1
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Van Mieghem T, Delvaux F, Dekleermaeker S, Neven H, Britton SJ. The Sway of Specialty Malts and Mash pH on Iron Ion Speciation and the Reducing Power of Wort. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2023. [DOI: 10.1080/03610470.2023.2178231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Affiliation(s)
| | | | | | - Hedwig Neven
- Research & Development, Puurs-Sint-Amands, Belgium
- Centre for Food and Microbial Technology (CLMT), Department M2S, KU Leuven, Leuven, Belgium
| | - Scott J. Britton
- Research & Development, Puurs-Sint-Amands, Belgium
- International Centre for Brewing and Distilling, Institute of Biological Chemistry, Biophysics, and Bioengineering, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, United Kingdom
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2
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Van Mieghem T, Delvaux F, Dekleermaeker S, Britton SJ. Top of the Ferrous Wheel – The Influence of Iron Ions on Flavor Deterioration in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2124363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
| | | | | | - Scott J. Britton
- Brewery Duvel Moortgat, Research & Development, Puurs-Sint-Amands, Belgium
- International Centre for Brewing and Distilling, Institute of Biological Chemistry, Biophysics and Bioengineering, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, UK
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3
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Mertens T, Kunz T, Gibson BR. Transition metals in brewing and their role in wort and beer oxidative stability: a review. JOURNAL OF THE INSTITUTE OF BREWING 2022. [DOI: 10.1002/jib.699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Tuur Mertens
- Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology Technische Universität Berlin Berlin Germany
| | - Thomas Kunz
- Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology Technische Universität Berlin Berlin Germany
| | - Brian R. Gibson
- Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology Technische Universität Berlin Berlin Germany
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4
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Maia C, Cunha S, Debyser W, Cook D. Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1993054] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Carolina Maia
- International Centre for Brewing Science, University of Nottingham, Nottingham, England
| | - Solon Cunha
- Global Innovation and Technology Centre, Anheuser-Busch InBev nv/sa, Leuven, Belgium
| | - Winok Debyser
- Global Innovation and Technology Centre, Anheuser-Busch InBev nv/sa, Leuven, Belgium
| | - David Cook
- International Centre for Brewing Science, University of Nottingham, Nottingham, England
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5
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Complexation of transition metals by chelators added during mashing and impact on beer stability. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.673] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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6
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Pagenstecher M, Bolat I, Bjerrum MJ, Andersen ML. Copper Binding in Sweet Worts Made from Specialty Malts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:6613-6622. [PMID: 34081450 DOI: 10.1021/acs.jafc.1c01582] [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: 06/12/2023]
Abstract
Trace levels of copper can impact the flavor stability of beer. The main source of copper is malt, and the wort copper levels are established during mashing and lautering. This study focuses on sweet worts made from experimental roasted and caramel malts. Potentiometric titrations using ion-selective electrodes combined with electron paramagnetic resonance spectroscopy have been used to investigate Cu(II) binding in worts as well as the impact of Cu(II) ions on the wort oxidative stability. High-temperature treatment during malting decreased Cu(II) binding affinities in the worts, with roasted malt worts having lower affinities than caramel malt worts of similar color and pH. Electron paramagnetic resonance spectra indicated dipeptides as the main Cu(II) chelators. A positive correlation between Cu and free amino nitrogen levels in worts is demonstrated. In dark worts with high rates of radical formation, Cu(II) had pronounced antioxidative effects. In contrast, moderate prooxidative effects were observed when adding Cu(II) to pale worts with inherently low rates of oxidation.
