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Teng CE, Wang YM, Li TH, Chen SF. Quantification of Hop-Derived Bitter Compounds in Beer Using Liquid Chromatography Mass Spectrometry. JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY 2024; 35:746-755. [PMID: 38422384 DOI: 10.1021/jasms.3c00439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/02/2024]
Abstract
Hops (Humulus lupulus L.) are essential raw materials for beer brewing, and the major contributors to beer bitterness are isohumulones (iso-α-acids) and humulinones. In recent years, many breweries have focused on the production of hop-forward beer styles by adding hops after or during the cold fermentation stage, which will tend to release humulinones or other hop-derived bitter compounds. In this study, a LC-MS/MS method was developed for quantification of 60 hop-derived bitter compounds in 25 min. Reverse-phase chromatography with an alkaline methanol/acetonitrile (70:30) mobile phase was used for the separation. The quantitative range was 0.053-3912 ng/mL with correlation coefficient r > 0.99, and the LOQ were 0.26 and 0.053 ng/mL for iso-α-acids and humulinones. Precision (RSD < 5.0%) and accuracy (recovery 86.3%-118.1%) were both satisfactory. The abundance of hop-derived bitter compounds in the dry-hopped beer (Double-India Pale Ale) and the nondry-hopped beer (Vienna Lager) were monitored throughout the fermentation and storage stages, and the formation of oxidation and cyclization products showed difference profiles between these two beers. The quantification results reveal how hop-derived bitter compounds change throughout the brewing process, as well as the influence of hops and brewing techniques on beer bitterness.
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Affiliation(s)
- Chieh-En Teng
- Department of Chemistry, National Taiwan Normal University, Taipei 11677, Taiwan
| | - Yu-Meng Wang
- Department of Chemistry, National Taiwan Normal University, Taipei 11677, Taiwan
| | - Tai-Huan Li
- Zhangmen Brewing Company, New Taipei City 22161, Taiwan
| | - Sung-Fang Chen
- Department of Chemistry, National Taiwan Normal University, Taipei 11677, Taiwan
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2
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Kanatome A, Takara T, Umeda S, Ano Y. Effects of matured hop bitter acids on heart rate variability and cognitive performance: A randomized placebo-controlled crossover trial. J Funct Foods 2023. [DOI: 10.1016/j.jff.2022.105383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
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3
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Hop (Humulus lupulus L.) Essential Oils and Xanthohumol Derived from Extraction Process Using Solvents of Different Polarity. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8050368] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
This study evaluates the content of essential oils (EOs) and prenylated flavonoid Xanthohumol (XN) in extracts of Slovenian hops, cultivar Aurora, obtained by using fluids of different polarity. It is a continuation of our previous work, investigating the extraction of bitter acids from hops. Extraction was conducted semi-continuously, using sub- and supercritical fluids of different polarity, i.e., carbon dioxide (CO2) and propane as non-polar and dimethyl ether (DME) as the polar solvent. The experiments explored a temperature range between 20 °C and 80 °C and pressures ranging from 50 bar to 150 bar. The content of XN in extracts was analysed using high-performance liquid chromatography and experiments demonstrated the largest concentration of XN was obtained using DME. In order to analyse the EO components in extracts, connected with a distinct odour, the steam distillation of extracts was performed and GC analysis was employed. Hop oil derived from CO2 extracts at specific conditions, had the highest relative concentration of linalool, β-caryophyllene and α-humulene, and oil derived from propane extracts had the highest content of all other five selected components (myrcene, geraniol, farnesene, α-selinene and δ-cadinene). The relative content of the investigated EO components in DME extracts was similar to that in propane extracts.
