Search PubMed⌕ Search

SEARCH · Search PubMed

Results for “Beer”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 235 records · Page 13Linked to original sources
PubMed1987

An investigation of apparent total N-nitroso compounds in beer.

The concentration of apparent total N-nitroso compounds (ATNC) in beer has been investigated using a group-selective procedure based on chemical denitrosation with hydrogen bromide and chemiluminescence detection of the released nitric oxide. In a survey of samples of 40 brands of beer and lager, detectable levels of ATNC were present in 17 samples at concentrations of 20-100 micrograms N-NO/kg in 11 and 100-500 micrograms N-NO/kg in six. To determine the origin of ATNC in beer the production of a commercial batch was examined in detail. ATNC levels were below the detection limit in the sweet wort (aqueous extract of malt), bitter wort (malt extract boiled with hops) and also at the start of fermentation, but during the course of fermentation the concentration of ATNC increased appreciably and that of inorganic nitrate decreased; detectable, though transitory, levels of inorganic nitrite were observed. None of the brewing ingredients contained sufficiently high enough levels of ATNC to account for the concentration of these compounds present in the beer after fermentation. These findings suggest that the presence of detectable levels of ATNC in some beers is a result of N-nitrosation reactions occurring in the fermenting wort with the nitrosating species derived from reduction of nitrate, due probably to the presence of microbial species with nitrate reductase activity.

Beer↗
PubMed1980

[Hyponatremia after very heavy beer drinking (author's transl)].

Severe water and electrolyte disturbances were observed in a patient after a bout of very heavy beer drinking (30 liters in 6 days). On admission she was found to have hypokalemia (2.2 mEq/I), metabolic alkalosis (pHa: 7.55-total CO2: 40 mEq/I), and more particularly hyponatremia (109 mEq/I), responsible for the typical neurological signs of water intoxication (hyponatremic encephalopathy). There was a positive cumulative return of sodium (570 mEq) and chloride (900 mEq) levels, and normal conditions were restored without significant modifications in water balance or weight. No other etiology, apart from the beer, was discovered. Heavy drinking of beer alone can therefore provoke chloride and sodium depletion, probably because beer, which is poor in NaCl, must produce urinary loss of these electrolytes. The high osmolarity of beer may explain this latter phenomenon. This particular cause of hyponatremia should be recognized, if only to avoid confusing the clinical signs of alcoholic intoxication with those due to water intoxication.

Alcoholic Intoxication↗
PubMed1998

Cost-effectiveness of beer versus red wine for the prevention of symptomatic coronary artery disease.

BACKGROUND: Until now, red wine has been the cardioprotective beverage of choice, but the convenience and lack of adverse effects make beer a more cost-effective, safe and widely available choice. A paucity of evidence in support of this led to our study. METHODS: During a 6-month period, 11,780 consecutive patrons at 18 randomly selected urban and community liquor distributors were recruited. Participants were randomly assigned to receive either beer or wine daily for 5 years. Of the 10,078 people who met the inclusion criteria, 5033 were assigned to receive red wine and 5039 to receive beer every day. RESULTS: Effectiveness and adverse effects were equal in the 2 groups. However, costs for beer were substantially lower. INTERPRETATION: In view of its effectiveness, low cost, acceptable adverse-event profile and the fact that it is available in convenient single-dose dispensers, beer should replace red wine as the cardioprotective beverage of choice.

Beer↗
PubMed2005

Inappropriate drug prescribing in older adults: the updated 2002 Beers criteria--a population-based cohort study.

