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Sonets IV, Solovyev MA, Ivanova VA, Vasiluev PA, Kachalkin AV, Ochkalova SD, Korobeynikov AI, Razin SV, Ulianov SV, Tyakht AV. Hi-C metagenomics facilitate comparative genome analysis of bacteria and yeast from spontaneous beer and cider. Food Microbiol 2024; 121:104520. [PMID: 38637082 DOI: 10.1016/j.fm.2024.104520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2023] [Revised: 03/06/2024] [Accepted: 03/13/2024] [Indexed: 04/20/2024]
Abstract
Sequence-based analysis of fermented foods and beverages' microbiomes offers insights into their impact on taste and consumer health. High-throughput metagenomics provide detailed taxonomic and functional community profiling, but bacterial and yeast genome reconstruction and mobile genetic elements tracking are to be improved. We established a pipeline for exploring fermented foods microbiomes using metagenomics coupled with chromosome conformation capture (Hi-C metagenomics). The approach was applied to analyze a collection of spontaneously fermented beers and ciders (n = 12). The Hi-C reads were used to reconstruct the metagenome-assembled genomes (MAGs) of bacteria and yeasts facilitating subsequent comparative genomic analysis, assembly scaffolding and exploration of "plasmid-bacteria" links. For a subset of beverages, yeasts were isolated and characterized phenotypically. The reconstructed Hi-C MAGs primarily belonged to the Lactobacillaceae family in beers, along with Acetobacteraceae and Enterobacteriaceae in ciders, exhibiting improved quality compared to conventional metagenomic MAGs. Comparative genomic analysis of Lactobacillaceae Hi-C MAGs revealed clustering by niche and suggested genetic determinants of survival and probiotic potential. For Pediococcus damnosus, Hi-C-based networks of contigs enabled linking bacteria with plasmids. Analyzing phylogeny and accessory genes in the context of known reference genomes offered insights into the niche specialization of beer lactobacilli. The subspecies-level diversity of cider Tatumella spp. was disentangled using a Hi-C-based graph. We obtained highly complete yeast Hi-C MAGs primarily represented by Brettanomyces and Saccharomyces, with Hi-C-facilitated chromosome-level genome assembly for the former. Utilizing Hi-C metagenomics to unravel the genomic content of individual species can provide a deeper understanding of the ecological interactions within the food microbiome, aid in bioprospecting beneficial microorganisms, improving quality control and improving innovative fermented products.
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Affiliation(s)
- Ignat V Sonets
- Institute of Gene Biology Russian Academy of Sciences, Moscow, Russia.
| | - Mikhail A Solovyev
- Institute of Gene Biology Russian Academy of Sciences, Moscow, Russia; Lomonosov Moscow State University, Moscow, Russia
| | | | - Petr A Vasiluev
- Institute of Gene Biology Russian Academy of Sciences, Moscow, Russia; Research Center for Medical Genetics, Moscow, Russia
| | - Aleksey V Kachalkin
- Department of Soil Biology, Faculty of Soil Science, Lomonosov Moscow State University, Moscow, Russia; G.K. Skryabin Institute of Biochemistry and Physiology of Microorganisms of RAS, Pushchino, Russia
| | - Sofia D Ochkalova
- Applied Genomics Laboratory, SCAMT Institute, ITMO University, Saint Petersburg, 197101, Russia; Center for Algorithmic Biotechnology, Saint Petersburg State University, Saint Petersburg, 199004, Russia
| | - Anton I Korobeynikov
- Center for Algorithmic Biotechnology, Saint Petersburg State University, Saint Petersburg, 199004, Russia; Department of Statistical Modelling, Saint Petersburg State University, Saint Petersburg, 199004, Russia
| | - Sergey V Razin
- Institute of Gene Biology Russian Academy of Sciences, Moscow, Russia; Lomonosov Moscow State University, Moscow, Russia
| | - Sergey V Ulianov
- Institute of Gene Biology Russian Academy of Sciences, Moscow, Russia; Lomonosov Moscow State University, Moscow, Russia
| | - Alexander V Tyakht
- Institute of Gene Biology Russian Academy of Sciences, Moscow, Russia; Center for Precision Genome Editing and Genetic Technologies for Biomedicine, Institute of Gene Biology Russian Academy of Sciences, Moscow, Russia
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2
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Cao K, Wu J, Wan X, Hou Y, Zhang C, Wang Y, Zhang L, Yang W, He Y, Wu R. Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics. Food Res Int 2024; 187:114366. [PMID: 38763646 DOI: 10.1016/j.foodres.2024.114366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 04/11/2024] [Accepted: 04/17/2024] [Indexed: 05/21/2024]
Abstract
In recent years, numerous studies have demonstrated the significant potential of non-Saccharomyces yeasts in aroma generation during fermentation. In this study, 134 strains of yeast were isolated from traditional fermented foods. Subsequently, through primary and tertiary screening, 28 strains of aroma-producing non-Saccharomyces yeast were selected for beer brewing. Headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and chemometrics were employed to analyze the volatile flavor substances in beer samples fermented using these strains. Chemometric analysis revealed that distinct species of non-Saccharomyces yeast had a unique influence on beer aroma, with strains from the same genus producing more similar flavor profiles. Accordingly, 2,6-nonadienal, 1-pentanol, phenyl ethanol, isoamyl acetate, ethyl caprate, butyl butyrate, ethyl propionate, furfuryl alcohol, phenethyl acetate, ethyl butyrate, ethyl laurate, acetic acid, and 3-methyl-4 heptanone were identified as the key aroma compounds for distinguishing among different non-Saccharomyces yeast species. This work provides useful insights into the aroma-producing characteristics of different non-Saccharomyces yeasts to reference the targeted improvement of beer aroma.
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Affiliation(s)
- Kaixin Cao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Engineering Research Center of Food Fermentation Technology, Liaoning 110866, China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
| | - Xiujuan Wan
- State Key Laboratory of Biological Fermentation Engineering of Beer, Qingdao 467500, China
| | - Yuchen Hou
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
| | - Cui Zhang
- State Key Laboratory of Biological Fermentation Engineering of Beer, Qingdao 467500, China
| | - Yusheng Wang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, China
| | - Liang Zhang
- College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang 110866, China
| | - Wenxin Yang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Engineering Research Center of Food Fermentation Technology, Liaoning 110866, China
| | - Yang He
- State Key Laboratory of Biological Fermentation Engineering of Beer, Qingdao 467500, China.
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Engineering Research Center of Food Fermentation Technology, Liaoning 110866, China.
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Gao YF, Li XY, Wang QL, Li ZH, Chi SX, Dong Y, Guo L, Zhang YH. Discrimination and quantification of volatile compounds in beer by FTIR combined with machine learning approaches. Food Chem X 2024; 22:101300. [PMID: 38571574 PMCID: PMC10987895 DOI: 10.1016/j.fochx.2024.101300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 03/11/2024] [Accepted: 03/15/2024] [Indexed: 04/05/2024] Open
Abstract
The composition of volatile compounds in beer is crucial to the quality of beer. Herein, we identified 23 volatile compounds, namely, 12 esters, 4 alcohols, 5 acids, and 2 phenols, in nine different beer types using GC-MS. By performing PCA of the data of the flavor compounds, the different beer types were well discriminated. Ethyl caproate, ethyl caprylate, and phenylethyl alcohol were identified as the crucial volatile compounds to discriminate different beers. PLS regression analysis was performed to model and predict the contents of six crucial volatile compounds in the beer samples based on the characteristic wavelength of the FTIR spectrum. The R2 value of each sample in the prediction model was 0.9398-0.9994, and RMSEP was 0.0122-0.7011. The method proposed in this paper has been applied to determine flavor compounds in beer samples with good consistency compared with GC-MS.
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Affiliation(s)
- Yi-Fang Gao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
- Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Xiao-Yan Li
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
- Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Qin-Ling Wang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
- Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Zhong-Han Li
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
- Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Shi-Xin Chi
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
- Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Yan Dong
- Daqing Branch of Heilongjiang Academy of Sciences, Daqing 163316, PR China
| | - Ling Guo
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
- Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
| | - Ying-Hua Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
- Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China
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Radu ED, Mureșan V, Emilia Coldea T, Mudura E. Unconventional raw materials used in beer and beer-like beverages production: Impact on metabolomics and sensory profile. Food Res Int 2024; 183:114203. [PMID: 38760135 DOI: 10.1016/j.foodres.2024.114203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 03/05/2024] [Accepted: 03/08/2024] [Indexed: 05/19/2024]
Abstract
Beer is the third most consumed beverage in the world, trailing only water and tea but ranking first among alcoholic beverages. In recent years, producers and researchers have shown a growing interest in brewing diversification and innovation, due to of the widespread consumption of beer. In order to create beers and beer-like products with unique and consumer-pleasing characteristics, the use of unconventional raw materials has become a subject of intensive research. The purpose of this paper is to identify, evaluate and summarize the findings of all relevant unconventional raw materials used in relevant scientific studies, as well as the effect on the metabolomics of beer and beer-like beverages.For the enhancement of beer characteristics, the production process may involve the use of an extremely diverse variety of unconventional raw materials that are not included on thelist of usual ingredients for the beer industry. However, the general trend is to use locally available ingredients as well as functional ingredients. Twoof the most studied functional characteristics involve phenolic compounds and antioxidant activity, which is why the fruit is by far the most commonly used adjunct category, as fruits are particularly important sources of polyphenols and antioxidants. Other uncommon adjuncts used in brewing includeplants, starch sources, spices or even propolis. Moreover, unconventional raw materials are used to enhance the sensory profile by create new characteristics such as new tastes and flavors, accentuation of the cooling sensation or even increasing acceptability among potential consumers, who do not appreciate traditional beers due to their specific characteristics.
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Affiliation(s)
- Eugen-Dan Radu
- Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania
| | - Vlad Mureșan
- Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania
| | - Teodora Emilia Coldea
- Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania
| | - Elena Mudura
- Food Engineering Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Food Science and Technology, Cluj-Napoca, Romania.
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Pastore A, Badocco D, Cappellin L, Tubiana M, Pastore P. Real-time monitoring of the pH of white wine and beer with colorimetric sensor arrays (CSAs). Food Chem 2024; 452:139513. [PMID: 38713982 DOI: 10.1016/j.foodchem.2024.139513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 03/28/2024] [Accepted: 04/27/2024] [Indexed: 05/09/2024]
Abstract
The real-time monitoring of the pH values of alcoholic beverages was performed with a compact wireless device based on a colorimetric detection method with the Hue (H) as the analytical signal working in a pH range of 2.50-6.50. This device represents the first colorimetric pH meter reported in the literature monitoring in real-time the pH value of colored solutions. This pH meter consists of I) a nitrocellulose membrane impregnated with a pH-sensitive gel; II) a CCD camera for color acquisition; III) an electronic board with the calibration profiles of H vs. pH, and IV) a display to read the measured pH. It was applied to the pH determination of a white wine, a prosecco white wine, and a double malt beer leading to the values of pHwine= 3.30, pHprosecco= 3.33, pHbeer = 4.29. The analytical performance is comparable to the glass electrode with an accuracy error ≤ 0.05 pH units.
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Affiliation(s)
- Andrea Pastore
- Department of Chemical Sciences, University of Padua, Via Marzolo 1, 35131 Padua, Italy
| | - Denis Badocco
- Department of Chemical Sciences, University of Padua, Via Marzolo 1, 35131 Padua, Italy
| | - Luca Cappellin
- Department of Chemical Sciences, University of Padua, Via Marzolo 1, 35131 Padua, Italy
| | - Mauro Tubiana
- Department of Chemical Sciences, University of Padua, Via Marzolo 1, 35131 Padua, Italy
| | - Paolo Pastore
- Department of Chemical Sciences, University of Padua, Via Marzolo 1, 35131 Padua, Italy.
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6
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Wu J, Zhang Y, Qiu R, Li L, Zong X. Effects of tea addition on antioxidant capacity, volatiles, and sensory quality of beer. Food Chem X 2024; 21:101193. [PMID: 38357372 PMCID: PMC10865231 DOI: 10.1016/j.fochx.2024.101193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 01/19/2024] [Accepted: 02/02/2024] [Indexed: 02/16/2024] Open
Abstract
Green tea has great potential to enhance the quality of beer. In this study, green tea was added at different stages of beer brewing, and evaluated the antioxidant capacity, volatile components, as well as sensory quality. The results showed that the addition of green tea during the start of boiling has great potential for application, and the green tea beer (GTB) had remarkable antioxidant properties (ABTS radical scavenging ability, 8.67 mmol TE/L; DPPH radical scavenging ability, 3.97 mmol TE/L; reducing power, 3.28 mmol TE/L), and an excellent sensory quality (acceptance, 6.09/9). HPLC analysis indicated that the principal phenolics in GTB were catechin and caffeic acid, in addition, the relative amounts of ferulic acid, gallic acid can be used to differentiate between GTB and beer. HS-SPME-GC-MS analyses showed that ethyl caprylate, ethyl nonanoate, ethyl caprate, linalool, and phenethyl alcohol were potentially significant for the aroma profile of GTB.
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Affiliation(s)
- Jianhang Wu
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China
| | - Ye Zhang
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China
| | - Ran Qiu
- China Resources Snow Breweries Co., Ltd, Bei Jing 100000, China
| | - Li Li
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China
| | - Xuyan Zong
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China
- College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China
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7
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Luo J, Pan Q, Chen Y, Huang W, Chen Q, Zhao T, Guo Z, Liu Y, Lu B. Storage stability and degradation mechanism of xanthohumol in Humulus lupulus L. and beer. Food Chem 2024; 437:137778. [PMID: 37871430 DOI: 10.1016/j.foodchem.2023.137778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 10/02/2023] [Accepted: 10/14/2023] [Indexed: 10/25/2023]
Abstract
Xanthohumol (XN), possessing potent physiological activity, is exclusively derived from hops (Humulus lupulus L.) and exhibits high instability. However, its inherent instability often results in degradation during storage, leading to a decline in its activity due to the formation of various products. This study aimed to explore the stability of XN in beer under different storage conditions, establish or clarify degradation kinetic models, and understand the degradation mechanism. Our findings revealed that XN would degrade rapidly when exposed to high temperature and light. Its degradation followed a first-order kinetic model, involving reactions such as isomerization, hydration and ortho-position cyclization, resulting in the formation of five products. These insights shed light on the factors and mechanisms underlying the instability and degradability of XN, serving as a foundation for the development of a stable beer product enriched with functional XN.
