Beer in Health and Disease Prevention

Front Cover......Page 1
Beer in Health and Disease Prevention......Page 4
Copyright Page......Page 5
Contents......Page 8
List of Contributors......Page 16
Preface......Page 24
Foreword......Page 26
(i) Beer Making, Hops and Yeast......Page 28
Raw Materials......Page 30
Making Beer......Page 34
Quality Criteria of Beer......Page 41
References......Page 42
Top Fermented Beer Production......Page 44
Beer Types......Page 48
References......Page 57
Introduction......Page 58
Beer Production......Page 59
Beer Types......Page 63
Pilsner......Page 64
European Amber Lager......Page 65
Dark Lager......Page 66
Bock......Page 67
References......Page 69
Japanese Beer Production and Consumption Volumes......Page 72
History of Japanese Beer......Page 73
Traditional Japanese Beer Production Methods......Page 75
Modern Beer Production Methods......Page 76
Changes in Beer Composition......Page 78
References......Page 79
Introduction......Page 80
Sorghum Beer in the Present Chad Society......Page 81
Nutritional Value and Impact upon Human Health......Page 85
Conclusion......Page 86
References......Page 87
Introduction......Page 88
Production Technologies......Page 90
Chemical Composition and Sensorial Properties of Alcohol-Free and Low-Alcohol Beers......Page 99
Summary Points......Page 101
References......Page 102
Introduction......Page 104
Yeast Biodiversity......Page 105
Species Involved in Brewing......Page 108
Methods to Increase the Diversity......Page 112
References......Page 113
Introduction......Page 116
Objective of This Chapter......Page 117
Brewing Yeasts Taxonomy and Nomenclature......Page 118
Characteristics of Ale and Lager Yeasts......Page 121
Conclusions......Page 126
References......Page 127
Introduction......Page 130
Yeast Flocculation and Beer Production......Page 131
Physiology of Yeast Flocculation......Page 132
Genetic Control of Yeast Flocculation......Page 134
Mechanism of Yeast Flocculation......Page 135
The Flocculation Cycle......Page 136
To Be or Not to Be Flocculent: The Art of Survival?......Page 137
References......Page 138
List of Abbreviations......Page 140
Introduction......Page 141
Amylases in Traditional Brewing......Page 142
The Role of Amylases in Modern Brewing......Page 146
Summary Points......Page 151
References......Page 152
(ii) Beer Drinking......Page 154
Introduction......Page 156
Nordic Countries......Page 157
Central European Countries......Page 159
Southern European Countries......Page 161
Former USSR and Eastern European Countries......Page 163
References......Page 165
North America......Page 168
South America......Page 171
Asia-Pacific Region......Page 174
Africa......Page 175
Conclusion......Page 177
References......Page 178
Alcohol Use/Misuse in Northern Ireland......Page 180
Drinking Patterns Among the Young People of Northern Ireland......Page 182
Young Adult Drinkers in Northern Ireland......Page 183
Quantity of Consumption......Page 186
Mixed Drinks......Page 187
Students/Non-students......Page 188
References......Page 189
Alcohol Consumption in Brazzaville......Page 192
Beer Consumption Amongst Teenagers......Page 193
Underlying Causes for Teenage Drinking......Page 194
Conclusion......Page 195
References......Page 196
A Psychology of Drinking Behavior......Page 198
Personality Traits and Beverage Choice......Page 199
Personality Characteristics Associated with Alcoholic Beverage Preference......Page 201
Summary......Page 202
References......Page 203
Introduction......Page 204
Current Mood States......Page 205
Attributional Processes......Page 206
References......Page 207
List of Abbreviations......Page 208
Consumption Patterns......Page 209
The Experience of Hangover......Page 211
Delayed (Hangover) Effects of Alcohol Consumption......Page 212
