Construction of a comprehensive beer proteome map using sequential filter‐aided sample preparation coupled with liquid chromatography tandem mass spectrometry

The quality traits of beer, which include flavor, texture, foam stability, gushing, and haze formation, rely on contributions from beer proteins and peptides. Large‐scale proteomic analysis of beer is gaining importance, not only with respect to authenticity of raw material in beer but also to improve quality control during beer production. In this work, foam proteins were first isolated from beer by virtue of their high hydrophobicity. Then sequential filter‐aided sample preparation coupled with liquid chromatography and tandem mass spectrometry was used to analyze both beer protein and foam protein. Finally, 4692 proteins were identified as beer proteins, and 3906 proteins were identified as foam proteins. In total, 7113 proteins were identified in the beer sample. Several proteins contributing to beer quality traits, including lipid transfer protein, serpin, hordein, gliadin, and glutenin, were detected in our proteins list. This work constructed a comprehensive beer proteome map that may help to evaluate potential health risks related to beer consumption in celiac patients.     

Effect of Fermentation Time on Antioxidant and Anti-Ageing Properties of Green Coffee Kombucha Ferments

Kombucha, also known as the Manchurian mushroom, is a symbiotic culture of bacteria and yeast, the so-called SCOBY. This paper presents a comprehensive evaluation of the ferments obtained from green coffee beans after different fermentation times with kombucha. Results for the ferments were compared to the green coffee extract that was not fermented. In this study, the antioxidant potential of obtained ferments was analyzed by assessing the scavenging of external and intracellular free radicals and the assessment of superoxide dismutase activity. Cytotoxicity of ferments on keratinocyte and fibroblast cell lines was assessed as well as anti-aging properties by determining their ability to inhibit the activity of collagenase and elastase enzymes. In addition, the composition of the obtained ferments and the extract was determined, as well as their influence on skin hydration and transepidermal water loss (TEWL) after application of samples on the skin. It has been shown that the fermentation time has a positive effect on the content of bioactive compounds and antioxidant properties. The highest values were recorded for the tested samples after 28 days of fermentation. After 14 days of the fermentation process, it was observed that the analyzed ferments were characterized by low cytotoxicity to keratinocytes and fibroblasts. On the other hand, the short fermentation time of 7 days had a negative effect on the properties of the analyzed ferments. The obtained results indicate that both green coffee extracts and ferments can be an innovative ingredient of cosmetic products.     

Comprehensive Structural Analysis of the Bitter Components in Beer by the HPLC-Assisted Crystalline Sponge Method

Trans-iso-α-acid is one of the main contributors to the bitter taste of fresh beer and is known to transform into various derivatives during beer aging. However, structural characterization of the derivatives has been a challenging task because of the formation of too many components. Herein, we report that most of the transformation products of trans-iso-α-acid, isolated in this study in only small quantities by HPLC, can be structurally analyzed with the crystalline sponge method. Thirteen compounds, including eight that were previously unreported, have been successfully isolated and analyzed with complete assignment of their absolute configuration. This provides an improved understanding of the chemical transformations that occur during beer aging.     

基于杯［6］芳烃萃取头的固相微萃取-气相色谱法测定啤酒中痕量的酞酸酯类化合物

选用自制杯［6］芳烃溶胶-凝胶固相微萃取(SPME)萃取头,建立了顶空SPME与气相色谱联用检测啤酒中8种酞酸酯(PAEs)的方法。采用L25(56)正交设计对萃取条件进行了优化,所得方法检出限为0.003～3.429 μg/L,相对标准偏差不超过13.5%,加标回收率为86.3%～109.3%。采用标准加入法对3种瓶装啤酒中PAEs进行了检测,结果表明邻苯二甲酸二(2-乙基己)酯(DEHP)是啤酒中最主要的酞酸酯类污染物,含量最高达5.24 μg/L。迁移试验表明,瓶装啤酒所用塑料垫圈中高含量的DEHP可能成为酒体中PAEs的一种来源,且延长贮存时间、提高贮存温度和振荡都能加快垫圈中DEHP的迁移。     

啤酒基荧光碳点的绿色合成及其在Fe3+检测和细胞成像中的应用

以啤酒为碳源,通过水热法合成了一系列啤酒基荧光碳点,其中以齐鲁工业大学自酿啤酒合成的碳点相比其他品牌啤酒合成的碳点具有更好的发光效率。该碳点表现出发射波长随激发波长变化而变化的性质,最大发射波长为475 nm,呈现蓝色荧光。利用透射电子显微镜、X射线衍射技术、傅里叶变换红外光谱、紫外－可见吸收光谱和荧光光谱等对碳点结构及其光学特性进行了表征。基于Fe3+对碳点的特异性荧光猝灭,建立了灵敏的Fe3+检测方法,线性范围为0.3 ~ 45 μmol/L,检出限达91 nmol/L,并成功用于实际水样中Fe3+浓度的分析。所合成的碳点具有良好的生物相容性和细胞膜穿透性,可用于细胞内Fe3+的可视化成像分析和多色细胞成像。     