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Affiliation(s)
- Marcus Pagenstecher
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
| | - Irina Bolat
- Boortmalt International, Zandvoort 2, BE-2030 Antwerp, Belgium
| | - Morten J Bjerrum
- Department of Chemistry, University of Copenhagen, Universitetsparken 5, DK-2100 Copenhagen, Denmark
| | - Mogens L Andersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
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7
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Yang M, Zhai X, Huang X, Li Z, Shi J, Li Q, Zou X, Battino M. Rapid discrimination of beer based on quantitative aroma determination using colorimetric sensor array. Food Chem 2021; 363:130297. [PMID: 34153677 DOI: 10.1016/j.foodchem.2021.130297] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Revised: 05/16/2021] [Accepted: 05/17/2021] [Indexed: 11/18/2022]
Abstract
In this study, 6 beers from Tsingtao Brewery were analyzed by using colorimetric GC-MS and sensor array (CSA). First, forty volatile compounds of six beers, including 16 esters, 10 alcohols, 4 acids and 4 aldehydes, were identified by GC-MS. Beers from the same category were grouped using principal component analysis (PCA) score plot and hierarchical clustering analysis (HCA) dendrogram. Discrimination of the beers was subsequently implemented using a 4 × 4 CSA combined with multivariate analysis. A linear discriminant analysis (LDA) model achieved a 100% recognition rates of the 6 beers. In addition, a partial least square (PLS) model could be used to quantitatively determine ethyl octanoate, phenethyl acetate, isoamyl alcohol and octanoic acid, with correlation coefficients over 0.85 for both the calibration curves of the training and prediction sets. Hence, CSA could be used for rapid and non-destructive determination of beer quality.
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Affiliation(s)
- Mei Yang
- School of Bioengineering, Jiangnan University, Wuxi 214000, China; State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd., 26600, China
| | - Xiaodong Zhai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaowei Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Zhihua Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jiyong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Qi Li
- School of Bioengineering, Jiangnan University, Wuxi 214000, China.
| | - Xiaobo Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Maurizio Battino
- Marche Polytechnic University, Dipartimento Sci Clin Specialist & Odontostom, Via Ranieri 65, I-60130 Ancona, Italy
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8
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Dugulin CA, De Rouck G, Cook DJ. Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1902710] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Celina A. Dugulin
- International Centre for Brewing Science, School of Biosciences, Division of Microbiology, Brewing & Biotechnology, University of Nottingham, Leicestershire, UK
| | - Gert De Rouck
- KU Leuven, Faculty of Engineering Technology, Department of Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - David J. Cook
- International Centre for Brewing Science, School of Biosciences, Division of Microbiology, Brewing & Biotechnology, University of Nottingham, Leicestershire, UK
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9
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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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10
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Filipowska W, Jaskula‐Goiris B, Ditrych M, Bustillo Trueba P, De Rouck G, Aerts G, Powell C, Cook D, De Cooman L. On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.644] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Weronika Filipowska
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD UK
| | - Barbara Jaskula‐Goiris
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Maciej Ditrych
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Paula Bustillo Trueba
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Gert De Rouck
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Guido Aerts
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Chris Powell
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD UK
| | - David Cook
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD UK
| | - Luc De Cooman
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
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11
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Omari IO, Charnock HM, Fugina AL, Thomson EL, McIndoe JS. Magnesium-Accelerated Maillard Reactions Drive Differences in Adjunct and All-Malt Brewing. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1795437] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Isaac O. Omari
- Department of Chemistry, University of Victoria, Victoria, BC, Canada
| | | | - Alexa L. Fugina
- Department of Chemistry, University of Victoria, Victoria, BC, Canada
| | | | - J. Scott McIndoe
- Department of Chemistry, University of Victoria, Victoria, BC, Canada
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12
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Pagenstecher M, Maia C, Andersen ML. Retention of Iron and Copper during Mashing of Roasted Malts. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1795609] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
