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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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Paniagua-García AI, Ruano-Rosa D, Díez-Antolínez R. Fractionation of High-Value Compounds from Hops Using an Optimised Sequential Extraction Procedure. Antioxidants (Basel) 2023; 13:45. [PMID: 38247470 PMCID: PMC10812624 DOI: 10.3390/antiox13010045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 12/11/2023] [Accepted: 12/20/2023] [Indexed: 01/23/2024] Open
Abstract
This study describes the development and optimisation of a process for the extraction and fractionation of high-value compounds from hops. Firstly, the efficacy of ten organic solvents was compared for performing the initial solid-liquid extraction of compounds from hop pellets with subsequent fractionation steps. A methanol-dichloromethane mixture was selected and the extraction variables were optimised in order to maximise the recovery of valuable hop compounds separated into different streams (α- and β-acids in soft resins, xanthohumol in hard resins, and phenolics in spent solids) after fractionation steps. The optimisation results showed that extraction of hop pellets performed at room temperature with 19.7% (v/v) methanol for 89 min yielded recoveries of 86.57% α-acids and 89.14% β-acids in soft resins, 78.48% xanthohumol in hard resins and 67.10% phenolics in spent solids. These conditions were successfully validated using six hop varieties. Moreover, the antioxidant properties of all recovered fractions were compared and the soft resins showed the highest antioxidant activities, reaching values of 3.91 ± 0.10 g AAE/100 g for ferric reducing power (FRAP) and 0.10 ± 0.01 mg/mL for 50% of radical scavenging activity (EC50). The optimised sequential extraction could serve as a basis for larger scale-up for industrial production.
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Affiliation(s)
- Ana I. Paniagua-García
- Centre of Biofuels and Bioproducts, Agricultural Technological Institute of Castilla y León, Villarejo de Órbigo, E-24358 León, Spain;
| | - David Ruano-Rosa
- Agricultural Technological Institute of Castilla y León, Ctra. De Burgos, Km 119, E-47071 Valladolid, Spain;
| | - Rebeca Díez-Antolínez
- Centre of Biofuels and Bioproducts, Agricultural Technological Institute of Castilla y León, Villarejo de Órbigo, E-24358 León, Spain;
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3
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Mahli A, Thasler WE, Biendl M, Hellerbrand C. Hop-derived Humulinones Reveal Protective Effects in in vitro Models of Hepatic Steatosis, Inflammation and Fibrosis. PLANTA MEDICA 2023; 89:1138-1146. [PMID: 37343573 DOI: 10.1055/a-2103-3230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/23/2023]
Abstract
Nonalcoholic fatty liver disease (NAFLD) is emerging as leading cause of liver disease worldwide. Specific pharmacologic therapy for NAFLD is a major unmet medical need. Recently, iso-alpha acids, hop-derived bitter compounds in beer, have been shown to beneficially affect NAFLD pathology. Humulinones are further hop derived bitter acids particularly found in modern styles of beer. So far, biological effects of humulinones have been unknown. Here, we investigated the effect of humulinones in in vitro models for hepatic steatosis, inflammation and fibrosis. Humulinones dose-dependently inhibited fatty acid induced lipid accumulation in primary human hepatocytes. Humulinones reduced the expression of fatty acid uptake transporter CD36 and key enzymes of (de novo) lipid synthesis. Conversely, humulinones increased the expression of FABP1, CPT1 and ACOX1, indicative for increased lipid combustion. Furthermore, humulinones ameliorated steatosis induced pro-inflammatory gene expression. Furthermore, humulinones significantly reduced the expression of pro-inflammatory and pro-fibrogenic factors in control as well as lipopolysaccharide treated activated hepatic stellate cells, which play a key role in hepatic fibrosis. In conclusion, humulinones beneficially affect different pathophysiological steps of NAFLD. Our data suggest humulinones as promising therapeutic agents for the prevention and treatment of NAFLD.