BACKGROUND: In 1997, Beers and colleagues developed explicit criteria for potentially inappropriate drug prescribing in ambulatory older adults aged 65 years and over. Several studies have been performed to estimate the prevalence of inappropriate drug prescribing based on these criteria. In 2002, the criteria were updated. AIMS: To examine the extent and trend of inappropriate drug prescribing to ambulatory older adults in the Netherlands between 1997 and 2001, according to the 1997 and the updated Beers criteria. METHODS: Data were retrieved from the Integrated Primary Care Information (IPCI) project, a general practice research database with data from computer-based patient records of a group of 150 general practitioners in the Netherlands. All subjects aged 65 and over were included. Prescriptions were classified as inappropriate if they fulfilled the Beers criteria of prescriptions that generally should be avoided in older adults because of a high risk of adverse effects, while also considering dose and comorbidity. RESULTS: Between 1997 and 2001, the 1-year risk of receiving at least one inappropriate drug prescription for older adults ranged between 16.8% (95% CI: 16.3-17.3%) and 18.5% (18.3-18.7%) according to the 1997 criteria and between 19.1% (18.6-19.6%) and 20.0% (19.5-20.5%) according to the updated Beers criteria. According to the updated criteria, the most frequently prescribed inappropriate drugs were nitrofurantoin, long-acting benzodiazepines, amitriptyline, promethazine and cimetidine. Temazepam and zolpidem were mostly prescribed in supratherapeutic dose. Conventional NSAIDs in persons with a history of gastric/duodenal ulcer were the most frequently prescribed contra-indicated drugs. CONCLUSIONS: Prescribing potentially inappropriate prescriptions to ambulatory older people in the Netherlands is substantial. Compared with other studies using the 1997 Beers criteria, inappropriate prescribing to the elderly is lower than in the USA but similar to Finland. Despite a restrictive medication policy and a growing attention for medication surveillance in Europe, inappropriate drug prescribing is still a substantial problem.

Aged↗
PubMed1996

Evaluation of the concentration and enantiomeric purity of selected free amino acids in fermented malt beverages (beers).

Even though amino acids are important trace components in the brewing of beers, they have not been extensively evaluated in these beverages. Studies involving the enantiomeric composition of these amino acids are even less prevalent. A brief summary of the brewing process for malt beverages is given. The total concentration and enantiomeric composition of three amino acids (leucine, phenylalanine, and proline) were determined in 25 different beers. Proline tended to have the highest average absolute concentration and the lowest percentage of the D-enantiomer in most samples. In some cases the relative amounts of D-phenylalanine and D-leucine exceeded 10% of the individual amino acids. The enantiomeric composition of the amino acids in different beer samples did not vary as extensively as the absolute concentrations. The reason for the concentration differences between proline and the other amino acids is discussed. A knowledge of amino acid concentrations and enantiomeric compositions appears to be useful in characterizing specific beers and brewing processes.

Amino Acids↗
PubMed1993

Beer, breast feeding, and folklore.

Beer consumption by nursing women altered the sensory qualities of their milk and the behavior of their infants during breast-feeding in the short term. The infants consumed significantly less milk during the 4-hr testing sessions in which their mothers drank alcoholic beer compared to when the mothers drank nonalcoholic beer; this decrease in milk intake was not due to a decrease in the number of times the babies fed. Although the infants consumed less of the alcohol-flavored milk, the mothers believed their infants had ingested enough milk, reported that they experienced a letdown during nursing, and felt they had milk remaining in their breasts at the end of the majority of feedings. Moreover, the mothers terminated the feeds the same percentage of time on both testing days. The mechanism by which the consumption of alcoholic beer by lactating women decreases milk intake by their nurslings remains to be determined.

Adult↗
PubMed1990

Alcohol, beer and cancer of the pancreas.

