al-shaeer is a popular beverage in Islamic countries. The aim of this study was to determine the concentrations of methanol and ethanol in most consumed brands of Ma-al-shaeer in Iran. Methods Eighty-one Ma-al-shaeer samples which commonly used in Iran were provided. Methanol and ethanol contents were determined by gas chromatography with flame ionization detector. Results The mean methanol concentrations in Iranian and foreign brands was 129.84±205.38 mg/L and 110.157±135.98 mg/L, respectively. Although mean ethanol contents of Iranian brands was 1.2±2.41 mg/L, ethanol level in foreign ones was lower than LOQ. Conclusion Since the most Ma-al-shaeer brands had methanol pollution at different levels establishment of a definitive relationship between the methanol content and toxicological effects seem to be vital. EDI of methanol for Iranian people through consumption of Ma-al-shaeer was determined 0.023mg/kg bw/day.
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Affiliation(s)
- Kobra Shirani
- Department of Pharmacodynamy and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Hassan Badie Bostan
- Department of Pharmacodynamy and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Ashkan Baroti
- Department of Pharmacodynamy and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Mohammad Hassanzadeh
- Deparment of Medicinal Chemistry, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Zahra Khashyarmanesh
- Deparment of Medicinal Chemistry, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | | | - Gholamreza Karimi
- Department of Pharmacodynamy and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran.,Pharmaceutical Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran
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De Francesco G, Sileoni V, Marconi O, Perretti G. Pilot Plant Production of Low-Alcohol Beer by Osmotic Distillation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0112-01] [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)
- Giovanni De Francesco
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo, 06126, Perugia, Italy
| | - Valeria Sileoni
- Italian Brewing Research Centre, University of Perugia, Via San Costanzo, 06126, Perugia, Italy
| | - Ombretta Marconi
- Italian Brewing Research Centre, University of Perugia, Via San Costanzo, 06126, Perugia, Italy
| | - Giuseppe Perretti
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo, 06126, Perugia, Italy
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Bamforth CW. Enzymes, Egg White, and Eccentrics: Memories from 37 Years of Research in the Brewing Industry. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2016-1122-01] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Charles W. Bamforth
- Department of Food Science and Technology, University of California, Davis, CA 95616
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Leão PRPD, Medina AL, Vieira MA, Ribeiro AS. Decomposição de amostras de cerveja com sistema de refluxo para determinação monoelementar por F AAS/AES e determinação multielementar por MIP OES. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2017. [DOI: 10.1590/1981-6723.6217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Resumo Neste trabalho, é descrito o desenvolvimento de um método analítico para análise de amostras de cervejas por técnicas de espectrometria. As amostras foram preparadas por decomposição em meio ácido, em um sistema de refluxo, e as determinações foram realizadas por F AAS (Fe, Mg e Zn), F AES (Na) e MIP OES (Ca, Fe, K, Mg, Mn, Na, Ni e Zn). As melhores condições para a decomposição da amostra foram obtidas através de estudo com delineamento composto central rotacional: volume de 10,0 mL de cerveja desgaseificada, adição de 5,0 mL de HNO3 e 2,0 mL H2O2, seguida por uma etapa de aquecimento em bloco digestor a 160 °C, por 93 min. Os limites de quantificação do método foram ≤ 0,100 mg L-1 para todos os elementos investigados, independentemente da técnica analítica utilizada, ficando abaixo, por exemplo, dos valores estipulados para Zn e Ni, pela Agência Nacional de Vigilância Sanitária do Brasil. Os estudos comparativos entre as diferentes técnicas avaliadas mostraram, pelo teste T com nível de 90% de confiança, que não há diferença significativa para as determinações de Fe, Mg, Na e Zn nas amostras de cerveja. O método de preparo da amostra proposto mostrou ser simples, rápido, de baixo custo e confiável, para análise de cervejas nas diferentes técnicas de espectrometria atômica.