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Berton JKET, Verbeke Y, Van Durme B, Huvaere K. Radical Intermediates in the Degradation of Hop Acids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9642-9653. [PMID: 34382782 DOI: 10.1021/acs.jafc.1c02977] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Radical formation in isohumulones was investigated under different types of stress, including temperature, transition metal ions, and hydrogen peroxide. Including dihydroisohumulones and tetrahydroisohumulones, as relevant analogues, allowed us to evaluate critical functionalities in radical formation. Using spin-trapping methodology with 5,5-dimethyl-1-pyrroline N-oxide and N-tert-butyl-α-phenylnitrone as relevant traps, followed by simulation of corresponding spin adducts, identification of incipient radicals was attempted. The isohexenoyl side chain in isohumulones, but not present in dihydro- and tetrahydroisohumulones, was most sensitive to radical formation. Kinetic profiles further demonstrated that radical formation in this moiety was accelerated in the presence of ferrous ions. Reactivity of parent six-membered-ring humulones in radical formation was different, as scavenging of free radical species was more important. Lupulones, despite similarity with humulones, showed a different behavior with an obvious radical decay pathway during ageing, mainly ascribed to radical formation on the ring structure. Quantification of final spin adducts allowed us to determine absolute importance of the different degradation pathways. Eventually, mechanisms are presented explaining why isohumulones are more prone to radical processes in (aut)oxidation and thermal decay than close relatives such as dihydroisohumulones.
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Affiliation(s)
| | - Yannis Verbeke
- EcoSynth NV, Industrielaan 12, 9800 Deinze, Belgium
- Department of Chemistry, Trainee Affiliated to the Odisee University of Applied Sciences Associated to the Catholic University of Leuven, Gebroeders de Smetstraat 1, 9000 Ghent, Belgium
| | - Bo Van Durme
- EcoSynth NV, Industrielaan 12, 9800 Deinze, Belgium
- Faculty of Sciences, Department of Chemistry, Trainee Affiliated to Ghent University, Krijgslaan 281, 9000 Ghent, Belgium
| | - Kevin Huvaere
- EcoSynth NV, Industrielaan 12, 9800 Deinze, Belgium
- Plinius Labs NV, Venecolaan 50G, 9880 Aalter, Belgium
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Fukuda T, Ohnuma T, Obara K, Kondo S, Arai H, Ano Y. Supplementation with Matured Hop Bitter Acids Improves Cognitive Performance and Mood State in Healthy Older Adults with Subjective Cognitive Decline. J Alzheimers Dis 2021; 76:387-398. [PMID: 32474473 PMCID: PMC7369117 DOI: 10.3233/jad-200229] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
BACKGROUND Prevention of age-related cognitive decline and depression is becoming urgent because of rapid growing aging populations. Effects of vagal nerve activation on brain function by food ingredients are inadequately investigated; matured hop bitter acid (MHBA) administration reportedly improves cognitive function and depression via vagal nerve activation in model mice. OBJECTIVE We investigated the effects of MHBA supplementation on cognitive function and mood state in healthy older adults with perceived subjective cognitive decline. METHODS Using a randomized double-blind placebo-controlled trial design, 100 subjects (aged 45-69 years) were randomly assigned into placebo (n = 50) and MHBA (n = 50) groups, and received placebo or MHBA capsules daily for 12 weeks. RESULTS Symbol Digit Modalities Test (SDMT) score assessing divided attention at week 12 was significantly higher (p = 0.045) and β-endorphin at week 12 was significantly lower (p = 0.043) in the subjects receiving MHBA. Transthyretin in serum, a putative mild cognitive impairment marker, was significantly higher at week 12 in the MHBA group than in the placebo group (p = 0.048). Subgroup analysis classified by the subjective cognitive decline questionnaire revealed that in addition to improved SDMT scores, memory retrieval assessed using the standard verbal paired-associate learning tests and the Ray Verbal Learning Test at week 12 had significantly improved in the subgroup with perceived subjective cognitive decline and without requirement for medical assistance in the MHBA group compared with that in the placebo group. CONCLUSION This study suggested that MHBA intake improves cognitive function, attention, and mood state in older adults.