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Affiliation(s)
- Abdo Mahli
- Institute of Biochemistry, Friedrich-Alexander University Erlangen-Nürnberg, Erlangen, Germany
- Department of Pharmacology and Biomedical Sciences, Faculty of Pharmacy and Medical Sciences, University of Petra, Amman, Jordan
| | - Wolfgang E Thasler
- Human Tissue and Cell Research-Services GmbH, Planegg/Martinsried, Germany
| | - Martin Biendl
- Hopsteiner, Hallertauer Hopfenveredelung GmbH, Mainburg, Germany
| | - Claus Hellerbrand
- Institute of Biochemistry, Friedrich-Alexander University Erlangen-Nürnberg, Erlangen, Germany
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4
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Rutnik K, Ocvirk M, Košir IJ. The Stability of Hop ( Humulus lupulus L.) Resins during Long-Period Storage. PLANTS (BASEL, SWITZERLAND) 2023; 12:936. [PMID: 36840283 PMCID: PMC9960943 DOI: 10.3390/plants12040936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 02/16/2023] [Accepted: 02/16/2023] [Indexed: 06/18/2023]
Abstract
The stability of alpha-acids, beta-acids and hop storage index (HSI) values under different conditions (aerobic/anaerobic, 4 °C/room temperature) was studied in a two-year trial. Six different varieties (Celeia, Aurora, Bobek, Styrian Gold, Savinjski Golding and Styrian Wolf) were used in the form of cones and pellets. Alpha- and beta-acids were determined by HPLC and HSI by spectrophotometry. Anaerobic conditions at 4 °C were best for alpha-acids, beta-acids and HSI values; however, 10-35% of the alpha-acids were still lost after two years. The decline was greater (63-99%) under aerobic conditions and at room temperature. Alpha-/beta-acid ratios increased in hop cones and decreased in hop pellets, whereas HSI values increased in all storage conditions. Overall, the performance was better for pellets than for hop cones. Storage conditions, storage form and hop variety had significant effects on the stability of hop resins.
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Affiliation(s)
- Ksenija Rutnik
- Department for Agrochemistry and Brewing, Slovenian Institute of Hop Research and Brewing, 3310 Žalec, Slovenia
| | - Miha Ocvirk
- Department for Agrochemistry and Brewing, Slovenian Institute of Hop Research and Brewing, 3310 Žalec, Slovenia
| | - Iztok Jože Košir
- Department for Agrochemistry and Brewing, Slovenian Institute of Hop Research and Brewing, 3310 Žalec, Slovenia
- Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia
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5
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Bortolami M, Di Matteo P, Rocco D, Feroci M, Petrucci R. Metabolic Profile of Agropyron repens (L.) P. Beauv. Rhizome Herbal Tea by HPLC-PDA-ESI-MS/MS Analysis. Molecules 2022; 27:molecules27154962. [PMID: 35956912 PMCID: PMC9370816 DOI: 10.3390/molecules27154962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 07/29/2022] [Accepted: 07/31/2022] [Indexed: 11/25/2022] Open
Abstract
Agropyron repens (L.) P. Beauv. (couch grass) is a world-wide infesting rhizomatous plant with pharmacological applications. Chemical research is focused on its allelopathic and anti-inflammatory components, which are mainly present in the essential oil. Conversely, the aqueous extracts have been sparingly investigated, although the herbal tea is by far the most used formulation. To fill the gap, the metabolic profile of Agropyron repens rhizome herbal tea was investigated by electrospray ionization (ESI) tandem–mass spectrometry (MS/MS); the phenolic profile was investigated by HPLC-PDA-ESI-MS/MS. ESI-MS fingerprinting was provided, evidencing diagnostic ions for saccharides, organic acids and amino acids. The HPLC-PDA-ESI-MS/MS analysis evidenced at least 20 characteristic phenolic compounds, the most representative being caffeoyl and feruloyl quinic esters, followed by coumaric, caffeic and ferulic acids, and hesperidin among flavonoids. In addition, the essential amino acid tryptophan was identified for the first time. The results suggest new perspectives of applications for Agropyron repens rhizome.
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Affiliation(s)
- Martina Bortolami
- Department of Basic and Applied Sciences for Engineering, Sapienza University of Rome, Via del Castro Laurenziano 7, 00161 Rome, Italy
| | - Paola Di Matteo
- Department of Basic and Applied Sciences for Engineering, Sapienza University of Rome, Via del Castro Laurenziano 7, 00161 Rome, Italy
| | - Daniele Rocco
- Department of Ingegneria Meccanica ed Aerospaziale, Sapienza University of Rome, Via Eudossiana 18, 00184 Rome, Italy
| | - Marta Feroci
- Department of Basic and Applied Sciences for Engineering, Sapienza University of Rome, Via del Castro Laurenziano 7, 00161 Rome, Italy
- Correspondence: (M.F.); (R.P.); Tel.: +39-649766736 (R.P.)
| | - Rita Petrucci
- Department of Basic and Applied Sciences for Engineering, Sapienza University of Rome, Via del Castro Laurenziano 7, 00161 Rome, Italy
- Correspondence: (M.F.); (R.P.); Tel.: +39-649766736 (R.P.)