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Sakellari A, Karavoltsos S, Plavšić M, Bempi E, Papantonopoulou G, Dassenakis M, Kalogeropoulos N. Copper complexing properties, trace metal content and organic matter physico-chemical characterization of Greek beers. Microchem J 2017. [DOI: 10.1016/j.microc.2017.07.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Yılmaz C, Gökmen V. Determination of tryptophan derivatives in kynurenine pathway in fermented foods using liquid chromatography tandem mass spectrometry. Food Chem 2017; 243:420-427. [PMID: 29146359 DOI: 10.1016/j.foodchem.2017.10.004] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2017] [Revised: 06/24/2017] [Accepted: 10/03/2017] [Indexed: 12/11/2022]
Abstract
This study aimed to develop an analytical method for the determination of tryptophan and its derivatives in kynurenine pathway using tandem mass spectrometry in various fermented food products (bread, beer, red wine, white cheese, yoghurt, kefir and cocoa powder). The method entails an aqueous extraction and reversed phase chromatographic separation using pentafluorophenyl (PFP) column. It allowed quantitation of low ppb levels of tryptophan and its derivatives in different fermented food matrices. It was found that beer samples were found to contain kynurenine within the range of 28.7±0.7μg/L and 86.3±0.5μg/L. Moreover, dairy products (yoghurt, white cheese and kefir) contained kynurenine ranging from 30.3 to 763.8μg/kg d.w. Though bread samples analyzed did not contain kynurenic acid, beer and red wine samples as yeast-fermented foods were found to contain kynurenic acid. Among foods analyzed, cacao powder had the highest amounts of kynurenic acid (4486.2±165.6μg/kgd.w), which is a neuroprotective compound.
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Affiliation(s)
- Cemile Yılmaz
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
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Jastrzębska A, Kowalska S, Szłyk E. New procedure for column-switching isotachophoretic determination of vitamins B1 and B6 in beer samples. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2016.12.021] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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41
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Silva AP, Jager G, Van Zyl H, Voss HP, Pintado M, Hogg T, De Graaf C. Cheers, proost, saúde: Cultural, contextual and psychological factors of wine and beer consumption in Portugal and in the Netherlands. Crit Rev Food Sci Nutr 2017; 57:1340-1349. [DOI: 10.1080/10408398.2014.969396] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Ana Patricia Silva
- Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Gerry Jager
- Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands
| | | | | | - Manuela Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Tim Hogg
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Cees De Graaf
- Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands
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Alcantara BM, Marques DR, Chinellato MM, Marchi LB, Costa SC, Monteiro ARG. Assessment of quality and production process of a non‐alcoholic stout beer using reverse osmosis. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.368] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Bruna Merigio Alcantara
- Department of Food Engineering State University Maringa Av. Colombo, 5790, Bloco 13 Maringa PR 87020‐900 Brazil
| | - Diego Rodrigues Marques
- Department of Food Engineering State University Maringa Av. Colombo, 5790, Bloco 13 Maringa PR 87020‐900 Brazil
| | - Mariana Menconi Chinellato
- Department of Food Engineering State University Maringa Av. Colombo, 5790, Bloco 13 Maringa PR 87020‐900 Brazil
| | - Lívia Bessoni Marchi
- Department of Food Engineering State University Maringa Av. Colombo, 5790, Bloco 13 Maringa PR 87020‐900 Brazil
| | - Sílvio Claudio Costa
- Department of Biochemistry State University Maringa Av. Colombo, 5790 Maringa PR 87020‐900 Brazil
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Rodrigo S, Young SD, Talaverano MI, Broadley MR. The influence of style and origin on mineral composition of beers retailing in the UK. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2805-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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44
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Carvalho DO, Gonçalves LM, Guido LF. Overall Antioxidant Properties of Malt and How They Are Influenced by the Individual Constituents of Barley and the Malting Process. Compr Rev Food Sci Food Saf 2016; 15:927-943. [PMID: 33401797 DOI: 10.1111/1541-4337.12218] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2016] [Revised: 05/27/2016] [Accepted: 06/01/2016] [Indexed: 12/16/2022]
Abstract
In the past several years researchers have focused on the study of the antioxidant properties of barley and barley malt as well as their influence on beer quality. Some malt constituents have been reported as potent antioxidants due to their radical-scavenging and reducing properties, with a positive effect on beer oxidative stability. However, barley and malt can suffer some serious modifications during malting and roasting, namely on the levels of phenolic compounds and the development of Maillard reaction products, which may have a great impact on the overall antioxidant properties of malt. Although some studies have reported an increase of the antioxidant capacity during malting, others have mentioned an opposite effect. Recently, researchers have shown that compounds developed in malt during heat treatment at high temperature and long periods of time, as result of the Maillard reaction, can also exhibit pro-oxidant properties involving the metal-catalyzed Fenton reaction due to its reductive properties. This paper reviews important information and recent data regarding the chemical changes malting and roasting undergo along with their influence on the different anti- and pro-oxidant properties described for barley and malt. The contribution of individual components to the overall antioxidant capacity of malt is also discussed.
