Isoxanthohumol — Biologically active hop flavonoid

Żołnierczyk, Anna K.; Mączka, Wanda; Grabarczyk, Małgorzata; Wińska, Katarzyna; Woźniak, Edyta; Anioł, Mirosław

doi:10.1016/j.fitote.2015.03.007

Cited by 62 publications

(39 citation statements)

References 90 publications

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“…Xanthohumol and isoxanthohumol, as expected, are the main compounds responsible for the positive human health consequences of beer in case of its moderate consumption [5,17,27]. In this context, the currently pressing problem in the world brewing practice is an increase of prenylated chalcone content of beer, as well as the development of brewing technologies for beer and hop extracts enriched with xanthohumol [17,27].…”

Section: Introductionmentioning

confidence: 98%

“…Besides brewing, the hop plant is used in breadmaking, pharmacology, official and folk medicine. The major substances responsible for the hop cone biological activity are bitter and phenolic compounds, as well as the essential oil [4,5]. Bitter substances are the most beneficial and specific constituents of the hop cones, which in this form are not available in other plants [2,6].…”

Section: Introductionmentioning

confidence: 99%

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Beer enrichment with biologically active hop compounds

Protsenko¹,

Rudyk²,

Hryniuk³

et al. 2018

Ukr. food j.

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Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Beer enrichment with biologically active hop compounds

Protsenko¹,

Rudyk²,

Hryniuk³

et al. 2018

Ukr. food j.

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“…Prenylflavonoid isoxanthohumol (IXN, Figure 1 A) exists in hops Humulus lupulus L. and shrub Sophora flavescens L. The general dietary source of prenylflavonoid is beer and IXN is the most abundant prenylflavonoid in beer. In beer, IXN is mainly produced from xanthohumol (XN, Figure 1 A) thermal isomerization during wort boiling [ 5 ]. IXN has attracted considerable attention due to its plant origin, pharmacological properties [ 5 , 6 ], and safety profile.…”

Section: Introductionmentioning

confidence: 99%

Prenylflavonoid Isoxanthohumol Sensitizes MCF-7/ADR Cells to Doxorubicin Cytotoxicity via Acting as a Substrate of ABCB1

Liu

Zhang

et al. 2017

Toxins

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Isoxanthohumol is a unique prenylflavonoid with the highest content in beer. Isoxanthohumol has multiple bioactivities and has recently received considerable attention in the scientific community. Nonetheless; its effect on drug resistant cancer cells has rarely been studied. In this paper; we investigated the synergistic effect of isoxanthohumol and doxorubicin on doxorubicin resistant MCF-7/ADR cells. Our results showed that isoxanthohumol sensitized the cytotoxic effect of doxorubicin on MCF-7/ADR cells via increased proliferation inhibition and apoptosis stimulation. Molecular mechanism studies further demonstrated that isoxanthohumol inhibited ABCB1-mediated doxorubicin efflux; stimulated the ATPase activity of ABCB1 (ATP-binding cassette sub-family B member 1); and acted as an ABCB1 substrate. Molecular docking results suggested that isoxanthohumol bound to the central transmembrane domain of ABCB1 and its binding site overlapped with the doxorubicin binding site. The present studies demonstrated that isoxanthohumol was a competitive ABCB1 inhibitor which reversed ABCB1-mediated doxorubicin resistance in MCF-7/ADR cells; and therefore could be further developed to help with overcoming ABCB1-mediated drug resistance.

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“…Amidst several health benefits due to increasingly understood pharmacological profile (Liu et al, 2015), preclinical evidence proved XN's action as antithrombotic (Xin et al, 2017), hepatoprotective (Weiskirchen, Mahli, Weiskirchen, & Hellerbrand, 2015), and antiatherosclerotic (Hirata et al, 2017). While XN's anti-carcinogenic properties, both alone and combined with other phenolic constituents extracted from malts and hops, have been revealed in vitro since some time (Ferk et al, 2010;Gerhäuser, 2005;Karabin, Hudcova, Jelinek, & Dostalek, 2015;Żołnierczyk et al, 2015), positive results of the first human intervention trials showed early clinical evidence (Pichler et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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

Ciriminna

Albanese

Stefano

et al. 2017

Preprint

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A fraction of the most valuable bioactive compounds in beer comes from hop's polyphenols, mainly flavonoids, some of which are unique to inflorescences of that flowering plant. Although far from pharmacologically relevant concentrations, the intake of low doses of xanthohumol and related prenylflavonoids found in beer contributes to significant preventive actions with regards to certain diseases, such as cardiovascular and neurodegenerative, as well as to distinct chemopreventive effects on certain cancer types. Hence the efforts to explore both ingredients and methods able to enhance the concentration of such bioactive compounds in the final beers.A novel brewing method assisted by hydrodynamic cavitation was proved able, under suitable process conditions, to retain or generate higher amounts of xanthohumol, desmethylxanthohumol and 6-geranylnaringenin, extending recent evidence about different food and respective bioproducts, as well as adding to its distinct benefits to the brewing process.

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Isoxanthohumol — Biologically active hop flavonoid

Cited by 62 publications

References 90 publications

Beer enrichment with biologically active hop compounds

Beer enrichment with biologically active hop compounds

Prenylflavonoid Isoxanthohumol Sensitizes MCF-7/ADR Cells to Doxorubicin Cytotoxicity via Acting as a Substrate of ABCB1

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

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