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PubMed2005

Antioxidant pool in beer and kinetics of EPR spin-trapping.

The kinetics of spin-trap adduct formation in beer oxidation exhibits an induction period if the reaction is carried out at elevated temperatures and in the presence of air. This lag period lasts until the endogenous antioxidants are almost completely depleted, and its duration is used as an indicator of the flavor stability and shelf life of beer. This paper demonstrates that the total kinetics of the process can be characterized by three parameters-the lag period, the rate of spin-trap adduct formation, and, finally, the steady-state spin-adduct concentration. A steady-state chain reaction mechanism is described, and quantitative estimates of the main kinetic parameters such as the initiation rate, antioxidant pool, effective content of organic molecules participating in the chain reactions, and the rate constant of the 1-hydroxyethyl radical EtOH(*) spin-adduct disappearance are given. An additional new dimensionless parameter is suggested to characterize the antioxidant pool-the product of the lag time and the rate of spin-trap radical formation immediately after the lag time, normalized by the steady-state concentration of the adducts. The results of spin-tapping EPR experiments are compared with the nitroxide reduction kinetics measured in the same beer samples. It is shown that although the kinetics of nitroxide reduction in beer can be used to evaluate the reducing power of beer, the latter parameter does not correlate with the antioxidant pool. The relationship of free radical processes, antioxidant pool, reducing power, and beer staling is discussed.

Antioxidants↗
PubMed1998

Beer affects oxidative stress due to ethanol in rats.

The relationship between chronic moderate beer consumption and oxidative stress was studied in rats. Animals were fed three different isocaloric diets for six weeks: a beer-containing diet (30% w/w), an ethanol-supplemented diet (1.1 g/100 g, the same as in the beer diet) and an alcohol-free basal diet. At the end of the feeding period, rats were analyzed for plasma and liver oxidative status. Some livers were isolated and exposed to ischemia-reperfusion to assess the additional oxidative stress determined by reperfusion. No significant differences in plasma antioxidant status were found among the three dietary groups. Lipoproteins from the beer group, however, showed a greater propensity to resist lipid peroxidation. Ischemia caused a decrease in liver energy and antioxidant status in all groups. Nevertheless, ATP was lower in the livers of rats exposed to the ethanol diet. During reperfusion, lipoperoxidation increased significantly in all groups. However, livers obtained from ethanol-treated rats showed the higher formation of lipoperoxides. In conclusion, a moderate consumption of beer in a well-balanced diet did not appear to cause oxidative stress in rats; moreover, probably through its minor components, beer could attenuate the oxidative action of ethanol by itself.

Adenosine Triphosphate↗
PubMed2001

A population study of the influence of beer consumption on folate and homocysteine concentrations.

OBJECTIVE: Mild hyperhomocysteinemia is a significant and independent risk factor for vascular diseases. Blood total homocysteine concentration (tHcy) is considered to be the product of an interaction between genetic and nutritional factors notably intake of folate, vitamin B12 and pyridoxine. The aim of the study was to determine whether regular intake of beer containing large amount of folate and other vitamins influences the tHcy blood concentrations. DESIGN: Cross-sectional population-based survey. SETTING: Adult population, residents of Pilsen (Czech Republic) and vicinity. SUBJECTS: Population series included 292 males and 251 females aged 35-65 y, mean age 53.4 y. All subjects were examined by a standard protocol for clinical, anthropometrical and laboratory estimations. MAIN OUTCOME MEASURES: tHcy was measured by high-pressure liquid chromatography with fluorescent detection, blood folate and B12 levels immunochemically using commercial kits. RESULTS: Beer intake was associated with blood folate and vitamin B12 concentrations positively and with tHcy concentration negatively. By categories of beer intake, subjects with intake of 1 l daily or more had significantly lower tHcy and higher folate concentrations than those reporting lower daily beer intake. CONCLUSION: Moderate beer consumption may help to maintain the tHcy levels in the normal range due to high folate content. Folate from beer may thus contribute to the protective effect of alcohol consumption on cardiovascular disease in population with generally low folate intake from other nutrients. SPONSORSHIP: Supported by grant 301/00/P089 Grant Agency of Czech Republic and Internal Grant Agency of the Ministry of Health.

