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Lyophilized Beer: A Banquet of Bioactive Compounds for Human Health

Lyophilized Beer: A Banquet of Bioactive Compounds for Human Health. Jairam Vanamala, Ph.D. Assistant Professor Dept. of Food Science and Human Nutrition Colorado State University. Ancient Wisdom – Beer & Health. Mouthwash Treatment of wounds Enema Sanitation.

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Lyophilized Beer: A Banquet of Bioactive Compounds for Human Health

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  1. Lyophilized Beer: A Banquet of Bioactive Compounds for Human Health Jairam Vanamala, Ph.D. Assistant Professor Dept. of Food Science and Human Nutrition Colorado State University

  2. Ancient Wisdom – Beer & Health • Mouthwash • Treatment of wounds • Enema • Sanitation http://philly.thedrinknation.com/articles/read/5586-Ancient-Egyptians-First-Medicinal-Use-of-Beer-#

  3. What is in the Beer • Ethanol • Bioactive compounds • Malt – derived • Hop - derived

  4. Beer - Protection Against Mortality • 10.14 oz. or 0.3 L/day - reduces mortality for all causes of death • Moderate beer consumption - Beneficial European Journal of Cancer41(13), 2005

  5. Beer – Bioactive Compounds • Malt-derived compounds • Benzoic acid derivatives • Cinnamic acid derivatives • Catechins • Proanthocyanidins • Flavones

  6. Biological Activities

  7. Beer – Bioactive Compounds • Hop-derived compounds • Alpha acids • Essential oils • Prenylflavonoids • Xanthohumol • Isoxanthohumol • 8-prenylnarigenin

  8. Xanthohumol and Isoxanthohumol (I) Xanthohumol and (II) Isoxanthohumol

  9. Xanthohumol

  10. Is There a Synergy Xanthohumol + Hop- and malt-derived bioactive compounds

  11. How We Test it • Colon cancer cells: HCT - 116 • Proliferation • Apoptosis

  12. Why Colon Cancer • World: 1,000,000 • US: 1,50,000 • 80% Advanced • 2 yr survival • 80% Diet Related

  13. Cell proliferation

  14. Apoptosis * * * *

  15. Xanthohumol & Isoxanthohumol – UPLC/MS/MS Xanthohumol Isoxanthohumol 2 4 6 8 10 12 14 16

  16. American IPAs

  17. Xanthohumol Content - IPAs a a b c d d d d

  18. Critical Steps to Increase Beneficial Compounds in Beer • XAN Technology • Process • Ingredients • XN-Enriched Hop Products • Roasted Malts Xan Technology Summary Mol Nutr Food Res 49(9): 874-881

  19. Addition of Roasted Malts - Xanthohumol a 25 % 8.7% Darker Malts b 9.94

  20. Xanthohumol - Dry Hopping a 66 % b

  21. Xanthohumol - DE filtration 8.7% Darker Malts .5% a a 11.1% b c 34.3% d e

  22. Correlation Between Apoptosis & XN R2 =0.97 P = 0.0001

  23. Future Opportunities • Lyophilized Beer • Breads • Soups • Ice creams • Protein Bars • Milk Shakes

  24. Acknowledgements • Twila Henley • Lavanya Reddivari • Jack Avens • Marissa Bunning • Martha Stone • Jeff Miller • Breweries • Odell • New Belgium • Equinox • CopperSmith

  25. Thank You

  26. Future Direction • Dry hopping: improve sensory characteristics and bioactive content. • Lyophilized beers • Xan Wellness & Xan Tea • Future development of XN-enriched productscould utilize the dry hopping technique.

  27. IPAs - Antioxidant Capacity a a a ab abc abc abcd bcd cd d

  28. IPAs - Phenolic Compounds • Compared to Pilsners • IPAs contain: • more hops • > variation in malts a ab ab bc c cd cd Roasted malts could lessen removal of phenolic compounds d d e

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