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Affiliation(s)
- Takafumi Fukuda
- KIRIN Central Research Institute, Kirin Holdings Company, Ltd., Kanagawa, Japan
| | - Tohru Ohnuma
- Department of Psychiatry, Juntendo University Faculty of Medicine, Tokyo, Japan
| | - Kuniaki Obara
- KIRIN Central Research Institute, Kirin Holdings Company, Ltd., Kanagawa, Japan
| | | | - Heii Arai
- Department of Psychiatry, Juntendo University Faculty of Medicine, Tokyo, Japan
| | - Yasuhisa Ano
- KIRIN Central Research Institute, Kirin Holdings Company, Ltd., Kanagawa, Japan
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Ano Y, Ohya R, Yamazaki T, Takahashi C, Taniguchi Y, Kondo K, Takashima A, Uchida K, Nakayama H. Hop bitter acids containing a β-carbonyl moiety prevent inflammation-induced cognitive decline via the vagus nerve and noradrenergic system. Sci Rep 2020; 10:20028. [PMID: 33208787 PMCID: PMC7674441 DOI: 10.1038/s41598-020-77034-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Accepted: 11/03/2020] [Indexed: 12/19/2022] Open
Abstract
The prevention of age-related cognitive decline and dementia is becoming a high priority because of the rapid growth of aging populations. We have previously shown that hop bitter acids such as iso-α-acids (IAAs) and matured hop bitter acids (MHBAs) activate the vagus nerve and improve memory impairment. Moreover, supplements with MHBAs were shown to improve memory retrieval in older adults. However, the underlying mechanisms have not been entirely elucidated. We aimed to investigate the effects of MHBAs and the common β-tricarbonyl moiety on memory impairment induced by the activation of microglia and the loss of the noradrenergic system. MHBAs and a model compound with β-tricarbonyl moiety were administered to LPS-inoculated mice and 5 × FAD Alzheimer’s disease (AD) model mice, following the evaluation in behavioral tests and microglial activation. To evaluate the association of noradrenaline with MHBAs effects, mice treated with N-(2-chloroethyl)-N-ethyl-2-bromobenzylamine (DSP-4), a noradrenergic neurotoxin that selectively damages noradrenergic projections from the locus coeruleus, were subjected to the behavioral evaluation. MHBAs reduced brain inflammation and improved LPS-induced memory impairment. A model compound possessing the β-tricarbonyl moiety improved the LPS-induced memory impairment and neuronal loss via the vagus nerve. Additionally, the protective effects of MHBAs on memory impairment were attenuated by noradrenaline depletion using DSP-4. MHBAs suppressed the activation of microglia and improved the memory impairment in 5 × FAD mice, which was also attenuated by noradrenaline depletion. Treatment with MHBAs increased cholecystokinin production from the intestinal cells. Generally, cholecystokinin activates the vagal nerve, which stimulate the noradrenergic neuron in the locus ceruleus. Taken together, our results reveal that food ingredients such as hop bitter acids with a β-tricarbonyl moiety suppress microglial activation and improve memory impairment induced by inflammation or AD pathology via the activation of the gut-brain axis and noradrenergic system. Supplements with hop bitter acids, including MHBAs, might be a novel approach for the prevention of cognitive decline and dementia.
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Affiliation(s)
- Yasuhisa Ano
- Laboratory of Veterinary Pathology, Graduate School of Agricultural and Life Sciences, the University of Tokyo, Tokyo, 113-8657, Japan. .,Kirin Central Research Institute, Kirin Holdings Company Ltd, 1-13-5 Fukuura Kanazawa-ku, Yokohama-shi, Kanagawa, 236-0004, Japan.
