Use of High Hydrostatic Pressure to Increase the Content of Xanthohumol in Beer Wort

Food and Bioprocess Technology

Volumn 6, Issue 9, 2013, Pages 2478-2485

  Santos, Mickael C ^a   Salvador, Ângelo C ^a   Domingues, Fernando M ^a   Cruz, José M ^b   Saraiva, Jorge A ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

^b IBESA Instituto de Bebidas e Saú   (Portugal)

Author keywords

Bioactive compounds; Extraction; High pressure; Hops (Humulus lupulus L.); Wort beer; Xanthohumol

Indexed keywords

BIOACTIVE COMPOUNDS; FUNCTIONAL COMPOUNDS; FUNCTIONAL PROPERTIES; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; HIGH-PRESSURE TREATMENT; HOPS (HUMULUS LUPULUS L.); XANTHOHUMOL;

EXTRACTION; HYDROSTATIC PRESSURE; PHASE TRANSITIONS;

BEER;

HUMULUS; HUMULUS LUPULUS;

EID: 84881558344     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0952-0     Document Type: Article

References (48)

1. Analytica-EBC. (1998). European Brewery Convention. Nurnberg: Verlag Hans Carl Getranke-Fachverlag.
2. Back, W., Zuercher, A., & Wunderlich, S. (2004) Production of beer and other drinks with a high xanthohumol content is effected by addition to a malt or fruit wort of hops with a high xanthohumol content. Patent No DE10256166-A1; DE10256166-B4.
3. Bhattacharya, S., Virani, S., Zavro, M., & Haas, G. J. (2003). Inhibition of Streptococcus mutans and other oral streptococci by hop (Humulus lupulus L.) constituents. Economic Botany, 57(1), 118-125.
4. Biendl, M., Methner, F., Stettner, G., & Walker, C. (2004). Brewing trials with a xanthohumol-enriched hop product. Brauwelt International, 22, 182-184.
5. Buckwold, V. E., Wilson, R. J. H., Nalca, A., Beer, B. B., Voss, T. G., Turpin, J. A., et al. (2004). Antiviral activity of hop constituents against a series of DNA and RNA viruses. Antiviral Research, 61(1), 57-62.
6. Cho, Y. C., Kim, H. J., Kim, Y. J., Lee, K. Y., Choi, H. J., Lee, I. S., et al. (2008). Differential anti-inflammatory pathway by xanthohumol in IFN-gamma and LPS-activated macrophages. International Immunopharmacology, 8(4), 567-573.
7. Corrales, M., Garcia, A. F., Butz, P., & Tauscher, B. (2009). Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure. Journal of Food Engineering, 90(4), 415-421.
8. Correia, I., Nunes, A., Saraiva, J. A., Barros, A. S., & Delgadillo, I. (2011). High pressure treatments largely avoid/revert decrease of cooked sorghum protein digestibility when applied before/after cooking. LWT-Food Science and Technology, 44(4), 1245-1249.
9. Delmulle, L., Bellahcene, A., Dhooge, W., Comhaire, F., Roelens, F., Huvaere, K., et al. (2006). Anti-proliferative properties of prenylated flavonoids from hops (Humulus lupulus L.) in human prostate cancer cell lines. Phytomedicine, 13(9-10), 732-734.
10. Figueiredo, A., Evtuguin, D., & Saraiva, J. (2010). Effect of high pressure treatment on structure and properties of cellulose in eucalypt pulps. Cellulose, 17(6), 1193-1202.
11. Fischer, S., Schoberl, H., Russ, W., & Meyer-Pittroff, R. (1998). The effects of hydrostatic high pressure on the brewing process and beer. In Ludwig, H. International Conference on Advances in High Pressure Bioscience and Biotechnology, pp. 419-422.
12. Gerhauser, C. (2005). Beer constituents as potential cancer chemopreventive agents. European Journal of Cancer, 41(13), 1941-1954.
13. Gerhauser, C., Alt, A., Heiss, E., Gamal-Eldeen, A., Klimo, K., Knauft, J., et al. (2002). Cancer chemopreventive activity of xanthohumol, a natural product derived from hop. Molecular Cancer Therapeutics, 1(11), 959-969.
14. Goldammer, T. (2008). The Brewer's handbook-the complete book to brewing beer. Virginia: Apex Publishers.