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Affiliation(s)
- Daniel O Carvalho
- REQUIMTE/LAQV - Dept. de Química e Bioquímica, Faculdade de Ciências, Univ. do Porto, Rua do Campo Alegre 687, 4169-007, Porto, Portugal
| | - Luís M Gonçalves
- REQUIMTE/LAQV - Dept. de Química e Bioquímica, Faculdade de Ciências, Univ. do Porto, Rua do Campo Alegre 687, 4169-007, Porto, Portugal
| | - Luís F Guido
- REQUIMTE/LAQV - Dept. de Química e Bioquímica, Faculdade de Ciências, Univ. do Porto, Rua do Campo Alegre 687, 4169-007, Porto, Portugal
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45
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Hucker B, Vriesekoop F, Vriesekoop-Beswick A, Wakeling L, Vriesekoop-Beswick H, Hucker A. Vitamins in brewing: effects of post-fermentation treatments and exposure and maturation on the thiamine and riboflavin vitamer content of beer. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.312] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Barry Hucker
- School of Science and Technology; Federation University Australia; Ballarat Victoria Australia
| | - Frank Vriesekoop
- School of Science and Technology; Federation University Australia; Ballarat Victoria Australia
- Department of Food Science and Agri-Food Supply Chain Management; Harper Adams University; Newport TF10 8NB UK
| | | | - Lara Wakeling
- School of Science and Technology; Federation University Australia; Ballarat Victoria Australia
| | | | - Amy Hucker
- School of Science and Technology; Federation University Australia; Ballarat Victoria Australia
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46
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Vieira E, Soares ME, Kozior M, Krejpcio Z, Ferreira IMPLVO, Bastos ML. Quantification of total and hexavalent chromium in lager beers: variability between styles and estimation of daily intake of chromium from beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9195-9200. [PMID: 25175906 DOI: 10.1021/jf502657n] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
A survey of the presence of total and hexavalent chromium in lager beers was conducted to understand the variability between different styles of lager beer packaged in glass or cans and to estimate daily intake of total Cr and hexavalent chromium from beer. Graphite-furnace atomic absorption spectroscopy using validated methodologies was applied. Selective extraction of hexavalent chromium was performed using a Chromabond NH2/500 mg column and elution with nitric acid. The detection limits were 0.26 and 0.68 μg L(-1) for total Cr and Cr(VI), respectively. The mean content of total Cr ranged between 1.13 μg L(-1) in canned pale lager and 4.32 μg L(-1) in low-alcohol beers, whereas the mean content of Cr(VI) was <2.51 μg L(-1). Considering an intake of 500 mL of beer, beer consumption can contribute approximately 2.28-8.64 and 1.6-6.17% of the recommended daily intake of chromium for women and men, respectively.
