Review

Anti-inflammatory, antithrombotic and anti-oxidant bioactives of beer and brewery by-products, as ingredients of bio-functional foods, nutraceuticals, cosmetics, cosmeceuticals and pharmaceuticals with health promoting properties

  • Received: 29 February 2024 Revised: 14 April 2024 Accepted: 22 April 2024 Published: 16 May 2024
  • Fermented alcoholic beverages and their by-products, including beer and breweries' bio-wastes like spent yeasts, grain, and hops, contain a plethora of natural bioactive compounds that have recently gained attention for their valorization as functional ingredients in several novel foods and nutraceuticals, as well as in drugs and cosmetics applications. Within this article, the natural bio-functional compounds of fermented beer product and breweries' by-products with anti-inflammatory, antithrombotic, and anti-oxidant bioactivities are thoroughly reviewed. The important roles of yeasts involved for such bioactives to be present in the fermented product and in the brewery bio-wastes are also outlined. The health promoting benefits of beer moderate consumption resulting from these bioactives, as part of a balanced diet, against inflammation-related chronic disorders is also discussed, along with the detrimental effects of beer consumption abuse and the potential benefits of alternative non-alcoholic beers. The mechanisms of action and synergism of the natural bioactives present in the fermented beer product and in breweries' by-products, with anti-inflammatory, anti-thrombotic, and antioxidant properties are also presented. Current research and future perspectives on valorizing bioactives of fermented beer and brewery by-products, such as spent yeasts, grain and hops in health-promoting functional foods, supplements, nutraceuticals cosmetics, cosmeceuticals, and pharmaceuticals are also thoroughly evaluated, while the limitations of their use are also discussed.

    Citation: Alexandros Tsoupras, Eirini A. Panagopoulou, George Z. Kyzas. Anti-inflammatory, antithrombotic and anti-oxidant bioactives of beer and brewery by-products, as ingredients of bio-functional foods, nutraceuticals, cosmetics, cosmeceuticals and pharmaceuticals with health promoting properties[J]. AIMS Agriculture and Food, 2024, 9(2): 568-606. doi: 10.3934/agrfood.2024032

    Related Papers:

  • Fermented alcoholic beverages and their by-products, including beer and breweries' bio-wastes like spent yeasts, grain, and hops, contain a plethora of natural bioactive compounds that have recently gained attention for their valorization as functional ingredients in several novel foods and nutraceuticals, as well as in drugs and cosmetics applications. Within this article, the natural bio-functional compounds of fermented beer product and breweries' by-products with anti-inflammatory, antithrombotic, and anti-oxidant bioactivities are thoroughly reviewed. The important roles of yeasts involved for such bioactives to be present in the fermented product and in the brewery bio-wastes are also outlined. The health promoting benefits of beer moderate consumption resulting from these bioactives, as part of a balanced diet, against inflammation-related chronic disorders is also discussed, along with the detrimental effects of beer consumption abuse and the potential benefits of alternative non-alcoholic beers. The mechanisms of action and synergism of the natural bioactives present in the fermented beer product and in breweries' by-products, with anti-inflammatory, anti-thrombotic, and antioxidant properties are also presented. Current research and future perspectives on valorizing bioactives of fermented beer and brewery by-products, such as spent yeasts, grain and hops in health-promoting functional foods, supplements, nutraceuticals cosmetics, cosmeceuticals, and pharmaceuticals are also thoroughly evaluated, while the limitations of their use are also discussed.