Beer-Induced Hangover and Performance in Females......Page 214
References......Page 217
Introduction......Page 220
Social vs. Heavy Alcohol Consumption......Page 221
Limitations with Animal and Human Investigations......Page 222
Counseling During Pregnancy......Page 223
Summary Points......Page 224
References......Page 225
Introduction......Page 228
Main Text......Page 229
References......Page 234
(iii) Beer Composition and Properties......Page 238
Introduction......Page 240
Trace Elements......Page 243
References......Page 252
Introduction......Page 254
Sources of Beer Flavor......Page 255
Approaches to the Detection of Taste- and Aroma-Active Compounds in Beer......Page 256
Experimental Techniques......Page 258
The Challenges of Relating Sensory and Analytical Data......Page 263
Summary Points......Page 264
References......Page 265
Introduction......Page 266
Variation and Changes in Composition......Page 267
Analysis and Characterization of Hop Essential Oil......Page 269
Composition of Hop Essential Oil......Page 271
Odor Characteristics of Hop Essential Oil......Page 273
Hop Aroma in Beer......Page 276
Methods of Extraction......Page 277
Essential Oil Fractionation......Page 278
References......Page 279
Introduction......Page 282
US Beer Types and Brand % ABV......Page 283
State Differences in % ABV and Type Shares......Page 286
Alcohol Content of Beer Drinks......Page 289
Concluding Remarks......Page 290
References......Page 291
Beer Concentrate Heat-Stable Barley Albumins......Page 292
Structural Maturation of Proteins and Development of Beer Foam......Page 294
References......Page 297
Nitrogenous Compounds......Page 300
Amino Acids in Barley......Page 301
Amino Acids in Brewing Process......Page 302
Amino Acids in Final Beer......Page 304
References......Page 310
Introduction......Page 312
Purines in Beer and Other Beverages......Page 313
Comparison of Purines Between Beer and Other Beverages......Page 314
Effects of Purines in Beer and Happo-shu, on Plasma Concentration of Urate......Page 315
References......Page 317
Origin of Beer Carbohydrates......Page 318
Wort Carbohydrates......Page 321
Beer Carbohydrates......Page 322
Summary Points......Page 324
References......Page 325
Introduction......Page 326
Dietary Fiber......Page 327
Content and Composition of DF in Beer......Page 328
Contribution of Beer to DF Intake in the Diet......Page 330
Are Polysaccharides the Only Constituent of DF in Beer?......Page 331
References......Page 333
The Structure of Arabinoxylan......Page 336
Genetic and Environmental Variation......Page 337
Effects in Malting......Page 338
Impacts on Brewing......Page 339
Enzymic Degradation During Malting......Page 340
References......Page 341
Introduction......Page 344
Analyses of Histamine in Beer......Page 345
Histamine Concentrations......Page 346
Histamine Responses and Histamine Receptors......Page 348
Beer and Allergy......Page 350
References......Page 352
Introduction......Page 354
Terpenoids in Beers......Page 355
The Biological Effects of Terpenoids......Page 357
Are the Terpenoids in Beers Good for Us?......Page 358
References......Page 359
Introduction......Page 360
Proanthocyanidin Composition in Hops......Page 362
Proanthocyanidin Content of Hops and Beer......Page 370
References......Page 374
Introduction......Page 376
Metals in Beer......Page 377
Metal–Organic Matter Associations in Beer......Page 379
Metals in Brewing......Page 382
Summary Points......Page 384
References......Page 385
Introduction......Page 386
Sources of Minerals......Page 389
Influence of the Brewing Process on the Mineral Content of the Beer......Page 390
References......Page 391
Introduction......Page 394
Changes in Silicon Content Through the Brewing Process......Page 395
References......Page 398