15. Gómez-Guillén, M. C., Giménez, B., & Montero, P. (2005). Extraction of gelatin from fish skins by high pressure treatment. Food Hydrocolloids, 19, 923-928.
16. He, X., Kim, S. S., Park, S. J., Seong, D. H., Yoon, W. B., Lee, H. Y., et al. (2010). Combined effects of probiotic fermentation and high-pressure extraction on the antioxidant, antimicrobial, and antimutagenic activities of Deodeok (Codonopsis lanceolata). Journal of Agricultural and Food Chemistry, 58(3), 1719-1725.
17. He, X., Yoon, W. B., Park, S. J., Park, D. S., & Ahn, J. (2011). Effects of pressure level and processing time on the extraction of total phenols, flavonoids, and phenolic acids from Deodeok (Codonopsis lanceolata). Food Science and Biotechnology, 20(2), 499-505.
18. Herath, W., Ferreira, D., Khan, S. I., & Khan, I. A. (2003). Identification and biological activity of microbial metabolites of xanthohumol. Chemical and Pharmaceutical Bulletin, 51(11), 1237-1240.
19. Jun, X. (2009). Caffeine extraction from green tea leaves assisted by high pressure processing. Journal of Food Engineering, 94(1), 105-109.
20. Koo, J. H., Kim, H. T., Yoon, H. Y., Kwon, K. B., Choi, I. W., Jung, S. H., et al. (2008). Effect of xanthohumol on melanogenesis in B16 melanoma cells. Experimental & Molecular Medicine, 40(3), 313-319.
21. Magalhães, P. J., Guido, L. F., Cruz, J. M., & Barros, A. A. (2007). Analysis of xanthohumol and isoxanthohumol in different hop products by liquid chromatography-diode array detection-electrospray ionization tandem mass spectrometry. Journal of Chromatography. A, 1150, 295-301.
22. Magalhães, P. J., Dostalek, P., Cruz, J. M., Guido, L. F., & Barros, A. A. (2008). The impact of a xanthohumol-enriched hop product on the behavior of xanthohumol and isoxanthohumol in pale and dark beers: a pilot scale approach. Journal of the Institute of Brewing, 114(3), 246-256.
23. Magalhães, P. J., Carvalho, D. O., Cruz, J. M., Guido, L. F., & Barros, A. A. (2009). Fundamentals and health benefits of xanthohumol, a natural product derived from Hops and Beer. Natural Product Communications, 4(5), 591-610.
24. Miranda, C. L., Stevens, J. F., Helmrich, A., Henderson, M. C., Rodriguez, R. J., Yang, Y. H., et al. (1999). Antiproliferative and cytotoxic effects of prenylated flavonoids from hops (Humulus lupulus) in human cancer cell lines. Food and Chemical Toxicology, 37(4), 271-285.
25. Monteiro, R., Calhau, C., Silva, A. O. E., Pinheiro-Silva, S., Cuerreiro, S., Gartner, F., et al. (2008). Xanthohumol inhibits inflammatory factor production and angiogenesis in breast cancer xenografts. Journal of Cellular Biochemistry, 104(5), 1699-1707.
26. Mujica-Paz, H., Valdez-Fragoso, A., Samson, C. T., Welti-Chanes, J., & Torres, J. A. (2011). High-pressure processing technologies for the pasteurization and sterilization of foods. Food and Bioprocess Technology, 4(6), 969-985.
27. Natarajan, P., Katta, S., Andrei, I., Ambati, V. B. R., Leonida, M., & Haas, G. J. (2008). Positive antibacterial co-action between hop (Humulus lupulus) constituents and selected antibiotics. Phytomedicine, 15(13), 194-201.
28. Nowakowska, Z. (2007). A review of anti-infective and anti-inflammatory chalcones. European Journal of Medicinal Chemistry, 42(2), 125-137.
29. Perez-Lamela, C., Ledward, D. A., Reed, R. J. R., & Simal-Gandara, J. (2002). Application of high-pressure treatment in the mashing of white malt in the elaboration process of beer. Journal of the Science of Food and Agriculture, 82(3), 258-262.