    加载中


    [1] Fahey D (2009) Old-time breweries: Academic and breweriana historians. Ohio Hist 116: 101–121. https://doi.org/10.1353/ohh.0.0062 doi: 10.1353/ohh.0.0062
    [2] de Gaetano G, Costanzo S, Di Castelnuovo A, et al. (2016) Effects of moderate beer consumption on health and disease: A consensus document. Nutr, Metab Cardiovasc Dis 26: 443–467. https://doi.org/10.1016/j.numecd.2016.03.007 doi: 10.1016/j.numecd.2016.03.007
    [3] Humia BV, Santos KS, Barbosa AM, et al. (2019) Beer molecules and its sensory and biological properties: A review. Molecules 24: 1568. https://doi.org/10.3390/molecules24081568 doi: 10.3390/molecules24081568
    [4] Tsoupras A, Gkika DA, Voorhout A, et al. (2024) Beneficial effects of beer, brewery by-products, and their bioactives: Potential applications in novel health-promoting products in natural products in beverages. Reference Series in Phytochemistry.
    [5] World Health Organization (2013) Health topics: Cardiovascular diseases. Available from: http://www who int/cardiovascular_diseases/en/.
    [6] Tsoupras AB, Iatrou C, Frangia C, et al. (2009) The implication of platelet activating factor in cancer growth and metastasis: Potent beneficial role of PAF-inhibitors and antioxidants. Infect Disord: Drug Targets 9: 390–399. https://doi.org/10.2174/187152609788922555 doi: 10.2174/187152609788922555
    [7] Tsoupras A, Lordan R, Zabetakis I (2018) Inflammation, not cholesterol, is a cause of chronic disease. Nutrients 10: 604. https://doi.org/10.3390/nu10050604 doi: 10.3390/nu10050604
    [8] Tsoupras A, Moran D, Lordan R (2023) Chapter 12—Functional properties of the fermented alcoholic beverages: Apple cider and beer. 319–339. In: Zabetakis I, Lordan R, Tsoupras A (Eds.), Functional Foods and Their Implications for Health Promotion, Academic Press, 319–339. https://doi.org/10.1016/B978-0-12-823811-0.00013-4
    [9] Ambra R, Pastore G, Lucchetti S (2021) The role of bioactive phenolic compounds on the impact of beer on health. Molecules 26: 486. https://doi.org/10.3390/molecules26020486 doi: 10.3390/molecules26020486
    [10] Tsoupras A, Ni VLJ, O'Mahony É, et al. (2023) Wine-making: "with one stone two birds"? A holistic review of the bio-functional compounds, applications and health benefits of wine and wineries' by-products. Fermentation 9: 838. https://doi.org/10.20944/preprints202306.1034.v1 doi: 10.20944/preprints202306.1034.v1
    [11] Tsoupras A, Lordan R, O'Keefe E, et al. (2020) Structural elucidation of Irish ale bioactive polar lipids with antithrombotic properties. Biomolecules 10: 1075. https://doi.org/10.3390/biom10071075 doi: 10.3390/biom10071075
    [12] Salanță LC, Coldea TE, Ignat MV, et al. (2020) Functionality of special beer processes and potential health benefits. Processes 8: 1613. https://doi.org/10.3390/pr8121613 doi: 10.3390/pr8121613
    [13] Tomita J, Mochizuki S, Fujimoto S, et al. (2017) Acute improvement of endothelial functions after oral ingestion of isohumulones, bitter components of beer. Biochem Biophys Res Commun 484: 740–745. https://doi.org/10.1016/j.bbrc.2017.01.133 doi: 10.1016/j.bbrc.2017.01.133
    [14] Arranz S, Chiva-Blanch G, Valderas-Martínez P, et al. (2012) Wine, beer, alcohol and polyphenols on cardiovascular disease and cancer. Nutrients 4: 759–781. https://doi.org/10.3390/nu4070759 doi: 10.3390/nu4070759
    [15] Chen X, Li Z, Hong H, et al. (2021) Xanthohumol suppresses inflammation in chondrocytes and ameliorates osteoarthritis in mice. Biomed Pharmacother 137: 111238. https://doi.org/10.1016/j.biopha.2021.111238 doi: 10.1016/j.biopha.2021.111238
    [16] Fukizawa S, Yamashita M, Wakabayashi K, et al. (2020) Anti-obesity effect of a hop-derived prenylflavonoid isoxanthohumol in a high-fat diet-induced obese mouse model. Biosci Microbiota, Food Health 39: 175–182. https://doi.org/10.12938/bmfh.2019-040 doi: 10.12938/bmfh.2019-040
    [17] Yao J, Zhang B, Ge C, et al. (2015) Xanthohumol, a polyphenol chalcone present in hops, activating Nrf2 enzymes to confer protection against oxidative damage in PC12 cells. J Agric Food Chem 63: 1521–1531. https://doi.org/10.1021/jf505075n doi: 10.1021/jf505075n
    [18] Yen TL, Hsu CK, Lu WJ, et al. (2012) Neuroprotective effects of xanthohumol, a prenylated flavonoid from hops (Humulus lupulus), in ischemic stroke of rats. J Agric Food Chem 60: 1937–1944. https://doi.org/10.1021/jf204909p doi: 10.1021/jf204909p
    [19] Lordan R, O'Keeffe E, Tsoupras A, et al. (2019) Total, neutral, and polar lipids of brewing ingredients, by-products and beer: Evaluation of antithrombotic activities. Foods 8: 171. https://doi.org/10.3390/foods8050171 doi: 10.3390/foods8050171
    [20] Schutte R, Papageorgiou M, Najlah M, et al. (2020) Drink types unmask the health risks associated with alcohol intake—prospective evidence from the general population. Clin Nutr 39: 3168–3174. https://doi.org/10.1016/j.clnu.2020.02.009 doi: 10.1016/j.clnu.2020.02.009
    [21] Schutte R, Smith L, Wannamethee G (2022) Alcohol—The myth of cardiovascular protection. Clin Nutr 41: 348–355. https://doi.org/10.1016/j.clnu.2021.12.009 doi: 10.1016/j.clnu.2021.12.009
    [22] Fărcaş AC, Socaci SA, Mudura E, et al. (2017) Exploitation of brewing industry wastes to produce functional ingredients. Brew Technol 137–156. https://doi.org/10.5772/intechopen.69231 doi: 10.5772/intechopen.69231
    [23] Rachwał K, Waśko A, Gustaw K, et al. (2020) Utilization of brewery wastes in food industry. PeerJ 8: e9427. https://doi.org/10.7717/peerj.9427 doi: 10.7717/peerj.9427