The relationship between total alcohol consumption and intake of beer, wine and spirits and the risk of cancer of the pancreas was re-assessed in a pooled analysis of 3 case-control studies of pancreatic cancer from Italy, France and Switzerland, providing a total data-set of 494 cases and 1,704 controls. Logistic regression was used to obtain relative risks adjusted for study, age, sex, smoking and socio-economic status. Relative to non-drinkers, the risk estimates for subsequent levels of alcohol consumption were close to unity, and there was no evidence of a trend in risk with dose: the point estimate for more than 8 drinks per day was 0.8 (95% Confidence Interval, CI = 0.5-1.3). Likewise, no consistent association was observed for consumption of wine, beer or spirits: the relative risks for the highest consumption levels were 1.0 for wine, 0.9 for beer and 0.9 for spirits. No significant interaction was observed with study centre, sex or smoking habits. Given the large size of the data-set, of the consistency and the replication of findings across the 3 different studies, and of the elevated alcohol consumption of these populations, the present analysis gives reassuring evidence on the alcohol and pancreatic cancer issue in relation to total consumption of alcohol, of beer and of other alcoholic beverages.

Adult↗
PubMed2005

Probing heat-stable water-soluble proteins from barley to malt and beer.

Proteins determine the quality of barley in malting and brewing end-uses. In this regard, water-soluble barley proteins play a major role in the formation, stability, and texture of head foams. Our objective was to survey the barley seed proteins that could be involved in the foaming properties of beer. Therefore, two-dimensional (2-D) electrophoresis and mass spectrometry were combined to highlight the barley proteins that could resist the heating treatments occurring during malting and brewing processes. As expected, from barley to malt and to beer, most of the heat-stable proteins are disulfide-rich proteins, implicated in the defense of plants against their bio-aggressors, e.g., serpin-like chymotrypsin inhibitors (protein Z), amylase and amylase-protease inhibitors, and lipid transfer proteins (LTP1 and LTP2). For LTP1s, the complex pattern displayed in 2-D electrophoresis could be related to some chemical modifications already described elsewhere, such as acylation or glycation through Maillard reactions, which occur on malting. Our proteomics approach allowed the identification of the numerous proteins present in beer in addition to the major ones already described. The involvement of these proteins in the quality of beer foam can now be evaluated.

Beer↗
PubMed1998

Determinants of the thirst-quenching character of beer.

The purpose of this study was to find which sensory characteristics are significant determinants of the thirst-quenching character of beer. The sensory attributes and thirst-quenching characteristics ("thirst quenching", "refreshing", "drinkability") of 18 beers were evaluated by a panel of 12 judges. The only significant positive determinants of the "thirst-quenching" character of the beers in the design were carbonation and bubble density. Significant negative determinants were foam, overall aroma and flavor, color, viscosity, malty, hoppy, burnt, bitterness, acidic, metallic, astringency and aftertaste. The same correlations (both in terms of direction and significance level) were observed between descriptive attributes and the "refreshing" and "drinkability" factors. A principal component analysis (PCA) of the mean ratings indicated that variability among beers was mostly along a thirst-quenching dimension (72% of the variance). Procrustes analysis performed on the individual ratings showed that, for one of the judges, the interpretation of the thirst-quenching concept differed from that shown by PCA for the overall panel.

Adult↗
PubMed2002

Mycotoxins and fermentation--beer production.

Along with food safety issues due to mycotoxins, the effects of Fusarium infections on malt and beer quality can be disastrous. While some of the Fusarium head blight mycotoxins, such as DON, present in infected barley may be lost during steeping, the Fusarium mold is still capable of growth and mycotoxin production during steeping, germination and kilning. Therefore, detoxification of grain before malting may not be practical unless further growth of the mold is also prevented. Methods for reducing the amount of mold growth during malting are needed. Physical, chemical and biological methods exist for inhibiting mold growth in grain. Irradiation is a promising means for preventing Fusarium growth during malting, but its effects on malt quality and mycotoxin production in surviving mold need to be evaluated in more detail. Chemical treatments such as ozonation, which do not leave chemical residues in beer, also appear to be promising. Although biological control methods may be desirable, the effects of these inhibitors on malt and beer quality require further investigation. In addition, storage studies are needed to determine the effect of biological control on Fusarium viability and malt quality. It may also be possible to incorporate detoxifying genes into fermentation yeasts, which would result in detoxification of mycotoxins present in wort. Development of these types of technological interventions should help improve the safety of products, such as beer, made from Fusarium infected grain.