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Duarte LM, Aredes RS, Amorim TL, de Carvalho Marques FF, de Oliveira MAL. Determination of α- and β-acids in hops by liquid chromatography or electromigration techniques: A critical review. Food Chem 2022; 397:133671. [PMID: 35908460 DOI: 10.1016/j.foodchem.2022.133671] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 07/06/2022] [Accepted: 07/08/2022] [Indexed: 01/12/2023]
Abstract
Hop plays an essential role in brewing beer and its study and analysis is of paramount importance. - and -acids are considered two of the most important hop components. While -acids are associated with the bitter flavor, -acids have antimicrobial effects. This work aims to critically review the published analytical methods for - and -acids determination in hops employing separation methods in liquid medium: liquid chromatography (LC) and capillary electrophoresis (CE). The types of hop samples, the optimized protocols to extract the hop acids, and the main instrumental conditions for both LC and CE techniques are highlighted and discussed. Specific and critical aspects of the - and β-acids separation by LC and CE and some challenges in this field are raised. Several key aspects discussed in this review may be of practical importance for brewers, whether in the microbrewery or industry and for researchers in the brewing field.
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Affiliation(s)
- Lucas Mattos Duarte
- Department of Chemistry, Institute of Exact Sciences, Federal University of Juiz de Fora, José Lourenço Kelmer, 36036-900 Juiz de Fora, MG, Brazil; Graduate Program in Chemistry (PPGQ-UFF) - Institute of Chemistry, Fluminense Federal University, Outeiro de São João Batista, s/n, 24020-141 Niterói, RJ, Brazil.
| | - Rafaella Silva Aredes
- Graduate Program in Chemistry (PPGQ-UFF) - Institute of Chemistry, Fluminense Federal University, Outeiro de São João Batista, s/n, 24020-141 Niterói, RJ, Brazil.
| | - Tatiane Lima Amorim
- Department of Chemistry, Institute of Exact Sciences, Federal University of Juiz de Fora, José Lourenço Kelmer, 36036-900 Juiz de Fora, MG, Brazil
| | - Flávia Ferreira de Carvalho Marques
- Graduate Program in Chemistry (PPGQ-UFF) - Institute of Chemistry, Fluminense Federal University, Outeiro de São João Batista, s/n, 24020-141 Niterói, RJ, Brazil.
| | - Marcone Augusto Leal de Oliveira
- Department of Chemistry, Institute of Exact Sciences, Federal University of Juiz de Fora, José Lourenço Kelmer, 36036-900 Juiz de Fora, MG, Brazil.
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3-Isobutyl-5,5,7-tris(3-methylbut-2-en-1-yl)-1-phenyl-1,7-dihydro-4H-indazole-4,6(5H)-dione. MOLBANK 2022. [DOI: 10.3390/m1330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Here we describe the functionalization of lupulone natural compound in obtaining 3-isobutyl-5,5,7-tris(3-methylbut-2-en-1-yl)-1-phenyl-1,7-dihydro-4H-indazole-4,6(5H)-dione. The lupulone-H-indazole derivative was prepared with 75% yield through the reaction between lupulone and phenyl-hydrazine employing SiO2/ZnCl2 (30% m/m) as a support solid in a solvent-free condition. Based on the possibilities of products, a complete NMR structural characterization of this lupulone-H-indazole was performed by 1H, 13C{1H}, COSY, HSQC and HMBC NMR experiments, showing an important contribution in producing the first results related to lupulone reactivity.
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8
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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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Paventi G, Rotundo G, Pistillo M, D’Isita I, Germinara GS. Bioactivity of Wild Hop Extracts against the Granary Weevil, Sitophilus granarius (L.). INSECTS 2021; 12:insects12060564. [PMID: 34205331 PMCID: PMC8233782 DOI: 10.3390/insects12060564] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 06/11/2021] [Accepted: 06/15/2021] [Indexed: 01/26/2023]
Abstract
Simple Summary One of the outstanding problems in pest control is the extensive use of synthetic compounds characterized by concerns such as risks to non-target organisms, slow degradation, and development of resistance. For these reasons, the interest in more ecofriendly pesticides, such as botanicals, is progressively increased in the last two decades. In this regard, having recently found that essential oil obtained by wild hop has biological activity against Sitophilus granarius, here we checked whether and how three different crude extracts obtained by the same hop ecotype also presented toxicity (contact, ingestion, inhalation) and/or repellent activity against the same insect, which is one of the most damaging pests of stored products. Results reposted here clearly show that, in addition to the essential oil, hop crude extracts (methanol, acetone, and n-hexane) preserve interesting activities against pests. Moreover, since they can be easily obtained and produce high yields, hop crude extracts could represent a valid tool for S. granarius control. Abstract