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Affiliation(s)
- Elsa Vieira
- REQUIMTE-Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto , Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
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Hucker B, Wakeling L, Vriesekoop F. Vitamins in brewing: the impact of wort production on the thiamine and riboflavin vitamer content of boiled sweet wort. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.142] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Barry Hucker
- School of Health Sciences; Federation University Australia; Ballarat Victoria Australia
| | - Lara Wakeling
- School of Health Sciences; Federation University Australia; Ballarat Victoria Australia
| | - Frank Vriesekoop
- School of Health Sciences; Federation University Australia; Ballarat Victoria Australia
- Department of Food Science and Agri-Food Supply Chain Management; Harper Adams University; Newport TF10 8NB UK
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Henley T, Reddivari L, Broeckling CD, Bunning M, Miller J, Avens JS, Stone M, Prenni JE, Vanamala J. American India Pale Ale matrix rich in xanthohumol is potent in suppressing proliferation and elevating apoptosis of human colon cancer cells. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12570] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Twila Henley
- Department of Food Science and Human Nutrition; Colorado State University; 1571 Campus mail Fort Collins CO 80523 USA
| | - Lavanya Reddivari
- Department of Plant Science; Pennsylvania State University; University Park PA 16802 USA
| | - Corey D. Broeckling
- Proteomics and Metabolomics Facility; Colorado State University; Fort Collins CO 80523 USA
| | - Marisa Bunning
- Department of Food Science and Human Nutrition; Colorado State University; 1571 Campus mail Fort Collins CO 80523 USA
| | - Jeff Miller
- Department of Food Science and Human Nutrition; Colorado State University; 1571 Campus mail Fort Collins CO 80523 USA
| | - John S. Avens
- Department of Food Science and Human Nutrition; Colorado State University; 1571 Campus mail Fort Collins CO 80523 USA
| | - Martha Stone
- Department of Food Science and Human Nutrition; Colorado State University; 1571 Campus mail Fort Collins CO 80523 USA
| | - Jessica E. Prenni
- Proteomics and Metabolomics Facility; Colorado State University; Fort Collins CO 80523 USA
| | - Jairam Vanamala
- Department of Food Science; Pennsylvania State University; University Park PA 16802 USA
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De Francesco G, Freeman G, Lee E, Marconi O, Perretti G. Effects of Operating Conditions during Low-Alcohol Beer Production by Osmotic Distillation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:3279-3286. [PMID: 24620924 DOI: 10.1021/jf405490x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Osmotic distillation (OD) is a membrane technology most commonly used for liquid concentration, but recently there has been an increased interest in ethanol removal from alcoholic beverages. The aim of this paper is to investigate the effect of the variation of some operating conditions (temperature, flow rate, type and amount of stripping solution), specifically in regard to the effect on quality and sensory properties of the dealcoholized beers. The results indicated that temperature and flow rate variation showed no significant effect, whereas stripping solution variation had substantial effects mainly in terms of the ethanol removed. A cost appraisal showed that the operating costs were high mainly because of the cost of the stripping water. However, it is important to consider the final stripping solution, which is slightly alcoholic and enriched in flavor. For this reason, it could be reused in the manufacture of beverages, for instance as high gravity beer dilution water.
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Affiliation(s)
- Giovanni De Francesco
- Department of Agricultural, Food and Environmental, University of Perugia , Via San Costanzo, 06126, Perugia, Italy
| | - Gary Freeman
- Campden BRI, Coopers Hill Road, Nutfield, Surrey, RH1 4HY, United Kingdom
| | - Eung Lee
- Campden BRI, Coopers Hill Road, Nutfield, Surrey, RH1 4HY, United Kingdom
| | - Ombretta Marconi
- Italian Brewing Research Centre, University of Perugia , Via San Costanzo, 06126, Perugia, Italy
| | - Giuseppe Perretti
- Department of Agricultural, Food and Environmental, University of Perugia , Via San Costanzo, 06126, Perugia, Italy
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Mitić SS, Paunović DĐ, Pavlović AN, Tošić SB, Stojković MB, Mitić MN. Phenolic Profiles and Total Antioxidant Capacity of Marketed Beers in Serbia. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2012.680223] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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