Beer↗
PubMed2006

Simultaneous control of apparent extract and volatile compounds concentrations in low-malt beer fermentation.

Volatile compounds cause undesirable flavor when their concentrations exceed threshold values in beer fermentation. The objective of this study is to develop a system for controlling apparent extract concentration, which indicates the fermentation degree and which should be decreased below a targeted value at a fixed time under a constraint of tolerable amounts of volatile compounds. In beer fermentation, even though the production of volatile compounds is suppressed by maintaining a low fermentation temperature, a low temperature causes a delay in the control of apparent extract concentration. Volatile compound concentration was estimated on-line, and the simulation of apparent extract consumption and volatile compound production was performed. To formulate various beer tastes and conserve energy for attemperation, optimal temperature profiles were determined using a genetic algorithm (GA). The developed feedback control of the brewing temperature profile was successfully applied, and apparent extract and volatile compound concentrations at a fixed time reached their target concentrations. Additionally, the control technique developed in this study enables us to brew a wide variety of beers with different tastes.

Acids↗
PubMed2006

Continuous immobilized yeast reactor system for complete beer fermentation using spent grains and corncobs as carrier materials.

Despite extensive research carried out in the last few decades, continuous beer fermentation has not yet managed to outperform the traditional batch technology. An industrial breakthrough in favour of continuous brewing using immobilized yeast could be expected only on achievement of the following process characteristics: simple design, low investment costs, flexible operation, effective process control and good product quality. The application of cheap carrier materials of by-product origin could significantly lower the investment costs of continuous fermentation systems. This work deals with a complete continuous beer fermentation system consisting of a main fermentation reactor (gas-lift) and a maturation reactor (packed-bed) containing yeast immobilized on spent grains and corncobs, respectively. The suitability of cheap carrier materials for long-term continuous brewing was proved. It was found that by fine tuning of process parameters (residence time, aeration) it was possible to adjust the flavour profile of the final product. Consumers considered the continuously fermented beer to be of a regular quality. Analytical and sensorial profiles of both continuously and batch fermented beers were compared.

Beer↗
PubMed1988

Effect of alcohol content on beer consumption by rats.

Three brands of beer of varying alcohol content were presented to separate groups of male rats. The consumption data indicated, firstly, an inverse relationship between acceptability of the beer and its alcohol content. The data also indicated that the acceptability of full-strength beer could be augmented by prior exposure to low-alcohol and alcohol-free beer. The results are discussed with reference to orosensory- and inebriation-based models of alcohol consumption.

Alcohol Drinking↗
PubMed1988

Beer intoxication and physical aggression in males.

Twenty subjects participated in an experiment testing the effects of a moderate dose of beer on physical aggression. Subjects were randomly assigned to a beer drinking group or a control group. Aggression was measured in terms of number of shocks given, shock intensity, and shock duration in a modified version of the Buss' aggression machine. There were no differences among groups and there was no interaction of beer by frustration on aggression. The results are explained in terms of expectancies held by subjects as to the effects of beer intoxication on behaviour.

Adolescent↗
PubMed2005

Is beer the drink of choice for women with alcohol use problems? --Positive alcohol outcome expectancies as a function of beverage type.

The primary goal of this study was to evaluate whether women with alcohol problems report differences in their strength of endorsement of specific positive outcome expectancies as a function of alcoholic beverage type. Fifty-four participants completed the Beverage Expectancy Questionnaire (BEQ) that assessed five specific positive outcome expectancies across three different beverage types (i.e., wine, beer, hard liquor). Participants endorsed the strongest expectancies of Social/Sexual Enhancement, Global Positive Affect and Relaxation in the beer-specific context as compared to the wine-specific context. Levels of consumption were significantly higher overall for hard liquor than for wine in the sample as a whole. Quantity of wine drinking was predicted by wine-specific Arousal and Personality Transformation expectancies; quantity of beer drinking was predicted by beer-specific Arousal expectancies; quantity of hard liquor consumption was predicted by hard liquor-specific Personality Transformation, Relaxation, and Arousal expectancies. Clinical implications of the findings and future research directions are discussed.