30. Perez-Lamela, C., Reed, R. J. R., & Simal-Gandara, J. (2004). High pressure application to wort and beer. Deutsche Lebensmittel-Rundschau, 100(2), 53-56.
31. Prasad, K. N., Yang, B., Zhao, M. M., Ruenroengklin, N., & Jiang, Y. M. (2009). Application of ultrasonication or high-pressure extraction of flavonoides from litchi fruit pericarp. Journal of Food Process Engineering, 32(6), 828-843.
32. Prasad, N. K., Yang, B., Zhao, M. M., Wang, B. S., Chen, F., & Jiang, Y. M. (2009). Effects of high-pressure treatment on the extraction yield, phenolic content and antioxidant activity of litchi (Litchi chinensis Sonn.) fruit pericarp. International Journal of Food Science and Technology, 44(5), 960-966.
33. Ramirez, R., Saraiva, J., Lamela, C. P., & Torres, J. A. (2009). Reaction kinetics analysis of chemical changes in pressure-assisted thermal processing. Food Engineering Reviews, 1(1), 16-30.
34. Salvador, A. C., Santos, M. D., & Saraiva, J. A. (2010). Effect of the ionic liquid bmim Cl and high pressure on the activity of cellulase. Green Chemistry, 12(4), 632-635.
35. Saraiva, J. A., & Rodrigues, I. M. (2011). Inhibition of potato tuber sprouting by pressure treatments. International Journal of Food Science and Technology, 46(1), 61-66.
36. Shouqin, Z., Jun, X., & Changzheng, W. (2005). Note: effect of high hydrostatic pressure on extraction of flavonoids in propolis. Food Science and Technology International, 11(3), 213-216.
37. Stevens, J. F., & Page, J. E. (2004). Xanthohumol and related prenylflavonoids from hops and beer: to your good health! Phytochemistry, 65(10), 1317-1330.
38. Stevens, J. F., Taylor, A. W., Clawson, J. E., & Deinzer, M. L. (1999). Fate of xanthohumol and related prenylflavonoids from hops to beer. Journal of Agricultural and Food Chemistry, 47(6), 2421-2428.
39. Stevens, J. F., Taylor, A. W., & Deinzer, M. L. (1999). Quantitative analysis of xanthohumol and related prenylflavonoids in hops and beer by liquid chromatography tandem mass spectrometry. Journal of Chromatography A, 832(1-2), 97-107.
40. Vincent, A. M., Edwards, J. L., Sadidi, M., & Feldman, E. L. (2008). The antioxidant response as a drug target in diabetic neuropathy. Current Drug Targets, 9(1), 94-100.
41. Vogel, S., & Heilmann, J. (2008). Synthesis, cytotoxicity, and antioxidative activity of minor prenylated chalcones from Humulus lupulus. Journal of Natural Products, 71(7), 1237-1241.
42. Wang, Q., Ding, Z. H., Liu, J. K., & Zheng, Y. T. (2004). Xanthohumol, a novel anti-HIV-1 agent purified from hops Humulus lupulus. Antiviral Research, 64(3), 189-194.
43. Wunderlich, S., Zurcher, A., & Back, W. (2005). Enrichment of xanthohumol in the brewing process. Molecular Nutrition & Food Research, 49(9), 874-881.
44. Xi, J. (2006). Effect of high pressure processing on the extraction of lycopene in tomato paste waste. Chemical Engineering and Technology, 29(6), 736-739.
45. Xi, J., Shen, D. J., Zhao, S., Lu, B. B., Li, Y., & Zhang, R. (2009). Characterization of polyphenols from green tea leaves using a high hydrostatic pressure extraction. International Journal of Pharmaceutics, 382(1-2), 139-143.
46. Zanoli, P., & Zavatti, M. (2008). Pharmacognostic and pharmacological profile of Humulus lupulus L. Journal of Ethnopharmacology, 116(3), 383-396.
47. Zhang, S. Q., Xi, J., & Wang, C. Z. (2005). High hydrostatic pressure extraction of flavonoids from propolis. Journal of Chemical Technology and Biotechnology, 80(1), 50-54.
48. Zhang, S., Chen, R., Wu, H., & Wang, C. (2006). Ginsenoside extraction from Panax quinquefolium L. (American ginseng) root by using ultrahigh pressure. Journal of Pharmaceutical and Biomedical Analysis, 41(1), 57-63.