Adult↗
PubMed2002

The effect of wine or beer versus a carbonated soft drink, served at a meal, on ad libitum energy intake.

BACKGROUND: Alcoholic beverage drinking may increase total energy intake at a meal by various mechanisms and this effect may depend on the sort of beverage. OBJECTIVE: To test the effect of wine, beer and a soft drink served with a normal meal on food and total energy intake in non-obese men. DESIGN: A supper meal consisting of three consecutive dishes was presented to 22 young men. Ad libitum energy intakes (EI) of the meal were measured at three different occasions in a cross-over design with red wine, lager beer or a carbonated soft drink. This was done in two studies with different design. In the first study the beverages were supplied ad libitum and in a second study the intake of the beverages was fixed: beer and soft drink at 9 ml/kg body weight and wine isoalcoholic to beer, 3.185 ml/kg body weight. RESULTS: In the ad libitum beverage study total EI was higher with wine than with the soft drink and beer (P<0.05). In the fixed beverage study differences in total EI did not reach statistical significance (P=0.14), although the intake of goulash was higher with wine and beer than with the soft drink (P<0.005). CONCLUSION: These data indicate that alcoholic beverages, and wine in particular, may enhance total EI at a meal relative to a soft drink, when served with no restriction.

Adult↗
PubMed1980

Iron absorption from maize (Zea mays) and sorghum (Sorghum vulgare) beer.

1. Iron absorption from maize (Zea mays) and sorghum (Sorghum vulgare) beer was more than twelve-fold greater than from a gruel made from the constituents used to prepare the beer. 2. The effect of changes occurring during brewing were investigated. These changes include a decrease in the solid content, and the formation of 30 ml ethanol/1 and 5 ml lactic acid/1. 3. The presence of solid material was found to inhibit Fe absorption markedly, especially when the solid content was 100 g/l or more. 4. The presence of ethanol potentiated Fe absorption but the effect was only modest in gruels with a high solid content. 5. Fe absorption from a 2 ml lactic acid/l solution was four-fold greater than from a hydrochloric acid solution of the same pH. When lactic acid was added to a gruel containing 200 g solids/l the mean absorbtion rose from 0.4 to 1.2 %. 6. In a direct comparison, Fe absorption from beer was significantly better than from a gruel of similar pH containing lactic acid. 7. The results suggest that at least three factors are responsible for the enhanced Fe absorption from maize and sorghum beer. These include the removal of solids during fermentation and the presence of ethanol and of lactic acid in the final brew. 8. In order to reproduce the way in which beer is brewed domestically in Fe containers, a study was done in which beer was prepared in the presence of Fe wire. Under such circumstances Fe was rapidly dissolved and the final Fe concentration of the brew was 89 mg/l. However, the nature of the Fe-containing compound or compounds was not elucidated.

Beer↗
PubMed1997

The contribution of azodicarbonamide to ethyl carbamate formation in bread and beer.

Data on ethyl carbamate concentrations in beers purchased and analysed between 1988 and 1990 are presented. The concentrations in draught beers were uniformly below the detection limit of 1 microgram/l. Canned beers contained rather more ethyl carbamate (up to 2.5 micrograms/l) which is considered to be due to their longer shelf-life and higher alcohol content (in some cases). Bottled beers contained even higher amounts of ethyl carbamate (up to 14.7 micrograms/l) and this was considered to be due to the use of azodicarbonamide as a blowing agent in the beer bottle cap liners. It is understood that modifications to the liner have led to reduced concentrations in bottled beers produced more recently. A survey of bread samples and related cereal products such as rusks, French toasts and pitta bread indicated typical ethyl carbamate concentrations between < 0.4 and 4.5 micrograms/kg. Toasting bread led to increases of between three- and eight-fold in ethyl carbamate concentrations ranging from 3.5 to 33.8 micrograms/kg on a wet weight basis. Analysis of the data indicated that commercial bread samples which indicated the use of azodicarbonamide as a flour improver showed statistically significant increases in ethyl carbamate concentrations. The mean increase for treated bread over untreated bread was 66%. When these breads were toasted, the mean increase for treated toast over untreated toast was 56%.