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Affiliation(s)
- Jingyang Luo
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou 311200, China
| | - Qiannan Pan
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou 311200, China
| | - Yufeng Chen
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou 311200, China
| | - Weisu Huang
- Zhejiang Institute of Economics and Trade, Hangzhou 310018, China
| | - Qi Chen
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou 311200, China
| | - Tian Zhao
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou 311200, China
| | - Zefeng Guo
- Hangzhou Qiandao Lake Beer Company Limited, Hangzhou 311700, China
| | - Yuqi Liu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou 311200, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou 310058, China; Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou 311200, China.
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8
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Li Y, Wang K, Li X, Zhang L. Association of exposure factors and their causal relationship with oral cancer: A Mendelian randomization study. Clin Oral Investig 2024; 28:228. [PMID: 38519737 DOI: 10.1007/s00784-024-05608-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Accepted: 03/09/2024] [Indexed: 03/25/2024]
Abstract
OBJECTIVES There is a strong association among risk factors for oral cancer (ORCA), such as smoking, alcohol consumption, fiber intake, and red meat intake. The apparent synergistic effects reported in previous observational studies may also underestimate the independent effects. Our study aims to further explore the potential etiology and causality of oral cancer. MATERIALS AND METHODS This study used the genome-wide associations study database (GWAS) in European populations for Mendelian randomization (MR) analysis to explore exposure factors associated with ORCA and detect the genetic causality between these exposures and ORCA risk. RESULTS Our results demonstrated that in univariate MR analysis, the five exposure factors (celery intake, average weekly beer and cider intake, spirits intake, and pork intake) were risk factors, and oily fish intake was a safety factor, but in multivariate MR analysis, pork intake had the greatest impact on oral cancer when the five food/drink intakes were simultaneously consumed. CONCLUSIONS The causal relationship between the five exposure factors (oily fish intake, celery intake, pork intake, average weekly beer and cider intake, and spirits intake) and oral cancer was analyzed. The causal effects of pork on oral cancer may be underestimated. CLINICAL RELEVANCE Prevention of oral cancer requires better education about lifestyle-related risk factors, and improved awareness and tools for early diagnosis. Our study provides some risk factors that cannot be ignored for the cause prevention of oral cancer, such as pork intake, and its role in oral cancer prevention and control.
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Affiliation(s)
- Yunyao Li
- Jinhua People's Hospital, Jinhua, 321000, Zhejiang, China
| | - Kang Wang
- Jinhua Maternal and Child Health Care Hospital, Jinhua Women's and Children's Hospital, Jinhua, 321000, Zhejiang, China
| | - Xiaobing Li
- Jinhua Maternal and Child Health Care Hospital, Jinhua Women's and Children's Hospital, Jinhua, 321000, Zhejiang, China
| | - Linqian Zhang
- Jinhua Maternal and Child Health Care Hospital, Jinhua Women's and Children's Hospital, Jinhua, 321000, Zhejiang, China.
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9
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Yılmaz C, Ecem Berk Ş, Gökmen V. Effect of different stress conditions on the formation of amino acid derivatives by Brewer's and Baker's yeast during fermentation. Food Chem 2024; 435:137513. [PMID: 37774628 DOI: 10.1016/j.foodchem.2023.137513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 09/11/2023] [Accepted: 09/15/2023] [Indexed: 10/01/2023]
Abstract
The effects of environmental stresses on the formation of amino acid derivatives by Saccharomyces cerevisiae NCYC 88 and Saccharomyces cerevisiae NCYC 79 were investigated. Fermentation was performed in model systems under different temperature, pH, alcohol, phenolic, and osmotic stress conditions, as well as in beer and dough. According to stress response molecules, yeasts were more affected by osmotic, temperature, and alcohol stresses. Both yeast strains increased the formation of kynurenic acid, tryptophan ethyl ester, tryptophol, and gamma-aminobutyric acid under osmotic stress conditions in model systems. Indole-3-acetic acid was found to be higher in the ferulic acid stress dough (262 µg/kg dry weight, d.w.) compared to the control dough (132 µg/kg d.w.) at the end of the fermentation. The results may enable the development of new strategies for designing novel foods with a desired composition of bioactive amino acid derivatives.
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Affiliation(s)
- Cemile Yılmaz
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkiye
| | - Şenel Ecem Berk
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkiye
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkiye.
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10
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Wu C, Wang C, Guo J, Jike X, Yang H, Xu H, Lei H. Plant-derived antioxidant dipeptides provide lager yeast with osmotic stress tolerance for very high gravity fermentation. Food Microbiol 2024; 117:104396. [PMID: 37919005 DOI: 10.1016/j.fm.2023.104396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 09/30/2023] [Accepted: 10/02/2023] [Indexed: 11/04/2023]
Abstract
Osmotic stress in the yeast limits productivity in industrial beer production under very high gravity brewing. This study focused on assessing the protective impacts of eleven plant-derived antioxidant dipeptides (PADs) on the osmotic stress tolerance of lager yeast. The results showed that PADs provided yeast with stress tolerance under osmotic stress. PADs supplementation enhanced cell membrane integrity and reduced oxidative damage. PADs upregulated the expression of SOD2, PEX11 and CTT1 genes under osmotic stress. Moreover, the volatile compounds contents and antioxidant activities of beers were improved by PADs, suggesting favorable quality characteristics. Especially, Phe-Cys and Leu-His could increase the DPPH radical scavenging activity of beer by 41.92% and 18.78% respectively, compared with control. Therefore, PADs are industrially scalable enhancers to improve the ability of yeast to resist osmotic stress and beer quality during very high gravity brewing.
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Affiliation(s)
- Caiyun Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Chengxin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Jiayu Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Xiaolan Jike
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Huirong Yang
- College of Food Science and Technology, Southwest Minzu University, Chengdu, 610041, China.
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Hongjie Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
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Rodriquez-Saavedra M, Tamargo A, Molinero N, Relaño de la Guía E, Jiménez-Arroyo C, Bartolomé B, González de Llano D, Victoria Moreno-Arribas M. Simulated gastrointestinal digestion of beer using the simgi® model. Investigation of colonic phenolic metabolism and impact on human gut microbiota. Food Res Int 2023; 173:113228. [PMID: 37803545 DOI: 10.1016/j.foodres.2023.113228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 06/30/2023] [Accepted: 07/03/2023] [Indexed: 10/08/2023]
Abstract
Beer is a source of bioactive compounds, mainly polyphenols, which can reach the large intestine and interact with colonic microbiota. However, the effects of beer consumption in the gastrointestinal function have scarcely been studied. This paper reports, for the first time, the in vitro digestion of beer and its impact on intestinal microbiota metabolism. Three commercial beers of different styles were subjected to gastrointestinal digestion using the simgi® model, and the digested fluids were further fermented in triplicate with faecal microbiota from a healthy volunteer. The effect of digested beer on human gut microbiota was evaluated in terms of microbial metabolism (short-chain fatty acids (SCFAs) and ammonium ion), microbial diversity and bacterial populations (plate counting and 16S rRNA gene sequencing). Monitoring beer polyphenols through the different digestion phases showed their extensive metabolism, mainly at the colonic stage. In addition, a higher abundance of taxa related to gut health, especially Bacteroides, Bifidobacterium, Mitsuokella and Succinilasticum at the genus level, and the Ruminococcaceae and Prevotellaceae families were found in the presence of beers. Regarding microbial metabolism, beer feeding significantly increased microbial SCFA production (mainly butyric acid) and decreased ammonium content. Overall, these results evidence the positive actions of moderate beer consumption on the metabolic activity of colonic microbiota, suggesting that the raw materials and brewing methods used may affect the beer gut effects.
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Affiliation(s)
| | - Alba Tamargo
- Institute of Food Science Research (CIAL), CSIC-UAM, c/ Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Natalia Molinero
- Institute of Food Science Research (CIAL), CSIC-UAM, c/ Nicolás Cabrera 9, 28049 Madrid, Spain
| | | | - Cristina Jiménez-Arroyo
- Institute of Food Science Research (CIAL), CSIC-UAM, c/ Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Begoña Bartolomé
- Institute of Food Science Research (CIAL), CSIC-UAM, c/ Nicolás Cabrera 9, 28049 Madrid, Spain
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12
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Li X, Hur J, Cao Y, Song M, Smith-Warner SA, Liang L, Mukamal KJ, Rimm EB, Giovannucci EL. Moderate alcohol consumption, types of beverages and drinking pattern with cardiometabolic biomarkers in three cohorts of US men and women. Eur J Epidemiol 2023; 38:1185-1196. [PMID: 37747628 PMCID: PMC10924636 DOI: 10.1007/s10654-023-01053-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Accepted: 09/11/2023] [Indexed: 09/26/2023]
Abstract
Underlying mechanisms of the inverse relationship between moderate alcohol consumption and cardiometabolic disorders are unclear. Modification by types of alcoholic beverages consumed and drinking pattern remains understudied. We aimed to provide insight into the mechanisms by examining 14 insulinemic/glycemic, inflammatory and lipid markers. We used cross-sectional data from 15,436 women in the Nurses' Health Study, 19,318 women in the Nurses' Health Study II, and 6872 men in the Health Professionals Follow-up Study. Multivariable linear regression was used to estimate the percentage differences in biomarker concentrations according to alcohol intakes. The average alcohol intake in the combined cohort was 3.3 servings/week. We found a 1 serving/d increment in alcohol intake (14 g ethanol, 44 ml liquor or 355 ml beer or 118 ml wine per day) was associated with a 0.6% lower level of HbA1c, 1.7-3.6% lower proinflammatory markers and 4.2% higher adiponectin, as well as 7.1% higher HDL-cholesterol and 2.1% lower triglyceride with a significant linear trend. Wine, especially red wine, was associated with lower inflammation in particular. Beer had weaker favorable to null associations with blood lipids and adiponectin. Liquor was associated with higher C-peptide and interleukin-6, yet equally associated with lower HbA1c and higher HDL-cholesterol as other beverages. Drinking 3 days or more per week was related to a better biomarker profile than nonregular drinking independent of intake levels. Drinking appeared to have similar associations irrespective whether done with meals or not. Our data indicated moderate alcohol intake, especially if consumed from wine and done regularly, was associated with favorable profiles of insulinemic/glycemic and inflammatory markers and blood lipids.
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Affiliation(s)
- Xinyi Li
- Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, USA.
| | - Jinhee Hur
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA.
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Gyeonggi, South Korea.
- Food Clinical Research Center, Institute of Biotechnology and Bioengineering, Sungkyunkwan University, Suwon, Gyeonggi, South Korea.
| | - Yin Cao
- Division of Public Health Sciences, Department of Surgery, Washington University School of Medicine, St. Louis, MO, USA
- Alvin J Siteman Cancer Center, Washington University School of Medicine, St. Louis, MO, USA
- Division of Gastroenterology, Department of Medicine, Washington University School of Medicine, St. Louis, MO, USA
| | - Mingyang Song
- Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, USA
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA
- Clinical and Translational Epidemiology Unit, Massachusetts General Hospital and Harvard Medical School, Boston, MA, USA
- Division of Gastroenterology, Massachusetts General Hospital and Harvard Medical School, Boston, MA, USA
| | - Stephanie A Smith-Warner
- Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, USA
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA
| | - Liming Liang
- Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, USA
- Department of Biostatistics, Harvard T.H. Chan School of Public Health, Boston, MA, USA
| | - Kenneth J Mukamal
- Department of Medicine, Beth Israel Deaconess Medical Center, Boston, MA, USA
| | - Eric B Rimm
- Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, USA
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA
- Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, USA
| | - Edward L Giovannucci
- Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, USA
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA
- Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, USA
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13
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Pereira C, Cunha SC, Fernandes JO. Commercial beers: A source of phthalates and di-ethylhexyl adipate. Food Chem X 2023; 19:100768. [PMID: 37780332 PMCID: PMC10534124 DOI: 10.1016/j.fochx.2023.100768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 06/15/2023] [Accepted: 06/20/2023] [Indexed: 10/03/2023] Open
Abstract
Beer is one of the most consumed beverages worldwide. Different materials used along its production and packaging can result in human exposure to phthalates and adipates. The aim of this study was to assess simultaneously the levels of phthalates and di-ethylhexyl adipate (DEHA) in commercial beer samples (n = 66) with a method based on DLLME and detection with GC-MS/MS, and further evaluate human exposure. Six out of seven compounds studied were found in the beers analysed, with levels ranging from 1.77 to 205.40 µg/L. The most prevalent was DEHA at 205.40 µg/L, while dimethyl phthalate (DMP) was not present in any sample. Samples with 5-6 % alcohol, packed in aluminium cans and produced in an industrial environment presented the highest level of these contaminants. Despite low-risk exposure to phthalates and adipate with beer, it is important to remember the ubiquitous nature of these compounds, which can lead to cumulative exposure.
