Identification of Beer Bitter Acids Regulating Mechanisms of Gastric Acid Secretion

Walker, Jessica; Hell, Johannes; Liszt, Kathrin; Dresel, Michael; Pignitter, Marc; Hofmann, Thomas; Somoza, Veronika

doi:10.1021/jf204306z

Cited by 34 publications

(52 citation statements)

References 35 publications

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“…Considering the influence of stomach acidity on consumer decisions, succinic acid can serve as a key indicator for ingestive drinkability. A recent study on the same topic confirmed this by describing succinic acid and additionally malic acid (not maleic acid) as a potential stimulant . These findings contest earlier observations that found no impact of malic acid on gastric acid secretion .…”

Section: Drinkability and Succinic And Malic Acidssupporting

confidence: 71%

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Influencing the organic acid profile of beer by application of adsorbent materials

Tyrell

Fischer

2014

J. Inst. Brew.

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Recent publications highlight the effect of succinic acid and malic acid from alcoholic fermentation products on stomach acidity, which affects drinkability. To date, scientific information on how to reduce succinic and malic acid concentrations in beer is scarce. In order to make advances in this field, four different adsorbent materials were tested for their ability to reduce the content of these C 4 -dicarboxylic acids without harming product quality. Of these four materials, one showed a much higher absorbent capacity, and succinic and malic acids were reduced below their detection limits. Alongside a slight reduction in beer colour, a strong effect on the pH value of the treated beer was observed. Negative sensorial impacts of this increase in pH could be simply reversed by acidification of the treated beer. Further effects on foam and non-biological stability were not observed, even though treatment reduced the total nitrogen and polyphenol content of the beer. The adsorbent material was regenerated for 10 cycles without any loss of capacity. The results indicate that, by applying this research outcome, the production of beer with a concentration of succinic and malic acids below their detection limit is possible without harming the beer's quality. This information will be helpful in the future for brewers who wish to focus on low succinic and malic acid levels as a key indicator for an ingestive drinkability effect. Copyright © 2014 The Institute of Brewing & Distilling Keywords: succinic acid; malic acid; organic acid; drinkability; sorbents; beer Drinkability and succinic and malic acidsDrinkability is widely used as one of many attributes available to characterize a beer or beverage. It is defined by the combination of four different effects (1,2):(1) The sensory effect is caused by the aroma, taste, temperature and texture of the beer. With regards to organic acids, the balance between sourness and sweetness of a beverage is of high importance. (2) The cognitive effect represents the information, experiences and beliefs of the subject related to the beverage properties and its effects on the consumer. (3) The post-ingestive effect includes normal consequences to the human organism caused by the ingestion of a beverage. Negative post-ingestive effects could be distention of the stomach wall, heartburn, a low rate of gastric emptying and the production of hormones and physicochemical receptors by the intestinal tract. (4) The post-absorptive effect is related to the biochemical mechanisms resulting from metabolites in the blood stream. This occurs after beverage components have already been absorbed from the intestinal tract. It includes the effects of alcohol, glucose, purines and amino acids (or gluten) on body functions.The importance of succinic acid in fermented beverages is shown by the work of a number of researchers (3,4), who have reported succinic acid (as well as maleic acid, which is almost non-existent in beer) to be a potential stimulant of gastric acid secretion. Considering the influence...

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Section: Drinkability and Succinic And Malic Acidssupporting

confidence: 71%

“…Unfortunately, recent studies – showing the same physiological effect for malic acid – were not known at the beginning of this experiment. For this reason the literature review and subsequent design of experiments only focused on succinic acid.…”

Section: Drinkability and Succinic And Malic Acidsmentioning

confidence: 95%

Influencing the organic acid profile of beer by application of adsorbent materials

Tyrell

Fischer

2014

J. Inst. Brew.

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“…There are receptors on the surface of membrane in the wall cell and the combinatorial material of each receptor is carried and combined through the blood flow. Then, H + /K + ATPase activated on the surface of membrane in the nanocyte is released to the stomach and increases the acidity with the medium of transmitter substance in the cell ( Seol, 2006 ; Walker et al ., 2012 ). In order effectively to control the gastric acid output it is adequate to make use of proton pump inhibitors (PPI) directly inhibiting H + /K + ATPase which is at the last stage of gastric acid output rather than histamine receptor inhibitor ( Wallmark et al ., 1985 ).…”

Section: Introductionmentioning

confidence: 99%

Protective Effect of Liriodendrin Isolated from Kalopanax pictus against Gastric Injury