Azo Compounds↗
PubMed1991

Cancer and polyps of the colorectum and lifetime consumption of beer and other alcoholic beverages.

Two parallel case-control studies were conducted in the Marseilles metropolitan area of France from 1979 to 1985 on cancers and adenomatous polyps of the colorectum. All cases of cancer (n = 389) and polyps (n = 252) were incident and histologically confirmed. Controls (n = 641) matched for sex and age were selected among patients undergoing functional reeducation for injury or trauma in one of five hospital centers. Intake of alcoholic beverages was investigated by questions on daily or weekly intake of wine, beer, apéritifs, and distillates during different life periods. Questions on alcoholic beverages were integrated in a detailed diet history interview questionnaire. The risk of rectal cancer was elevated in male beer drinkers (relative risk = 1.73, 95% confidence interval 1.01-2.95) and in men and women combined (relative risk = 1.71), while beer consumption was not associated with colon cancer. Total ethanol intake and consumption of wine and distillates were not associated with the risk of cancer of the colon or rectum, nor with risk of polyps. Adjustment in the statistical analysis for energy intake and for other dietary variables (fiber from fruits and fiber from vegetables), which were found to be risk factors in the study, did not substantially change the results found for beer and other alcoholic beverages. Etiologic hypotheses related to nitrosamine content of beer are discussed in the light of growing epidemiologic evidence that beer consumption specifically increases the risk of rectal cancer.

Aged↗
PubMed2004

National and state estimates of the mean ethanol content of beer sold in the US and their impact on per capita consumption estimates: 1988 to 2001.

BACKGROUND: The average ethanol content of the beer sold in the US is a key factor in determining the per capita consumption of ethanol, the standard measure of alcohol use in aggregate-level research. To address the lack of empirically based estimates of beer ethanol content, we have calculated national estimates for the years 1988 to 2001 and state-specific estimates for 1993 to 2001. METHODS: These estimates are based on the ethanol content by volume of leading brands in each year, the national market share of each leading brand by type, and state-specific market shares of each beer type. RESULTS: The national mean ethanol content of beer was higher than the 4.5% figure typically used, ranging from 4.58% in 1993 to 4.75% in 1996. State-specific mean ethanol content estimates were also found to vary by state and over time. Application of mean ethanol content estimates to the per capita consumption of beer led to higher consumption estimates than those with the 4.5% conversion. For example, in 2000, the national estimate indicates that nearly 10 more drinks (containing 0.6 oz of ethanol) were consumed per person aged 14 years and older during that year. CONCLUSIONS: This may indicate that a larger than previously estimated share of the alcohol consumed in the US is in the form of beer. However, the results also indicate that empirically based estimates of wine and spirits mean that ethanol content may modify their consumption estimates as well.

Alcohol Drinking↗
PubMed2004

Age, period and cohort influences on beer, wine and spirits consumption trends in the US National Alcohol Surveys.