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Affiliation(s)
- Cheila Pereira
- LAQV-REQUIMTE, Laboratory of Bromatology e Hidrology, Facultaty of Pharmacy, University of Porto, Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Sara C. Cunha
- LAQV-REQUIMTE, Laboratory of Bromatology e Hidrology, Facultaty of Pharmacy, University of Porto, Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - José O. Fernandes
- LAQV-REQUIMTE, Laboratory of Bromatology e Hidrology, Facultaty of Pharmacy, University of Porto, Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
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14
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González-Salitre L, Basilio-Cortés U, Rodríguez-Serrano G, Contreras-López E, Cardelle-Cobas A, González-Olivares L. Physicochemical and microbiological parameters during the manufacturing of a beer-type fermented beverage using selenized Saccharomycesboulardii. Heliyon 2023; 9:e21190. [PMID: 37928392 PMCID: PMC10622692 DOI: 10.1016/j.heliyon.2023.e21190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 09/13/2023] [Accepted: 10/18/2023] [Indexed: 11/07/2023] Open
Abstract
Selenium is an essential trace element in human health. However, it has been considered a widespread selenium deficiency worldwide, although the recommended daily intake is very low (55 μg per day). Strategies have been implemented to comply with the recommended doses, for example, through bioavailable selenium such as selenoamino acids. Thus, this research aimed to elaborate on a beer-type fermented beverage produced with previously selenized Saccharomyces boulardii. For this, the yeast was selenized by adding a minimum inhibitory concentration of Na2SeO3 (74 ppm) to YPD media. Subsequently, barley must fermentations were carried out for 120 h. Kinetic parameters of the fermentation and physicochemical parameters and selenium content of the beverage were measured. The yeast accumulated up to 25.12 mg/g of dry cell. Furthermore, selenization affected the fermentation rate, but the beverage's physicochemical parameters were not different from those of the control. Due to the final concentration of selenium in the beverage (0.378 mg/kg), it is considered a process that confers advantages for the safe intake of selenium with bioavailable potential. In conclusion, fermented beverages enriched with organic selenium could be produced through cell selenization to produce functional beverages and food.
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Affiliation(s)
- L. González-Salitre
- Área Académica de Química, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma, Hidalgo, Mexico
| | - U.A. Basilio-Cortés
- Área Académica de Biotecnología Agropecuaria, Instituto de Ciencias Agrícolas, Universidad Autónoma de Baja California, Mexico
| | - G.M. Rodríguez-Serrano
- Departamento de Biotecnología, División de Ciencias Biológicas y de la Salud, Unidad Iztapalapa, Universidad Autónoma Metropolitana, Ciudad de México, Mexico
| | - E. Contreras-López
- Área Académica de Química, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma, Hidalgo, Mexico
| | - A. Cardelle-Cobas
- Laboratorio de Higiene, Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidade de Santiago de Compostela, Lugo, Spain
| | - L.G. González-Olivares
- Área Académica de Química, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma, Hidalgo, Mexico
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15
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Vrzal T, Slabý M, Kubizniaková P, Horák T, Olšovská J. Sensomic comparison of lager beers fermented by selected Saccharomyces pastorianus yeast strains. Food Microbiol 2023; 115:104321. [PMID: 37567631 DOI: 10.1016/j.fm.2023.104321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 04/20/2023] [Accepted: 06/10/2023] [Indexed: 08/13/2023]
Abstract
Selection of the appropriate yeast strain is one of the most crucial steps in a brewery. Traditionally, yeast strain's abilities during beer fermentation are described according to brewer's experiences. Hence, these descriptions could be inaccurate and strictly based on sensory experiences. In this study, lager beers fermented by four traditional bottom-fermented yeast strains were characterized in detail by sensomic approach. The obtained results revealed that yeast strains can influence most of the sensory-related components in beer, not only esters and higher alcohols, but also carbonyls, amino acids, saccharides, fatty acids, heterocyclic compounds, hop oils, and other hop-related components. By comparison of chemical and sensory characteristics of each studied beer, the theoretical importance of sensory interactions on beer flavor perception was also revealed as the general conception that the beers with similar flavors have also similar chemical profiles (and vice versa) was seemed as not valid.
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Affiliation(s)
- Tomáš Vrzal
- Research Institute of Brewing and Malting, Lípová 511/15, 120 00, Prague, Czech Republic.
| | - Martin Slabý
- Research Institute of Brewing and Malting, Lípová 511/15, 120 00, Prague, Czech Republic
| | - Petra Kubizniaková
- Research Institute of Brewing and Malting, Lípová 511/15, 120 00, Prague, Czech Republic
| | - Tomáš Horák
- Research Institute of Brewing and Malting, Lípová 511/15, 120 00, Prague, Czech Republic
| | - Jana Olšovská
- Research Institute of Brewing and Malting, Lípová 511/15, 120 00, Prague, Czech Republic
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Mastrangelo N, Bianchi A, Pettinelli S, Santini G, Merlani G, Bellincontro A, Baris F, Chinnici F, Mencarelli F. Novelty of Italian Grape Ale (IGA) beer: Influence of the addition of Gamay macerated grape must or dehydrated Aleatico grape pomace on the aromatic profile. Heliyon 2023; 9:e20422. [PMID: 37780761 PMCID: PMC10539957 DOI: 10.1016/j.heliyon.2023.e20422] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 09/08/2023] [Accepted: 09/25/2023] [Indexed: 10/03/2023] Open
Abstract
A new category of fruit style beer resulting from the addition of grape matrices is named Italian Grape Ale (IGA). In this paper, we report data on an experimental work to produce IGA beers, adding macerated (CO2 or N2) red Gamay grape must or Aleatico grape pomace resulting from a grape dehydration process. Our hypothesis, that these wine processes can produce volatile organic compounds (VOCs) to characterize these IGA beers which was confirmed by chemical, sensory and aromatic results. IGA beers especially the one with gas-macerated grape musts (IGA-C and IGA-N) showed higher alcohol content than ALE beer (Control) and a higher polyphenol content and antioxidant activity. As regards VOCS, IGA beers increased the concentration of some classes (i.e., alcohols, esters, norisoprenoids) and IGA-N was better characterized by specific compounds such as isobutyric acid, phenylacetate, tyrosol, ethyl hydrogen succinate. Finally, E-nose and sensory evaluation discriminated significantly all the IGA beers.
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Affiliation(s)
- Nicola Mastrangelo
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Stefano Pettinelli
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Gregorio Santini
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Giorgio Merlani
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
| | - Andrea Bellincontro
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via De Lellis, 01100, Viterbo, Italy
| | - Federico Baris
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Viale Fanin 40, Bologna, 40127, Italy
| | - Fabio Chinnici
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Viale Fanin 40, Bologna, 40127, Italy
| | - Fabio Mencarelli
- Department of Agriculture, Food and Environment, University of Pisa, Via Del Borghetto 80, 56124, Pisa, Italy
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Peel A, Jesudason D, Martin S, Wittert G. Association of alcohol and bone mineral density dependent on type of alcohol consumed. J Bone Miner Metab 2023; 41:702-713. [PMID: 37410200 DOI: 10.1007/s00774-023-01450-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Accepted: 06/05/2023] [Indexed: 07/07/2023]
Abstract
INTRODUCTION Osteoporosis prevalence will increase in coming decades, with significant financial and economic implications. Whilst alcohol excess has significant detrimental impacts on bone mineral density (BMD), knowledge of low-volume consumption is inconsistent. Type of alcohol may mediate impact on BMD and warrants further investigation. MATERIALS AND METHODS Participants were drawn from the Florey Adelaide Male Aging Study, a cohort of community dwelling men from Adelaide, Australia (n = 1195). The final cohort (n = 693) provided information regarding alcohol consumption and undertook BMD scan at wave one (2002-2005) and wave two (2007-2010). Cross-sectional and longitudinal multivariable regression was performed for whole-body and spine BMD. To assess change in exposure over time, change in BMD was compared to change in covariates between waves. RESULTS Cross-sectionally, whole-body BMD was positively associated with obesity (p < 0.001), exercise (p = 0.009), prior smoking (p = 0.001), oestrogen concentration (p = 0.001), rheumatoid arthritis (p = 0.013) and grip strength (p < 0.001). No association was identified with volume of differing types of alcohol consumed. Spinal BMD was inversely associated with low-strength beer consumption (p = 0.003). The volume of alcohol consumed at Wave 1 did not predict change in whole-body or spinal BMD; however, increases in full-strength beer consumption between waves were associated with reduced spinal BMD (p = 0.031). CONCLUSION When consumed at quantities in the usual social range, alcohol was not associated with whole-body BMD. However, low-strength beer consumption was inversely related to spinal BMD.
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Affiliation(s)
- Andrew Peel
- Freemasons Foundation Centre for Men's Health, South Australia Health Medical Research Institute and University of Adelaide, Level 6 University of Adelaide Medical School, North Terrace, Adelaide, 5000, Australia.
| | - David Jesudason
- Queen Elizabeth Hospital, Woodville, South Australia, Australia
| | - Sean Martin
- Australian Institute of Family Studies, Melbourne, Australia
| | - Gary Wittert
- Freemasons Foundation Centre for Men's Health, South Australia Health Medical Research Institute and University of Adelaide, Level 6 University of Adelaide Medical School, North Terrace, Adelaide, 5000, Australia
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Young J, Oakley WRM, Fox G. Humulus lupulus and microbes: Exploring biotic causes for hop creep. Food Microbiol 2023; 114:104298. [PMID: 37290874 DOI: 10.1016/j.fm.2023.104298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 04/19/2023] [Accepted: 04/25/2023] [Indexed: 06/10/2023]
Abstract
BACKGROUND Hop creep continues to present an unresolved issue for the brewing industry, specifically stemming from those hops added to beer during fermentation. Hops have been found to contain four dextrin-degrading enzymes: alpha amylase, beta amylase, limit dextrinase, and an amyloglucosidase. One recent hypothesis predicts that these dextrin-degrading enzymes could originate from microbes rather than the hop plant itself. SCOPE AND APPROACH This review begins by describing how hops are processed and used in the brewing industry. It will then discuss hop creep's origins with a new beer style, antimicrobial factors from hops and resistance mechanisms that bacteria use to counter them, and finally microbial communities that inhabit hops, focusing on whether they can produce the starch degrading enzymes which drive hop creep. After initial identification, microbes with possible links to hop creep were then run through several databases to search the genomes (if available) and for those specific enzymes. KEY FINDINGS AND CONCLUSIONS Several bacteria and fungi contain alpha amylase as well as unspecified glycosyl hydrolases, but only one contains beta amylase. Finally, this paper closes with a short summary of how abundant these organisms typically are in other flowers.
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Affiliation(s)
- Jessica Young
- University of California, Davis, Department of Food Science and Technology Davis, California, USA.
| | | | - Glen Fox
- University of California, Davis, Department of Food Science and Technology Davis, California, USA
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Turchetti B, De Francesco G, Mugnai G, Sileoni V, Alfeo V, Buzzini P, Yurkov A, Marconi O. Species and temperature-dependent fermentative aptitudes of Mrakia genus for innovative brewing. Food Res Int 2023; 170:113004. [PMID: 37316073 DOI: 10.1016/j.foodres.2023.113004] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 06/16/2023]
Abstract
The use of non-conventional brewing yeasts as alternative starters is a very promising approach which received increasing attention from worldwide scientists and brewers. Despite the feasible application of non-conventional yeasts in brewing processes, their regulations and safety assessment by the European Food Safety Authority still represent a bottlenecked hampering their commercial release, at least into EU market. Thus, research on yeast physiology, accurate taxonomic species identification and safety concerns associated with the use of non-conventional yeasts in food chains is needed to develop novel healthier and safer beers. Currently, most of the documented brewing applications catalysed by non-conventional yeasts are associated to ascomycetous yeasts, while little is known about analogous uses of basidiomycetous taxa. Therefore, in order to extend the phenotypic diversity of basidiomycetous brewing yeasts the aim of this investigation is to check the fermentation aptitudes of thirteen Mrakia species in relation to their taxonomic position within the genus Mrakia. The volatile profile, ethanol content and sugar consumption were compared with that produced by a commercial starter for low alcohol beers, namely Saccharomycodes ludwigii WSL 17. The phylogeny of Mrakia genus showed three clusters that clearly exhibited different fermentation aptitudes. Members of M. gelida cluster showed a superior aptitude to produce ethanol, higher alcohols, esters and sugars conversion compared to the members of M. cryoconiti and M. aquatica clusters. Among M. gelida cluster, the strain M. blollopis DBVPG 4974 exhibited a medium flocculation profile, a high tolerance to ethanol and to iso-α-acids, and a considerable production of lactic and acetic acids, and glycerol. In addition, an inverse relationship between fermentative performances and incubation temperature is also displayed by this strain. Possible speculations on the association between the cold adaptation exhibited by M. blollopis DBVPG 4974 and the release of ethanol in the intracellular matrix and in the bordering environment are presented.