(iv) Beer Stability and Spoilage......Page 400
Chemical Changes During Beer Aging......Page 402
References......Page 413
Experimental Design......Page 416
Laboratory Model Mashing Study......Page 417
References......Page 421
Introduction......Page 422
E-2-Nonenal......Page 423
Formation and Chemical Equilibrium of E-2-Nonenal......Page 424
β-Damascenone......Page 425
Determination of E-2-Nonenal and β-Damascenone in Beer......Page 426
References......Page 428
Introduction......Page 430
Pathogens in Beer......Page 431
The Antimicrobial Hurdles of Beer......Page 433
Reference......Page 438
List of Abbreviations......Page 442
Introduction......Page 443
Food Safety and Policy in the European Union......Page 444
Effects of Brewing on the Pesticide Residues......Page 445
Influence of Pesticide Residues on the Beer Quality......Page 451
References......Page 453
(i) General Metabolism and Organ Systems......Page 456
Introduction......Page 458
Brewing Beer......Page 459
The Physical Properties of Ethanol......Page 460
Metabolism of Ethanol......Page 461
Blood Ethanol Concentration......Page 463
References......Page 466
Introduction......Page 468
Beer Antioxidants: Contents and Antioxidant Power......Page 469
Antioxidant Capacity of Beer......Page 472
Contribution of Beer to the Antioxidant Capacity of Diet......Page 473
References......Page 474
Introduction......Page 476
The Kinetic Competition Test......Page 478
Summary Points......Page 483
References......Page 484
Introduction......Page 486
Beer Affects Oxidative Stress Due to ETOH: A Preclinical Study......Page 487
Beer Affects Oxidative Stress due to ETOH: A Clinical Study......Page 489
References......Page 492
Introduction......Page 494
Experimental techniques used in the analysis of hops......Page 495
References......Page 500
Antioxidants in Beer......Page 502
Total Antioxidant Capacity of Beverages......Page 503
The Color of Beer......Page 505
Conclusion and Future Directions......Page 507
References......Page 508
Introduction......Page 510
Beer Components Compared to Wine......Page 511
Risks Associated to Beer Consumption Compared to Wine......Page 512
Chemopreventive Effects of Hops and Beer Compounds Compared to Bioactive Molecules Present in Wine......Page 513
References......Page 515
Introduction......Page 518
Study Design and Samples Treatments......Page 519
Results......Page 520
Discussion......Page 523
References......Page 524
Homeostasis......Page 526
Laboratory Animal Experiments......Page 527
References......Page 530
Introduction......Page 532
References......Page 537
List of Abbreviations......Page 540
Effects of Exercise and Beer on Uric Acid......Page 541
Effects of Exercise and Beer Ingestion on Oxypurines (Hypoxanthine and Xanthine)......Page 545
Effects of Exercise and Beer on Uridine......Page 546
Effects of Exercise and Beer on Insulin and Glucose......Page 547
Exercise-Induced Changes in Beer Ingestion Volume......Page 548
References......Page 549
Historical Perspective......Page 550
Estrogenicity of Beer: Fact or Fiction?......Page 552
Isoxanthohumol as Pro-estrogen: Activation into 8-Prenylnaringenin......Page 555
Estrogenicity of Beers: A New Perspective......Page 561
References......Page 563
Effects of Alcohol on Body Purine Bases......Page 568
Effects of Purines in Beer on Body Purine Bases......Page 569
References......Page 574
Introduction......Page 576
Experimental Studies......Page 577
Molecular Mechanisms......Page 580
Clinical Studies......Page 581
References......Page 582
Materials and Methods......Page 584
Discussion......Page 585
References......Page 586
Celiac Disease Linked to Other Diseases......Page 588
Testing Your Foods......Page 589
Evolution and Homology of Proteins......Page 590
Sorghum......Page 591
Summary Points......Page 592
References......Page 593