| | - Rena Ohya
- Laboratory of Veterinary Pathology, Graduate School of Agricultural and Life Sciences, the University of Tokyo, Tokyo, 113-8657, Japan.,Kirin Central Research Institute, Kirin Holdings Company Ltd, 1-13-5 Fukuura Kanazawa-ku, Yokohama-shi, Kanagawa, 236-0004, Japan
| | - Takahiro Yamazaki
- Kirin Central Research Institute, Kirin Holdings Company Ltd, 1-13-5 Fukuura Kanazawa-ku, Yokohama-shi, Kanagawa, 236-0004, Japan
| | - Chika Takahashi
- Kirin Central Research Institute, Kirin Holdings Company Ltd, 1-13-5 Fukuura Kanazawa-ku, Yokohama-shi, Kanagawa, 236-0004, Japan
| | - Yoshimasa Taniguchi
- Kirin Central Research Institute, Kirin Holdings Company Ltd, 1-13-5 Fukuura Kanazawa-ku, Yokohama-shi, Kanagawa, 236-0004, Japan
| | - Keiji Kondo
- Kirin Central Research Institute, Kirin Holdings Company Ltd, 1-13-5 Fukuura Kanazawa-ku, Yokohama-shi, Kanagawa, 236-0004, Japan
| | | | - Kazuyuki Uchida
- Laboratory of Veterinary Pathology, Graduate School of Agricultural and Life Sciences, the University of Tokyo, Tokyo, 113-8657, Japan
| | - Hiroyuki Nakayama
- Laboratory of Veterinary Pathology, Graduate School of Agricultural and Life Sciences, the University of Tokyo, Tokyo, 113-8657, Japan
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Hao J, Speers R, Fan H, Deng Y, Dai Z. A Review of Cyclic and Oxidative Bitter Derivatives of Alpha, Iso-Alpha and Beta-Hop Acids. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1712641] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Junguang Hao
- Key Laboratory of Characteristic Fruits and Vegetables Fermentation, College of Food Science and Engineering, Beibu Gulf University, Qinzhou, Guangxi, P.R. China
| | - R.A. Speers
- Canadian Institute of Fermentation Technology, Dalhousie University, Halifax, Nova Scotia Canada
- International Centre of Brewing and Distilling, Heriot Watt University, Riccarton, Edinburgh, Scotland
- Department of Brewing Science, Qilu University, Jinan, Shandong, P.R. China
| | - Heliang Fan
- Key Laboratory of Characteristic Fruits and Vegetables Fermentation, College of Food Science and Engineering, Beibu Gulf University, Qinzhou, Guangxi, P.R. China
| | - Yang Deng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong, P.R. China
| | - Ziru Dai
- Key Laboratory of Characteristic Fruits and Vegetables Fermentation, College of Food Science and Engineering, Beibu Gulf University, Qinzhou, Guangxi, P.R. China
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9
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Ferreira CS, Collin S. Fate of Bitter Compounds through Dry-Hopped Beer Aging. Why cis-Humulinones Should be as Feared as trans-Isohumulones? JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2019.1705037] [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)
- Carlos Silva Ferreira
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology LIBST, Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Louvain Institute of Biomolecular Science and Technology LIBST, Faculté des Bioingénieurs, Université catholique de Louvain, Louvain-la-Neuve, Belgium
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Fukuda T, Obara K, Saito J, Umeda S, Ano Y. Effects of Hop Bitter Acids, Bitter Components in Beer, on Cognition in Healthy Adults: A Randomized Controlled Trial. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:206-212. [PMID: 31808686 DOI: 10.1021/acs.jafc.9b06660] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The present study aimed to investigate the effects of matured hop bitter acids (MHBAs) on human cognition, mental fatigue, and mood state. In this randomized double-blind placebo-controlled study, 60 healthy adults (age 45-64 years) with self-awareness of cognitive decline were randomly divided into 2 groups and received either orally administered MHBAs (35 mg/day) or placebo for 12 weeks. Cognitive functions and mental states were assessed using neuropsychological tests or questionnaires at baseline and weeks 6 and 12 of the intervention. The change in verbal fluency score at week 6 compared with that at baseline was significantly higher in the MHBAs-treated group compared with that in the placebo group (P = 0.034), and Stroop test score at week 12 was significantly lower in the MHBAs-treated group compared with the placebo group (P = 0.019). Furthermore, subjective fatigue and anxiety at week 12 were significantly improved in the MHBAs-treated group (P = 0.008 and 0.043, respectively) compared with the placebo group. This is the first study to evaluate the effects of bitter ingredients in beer on cognition, subjective mood, and mental fatigue in a clinical trial. Our findings suggest that hop-derived bitter acids might be beneficial for cognition and mood state.