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Affiliation(s)
- Benedetta Turchetti
- Department of Agriculture, Food and Environmental Sciences & Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno, 74, 06121 Perugia, Italy
| | - Giovanni De Francesco
- Italian Brewing Research Centre, University of Perugia, Via San Costanzo, 06126 Perugia, Italy; Department of Agriculture, Food and Environmental Science, University of Perugia, Via San Costanzo, 06126 Perugia, Italy
| | - Gianmarco Mugnai
- Department of Agriculture, Food and Environmental Sciences & Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno, 74, 06121 Perugia, Italy.
| | - Valeria Sileoni
- Universitas Mercatorum, Piazza Mattei, 10, Rome 00186, Italy
| | - Vincenzo Alfeo
- Italian Brewing Research Centre, University of Perugia, Via San Costanzo, 06126 Perugia, Italy
| | - Pietro Buzzini
- Department of Agriculture, Food and Environmental Sciences & Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno, 74, 06121 Perugia, Italy
| | - Andrey Yurkov
- Leibniz Institute DSMZ - German Collection of Microorganisms and Cell Cultures, Inhoffenstrasse 7B, 38124 Brunswick, Germany
| | - Ombretta Marconi
- Italian Brewing Research Centre, University of Perugia, Via San Costanzo, 06126 Perugia, Italy; Department of Agriculture, Food and Environmental Science, University of Perugia, Via San Costanzo, 06126 Perugia, Italy
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20
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Mantzari E, Ventsel M, Pechey E, Lee I, Pilling M, Hollands GJ, Marteau TM. Impact on sales of adding a smaller serving size of beer and cider in licensed premises: an A-B-A reversal design. BMC Public Health 2023; 23:1239. [PMID: 37365548 PMCID: PMC10294394 DOI: 10.1186/s12889-023-16163-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Accepted: 06/21/2023] [Indexed: 06/28/2023] Open
Abstract
BACKGROUND Smaller serving sizes of alcoholic drinks could reduce alcohol consumption across populations thereby lowering the risk of many diseases. The effect of modifying the available range of serving sizes of beer and cider in a real-world setting has yet to be studied. The current study assessed the impact on beer and cider sales of adding a serving size of draught beer and cider (2/3 pint) that was between the current smallest (1/2 pint) and largest (1 pint) standard serving sizes. METHODS Twenty-two licensed premises in England consented to taking part in the study. The study used an ABA reversal design, set over three 4-weekly periods, with A representing the non-intervention periods, during which standard serving sizes were served and B the intervention period when a 2/3 pint serving size of draught beer and cider was added to the existing range, along with smaller 1/2 pint and larger 1 pint serving sizes. The primary outcome was the daily volume of beer and cider sold, extracted from sales data. RESULTS Fourteen premises started the study, of which thirteen completed it. Twelve of those did so per protocol and were included in the primary analysis. After adjusting for pre-specified covariates, the intervention did not have a significant effect on the volume of beer and cider sold per day (3.14 ml; 95%CIs -2.29 to 8.58; p = 0.257). CONCLUSIONS In licensed premises, there was no evidence that adding a smaller serving size for draught beer and cider (2/3 pint) when the smallest (1/2 pint) and largest (1 pint) sizes were still available, affected the volume of beer and cider sold. Studies are warranted to assess the impact of removing the largest serving size. TRIAL REGISTRATION ISRCTN: https://doi.org/10.1186/ISRCTN33169631 (08/09/2021), OSF: https://osf.io/xkgdb/ (08/09/2021).
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Affiliation(s)
- Eleni Mantzari
- Behaviour and Health Research Unit, University of Cambridge, Cambridge, UK
| | - Minna Ventsel
- Behaviour and Health Research Unit, University of Cambridge, Cambridge, UK
| | - Emily Pechey
- Behaviour and Health Research Unit, University of Cambridge, Cambridge, UK
| | - Ilse Lee
- Behaviour and Health Research Unit, University of Cambridge, Cambridge, UK
| | - Mark Pilling
- Behaviour and Health Research Unit, University of Cambridge, Cambridge, UK
| | - Gareth J. Hollands
- Behaviour and Health Research Unit, University of Cambridge, Cambridge, UK
- EPPI Centre, UCL Social Research Institute, University College London, London, UK
| | - Theresa M. Marteau
- Behaviour and Health Research Unit, University of Cambridge, Cambridge, UK
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21
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Martiník J, Boško R, Svoboda Z, Běláková S, Benešová K, Pernica M. Determination of mycotoxins and their dietary exposure assessment in pale lager beers using immunoaffinity columns and UPLC-MS/MS. Mycotoxin Res 2023:10.1007/s12550-023-00492-4. [PMID: 37332076 DOI: 10.1007/s12550-023-00492-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 05/19/2023] [Accepted: 05/23/2023] [Indexed: 06/20/2023]
Abstract
The use of contaminated raw materials can lead to the transfer of mycotoxins into the final product, including beer. This study describes the use of the commercially available immunoaffinity column 11+Myco MS-PREP® and UPLC-MS/MS for the determination of mycotoxins in pale lager-type beers brewed in Czech Republic and other European countries. The additional aim of the work was to develop, optimize and validate this analytical method. Validation parameters such as linearity, limit of detection (LOD), limit of quantification (LOQ), precision and accuracy were tested. The calibration curves were linear with correlation coefficients (R2 > 0.99) for all mycotoxins under investigation. The LOD ranged from 0.1 to 50 ng/L and LOQ from 0.4 to 167 ng/L. Recoveries of the selected analytes ranged from 72.2 to 101.1%, and the relative standard deviation under conditions repeatability (RSDr) did not exceed 16.3% for any mycotoxin. The validated procedure was successfully applied for the analysis of mycotoxins in a total of 89 beers from the retail network. The results were also processed using advanced chemometric techniques and compared with similar published studies. The toxicological impact was taken into account.
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Affiliation(s)
- Jan Martiník
- Research Institute of Brewing and Malting. Mostecká 7, 614 00, Brno, Czech Republic
- Institute of Food Chemistry and Biotechnology, Faculty of Chemistry, Brno University of Technology, Purkyňova 118, 612 00, Brno, Czech Republic
- Department of Biotechnology, University of Chemistry and Technology Prague, Technická 5 166 28, Prague 6, Czech Republic
| | - Rastislav Boško
- Research Institute of Brewing and Malting. Mostecká 7, 614 00, Brno, Czech Republic
| | - Zdeněk Svoboda
- Research Institute of Brewing and Malting. Mostecká 7, 614 00, Brno, Czech Republic
- Institute of Food Chemistry and Biotechnology, Faculty of Chemistry, Brno University of Technology, Purkyňova 118, 612 00, Brno, Czech Republic
| | - Sylvie Běláková
- Research Institute of Brewing and Malting. Mostecká 7, 614 00, Brno, Czech Republic
| | - Karolína Benešová
- Research Institute of Brewing and Malting. Mostecká 7, 614 00, Brno, Czech Republic
| | - Marek Pernica
- Research Institute of Brewing and Malting. Mostecká 7, 614 00, Brno, Czech Republic.
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22
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Lejwoda P, Białecka B, Thomas M. Removal of phosphate from brewery wastewater by cerium(III) chloride originating from spent polishing agent: Recovery and optimization studies. Sci Total Environ 2023; 875:162643. [PMID: 36889387 DOI: 10.1016/j.scitotenv.2023.162643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 02/27/2023] [Accepted: 03/01/2023] [Indexed: 06/18/2023]
Abstract
This paper presents the possibility of using hydrated cerium(III) chloride (CeCl3∙7H2O) recovered from a spent polishing agent containing cerium(IV) dioxide (CeO2) to remove phosphate and other impurities from brewery wastewater (phosphate 43.0 mg/L, total P 19.8 mg/L, pH 7.5, COD(Cr) 827 mg O2/L, TSS 630 mg/L, TOC 130 mg/L, total N 46 mg/L, turbidity 390 NTU, colour 170 mg Pt/L. CCD (Central Composite Design) and RSM (Response Surface Methodology) were applied to optimise the brewery wastewater treatment process. The removal efficiency (mainly of PO43-) was the highest under optimal conditions (pH 7.0-8.5, Ce3+:PO43- molar ratio of 1.5-2.0). Applying recovered CeCl3 under optimal conditions yielded a treated effluent in which the concentration of PO43- decreased by 99.86 %, total P by 99.56 %, COD(Cr) by 81.86 %, TSS by 96.67 %, TOC by 60.38 %, total N by 19.24 %, turbidity by 98.18 %, and colour by 70.59 %. The Ce3+ ion concentration in the treated effluent was 0.058 mg/L. These findings suggest that CeCl3‧7H2O recovered from the spent polishing agent may constitute an optional reagent for phosphate removal from brewery wastewater. The sludge from wastewater treatment can be recycled for Ce and P recovery. The recovered cerium can be reused for wastewater treatment, creating a cyclic cerium cycle in the process, and the recovered phosphorus can be used, for example, for fertilization purposes. The optimised cerium recovery and application is in accordance with the ideas of circular economy.
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Affiliation(s)
- Paweł Lejwoda
- Central Mining Institute in Katowice, Department of Environmental Monitoring, Plac Gwarków 1, Katowice 40-166, Poland.
| | - Barbara Białecka
- Central Mining Institute in Katowice, Department of Environmental Monitoring, Plac Gwarków 1, Katowice 40-166, Poland
| | - Maciej Thomas
- Cracow University of Technology, Faculty of Environmental Engineering and Energy, Warszawska 24, Cracow 31-155, Poland
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23
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Li X, Wang C, Li P, Sun X, Shao Z, Xia J, Liu Q, Shen F, Fang Y. Beer-derived nitrogen, phosphorus co-doped carbon quantum dots: Highly selective on-off-on fluorescent probes for the detection of ascorbic acid in fruits. Food Chem 2023; 409:135243. [PMID: 36584525 DOI: 10.1016/j.foodchem.2022.135243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 12/08/2022] [Accepted: 12/15/2022] [Indexed: 12/23/2022]
Abstract
A rapid, facile and ultrasensitive fluorescence sensing system based on beer-derived nitrogen, phosphorus co-doped carbon quantum dots (N, P-CQDs) for the detection of ascorbic acid (AA) in fruits was proposed. N, P-CQDs were successfully synthesized by one-step hydrothermal method, which afforded a high quantum yield (21.7 %), and showed the fluorescence with a maximum emission wavelength of 450 nm at an excitation wavelength of 370 nm. Further, N, P-CQDs were employed as an efficient sensor for ultrasensitive Fe3+-detection at concentrations ranging from 1-20 µM and 100-300 µM, respectively. N, P-CQDs@Fe3+ showed a high sensitivity and selectivity for AA detection. A linear response range for AA was obtained from 1 to 200 µM with limit of detection of 0.84 µM was obtained for AA. The result of MTT test showed that N, P-CQDs exhibit low toxicity, providing fast, accurate and less toxic route for testing AA in the food analysis fields.
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Affiliation(s)
- Xinyue Li
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Chao Wang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Peng Li
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Xinyang Sun
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Zhiying Shao
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Ji Xia
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Qin Liu
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Fei Shen
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
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24
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Liu M, Hu M, Zhou H, Dong Z, Chen X. High-level production of Aspergillus niger prolyl endopeptidase from agricultural residue and its application in beer brewing. Microb Cell Fact 2023; 22:93. [PMID: 37143012 PMCID: PMC10161650 DOI: 10.1186/s12934-023-02087-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Accepted: 04/10/2023] [Indexed: 05/06/2023] Open
Abstract
BACKGROUND Prolyl endopeptidase from Aspergillus niger (AN-PEP) is a prominent serine proteinase with various potential applications in the food and pharmaceutical industries. However, the availability of efficient and low-cost AN-PEP remains a challenge owing to its low yield and high fermentation cost. RESULTS Here, AN-PEP was recombinantly expressed in Trichoderma reesei (rAN-PEP) under the control of the cbh1 promoter and its secretion signal. After 4 days of shaking flask cultivation with the model cellulose Avicel PH101 as the sole carbon source, the extracellular prolyl endopeptidase activity reached up to 16.148 U/mL, which is the highest titer reported to date and the secretion of the enzyme is faster in T. reesei than in other eukaryotic expression systems including A. niger and Komagataella phaffii. Most importantly, when cultivated on the low-cost agricultural residue corn cob, the recombinant strain was found to secret a remarkable amount of rAN-PEP (37.125 U/mL) that is twice the activity under the pure cellulose condition. Furthermore, treatment with rAN-PEP during beer brewing lowered the content of gluten below the ELISA kit detection limit (< 10 mg/kg) and thereby, reduced turbidity, which would be beneficial for improving the non-biological stability of beer. CONCLUSION Our research provides a promising approach for industrial production of AN-PEP and other enzymes (proteins) from renewable lignocellulosic biomass, which provides a new idea with relevant researchers for the utilization of agricultural residues.
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Affiliation(s)
- Minglu Liu
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Meng Hu
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, China
| | - Hui Zhou
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Zhiyang Dong
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, China.
| | - Xiuzhen Chen
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, China.
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25
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Ledley AJ, Elias RJ, Cockburn DW. Impact of mashing protocol on the formation of fermentable sugars from millet in gluten-free brewing. Food Chem 2023; 405:134758. [PMID: 36334456 DOI: 10.1016/j.foodchem.2022.134758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 10/14/2022] [Accepted: 10/23/2022] [Indexed: 12/14/2022]
Abstract
The production of fermentable sugars (FS) in gluten-free (GF) brewing is hindered by the high starch gelatinization temperatures of GF malts and lower diastatic power compared to barley malt. Our previous work has demonstrated that starch gelatinization was the primary hurdle, and when decoupled from a single mash phase, high concentrations of FS could be produced. However, more research was required to improve the applicability of GF brewing. In this study, millet was used as a model GF malt demonstrating that despite the low α-amylase and β-amylase activities compared to barley malt ∼ 90 % of the FS (∼110 g/L) could be produced within 40 min. Limitations to enzyme extraction and separation due to coarse milling and lautering initially limited FS by ∼ 30 g/L, requiring additional processing or exogenous enzyme supplements that improved fermentable sugar generation by ∼ 20 g/L. Overall, millet is a promising brewing ingredient, provided appropriate mashing procedures are implemented.
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Affiliation(s)
- Andrew J Ledley
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA
| | - Ryan J Elias
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA
| | - Darrell W Cockburn
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA.