| | - Carolina Maia
- Department of Microbiology, Brewing and Biotechnology, University of Nottingham, Nottingham, UK
| | - Mogens L. Andersen
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
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13
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Differential evolution of Strecker and non-Strecker aldehydes during aging of pale and dark beers. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.08.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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14
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Wietstock PC, Baldus M, Öhlschläger M, Methner FJ. Hop Constituents Suppress the Formation of 3-Methylbutanal and 2-Furfural in Wort-Like Model Solutions. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-2001-01] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Philip C. Wietstock
- Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin, D-13353 Berlin, Germany
| | - Matthias Baldus
- Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin, D-13353 Berlin, Germany
| | - Magdalena Öhlschläger
- Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin, D-13353 Berlin, Germany
| | - Frank-Jürgen Methner
- Institute of Food Technology and Food Chemistry, Chair of Brewing Science, Technische Universität Berlin, D-13353 Berlin, Germany
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15
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Baert JJ, De Clippeleer J, Jaskula-Goiris B, Van Opstaele F, De Rouck G, Aerts G, De Cooman L. Further Elucidation of Beer Flavor Instability: The Potential Role of Cysteine-Bound Aldehydes. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0531-01] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jeroen J. Baert
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - Jessika De Clippeleer
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - Barbara Jaskula-Goiris
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - Filip Van Opstaele
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - Gert De Rouck
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - Guido Aerts
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - Luc De Cooman
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
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16
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Murmann AN, Andersen P, Mauch A, Lund MN. Quantification of Protein-Derived Thiols during Atmosphere-Controlled Brewing in Laboratory Scale. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2016-1109-01] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Anne N. Murmann
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C
- Novozymes A/S, Krogshøjvej 36, DK-2880 Bagsvœrd, Denmark
| | | | | | - Marianne N. Lund
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C
- Novozymes A/S, Krogshøjvej 36, DK-2880 Bagsvœrd, Denmark
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17
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Murmann AN, Lunde C, Lund MN. Selection of Protease for Increased Solubilization of Protein Derived Thiols during Mashing with Limited Release of Free Amino Acids in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2016-3584-01] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Anne N. Murmann
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
- Novozymes A/S, Krogshøjvej 36, DK-2880 Bagsv'rd, Denmark
| | | | - Marianne N. Lund
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
- Novozymes A/S, Krogshøjvej 36, DK-2880 Bagsv'rd, Denmark
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18
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Murmann AN, Hägglund P, Svensson B, Lund MN. The Reducing Capacity of Thioredoxin on Oxidized Thiols in Boiled Wort. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10101-10106. [PMID: 29087194 DOI: 10.1021/acs.jafc.7b04179] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Free thiol-containing proteins are suggested to work as antioxidants in beer, but the majority of thiols in wort are present in their oxidized form as disulfides and are therefore not active as antioxidants. Thioredoxin, a disulfide-reducing protein, is released into the wort from some yeast strains during fermentation. The capacity of the thioredoxin enzyme system (thioredoxin, thioredoxin reductase, NADPH) to reduce oxidized thiols in boiled wort under fermentation-like conditions was studied. Free thiols were quantitated in boiled wort samples by derivatization with ThioGlo1 and fluorescence detection of thiol-derivatives. When boiled wort was incubated with all components of the thioredoxin system at pH 7.0 and 25 °C for 60 min under anaerobic conditions, the free thiol concentration increased from 25 to 224 μM. At pH values similar to wort (pH 5.7) and beer (pH 4.5), the thioredoxin system was also capable of increasing the free thiol concentration, although with lower efficiency to 187 and 170 μM, respectively. The presence of sulfite, an important antioxidant in beer secreted by the yeast during fermentation, was found to inactivate thioredoxin by sulfitolysis. Reduction of oxidized thiols by the thioredoxin system was therefore only found to be efficient in the absence of sulfite.
