The Impact of Xanthohumol on a Brewing Yeast's Viability, Vitality and Metabolite Formation

Abstract

In order to understand how xanthohumol affects a brewing yeast's metabolism, yeast viability and vitality were studied during the production of a xanthohumol enriched beer (10 mg/L xanthohumol) on a 50 L pilot plant scale. The results showed that yeast viability was not significantly affected, but yeast vitality in the xanthohumol enriched brewing trials was slightly better. The content of higher alcohols, esters and organic acids was similar to the control in all the xanthohumol enriched brewing trials, however the content of sulphur dioxide, acetaldehyde and saturated fatty acids was lower in the xanthohumol enriched brewing trials. To the authors' knowledge, this is the first time brewing trials have been carried out showing that xanthohumol has a positive effect on a yeast's physiological condition.

Dose-Dependent Protective and Inductive Effects of Xanthohumol on Oxidative DNA Damage in Saccharomyces cerevisiae

“…In the same study, Magalhães et al (19) report that the increase of yeast vitality (fermentative capacity) could be ascribed to the protective antioxidant activity of xanthohumol. Accordingly, xanthohumol has been reported to be an eff ective antioxidant (8) and free radical scavenger (5,37).…”

“…Thus, the potential problems or benefi ts that it could bring to yeast physiology, due to its antioxidant properties, is an important issue of brewing research. A recent study, developed at pilot-scale, showed that xanthohumol has a positive dose-dependent eff ect on the physiological conditions of brewer's yeast during fermentation (19).…”

New approach to the production of xanthohumol-enriched beers

“…Xanthohumol concentration was determined according to the modified method of Magalhães et al (19). Separations were performed using an Agilent Eclipse XDB-C 18 (5 μm, 4.6 × 150 mm; Agilent Technologies, Santa Clara, CA, USA) column in an Agilent 1100 HPLC system equipped with a photodiode array detector working in the range of 190-810 nm, a quaternary pump and an autosampler (Agilent Technologies, Santa Clara, USA).…”

Beer produced via hydrodynamic cavitation retains higher amounts of xanthohumol and other hops prenylflavonoids

“…However, XN tops the other mentioned molecules as to biological and molecular activities (Venturelli et al, 2016), which explains the efforts to produce XN-enriched beers. Higher XN levels in beers can be achieved by means of late addition of hops to the boiling wort, addition of XN-enriched hops extracts, and the use of special malts, leading to concentrations as high as 3.5 mg/L (Magalhães et al, 2008), or even 10 mg/L without negatively affecting fermentation (Magalhães et al, 2011). Impacts of XN-enrichment on beers' aroma, taste and shelf-life were found positive (Dresel, Vogt, Dunkel, & Hofmann, 2016).…”