The use of bioinsecticides, rather than synthetic compounds, appears a goal to be pursued in pest control, especially for species such as Sitophilus granarius (L.) which attack stored products. Since Humulus lupulus (L.) is a remarkable source of bioactive compounds, this study investigated the bioactivity of hop flower extracts against S. granarius adults by evaluating toxic (contact, inhalation, and ingestion), repellent, antifeedant, and nutritional effects as well as their anticholinesterase activity and olfactory sensitivity. Hop extracts were obtained by soaking dried and ground hop cones in solvents of decreasing polarity: methanol, acetone, and n-hexane. Dried crude extracts were resuspended in each solvent, and used in topical application, ingestion, and fumigation toxicity assays, as well as in contact and short-range repellency tests, in vitro anticholinesterase activity evaluation, and electroantennographic tests. No inhalation toxicity for the extracts was found. On the contrary, all extracts showed adult contact toxicity 24 h after treatment (LD50/LD90 16.17/33.20, 25.77/42.64, and 31.07/49.48 µg/adult for acetone, n-hexane, and methanol extracts, respectively); negligible variations for these values at 48 h were found. The anticholinesterase activity shown by all extracts suggested that the inhibition of this enzyme was one of the mechanisms of action. Interestingly, flour disk bioassays revealed a significant ingestion toxicity for the acetone extract and a lower toxicity for the other two extracts. Moreover, all extracts affected insect nutritional parameters, at the highest dose checked. Filter paper and two-choice pitfall bioassays showed repellent activity and a strong reduction of insect orientation to a highly attractive food odor source, with minor differences among extracts, respectively. Finally, the presence of volatile compounds in the different extracts that are perceived by insect antennae was confirmed by electroantennography. All these findings strongly suggest a possible use of hop cone extracts against S. granarius, thus further confirming this plant as an interesting species for pest control.
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Affiliation(s)
- Gianluca Paventi
- Department of Medicine and Health Sciences “V. Tiberio”, University of Molise, via de Sanctis, 86100 Campobasso, Italy
- Correspondence: (G.P.); (G.R.); (G.S.G.)
| | - Giuseppe Rotundo
- Department of Agricultural, Environmental and Food Sciences, University of Molise, via de Sanctis, 86100 Campobasso, Italy
- Correspondence: (G.P.); (G.R.); (G.S.G.)
| | - Marco Pistillo
- Department of Agricultural Sciences, Food, Natural Resources and Engineering, University of Foggia, via Napoli 25, 71100 Foggia, Italy; (M.P.); (I.D.)
| | - Ilaria D’Isita
- Department of Agricultural Sciences, Food, Natural Resources and Engineering, University of Foggia, via Napoli 25, 71100 Foggia, Italy; (M.P.); (I.D.)
| | - Giacinto Salvatore Germinara
- Department of Agricultural Sciences, Food, Natural Resources and Engineering, University of Foggia, via Napoli 25, 71100 Foggia, Italy; (M.P.); (I.D.)
- Correspondence: (G.P.); (G.R.); (G.S.G.)
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10
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Bitter taste receptor activation by hop-derived bitter components induces gastrointestinal hormone production in enteroendocrine cells. Biochem Biophys Res Commun 2020; 533:704-709. [PMID: 33160623 DOI: 10.1016/j.bbrc.2020.10.099] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Accepted: 10/28/2020] [Indexed: 02/07/2023]
Abstract
Matured hop bitter acids (MHBA) are bitter acid oxides derived from hops, widely consumed as food ingredients to add bitterness and flavor in beers. Previous studies have suggested a potential gut-brain mechanism in which MHBA simulates enteroendocrine cells to produce cholecystokinin (CCK), a gastrointestinal hormone which activates autonomic nerves, resulting in body fat reduction and cognitive improvement; however, the MHBA recognition site on enteroendocrine cells has not been fully elucidated. In this study, we report that MHBA is recognized by specific human and mouse bitter taste receptors (human TAS2R1, 8, 10 and mouse Tas2r119, 130, 105) using a heterologous receptor expression system in human embryonic kidney 293T cells. In addition, knockdown of each of these receptors using siRNA transfection partially but significantly suppressed an MHBA-induced calcium response and CCK production in enteroendocrine cells. Furthermore, blocking one of the essential taste signaling components, transient receptor potential cation channel subfamily M member 5, remarkably inhibited the MHBA-induced calcium response and CCK production in enteroendocrine cells. Our results demonstrate that specific bitter taste receptor activation by MHBA drives downstream calcium response and CCK production in enteroendocrine cells. These findings reveal a mechanism by which food ingredients derived from hops in beer activate the gut-brain axis for the first time.