    [24] Boronat A, Soldevila-Domenech N, Rodríguez-Morató J, et al. (2020) Beer phenolic composition of simple phenols, prenylated flavonoids and alkylresorcinols. Molecules 25: 2582. https://doi.org/10.3390/molecules25112582 doi: 10.3390/molecules25112582
    [25] Bamforth C (2017) Progress in brewing science and beer production. Annu Rev Chem Biomol Eng 8: 161–176. https://doi.org/10.1146/annurev-chembioeng-060816-101450 doi: 10.1146/annurev-chembioeng-060816-101450
    [26] Ano Y, Dohata A, Taniguchi Y, et al. (2017) Iso-α-acids, bitter components of beer, prevent inflammation and cognitive decline induced in a mouse model of Alzheimer's disease. J Biol Chem 292: 3720–3728. https://doi.org/10.1074/jbc.M116.763813 doi: 10.1074/jbc.M116.763813
    [27] Karabín M, Hudcová T, Jelínek L, et al. (2016) Biologically active compounds from hops and prospects for their use. Compr Rev Food Sci Food Saf 15: 542–567. https://doi.org/10.1111/1541-4337.12201 doi: 10.1111/1541-4337.12201
    [28] Steenackers B, De Cooman L, De Vos D (2015) Chemical transformations of characteristic hop secondary metabolites in relation to beer properties and the brewing process: A review. Food Chem 172: 742–756. https://doi.org/10.1016/j.foodchem.2014.09.139 doi: 10.1016/j.foodchem.2014.09.139
    [29] Roldán-López D, Muñiz-Calvo S, Daroqui N, et al. (2022) The potential role of yeasts in the mitigation of health issues related to beer consumption. Crit Rev Food Sci Nutr 64: 3059–3074. https://doi.org/10.1080/10408398.2022.2129584 doi: 10.1080/10408398.2022.2129584
    [30] Merten D, Erman L, Marabelli GP, et al. (2022) Potential health effects of brewers' spent grain as a functional food ingredient assessed by markers of oxidative stress and inflammation following gastro-intestinal digestion and in a cell model of the small intestine. Food Funct 13: 5327–5342. https://doi.org/10.1039/D1FO03090F doi: 10.1039/D1FO03090F
    [31] Wang J, Li M, Zheng F, et al. (2018) Cell wall polysaccharides: Before and after autolysis of brewer's yeast. World J Microbiol Biotechnol 34: 137. https://doi.org/10.1007/s11274-018-2508-6 doi: 10.1007/s11274-018-2508-6
    [32] Lynch KM, Steffen EJ, Arendt EK (2016) Brewers' spent grain: A review with an emphasis on food and health. J Inst Brew 122: 553–568. https://doi.org/10.1002/jib.363 doi: 10.1002/jib.363
    [33] Mussatto SI, Dragone G, Roberto IC (2007) Ferulic and p-coumaric acids extraction by alkaline hydrolysis of brewer's spent grain. Ind Crops Prod 25: 231–237. https://doi.org/10.1016/j.indcrop.2006.11.001 doi: 10.1016/j.indcrop.2006.11.001
    [34] Aliyu S, Bala M (2011) Brewer's spent grain: A review of its potentials and applications. Afr J Biotechnol 10: 324–331. https://doi.org/10.5897/AJBx10.006 doi: 10.5897/AJBx10.006
    [35] Tarragon E, Moreno JJ (2020) Polyphenols and taste 2 receptors. Physiological, pathophysiological and pharmacological implications. Biochem Pharmacol 178: 114086. https://doi.org/10.1016/j.bcp.2020.114086 doi: 10.1016/j.bcp.2020.114086
    [36] Claudia Salanță L, Corina Fărcaş A, Borșa A, et al. (2023) Current strategies for the management of valuable compounds from hops waste for a circular economy. Food Chem: X 19: 100876. https://doi.org/10.1016/j.fochx.2023.100876 doi: 10.1016/j.fochx.2023.100876
    [37] Carvalheira M, Amorim CL, Oliveira AC, et al. (2022) Valorization of brewery waste through polyhydroxyalkanoates production supported by a metabolic specialized microbiome. Life 12: 1347. https://doi.org/10.3390/life12091347 doi: 10.3390/life12091347
    [38] Rakowska R, Sadowska A, Dybkowska E, et al. (2017) Spent yeast as natural source of functional food additives. Roczniki Państwowego Zakładu Higieny 68: 115–121. https://pubmed.ncbi.nlm.nih.gov/28646828/
    [39] Magalhães PJ, Carvalho DO, Cruz JM, et al. (2009) Fundamentals and health benefits of xanthohumol, a natural product derived from hops and beer. Nat Prod Commun 4: 591–560. https://doi.org/10.1177/1934578X0900400501 doi: 10.1177/1934578X0900400501
    [40] Fukuda T, Obara K, Saito J, et al. (2019) Effects of hop bitter acids, bitter components in beer, on cognition in healthy adults: A randomized controlled trial. J Agric Food Chem 68: 206–212. https://doi.org/10.1021/acs.jafc.9b06660 doi: 10.1021/acs.jafc.9b06660
    [41] Morimoto-Kobayashi Y, Ohara K, Ashigai H, et al. (2015) Matured hop extract reduces body fat in healthy overweight humans: A randomized, double-blind, placebo-controlled parallel group study. Nutr J 15: 25. https://doi.org/10.1186/s12937-016-0144-2 doi: 10.1186/s12937-016-0144-2
    [42] Nardini M (2023) An overview of bioactive phenolic molecules and antioxidant properties of beer: Emerging trends. Molecules 28: 3221. https://doi.org/10.3390/molecules28073221 doi: 10.3390/molecules28073221
    [43] Nicacio K de J, Ferreira MS, Katchborian‐Neto A, et al. (2022) Anti‐inflammatory markers of hops cultivars (Humulus lupulus L.) evaluated by untargeted metabolomics strategy. Chem Biodiversity 19: e202100966. https://doi.org/10.1002/cbdv.202100966 doi: 10.1002/cbdv.202100966
    [44] Shafreen RMB, Lakshmi SA, Pandian SK, et al. (2020) Unraveling the antioxidant, binding and health-protecting properties of phenolic compounds of beers with main human serum proteins: In vitro and in silico approaches. Molecules 25: 4962. https://doi.org/10.3390/molecules25214962 doi: 10.3390/molecules25214962
