The Antibacterial Effect of Humulus lupulus (Hops) against Mycobacterium bovis BCG: A Promising Alternative in the Fight against Bovine Tuberculosis?

Blaxland, James; Thomas, Richard; Baillie, Leslie W.J.

doi:10.3390/beverages8030043

Cited by 4 publications

(3 citation statements)

References 36 publications

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“…Recently, Blaxland et al (2022) evaluated fifty aqueous hop extracts from different hop varieties provided both whole and pelleted against Mycobacterium bovis BCG, showing that all extracts tested exerted inhibitory activity ranging from 1.2 mm to 15.7 mm depending on the hop cultivar. "Citra" was the most active, with a MIC and a minimum bactericidal concentration (MBC) of 16% v/v [13]. An increasing amount of scientific research is focusing on the study of natural compounds as alternative agents to manage the treatment of infections caused by multidrug-resistant bacteria, such as methicillin-resistant Staphylococcus aureus and multidrug-resistant Staphylococcus epidermidis, which, together with Cutibacterium acnes, are the main strains involved in skin diseases.…”

Section: Antimicrobial and Antiviral Activitymentioning

confidence: 99%

An Updated Review of the Genus Humulus: A Valuable Source of Bioactive Compounds for Health and Disease Prevention

Carbone

Gervasi

2022

Plants

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The medicinal potential of hop (Humulus lupulus L.) is widely cited in ancient literature and is also allowed in several official pharmacopoeias for the treatment of a variety of ailments, mainly related to anxiety states. This is due to the plethora of phytoconstituents (e.g., bitter acids, polyphenols, prenyl flavonoids) present in the female inflorescences, commonly known as cones or strobili, endowed with anti-inflammatory, antioxidant, antimicrobial, and phytoestrogen activities. Hop has recently attracted the interest of the scientific community due to the presence of xanthohumol, whose strong anti-cancer activity against various types of cancer cells has been well documented, and for the presence of 8-prenyl naringenin, the most potent known phytoestrogen. Studies in the literature have also shown that hop compounds can hinder numerous signalling pathways, including ERK1/2 phosphorylation, regulation of AP-1 activity, PI3K-Akt, and nuclear factor NF-κB, which are the main targets of the antiproliferative action of bitter acids and prenylflavonoids. In light of these considerations, the aim of this review was to provide an up-to-date overview of the main biologically active compounds found in hops, as well as their in vitro and in vivo applications for human health and disease prevention. To this end, a quantitative literature analysis approach was used, using VOSviewer software to extract and process Scopus bibliometric data. In addition, data on the pharmacokinetics of bioactive hop compounds and clinical studies in the literature were analysed. To make the information more complete, studies on the beneficial properties of the other two species belonging to the genus Humulus, H. japonicus and H. yunnanensis, were also reviewed for the first time.

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Section: Antimicrobial and Antiviral Activitymentioning

confidence: 99%

An Updated Review of the Genus Humulus: A Valuable Source of Bioactive Compounds for Health and Disease Prevention

Carbone

Gervasi

2022

Plants

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“…L. Nionelli et al (2018) showed that hop starter inhibited the growth of fungi in bread for 14 days, characterised by a concentration of free amino acids, antioxidant and phytase activity higher than that of bread made with baker's yeast alone). Beer containing hops has also been found to be less perishable, indicating the antimicrobial potential of this plant (Blaxland et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Use of hop extract in the biotechnology of kefir beverage

Samilyk,

Bolgova,

Samokhina

et al. 2024

Scientific Horizons

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The shelf life of fermented dairy products is only 3-5 days and is extended by the addition of preservatives to the production process, but the biological value of the kefir beverage is reduced. The purpose of this study was to determine the feasibility of using hop extract in the biotechnology of fermented milk beverage. Three samples of kefir beverage were produced: control (K) – using traditional technology based on dry starter “Kefir VIVO”; experimental (D1) – with the above type of starter in the amount of 0.05% by weight of milk and hop extract in the amount of 5% by weight of milk. The experimental sample (D2) was fermented using hop extract (10% by weight of milk). It was found that when using only hop extract for fermentation of the prototype kefir beverage, the duration of the technological process of its production is the same as when using dry starter and does not exceed 7-8 hours. The number of beneficial viable lactic acid microorganisms (Lactococcus lactis ssp.) in the fermented milk beverage made based on hop extract was 1.0∙107 CFU/cm3 . These microorganisms have probiotic properties, which makes it possible to classify beverages enriched with hop extract as functional foods. In the experimental samples made using hop extract, yeast colonies were found in the amount of 3∙107 and 8∙107 CFU/cm3 , respectively. During the experimental storage period, the pH of all product samples was (4.71-4.46). Therewith, the acidity of the sample (D2) increased more slowly. Its organoleptic characteristics were improving. The shelf life has been extended to 10-15 days. The results of the study showed that milk can be fermented with hop extract, resulting in a new functional type of kefir beverage with high organoleptic characteristics, viability of beneficial microflora (lactic acid bacteria and yeast) and extended shelf life

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“…As a promising alternative in the fight against bovine tuberculosis, Blaxland et al [5] published a study on the antibacterial effect of Humulus lupulus (hops) against Mycobacterium bovis BCG. In the study, the antibacterial efficacy of 50 hop extracts (45 different variants) against M. bovis BCG was examined using an aqueous extraction method.…”

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confidence: 99%