Isohumulones, the bitter component of beer, improve hyperglycemia and decrease body fat in Japanese subjects with prediabetes

Obara, Kuniaki; Mizutani, Mai; Hitomi, Yutaka; Yajima, Hiroaki; Kondö, Keiji

doi:10.1016/j.clnu.2009.03.012

Cited by 63 publications

(56 citation statements)

References 21 publications

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“…Humulon has been known for its preventive effect against osteoporosis and for capability to hinder the growth of certain leukemia cells especially with the combination of vitamin D. The results of one recent study confirmed that beer components are protective against the genotoxic effects of heterocyclic amines on target organs associated with tumorigenesis "in vivo" [1,9]. It is also known that the isomerized bitter acids (isohumulones) might prevent the developments of noninsulin dependent diabetes and hyperlipidemia, improving insulin sensitivity in patients with type II diabetes [2]. Hops extracts have long been known to have antimicrobial properties.…”

Section: Introductionmentioning

confidence: 52%

“…Today, a wide range of the preparations containing hops extracts or hops-derived products are available on the market, in particular for use in the phytotherapy of sleep disorders or pain relief and in postmenopausal therapy. Increasing evidence reveals that the so-called hops bitter acids, which represent up to 30% of the total lupulin content of hops, prenylflavonoids and xanthohumol exhibit interesting effects on human health [1][2][3][4]. Also, it is well-known that hops and the brewing industry are strongly linked.…”

Section: Introductionmentioning

confidence: 99%

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Supercritical carbon dioxide hops extracts with antimicrobial properties

et al. 2015

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Extracts obtained from hops (Humulus lupulus L., Cannabaceae) by supercritical fluid extraction (SFE), SFE followed by isomerization, as well as by conventional technique, were investigated for their chemical composition and antibacterial activity against selected foodborne pathogens and microorganisms capable to cause the food spoilage. The antibacterial activity of the extracts was compared with the antibacterial activity of xanthohumol, compound known for its broad pharmacological properties, isolated from the raw material remained after the SFE. Xanthohumol (XH, 96%) proved to posses the most prominent activity against all the tested strains, with the MIC values ranged between 2.5 and 20 μg mL -1 . Supercritical hops extract and potassium isomerized supercritical hops extract showed strong antibacterial activity against the tested strains as well. Escherichia coli was not affected by the extracts, meaning that their oral admission would not cause the same problem as antibiotic application in intestinal flora. The chemical composition of the investigated hops extracts was analysed by GC-MS. Contents of α-acids, β-acids, iso-α-acids and xanthohumol in the samples were determined by HPLC.

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Section: Introductionmentioning

confidence: 52%

Section: Introductionmentioning

confidence: 99%

Supercritical carbon dioxide hops extracts with antimicrobial properties

et al. 2015

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“…The bitter taste of beer originates from ␣-acids in hops. Because iso-␣-acids activate the peroxisome proliferator-activated receptor-␥ (PPAR-␥) 2 (9 -12), iso-␣-acids in beer have antioxidant and anti-metabolic syndrome activities and are also reported to prevent diet-induced obesity in rodents and to improve hyperglycemia, which has also been confirmed in humans (13). PPAR-␥ is known as a therapeutic target in Alzheimer disease (14), which prompted us to study the effects of iso-␣-acids, as beer components, on the pathogenesis of Alzheimer's disease.…”

mentioning

confidence: 89%

Iso-α-acids, Bitter Components of Beer, Prevent Inflammation and Cognitive Decline Induced in a Mouse Model of Alzheimer's Disease

