Inhibitory Effects of Iso-α and β Hop Acids Against Pediococcus pentosaceus

Michiu, Delia; Delvigne, Frank; Mabon, N.; Jimborean, Mirela; Fogarasi, Melinda; Mihai, Mihaela; Tofanä, Maria; Thonart, Philippe

doi:10.15835/nbha47411687

Cited by 5 publications

(6 citation statements)

References 16 publications

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“…The dissociated forms of iso-alpha acids have greater antimicrobial activity, and different pH levels seen in wort fermentation have variable effects on the bactericidal or bacteriostatic activity of those iso-alpha acids. This mostly depends on hop concentration and duration within the wort (Delia et. al., 2019).…”

Section: Resistance Mechanisms To Hop Bitter Acidsmentioning

confidence: 99%

<em>Humulus lupulus </em>and Microbes: Exploring Biotic Causes for Hop Creep

Young¹,

Oakley²,

Fox³

2023

Preprint

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Background Hop creep continues to present an unresolved issue for the brewing industry, specifically stemming from those hops added to beer during fermentation. Hops have been found to contain four dextrin-degrading enzymes: alpha amylase, beta amylase, limit dextrinase, and an amyloglucosidase. One recent hypothesis predicts that these dextrin-degrading enzymes could originate from microbes rather than the hop plant itself. Scope and Approach This review begins by describing how hops are processed and used in the brewing industry. It will then discuss hop creep’s origins with a new beer style, antimicrobial factors from hops and resistance mechanisms that bacteria use to counter them, and finally microbial communities that inhabit hops, focusing on whether they can produce the starch degrading enzymes which drive hop creep. After initial identification, microbes with possible links to hop creep were then run through several databases to search the genomes (if available) and for those specific enzymes. Key Findings and Conclusions Several bacteria and fungi contain alpha amylase as well as unspecified glycosyl hydrolases, but only one contains beta amylase. Finally, this paper closes with a short summary of how abundant these organisms typically are in other flowers.

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Section: Resistance Mechanisms To Hop Bitter Acidsmentioning

confidence: 99%

<em>Humulus lupulus </em>and Microbes: Exploring Biotic Causes for Hop Creep

Young¹,

Oakley²,

Fox³

2023

Preprint

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“…Behr and Vogel (2010) proposed two different mechanisms of hop bacterial inhibition: proton-ionophore-induced and oxidative-stressinduced mechanisms [124]. Michiu et al (2019) evaluated the inhibitory effects of hop iso-α and -β acids against the bacterium Pediococcus pentosaceus at both high (6.0-7.0) and low (4.0-5.0) pH values, testing whether the identified iso-α acid stress altered S. cerevisiae boulardii yeast activity and ethanol production [10]. Results pointed out an inhibitory effect of both iso-α and β-acids against P. pentosaceus at the pH values tested, opening the possibility of hops being used as a supplement to prevent beverage contamination with spoilage microorganisms.…”

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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“…Both iso‐α and β‐acids showed reliable inhibitory effects at pH 6.0–7.0 and pH 4.0–5.0 against Pediococcus pentosaceus (Michiu et al, 2019).…”

Section: The Inhibition Effects On Other Microorganismsmentioning

confidence: 99%

“…cerevisiae boulardii yeast, the results showed that iso‐α‐acids do not change the S . cerevisiae activity but prevents the culture from being contaminated by Pediococcus pentosaceus (Michiu et al, 2019).…”

Section: The Inhibition Effects On Saccharomyces Cerevisiaementioning

confidence: 99%

Chemical constituents and bioactivities of hops (Humulus lupulus L.) and their effects on beer‐related microorganisms

Sun

Wang

Yuan

et al. 2022

Food and Energy Security

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The female inflorescence of hops is traditionally used in the brewing industry to impart bitterness, aroma, flavour and longer shelf life to beer, where the bittering acids are the main compounds that enhance the quality of the beer. In recent years, a wide variety of bioactive compounds have been reported to be present in female flowers. Due to the growing consumer interests in natural ingredients, a great deal of research has been carried out in the last few years to find new sources of functional biomolecules. This paper reviews the recent applications of hops in the food, pharmaceutical and cosmetic industries and provides an overview of the bioactive potential of hops. In addition, the analytical techniques of hops compound are reviewed. The biological activities of hops compound such as antibacterial, antifungal, cardioprotective, antioxidant, anti‐inflammatory and anticancer are reviewed and the recent effects of hop bittering derivatives on beer‐related microbial activity are also presented. It is thus clear that hops have a high potential as bioactive components for use as preservatives in fresh foods to extend shelf life and as cosmetic formulations for skin care products as well as nutraceutical and health implications.

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Inhibitory Effects of Iso-α and β Hop Acids Against Pediococcus pentosaceus

Cited by 5 publications

References 16 publications

<em>Humulus lupulus </em>and Microbes: Exploring Biotic Causes for Hop Creep

<em>Humulus lupulus </em>and Microbes: Exploring Biotic Causes for Hop Creep

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

Chemical constituents and bioactivities of hops (Humulus lupulus L.) and their effects on beer‐related microorganisms

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