Towards the Use of Adsorption Methods for the Removal of Purines from Beer

Beer corresponds to a fermented alcoholic beverage composed of several components, including purine compounds. These molecules, when ingested by humans, can be catabolized into uric acid, contributing to uric acid’s level increase in serum, which may lead to hyperuricemia and gout. To assure a proper management of this disease, physicians recommend restrictive dietary measures, particularly by avoiding the consumption of beer. Therefore, it is of relevance to develop efficient methods to remove purine compounds from alcoholic beverages such as beer. In this review, we provide an introduction on fermented alcoholic beverages, with emphasis on beer, as well as its purine compounds and their role in uric acid metabolism in the human body in relation to hyperuricemia and gout development. The several reported enzymatic, biological and adsorption methods envisaging purine compounds’ removal are then reviewed. Some enzymatic and biological methods present drawbacks, which can be overcome by adsorption methods. Within adsorption methods, adsorbent materials, such as activated carbon or charcoal, have been reported and applied to beer or wort samples, showing an excellent capacity for adsorbing and removing purine compounds. Although the main topic of this review is on the removal of purine compounds from beer, other studies involving other matrices rather than beer or wort that are rich in purines are included, since they provide relevant clues on designing efficient removal processes. By ensuring the selective removal of purine compounds from this beverage, beer can be taken by hyperuricemic and gouty patients, avoiding restrictive dietary measures, while decreasing the related healthcare economic burden.     

On-line monitoring of continuous beer fermentation process using automatic membrane inlet mass spectrometric system

A fully automatic membrane inlet mass spectrometric (MIMS) on-line instrumentation for the analysis of aroma compounds in continuous beer fermentation processes was constructed and tested. The instrumentation includes automatic filtration of the sample stream, flushing of all tubing between samples and pH control. The calibration standards can be measured periodically. The instrumentation has also an extra sample line that can be used for off-line sample collection or it can be connected to another on-line method. Detection limits for ethanol, acetic acid and eight organic beer aroma compounds were from μg l⁻¹ to low mg l⁻¹ levels and the standard deviations were less than 3.4%. The method has a good repeatability and linearity in the measurement range. Response times are shorter than or equal to 3 min for all compounds except for ethyl caproate, which has a response time of 8 min. In beer aroma compound analysis a good agreement between MIMS and static headspace gas chromatographic (HSGC) measurements was found. The effects of different matrix compounds commonly present in the fermentation media on the MIMS response to acetaldehyde, ethyl acetate and ethanol were studied. Addition of yeast did not have any effect on the MIMS response of ethanol or ethyl acetate. Sugars, glucose and xylose, increased the MIMS response of all studied analytes only slightly, whereas salts, ammonium chloride, ammonium nitrate and sodium chloride, increased the MIMS response of all three studied compounds prominently. The system was used for on-line monitoring of continuous beer fermentation with immobilised yeast. The results show that with MIMS it is possible to monitor the changes in the continuous process as well as delays in the two-phase process.     

稻壳吸附剂提高啤酒稳定性的研究

利用稻壳良好的吸附特性,制备成吸附剂用于提高啤酒的稳定性。稻壳粉碎与稀硫酸混合,240℃密封干馏,再以高温灼烧活化,得到对单宁有较强吸附能力的稻壳吸附剂。以此吸附剂去除啤酒中的部分单宁,以提高酒体的胶体稳定性,试验表明,每100ml啤酒以0．4g吸附剂在15℃下搅拌吸30min,可使酒中单宁量下降16．7％,从而减缓了引起啤酒混浊的缔合反应,使酒体稳定性明显提高。与聚乙烯聚吡咯烷酮比较,具有吸附速度快、吸附单宁更强及成本低廉的优点。     

固相萃取高效液相色谱法测定蜂王浆啤酒中的1O-羟基-2-癸烯酸

建立了固相萃取高效液相色谱法测定蜂王浆啤酒中10-羟基-2-癸烯酸含量的方法。采用固相萃取技术富集蜂王浆中的10-羟基-2-癸烯酸,以甲醇-水-磷酸(体积比为50：50：0．5)为流动相,ODS柱分离,用紫外检测器于215nm处检测。10-羟基-2-癸烯酸的浓度在0．5-100．0μg/mL范围内与其色谱峰峰面积呈良好线性关系(r=0．9999),回收率为98％-108％,RSD为2.1％。     

丁二酸酐修饰啤酒废酵母菌吸附阳离子染料的研究

以戊二醛为交联剂,用丁二酸酐修饰啤酒废酵母菌表面制成新的生物吸附剂(简称修饰酵母菌).研究发现,修饰酵母菌吸附阳离子染料的性能明显优于未修饰酵母菌.实验结果表明,在室温、溶液的pH=4.0～8.0、吸附时间1 h的条件下,修饰酵母菌能有效吸附亚甲基蓝和中性红.吸附模式以Langmuir单分子层化学吸附为主.修饰酵母菌对...