Alcoholic Beverages and GER......Page 594
Alcoholic Beverages and Lower Esophageal Sphincter......Page 597
Alcoholic Beverages and Esophageal Motility......Page 598
Alcoholic Beverages and Esophageal Cancer......Page 599
References......Page 600
Study Design......Page 604
Effect of Other Alcoholic Beverages and Higher Ethanol Concentrations......Page 605
References......Page 606
Introduction......Page 608
Motility......Page 609
References......Page 613
Introduction......Page 614
Alcohol Consumption and Pancreatitis......Page 615
Alcohol Consumption and Diabetes......Page 622
References......Page 626
Liver Disease Associated with Alcohol Consumption......Page 630
Beer in Relation to Wine and Spirits and Their Beneficial Effects......Page 631
Threshold Values for Inducing Changes in the Liver......Page 633
Changes in Beverage Preference in Disease: From Beer to Spirits......Page 634
The Compounding Influence of Diet......Page 635
Protective Components in Beer: Are They Beneficial to the Liver?......Page 636
References......Page 637
(ii) Cardiovascular and Cancer......Page 640
Introduction......Page 642
Drinking Habits and Homocysteine......Page 643
Epidemiological Studies......Page 644
Physiology of Beer Consumption and Homocysteine Levels......Page 646
Analysis of Confounding Factors......Page 647
References......Page 648
Main Text......Page 650
References......Page 658
Introduction......Page 662
In Vitro Antioxidants......Page 663
Animal Studies......Page 664
References......Page 667
Introduction......Page 670
Beer Inhibition of HCAs-Induced Mutagenesis in the Ames Test......Page 671
Beer Inhibition of MeIQx-Induced DNA Damage in Liver Cells by Single Cell Gel Electrophoresis Assay......Page 672
Beer Inhibition of PhIP-Induced Mammary Carcinogenesis in Rats......Page 673
References......Page 675
Introduction......Page 678
Maize Beer and Esophageal Cancer......Page 680
Maize Beer and Kaposi\'s Sarcoma......Page 681
Summary Points......Page 682
References......Page 683
Abbreviations/Definitions......Page 684
Introduction......Page 685
Total Alcohol Consumption and the Risk of Lung Cancer......Page 686
Beer Consumption and the Risk of Lung Cancer......Page 688
Hard Liquor Consumption and Lung Cancer Risk......Page 690
Alcohol Consumption and Treatment Outcomes for Lung Cancer......Page 691
References......Page 694
Introduction......Page 696
Test Systems to Detect Potential Cancer Chemopreventive Activity......Page 698
Results......Page 701
Further Investigations with Xanthohumol......Page 709
References......Page 710
Introduction......Page 712
Beer Inhibition of AOM-Induced ACF Formation in Rat Colon......Page 714
Inhibitory Effects of FD Beer A on AOM-Induced ACF Formation......Page 715
Inhibitory Effects of Raw Materials on AOM-Induced ACF Formation......Page 716
Beer Inhibition of AOM-Induced Colonic Carcinogenesis in Rats......Page 717
References......Page 718
(i) General Metabolism and Organ Systems......Page 720
Hop Extract and Osteoporosis......Page 722
HU and Angiogenesis......Page 723
HU and Myelogenous Leukemia......Page 725
HU and Apoptosis......Page 726
Conclusion......Page 727
References......Page 729
Chemistry......Page 730
Biological Activities......Page 732
References......Page 735
Introduction......Page 738
The Identification of the Estrogenic Activity of Hops......Page 739
Potential Sources of 8PN Exposure to Humans......Page 741
The Need for Caution in Considering the Reproductive Effects of 8PN......Page 742
Hops, 8PN and Menopausal Symptoms......Page 743
8PN, Hops and Breast Tissue......Page 746
Are There Any Reproductive Effects of 8PN in Men?......Page 747
References......Page 748
Introduction......Page 752
Gene Regulation by 8-PN: A Comparative Assessment......Page 754
References......Page 759