    [45] Vazquez-Cervantes GI, Ortega DR, Blanco Ayala T, et al. (2021) Redox and anti-inflammatory properties from hop components in beer-related to neuroprotection. Nutrients 13: 2000. https://doi.org/10.3390/nu13062000 doi: 10.3390/nu13062000
    [46] Neumann HF, Frank J, Venturelli S, et al. (2022) Bioavailability and cardiometabolic effects of xanthohumol: Evidence from animal and human studies. Mol Nutr Food Res 66: 2100831. https://doi.org/10.1002/mnfr.202100831 doi: 10.1002/mnfr.202100831
    [47] Vesaghhamedani S, Ebrahimzadeh F, Najafi E, et al. (2022) Xanthohumol: An underestimated, while potent and promising chemotherapeutic agent in cancer treatment. Prog Biophys Mol Biol 172: 3–14. https://doi.org/10.1016/j.pbiomolbio.2022.04.002 doi: 10.1016/j.pbiomolbio.2022.04.002
    [48] Hsieh M, Hsieh M, Lo Y, et al. (2022) Xanthohumol targets the JNK1/2 signaling pathway in apoptosis of human nasopharyngeal carcinoma cells. Environ Toxicol 37: 1509–1520. https://doi.org/10.1002/tox.23502 doi: 10.1002/tox.23502
    [49] Samuels JS, Shashidharamurthy R, Rayalam S (2018) Novel anti-obesity effects of beer hops compound xanthohumol: Role of AMPK signaling pathway. Nutr Metabol 15: 42. https://doi.org/10.1186/s12986-018-0277-8 doi: 10.1186/s12986-018-0277-8
    [50] Trius-Soler M, Tresserra-Rimbau A, Moreno JJ, et al. (2022) Effect of moderate beer consumption (with and without ethanol) on osteoporosis in early postmenopausal women: Results of a pilot parallel clinical trial. Front Nutr 9: 1014140. https://doi.org/10.3389/fnut.2022.1014140 doi: 10.3389/fnut.2022.1014140
    [51] Oliveira Neto JR, De Oliveira TS, Ghedini PC, et al. (2017) Antioxidant and vasodilatory activity of commercial beers. J Funct Foods 34: 130–138. https://doi.org/10.1016/j.jff.2017.04.019 doi: 10.1016/j.jff.2017.04.019
    [52] Ambrož M, Lněničková K, Matoušková P, et al. (2019) Antiproliferative effects of hop-derived prenylflavonoids and their influence on the efficacy of oxaliplatine, 5-fluorouracil and irinotecan in human colorectalC cells. Nutrients 11: 879. https://doi.org/10.3390/nu11040879 doi: 10.3390/nu11040879
    [53] Yamashita M, Fukizawa S, Nonaka Y (2020) Hop-derived prenylflavonoid isoxanthohumol suppresses insulin resistance by changing the intestinal microbiota and suppressing chronic inflammation in high fat diet-fed mice. Eur Rev Med Pharmacol Sci 24: 1537–1547. https://doi.org/10.26355/eurrev_202002_20212 doi: 10.26355/eurrev_202002_20212
    [54] Mahli A, Seitz T, Freese K, et al. (2019) Therapeutic application of micellar solubilized xanthohumol in a western-type diet-induced mouse model of obesity, diabetes and non-alcoholic fatty liver disease. Cells 8: 359. https://doi.org/10.3390/cells8040359 doi: 10.3390/cells8040359
    [55] Dorn C, Massinger S, Wuzik A, et al. (2013) Xanthohumol suppresses inflammatory response to warm ischemia–reperfusion induced liver injury. Exp Mol Pathol 94: 10–16. https://doi.org/10.1016/j.yexmp.2012.05.003 doi: 10.1016/j.yexmp.2012.05.003
    [56] Pinto C, Duque AL, Rodríguez-Galdón B, et al. (2012) Xanthohumol prevents carbon tetrachloride-induced acute liver injury in rats. Food Chem Toxicol 50: 3405–3412. https://doi.org/10.1016/j.fct.2012.07.035 doi: 10.1016/j.fct.2012.07.035
    [57] Saito K, Matsuo Y, Imafuji H, et al. (2018) Xanthohumol inhibits angiogenesis by suppressing nuclear factor‐κB activation in pancreatic cancer. Cancer Sci 109: 132–140. https://doi.org/10.1111/cas.13441 doi: 10.1111/cas.13441
    [58] Soldevila-Domenech N, Boronat A, Mateus J, et al. (2019) Generation of the antioxidant hydroxytyrosol from tyrosol present in beer and red wine in a randomized clinical trial. Nutrients 11: 2241. https://doi.org/10.3390/nu11092241 doi: 10.3390/nu11092241
    [59] Silva S, Oliveira AI, Cruz A, et al. (2022) Physicochemical properties and antioxidant activity of Portuguese craft beers and raw materials. Molecules 27: 8007. https://doi.org/10.3390/molecules27228007 doi: 10.3390/molecules27228007
    [60] McCarthy AL, O'Callaghan YC, Piggott CO, et al. (2013) Brewers' spent grain; bioactivity of phenolic component, its role in animal nutrition and potential for incorporation in functional foods: A review. Proc Nutr Soc 72: 117–125. https://doi.org/10.1017/S0029665112002820 doi: 10.1017/S0029665112002820
    [61] Olas B, Bryś M (2020) Beer components and their beneficial effect on the hemostasis and cardiovascular diseases—Truth or falsehood. Food Chem Toxicol 146: 111782. https://doi.org/10.1016/j.fct.2020.111782 doi: 10.1016/j.fct.2020.111782
    [62] Vlachogianni IC, Fragopoulou E, Stamatakis GM, et al. (2015) Platelet Activating Factor (PAF) biosynthesis is inhibited by phenolic compounds in U-937 cells under inflammatory conditions. Prostaglandins Other Lipid Mediators 121: 176–183. https://doi.org/10.1016/j.prostaglandins.2015.09.001 doi: 10.1016/j.prostaglandins.2015.09.001
    [63] Tsoupras AB, Fragopoulou E, Nomikos T, et al. (2007) Characterization of the de novo biosynthetic enzyme of platelet activating factor, DDT-insensitive cholinephosphotransferase, of human mesangial cells. Mediators Inflammation 2007: 027683. https://doi.org/10.1155/2007/27683 doi: 10.1155/2007/27683
    [64] Moreira MM, Morais S, Carvalho DO, et al. (2013) Brewer's spent grain from different types of malt: Evaluation of the antioxidant activity and identification of the major phenolic compounds. Food Res Int 54: 382–388. https://doi.org/10.1016/j.foodres.2013.07.023 doi: 10.1016/j.foodres.2013.07.023