Sohn

Hwang

Lee

et al. 2015

Biomolecules & Therapeutics

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In this study, we investigated the inhibitory activities on gastritis and gastric ulcer using liriodendrin which is a constituent isolated from Kalopanax pictus. To elucidate its abilities to prevent gastric injury, we measured the quantity of prostaglandin E2 (PGE2) as the protective factor, and we assessed inhibition of activities related to excessive gastric acid be notorious for aggressive factor and inhibition of Helicobacter pylori (H. pylori) colonization known as a cause of chronic gastritis, gastric ulcer, and gastric cancer. Liriodendrin exhibited higher PGE2 level than rebamipide used as a positive control group at the dose of 500 μM. It was also exhibited acid-neutralizing capacity (10.3%) and H+/K+-ATPase inhibition of 42.6% (500 μM). In pylorus-ligated rats, liriodendrin showed lower volume of gastric juice (4.38 ± 2.14 ml), slightly higher pH (1.53 ± 0.41), and smaller total acid output (0.47 ± 0.3 mEq/4 hrs) than the control group. Furthermore liriodendrin inhibited colonization of H. pylori effectively. In vivo test, liriodendrin significantly inhibited both of HCl/EtOH-induced gastritis (46.9 %) and indomethacin-induced gastric ulcer (46.1%). From these results, we suggest that liriodendrin could be utilized for the treatment and/or protection of gastritis and gastric ulcer.

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“…It is also an activator of gastric acid secretion (GAS) (2)(3)(4)(5). Although part of caffeine's effect appears to be mediated by antagonizing adenosine receptors and inhibition of phosphodiesterases (PDEs) (1), the observation that several other bitter-tasting compounds, such as denatonium benzoate (6); hop-derived beer bitter acids; α-, β-, iso-α-acids (7); and catechin and procyanidin B2 (8) cause gastrin release (6) or GAS (7,8) indicates that bitter substance-evoked chemosensory mechanisms may be involved. Chemosensation potentially plays a role at three sites to regulate GAS: (i) bitter substances could excite oral taste cells and mediate their effects through cephalic regulation of gut physiology (9) or (ii) a bitter compound could also act in the gut through induction of gastrin and/or histamine release from enteroendocrine cells and/or (iii) by modulating acid production in GAS-producing parietal cells (10).…”

mentioning

confidence: 99%

Caffeine induces gastric acid secretion via bitter taste signaling in gastric parietal cells

Liszt

Ley

Lieder

et al. 2017

Proc. Natl. Acad. Sci. U.S.A.

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186

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Caffeine, generally known as a stimulant of gastric acid secretion (GAS), is a bitter-tasting compound that activates several taste type 2 bitter receptors (TAS2Rs). TAS2Rs are expressed in the mouth and in several extraoral sites, e.g., in the gastrointestinal tract, in which their functional role still needs to be clarified. We hypothesized that caffeine evokes effects on GAS by activation of oral and gastric TAS2Rs and demonstrate that caffeine, when administered encapsulated, stimulates GAS, whereas oral administration of a caffeine solution delays GAS in healthy human subjects. Correlation analysis of data obtained from ingestion of the caffeine solution revealed an association between the magnitude of the GAS response and the perceived bitterness, suggesting a functional role of oral TAS2Rs in GAS. Expression of TAS2Rs, including cognate TAS2Rs for caffeine, was shown in human gastric epithelial cells of the corpus/fundus and in HGT-1 cells, a model for the study of GAS. In HGT-1 cells, various bitter compounds as well as caffeine stimulated proton secretion, whereby the caffeineevoked effect was (i) shown to depend on one of its cognate receptor, TAS2R43, and adenylyl cyclase; and (ii) reduced by homoeriodictyol (HED), a known inhibitor of caffeine's bitter taste. This inhibitory effect of HED on caffeine-induced GAS was verified in healthy human subjects. These findings (i) demonstrate that bitter taste receptors in the stomach and the oral cavity are involved in the regulation of GAS and (ii) suggest that bitter tastants and bittermasking compounds could be potentially useful therapeutics to regulate gastric pH.gastric acid secretion | caffeine | homoeriodictyol | bitter taste receptors | TAS2Rs

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Identification of Beer Bitter Acids Regulating Mechanisms of Gastric Acid Secretion

Cited by 34 publications

References 35 publications

Influencing the organic acid profile of beer by application of adsorbent materials

Influencing the organic acid profile of beer by application of adsorbent materials

Protective Effect of Liriodendrin Isolated from Kalopanax pictus against Gastric Injury

Caffeine induces gastric acid secretion via bitter taste signaling in gastric parietal cells

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