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11
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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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12
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Humulus lupulus L. as a Natural Source of Functional Biomolecules. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10155074] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Hops (Humulus lupulus L.) are used traditionally in the brewing industry to confer bitterness, aroma, and flavor to beer. However, in recent years, it has been reported that female inflorescences contain a huge variety of bioactive compounds. Due to the growing interest of the consumers by natural ingredients, intense research has been carried out in the last years to find new sources of functional molecules. This review collects the works about the bioactive potential of hops with applications in the food, pharmaceutical, or cosmetic industries. Moreover, an overview of the main extraction technologies to recover biomolecules from hops is shown. Bioactivities of hop extracts such as antibacterial, antifungal, cardioprotective, antioxidant, anti-inflammatory, anticarcinogenic, and antiviral are also summarized. It can be concluded that hops present a high potential of bioactive ingredients with high quality that can be used as preservative agents in fresh foods, extending their shelf life, and they can be incorporated in cosmetic formulation for skincare as well.
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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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14
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Yamazaki T, Morimoto-Kobayashi Y, Koizumi K, Takahashi C, Nakajima S, Kitao S, Taniguchi Y, Katayama M, Ogawa Y. Secretion of a gastrointestinal hormone, cholecystokinin, by hop-derived bitter components activates sympathetic nerves in brown adipose tissue. J Nutr Biochem 2018; 64:80-87. [PMID: 30471563 DOI: 10.1016/j.jnutbio.2018.10.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 09/28/2018] [Accepted: 10/22/2018] [Indexed: 02/07/2023]
Abstract
Matured hop bitter acids (MHBA) are oxidation products from bitter components in hops, which are used widely as food materials to add flavor and bitterness in beer production. Our previous study has shown that MHBA induces thermogenesis in brown adipose tissue (BAT) via sympathetic nerves in rodents and reduces body fat in healthy adults. However, it is unclear how MHBA affects the sympathetic nervous system. In this study, we demonstrate that MHBA treatment of enteroendocrine cells increases Ca2+ levels and induces the secretion of the gastrointestinal hormone, cholecystokinin (CCK), in a dose-dependent manner. These effects were eliminated by Ca2+ depletion from the medium or blockers of L-type voltage-sensitive Ca2+ channels during pretreatment. Induction of CCK secretion by MHBA was also confirmed using isolated rat small intestines. Elevation of the sympathetic nerve activity innervating BAT (BAT-SNA) and BAT temperature by MHBA administration in rats was blocked by pretreatment with a CCK receptor 1 (CCK1R) antagonist. Moreover, the intraperitoneal injection of CCK fragment elevated BAT-SNA, and this increase was blocked by subdiaphragmatic vagotomy. These results demonstrate that MHBA induces CCK secretion in the gastrointestinal tracts and elevates BAT-SNA via CCK1R and vagal afferent nerves. In addition, MHBA increases BAT temperature via CCK1R. Our findings reveal a novel mechanism of the beneficial metabolic effects of food ingredients.
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Affiliation(s)
- Takahiro Yamazaki
- Research Laboratories for Health Science & Food Technologies, Kirin Co., Ltd., Kanagawa, Japan.
| | | | - Kumiko Koizumi
- Research Laboratories for Health Science & Food Technologies, Kirin Co., Ltd., Kanagawa, Japan
| | - Chika Takahashi
- Research Laboratories for Health Science & Food Technologies, Kirin Co., Ltd., Kanagawa, Japan
| | - Shiori Nakajima
- Research Laboratories for Health Science & Food Technologies, Kirin Co., Ltd., Kanagawa, Japan
| | - Sayoko Kitao
- Research Laboratories for Health Science & Food Technologies, Kirin Co., Ltd., Kanagawa, Japan
| | | | - Mikio Katayama
- Research Laboratories for Health Science & Food Technologies, Kirin Co., Ltd., Kanagawa, Japan
| | - Yoshihiro Ogawa
- Department of Medical and Bioregulatory Science, Graduate School of Medical Sciences, Kyushu University, Fukuoka, Japan; Department of Molecular and Cellular Metabolism, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan; Japan Agency for Medical Research and Development, CREST, Tokyo, Japan
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15
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Suzuki S, Morimoto-Kobayashi Y, Takahashi C, Taniguchi Y, Katayama M. Genetic, acute and subchronic toxicity studies of matured hop extract produced by extraction from heat-treated hops. J Toxicol Sci 2018; 43:473-484. [PMID: 29973479 DOI: 10.2131/jts.43.473] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
Abstract
It has been demonstrated that successive ingestion of matured hop extract (MHE), produced by extraction from heat-treated hops, results in body fat reduction in animals and humans; however, preclinical safety studies have not been reported. In this study, we conducted in vitro and in vivo safety studies for MHE. Genotoxicity was evaluated using the Ames test, in vitro chromosomal aberration test, and in vivo micronucleus test. To assess acute safety, a single, oral administration of MHE to rats was monitored. Subchronic safety was assessed by repeated feeding with MHE for 90 days. The in vitro chromosomal aberration test was positive at 3,330 μg/mL and 5,000 μg/mL without metabolic activation. However, MHE did not induce any reverse mutation with or without metabolic activation in the Ames test, and no abnormalities were observed at a dose of 2,000 mg/kg body weight in the rat micronucleus test. In the acute and subchronic safety studies, no deaths or toxicological signs were recorded during the observation period. In addition, no changes in body weights, feed/water consumption, clinical signs, ophthalmoscopy, urinalysis, hematology, blood biochemistry, organ weights, or histopathology were observed after repeated administration of MHE. Therefore, the no-observed-adverse-effect-level (NOAEL) of MHE was considered to be over 3,484 and 4,022 mg/kg body weight/day in males and females, respectively. These results indicate that there is no safety concern for MHE in the present preclinical safety study.