    [65] Ikram S, Huang L, Zhang H, et al. (2017) Composition and nutrient value proposition of brewers spent grain. J Food Sci 82: 2232–2242. https://doi.org/10.1111/1750-3841.13794 doi: 10.1111/1750-3841.13794
    [66] Birsan RI, Wilde P, Waldron KW, et al. (2021) Anticholinesterase activities of different solvent extracts of brewer's spent grain. Foods 10: 930. https://doi.org/10.3390/foods10050930 doi: 10.3390/foods10050930
    [67] Hsu Y-Y, Kao T-H (2019) Evaluation of prenylflavonoids and hop bitter acids in surplus yeast. J Food Sci Technol 56: 1939–1953. https://doi.org/10.1007/s13197-019-03660-6 doi: 10.1007/s13197-019-03660-6
    [68] Vieira EF, Carvalho J, Pinto E, et al. (2016) Nutritive value, antioxidant activity and phenolic compounds profile of brewer's spent yeast extract. J Food Compos Anal 52: 44–51. https://doi.org/10.1016/j.jfca.2016.07.006 doi: 10.1016/j.jfca.2016.07.006
    [69] Kao TH (2018) Health potential for beer brewing byproducts. In: Shiomi N (Ed.), Current Topics Superfoods. https://doi.org/10.5772/intechopen.76126
    [70] Bonatto D (2022) The multiple roles of lipid metabolism in yeast physiology during beer fermentation. Genet Mol Biol 45: e20210325. https://doi.org/10.1590/1678-4685-GMB-2021-0325 doi: 10.1590/1678-4685-GMB-2021-0325
    [71] Gordon R, Power A, Chapman J, et al. (2018) A review on the source of lipids and their interactions during beer fermentation that affect beer quality. Fermentation 4: 89. https://doi.org/10.3390/fermentation4040089 doi: 10.3390/fermentation4040089
    [72] Lordan R, O'Keeffe E, Dowling D, et al. (2019) The in vitro antithrombotic properties of ale, lager, and stout beers. Food Biosci 28: 83–88. https://doi.org/10.1016/j.fbio.2019.01.012 doi: 10.1016/j.fbio.2019.01.012
    [73] Antonopoulou S, Demopoulos CA (2023) Protective effect of olive oil microconstituents in atherosclerosis: Emphasis on PAF implicated atherosclerosis theory. Biomolecules 13: 700. https://doi.org/10.3390/biom13040700 doi: 10.3390/biom13040700
    [74] Simopoulos AP (2008) The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases. Exp Biol Med 233: 674–688. https://doi.org/10.3181/0711-MR-311 doi: 10.3181/0711-MR-311
    [75] Tsoupras A, Moran D, Pleskach H, et al. (2021) Beneficial anti-platelet and anti-inflammatory properties of Irish apple juice and cider bioactives. Foods 10: 412. https://doi.org/10.3390/foods10020412 doi: 10.3390/foods10020412
    [76] Tsoupras A, Moran D, Byrne T, et al. (2021) Anti-inflammatory and anti-platelet properties of lipid bioactives from apple cider by-products. Molecules 26: 2869. https://doi.org/10.3390/molecules26102869 doi: 10.3390/molecules26102869
    [77] Fragopoulou E, Antonopoulou S, Tsoupras A, et al. (2004) Antiatherogenic properties of red/white wine, musts, grape-skins, and yeast. Chem Phys Lipids 130: 66.
    [78] Moran D, Fleming M, Daly E, et al. (2021) Anti-platelet properties of apple must/skin yeasts and of their fermented apple cider products. Beverages 7: 54. https://doi.org/10.3390/beverages7030054 doi: 10.3390/beverages7030054
    [79] Papadimitriou N, Bouras E, Van den Brandt PA, et al. (2022) A prospective diet-wide association study for risk of colorectal cancer in EPIC. Clin Gastroenterol Hepatol 20: 864–873. https://doi.org/10.1016/j.cgh.2021.04.028 doi: 10.1016/j.cgh.2021.04.028
    [80] Nogueira LC, do Rio RF, Lollo PC, et al. (2017) Moderate alcoholic beer consumption: The effects on the lipid profile and insulin sensitivity of adult men. J Food Sci 82: 1720–1725. https://doi.org/10.1111/1750-3841.13746 doi: 10.1111/1750-3841.13746
    [81] Hans S, Harishkumar R, Shiels K, et al. (2024) Bioactive lipids derived from red wine, beers, and their dealcoholized variants inhibit platelet-activating factor (PAF) induced platelet activation in vitro. Food Biosci 104053. https://doi.org/10.1016/j.fbio.2024.104053 doi: 10.1016/j.fbio.2024.104053
    [82] Panagiotakos DB, Kouli G-M, Magriplis E, et al. (2019) Beer, wine consumption, and 10-year CVD incidence: The ATTICA study. Eur J Clin Nutr 73: 1015–1023. https://doi.org/10.1038/s41430-018-0296-6 doi: 10.1038/s41430-018-0296-6
    [83] Dorans KS, Mostofsky E, Levitan EB, et al. (2015) Alcohol and incident heart failure among middle-aged and elderly men: Cohort of Swedish men. Circ: Heart Failure 8: 422–427. https://doi.org/10.1161/CIRCHEARTFAILURE.114.001787 doi: 10.1161/CIRCHEARTFAILURE.114.001787
    [84] Vilahur G, Casani L, Guerra JM, et al. (2012) Intake of fermented beverages protect against acute myocardial injury: Target organ cardiac effects and vasculoprotective effects. Basic Res Cardiol 107: 291. https://doi.org/10.1007/s00395-012-0291-3 doi: 10.1007/s00395-012-0291-3
    [85] Gémes K, Janszky I, Ahnve S, et al. (2016) Light-to-moderate drinking and incident heart failure—The Norwegian HUNT study. Int J Cardiol 203: 553–560. https://doi.org/10.1016/j.ijcard.2015.10.179 doi: 10.1016/j.ijcard.2015.10.179
    [86] Chiva-Blanch G, Condines X, Magraner E, et al. (2014) The non-alcoholic fraction of beer increases stromal cell derived factor 1 and the number of circulating endothelial progenitor cells in high cardiovascular risk subjects: A randomized clinical trial. Atherosclerosis 233: 518–524. https://doi.org/10.1016/j.atherosclerosis.2013.12.048 doi: 10.1016/j.atherosclerosis.2013.12.048
    [87] Chiva-Blanch G, Magraner E, Condines X, et al. (2015) Effects of alcohol and polyphenols from beer on atherosclerotic biomarkers in high cardiovascular risk men: A randomized feeding trial. Nutr, Metab Cardiovasc Dis 25: 36–45. https://doi.org/10.1016/j.numecd.2014.07.008 doi: 10.1016/j.numecd.2014.07.008
