scholarly journals FLAVONOLS HPLC ANALYSIS, IN VITRO BIOLOGICAL ACTIVITIES IN SELECTED HUMULUS LUPULUS L. GENOTYPES

2013 ◽  
Vol 12 (2) ◽  
pp. 129-140
Author(s):  
Maria Maliarova ◽  
Tibor Maliar ◽  
Jana Girmanova ◽  
Jozef Lehotay ◽  
Jan Kraic
Keyword(s):  
Biological Activities ◽  
Humulus Lupulus ◽  
Point Of View ◽  
Raw Material ◽  
Humulus Lupulus L ◽  
Bitter Acids ◽  
High Level ◽  
Beer Production ◽  
Structural Classes

Abstract The Humulus lupulus L. is well known as necessary raw material for beer production. The main structural classes of chemical compounds identified from hop cones include terpenes, bitter acids, prenylated chalcones, and flavonol glycosides. They were subjects of presented work. The content of quercetin was found in the range 490 - 1092 μg/g and that of kaempferol from 218 to 568 μg/g of the dry hop cones. The content of isorhamnetin was very low in all varieties. From biological activities in vitro point of view, relative high level of inhibition activity was observed for six hop genotypes - Zlatan, Lučan, and the Oswald's clones 31, 70, 71, 72, 114 on both enzymes thrombin and urokinase, but without correlation to analyzed flavonols content. In spite of this, antioxidant activity, measured by both the BCLM and HPE methods, was found high and seem to be in correlation with content of analyzed flavonols. Particularly the Oswald's clone 114 expressed very potent biological activities. In general, obtained results indicate that hop cones are valuable material also for other application others than beer production.

scholarly journals Composition and In Vitro Effects of Cultivars of Humulus lupulus L. Hops on Cholinesterase Activity and Microbial Growth

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1377 ◽  
Author(s):  
Joanna Kobus-Cisowska ◽  
Daria Szymanowska-Powałowska ◽  
Oskar Szczepaniak ◽  
Dominik Kmiecik ◽  
Monika Przeor ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Ethanol Extract ◽  
Humulus Lupulus ◽  
Raw Material ◽  
In Vitro Tests ◽  
Humulus Lupulus L ◽  
Health Promoting ◽  
In Vitro Effects ◽  
Ethanol Extracts

Common hop (Humulus lupulus L.) has significant health-promoting properties. Hop cones contain resins, essential oils, proteins, polyphenols, lipids, waxes, and cellulose. Hop extracts include bioactive compounds such as polyphenolic compounds (phenolic acids, and flavonols), and chlorophylls. The aim of this study was to compare the pro-health potential of hop cone extracts obtained from three cultivars (Magnum, Lubelski, and Marynka). The results showed that the cones of Magnum cultivar demonstrated the highest biological activity. The sum of phenolic acids and flavonols in ethanol extract was the highest for this variety and was equal 4903.5 µg/g dw. Ethanol extracts of Magnum cultivars showed the highest degree of iron ion chelation (55.43–88.76%) as well as the activity against 1,1-diphenyl-2-picrylhydrazyl radical (4.75 mmol Tx/g dw). Hop cone extracts as cholinesterase inhibitors showed high potential for aqueous variants. In terms of antimicrobial activity, all investigated extracts demonstrated strong inhibition against Staphylococcus aureus and Staphylococcus epidermidis, with the Magnum cultivar showing the strongest inhibition. Owing to the biofunctional features of hop cone, it can be concluded that it is an attractive raw material with pro-health potential that can be used much more widely in food technology. However, it should be noted that toxicological tests and in vitro tests must be carried out before the raw material is used in food production.

scholarly journals The use of biotechnology in hop (Humulus lupulus L.) improvement

2021 ◽  
Vol 9 (3) ◽  
Author(s):  
Juraj Faragó ◽  
Ivana Pšenáková ◽  
Natália Faragová
Keyword(s):  
Biological Activities ◽  
Plant Biotechnology ◽  
Adventitious Shoot ◽  
Humulus Lupulus ◽  
Meristem Culture ◽  
Culture Techniques ◽  
Climbing Plant ◽  
Humulus Lupulus L ◽  
Novel Traits

