Kvasny Prum. 2014; 60(4): 96-105 | DOI: 10.18832/kp2014010

Hop beta acids: Properties, significance and utilization.Peer-reviewed article

Karel KROFTA, Alexandr MIKYŠKA
1 Chmelařský institut, s.r.o., Kadaňská 2525, 438 01 Žatec
2 Výzkumný ústav pivovarský a sladařský, a.s. Lípová 15, 120 44, Praha 2

Hop beta acids, the vital components of hop resins, are important on three levels - brewer, antimicrobial, and physiological. In the brewing industry, low solubility in aqueous solutions and the ability to oxidation into more soluble products is the defining characteristic of beta acids. Oxidation occurs in the course of processing and storage of hops and to a small extent also during beer production. Beers hopped by preoxidized beta acids have strong sensory bitterness. The bittering yield of oxidation products of hop beta acids is approximately 35-40% of the iso-alpha acids' bitterness intensity. A wide range of evidence of the biological and pharmacological effects of hop bitter acids, especially the effects of beta acids has been collected. Hop acids are potential sources of treatment or prevention of many diseases, including cancer, diabetes, osteoporosis, cardiovascular diseases, inflammatory and metabolic disorders. In addition, the antimicrobial effects of beta acids against different microorganisms are significant and have been utilized in sugar production, distilling and livestock sectors. This paper summarizes the current knowledge about the role beta acids play in the brewing process, and focuses on their bioactive effects.Hop beta acids, the vital components of hop resins, are important on three levels - brewer, antimicrobial, and physiological. In the brewing industry, low solubility in aqueous solutions and the ability to oxidation into more soluble products is the defining characteristic of beta acids. Oxidation occurs in the course of processing and storage of hops and to a small extent also during beer production. Beers hopped by preoxidized beta acids have strong sensory bitterness. The bittering yield of oxidation products of hop beta acids is approximately 35-40% of the iso-alpha acids' bitterness intensity. A wide range of evidence of the biological and pharmacological effects of hop bitter acids, especially the effects of beta acids has been collected. Hop acids are potential sources of treatment or prevention of many diseases, including cancer, diabetes, osteoporosis, cardiovascular diseases, inflammatory and metabolic disorders. In addition, the antimicrobial effects of beta acids against different microorganisms are significant and have been utilized in sugar production, distilling and livestock sectors. This paper summarizes the current knowledge about the role beta acids play in the brewing process, and focuses on their bioactive effects.

Keywords: Hops, beta acids, hulupones, beer, physiological effects, antimicrobial effects

Received: February 12, 2014; Accepted: March 16, 2014; Published: April 1, 2014 

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