Factors Influencing the Antibiotic Activity of Lupulon 123

Chin, Yin-Ch'Ang; Chang, Nai-ch'u; Anderson, Hamilton H.

doi:10.1172/jci102177

Cited by 17 publications

(10 citation statements)

References 6 publications

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“…The mechanism of inhibition of beer spoilage bacteria is known. Gram‐positive bacterial species such as Lactobacillus, Streptococcus, Staphylococcus, Micrococus, Bacillus , and Pediococcus (Shimwell ; Chin and others ; Schmalreck and Teuber ; Sakamoto and Konings ) can spoil beer, increase turbidity, and produce unpleasant aromatic compounds such as diacetyl or hydrogen sulfide (Sakamoto and Konings ). The mechanism of inhibition of sensitive cells by hop resins was 1st explained by Simpson (Simpson ).…”

Section: Antimicrobial Activitiesmentioning

confidence: 99%

Biologically Active Compounds from Hops and Prospects for Their Use

Karabín

Hudcová

Jelínek

et al. 2016

Comp Rev Food Sci Food Safe

195

200

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Although female cones of the hop plant (Humulus lupulus) are known primarily as raw material supplying characteristic bitterness and aroma to beer, their equally significant health-promoting effects have been known to mankind for several thousand years and hop is a plant traditionally utilized in folk medicine. This paper summarizes the scientific knowledge on the effects of all 3 major groups of secondary metabolites of hops; polyphenols, essential oils, and resins. Because of their chemical diversity, it is no coincidence that these compounds exhibit a wide range of pharmacologically important properties. In addition to antioxidant, anti-inflammatory, and anticancer-related properties, particular attention is being paid to prenylflavonoids that occur almost exclusively in hops and are considered to be some of the most active phytoestrogens known. Hop oils and resins are well known for their sedative and other neuropharmacological properties, but in addition, these compounds exhibit antibacterial and antifungal effects. Recently, alpha bitter acids have been shown to block the development of a number of complex lifestyle diseases that are referred to by the collective name "metabolic syndrome." Information presented in this review confirms the significant potential for the use of hops in the pharmaceutical industry and provides an understanding of beer as a natural drink that, although moderately consumed, may become a source of many health-promoting compounds.

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Section: Antimicrobial Activitiesmentioning

confidence: 99%

Biologically Active Compounds from Hops and Prospects for Their Use

Karabín

Hudcová

Jelínek

et al. 2016

Comp Rev Food Sci Food Safe

195

200

View full text Add to dashboard Cite

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“…Chin et al demonstrated that lupulone ( 6 ) inhibits the growth of a virulent strain of Mycobacterium tuberculosis in vitro and considerably suppressed the development of tuberculotic lung lesions in mice when administrated either intramuscularly or intragastrically. , Humulone ( 1 ) also proved to be effective, although to a lesser extent, while the iso-α-acids were negative. A detailed study of influencing parameters showed that 6 remains active, regardless of experimental variations in pH, NaCl concentrations, and serum content . Indeed, in a small-scale study in tuberculosis patients, daily oral administration of 5 g of 6 for 3 months was considered therapeutically active, without toxicity .…”

Section: Bactericidal Activity Of Hopsmentioning

confidence: 99%

“…A detailed study of influencing parameters showed that 6 remains active, regardless of experimental variations in pH, NaCl concentrations, and serum content. 124 Indeed, in a small-scale study in tuberculosis patients, daily oral administration of 5 g of 6 for 3 months was considered therapeutically active, without toxicity. 125 However, the most suitable method of administration and the possible development of drug resistance have not been investigated.…”

Section: Bactericidal Activity Of Hopsmentioning

confidence: 99%

Hop (Humulus lupulus)-Derived Bitter Acids as Multipotent Bioactive Compounds

et al. 2009

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Hop acids, a family of bitter compounds derived from the hop plant (Humulus lupulus), have been reported to exert a wide range of effects, both in vitro and in vivo. They exhibit potential anticancer activity by inhibiting cell proliferation and angiogenesis, by inducing apoptosis, and by increasing the expression of cytochrome P450 detoxification enzymes. Furthermore, hop bitter acids are effective against inflammatory and metabolic disorders, which makes them challenging candidates for the treatment of diabetes mellitus, cardiovascular diseases, and metabolic syndrome. This review summarizes the current knowledge on hop bitter acids, including both phytochemical aspects, as well as the biological and pharmacological properties of these compounds.

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“…Hop resins give beer a flavor and a refreshing bitter taste (Aitken et al, 1970;Kuroiwa et al, 1972;Laws & McGuinness, 1972;Verzele, 1972) and protect beer from spoilage by bacteria (Brown & Clubb, 1913;Chapman, 1929;Kleyn & Hough, 197 1;Macrae, 1964;Walker & Blakebrough, 1952;Walker & Parker, 1937). With respect to the antimicrobial activity ofthe resins, many studies have been carried out and have shown a strong antimicrobial activity against Gram positive bacteria but little against Gram negative ones such as Escherichia coli (Chin et al, 1949;Erdmann, 195 1 ;Haas & Barsoumian, 1 994;Hough et al, 1957;Jaehrig & Schade, 1981;Schmalreck et al, 1975;Shimwell, 1937;Simpson, 1993;Simpson & Smith, 1992; Smith & Smith, 1993;Teuber & Schmalreck, 1973). Some inhibitory activity has also been reported against fungi, but no effect on yeast has been observed (Michener et al, 1948;Mizobuchi & Sato, 1984;.…”

Section: Abstract: Hop Resins Freeze Injury Freeze-thawing Treatmenmentioning

confidence: 99%

Influence of Hop Resins on Freeze Injury to Escherichia coli.

Fukao

Ohta

1998

FSTI

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investigated. When the freeze-thawing treatment of the strain was carried out in nutrient broth containing 0.01% of hop resins, a great decrease in the viable cell count was observed. Especially, the decrease in the count on the desoxycholate agar plate was remarkable, and no viable cells were found after 24h freezing. Further, an extension of the lag phase was observed when the strain after freeze-thawing treatment was incubated in the nutrient broth.Namely, the freeze-thawing injury to the strain was greatly enhanced by the addition of the hop resins. It was thought that the effective utilization of hop resins for hygienic control of frozen foods is feasible.

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Factors Influencing the Antibiotic Activity of Lupulon 123

Cited by 17 publications

References 6 publications

Biologically Active Compounds from Hops and Prospects for Their Use

Biologically Active Compounds from Hops and Prospects for Their Use

Hop (Humulus lupulus)-Derived Bitter Acids as Multipotent Bioactive Compounds

Influence of Hop Resins on Freeze Injury to Escherichia coli.

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