    [88] Joosten MM, Witkamp RF, Hendriks HF (2011) Alterations in total and high—molecular-weight adiponectin after 3 weeks of moderate alcohol consumption in premenopausal women. Metabolism 60: 1058–1063. https://doi.org/10.1016/j.metabol.2011.01.001 doi: 10.1016/j.metabol.2011.01.001
    [89] Nova E, San Mauro-Martín I, Díaz-Prieto LE, et al. (2019) Wine and beer within a moderate alcohol intake is associated with higher levels of HDL-c and adiponectin. Nutr Res 63: 42–50. https://doi.org/10.1016/j.nutres.2018.12.007 doi: 10.1016/j.nutres.2018.12.007
    [90] Trius‐Soler M, Martínez‐Carrasco P, Tresserra‐Rimbau A, et al. (2023) Effect of moderate beer consumption (with and without ethanol) on cardiovascular health in postmenopausal women. J Sci Food Agric 103: 7506–7516. https://doi.org/10.1002/jsfa.12826 doi: 10.1002/jsfa.12826
    [91] Padro T, Muñoz-García N, Vilahur G, et al. (2018) Moderate beer intake and cardiovascular health in overweight individuals. Nutrients 10: 1237. https://doi.org/10.3390/nu10091237 doi: 10.3390/nu10091237
    [92] Krnic M, Modun D, Budimir D, et al. (2011) Comparison of acute effects of red wine, beer and vodka against hyperoxia-induced oxidative stress and increase in arterial stiffness in healthy humans. Atherosclerosis 218: 530–535. https://doi.org/10.1016/j.atherosclerosis.2011.07.004 doi: 10.1016/j.atherosclerosis.2011.07.004
    [93] Nishiwaki M, Kora N, Matsumoto N (2017) Ingesting a small amount of beer reduces arterial stiffness in healthy humans. Physiol Rep 5: e13381. https://doi.org/10.14814/phy2.13381 doi: 10.14814/phy2.13381
    [94] Karatzi K, Rontoyanni VG, Protogerou AD, et al. (2013) Acute effects of beer on endothelial function and hemodynamics: a single-blind, crossover study in healthy volunteers. Nutrition 29: 1122–1126. https://doi.org/10.1016/j.nut.2013.02.016 doi: 10.1016/j.nut.2013.02.016
    [95] Schrieks IC, Joosten MM, Klöpping-Ketelaars W, et al. (2016) Moderate alcohol consumption after a mental stressor attenuates the endocrine stress response. Alcohol 57: 29–34. https://doi.org/10.1016/j.alcohol.2016.10.006 doi: 10.1016/j.alcohol.2016.10.006
    [96] Laguzzi F, Risérus U, Marklund M, et al. (2018) Circulating fatty acids in relation to alcohol consumption: Cross-sectional results from a cohort of 60-year-old men and women. Clin Nutr 37: 2001–2010. https://doi.org/10.1016/j.clnu.2017.09.007 doi: 10.1016/j.clnu.2017.09.007
    [97] Russell FD, Bürgin-Maunder CS (2012) Distinguishing health benefits of eicosapentaenoic and docosahexaenoic acids. Mar Drugs 10: 2535–2559. https://doi.org/10.3390/md10112535 doi: 10.3390/md10112535
    [98] Kok EH, Karppinen TT, Luoto T, et al. (2016) Beer drinking associates with lower burden of amyloid beta aggregation in the brain: H elsinki sudden death series. Alcohol: Clin Exp Res 40: 1473–1478. https://doi.org/10.1111/acer.13102 doi: 10.1111/acer.13102
    [99] Liu R, Guo X, Park Y, et al. (2013) Alcohol consumption, types of alcohol, and Parkinson's disease. PLoS One 8: e66452. https://doi.org/10.1371/journal.pone.0066452 doi: 10.1371/journal.pone.0066452
    [100] Alonso-Andrés P, Martín M, Albasanz JL (2019) Modulation of adenosine receptors and antioxidative effect of beer extracts in in vitro models. Nutrients 11: 1258. https://doi.org/10.3390/nu11061258 doi: 10.3390/nu11061258
    [101] Hernández-Quiroz F, Nirmalkar K, Villalobos-Flores LE, et al. (2020) Influence of moderate beer consumption on human gut microbiota and its impact on fasting glucose and β-cell function. Alcohol 85: 77–94. https://doi.org/10.1016/j.alcohol.2019.05.006 doi: 10.1016/j.alcohol.2019.05.006
    [102] Martínez-Montoro JI, Quesada-Molina M, Gutiérrez-Repiso C, et al. (2022) Effect of moderate consumption of different phenolic-content beers on the human gut microbiota composition: A randomized crossover trial. Antioxidants 11: 696. https://doi.org/10.3390/antiox11040696 doi: 10.3390/antiox11040696
    [103] Zugravu C-A, Medar C, Manolescu LSC, et al. (2023) Beer and microbiota: Pathways for a Positive and Healthy Interaction. Nutrients 15: 844. https://doi.org/10.3390/nu15040844 doi: 10.3390/nu15040844
    [104] Kesse-Guyot E, Andreeva VA, Jeandel C, et al. (2012) Alcohol consumption in midlife and cognitive performance assessed 13 years later in the SU. VI. MAX 2 cohort. PLoS One 7: e52311. https://doi.org/10.1371/journal.pone.0052311 doi: 10.1371/journal.pone.0052311
    [105] Heymann D, Stern Y, Cosentino S, et al. (2016) The association between alcohol use and the progression of Alzheimer's disease. Curr Alzheimer Res 13: 1356–1362. https://doi.org/10.2174/1567205013666160603005035 doi: 10.2174/1567205013666160603005035
    [106] Ano Y, Yoshikawa M, Takaichi Y, et al. (2019) Iso-α-acids, bitter components in beer, suppress inflammatory responses and attenuate neural hyperactivation in the hippocampus. Front Pharmacol 10: 81. https://doi.org/10.3389/fphar.2019.00081 doi: 10.3389/fphar.2019.00081
    [107] Niemelä O, Aalto M, Bloigu A, et al. (2022) Alcohol drinking patterns and laboratory indices of health: Does type of alcohol preferred make a difference? Nutrients 14: 4529. https://doi.org/10.3390/nu14214529 doi: 10.3390/nu14214529
    [108] Demoury C, Karakiewicz P, Parent M-E (2016) Association between lifetime alcohol consumption and prostate cancer risk: A case-control study in Montreal, Canada. Cancer Epidemiol 45: 11–17. https://doi.org/10.1016/j.canep.2016.09.004 doi: 10.1016/j.canep.2016.09.004