AIMS: To estimate the separate influences of age, period and cohort on the consumption of beer wine and spirits in the United States. DESIGN: Linear age-period-cohort models controlling for demographic change with extensive specification testing. Setting US general population 1979-2000. MEASUREMENTS: Monthly average of past-year consumption of beer, wine and spirits in five National Alcohol Surveys. Findings The strongest cohort effects are found for spirits; cohorts born before 1940 are found to have significantly higher consumption than those born after 1946, with especially high spirits consumption for men in the pre-1930s cohorts. Significant cohort effects are also found for beer with elevated consumption in the 1946-65 cohorts for men but in the pre-1940 cohorts for women. Significant negative effects of age are found for beer and spirits consumption, although not for wine. Significant period effects are found for men's beer and wine consumption and for women's spirits consumption. Increased educational attainment in the population over time is associated with reduced beer consumption and increased wine consumption. CONCLUSIONS: Changing cohort demographics are found to have significant effects on beverage-specific consumption, indicating the importance of controlling for these effects in the evaluation of alcohol policy effectiveness and the potential for substantial improvement in the forecasting of future beverage-specific consumption trends, alcohol dependence treatment demand and morbidity and mortality outcomes.

Adult↗
PubMed2004

Genetic characterization and specific detection of beer-spoilage Lactobacillus sp. LA2 and related strains.

AIMS: Lactobacillus sp. LA2 (DSM15502) and related strains (LA2 group) possess strong beer-spoilage ability. The 16S rDNA sequence of LA2 strain is virtually indistinguishable from that of L. collinoides, generally considered to be nonbeer-spoilage bacteria. The aim of this study was to identify the genetic marker to distinguish between Lactobacillus sp. LA2 group and L. collinoides and to provide a rapid means of identifying beer-spoilage strains belonging to Lactobacillus sp. LA2 group. METHODS AND RESULTS: The 16-23S rDNA intergenic spacer (ITS) regions of Lactobacillus sp. LA2 and L. collinoides JCM1123T were sequenced to identify a genetic marker to distinguish between the two groups. As a result, 300 and 500 bp ITS regions of Lactobacillus sp. LA2 were found to be almost identical with those of L. collinoides JCM1123T. Sequence comparison analysis between Lactobacillus sp. LA2 and L. collinoides JCM1123T revealed that the two contiguously located nucleotides are absent in both ITS regions of Lactobacillus sp. LA2. Based on the sequence difference, we have designed specific PCR primers with a minor modification to the primer sequence that can differentiate between beer-spoilage Lactobacillus sp. LA2 group and nonbeer-spoilage L. collinoides. CONCLUSIONS: The PCR-based method has been developed to identify Lactobacillus sp. LA2 group, providing a rapid and sensitive means of determining the beer-spoilage ability of detected bacterial strains. SIGNIFICANCE AND IMPACT OF THE STUDY: The substitution of one nucleotide, located at the third position to the 3'-end in the primer sequence, enhanced the specificity of the PCR method while retaining sufficient sensitivity. The nucleotide gap identified in this study appeared to serve as a useful genetic marker that can differentiate 12 beer-spoilage Lactobacillus sp. LA2 group strains from its close relatives that exhibit no beer-spoilage ability.

Bacterial Typing Techniques↗
PubMed1997

Purification and partial characterization of an antigen specific to Lactobacillus brevis strains with beer spoilage activity.

Certain Lactobacillus brevis strains are resistant to hop-derived compounds such as isohumulone and are able to grow in beer. In this study, we raised an antiserum against our beer spoilage laboratory strain L. brevis 578 which reacted with 23 of 24 beer spoilers and two of 13 non-spoilers in precipitation reactions using 0.5 M NaOH cell extracts. This specific antigen to the beer spoilage L. brevis strains (SABSL) was demonstrated to be located beneath the S-layer proteins by agglutination reactions using S-layer protein-stripped cells obtained by treatment with 0.1 M NaOH. SABSL was purified using an affinity column coupled with an antibody against SABSL. The purified antigen was hydrolyzed with 2 M HCl and the hydrolyzate was analyzed by thin-layer chromatography and enzymatic analysis. The results showed that SABSL contains glycerol, phosphate, glycerophosphate, D-galactose and D-glucose. D-Galactose and D-glucose accounted for 4.7% and 0.1% of the composition, respectively. Melibiose, but not mannose, inhibited the precipitation reaction. Intense precipitation reactions were obtained with fractions which did not bind to the ConA-column. These results indicate that the immunodominant component of the SABSL is galactose and the SABSL determinant is most probably a galactosylated glycerol teichoic acid. The antiserum raised against the beer spoilage strain L. brevis 578 could distinguish between Pediococcus beer spoilers and non-spoilers in precipitation reactions.