Adult↗
PubMed2005

The beer campaign in Stockholm--Attempting to restrict the availability of alcohol to young people.

A number of Swedish studies have indicated that it is easy for underaged youths to purchase medium strength beer in grocery shops. The aim of this study was to follow the effects of a community action-based intervention involving information/training of parents, police, and shopkeepers, media advocacy, and monitoring of the sales of beer to underaged youths. Eighteen-year-old students, looking younger, attempted to purchase a six-pack of medium strength beer in grocery shops without showing ID. A questionnaire about perceived availability was distributed among ninth-grade students. Surveys of parental awareness and shopkeepers' attitudes were also conducted. A significant decrease in sales was observed in both the intervention area (from 73% of all purchase attempts to 44%) and in the comparison area (from 60% to 44%). No significant difference was found between the intervention and the comparison areas, in part due to a contamination effect in the comparison area, where similar activities were conducted by the local community. Perceived availability by teenagers did not change. Following the intervention, availability to medium strength beer for young people in the intervention area decreased, but remained high. It is possible that this moderate reduction was due to the intervention but the same is not certain, given the developments in the comparison area. The intervention was primarily based on information and training, whereas a policy of surveillance and sanctions in the comparison area appears to have achieved the same result, with lesser resources. The study also illustrates the feasibility of engaging parents in community action for prevention purposes.

Adolescent↗
PubMed2006

Biosorption of copper and lead ions by waste beer yeast.

Locally available waste beer yeast, a byproduct of brewing industry, was found to be a low cost and promising adsorbent for adsorbing copper and lead ions from wastewater. In this work, biosorption of copper and lead ions on waste beer yeast was investigated in batch mode. The equilibrium adsorptive quantity was determined to be a function of the solution pH, contact time, beer yeast concentration, salt concentration and initial concentration of copper and lead ions. The experimental results were fitted well to the Langmuir and Freundlich model isotherms. According to the parameters of Langmuir isotherm, the maximum biosorption capacities of copper and lead ions onto beer yeast were 0.0228 and 0.0277 mmol g(-1) at 293 K, respectively. The negative values of the standard free energy change (DeltaG degrees ) indicate spontaneous nature of the process. Competitive biosorption of two metal ions was investigated in terms of sorption quantity. The amount of one metal ion adsorbed onto unit weight of biosorbent (q(e)) decreased with increasing the competing metal ion concentration. The binding capacity for lead is more than for copper. Ion exchange is probably one of the main mechanism during adsorptive process.

Adsorption↗
PubMed1999

Quantitative analysis of xanthohumol and related prenylflavonoids in hops and beer by liquid chromatography-tandem mass spectrometry.

A method for quantitation of six prenylflavonoids (xanthohumol, isoxanthohumol, desmethylxanthohumol, 6- and 8-prenylnaringenins and 6-geranylnaringenin) in hops and beer by HPLC-tandem mass spectrometry has been developed. The method allows direct analysis of beer and crude methanolic extracts of hops. After HPLC separation, prenylflavonoids were detected by positive ion multiple-reaction monitoring using a triple-quadrupole mass spectrometer equipped with a heated nebulizer--atmospheric pressure chemical ionization interface. The accuracy and precision were evaluated by replicate analyses of (spiked) samples. Thirteen commercial beers were analysed with the method. Isoxanthohumol, formed by isomerization of xanthohumol during the brewing process, was the most abundant flavonoid in hopped beers, ranging from 0.04 to 3.44 mg/l.

Beer↗