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 +4 more sources
Unraveling the Effects of Freezing and Frozen Storage Temperatures on Hop Secondary Metabolites and Antioxidants [PDF]
AntioxidantsThis study evaluated the effect of freezing and frozen storage at three temperatures (−20, −30, −40 °C) on hop (Humulus lupulus L.) secondary metabolites and antioxidant capacity. These temperatures were selected based on the glass transition temperature
Bilge Ece Özel +5 more
doaj +2 more sources
Marked increase in PROP taste responsiveness following oral supplementation with selected salivary proteins or their related free amino acids [PDF]
, 2013 The genetic predisposition to taste 6-n-propylthiouracil (PROP) varies among individuals and is associated with salivary levels of Ps-1 and II-2 peptides, belonging to the basic proline-rich protein family (bPRP).
Aragoni MC +9 more
core +6 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
Exploration of isoxanthohumol bioconversion from spent hops into 8-prenylnaringenin using resting cells of Eubacterium limosum [PDF]
, 2020 Hops is an almost unique source of the potent phytoestrogen 8-prenylnaringenin (8-PN). As hops contain only low levels of 8-PN, synthesis may be more attractive than extraction.
Bolca, Selin +6 more
core +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
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 +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
The evaluation of α- and β- bitter acid contents of Czech and Moravian hops from the 2012 harvest.
Kvasný průmysl, 2013 The contents of α- and β- bitter acids from hops harvested in the Czech Republic in 2012 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 (10.8%) and Tršice (11.5 ...
Alexandr MIKYŠKA, Marie JURKOVÁ
doaj +1 more source
An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation [PDF]
, 2020 Source Agritrop Cirad (https://agritrop.cirad.fr/594161/)International audienceChocolate is a widely consumed product worldwide due to its exquisite flavor, which comes from the unique and fascinating cocoa flavor.
Escobar Parra, Sebastian +3 more
core +1 more source