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26
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van der Heide FCT, Eussen SJPM, Houben AJHM, Henry RMA, Kroon AA, van der Kallen CJH, Dagnelie PC, van Dongen MCJM, Berendschot TTJM, Schouten JSAG, Webers CAB, van Greevenbroek MMJ, Wesselius A, Schalkwijk CG, Koster A, Jansen JFA, Backes WH, Beulens JWJ, Stehouwer CDA. Alcohol consumption and microvascular dysfunction: a J-shaped association: The Maastricht Study. Cardiovasc Diabetol 2023; 22:67. [PMID: 36964536 PMCID: PMC10039613 DOI: 10.1186/s12933-023-01783-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Accepted: 02/24/2023] [Indexed: 03/26/2023] Open
Abstract
BACKGROUND Microvascular dysfunction (MVD) is an important contributor to major clinical disease such as stroke, dementia, depression, retinopathy, and chronic kidney disease. Alcohol consumption may be a determinant of MVD. OBJECTIVE Main objectives were (1) to study whether alcohol consumption was associated with MVD as assessed in the brain, retina, skin, kidney and in the blood; and (2) to investigate whether associations differed by history of cardiovascular disease or sex. DESIGN We used cross-sectional data from The Maastricht Study (N = 3,120 participants, 50.9% men, mean age 60 years, and 27.5% with type 2 diabetes [the latter oversampled by design]). We used regression analyses to study the association between total alcohol (per unit and in the categories, i.e. none, light, moderate, high) and MVD, where all measures of MVD were combined into a total MVD composite score (expressed in SD). We adjusted all associations for potential confounders; and tested for interaction by sex, and history of cardiovascular disease. Additionally we tested for interaction with glucose metabolism status. RESULTS The association between total alcohol consumption and MVD was non-linear, i.e. J-shaped. Moderate versus light total alcohol consumption was significantly associated with less MVD, after full adjustment (beta [95% confidence interval], -0.10 [-0.19; -0.01]). The shape of the curve differed with sex (Pinteraction = 0.03), history of cardiovascular disease (Pinteraction < 0.001), and glucose metabolism status (Pinteraction = 0.02). CONCLUSIONS The present cross-sectional, population-based study found evidence that alcohol consumption may have an effect on MVD. Hence, although increasing alcohol consumption cannot be recommended as a policy, this study suggests that prevention of MVD may be possible through dietary interventions.
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Affiliation(s)
- Frank C T van der Heide
- CARIM School for Cardiovascular Diseases, Maastricht University (UM), Maastricht, The Netherlands.
- Department of Internal Medicine, Maastricht University Medical Center+, P. Debyelaan 25, P.O. Box 5800, 6202AZ, Maastricht, The Netherlands.
| | - Simone J P M Eussen
- CARIM School for Cardiovascular Diseases, Maastricht University (UM), Maastricht, The Netherlands
- Department of Epidemiology, UM, Maastricht, The Netherlands
- CAPHRI Care and Public Health Research Institute, UM, Maastricht, The Netherlands
| | - Alfons J H M Houben
- CARIM School for Cardiovascular Diseases, Maastricht University (UM), Maastricht, The Netherlands
- Department of Internal Medicine, Maastricht University Medical Center+, P. Debyelaan 25, P.O. Box 5800, 6202AZ, Maastricht, The Netherlands
| | - Ronald M A Henry
- CARIM School for Cardiovascular Diseases, Maastricht University (UM), Maastricht, The Netherlands
- Department of Internal Medicine, Maastricht University Medical Center+, P. Debyelaan 25, P.O. Box 5800, 6202AZ, Maastricht, The Netherlands
- Heart and Vascular Center, MUMC+ Maastricht, Maastricht, The Netherlands
| | - Abraham A Kroon
- CARIM School for Cardiovascular Diseases, Maastricht University (UM), Maastricht, The Netherlands
- Department of Internal Medicine, Maastricht University Medical Center+, P. Debyelaan 25, P.O. Box 5800, 6202AZ, Maastricht, The Netherlands
| | - Carla J H van der Kallen
- CARIM School for Cardiovascular Diseases, Maastricht University (UM), Maastricht, The Netherlands
- Department of Internal Medicine, Maastricht University Medical Center+, P. Debyelaan 25, P.O. Box 5800, 6202AZ, Maastricht, The Netherlands
| | - Pieter C Dagnelie
- CARIM School for Cardiovascular Diseases, Maastricht University (UM), Maastricht, The Netherlands
- Department of Internal Medicine, Maastricht University Medical Center+, P. Debyelaan 25, P.O. Box 5800, 6202AZ, Maastricht, The Netherlands
| | - Martien C J M van Dongen
- Department of Epidemiology, UM, Maastricht, The Netherlands
- CAPHRI Care and Public Health Research Institute, UM, Maastricht, The Netherlands
| | | | - Jan S A G Schouten
- University Eye Clinic Maastricht, MUMC+, Maastricht, The Netherlands
- Department of Ophthalmology, Canisius Wilhelmina Hospital, Nijmegen, The Netherlands
| | | | - Marleen M J van Greevenbroek
- CARIM School for Cardiovascular Diseases, Maastricht University (UM), Maastricht, The Netherlands
- Department of Internal Medicine, Maastricht University Medical Center+, P. Debyelaan 25, P.O. Box 5800, 6202AZ, Maastricht, The Netherlands
| | - Anke Wesselius
- Department of Epidemiology, NUTRIM School for Nutrition and Translational Research in Metabolism, UM, Maastricht, The Netherlands
| | - Casper G Schalkwijk
- CARIM School for Cardiovascular Diseases, Maastricht University (UM), Maastricht, The Netherlands
- Department of Internal Medicine, Maastricht University Medical Center+, P. Debyelaan 25, P.O. Box 5800, 6202AZ, Maastricht, The Netherlands
| | - Annemarie Koster
- CAPHRI Care and Public Health Research Institute, UM, Maastricht, The Netherlands
- Department of Social Medicine, Maastricht University, Maastricht, The Netherlands
| | - Jacobus F A Jansen
- School of Mental Health and Neuroscience, Maastricht University, Maastricht, The Netherlands
- Dept. of Radiology and Nuclear Medicine, Maastricht University Medical Centre+, Maastricht, The Netherlands
| | - Walter H Backes
- School of Mental Health and Neuroscience, Maastricht University, Maastricht, The Netherlands
- Dept. of Radiology and Nuclear Medicine, Maastricht University Medical Centre+, Maastricht, The Netherlands
| | - Joline W J Beulens
- Department of Epidemiology and Data Science, Amsterdam University Medical Centres - location VUmc, Amsterdam Public Health Institute, Amsterdam, The Netherlands
| | - Coen D A Stehouwer
- CARIM School for Cardiovascular Diseases, Maastricht University (UM), Maastricht, The Netherlands
- Department of Internal Medicine, Maastricht University Medical Center+, P. Debyelaan 25, P.O. Box 5800, 6202AZ, Maastricht, The Netherlands
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27
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L'Espérance K, Grundy A, Abrahamowicz M, Arseneau J, Gilbert L, Gotlieb WH, Provencher D, Koushik A. Alcohol intake and the risk of epithelial ovarian cancer. Cancer Causes Control 2023; 34:533-541. [PMID: 36933150 DOI: 10.1007/s10552-023-01681-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Accepted: 02/28/2023] [Indexed: 03/19/2023]
Abstract
PURPOSE To investigate the association between alcohol intake over the lifetime and the risk of overall, borderline, and invasive ovarian cancer. METHODS In a population-based case-control study of 495 cases and 902 controls, conducted in Montreal, Canada, average alcohol intake over the lifetime and during specific age periods were computed from a detailed assessment of the intake of beer, red wine, white wine and spirits. Multivariable logistic regression was used to estimate odds ratios (ORs) with 95% confidence intervals (CIs) for the association between alcohol intake and ovarian cancer risk. RESULTS For each one drink/week increment in average alcohol intake over the lifetime, the adjusted OR (95% CI) was 1.06 (1.01-1.10) for ovarian cancer overall, 1.13 (1.06-1.20) for borderline ovarian cancers and 1.02 (0.97-1.08) for invasive ovarian cancers. This pattern of association was similarly observed for alcohol intake in early (15- < 25 years), mid (25- < 40 years) and late adulthood (≥ 40 years), as well as for the intake of specific alcohol beverages over the lifetime. CONCLUSIONS Our results support the hypothesis that a higher alcohol intake modestly increases the risk of overall ovarian cancer, and more specifically, borderline tumours.
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Affiliation(s)
- Kevin L'Espérance
- Université de Montréal Hospital Research Centre (CRCHUM), Tour Saint-Antoine, 850 Rue Saint-Denis, 3e étage, Bureau S03.436, Montreal, QC, H2X 0A9, Canada.,Department of Social and Preventive Medicine, Université de Montréal, Montreal, QC, Canada
| | - Anne Grundy
- Université de Montréal Hospital Research Centre (CRCHUM), Tour Saint-Antoine, 850 Rue Saint-Denis, 3e étage, Bureau S03.436, Montreal, QC, H2X 0A9, Canada
| | - Michal Abrahamowicz
- Department of Epidemiology, Biostatistics and Occupational Health, McGill University, Montreal, QC, Canada
| | - Jocelyne Arseneau
- Department of Pathology, McGill University Health Centre, Montreal, QC, Canada.,Division of Gynecologic Oncology, McGill University Health Centre, Montreal, QC, Canada
| | - Lucy Gilbert
- Division of Gynecologic Oncology, McGill University Health Centre, Montreal, QC, Canada
| | - Walter H Gotlieb
- Gynecologic Oncology and Colposcopy, Sir Mortimer B. Davis-Jewish General Hospital, Montreal, QC, Canada
| | - Diane Provencher
- Université de Montréal Hospital Research Centre (CRCHUM), Tour Saint-Antoine, 850 Rue Saint-Denis, 3e étage, Bureau S03.436, Montreal, QC, H2X 0A9, Canada.,Department of Obstetrics and Gynecology, Division of Gynecologic Oncology, Centre Hospitalier de l'Université de Montréal, Montreal, QC, Canada
| | - Anita Koushik
- Université de Montréal Hospital Research Centre (CRCHUM), Tour Saint-Antoine, 850 Rue Saint-Denis, 3e étage, Bureau S03.436, Montreal, QC, H2X 0A9, Canada. .,Department of Social and Preventive Medicine, Université de Montréal, Montreal, QC, Canada.
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28
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Guadalupe-Daqui M, Goodrich-Schneider RM, Sarnoski PJ, Carriglio JC, Sims CA, Pearson BJ, MacIntosh AJ. The effect of CO2 concentration on yeast fermentation: rates, metabolic products, and yeast stress indicators. J Ind Microbiol Biotechnol 2023; 50:kuad001. [PMID: 36633536 PMCID: PMC10124126 DOI: 10.1093/jimb/kuad001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Accepted: 01/08/2023] [Indexed: 01/13/2023]
Abstract
This research aimed to assess how the partial removal of carbon dioxide affects fermentations to provide a better understanding of how the manipulation of carbon dioxide concentration can be used to optimize industrial fermentations. To achieve this, fermentation kinetics, fermentation metabolic products, and yeast stress indicators were analyzed throughout ongoing brewing fermentations conducted under partial vacuum with atmospheric pressure controls. The partial vacuum reduced the solubility of carbon dioxide in the media and decreased the time necessary to reach carbon dioxide saturation. The effect was an increased rate of fermentation, and significantly more viable cells produced under vacuum pressure compared to controls. Ethanol, glycerol, and volatile organic compound concentrations were all significantly increased under partial vacuum, while indicators of yeast stress (trehalose) were reduced. Additionally, as the number of yeast cells was higher under partial vacuum, less sugar was consumed per volume of yeast cell. This study measured fermentation kinetics, metabolic products, and yeast health to holistically assess the effect of partial vacuum during a batch fermentation and found significant differences in each that can be individually exploited by researchers and industry. SUMMARY An exploration of batch yeast fermentation in a low-pressure environment, with a focus on the health and productivity of the yeast cells.
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Affiliation(s)
- Mario Guadalupe-Daqui
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USA
| | | | - Paul J Sarnoski
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USA
| | - John C Carriglio
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USA
| | - Charles A Sims
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USA
| | - Brian J Pearson
- Mid-Florida Research and Education Center, Department of Environmental Horticulture, University of Florida, Institute of Food and Agricultural Sciences, Apopka, FL 32703, USA
| | - Andrew J MacIntosh
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USA
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29
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Liu J, Cai G, Li X, Lu J. Development of a novel SRAP-SCAR marker for rapid identification of lager and ale types in brewer's yeast. Mol Biol Rep 2023; 50:1943-8. [PMID: 36380024 DOI: 10.1007/s11033-022-08058-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Accepted: 10/25/2022] [Indexed: 11/17/2022]
Abstract
BACKGROUND Beer is a globally consumed and universally popular beverage. According to the fermentation conditions of brewer's yeast, ale yeast and lager yeast are the two major varieties. Normal phenotypic and genotypic approaches are insufficient and time-consuming for identifying these two forms of yeast. Therefore, a method for the rapid and cost-effective identification of lager and ale-type brewer's yeasts is necessary. METHODS AND RESULTS In this study, we analysed the genetic diversity of 23 industrial brewer's yeasts from around the world using sequence-related amplified polymorphism (SRAP) markers and produced stable sequence characteristic amplification region (SCAR) markers. The specific DNA fragments identified by the SRAP marker were sequenced and primers were constructed; the resultant SCAR marker (757 bp) was then confirmed against the indicated brewer's yeast type. CONCLUSION The development of SRAP-SCAR marker is more economical, simple, and fast compared to morphological markers.
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30
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Medina K, Giannone N, Dellacassa E, Schinca C, Carrau F, Boido E. Commercial craft beers produced in Uruguay: Volatile profile and physicochemical composition. Food Res Int 2023; 164:112349. [PMID: 36737939 DOI: 10.1016/j.foodres.2022.112349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 12/07/2022] [Accepted: 12/23/2022] [Indexed: 12/26/2022]
Abstract
Even beer being the most consumed alcoholic beverage around the world, there is not enough information generated for craft beers produced in Latin America, for either volatile profiles or physicochemical studies. In this work, the chemical and volatile components of ten commercial Blond Ale and nine Indian Pale Ale (IPA) beers from the Uruguayan market were studied using GC-MS. Principal component analysis applied to the data allowed differentiation among the two groups of samples while the volatile compounds and physicochemical parameters responsible for these differences were identified. The physicochemical properties revealed a great diversity between all beer samples even within the same beer style. The main significant differences were obtained for alcohol, polyphenols, bitterness, colour, and pH. Most Blond Ale beer samples were differentiated from IPA ones by raw fermentation aroma compounds such as 1-pentanol, 1-hexanol, hexanoic and isobutyric acids, 4-vinyl guaiacol, and 5,5-dimethyl-2(5H)-furanone. This is the first work that contributes to the knowledge of Uruguayan craft beers. The study also showed the ability of most of the Uruguayan microbreweries to brew Blond Ale and IPA craft beer styles that meet international standards for physicochemical quality.