Animals↗
PubMed1998

The perceived bitterness of beer and 6-n-propylthiouracil (PROP) taste sensitivity.

Pelchat and Danowski found a significantly higher proportion of nontasters of 6-n-propylthiouracil (PROP) among children of alcoholics than among children of nonalcohlics, suggesting a possible genetic association between alcoholism and PROP tasting ability. They suggested that nontasters may not find alcohol as bitter as tasters do and may be at greater risk for alcoholism because they like the taste of alcoholic beverages more. In the present study we tested this hypothesis by examining how nontasters, medium tasters, and supertasters of PROP judged the taste of two kinds of beer. Forty-seven males and 53 females between the ages of 21 and 49 rated the perceived bitterness of Budweiser and Pilsner Urquell on the oral Labeled Magnitude Scale (LMS). Subjects also rated their degree of liking or disliking for the two beers on a 9-point Likert scale. PROP papers and the LMS were used to classify subjects into tasting groups. The results lent some support to the hypothesis in that male nontasters liked the taste of Pilsner Urquell better than male supertasters, when they tasted Pilsner Urquell after Budweiser. (This finding was not replicated for females). Also, as subjects' ratings of bitterness for the two beers increased, their degree of liking for the taste decreased. Supertasters rated Pilsner Urquell significantly more bitter than medium tasters. Subjects were asked about their drinking habits, and supertasters reported consuming significantly less beer than nontasters when they first started drinking beer on a regular basis. There were no significant differences in current drinking behavior between tasting groups. These results suggest that supertasters are distinct from nontasters with regard to their taste for beer and may to some degree be protected against alcoholism by their dislike for bitter substances.

Adult↗
PubMed2005

Antioxidant and cytotoxic properties of lyophilized beer extracts on HL-60 cell line.

An impressive number of studies have suggested that red wine can be considered the protective beverage of choice against chronic and degenerative pathologies. Only few and controversial data are available on a potential, similar role for beer, which represents a more cost-effective, safe, and widely available beverage. Starting from the evidence that many antioxidant compounds present in red wine are also present at similar or even higher concentrations in beers, we first screened 48 commercially available beers and selected one (Mrt-HP) with very high polyphenol concentration and antioxidant activity estimated by ferric reducing antioxidant power. We demonstrated that a lyophilized preparation of Mrt-HP beer was cytotoxic with respect to a beer with low polyphenolic content (Trt-LP) when assayed on HL-60 human leukemia cell line. We measured a 60% decrease in cell viability at a polyphenol concentration of 250 microM quercetin equivalents. We also demonstrated that Mrt-HP cytotoxicity was not an artifact due to cell growth conditions because addition of Mrt-HP extracts to cell medium generated peroxide levels indistinguishable from controls. By means of cytofluorimetric analysis of pre-G1 population and caspase 3 activation, we demonstrated that Mrt-HP extracts activated apoptosis in HL-60 cell line. Finally, we found that the concentration of quercetin, resveratrol, and gallic acid in Mrt-HP was 10, 4.6, and 4.6-fold higher, respectively, than in Trt-LP, suggesting that the presence of these molecules might be responsible for the observed cytotoxicity. These data, together with the low in vivo beer toxicity reported in the literature, suggest a possible chemopreventive role for this beverage that requires further studies in animal models.

Anticarcinogenic Agents↗
PubMed2004

Quantifying ethanol content of beer using interpretive near-infrared spectroscopy.