Introduction......Page 762
Regulation of Estrogen-Inducible Gene Expression by Estradiol and Phytoestrogens in U-2 OS/ER Cells......Page 764
Reversal of Phytoestrogen-Induced AP Up-regulation in Ishikawa Cells......Page 767
Summary Points......Page 768
Amounts in Beer......Page 770
References......Page 771
Introduction......Page 774
In Vitro Antiplasmodial Activity of Hop Chalcones and Semi-synthetic Derivatives......Page 775
Influence of Hop Chalcones on the Glutathione-Dependent Hemin Degradation......Page 777
References......Page 778
Starting Material......Page 780
Activity-Guided Fractionation......Page 781
Outlook......Page 782
References......Page 783
Introduction......Page 786
Isolation and Characterization of Hops Derived Inhibitors for NO Production......Page 787
Inhibitory Effects of Compounds 1–8 on the Expression of iNOS Induced by LPS/IFN-γ......Page 788
References......Page 791
Introduction......Page 792
Isolation of Water-Soluble Melanoidins from Commercial Beer Samples......Page 794
Antioxidant Activity of Maillard Reaction Products (MRP)......Page 795
Non-site-Specific Hydroxyl Radical ([sup(•)]OH) Scavenging Activity Assay......Page 796
Hydroxyl Radical Scavenging Properties of Melanoidins from Beer......Page 797
Summary Points......Page 799
References......Page 800
Introduction......Page 802
Prevention of Diet-Induced Obesity by IHE......Page 803
Inhibition of Intestinal Dietary Fat Absorption by IHE......Page 805
Activation of PPARs by IHE and the Active Ingredient Contained in IHE......Page 806
Isohumulones Reduce Insulin Resistance and Prevent the Development of Diabetes in Mice......Page 807
The Effects of Oral Isohumulones in Type 2 Diabetics: A Placebo-Controlled Pilot Study......Page 809
References......Page 811
Introduction......Page 814
Where Is Si Found?......Page 815
Tissue Distribution, Function and Essentiality......Page 817
Beer Ingestion and Bone Health......Page 818
Acknowledgments......Page 819
References......Page 820
Introduction......Page 822
References......Page 826
(ii) Cardiovascular and Cancer......Page 828
Introduction......Page 830
Absorption, Biotransformation and Biological Kinetics......Page 831
Summary Points......Page 838
References......Page 839
Introduction......Page 842
Metabolic Syndrome and PPARα......Page 843
Effects of Isohumulones Intake......Page 844
Summary Points......Page 854
References......Page 855
Beer Consumption and Risk of CVD......Page 858
Nomenclature and Chemistry of Flavonoids......Page 859
Flavonoids in Beer......Page 860
Mechanisms of Beer Flavonoids in CVD Reduction......Page 862
References......Page 865
Introduction......Page 870
Quantity of Flavones, Flavonols and Catechins in Beer......Page 871
Vascular Activity of Flavonols and Flavones......Page 872
Vascular Activity of Catechins......Page 873
Preservation of Endothelial Function by Flavones, Flavonols and Catechins......Page 874
Catechins as Antihypertensives......Page 876
Prevention of Injury Due to Ischemia and Reperfusion......Page 878
References......Page 879
Introduction......Page 884
Invasion and Progression......Page 885
Effect of X on Invasion of Breast Cancer Cells......Page 886
ER Stress, Survival and Apoptosis......Page 889
Effect of X on Survival of Breast Cancer Cells......Page 893
References......Page 894
Introduction......Page 898
Biological Activities of ECG in General......Page 899
ECG-Induced Apoptosis in Colorectal Cancer......Page 900
ECG-Induced Anti-angiogenesis......Page 902
Concluding Remarks......Page 903
References......Page 904
Introduction......Page 906
Quercetin Actions in Prostate Cancer Cells......Page 907
References......Page 913
Introduction......Page 916
Materials and Animals......Page 917
Effects of Beer on the Formation of O[sup(6)]-meG in DNA from S. typhimurium YG7108 Treated with MNNG......Page 918