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Affiliation(s)
- Karina Medina
- Área de Enología y Biotecnología de Fermentaciones, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Gral. Flores 2124, 11800-Montevideo, Uruguay
| | - Nicolas Giannone
- Área de Enología y Biotecnología de Fermentaciones, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Gral. Flores 2124, 11800-Montevideo, Uruguay
| | - Eduardo Dellacassa
- Laboratorio de Biotecnología de Aromas, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Gral. Flores 2124, 11800-Montevideo, Uruguay
| | - Cecilia Schinca
- Área de Enología y Biotecnología de Fermentaciones, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Gral. Flores 2124, 11800-Montevideo, Uruguay
| | - Francisco Carrau
- Área de Enología y Biotecnología de Fermentaciones, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Gral. Flores 2124, 11800-Montevideo, Uruguay
| | - Eduardo Boido
- Laboratorio de Biotecnología de Aromas, Departamento de Química Orgánica, Facultad de Química, Universidad de la República, Gral. Flores 2124, 11800-Montevideo, Uruguay.
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31
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Wierenga PA, Basheva ES, Delahaije RJBM. Variations in foam collapse and thin film stability with constant interfacial and bulk properties. Adv Colloid Interface Sci 2023; 312:102845. [PMID: 36709573 DOI: 10.1016/j.cis.2023.102845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 01/20/2023] [Accepted: 01/20/2023] [Indexed: 01/24/2023]
Abstract
The stability of foams is commonly linked to the interfacial properties of the proteins and other surfactants used. This study aimed to use these relationships to explain differences in foam stability observed among similar beer samples from different breweries. The foam stability was different for each sample (Nibem foam stability ranged from 206 to 300 s), but ranking was similar for all three foaming methods used, thus independent of the method, gas, etc. Differences in foam stability were dominated by differences in coalescence, as illustrated by the correlation with the stability of single bubbles and thin liquid films. The differences in coalescence stability could not be explained by the measured interfacial properties (e.g. surface pressure, adsorption rate, dilatational modulus and surface shear viscosity), or the bulk properties (concentration, pH, ionic strength, viscosity), since they were similar for all samples. The drainage rates and disjoining pressure isotherms measured in thin liquid films were also similar for all samples, further limiting the options to explain the differences in foam stability using known arguments. The differences in coalescence stability of the thin films was shown to depend on the liquid in between the adsorbed layers of the thin film, using a modified capillary cell to exchange this liquid (to a buffer, or one of the other samples). This illustrates the need to review our current understanding and to develop new methods both for experimental study and theoretical description, to better understand foam stability in the future.
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Affiliation(s)
- Peter Alexander Wierenga
- Laboratory of Food Chemistry, Wageningen UR, Bornse Weilanden 9, Wageningen 6708, WG, the Netherlands.
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32
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Pannusch VB, Viebahn L, Briesen H, Minceva M. Predicting the essential oil composition in supercritical carbon dioxide extracts from hop pellets using mathematical modeling. Heliyon 2023; 9:e13030. [PMID: 36747572 PMCID: PMC9898609 DOI: 10.1016/j.heliyon.2023.e13030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 01/10/2023] [Accepted: 01/13/2023] [Indexed: 01/19/2023] Open
Abstract
Supercritical fluid extraction from hops (Humulus lupulus L.) can be used to extract essential oil for the flavoring of beer. With a special focus on the oil composition being linked to the hop aroma, the influence of pressure and temperature on the extraction kinetics of seven oil components (β-myrcene, α-humulene, β-caryophyllene, 2-methylbutyl isobutyrate, undecanone, linalool, and α-pinene) is analyzed and modeled in this article. Supercritical CO2 extraction from hop pellets was conducted at pressure-temperature combinations of 90/100/110 bar and 40/45/50 °C. The extract composition over time, analyzed by gas chromatography, was used for the parameterization of two existing mechanistic models: an internal-mass-transfer-control (IMTC), and a broken-and-intact-cells (BIC) model. The IMTC model was found to effectively describe most extraction kinetics and hence applied in this study. In contrast to previous studies, the IMTC model parameters were not only fitted to individual extraction curves from different experiments but also correlated to temperature and pressure as a further step towards model-based prediction. Using the parameterized model, the extract composition was predicted at 95 bar/48 °C, 105 bar/42 °C, and 105 bar/48 °C. Extraction yields were found to be higher at lower temperatures and higher pressures in general. The sensitivity towards pressure was observed to differ between components and to be particularly higher for β-myrcene compared with α-humulene. Changes of the essential oil composition with a variation in pressure and temperature were predicted correctly by the model with a mean relative deviation from experimental data of 11.7% (min. 1.2%, max. 36.2%).
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Affiliation(s)
| | - Lukas Viebahn
- Biothermodynamics, Technical University of Munich, Freising, Germany
| | - Heiko Briesen
- Process Systems Engineering, Technical University of Munich, Freising, Germany
| | - Mirjana Minceva
- Biothermodynamics, Technical University of Munich, Freising, Germany
- Corresponding author.
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33
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González PA, Dans EP, Tranche IDLH, Acosta-Dacal AC, Hernández ÁR, Montes AM, Peña MZ, Luzardo OP. Comparative analysis of mycotoxin, pesticide, and elemental content of Canarian craft and Spanish mainstream beers. Toxicol Rep 2023; 10:389-399. [PMID: 36974105 PMCID: PMC10038769 DOI: 10.1016/j.toxrep.2023.03.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 03/10/2023] [Accepted: 03/14/2023] [Indexed: 03/29/2023] Open
Abstract
The number of craft breweries and the volume of craft beer produced globally is growing exponentially. However, little is known about their differences with mainstream beers regarding mycotoxin profile, pesticide and pollutant residues and elemental composition. Given that beer is one of the most consumed beverages worldwide, it is important to shed light on its toxicological profile. In this study, samples of 23 craft beers and 19 mainstream Spanish beers were collected to perform a comparative analysis including 8 mycotoxins, 225 pesticide residues and 50 POPs, and 50 elements. Mycotoxins were not detected in craft beers, while 100% of mainstream beers presented at least one mycotoxin. In contrast, craft beers contained higher average pesticide residues than their mainstream counterparts, although significant differences were only found in Mepiquat and Metrafenone content. No persistent organic pollutants were detected in any sample. The elemental composition presented differences between the two groups both in the concentration of elements and their hierarchy. In conclusion, the toxicological profile of all beers was safe and is unlikely to constitute a hazard to consumer health. Craft beers present significant differences from their mainstream counterparts in all the dimensions explored.
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Affiliation(s)
- Pablo Alonso González
- Institute of Natural Products and Agrobiology (IPNA-CSIC), Av. Astrofisico Francisco Sánchez, 3, 38206 San Cristóbal de La Laguna, Santa Cruz de Tenerife, Spain
| | - Eva Parga Dans
- Institute of Natural Products and Agrobiology (IPNA-CSIC), Av. Astrofisico Francisco Sánchez, 3, 38206 San Cristóbal de La Laguna, Santa Cruz de Tenerife, Spain
- Corresponding author.
| | | | - Andrea Carolina Acosta-Dacal
- Toxicology Unit, Research Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria, Paseo Blas Cabrera s/n, Las Palmas de Gran Canaria 35016, Spain
| | - Ángel Rodríguez Hernández
- Toxicology Unit, Research Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria, Paseo Blas Cabrera s/n, Las Palmas de Gran Canaria 35016, Spain
| | - Ana Macías Montes
- Toxicology Unit, Research Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria, Paseo Blas Cabrera s/n, Las Palmas de Gran Canaria 35016, Spain
| | - Manuel Zumbado Peña
- Toxicology Unit, Research Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria, Paseo Blas Cabrera s/n, Las Palmas de Gran Canaria 35016, Spain; & Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBERObn), Madrid 28029, Spain
| | - Octavio Pérez Luzardo
- Toxicology Unit, Research Institute of Biomedical and Health Sciences (IUIBS), University of Las Palmas de Gran Canaria, Paseo Blas Cabrera s/n, Las Palmas de Gran Canaria 35016, Spain; & Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition (CIBERObn), Madrid 28029, Spain
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Suiker IM, E L Kleijburg F, A B Wösten H. Heat resistance acquirement of the spoilage yeast Saccharomyces diastaticus during heat exposure. J Food Prot 2023; 86:100020. [PMID: 36916600 DOI: 10.1016/j.jfp.2022.100020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 11/17/2022] [Accepted: 11/25/2022] [Indexed: 12/23/2022]
Abstract
The main fungal cause of spoilage of carbonated fermented beverages in the brewing industry is the amylolytic budding yeast Saccharomyces cerevisiae subsp. diastaticus (Saccharomyces diastaticus). Heat treatment is used to avoid microbial spoilage of the fermented beverages. Therefore, the spoilage capacity of S. diastaticus may be linked to its relative high heat resistance. Here, we assessed whether S. diastaticus can acquire heat resistance when exposed to heat stress. To this end, ascospores of S. diastaticus strain MB523 were treated at 60°C for 10 min followed by growing the surviving spores on a glucose-containing medium. The resulting vegetative cells were then allowed to sporulate again in sporulation medium. This cycle of heat treatment, vegetative growth, and sporulation was performed eight times in three independent lineages. After these eight cycles, the sporulation rate was similar to the start (∼75%) but the resulting ascospores were more heat resistant. The time needed to kill 90% of the population at 60°C (i.e. the D60-value) increased from 6.5 to 9.0 min (p = 0.005). The vegetative cells also showed a trend to increased heat resistance with an increase in the D52-value from 9.2 to 16.2 min (p = 0.1). In contrast, heat resistance of the vegetative cells that had not been exposed to heat during the eight cycles had been reduced with a D52-value of 4.2 min (p = 0.003). Together, these data show that S. diastaticus MB523 can easily acquire heat resistance by inbreeding while subjected to heat stress. Conversely, heat resistance can be easily lost in the absence of this stress condition, indicative of a trade-off for heat resistance.
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Affiliation(s)
- Inge M Suiker
- Microbiology, Department of Biology, Utrecht University, Padualaan 8, 3584 CH Utrecht, The Netherlands; TiFN, Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands
| | - Fleur E L Kleijburg
- Microbiology, Department of Biology, Utrecht University, Padualaan 8, 3584 CH Utrecht, The Netherlands
| | - Han A B Wösten
- Microbiology, Department of Biology, Utrecht University, Padualaan 8, 3584 CH Utrecht, The Netherlands; TiFN, Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands.
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35
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Pyankova AI, Fattakhov TA, Kozlov VA. The association between beverage-specific alcohol consumption and mortality among road users in Russia, 1965-2019. Accid Anal Prev 2022; 178:106859. [PMID: 36274542 DOI: 10.1016/j.aap.2022.106859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 09/22/2022] [Accepted: 10/01/2022] [Indexed: 06/16/2023]
Abstract
A vast body of literature suggests a relationship between alcohol consumption and road traffic fatalities. Despite an impressive downward trend in road traffic fatalities in Russia, the death rate is still unacceptably high. Far fewer studies have differentiated the association by road users and types of alcoholic beverages. This population-based study aims to estimate the associations of total and beverage-specific alcohol per capita (15+) consumption (APC) based on official alcohol sales statistics and road traffic mortality using police data on the number of deaths by road users. The study covers the period 1965-2019. We employed a first-order difference linear regression model with robust and autocorrelation consistent standard errors, controlling for a level of motorisation. To examine the possible evolution of the phenomenon, we repeated models separately for three consecutive periods (1965-1984, 1985-2002, 2003-2019). The findings suggest that an annual 1-litre increase in APC (in litres of pure alcohol) associated with a corresponding increase in the death rates (per 100,000 inhabitants) of both unprotected road users and motor vehicle occupants by about 0.3 (p < 0.01) and 0.4 (p < 0.05), respectively. A beverage-specific analysis for 1965-2019 revealed a positive and significant association between mortality of pedestrians and cyclists and the consumption of strong alcoholic beverages (p < 0.05) as well as mortality of drivers and passengers and the consumption of weaker alcoholic beverages, primarily beer (p < 0.01). Various road safety strategies should be applied to prevent road traffic fatalities of road users.
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Affiliation(s)
- Anastasiya I Pyankova
- Institute of Demography, HSE University, 20 Myasnitskaya Ulitsa, Moscow 101000, Russia.
| | - Timur A Fattakhov
- Institute of Demography, HSE University, 20 Myasnitskaya Ulitsa, Moscow 101000, Russia.
| | - Vladimir A Kozlov
- Institute of Demography, HSE University, 20 Myasnitskaya Ulitsa, Moscow 101000, Russia.