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Affiliation(s)
- Anne N Murmann
- Department of Food Science, Faculty of Science, University of Copenhagen , Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Per Hägglund
- Department of Biotechnology and Biomedicine, Technical University of Denmark , Søltofts Plads, Building 224, DK-2800 Kongens Lyngby, Denmark
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen , Blegdamsvej 3, DK-2200 Copenhagen N, Denmark
| | - Birte Svensson
- Department of Biotechnology and Biomedicine, Technical University of Denmark , Søltofts Plads, Building 224, DK-2800 Kongens Lyngby, Denmark
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen , Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen , Blegdamsvej 3, DK-2200 Copenhagen N, Denmark
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19
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Decreased quality and off-flavour compound accumulation of 3–10 kDa fraction of pine nut (Pinus koraiensis) peptide during storage. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.032] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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20
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Li Y, Jongberg S, Andersen ML, Davies MJ, Lund MN. Quinone-induced protein modifications: Kinetic preference for reaction of 1,2-benzoquinones with thiol groups in proteins. Free Radic Biol Med 2016; 97:148-157. [PMID: 27212016 DOI: 10.1016/j.freeradbiomed.2016.05.019] [Citation(s) in RCA: 92] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/10/2016] [Revised: 05/11/2016] [Accepted: 05/18/2016] [Indexed: 12/23/2022]
Abstract
Oxidation of polyphenols to quinones serves as an antioxidative mechanism, but the resulting quinones may induce damage to proteins as they react through a Michael addition with nucleophilic groups, such as thiols and amines to give protein adducts. In this study, rate constants for the reaction of 4-methylbenzoquinone (4MBQ) with proteins, thiol and amine compounds were determined under pseudo first-order conditions by UV-vis stopped-flow spectrophotometry. The chemical structures of the adducts were identified by LC-ESI-MS/MS. Proteins with free thiols were rapidly modified by 4MBQ with apparent second order rate constants, k2 of (3.1±0.2)×10(4)M(-1)s(-1) for bovine serum albumin (BSA) and (4.8±0.2)×10(3)M(-1)s(-1) for human serum albumin at pH 7.0. These values are at least 12-fold greater than that for α-lactalbumin (4.0±0.2)×10(2)M(-1)s(-1), which does not contain any free thiols. Reaction of Cys-34 of BSA with N-ethylmaleimide reduced the thiol concentration by ~59%, which resulted in a decrease in k2 by a similar percentage, consistent with rapid adduction at Cys-34. Reaction of 4MBQ with amines (Gly, Nα-acetyl-l-Lys, Nε-acetyl-l-Lys and l-Lys) and the guanidine group of Nα-acetyl-l-Arg was at least 5×10(5) slower than with low-molecular-mass thiols (l-Cys, Nα-acetyl-l-Cys, glutathione). The thiol-quinone interactions formed colorless thiol-phenol products via an intermediate adduct, while the amine-quinone interactions generated colored amine-quinone products that require oxygen involvement. These data provide strong evidence for rapid modification of protein thiols by quinone species which may be of considerable significance for biological and food systems.
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Affiliation(s)
- Yuting Li
- School of Food Science and Technology, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China; Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China.
| | - Sisse Jongberg
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark.
| | - Mogens L Andersen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark.
| | - Michael J Davies
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Blegdamsvej 3, 2200 Copenhagen, Denmark.
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg, Denmark; Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Blegdamsvej 3, 2200 Copenhagen, Denmark.
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21
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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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High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2655-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Carvalho DO, Correia E, Lopes L, Guido LF. Further insights into the role of melanoidins on the antioxidant potential of barley malt. Food Chem 2014; 160:127-33. [DOI: 10.1016/j.foodchem.2014.03.074] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2014] [Revised: 03/08/2014] [Accepted: 03/13/2014] [Indexed: 01/11/2023]
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Kunz T, Frenzel J, Wietstock PC, Methner FJ. Possibilities to improve the antioxidative capacity of beer by optimized hopping regimes. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.162] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- T. Kunz
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry; Chair of Brewing Science; Seestraße 13 13353 Berlin Germany
| | - J. Frenzel
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry; Chair of Brewing Science; Seestraße 13 13353 Berlin Germany
| | - P. C. Wietstock
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry; Chair of Brewing Science; Seestraße 13 13353 Berlin Germany
| | - F.-J. Methner
- Technische Universität Berlin, Institute of Food Technology and Food Chemistry; Chair of Brewing Science; Seestraße 13 13353 Berlin Germany