    [109] Hay JL, Kiviniemi MT, Orom H, et al. (2023) Moving beyond the "Health Halo" of alcohol: What will it take to achieve population awareness of the cancer risks of alcohol? Cancer Epidemiol, Biomarkers Prev 32: 9–11. https://doi.org/10.1158/1055-9965.EPI-22-1102 doi: 10.1158/1055-9965.EPI-22-1102
    [110] Bazsefidpar N, Yazdi APG, Karimi A, et al. (2024) Brewers spent grain protein hydrolysate as a functional ingredient for muffins: Antioxidant, antidiabetic, and sensory evaluation. Food Chem 435: 137565. https://doi.org/10.1016/j.foodchem.2023.137565 doi: 10.1016/j.foodchem.2023.137565
    [111] Ktenioudaki A, Chaurin V, Reis SF, et al. (2012) Brewer's spent grain as a functional ingredient for breadsticks. Int J Food Sci Technol 47: 1765–1771. https://doi.org/10.1111/j.1365-2621.2012.03032.x doi: 10.1111/j.1365-2621.2012.03032.x
    [112] Baiano A, la Gatta B, Rutigliano M, et al. (2023) Functional bread produced in a circular economy perspective: The use of brewers' spent grain. Foods 12: 834. https://doi.org/10.3390/foods12040834 doi: 10.3390/foods12040834
    [113] Cappa C, Alamprese C (2017) Brewer's spent grain valorization in fiber-enriched fresh egg pasta production: Modelling and optimization study. LWT-Food Sci Technol 82: 464–470. https://doi.org/10.1016/j.lwt.2017.04.068 doi: 10.1016/j.lwt.2017.04.068
    [114] Lomuscio E, Bianchi F, Cervini M, et al. (2022) Durum wheat fresh pasta fortification with trub, a beer industry by-product. Foods 11: 2496. https://doi.org/10.3390/foods11162496 doi: 10.3390/foods11162496
    [115] Avramia I, Amariei S (2021) Spent brewer's yeast as a source of insoluble β-glucans. Int J Mol Sci 22: 825. https://doi.org/10.3390/ijms22020825 doi: 10.3390/ijms22020825
    [116] Helkar PB, Sahoo AK, Patil N (2016) Review: Food industry by-products used as a functional food ingredients. Int J Waste Resour 6: 1–6. https://doi.org/10.4172/2252-5211.1000248 doi: 10.4172/2252-5211.1000248
    [117] Amorim M, Pereira JO, Gomes D, et al. (2016) Nutritional ingredients from spent brewer's yeast obtained by hydrolysis and selective membrane filtration integrated in a pilot process. J Food Eng 185: 42–47. https://doi.org/10.1016/j.jfoodeng.2016.03.032 doi: 10.1016/j.jfoodeng.2016.03.032
    [118] Verouti SN, Tsoupras AB, Alevizopoulou F, et al. (2013) Paricalcitol effects on activities and metabolism of platelet activating factor and on inflammatory cytokines in hemodialysis patients. Int J Artif Organs 36: 87–96. https://doi.org/10.5301/ijao.5000187 doi: 10.5301/ijao.5000187
    [119] Almendinger M, Rohn S, Pleissner D (2020) Malt and beer-related by-products as potential antioxidant skin-lightening agents for cosmetics. Sustainable Chem Pharm 17: 100282. https://doi.org/10.1016/j.scp.2020.100282 doi: 10.1016/j.scp.2020.100282
    [120] Bucci PL, Santos MV, Montanari J, et al. (2020) Nanoferulic: From a by‐product of the beer industry toward the regeneration of the skin. J Cosmet Dermatol 19: 2958–2964. https://doi.org/10.1111/jocd.13407 doi: 10.1111/jocd.13407
    [121] Di Domenico M, Feola A, Ambrosio P, et al. (2020) Antioxidant effect of beer polyphenols and their bioavailability in dental-derived stem cells (D-dSCs) and human intestinal epithelial lines (Caco-2) cells. Stem Cells Int 2020: 8835813. https://doi.org/10.1155/2020/8835813 doi: 10.1155/2020/8835813
    [122] Bonifácio-Lopes T, Teixeira JA, Pintado M (2020) Current extraction techniques towards bioactive compounds from brewer's spent grain–A review. Crit Rev Food Sci Nutr 60: 2730–2741. https://doi.org/10.1080/10408398.2019.1655632 doi: 10.1080/10408398.2019.1655632
    [123] Ameer K, Shahbaz HM, Kwon J (2017) Green extraction methods for polyphenols from plant matrices and their byproducts: A review. Compr Rev Food Sci Food Saf 16: 295–315. https://doi.org/10.1111/1541-4337.12253 doi: 10.1111/1541-4337.12253
    [124] Guido LF, Moreira MM (2017) Techniques for extraction of brewer's spent grain polyphenols: A review. Food Bioprocess Technol 10: 1192–1209. https://doi.org/10.1007/s11947-017-1913-4 doi: 10.1007/s11947-017-1913-4
    [125] Verni M, Pontonio E, Krona A, et al. (2020) Bioprocessing of brewers' spent grain enhances its antioxidant activity: Characterization of phenolic compounds and bioactive peptides. Front Microbiol 11: 1831. https://doi.org/10.3389/fmicb.2020.01831 doi: 10.3389/fmicb.2020.01831
    [126] Shon YJ, Kim WC, Lee S-H, et al. (2023) Antimelanogenic potential of brewer's spent grain extract through modulation of the MAPK/MITF axis. Sustainable Mater Technol 38: e00721. https://doi.org/10.1016/j.susmat.2023.e00721 doi: 10.1016/j.susmat.2023.e00721
    [127] Ribeiro-Oliveira R, Martins ZE, Faria MÂ, et al. (2022) Protein hydrolysates from brewing by-products as natural alternatives to ACE-inhibitory drugs for hypertension management. Life 12: 1554. https://doi.org/10.3390/life12101554 doi: 10.3390/life12101554
    [128] Cian RE, Hernández‐Chirlaque C, Gámez‐Belmonte R, et al. (2020) Molecular action mechanism of anti‐inflammatory hydrolysates obtained from brewers' spent grain. J Sci Food Agric 100: 2880–2888. https://doi.org/10.1002/jsfa.10313 doi: 10.1002/jsfa.10313
    [129] Oliveira AS, Ferreira C, Pereira JO, et al. (2022) Spent brewer's yeast (Saccharomyces cerevisiae) as a potential source of bioactive peptides: An overview. Int J Biol Macromol 208: 1116–1126. https://doi.org/10.1016/j.ijbiomac.2022.03.094 doi: 10.1016/j.ijbiomac.2022.03.094