Effects of a Beer Solution on Formation of Trp-P-2-DNA Adducts in Mice......Page 919
Effects of a Beer Solution on Formation of MeIQx-DNA Adducts in Mice......Page 921
Effects of a Beer Solution on Formation of PhIP-DNA Adducts in Mice......Page 923
References......Page 925
Techniques......Page 928
References......Page 936
Part IV: Assay Methods and Techniques Used for Investigating Beer and Related Compounds......Page 938
Introduction......Page 940
Methods to Evaluate Beer Aging......Page 942
Conclusions......Page 947
References......Page 948
Introduction......Page 950
Mass Spectrometry......Page 951
Mass Spectrometry Fingerprinting of Beer......Page 955
Statistical Analysis of Results......Page 959
References......Page 960
Introduction......Page 962
NMR Applications to the Study of Beer......Page 963
Summary Points......Page 968
References......Page 969
Introduction......Page 970
Vibrational Spectra of Beers......Page 971
Vibrational Analysis of Beers......Page 973
Chemometric Methods in Beer Analysis......Page 976
Beer Analyzers Based on Vibrational Spectroscopy......Page 981
Vibrational Spectroscopy for Control of Brewing Process......Page 984
Concluding Remarks and Future Developments......Page 986
References......Page 987
Introduction......Page 990
Fluorescence Characteristics of Beer......Page 991
Fluorescent Beer Components......Page 994
Classification of Beers Using Synchronous Fluorescence Spectra......Page 995
Monitoring Beer During Storage by Fluorescence Spectroscopy......Page 996
Analysis of Vitamin B[sub(2)] Using Intrinsic Beer Fluorescence......Page 998
Conclusions......Page 1000
Summary Points......Page 1001
References......Page 1002
Analysis of Beer Components by CE......Page 1004
References......Page 1015
Total Antioxidant Capacity As a Tool for Measuring Antioxidant Protection......Page 1018
Feasibility of the Assays in Determining Total Antioxidant Capacity......Page 1020
Laboratory Protocol for the TEAC Assay......Page 1021
Laboratory Protocol for the FRAP Assay......Page 1023
Laboratory Protocol for the ORAC Assay......Page 1024
Laboratory Protocol for the TP-FCR Assay......Page 1025
Practical Aspects in the Determination of Total Antioxidant Capacity......Page 1027
Summary Points......Page 1028
References......Page 1029
Introduction......Page 1030
HPLC of Antioxidants with Spectrophotometric and Fluorimetric Detection......Page 1031
Electrochemical Detection in HPLC of Phenolic and Flavonoid Compounds......Page 1032
HPLC/MS and HPLC/NMR of Phenolic and Related Compounds......Page 1035
Selectivity and Optimization of HPLC Separation of Phenolic and Flavonoid Compounds in Beer......Page 1036
Sample Treatment and Enrichment in HPLC of Natural Antioxidants......Page 1038
References......Page 1039
Introduction......Page 1042
LC and LC–MS Analysis......Page 1043
CE Analysis......Page 1048
SBSE–LD LC Analysis......Page 1053
Summary Points......Page 1055
References......Page 1056
Introduction......Page 1058
Methods of Analysis......Page 1063
References......Page 1067
Radical Detection......Page 1070
Oxidation in Beer......Page 1071
Light-induced Oxidation of Beer......Page 1073
References......Page 1079
Introduction......Page 1082
Analysis of Ethanol......Page 1083
References......Page 1091
Introduction......Page 1094
Methods for Analysis of Beer Carbohydrates......Page 1095
HPLC/ELS for Quantification of Beer Carbohydrates......Page 1096
References......Page 1099
A......Page 1102
B......Page 1104
C......Page 1106
D......Page 1109
E......Page 1110
F......Page 1111
G......Page 1113
H......Page 1114
J......Page 1116
L......Page 1117
M......Page 1118
N......Page 1119
O......Page 1120
P......Page 1121
R......Page 1123
S......Page 1124
T......Page 1125
W......Page 1127
Z......Page 1128