Comparative Study of the Contribution of Hop (<i>Humulus Lupulus</i> L.) Hard Resins Extracted from Different Hop Varieties to Beer Quality Parameters

Almaguer, Cynthia; Gastl, Martina; Arendt, Elke K.; Becker, Thomas

doi:10.1094/asbcj-2015-0327-01

Cited by 12 publications

(11 citation statements)

References 15 publications

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“…IAAs and MHBAs both activate the vagus nerve, but the consequent responses in the brain differ, presumably depending on the combination of T2Rs activated by these bitter acids. A previous study reported that oxidized bitter components elicit milder bitterness than those elicited by IAAs [70], suggesting that IAAs and MHBAs differently impact T2Rs. Further studies to identify the receptor subtypes for MHBAs and their individual components may provide new approaches for modifying brain neurotransmission by bitter components.…”

Section: Mhbas Enhance Cognitive Function Via Activation Of the Vagusmentioning

confidence: 90%

Improving Effects of Hop-Derived Bitter Acids in Beer on Cognitive Functions: A New Strategy for Vagus Nerve Stimulation

2020

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Dementia and cognitive decline are global public health problems. Moderate consumption of alcoholic beverages reduces the risk of dementia and cognitive decline. For instance, resveratrol, a polyphenolic compound found in red wine, has been well studied and reported to prevent dementia and cognitive decline. However, the effects of specific beer constituents on cognitive function have not been investigated in as much detail. In the present review, we discuss the latest reports on the effects and underlying mechanisms of hop-derived bitter acids found in beer. Iso-α-acids (IAAs), the main bitter components of beer, enhance hippocampus-dependent memory and prefrontal cortex-associated cognitive function via dopamine neurotransmission activation. Matured hop bitter acids (MHBAs), oxidized components with β-carbonyl moieties derived from aged hops, also enhance memory functions via norepinephrine neurotransmission-mediated mechanisms. Furthermore, the effects of both IAAs and MHBAs are attenuated by vagotomy, suggesting that these bitter acids enhance cognitive function via vagus nerve stimulation. Moreover, supplementation with IAAs attenuates neuroinflammation and cognitive impairments in various rodent models of neurodegeneration including Alzheimer’s disease. Daily supplementation with hop-derived bitter acids (e.g., 35 mg/day of MHBAs) may be a safe and effective strategy to stimulate the vagus nerve and thus enhance cognitive function.

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Section: Mhbas Enhance Cognitive Function Via Activation Of the Vagusmentioning

confidence: 90%

Improving Effects of Hop-Derived Bitter Acids in Beer on Cognitive Functions: A New Strategy for Vagus Nerve Stimulation

2020

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“…Therefore, improvements to dry-hopping technology are important for preserving volatile oils. Dry-hopping originally consisted of adding hops plugs immediately prior to serving beer; modern techniques include adding hops plugs at the end of the boiling or cold stages, to the primary or secondary fermenter, or directly to the keg . Adding hops plugs to the secondary fermenter prevents the proliferation of bacteria on unsterilized hops due to low pH and alcohol levels; because this stage occurs after primary CO 2 formation, this technique also prevents hops aromas from boiling off.…”

Section: Characteristics Of H Lupulus and Dry-hopping Techniquesmentioning

confidence: 99%

“…Dry-hopping originally consisted of adding hops plugs immediately prior to serving beer; modern techniques include adding hops plugs at the end of the boiling or cold stages, to the primary or secondary fermenter, or directly to the keg. 22 Adding hops plugs to the secondary fermenter prevents the proliferation of bacteria on unsterilized hops due to low pH and alcohol levels; because this stage occurs after primary CO 2 formation, this technique also prevents hops aromas from boiling off. This dry-hopping technique is increasingly prevalent in commercial breweries because it plays an important role in preserving volatile oil aromas, and increases α-acid and xanthohumol levels, which influence the biological activity of beer.…”

