Does Beer Contain Compounds That Might Interfere with Cholesterol Metabolism?

Müller, Robert; Walker, Sam; Brauer, John; Junquera, Maria

doi:10.1002/j.2050-0416.2007.tb00263.x

Cited by 7 publications

(11 citation statements)

References 30 publications

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“…The only available data on plant sterols in beer are results from Muller et al (2007) and Rapota and Tyrsin (2015) [ 22 , 46 ]. Both indicated that BSS from malt and hop could compete with cholesterol for protein binding and uptake.…”

Section: Discussionmentioning

confidence: 99%

“…Our own preliminary data showed that brewer’s hop and malting barley contain, respectively, >140 and >50 mg free plant sterols per 100 g DW [ 23 ]. Muller et al (2007) analyzed a few beer samples ( n = 4), proving the presence of BSS in beer, but the results were not quantitative [ 22 ]. Throughout the current study, BSSG, BSS, campesterol, ergosterol, and stigmasterol could be detected and quantified in a variety of different beers ( Table 5 ).…”

Section: Discussionmentioning

confidence: 99%

“…Muller et al (2007) suggested that BSS(G) and ergosterol from beer can compete with cholesterol during protein binding and as such prevent cholesterol uptake. However, he did not succeed in quantifying the true amounts of BSS(G) present in beers [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

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Plant-Based Beverages as Good Sources of Free and Glycosidic Plant Sterols

et al. 2017

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Abstract:To address the ever-growing group of health-conscious consumers, more and more nutritional and health claims are being used on food products. Nevertheless, only very few food constituents, including plant sterols, have been appointed an approved health claim (European Commission and Food and Drugs Administration). Plant sterols are part of those limited lists of approved compounds for their cholesterol-lowering properties but have been praised for their anti-inflammatory and anti-carcinogenic properties as well. Despite this indisputable reputation, direct quantitative data is still lacking for naturally present (conjugated) plant sterols in beverages. This study aimed to fill this gap by applying a validated extraction and UPLC-MS/MS detection method to a diverse range of everyday plant-based beverages. β-sitosterol-β-D-glucoside (BSSG) showed to be by far the most abundant sterol in all beverages studied, with concentrations up to 60-90 mg per 100 mL in plant-based milk alternatives and fresh fruit juices. Ergosterol (provitamin D 2 ) could be found in beers (0.8-6.1 µg per 100 mL, from the yeast) and occasionally in juices (17-29 µg per 100 mL). Overall, the results demonstrated that the concentrations of water-soluble sterol conjugates have been underestimated significantly and that specific plant-based beverages can be good, low-fat sources of these plant sterols.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Plant-Based Beverages as Good Sources of Free and Glycosidic Plant Sterols

et al. 2017

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“…The effect of fat-like substances on the formation of the colloidal system of beer is ambiguous and is caused by the nature of lipids. Complex lipid-like compounds’ phytosterols, which include β-sitosterol and homologues (stigmasterol, campesterol and brassicasterol) of barley and hops, as well as yeast ergosterol, are formed from lanosterol [ 135 , 136 ]. The biosynthesis of phytosterols has precursors in the form of acetic and mevalonic acids, which are converted in the process of fermentation to squalene with varying degrees of cyclization and conjugation [ 137 ].…”

Section: The Beer’s “Body” Biomoleculesmentioning

confidence: 99%

The Influence of Biomolecule Composition on Colloidal Beer Structure

et al. 2021

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Recent studies have revealed an interest in the composition of beer biomolecules as a colloidal system and their influence on the formation of beer taste. The purpose of this research was to establish biochemical interactions between the biomolecules of plant-based raw materials of beer in order to understand the overall structure of beer as a complex system of bound biomolecules. Generally accepted methods of analytical research in the field of brewing, biochemistry and proteomics were used to solve the research objectives. The studies allowed us to establish the relationship between the grain and plant-based raw materials used, as well as the processing technologies and biomolecular profiles of beer. The qualitative profile of the distribution of protein compounds as a framework for the formation of a colloidal system and the role of carbohydrate dextrins and phenol compounds are given. This article provides information about the presence of biogenic compounds in the structure of beer that positively affect the functioning of the body. A critical assessment of the influence of some parameters on the completeness of beer taste by biomolecules is given. Conclusion: the conducted analytical studies allowed us to confirm the hypothesis about the nitrogen structure of beer and the relationship of other biomolecules with protein substances, and to identify the main factors affecting the distribution of biomolecules by fractions.

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“…However, these applications are often focussed on developing methods to identify beer quality for comparison or quality control (Casey and Bamforth, 2010; Biancolillo et al , 2014; Giovenzana et al , 2014). Similarly, studies have also focussed on identifying differences between styles and beer components to quantify health concerns ranging from cardiomyopathy to cirrhosis and drinkability (Thomas and Millstone, 2003; Ogbonna, 2009) or benefits (Muller et al , 2007; Casey and Bamforth, 2010; Granato et al , 2010; Pihlava et al , 2016).…”

Section: Literature Reviewmentioning

confidence: 99%

British beer styles. Where are they heading?

Parker

Taylor

Johnson³

et al. 2019

BFJ

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Purpose The purpose of this paper is to analyse data from routine quality control samples of beer over a ten year period to provide comparisons with a previous study in 2006 and apply interpretations to the contemporary beer market. Design/methodology/approach Data from laboratory analysis of 1,469 beers submitted for due diligence quality assurance from commercial microbreweries were analysed. Additional commercial samples were taken for analysis of sour beers and cask conditioned beers as examples of niche product areas. Findings Style characteristics were summarized as a reference for industry evaluation and as a basis for comparisons. Differences were noted between the characteristics found and those of a similar study in 2006. Average alcohol by volume increased by 1.2 per cent, bitterness levels increased by 6.1 per cent while colour decreased by 22 per cent. These differences suggest that standard UK beers are undergoing change. A study of sour beers indicated specific features in this recently popular style and confirmed the use of a different microbiology. Analysis of cask ales indicated some variability in quality suggesting the need for greater quality control. Research limitations/implications The comparison with the previous study has limitations as the samples were not individually comparable but were from major established microbreweries and so representative of the industry. The work analysed UK beers only but will act as a base line for comparison to other markets. Moreover, the data may be relevant to other forms of market analysis seeking to identify factors associated to consumer preferences. Practical implications The data presented have relevance to breweries looking to develop their portfolios and product descriptions, to the drinking public and to regulatory bodies in providing a benchmark for comparisons and for assisting in defining the recently promoted term “craft beer”. Social implications The findings are relevant to beverage development and consumer education of alcoholic beverages by allowing discrimination between styles with different characteristics affecting consumer choice and when assessing styles for industrial, legislative and health research. Beers today appear to be more varied than in past decades but show lower colour and higher bitterness characteristics. As these features particularly relate to ingredients they may have implications in their contributions to diet and health. Originality/value The work has value in replicating the previous study to illustrate changes and trends. It presents novel data on recently popular sour beers and assesses traditional cask beer with implications for product quality.

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Does Beer Contain Compounds That Might Interfere with Cholesterol Metabolism?

Cited by 7 publications

References 30 publications

Plant-Based Beverages as Good Sources of Free and Glycosidic Plant Sterols

Plant-Based Beverages as Good Sources of Free and Glycosidic Plant Sterols

The Influence of Biomolecule Composition on Colloidal Beer Structure

British beer styles. Where are they heading?

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