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Affiliation(s)
- Takafumi Fukuda
- Research Laboratories for Health Science & Food Technologies , Kirin Holdings Company, Ltd. , Fukuura , Kanazawa-ku, Yokohama 236-0004 , Japan
| | - Kuniaki Obara
- Research Laboratories for Health Science & Food Technologies , Kirin Holdings Company, Ltd. , Fukuura , Kanazawa-ku, Yokohama 236-0004 , Japan
| | - Jiro Saito
- Medical Station Clinics , Takaban , Meguro-ku, Tokyo 152-0004 , Japan
| | - Satoshi Umeda
- Department of Psychology , Keio University , Mita , Minato-ku, Tokyo 108-8345 , Japan
| | - Yasuhisa Ano
- Research Laboratories for Health Science & Food Technologies , Kirin Holdings Company, Ltd. , Fukuura , Kanazawa-ku, Yokohama 236-0004 , Japan
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Fukuda T, Ayabe T, Ohya R, Ano Y. Matured hop bitter acids improve spatial working and object recognition memory via nicotinic acetylcholine receptors. Psychopharmacology (Berl) 2019; 236:2847-2854. [PMID: 31069423 DOI: 10.1007/s00213-019-05263-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Accepted: 04/26/2019] [Indexed: 01/04/2023]
Abstract
RATIONALE Cognitive decline and dementia are major concerns in today's aging society. As limited treatments are available, measures to prevent cognitive decline and dementia are needed. We previously demonstrated that matured hop bitter acids (MHBA), bitter components of beer, increase norepinephrine in the hippocampus and improve memory in amnesia model mice induced by scopolamine (SCP), an antagonist of muscarinic receptor. However, other neurotransmitters involved in the effects of MHBA on memory improvement remain unknown. OBJECTIVES This study aimed to assess the role of acetylcholine receptors (AChR) in the effects of MHBA on memory. METHOD The involvement of AChR on the effects of MHBA (10 mg/kg) on cognitive function was evaluated using AChR antagonists, SCP, mecamylamine hydrochloride (MEC), a non-competitive antagonist of nicotinic-AChR (nAChR), and methyllycaconitine citrate (MLA), an α7nAChR antagonist, for the Y-maze test and the novel object recognition test (NORT). A separate population of mice, which underwent vagotomy or sham operation, was subjected to NORT to elucidate further mechanism. In addition, the effect of MHBA on acetylcholinesterase (AChE) activity was measured in vitro. RESULTS In accordance with previous reports, MHBA improved spontaneous alternations of the Y-maze test in SCP-induced amnesia mice and increased discrimination index evaluated by the NORT in normal mice. On the other hand, treatment with MEC or MLA attenuated the effects of MHBA on memory improvement in the Y-maze test and the NORT. Vagotomized mice also showed attenuated memory enhancement by MHBA in the NORT. In addition, MHBA did not alter AChE activity in vitro. CONCLUSIONS The results support the involvement of nAChRs in memory improvement in mice by MHBA. MHBA is thus thought to activate the vagal nerve and enhance hippocampus-dependent memory via nAChRs.
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Affiliation(s)
- Takafumi Fukuda
- Research Laboratories for Health Science & Food Technologies, Kirin Company, Ltd., Yokohama, Kanagawa, Japan.
| | - Tatsuhiro Ayabe
- Research Laboratories for Health Science & Food Technologies, Kirin Company, Ltd., Yokohama, Kanagawa, Japan
| | - Rena Ohya
- Research Laboratories for Health Science & Food Technologies, Kirin Company, Ltd., Yokohama, Kanagawa, Japan
| | - Yasuhisa Ano
- Research Laboratories for Health Science & Food Technologies, Kirin Company, Ltd., Yokohama, Kanagawa, Japan
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Fukuda T, Ohya R, Kobayashi K, Ano Y. Matured Hop Bitter Acids in Beer Improve Lipopolysaccharide-Induced Depression-Like Behavior. Front Neurosci 2019; 13:41. [PMID: 30760978 PMCID: PMC6362420 DOI: 10.3389/fnins.2019.00041] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2018] [Accepted: 01/15/2019] [Indexed: 01/08/2023] Open
Abstract
Recent studies have demonstrated a close association between neural inflammation and development of mental illnesses, such as depression. Clinical trials have reported that treatment with non-steroidal anti-inflammatory drugs is associated with reduced risk of depression. Moreover, nutritional approaches for the prevention and management of depression have garnered significant attention in recent years. We have previously demonstrated that iso-α-acids (IAAs)—the bitter components in beer—suppress hippocampal microglial inflammation, thereby improving cognitive decline. However, effects of hop-derived components other than IAAs on inflammation have not been elucidated. In the present study, we demonstrated that consumption of matured hop bitter acids (MHBAs) generated from α- and β-acids, which show a high similarity with the chemical structure of IAAs, suppress lipopolysaccharide (LPS)-induced cytokine productions in the brain. MHBAs administration increased norepinephrine (NE) secretion and reduced immobility time which represents depression-like behavior in the tail suspension test. Moreover, MHBAs components, including hydroxyallohumulinones and hydroxyalloisohumulones, reduced LPS-induced immobility time. Although further researches are needed to clarify the underlying mechanisms, these findings suggest that MHBAs reduce inflammatory cytokine productions and increase NE secretion, thereby improving depression-like behavior. Similarly, inoculation with LPS induced loss of dendritic spines, which was improved upon MHBAs administration. Additionally, vagotomized mice showed attenuated improvement of immobility time, increase in NE level, and improvement of dendrite spine density following MHBAs administration. Therefore, MHBAs activate the vagus nerve and suppress neuronal damage and depression-like behavior induced by inflammation.