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Affiliation(s)
- Shigeo Suzuki
- Research Laboratories for Health Science and Food Technologies, Kirin Co., Ltd
| | | | - Chika Takahashi
- Research Laboratories for Health Science and Food Technologies, Kirin Co., Ltd
| | | | - Mikio Katayama
- Research Laboratories for Health Science and Food Technologies, Kirin Co., Ltd
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16
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Bertelli D, Brighenti V, Marchetti L, Reik A, Pellati F. Nuclear magnetic resonance and high-performance liquid chromatography techniques for the characterization of bioactive compounds from Humulus lupulus L. (hop). Anal Bioanal Chem 2018; 410:3521-3531. [DOI: 10.1007/s00216-018-0851-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2017] [Revised: 12/06/2017] [Accepted: 01/03/2018] [Indexed: 12/29/2022]
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17
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Li J, Li N, Li X, Chen G, Wang C, Lin B, Hou Y. Characteristic α-Acid Derivatives from Humulus lupulus with Antineuroinflammatory Activities. JOURNAL OF NATURAL PRODUCTS 2017; 80:3081-3092. [PMID: 29154541 DOI: 10.1021/acs.jnatprod.6b00921] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Twenty compounds, including 14 new α-acid derivatives, a new chromone, and five known compounds, were identified from the pistillate inflorescence of Humulus lupulus (hops), and their structures were elucidated via physical data analysis. The absolute configurations of new α-acid derivatives 1-11b were determined by comparing their computed and experimental electronic circular dichroism spectra using TDDFT and NMR spectroscopic data. A putative biosynthetic pathway for the identified components was deduced. Their antineuroinflammatory effects were assayed systematically, and their structure-activity relationships are discussed briefly. Among the identified compounds, compound 14 displayed moderate inhibitory effects against nitric oxide production with an IC50 value of 7.92 μM.
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Affiliation(s)
- Jiayuan Li
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang; Key Laboratory of Structure-Based Drug Design and Discovery, Ministry of Education , Wenhua Road 103, Shenyang 110016, People's Republic of China
| | - Ning Li
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang; Key Laboratory of Structure-Based Drug Design and Discovery, Ministry of Education , Wenhua Road 103, Shenyang 110016, People's Republic of China
| | - Xuezheng Li
- Department of Pharmacy, Affiliated Hospital of Yanbian University , Yanji 133000, People's Republic of China
| | - Gang Chen
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang; Key Laboratory of Structure-Based Drug Design and Discovery, Ministry of Education , Wenhua Road 103, Shenyang 110016, People's Republic of China
| | - Cungang Wang
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang; Key Laboratory of Structure-Based Drug Design and Discovery, Ministry of Education , Wenhua Road 103, Shenyang 110016, People's Republic of China
| | - Bin Lin
- School of Pharmaceutical Engineering, Shenyang Pharmaceutical University , Shenyang 110016, People's Republic of China
| | - Yue Hou
- College of Life and Health Sciences, Department of Biochemistry and Molecular Biology, Northeastern University , Shenyang 110819, People's Republic of China
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18
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Morimoto-Kobayashi Y, Ohara K, Ashigai H, Kanaya T, Koizumi K, Manabe F, Kaneko Y, Taniguchi Y, Katayama M, Kowatari Y, Kondo S. Matured hop extract reduces body fat in healthy overweight humans: a randomized, double-blind, placebo-controlled parallel group study. Nutr J 2016; 15:25. [PMID: 26960416 PMCID: PMC4784395 DOI: 10.1186/s12937-016-0144-2] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Accepted: 03/02/2016] [Indexed: 12/15/2022] Open
Abstract