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25
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Hoff S, Lund MN, Petersen MA, Jespersen BM, Andersen ML. Quality of pilsner malt and roasted malt during storage. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.144] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Signe Hoff
- Department of Food Science; University of Copenhagen; Rolighedsvej 30 DK-1958 Frederiksberg C Denmark
| | - Marianne N. Lund
- Department of Food Science; University of Copenhagen; Rolighedsvej 30 DK-1958 Frederiksberg C Denmark
- Novozymes A/S, Krogshøjvej 36 DK-2880 Bagsvaerd Denmark
| | - Mikael A. Petersen
- Department of Food Science; University of Copenhagen; Rolighedsvej 30 DK-1958 Frederiksberg C Denmark
| | - Birthe M. Jespersen
- Department of Food Science; University of Copenhagen; Rolighedsvej 30 DK-1958 Frederiksberg C Denmark
| | - Mogens L. Andersen
- Department of Food Science; University of Copenhagen; Rolighedsvej 30 DK-1958 Frederiksberg C Denmark
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26
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Ang JK, Bamforth CW. Foam inhibitors from specialty malts. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.141] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Justin K. Ang
- Department of Food Science and Technology; University of California; Davis CA 95616 USA
| | - Charles W. Bamforth
- Department of Food Science and Technology; University of California; Davis CA 95616 USA
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Hoff S, Lund MN, Petersen MA, Frank W, Andersen ML. Storage stability of pasteurized non-filtered beer. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.85] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Signe Hoff
- Department of Food Science; University of Copenhagen; Rolighedsvej 30; DK-1958; Frederiksberg C; Denmark
| | | | - Mikael A. Petersen
- Department of Food Science; University of Copenhagen; Rolighedsvej 30; DK-1958; Frederiksberg C; Denmark
| | | | - Mogens L. Andersen
- Department of Food Science; University of Copenhagen; Rolighedsvej 30; DK-1958; Frederiksberg C; Denmark
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Hoff S, Damgaard J, Petersen MA, Jespersen BM, Andersen ML, Lund MN. Influence of barley varieties on wort quality and performance. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:1968-1976. [PMID: 23368523 DOI: 10.1021/jf304932v] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Wort from the barley varieties (Hordeum vulgare) Pallas, Fero, and Archer grown on the same location were investigated for their influence on oxidative stability and volatile profile during wort processing. Barley varieties had a small influence on radical formation, thiol-removing capacity, and volatile profile. Wort boiling with and without hops had a large influence on these same parameters. Potentially antioxidative thiols were oxidized in sweet wort, but reduction of thiols using tris(2-carboxyethyl)phosphine hydrochloride revealed that Archer wort had a significantly larger content of total thiols than Pallas and Fero. Oxidized thiols resulted in gel proteins and longer filtration time for Archer wort. Our study shows that wort processing to a large extent will eliminate variations in volatile profile and thiol levels in wort which otherwise might arise from different barley varieties.
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Affiliation(s)
- Signe Hoff
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark.
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Hoff S, Larsen FH, Andersen ML, Lund MN. Quantification of protein thiols using ThioGlo 1 fluorescent derivatives and HPLC separation. Analyst 2013; 138:2096-103. [DOI: 10.1039/c3an36672c] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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32
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Lund MN, Hoff S, Berner TS, Lametsch R, Andersen ML. Effect of pasteurization on the protein composition and oxidative stability of beer during storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:12362-12370. [PMID: 23210737 DOI: 10.1021/jf303044a] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The impacts of pasteurization of a lager beer on protein composition and the oxidative stability were studied during storage at 22 °C for 426 days in the dark. Pasteurization clearly improved the oxidative stability of beer determined by ESR spectroscopy, whereas it had a minor negative effect on the volatile profile by increasing volatile compounds that is generally associated with heat treatment and a loss of fruity ester aroma. A faster rate of radical formation in unpasteurized beer was consistent with a faster consumption of sulfite. Beer proteins in the unpasteurized beer were more degraded, most likely due to proteolytic enzyme activity of yeast remnants and more precipitation of proteins was also observed. The differences in soluble protein content and composition are suggested to result in differences in the contents of prooxidative metals as a consequence of the proteins ability to bind metals. This also contributes to the differences in oxidative stabilities of the beers.
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Affiliation(s)
- Marianne N Lund
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark.
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