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Affiliation(s)
- Takafumi Fukuda
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd., Yokohama, Japan
| | - Rena Ohya
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd., Yokohama, Japan
| | - Keiko Kobayashi
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd., Yokohama, Japan
| | - Yasuhisa Ano
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd., Yokohama, Japan
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13
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Matured Hop-Derived Bitter Components in Beer Improve Hippocampus-Dependent Memory Through Activation of the Vagus Nerve. Sci Rep 2018; 8:15372. [PMID: 30337611 PMCID: PMC6194057 DOI: 10.1038/s41598-018-33866-1] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Accepted: 10/05/2018] [Indexed: 12/15/2022] Open
Abstract
Improving and maintaining memory function is effective in preventing cognitive decline and dementia. Previously, we demonstrated that iso-α-acids, the hop-derived bitter components in beer, prevent cognitive impairment in an Alzheimer’s disease mouse model. In this report, we investigated the effects of matured hop bitter acids (MHBA) containing components of oxides derived from α- and β-acids, and structurally similar to iso-α-acids, on cognitive function using behavioral pharmacological procedures. MHBA and the representative components of MHBA, 4′-hydroxyallohumulinone (HAH) and 4′-hydroxy-cis-alloisohumulone (HAIH) improved spatial working memory in scopolamine-induced amnesia mice. MHBA also enhanced episodic memory in the novel object recognition test (NORT). The administration of MHBA increased the amount of norepinephrine (NE) and NE release into cerebrospinal fluid (CSF) in hippocampus. The MHBA activity in improving memory function was attenuated by treatment with a β-adrenergic receptor inhibitor. In addition, vagotomized mice did not display the memory improvement induced by MHBA. Together, our results suggest that MHBA improves memory function via stimulation of the vagus nerve and enhancement of NE release in the hippocampus. Vagus nerve activation by the intake of food materials including MHBA may be a safe and effective approach for improving cognitive function.