Hop (Humulus lupulus L.) is a clonally propagated, dioecious, perennial, climbing plant used commercially for their secondary metabolites. The resins containing α- and β-acids, and essential oils produced by the lupulin glands, present on the female flowers are used to add bitterness, aroma and flavour to beer. Recently, flavonoids, including chalcones and flavanones, of hops have been shown to exert a variety of biological activities, including oestrogenic and anticancerogenic characteristics. In this review, we provide a overview of the techniques and opportunities presented by the integration of plant biotechnology into hop improvement. The use of tissue culture techniques such as micropropagation, meristem culture, in vitro storage, adventitious shoot induction, callus culture and cell suspension culture in hops are briefly reviewed. The usefullness of genetic transformation technology to introduce novel traits into hop is also discussed.

scholarly journals Potential of Probiotic Frozen Blackcurrant Products: Consumer Preference, Physicochemical Characterization, and Cell Viability

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 792
Author(s):  
Kati Väkeväinen ◽  
Noora Rinkinen ◽  
Roosa-Maria Willman ◽  
Jenni Lappi ◽  
Kaisa Raninen ◽  
...  
Keyword(s):  
Storage Time ◽  
Physicochemical Characterization ◽  
Consumer Preference ◽  
Nutritional Composition ◽  
Point Of View ◽  
Raw Material ◽  
Frozen Food ◽  
High Viability ◽  
Food Applications

Blackcurrant is a healthy, affordable, and traditionally gardened berry that, thus far, has been underused in food applications. From the consumers’ point of view, the acidic taste of blackcurrants is a challenge; therefore, these berries have mainly been utilized for sugary juice production. This research study aimed to develop a frozen vegan blackcurrant product with pleasant sensory properties and potential probiotic function. A candidate probiotic, Lactoplantibacillus plantarum Q823, was used in the manufacturing process. The physicochemical properties, nutritional composition, and consumer preference for the developed product were assessed, as was the viability of L. plantarum Q823 during storage time and in an in vitro gastrointestinal model. Consumers (n = 71) perceived the developed product to be pleasant. L. plantarum Q823 had high viability counts (log colony forming units (cfu) g−1 7.0 ± 0.38) in the final product, although the viability of L. plantarum Q823 during storage time needs to be enhanced to obtain a probiotic product. Thus, within an optimized formulation, blackcurrant berries represent a potential raw material for functional frozen food products.

In-vitro prenylation of aromatic intermediates in the biosynthesis of bitter acids in humulus lupulus

1998 ◽  
Vol 49 (8) ◽  
pp. 2315-2322 ◽  
Author(s):  
Karin W.M. Zuurbier ◽  
Suen-Ying Fung ◽  
Johannes J.C. Scheffer ◽  
Robert Verpoorte
Keyword(s):  
Humulus Lupulus ◽  
Bitter Acids

scholarly journals The Natural Compound Hydrophobic Usnic Acid and Hydrophilic Potassium Usnate Derivative: Applications and Comparisons

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 5995
Author(s):  
Hallysson Douglas Andrade de Araújo ◽  
Hianna Arely Milca Fagundes Silva ◽  
José Guedes da Silva Júnior ◽  
Mônica Camelo Pessoa de Azevedo Albuquerque ◽  
Luana Cassandra Breitenbach Barroso Coelho ◽  
...  
Keyword(s):  
Biological Activities ◽  
Structural Characteristics ◽  
Usnic Acid ◽  
Raw Material ◽  
Structural Modifications ◽  
Hydrophobic Molecule ◽  
Antiparasitic Agents ◽  
Toxic Molecule

Usnic acid is the best-studied lichen metabolite, presenting several biological activities, such as antibacterial, immunostimulating, antiviral, antifungal, anti-inflammatory, and antiparasitic agents; despite these relevant properties, it is a hydrophobic and toxic molecule. In this context, scientific research has driven the development of innovative alternatives, considering usnic acid as a source of raw material in obtaining new molecules, allowing structural modifications (syntheses) from it. The purpose is to optimize biological activities and toxicity, with less concentration and/or response time. This work presents a literature review with an analogy of the hydrophobic molecule of usnic acid with its hydrophilic derivative of potassium usnate, emphasizing the elucidation and structural characteristics, biological activities, and toxicological aspects of both molecules, and the advantages of using the promising derivative hydrophilic in different in vitro and in vivo assays when compared to usnic acid.

ChemInform Abstract: In vitro Prenylation of Aromatic Intermediates in the Biosynthesis of Bitter Acids in Humulus lupulus.

ChemInform ◽  
2010 ◽  
Vol 30 (20) ◽  
pp. no-no
Author(s):  
Karin W. M. Zuurbier ◽  
Suen-Ying Fung ◽  
Johannes J. C. Scheffer ◽  
Robert Verpoorte
Keyword(s):  
Humulus Lupulus ◽  
Bitter Acids
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