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36
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Zapata Flores EDJ, Herodes K, Leito I. Comparison of the ionisation mode in the determination of free amino acids in beers by Liquid Chromatography tandem mass spectrometry. J Chromatogr A 2022; 1677:463320. [PMID: 35870275 DOI: 10.1016/j.chroma.2022.463320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 07/05/2022] [Accepted: 07/07/2022] [Indexed: 11/15/2022]
Abstract
A comparison of positive and negative ionization modes in LC-ESI-MS/MS was carried out for the analysis of derivatized amino acids in 15 different beer samples. 22 free amino acids were derivatized using Diethyl ethoxymethylenemalonate (DEEMM) and their content was determined. When using the DEEMM as derivatization reagent the negative ionization mode provided analytical performance equal to or in some cases even superior to the positive ionization mode. For 6 amino acids (Thr, β-Ala, α-Ala, Met, Val and Orn) the negative mode led to lower LoQ values, while the positive mode offered lower LoQ values for 5 amino acids (Arg, Asp, Glu, GABA, and Pro). The remaining 11 amino acids showed similar LoQ values in both modes. Because of this, negative ionization mode allowed to detect and quantify amino acids such as: β-Alanine, threonine, and ornithine whose concentrations were low in most of the analysed samples. The relative standard deviation (RSD) for the results in both modes were similar. The method's linearity was determined to be in the range of 1 to 130 ppb with r2 > 0.99. Recoveries ranged from 93 to 112%. Negative mode was less affected by matrix effects the main effect was signal enhancement. In contrast, the positive ionization mode suffered from signal enhancement as well as signal suppression.
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Affiliation(s)
| | - Koit Herodes
- University of Tartu, Institute on Chemistry, Ravila 14a, Tartu 50411, Estonia
| | - Ivo Leito
- University of Tartu, Institute on Chemistry, Ravila 14a, Tartu 50411, Estonia
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37
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Vorachart W, Sombuntham N, Parakonthun K. The effect of beer and milk tea on the shear bond strength of adhesive precoated brackets: An in vitro comparative study. Heliyon 2022; 8:e10260. [PMID: 36042718 PMCID: PMC9420364 DOI: 10.1016/j.heliyon.2022.e10260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 07/07/2022] [Accepted: 08/08/2022] [Indexed: 12/03/2022] Open
Abstract
Objectives The objectives of this study were to evaluate the long-term effects of beer and milk tea on the shear bond strength (SBS) of adhesive precoated brackets and conventional adhesive on brackets. Methods The 150 metal brackets were bonded to maxillary permanent premolars and divided into two groups based on adhesive type: (1) Transbond PLUS Color Change Adhesive (TP) and (2) Flash-Free adhesive precoated (APC FF). The bonding processes were carried out exactly as recommended by the manufacturer. Each group’s samples were randomly divided into five subgroups with different immersion solutions and thermal cycles (n = 15): (1) at 24 h after bonding, (2) milk tea at 6 months, (3) milk tea at 1 year, (4) beer at 6 months and (5) beer at 1 year. The SBS differences between groups were analyzed using an independent-sample T test and one-way ANOVA with Dunnett’s T3 as a post hoc analysis. Results The SBS of TP were 20.66 ± 4.88 (X ± SD MPa), 23.14 ± 2.33, 17.54 ± 5.12, 24.64 ± 2.26, and 20.91 ± 6.19 for subgroups 1 to 5, respectively. The SBS of APC FF were 13.86 ± 4.14, 17.02 ± 4.04, 13.74 ± 4.40, 15.77 ± 4.11, and 16.21 ± 3.51 for subgroups 1 to 5 respectively. However, the SBS of APC FF was significantly lower than TP for all subgroups (p < 0.05). Beer showed a minor influence on the SBS (p > 0.05). The TP milk tea subgroup increased significantly throughout the 1-year thermal age period (p = 0.028). Both TP and APC FF showed higher values in the milk tea subgroups after 6 months of thermal age than in the beer subgroups (p < 0.05). Significance The APC FF group showed significantly lower SBS than the TP group. We found that milk tea increased the SBS in both the TP and the APC FF groups. However, beer had no significant effect on either group.
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Affiliation(s)
- Weerada Vorachart
- Orthodontic Division, Department of Pedodontics & Preventive Dentistry, Faculty of Dentistry, Srinakharinwirot University, Bangkok 10110, Thailand
| | - Nonglak Sombuntham
- Orthodontic Division, Department of Pedodontics & Preventive Dentistry, Faculty of Dentistry, Srinakharinwirot University, Bangkok 10110, Thailand
| | - Kulthida Parakonthun
- Orthodontic Division, Department of Pedodontics & Preventive Dentistry, Faculty of Dentistry, Srinakharinwirot University, Bangkok 10110, Thailand
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38
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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39
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Hrabia O, Ditrych M, Ciosek A, Fulara K, Andersen ML, Poreda A. Effect of dry hopping on the oxidative stability of beer. Food Chem 2022; 394:133480. [PMID: 35717916 DOI: 10.1016/j.foodchem.2022.133480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 05/23/2022] [Accepted: 06/12/2022] [Indexed: 11/04/2022]
Abstract
Electron spin resonance (ESR) spectroscopy was used todeterminethe effect of dry hopping on the oxidative stability and antioxidative potential of beer.Commercial beerwasdry-hopped at 5 °C and 20 °Cwith six hop varieties (Polish and American). The rate of radical formation and lag time were found to depend on the variety of hop used. An increase in the lag time and a decrease in the rate of radical formation occurred when dry-hopping was performed at 20 °C for all hop varieties (at 5 °C in some varieties). The lag time had a strong correlation with the TPC (total polyphenols content) in beer. The rate of radical formation was correlated with the iron content of the beer. A decrease in iron concentration was observed after dry-hopping at 20 °C. Overall, the evaluation of free radical formation using ESR is useful for predicting oxidative changes in beer during storage.
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Affiliation(s)
- Olga Hrabia
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
| | - Maciej Ditrych
- Department of Microbial and Molecular Systems (M(2)S) Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, KU Leuven, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium; Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
| | - Aneta Ciosek
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| | - Katarzyna Fulara
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
| | - Mogens Larsen Andersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
| | - Aleksander Poreda
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland
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40
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Wieczorek MN, Zhou W, Pawliszyn J. Sequential thin film-solid phase microextraction as a new strategy for addressing displacement and saturation effects in food analysis. Food Chem 2022; 389:133038. [PMID: 35483299 DOI: 10.1016/j.foodchem.2022.133038] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 03/07/2022] [Accepted: 04/19/2022] [Indexed: 11/17/2022]
Abstract
Solid-phase microextraction (SPME) is robust, selective, sensitive, and can be automated. However, low extraction phase to sample volume ratio sometimes results in saturation, competition, or swelling phenomena in complex samples. A sequential extraction method using two thin-film SPME (TF-SPME) devices with different selectivities was developed. The sequential application of the thin films provided higher extraction capacities, while avoiding swelling, saturation, and displacement effects, and enabled the quantitative determination of all compounds in the analyzed samples, independent of their polarity and affinity to extraction phases. In the first step, a TF-SPME device with a poly(dimethylsiloxane) (PDMS) coating was used to deplete non-polar and other compounds present at high concentrations in the sample, which are typically associated with the undesirable phenomena. In the second step, a TF-SPME device coated with a combination of hydrophobic/lipophilic balanced (HLB) particles and PDMS (HLB/PDMS) was applied for the direct microextraction of the remaining compounds, including polar compounds left over after the first step. The proposed method resulted in decreased levels of interference and yielded encouraging analytical data for beer samples.
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Affiliation(s)
- Martyna N Wieczorek
- Department of Chemistry, University of Waterloo, Waterloo, ON N2L 3G1, Canada
| | - Wei Zhou
- Department of Chemistry, University of Waterloo, Waterloo, ON N2L 3G1, Canada
| | - Janusz Pawliszyn
- Department of Chemistry, University of Waterloo, Waterloo, ON N2L 3G1, Canada.
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41
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Carvalho DO, Guido LF. A review on the fate of phenolic compounds during malting and brewing: Technological strategies and beer styles. Food Chem 2022; 372:131093. [PMID: 34619521 DOI: 10.1016/j.foodchem.2021.131093] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 09/02/2021] [Accepted: 09/06/2021] [Indexed: 02/03/2023]
Abstract
This review provides an overview on the influence of malting and brewing on the overall phenolic content of barley malt and beer. Beer phenolics are mainly originated from barley malt and can be found in free and bound forms, in concentrations up to 50% lower comparing to sweet wort. The use of roasted malts, in combination with proper milling and high mashing temperatures at low pH can lead to a release of bound phenolic forms and increased extraction. New technological strategies such as special yeasts, manipulation of enzymatic activity and dry-hopping may be relevant to improve the phenolic profile of beer and attain phenolic levels with benefits both for beer stability and consumer's health. As the content of free ferulic acid in beer only accounts up to approximately 15% of total content, further studies should put emphasis on its bound forms in different beer styles and non-alcoholic beers.
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Affiliation(s)
- Daniel O Carvalho
- REQUIMTE/LAQV - Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal
| | - Luís F Guido
- REQUIMTE/LAQV - Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal.
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42
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Peng Z, Luo Y, Song C, Zhang Y, Sun S, Yu A, Zhang W, Zhao W, Zhang S, Xie J. A novel methodology and strategy to detect low molecular aldehydes in beer based on charged microdroplet driving online derivatization and high resolution mass spectrometry. Food Chem 2022; 383:132380. [PMID: 35180599 DOI: 10.1016/j.foodchem.2022.132380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 01/11/2022] [Accepted: 02/05/2022] [Indexed: 11/25/2022]
Abstract
The concentration of aldehydes is one of the important indicators in the food quality and safety. To efficiently analyze the four aldehydes (methanal, ethanal, propanal and n-butanal) in beer, charged microdroplet driving online derivatization apparatus coupled with high resolution mass spectrometry was firstly developed. Utilizing the high-speed reaction accelerated by microdroplets, the offline derivative of aldehydes with 2,4-dinitrophenylhydrazine in bulk was transferred into online derivatization. The developed method featured acceptable linearities (R2 ≥ 0.95), high sensitivities (LODs at ng mL-1 level) and qualified precisions (RSDs ≤ 8.4 %) for target compounds. Four aldehydes with trace amount were successfully determined in beer. The results indicated that the novel online analytical strategy did not require complex sample preparation and could conduct simple, rapid, sensitive detection of small molecule aldehydes with high throughput in beer or even other food samples.
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Affiliation(s)
- Zifang Peng
- College of Chemistry, Zhengzhou University, Zhengzhou 450001, PR China
| | - Yake Luo
- College of Chemistry, Zhengzhou University, Zhengzhou 450001, PR China
| | - Chenchen Song
- College of Chemistry, Zhengzhou University, Zhengzhou 450001, PR China
| | - Yanhao Zhang
- State Key Laboratory of Environmental and Biological Analysis, Department of Chemistry, Hong Kong Baptist University, Hong Kong, PR China.
| | - Shihao Sun
- Center of Advanced Analysis and Gene Sequencing, Zhengzhou University, Zhengzhou 450001, PR China
| | - Ajuan Yu
- College of Chemistry, Zhengzhou University, Zhengzhou 450001, PR China
| | - Wenfen Zhang
- College of Chemistry, Zhengzhou University, Zhengzhou 450001, PR China
| | - Wuduo Zhao
- College of Chemistry, Zhengzhou University, Zhengzhou 450001, PR China.
| | - Shusheng Zhang
- College of Chemistry, Zhengzhou University, Zhengzhou 450001, PR China
| | - Jianping Xie
- Center of Advanced Analysis and Gene Sequencing, Zhengzhou University, Zhengzhou 450001, PR China
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43
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Prusova N, Dzuman Z, Jelinek L, Karabin M, Hajslova J, Rychlik M, Stranska M. Free and conjugated Alternaria and Fusarium mycotoxins during Pilsner malt production and double-mash brewing. Food Chem 2022; 369:130926. [PMID: 34474284 DOI: 10.1016/j.foodchem.2021.130926] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 08/03/2021] [Accepted: 08/18/2021] [Indexed: 11/04/2022]
Abstract
Malting and brewing have previously been demonstrated to be risky procedures in terms of mycotoxins contamination. The goal of the study was to describe the fate of less investigated Fusarium and Alternaria mycotoxins, together with their conjugates, during these processes. The Pilsner malt producing process, together with double-mash brewing, were performed in a pilot-scale malting and brewery plants to simulate production of lager - the most popular type of central European beer. In addition, changes in temperature during barley germination were investigated to assess the influence of this critical step. QuEChERS-like extraction followed by UHPLC-HRMS/MS were utilized to quantify the mass balance of 13 mycotoxins and four of their conjugates. The results confirmed germination as the most determining malting step, followed by mashing of malt during brewing. Occurrence of type A trichothecenes, Alternaria mycotoxins and their conjugates in the final beer product indicates the need to take mitigation measures.
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Affiliation(s)
- Nela Prusova
- University of Chemistry and Technology, Department of Food Analysis and Nutrition, Prague, Czech Republic
| | - Zbynek Dzuman
- University of Chemistry and Technology, Department of Food Analysis and Nutrition, Prague, Czech Republic
| | - Lukas Jelinek
- University of Chemistry and Technology, Department of Biotechnology, Prague, Czech Republic
| | - Marcel Karabin
- University of Chemistry and Technology, Department of Biotechnology, Prague, Czech Republic
| | - Jana Hajslova
- University of Chemistry and Technology, Department of Food Analysis and Nutrition, Prague, Czech Republic
| | - Michael Rychlik
- Technical University of Munich, Analytical Food Chemistry, Freising, Germany
| | - Milena Stranska
- University of Chemistry and Technology, Department of Food Analysis and Nutrition, Prague, Czech Republic.
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Abstract
The biopreservation of beer, using only antimicrobial agents of natural origin to ensure microbiological stability, is of great scientific and commercial interest. This review article highlights progress in the biological preservation of beer. It describes the antimicrobial properties of beer components and microbiological spoilage risks. It discusses novel biological methods for enhancing beer stability, using natural antimicrobials from microorganisms, plants, and animals to preserve beer, including legal restrictions. The future of beer preservation will involve the skilled knowledge-based exploitation of naturally occurring components in beer, supplementation with generally regarded as safe antimicrobial additives, and mild physical treatments.