Background Hops are the main components of beer that provide flavor and bitterness. Iso-α-acids, the bitter components of beer, have been reported to reduce body fat in humans, but the bitterness induced by effective doses of iso-α-acids precludes their acceptance as a nutrient. The matured hop bitter acids (MHBA) of oxidized hops appear to have a more pleasant bitterness compared to the sharper bitterness of iso-α-acids. While there has been little information concerning the identity of the MHBA compounds and their physiological effects, MHBA was recently found to be primarily composed of oxides derived from α-acids, and structurally similar to iso-α-acids. Here, we investigated the effects of matured hop extract (MHE) containing MHBA on reducing abdominal body fat in healthy subjects with a body mass index (BMI) of 25 to below 30 kg/m2, classified as “obese level 1” in Japan or as “overweight” by the WHO. Trial design A randomized, double-blind, placebo-controlled parallel group study. Methods Two hundred subjects (male and female aged 20 to below 65 years with a BMI of 25 or more and less than 30 kg/m2) were randomly assigned to two groups. During a 12-week ingestion period, the subjects in each group ingested daily 350 mL of test-beverage, either containing MHE (with 35 mg MHBA), i.e. the namely active beverage, or a placebo beverage without MHE. The primary endpoint was reduction of the abdominal fat area as determined by CT scanning after continual ingestion of MHE for 12 weeks. Results Compared to the placebo group, a significant reduction was observed in the visceral fat area after 8 and 12 w, and in the total fat area after 12 w in the active group. There was also a concomitant decrease in body fat ratio in the active group compared to the placebo group. No adverse events related to the test beverages or clinically relevant abnormal changes in the circulatory, blood and urine parameters were observed in either group. Conclusions The present study suggests that continual ingestion of MHE safely reduces body fat, particularly the abdominal visceral fat of healthy overweight subjects. Trial registration UMIN-CTR UMIN000014185 Electronic supplementary material The online version of this article (doi:10.1186/s12937-016-0144-2) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Yumie Morimoto-Kobayashi
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd, 1-13-5, Fukuura, Kanazawa-ku, Yokohama, 236-0004, Japan.
| | - Kazuaki Ohara
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd, 1-13-5, Fukuura, Kanazawa-ku, Yokohama, 236-0004, Japan.
| | - Hiroshi Ashigai
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd, 1-13-5, Fukuura, Kanazawa-ku, Yokohama, 236-0004, Japan.
| | - Tomoka Kanaya
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd, 1-13-5, Fukuura, Kanazawa-ku, Yokohama, 236-0004, Japan.
| | - Kumiko Koizumi
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd, 1-13-5, Fukuura, Kanazawa-ku, Yokohama, 236-0004, Japan.
| | - Fumitoshi Manabe
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd, 1-13-5, Fukuura, Kanazawa-ku, Yokohama, 236-0004, Japan.
| | - Yuji Kaneko
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd, 1-13-5, Fukuura, Kanazawa-ku, Yokohama, 236-0004, Japan.
| | - Yoshimasa Taniguchi
- Central Laboratories for Key Technologies, Kirin Company, Ltd, 1-13-5, Fukuura, Kanazawa-ku, Yokohama, 236-0004, Japan.
| | - Mikio Katayama
- Research Laboratories for Health Science and Food Technologies, Kirin Company, Ltd, 1-13-5, Fukuura, Kanazawa-ku, Yokohama, 236-0004, Japan.
| | - Yasuyuki Kowatari
- Ueno Clinic, Aiseikai Public Interest Incorporated Foundation, 2-18-6, Higashiueno, Taito-ku, Tokyo, 110-0015, Japan.
| | - Sumio Kondo
- Fukushima Healthcare Center, Kensyokai Medical Corporation, 2-12-16, Tamakawa, Fukushima-ku, Osaka, 553-0004, Japan.
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19
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Taniguchi Y, Yamada M, Taniguchi H, Matsukura Y, Shindo K. Chemical Characterization of Beer Aging Products Derived from Hard Resin Components in Hops (Humulus lupulus L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10181-10191. [PMID: 26507444 DOI: 10.1021/acs.jafc.5b04138] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The bitter taste of beer originates from resins in hops (Humulus lupulus L.), which are classified into two subtypes (soft and hard). Whereas the nature and reactivity of soft-resin-derived compounds, such as α-, β-, and iso-α-acids, are well studied, there is only a little information on the compounds in hard resin. For this work, hard resin was prepared from stored hops and investigated for its compositional changes in an experimental model of beer aging. The hard resin contained a series of α-acid oxides. Among them, 4'-hydroxyallohumulinones were unstable under beer storage conditions, and their transformation induced primary compositional changes of the hard resin during beer aging. The chemical structures of the products, including novel polycyclic compounds scorpiohumulinols A and B and dicyclohumulinols A and B, were determined by HRMS and NMR analyses. These compounds were proposed to be produced via proton-catalyzed cyclization reactions of 4'-hydroxyallohumulinones. Furthermore, they were more stable than their precursor 4'-hydroxyallohumulinones during prolonged storage periods.