Section: ■ Introductionmentioning

confidence: 99%

Role of Characteristic Components of Humulus lupulus in Promoting Human Health

Lin

Xiang

Chen

et al. 2019

J. Agric. Food Chem.

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Over the next 50 years, the prevention and control of chronic diseases, such as obesity, cardiovascular disease, Alzheimer's disease, and many cancers, will be one of the most critical challenges in human health. Plant biochemistry and phytonutrient supplements are a promising complementary therapy for the management of chronic disease. Among them, Humulus lupulus has attracted special attention throughout the world because it contains numerous dietary phytochemicals that not only contribute to the aroma and flavor of beer but may also be used for medicinal purposes, as its properties include antiseptic, (an)aphrodisiac, anticancer, antiplatelet, antibacterial, antidiuretic, anti-inflammatory, sedative, hypnotic, and stomachic properties. This review sought to identify and understand the risk factors for chronic disease with a focus on two types of phytochemicals, bitter acids and xanthohumol. The goal was to understand how their metabolites promote human health and reduce the risk of chronic disease.

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“…Mandarina Bavaria is a 'Hueller special flavour' variety. In contrast to hops that can be classified by the traditional scheme (aroma and fine-aroma varieties on one hand and bittering, high α and super high α varieties on the other hand) (1,2), flavour varieties do not share one or more chemical features but only the potential to achieve a beer aroma, which is not linked to the aroma that is derived using traditional varieties. Whereas traditional aroma varieties produce a spicy or herbal 'noble hop aroma', flavour hops are often responsible for tropical fruity aromas in beer (3)(4)(5).…”

Section: Introductionmentioning

confidence: 98%

Influence of hop harvest date of the ‘Mandarina Bavaria’ hop variety on the sensory evaluation of dry‐hopped top‐fermented beer

Schnaitter¹,

Wimmer²,

Kollmannsberger³

et al. 2016

J. Inst. Brew.

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To impart a special hop aroma to beer, dry‐hopping is a technique that is becoming more and more popular with commercial breweries. Nevertheless, until now little was known about the factors that influence the reproducibility (and consistent product quality) of dry‐hopping with flavour varieties. One factor that could influence the sensory impressions and aroma profile compositions of dry‐hopped beers is the hop harvest date. Therefore, to determine the effects of different harvest dates of the flavour variety ‘Mandarina Bavaria’ on the aroma of top‐fermented beer, laboratory‐scale dry‐hopping trials were performed. Besides tasting sessions of brewed beers, relative quantities of selected hop‐derived, as well as beer‐originated aroma compounds, were investigated by headspace–solid‐phase microextraction–gas chromatography–mass spectrometry. Duo–trio tests between the beers hopped with pellets of different harvest dates showed no significant differences (α = 0.05) between them. In addition, these beers had similar profiles in a five‐point profile tasting scheme. On the other hand, relative concentrations of some hop‐derived aroma compounds – especially myrcene, which is known to be able to contribute to beer flavour – increased corresponding to a later harvest date, while beer originated volatiles were not different between the beers. Analytical results combined with the results of sensory evaluations led to the conclusion that the harvest date of Mandarina Bavaria was not a dominant factor in the dry‐hopping aroma of top‐fermented beers. High amounts of fermentation by‐products are likely responsible for masking effects resulting in no sensory distinctness between the samples with different hop aroma compound concentrations. Copyright © 2016 The Institute of Brewing & Distilling

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Comparative Study of the Contribution of Hop (Humulus Lupulus L.) Hard Resins Extracted from Different Hop Varieties to Beer Quality Parameters

Cited by 12 publications

References 15 publications

Improving Effects of Hop-Derived Bitter Acids in Beer on Cognitive Functions: A New Strategy for Vagus Nerve Stimulation

Improving Effects of Hop-Derived Bitter Acids in Beer on Cognitive Functions: A New Strategy for Vagus Nerve Stimulation

Role of Characteristic Components of Humulus lupulus in Promoting Human Health

Influence of hop harvest date of the ‘Mandarina Bavaria’ hop variety on the sensory evaluation of dry‐hopped top‐fermented beer

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