Ano¹,

Dohata

Taniguchi

et al. 2017

Journal of Biological Chemistry

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Edited by Luke O'NeillAlongside the rapid growth in aging populations worldwide, prevention and therapy for age-related memory decline and dementia are in great demand to maintain a long, healthy life. Here we found that iso-␣-acids, hop-derived bitter compounds in beer, enhance microglial phagocytosis and suppress inflammation via activation of the peroxisome proliferator-activated receptor ␥. In normal mice, oral administration of iso-␣-acids led to a significant increase both in CD11b and CD206 doublepositive anti-inflammatory type microglia (p < 0.05) and in microglial phagocytosis in the brain. In Alzheimer's model 5xFAD mice, oral administration of iso-␣-acids resulted in a 21% reduction in amyloid ␤ in the cerebral cortex as observed by immunohistochemical analysis, a significant reduction in inflammatory cytokines such as IL-1␤ and chemokines including macrophage inflammatory protein-1␣ in the cerebral cortex (p < 0.05) and a significant improvement in a novel object recognition test (p < 0.05), as compared with control-fed 5xFAD mice. The differences in iso-␣-acid-fed mice were due to the induction of microglia to an anti-inflammatory phenotype. The present study is the first to report that amyloid ␤ deposition and inflammation are suppressed in a mouse model of Alzheimer's disease by a single component, iso-␣-acids, via the regulation of microglial activation. The suppression of neuroinflammation and improvement in cognitive function suggests that iso-␣-acids contained in beer may be useful for the prevention of dementia.

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“…The pale beers, located in the negative part of the component 1 are mainly characterized by their lower persistence. Alcohol-free beers are differentiated by their low viscosity, due to the drying out process which brings not only the loss of alcohol, but also colloidal components [48].…”

Section: Multivariate Statistical Study Of Sensory Data Analysis Of Cmentioning

confidence: 99%

“…In the analysis of the correlations between iso-α-acids concentration and sensory analysis descriptors, only hop aroma, sour taste and bitter taste descriptors have been taken into account because they are those which may be related to the bitter substances derived from the isomerisation of α-acids produced by hops [48]. According to Denise, Baxter and Hughes [49], the threshold of sensory detection of iso-α-acids is about 5 mg/L, concentration widely exceeded in the lager beer evaluates ( Table 1).…”

Section: Correlation Of Sensory Descriptors and Iso-α-acids Content Imentioning

confidence: 99%

Sensory Characterization of Commercial Lager Beers and Their Correlations with Iso-α-Acid Concentrations

Blanco¹,

Nimubona²,

Fernández‐Fernández³

et al. 2014

JFNR

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A total of 40 commercial lager beers (6 dark, 28 pale and 6 alcohol free) were analysed by HighPerformance Liquid Chromatography (HPLC) and evaluated by a descriptive sensorial panel. Discriminant Analysis was applied to 15 sensory descriptors to obtain a classification by types of beer. Cluster Analysis identified 4 clusters grouping the 15 sensory descriptors. The Correlation Matrix confirmed a correlation between them and the subsequent Principal Component Analysis. A stepwise discriminant analysis was used to eliminate the less significant descriptors, leading to 100% of the samples being correctly classified with a reduced number of variables (colour intensity, smell of caramel, smell of toasted, persistence and viscosity). The analysis of the correlations between iso-α-acid concentrations and sensory descriptors shows a good relationship with bitter taste. Thus, HPLC data can be used for predicting lager beer bitterness through the mathematical correlation developed in this paper.

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Isohumulones, the bitter component of beer, improve hyperglycemia and decrease body fat in Japanese subjects with prediabetes

Cited by 63 publications

References 21 publications

Supercritical carbon dioxide hops extracts with antimicrobial properties

Supercritical carbon dioxide hops extracts with antimicrobial properties

Iso-α-acids, Bitter Components of Beer, Prevent Inflammation and Cognitive Decline Induced in a Mouse Model of Alzheimer's Disease

Sensory Characterization of Commercial Lager Beers and Their Correlations with Iso-α-Acid Concentrations

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Isohumulones, the bitter component of beer, improve hyperglycemia and decrease body fat in Japanese subjects with prediabetes

Cited by 63 publications

References 21 publications

Supercritical carbon dioxide hops extracts with antimicrobial properties

Supercritical carbon dioxide hops extracts with antimicrobial properties

Iso-α-acids, Bitter Components of Beer, Prevent Inflammation and Cognitive Decline Induced in a Mouse Model of Alzheimer's Disease

Sensory Characterization of Commercial Lager Beers and Their Correlations with Iso-&#945;-Acid Concentrations

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Product

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Sensory Characterization of Commercial Lager Beers and Their Correlations with Iso-α-Acid Concentrations