On the basis of absorption measurements in the near-infrared (NIR) spectral range, a new method for the quantification of the ethanol content of beer is presented. Instead of the multivariate calibration models most commonly employed in NIR spectroscopic works, we use interpretive difference spectroscopy: Two wavelengths are selected according to the assignment of the absorption bands of the main substances of content of beer in the NIR region, and the difference between the absorbances at these wavelengths is used for ethanol quantification. Absorption spectra of the dominating beer ingredients are discussed and the calibration procedure with ethanol/water mixtures is shown. Robustness against the carbohydrate content of beer samples was demonstrated by analyzing solutions of ethanol and maltose in water. Validation of the method was performed with various beer samples with an ethanol concentration range between 0.5 and 7.7 vol %. The pertinent advantage of the procedure developed in this work is the indication that the results are independent from seasonal variations of the ingredients, which is of high interest for products with natural ingredients such as beer.

Beer↗
PubMed1983

Discriminability of regular, light, and alcoholic and nonalcoholic near beer.

The usability of near beer as a carrier beverage for research that varies alcoholic content is supported because, in a beer-sampling experiment, light beer was not significantly discriminated from regular beer, and near beer without ethanol was not significantly discriminated from near beer with 3.2% ethanol.

Adult↗
PubMed1996

Male adolescents' reactions to TV beer advertisements: the effects of sports content and programming context.

OBJECTIVE: This study examines white male adolescent responses to TV beer advertisements with and without sports content and to nonbeer ads when embedded in sports and entertainment programming. METHOD: A total of 72 advertisements and 24 television program excerpts were randomly sampled from national television programming. White male adolescents (N = 157) recruited in a public school system each viewed six ads (one of each of three types of ad embedded in each of two types of programming) comprising the 2 x 2 x 3 factorial, within-subjects, mixed-model (random and fixed effects) experimental design along with an age-level blocking factor and random factors for commercial and program stimuli. Cognitive responses to each ad were content-analyzed. Individual difference variables including alcohol use behavior, sensation-seeking, masculinity and sports involvement were also measured. RESULTS: Subjects showed a consistent preference for beer ads with sports content. A significant three-way interaction between ad type, programming type and junior versus senior high-school age level also indicated that sports programming had an inconsistent effect on responses to beer ads but that nonbeer ads were responded to more positively during sports than during entertainment programming. Other analyses showed that subjects were more cognitively resistant to beer ads than to nonbeer ads. CONCLUSIONS: These results support public and official concerns that sports content in beer ads increase the ads appeal to underage youth. They do not support hypothesized concerns that sports programming might prime adolescents to be more receptive to beer ads. Implications for alcohol education efforts are discussed.

Adolescent↗
PubMed1998

Determination of cobalt, manganese, and alcohol content in beers.

The purpose of this study was to investigate the degree of exposure to cobalt and manganese through the consumption of different brands of commercial beers widely consumed in Spain, considered as two groups according to their alcohol content. The Mn and Co concentrations in beer samples ranged from 25.29 to 228.60 micrograms/liter and 0.16 to 0.56 micrograms/liter, respectively. These contents do not differ from those found in other countries, and all comply with the maximum levels permitted by law. Significant differences occurred only in Mn content between beers with and without alcohol. The consumption of alcoholic beers contributes to an increased body burden of Mn among heavy consumers. According to the low levels of Co found in both types of beers, we can suggest that there is no risk of suffering cardiomyopathies and there is no significant contribution to the total intake of the element in heavy beer drinkers.

Alcohols↗
PubMedDate not supplied

Beer-induced anaphylaxis due to barley sensitization: two case reports.

Despite the large worldwide beer consumption, allergic reactions have very rarely been reported. We describe two cases of severe systemic reactions due to beer ingestion: one case of anaphylaxis requiring emergency care and one of generalized urticaria and angioedema. The two patients underwent a detailed diagnostic procedure involving skin testing, oral challenge with additives, detection of specific IgE to the components of beer, and oral challenge with beer in one patient. The results of the tests, in the particular skin tests and IgE assay, allowed us to detect barley as the specific ingredient responsible for the observed allergic reactions to beer. Therefore, such a sensitization should always be taken into account in the case of suspected reactions following beer ingestion.

Adult↗