Hypolipidemic Effect of Beer Proteins in Experiment on Rats

Pathogenesis-related proteins (PRs) are involved in the protection of dormant and germinating cereal seeds against pathogenic microorganisms and pests. Moreover, barley grain PRs have considerable technological importance in the brewing of beer. The compact structure of PRs allows them to survive the hostile conditions of the extracellular compartments, where they are usually localized, and enables the endurance of certain classes of PRs during the harsh conditions of the technological steps of beer production. Beer proteome maps reveal a dominant presence of PRs and facilitate association between particular proteins and specific beer quality traits. Current knowledge on the influence of PRs on the various aspects of beer quality has been summarized in this review.

Section: Biological Activitymentioning

confidence: 95%

Section: Influence Of Beer Patho-genesis-related Proteins (Prs) On Comentioning

confidence: 99%

Section: Biological Activitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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A Review: The Role of Barley Seed Pathogenesis-Related Proteins (PRs) in Beer Production

Gorjanović

2010

“…These molecules are involved in colour, flavour, foam formation and maintenance, colloidal stability and (in association with high molecular mass dextrins) mouthfeel, thus determining important parameters including the shelf-life of the product 21 . Furthermore, beer proteins have relevance for their effects on human health ranging from the confirmed role as allergens 8 , to the potential benefices on cardiovascular disease prevention 13,14 . Beer contains a variable amount (20-600 mg/L) of proteins 29 , with molecular masses from about 5 kDa up to more than 100 kDa 26 , arising mainly from malted barley or from other cereals (such as wheat, maize, rice…) employed in beer production.…”

Section: Introductionmentioning

confidence: 99%

A Method for the Preparative Separation of Beer Proteins and Glycocompounds

Mainente

Simonato

Zoccatelli

et al. 2011

The overall evaluation of foodstuffs and the "numerical" description of food qualities play an important role in scientific food research. Concentration and characteristics of beer proteins and glycocompounds can strongly influence the "quality" of the product. The quanti-qualitative studies of these molecules are therefore of crucial importance, but at the same time represent a difficult task as a consequence of all of the interfering substances present in the beverage. Recently, we have described a straightforward two-step method for almost pure protein and glycoprotein fractionated recovery from wine. The method represents an upgrade of the previously described KDS-precipitation (i.e., complexation of proteins with dodecyl sulphate, added as sodium salts, and subsequent insolubilization of the proteindetergent complexes by addition of potassium ions added as KCl). Here we present the application of the protocol to different beer samples. The protocol involves the successive precipitation by acetone of glycocompounds from the KDS supernatant. In this way, a fractionated preparation of proteins and glycocompounds from a few millilitres of beverage could be obtained and these molecules could be quantified. The obtained proteins and glycoproteins are almost free from interfering molecules and are directly utilizable for electrophoretic assays.

Does Beer Contain Compounds That Might Interfere with Cholesterol Metabolism?

Müller¹,

Walker²,

Brauer³

et al. 2007

Elevated blood cholesterol is a problem for many people. Although a significant proportion of this cholesterol arises from metabolism within the body, approximately 50% comes from our diet. Certain plant sterols (phytosterols) are known to inhibit the absorption of this dietary cholesterol by the human body, and there are now several commercially available food products that contain these phytosterols. Barley malt, yeast and hops also contain phytosterols or similar materials that might potentially act as inhibitors of cholesterol uptake but this effect has not been studied. In this work we examine one aspect of the potential for competition between cholesterol and selected beer components when binding to a protein. The method used was ligand docking. This uses computer modeling to examine the binding energies expected when the ligand (e.g. cholesterol or analogue) binds to a protein. The two proteins examined were both natural cholesterol binding proteins. The cholesterol analogues, sitosterol (from barley) and ergosterol (from yeast), had similar binding energies to cholesterol and thus had potential for competition. Other molecules and iso-humulone) had lower binding energies suggesting that they would not compete effectively. Standard beers normally contain very low levels of either sitosterol or ergosterol, although some wheat beers that contain high levels of yeast may contain elevated levels of ergosterol. We have also developed a beer that contains elevated levels of sitosterol by incorporating whole grain material. The level of ␤-sitosterol in these beers was still very low and even a whole grain beer would not contain sufficient of the cholesterol analogues to completely inhibit cholesterol uptake or transport.