    [130] Costa EM, Oliveira AS, Silva S, et al. (2023) Spent yeast waste streams as a sustainable source of bioactive peptides for skin applications. Int J Mol Sci 24: 2253. https://doi.org/10.3390/ijms24032253 doi: 10.3390/ijms24032253
    [131] García-Curiel L, Pérez-Flores JG, Contreras-López E, et al. (2023) Evaluating the application of an arabinoxylan-rich fraction from brewers' spent grain as a release modifier of drugs. Nat Prod Res 38: 1759–1765. https://doi.org/10.1080/14786419.2023.2214841 doi: 10.1080/14786419.2023.2214841
    [132] Sousa P, Tavares-Valente D, Pereira CF, et al. (2024) Circular economyeast: Saccharomyces cerevisiae as a sustainable source of glucans and its safety for skincare application. Int J Biol Macromol 265: 130933. https://doi.org/10.1016/j.ijbiomac.2024.130933 doi: 10.1016/j.ijbiomac.2024.130933
    [133] Zheng Y, Wang Z, Huang Y, et al. (2024) Extraction and preparation of cellulose nanocrystal from Brewer's spent grain and application in pickering emulsions. Bioact Carbohydr Diet Fibre 31: 100418. https://doi.org/10.1016/j.bcdf.2024.100418 doi: 10.1016/j.bcdf.2024.100418
    [134] Leeyaphan C, Varothai S, Trakanwittayarak S, et al. (2022) A randomized controlled trial to compare the effectiveness and safety of adsorbent lotion containing tapioca starch, spent grain wax, Butyrospermum parkii extract, argania spinosa kernel oil, aloe barbadensis, rosehip oil, and allantoin with a low‐potency topical corticosteroid in the treatment of intertrigo. J Cosmet Dermatol 21: 679–688. https://doi.org/10.1111/jocd.14125 doi: 10.1111/jocd.14125
    [135] Pereira OR, Santos G, Sousa MJ (2022) Hop by-products: Pharmacological activities and potential application as cosmetics. Cosmetics 9: 139. https://doi.org/10.3390/cosmetics9060139 doi: 10.3390/cosmetics9060139
    [136] Weber N, Biehler K, Schwabe K, et al. (2019) Hop extract acts as an antioxidant with antimicrobial effects against Propionibacterium acnes and Staphylococcus aureus. Molecules 24: 223. https://doi.org/10.3390/molecules24020223 doi: 10.3390/molecules24020223
    [137] Venturelli S, Burkard M, Biendl M, et al. (2016) Prenylated chalcones and flavonoids for the prevention and treatment of cancer. Nutrition 32: 1171–1178. https://doi.org/10.1016/j.nut.2016.03.020 doi: 10.1016/j.nut.2016.03.020
    [138] Zanoli P, Zavatti M (2008) Pharmacognostic and pharmacological profile of Humulus lupulus L. J Ethnopharmacol 116: 383–396. https://doi.org/10.1016/j.jep.2008.01.011 doi: 10.1016/j.jep.2008.01.011
    [139] Das P, Dutta T, Manna S, et al. (2022) Facile green synthesis of non-genotoxic, non-hemolytic organometallic silver nanoparticles using extract of crushed, wasted, and spent Humulus lupulus (hops): Characterization, anti-bacterial, and anti-cancer studies. Environ Res 204: 111962. https://doi.org/10.1016/j.envres.2021.111962 doi: 10.1016/j.envres.2021.111962
    [140] Onder FC, Kalin S, Sahin N, et al. (2023) Major bioactive prenylated flavonoids from Humulus lupulus L., their applications in human diseases and Structure-Activity Relationships (SAR)—A review. Pharm Sci 30: 1–20. http://doi.org/10.34172/ps.2023.18 doi: 10.34172/ps.2023.18
    [141] Michalkova R, Mirossay L, Kello M, et al. (2023) Anticancer potential of natural chalcones: In vitro and in vivo evidence. Int J Mol Sci 24: 10354. https://doi.org/10.3390/ijms241210354 doi: 10.3390/ijms241210354
    [142] Liu Z, Jiang S, Hao B, et al. (2024) A proteomic landscape of pharmacologic perturbations for functional relevance. J Pharm Anal 14: 128–139. https://doi.org/10.1016/j.jpha.2023.08.021 doi: 10.1016/j.jpha.2023.08.021
    [143] Lu X, Liu M, Dong H, et al. (2022) Dietary prenylated flavonoid xanthohumol alleviates oxidative damage and accelerates diabetic wound healing via Nrf2 activation. Food Chem Toxicol 160: 112813. https://doi.org/10.1016/j.fct.2022.112813 doi: 10.1016/j.fct.2022.112813
    [144] Liu M, Hansen PE, Wang G, et al. (2015) Pharmacological profile of xanthohumol, a prenylated flavonoid from hops (Humulus lupulus). Molecules 20: 754–779. https://doi.org/10.3390/molecules20010754 doi: 10.3390/molecules20010754
    [145] Svolacchia F, Brongo S, Catalano A, et al. (2023) Natural products for the prevention, treatment and progression of breast cancer. Cancers 15: 2981. https://doi.org/10.3390/cancers15112981 doi: 10.3390/cancers15112981
    [146] Buckett L, Sus N, Spindler V, et al. (2023) The pharmacokinetics of individual conjugated xanthohumol metabolites show efficient glucuronidation and higher bioavailability of micellar than native xanthohumol in a randomized, double‐blind, crossover trial in healthy humans. Molecular Nutr Food Res 67: 2200684. https://doi.org/10.1002/mnfr.202200684 doi: 10.1002/mnfr.202200684
    [147] Nurzynska A, Klimek K, Michalak A, et al. (2023) Do curdlan hydrogels improved with bioactive compounds from hop exhibit beneficial properties for skin wound healing? Int J Mol Sci 24: 10295. https://doi.org/10.3390/ijms241210295 doi: 10.3390/ijms241210295
  • Reader Comments
  • © 2024 the Author(s), licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0)
通讯作者: 陈斌, bchen63@163.com
  • 1. 

    沈阳化工大学材料科学与工程学院 沈阳 110142

  1. 本站搜索
  2. 百度学术搜索
  3. 万方数据库搜索
  4. CNKI搜索

Metrics

Article views(936) PDF downloads(93) Cited by(0)

Article outline

Figures and Tables

Figures(3)  /  Tables(2)

/

DownLoad:  Full-Size Img  PowerPoint
Return
Return

Catalog