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Affiliation(s)
- Edyta Kordialik-Bogacka
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 171/173 Wolczanska Street, 90-530 Lodz, Poland.
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45
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Hu S, Deng H, Liu R, Yu W. Molecular brewing: The molecular structural effects of starch adjuncts on barley malt brewing performances. Int J Biol Macromol 2021; 193:661-671. [PMID: 34717974 DOI: 10.1016/j.ijbiomac.2021.10.097] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 09/18/2021] [Accepted: 10/13/2021] [Indexed: 10/20/2022]
Abstract
In this study, the effects of starch adjuncts with different fine molecular structures obtained by size-exclusion chromatography on the mashing and fermentation efficiencies of barley malts were investigated. Following fermentation, violate compounds of freshly-fermented beer samples were determined by headspace-solid-phase microextraction coupled with gas chromatography-mass spectrometry analysis (HS-SMPE-GC-MS). High performance liquid chromatography results showed that depending on their molecular structures, starch adjuncts addition significantly increased wort maltose and maltotriose content, whereas reducing the glucose content and thus both the ratios of glucose and maltotriose to that of the maltose. The whole fermentation by dry beer yeast was finished within the first 48 h and reached to equilibrium for the rest 72 h, represented by the stable soluble protein content. Results also showed that the addition of starch adjuncts resulted into increased alcohol content, which was mainly attributed to the altered glucose/maltose ratio. The HS-SPME-GC-MS results showed that whether or not with starch adjuncts addition, the composition of violate compounds were not significantly influenced, their content, on the contrary, were altered, represented by different peak heights. This study provides important information concerning the molecular effects of starch adjuncts on brewing performances of barley malts, and also provides a new pathway for choosing suitable types of adjuncts for making beer with better quality.
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Affiliation(s)
- Shumin Hu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd., Qingdao, China
| | - Hutai Deng
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, Guangdong, China
| | - Renhan Liu
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, Guangdong, China
| | - Wenwen Yu
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, Guangdong, China.
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Liu TT, Li SJ, Zhang XS, Wang J, Deng YX, Sun XJ, Xing ZY, Wu RF. A Facile Probe for Fluorescence Turn-on and Simultaneous Naked-Eyes Discrimination of H 2S and biothiols (Cys and GSH) and Its Application. J Fluoresc 2021. [PMID: 34687397 DOI: 10.1007/s10895-021-02838-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Accepted: 10/18/2021] [Indexed: 10/20/2022]
Abstract
Hydrogen sulfide and biothiol molecules such as Cys and GSH acted important roles in many physiological processes. To simultaneously detect and distinguish them was quite necessary by a suitable fluorescent probe. A novel chemosensor 4-(4-(benzo[d]thiazol-2-yl)-2-methoxyphenoxy)-7-nitrobenzo[c][1,2,5]oxadiazole (BMNO) was designed to detect H2S/Cys/GSH using the combination of nitrobenzofurazan (NBD) and benzothiazole fluorophores linked by a facile ether bond. The probe BMNO was developed for simultaneous identification of H2S, Cys and GSH. Noticeably, the color changes (from colorless to light purple, light orange and light yellow) of probe BMNO solutions for sensing H2S, Cys and GSH could be observed by naked eyes, respectively. The probe BMNO exhibited high selectivity and sensitivity for H2S, Cys and GSH showing distinct optical signal with detection limit as low as 0.15 μM, 0.03 μM and 0.14 μM, respectively. The sensing mechanism was clarified by spectrum analysis and some controlled experiments. In addition, these outstanding properties of probe BMNO enabled its practical applications in detection H2S in beer, and in cell imaging for Cys and GSH as well.
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47
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Matviychuk Y, Haycock S, Rutan T, Holland DJ. Quantitative analysis of wine and other fermented beverages with benchtop NMR. Anal Chim Acta 2021; 1182:338944. [PMID: 34602196 DOI: 10.1016/j.aca.2021.338944] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 08/10/2021] [Accepted: 08/11/2021] [Indexed: 11/16/2022]
Abstract
We present a fully automated approach for quantitative compositional analysis of fermented beverages using benchtop nuclear magnetic resonance (NMR) spectroscopy. NMR spectroscopy, renowned for its applications in chemical structure elucidation, is gaining attention as a quantitative analytical technique due to its inherent linearity and the ability to obtain comprehensive quantitative information with a single simple experiment. Recently developed benchtop NMR spectrometers offer the quantitative capabilities of NMR to a wide range of potential users in industry, but their applicability has been limited by the reduced effective spectral resolution and the need for more advanced data processing. We address this problem with a model-based algorithm that hinges on the well-understood description of quantum mechanical phenomena in NMR spectroscopy. We demonstrate the effectiveness of our approach on a challenging problem of analysing the composition of wine and related fermented beverages - an important potential niche application of quantitative NMR. We successfully quantify more than 15 major components in the wine matrix and enable the quantification of species whose analysis is generally not possible with established methods. The average discrepancy of the obtained concentrations, when compared to the traditional methods of analysis, usually does not exceed 10% and is lower for the most abundant species (e.g. below 5% for ethanol).
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Affiliation(s)
- Yevgen Matviychuk
- University of Canterbury, Private Bag 4800, Christchurch, 8140, New Zealand
| | - Sharlene Haycock
- Nelson Marlborough Institute of Technology, Marlborough Campus, P.O. Box 643, Blenheim, 7240, New Zealand
| | - Tanya Rutan
- Bragato Research Institute, Marlborough Research Centre, 85 Budge Street, Blenheim, 7201, New Zealand
| | - Daniel J Holland
- University of Canterbury, Private Bag 4800, Christchurch, 8140, New Zealand.
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48
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Cote DJ, Samanic CM, Smith TR, Wang M, Smith-Warner SA, Stampfer MJ, Egan KM. Alcohol intake and risk of glioma: results from three prospective cohort studies. Eur J Epidemiol 2021; 36:965-974. [PMID: 34482513 DOI: 10.1007/s10654-021-00800-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Accepted: 08/20/2021] [Indexed: 12/31/2022]
Abstract
PURPOSE The association between alcohol intake and glioma remains unclear. We evaluated the association between alcohol intake and incidence of glioma in three large, prospective cohort studies with repeated alcohol assessments. METHODS We harnessed data from three studies with repeat alcohol assessment to compute hazard ratios (HR) and 95% confidence intervals (CI) for glioma by overall alcohol intake and intake from specific beverages using Cox proportional hazards regression, adjusted for age, cohort, body mass index, smoking status, and caloric intake. Analyses were conducted separately for glioma overall and for glioblastoma (GBM). RESULTS We confirmed 554 incident glioma cases (362 GBM) among 237,505 participants with 6,216,378 person-years of follow up. Cumulative average alcohol intake was associated with reduced risk of glioma (HR = 0.75, 95%CI:0.56-0.99 comparing > 8-15 to ≤ 0.5 g/d; HR = 0.71, 95%CI:0.53-0.96 comparing > 15 g/d to ≤ 0.5 g/d). When stratified by sex, for the same comparisons, the HRs for men were 0.57 (95%CI:0.36-0.89) and 0.79 (0.53-1.16), and for women 0.90 (95%CI:0.62-1.30) and 0.62, 95%CI:0.39-0.97. Results were consistent when examining cumulative average, baseline, and recent intake, and with a 4 year lag. CONCLUSION These results provide evidence against a positive association between alcohol intake and glioma risk. Alcohol intake was associated with reduced risk of glioma in both men and women.
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Affiliation(s)
- David J Cote
- Channing Division of Network Medicine, Department of Epidemiology, Harvard T.H. Chan School of Public Health, Brigham and Women's Hospital, 181 Longwood Avenue, Boston, MA, 02115, USA. .,Department of Neurosurgery, Computational Neuroscience Outcomes Center, Brigham and Women's Hospital, Boston, MA, USA.
| | - Claudine M Samanic
- Department of Biostatistics and Bioinformatics, H. Lee Moffitt Cancer Center & Research Institute, Tampa, FL, USA
| | - Timothy R Smith
- Department of Neurosurgery, Computational Neuroscience Outcomes Center, Brigham and Women's Hospital, Boston, MA, USA
| | - Molin Wang
- Channing Division of Network Medicine, Department of Epidemiology, Harvard T.H. Chan School of Public Health, Brigham and Women's Hospital, 181 Longwood Avenue, Boston, MA, 02115, USA.,Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, USA
| | - Stephanie A Smith-Warner
- Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, USA.,Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA
| | - Meir J Stampfer
- Channing Division of Network Medicine, Department of Epidemiology, Harvard T.H. Chan School of Public Health, Brigham and Women's Hospital, 181 Longwood Avenue, Boston, MA, 02115, USA.,Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, USA.,Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA
| | - Kathleen M Egan
- Department of Cancer Epidemiology, H. Lee Moffitt Cancer Center & Research Institute, Tampa, FL, USA
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49
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Giannakou K, Visinoni F, Zhang P, Nathoo N, Jones P, Cotterrell M, Vrhovsek U, Delneri D. Biotechnological exploitation of Saccharomyces jurei and its hybrids in craft beer fermentation uncovers new aroma combinations. Food Microbiol 2021; 100:103838. [PMID: 34416971 DOI: 10.1016/j.fm.2021.103838] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 04/16/2021] [Accepted: 05/25/2021] [Indexed: 12/29/2022]
Abstract
Hybridisation is an important evolutionary mechanism to bring about novel phenotypes and may produce new hybrids with advantageous combinations of traits of industrial importance. Within the Saccharomyces genus, Saccharomyces jurei is a newly discovered species and its biotechnological potential has not yet been fully explored. This yeast was found to be able to grow well in unhopped wort and at low temperatures, qualities necessary in good candidates for fermented bevarages. Here, we analysed its fermentation and aroma profile and created novel non-GMO hybrids between S. jurei and S. cerevisiae ale yeasts to develop new starter strains with interesting flavours for the craft brewing and beverage industry in general. Pilot beer fermentations with specific hybrids showed a good fermentation performance, similar to the ale parent strain, while eliminating the hyper-attenuation characteristic and a more complex flavour profile. This study exploits the genetic diversity of yeasts and shows how inter-specific hybridisation and clone selection can be effectively used in brewing to create new products and to eliminate or increase specific traits.
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Affiliation(s)
- Konstantina Giannakou
- Manchester Institute of Biotechnology, University of Manchester, 131 Princess Street, Manchester, M1 7DN, UK; Cloudwater Brew Co, 7-8 Piccadilly Trading Estate, Manchester, M1 2NP, UK
| | - Federico Visinoni
- Manchester Institute of Biotechnology, University of Manchester, 131 Princess Street, Manchester, M1 7DN, UK
| | - Penghan Zhang
- Foundation Edmund Mach, Via Edmund Mach 1, 38010, San Michele all'Adige, TN, Italy
| | - Nishan Nathoo
- Manchester Institute of Biotechnology, University of Manchester, 131 Princess Street, Manchester, M1 7DN, UK
| | - Paul Jones
- Cloudwater Brew Co, 7-8 Piccadilly Trading Estate, Manchester, M1 2NP, UK
| | - Mark Cotterrell
- Cloudwater Brew Co, 7-8 Piccadilly Trading Estate, Manchester, M1 2NP, UK
| | - Urska Vrhovsek
- Foundation Edmund Mach, Via Edmund Mach 1, 38010, San Michele all'Adige, TN, Italy
| | - Daniela Delneri
- Manchester Institute of Biotechnology, University of Manchester, 131 Princess Street, Manchester, M1 7DN, UK.
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50
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Souza SO, Ávila DVL, Cerdà V, Araujo RGO. Selenium inorganic speciation in beers using MSFIA-HG-AFS system after multivariate optimization. Food Chem 2021; 367:130673. [PMID: 34352693 DOI: 10.1016/j.foodchem.2021.130673] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 06/01/2021] [Accepted: 07/20/2021] [Indexed: 11/16/2022]
Abstract
In this work, the use of a multisyringe flow injection analysis coupled to hydride generation atomic fluorescence spectrometry (MSFIA-HG-AFS) for inorganic selenium chemical speciation was proposed. A Doehlert design was applied to optimize the experimental conditions for hydride generation (NaBH4 and HCl concentrations). The limits of quantification (LoQ) obtained were 0.07 µg L-1, for total inorganic Se, and 0.08 µg L-1, for Se(IV). Accuracy and precision of the proposed analytical method were evaluated through analysis of standard reference material and addition and recovery tests. The optimized method was applied to analyses of eight samples of beer, produced in Spain, obtaining concentrations for Se(IV) (<0.08 - 0.46 ± 0.01 µg L-1), total inorganic Se (0.47 ± 0.01 - 3.04 ± 0.62 µg L-1) and Se(VI) (0.06 ± 0.01 - 3.00 ± 0.59 µg L-1). The proposed analytical method was accurate, precise and sensitivity for determination of selenium species in beer samples.
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Affiliation(s)
- Sidnei O Souza
- Universidade Federal da Bahia, Instituto de Química, Departamento de Química Analítica, Salvador, Bahia 40170-115, Brazil; Universidade Federal de Sergipe, Departamento de Farmácia, Lagarto, Sergipe 49400-000, Brazil
| | - Dayara Virgínia L Ávila
- Universidade Federal da Bahia, Instituto de Química, Departamento de Química Analítica, Salvador, Bahia 40170-115, Brazil
| | - Victor Cerdà
- Group of Analytical Chemistry, Automation and Environment, Department of Chemistry, University of the Balearic Islands, E-07122 Palma de Mallorca, Spain
| | - Rennan Geovanny O Araujo
- Universidade Federal da Bahia, Instituto de Química, Departamento de Química Analítica, Salvador, Bahia 40170-115, Brazil; Instituto Nacional de Ciência e Tecnologia do CNPq - INCT de Energia e Ambiente, Universidade Federal da Bahia, Salvador, Bahia 40170-115, Brazil.
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