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Li DF, Jin HS, Zhang JR, Jiang YX, Zhao LM. Protecting-Group-Free Synthesis of 3-Amino-3-α-prenyl-oxindoles through the Direct Prenylation of Isatin-Derived Imines. European J Org Chem 2018. [DOI: 10.1002/ejoc.201800881] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- De-Feng Li
- School of Chemistry and Materials Science; Jiangsu Normal University; 221116 Xuzhou Jiangsu China
| | - Hai-Shan Jin
- School of Chemistry and Materials Science; Jiangsu Normal University; 221116 Xuzhou Jiangsu China
| | - Jing-Ru Zhang
- School of Chemistry and Materials Science; Jiangsu Normal University; 221116 Xuzhou Jiangsu China
| | - Yi-Xuan Jiang
- School of Chemistry and Materials Science; Jiangsu Normal University; 221116 Xuzhou Jiangsu China
| | - Li-Ming Zhao
- School of Chemistry and Materials Science; Jiangsu Normal University; 221116 Xuzhou Jiangsu China
- State Key Laboratory for Chemistry and Molecular Engineering of Medicinal Resources; Guangxi Normal University; 541004 Guangxi China
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15
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Aydin T, Bayrak N, Baran E, Cakir A. Insecticidal effects of extracts of Humulus lupulus (hops) L. cones and its principal component, xanthohumol. BULLETIN OF ENTOMOLOGICAL RESEARCH 2017; 107:543-549. [PMID: 28330519 DOI: 10.1017/s0007485317000256] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Insecticidal effects of the dichloromethane, ethyl acetate, acetone, ethanol and methanol extracts of Humulus lupulus (hops) L. cones and its principal components, xanthohumol was investigated on five stored pests, Sitophilus granarius (L.), Sitophilus oryzae (L.), Acanthoscelides obtectus (Say.), Tribolium castaneum (Herbst) and Lasioderma serricorne (F.). The mortality of adults of the insects treated with 2, 5, 5, 10 and 20 mg ml̠-1 concentrations of the extracts and xanthuhumol was counted after 24, 48, 72, 96 and 120 h. In order to determine the toxic effects of the substances tested against all tested insects, durations for 50% mortality of the adults, and LD50 values were also determined in the first 48 h by probit analysis. Our results also showed that xanthohumol was more toxic against the pests in comparison with the extracts applications. LD50 values for xanthohumol were found to be low dose as compared with the extracts. Xanthohumol was more toxic against S. granarius (L.) with 6.8 µg of LD50 value. Among the extracts, methanol extract was less effective than other extracts against all tested insects. The ethyl acetate extract of H. lupulus cones was the most effective extract against the tested pests. The quantitative amounts of xanthohumol in the extracts were determined using a high-performance liquid chromatography. The quantitative data indicated that amount of xanthohumol in the extracts increased with increase of polarity of the solvents used from methanol to dichloromethane. The methanol extract contained the high amount of xanthohumol with 5.74 g/100 g extract (0.46 g/100 g plant sample).
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Affiliation(s)
- T Aydin
- Agri İbrahim Cecen University,Faculty of Pharmacy,Department of Pharmacognosy,04100 Agri, TR,Turkey
| | - N Bayrak
- Bozok University,Faculty of Agriculture,Department of Plant Protection,66900 Yozgat, TR,Turkey
| | - E Baran
- Kilis 7 Aralık University,Faculty of Sciences & Arts,Department of Chemistry,79000 Kilis, TR,Turkey
| | - A Cakir
- Kilis 7 Aralık University,Faculty of Sciences & Arts,Department of Chemistry,79000 Kilis, TR,Turkey
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16
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Zhao LM, Zhang AL, Zhang JH, Gao HS, Zhou W. Zinc-Mediated C-3 α-Prenylation of Isatins with Prenyl Bromide: Access to 3-Prenyl-3-hydroxy-2-oxindoles and Its Application. J Org Chem 2016; 81:5487-94. [DOI: 10.1021/acs.joc.6b00836] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Li-Ming Zhao
- School
of Chemistry and Chemical
Engineering and Jiangsu Key Laboratory of Green Synthetic Chemistry
for Functional Materials, Jiangsu Normal University, Xuzhou 221116, Jiangsu, China
| | - Ai-Li Zhang
- School
of Chemistry and Chemical
Engineering and Jiangsu Key Laboratory of Green Synthetic Chemistry
for Functional Materials, Jiangsu Normal University, Xuzhou 221116, Jiangsu, China
| | - Jie-Huan Zhang
- School
of Chemistry and Chemical
Engineering and Jiangsu Key Laboratory of Green Synthetic Chemistry
for Functional Materials, Jiangsu Normal University, Xuzhou 221116, Jiangsu, China
| | - Hua-Shuai Gao
- School
of Chemistry and Chemical
Engineering and Jiangsu Key Laboratory of Green Synthetic Chemistry
for Functional Materials, Jiangsu Normal University, Xuzhou 221116, Jiangsu, China
| | - Wei Zhou
- School
of Chemistry and Chemical
Engineering and Jiangsu Key Laboratory of Green Synthetic Chemistry
for Functional Materials, Jiangsu Normal University, Xuzhou 221116, Jiangsu, China
| |
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