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Affiliation(s)
- Yoshimasa Taniguchi
- Central Laboratories for Key Technologies, Research & Development Division, KIRIN Company, Ltd. , 1-13-5 Fukuura Kanazawa-ku, Yokohama-shi, Kanagawa 236-0004, Japan
| | - Makiko Yamada
- Central Laboratories for Key Technologies, Research & Development Division, KIRIN Company, Ltd. , 1-13-5 Fukuura Kanazawa-ku, Yokohama-shi, Kanagawa 236-0004, Japan
| | - Harumi Taniguchi
- Central Laboratories for Key Technologies, Research & Development Division, KIRIN Company, Ltd. , 1-13-5 Fukuura Kanazawa-ku, Yokohama-shi, Kanagawa 236-0004, Japan
| | - Yasuko Matsukura
- Central Laboratories for Key Technologies, Research & Development Division, KIRIN Company, Ltd. , 1-13-5 Fukuura Kanazawa-ku, Yokohama-shi, Kanagawa 236-0004, Japan
| | - Kazutoshi Shindo
- Department of Food and Nutrition, Japan Women's University , 2-8-1 Mejirodai, Bunkyo-ku, Tokyo 112-8681, Japan
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20
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Taniguchi Y, Matsukura Y, Taniguchi H, Koizumi H, Katayama M. Development of preparative and analytical methods of the hop bitter acid oxide fraction and chemical properties of its components. Biosci Biotechnol Biochem 2015; 79:1684-94. [PMID: 25996959 DOI: 10.1080/09168451.2015.1042832] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The bitter acids in hops (Humulus lupulus L.) and beer, such as α-, β-, and iso-α-acids, are known to affect beer quality and display various physiological effects. However, these compounds readily oxidize, and the effect of the oxides on the properties of beer or their potential health benefits are not well understood. In this study, we developed a simple preparative method for the bitter acid oxide fraction derived from hops and designated the constituents as matured hop bitter acids (MHBA). HPLC-PDA-ESI/HRMS and MS(2) revealed that MHBA are primarily composed of α-acid-derived oxides, which possess a common β-tricarbonyl moiety in their structures similar to α-, β-, and iso-α-acids. We also developed a quantitative analytical method of whole MHBA by HPLC, which showed high precision and reproducibility. Using our newly developed method, the concentration of whole MHBA in several commercial beers was evaluated. Our results will promote the study of bitter acid oxides.
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Affiliation(s)
- Yoshimasa Taniguchi
- a Central Laboratories for Key Technologies, Research & Development Division , KIRIN Company, Ltd. , Kanagawa , Japan
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21
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Dresel M, Dunkel A, Hofmann T. Sensomics analysis of key bitter compounds in the hard resin of hops (Humulus lupulus L.) and their contribution to the bitter profile of Pilsner-type beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3402-3418. [PMID: 25793563 DOI: 10.1021/acs.jafc.5b00239] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Recent brewing trials indicated the occurrence of valuable bitter compounds in the hard resin fraction of hop. Aiming at the discovery of these compounds, hop's ε-resin was separated by means of a sensory guided fractionation approach and the key taste molecules were identified by means of UV/vis, LC-TOF-MS, and 1D/2D-NMR studies as well as synthetic experiments. Besides a series of literature known xanthohumol derivatives, multifidol glucosides, flavon-3-on glycosides, and p-coumaric acid esters, a total of 11 bitter tastants are reported for the first time, namely, 1",2"-dihydroxanthohumol F, 4'-hydroxytunicatachalcone, isoxantholupon, 1-methoxy-4-prenylphloroglucinol, dihydrocyclohumulohydrochinone, xanthohumols M, N, and P, and isoxanthohumols M, N, and P, respectively. Human sensory analysis revealed low bitter recognition threshold concentrations ranging from 5 (co-multifidol glucopyranoside) to 198 μmol/L (trans-p-coumaric acid ethyl ester) depending on their chemical structure. For the first time, LC-MS/MS quantitation of these taste compounds in Pilsner-type beer, followed by taste re-engineering experiments, revealed the additive contribution of iso-α-acids and the identified hard resin components to be truly necessary and sufficient for constructing the authentic bitter percept of beer. Finally, brewing trails using the ε-resin as the only hop source impressively demonstrated the possibility to produce beverages strongly enriched with prenylated hop flavonoids.
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Affiliation(s)
- Michael Dresel
- †Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, D-84354 Freising, Germany
| | - Andreas Dunkel
- †Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, D-84354 Freising, Germany
| | - Thomas Hofmann
- †Chair of Food Chemistry and Molecular and Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, D-84354 Freising, Germany
- ‡Bavarian Center for Biomolecular Mass Spectrometry, Gregor-Mendel-Straße 4, 85354 Freising, Germany
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