Antioxidant Effect of Beer Polyphenols and Their Bioavailability in Dental-Derived Stem Cells (D-dSCs) and Human Intestinal Epithelial Lines (Caco-2) Cells

Abstract

Beer is one of the most consumed alcoholic beverages in the world, rich in chemical compounds of natural origin with high nutritional and biological value. It is made up of water, barley malt, hops, and yeast. The main nutrients are carbohydrates, amino acids, minerals, vitamins, and other compounds such as polyphenols which are responsible for the many health benefits associated with this consumption of drinks. Hops and malt are one of the raw materials for beer and are a source of phenolic compounds. In fact, about 30% of the polyphenols in beer comes from hops and 70%-80% from malt. Natural compounds of foods or plants exert an important antioxidant activity, counteracting the formation of harmful free radicals. In the presence of an intense stressing event, cells activate specific responses to counteract cell death or senescence which is known to act as a key-task in the onset of age-related pathologies and in the loss of tissue homeostasis. Many studies have shown positive effects of natural compounds as beer polyphenols on biological systems. The main aims of our research were to determine the polyphenolic profile of three fractions, coming from stages of beer production, the mashing process (must), the filtration process (prehopping solution), and the boiling process with the addition of hops (posthopping solution), and to evaluate the effects of these fractions on Dental-derived Stem Cells (D-dSCs) and human intestinal epithelial lines (Caco-2 cells). Furthermore, we underline the bioavailability of beer fraction polyphenols by carrying out the in vitro intestinal absorption using the Caco-2 cell model. We found an antioxidant, proliferating, and antisenescent effects of the fractions deriving from the brewing process on D-dSCs and Caco-2 cells. Finally, our results demonstrated that the bioavailability of polyphenols is greater in beer than in the control standards used, supporting the future clinical application of these compounds as potential therapeutic tools in precision and translational medicine.

UHPLC–MS/MS Analysis on Flavonoids Composition in Astragalus membranaceus and Their Antioxidant Activity

“…In the presence of an intense stressing event, cells activate specific responses to counteract cell death or senescence, which is known to act as a key task in the onset of age-related pathologies and the loss of tissue homeostasis [ 22 ]. Phenolics are generally recognized to be responsible for antioxidant and anti-aging effects, as well other beneficial actions [ 23 ]. Previous research showed that the total phenolic content of A. membranaceus from Western Siberia ranged from 100–190 mg GAE/g extract [ 24 ], which is consistent with this study.…”

Microbiota and Obesity: Where Are We Now?

“…We now know with certainty how our lifestyle, and above all our eating habits, are able to produce profound changes in our intestinal flora, changing its composition, ecology and functionality [55]. There is increasing evidence that a diet rich in polyphenols-present mainly in foods and beverage of plant origin-can have an anti-oxidant and anti-obesity effect in humans [27,70]. A healthy and balanced diet, which also includes a correct daily consumption of calories-nowadays in the Western world a target to be pursued with difficulty-produces positive effects on our health, with different molecular mechanisms, some of which directly involve the microbiota [27].…”

Phenolic Compounds From Brewer's Spent Grains: Toward Green Recovery Methods and Applications in the Cosmetic Industry

“…BSG is a good source of valuable bioactive ingredients such as phenolic compounds extracted for the potential revalorization of this waste. The commercial usage of BSG bioactive extracts has already been explored as a nutraceutical ingredient, but its implementation in the cosmetic industry has only recently started to be proposed (Almendinger et al, 2020;Bucci et al, 2020;Di Domenico et al, 2020).…”