Improving Effects of Hop-Derived Bitter Acids in Beer on Cognitive Functions: A New Strategy for Vagus Nerve Stimulation [PDF]
Biomolecules, 2020 Dementia and cognitive decline are global public health problems. Moderate consumption of alcoholic beverages reduces the risk of dementia and cognitive decline.
Tatsuhiro Ayabe +2 more
doaj +5 more sources
Hop Bitter Acids Increase Hippocampal Dopaminergic Activity in a Mouse Model of Social Defeat Stress [PDF]
International Journal of Molecular Sciences, 2020 As daily lifestyle is closely associated with mental illnesses, diet-based preventive approaches are receiving attention. Supplementation with hop bitter acids such as iso-α-acids (IAA) and mature hop bitter acids (MHBA) improves mood states in ...
Yasuhisa Ano +2 more
exaly +3 more sources
PHOTOMETRIC CONSTANTS OF HOP BITTER ACIDS [PDF]
Journal of the Institute of Brewing, 1978 The specific extinction values for the most important bitter acids are ...
H. Claus, J. Van Dyck, M. Verzele
exaly +3 more sources
Summary Evaluation of bitter acids and polyphenols content in Czech hops harvest in 2013 - I: Contents of α- and β-Bitter Acids.. [PDF]
Kvasný průmysl, 2014 The contents of α- and β- bitter acids from hops harvested in the Czech Republic in 2013 have been evaluated. The sampling was done in all three growing areas - Žatec (77.8% of the hop yard areas in the Czech Republic), Úštěk (10.6%) and Tršice (11.7 ...
Alexandr MIKYŠKA, Marie JURKOVÁ
doaj +4 more sources
Evaluation of prenylflavonoids and hop bitter acids in surplus yeast. [PDF]
J Food Sci Technol, 2019 This study developed a high performance liquid chromatography with diode array detection (HPLC-DAD) and tandem mass spectrometry (MS-MS) method for determination of prenylflavonoids and hop bitter acids in surplus yeast, a byproduct from beer brewing process.
Hsu YY, Kao TH.
europepmc +4 more sources
Physiological activation of human and mouse bitter taste receptors by bile acids
Communications Biology, 2023 Beside the oral cavity, bitter taste receptors are expressed in several non-gustatory tissues. Whether extra-oral bitter taste receptors function as sensors for endogenous agonists is unknown.
Florian Ziegler +3 more
doaj +2 more sources
BMC Plant Biology, 2021 Background Hop (Humulus lupulus L.) bitter acids are valuable metabolites for the brewing industry. They are biosynthesized and accumulate in glandular trichomes of the female inflorescence (hop cone). The content of alpha bitter acids, such as humulones,
Josef Patzak +2 more
doaj +1 more source
The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer [PDF]
Food Chemistry, 2016 Thirty-four commercial lager beers were analysed for their hop bitter acid, phenolic acid and polyphenol contents. Based on analytical data, it was evident that the beers had been produced using a range of different raw materials and hopping practices.
Olayide Oladokun +5 more
openaire +2 more sources
HortScience, 2023 Papaya milk, a mixture of papaya pulp and dairy milk, is one of the most popular beverages in Taiwan. However, the enzymes present in papaya can cause accumulation of hydrophobic amino acids, resulting in a bitter taste of papaya milk.
Irvan Prawira Julius Jioe +2 more
doaj +1 more source
Characteristics of the enzyme-induced release of bitter peptides from wheat gluten hydrolysates
Frontiers in Nutrition, 2022 Bitter peptides in the enzymatic hydrolysates were prepared and purified from wheat gluten using aqueous ethanol solutions and macroporous resin, which has opened a new road for the extraction and separation of bitter peptides.
Xiaorui Sun +4 more
doaj +1 more source