Bioactive Properties and Phenolic Composition of Wood-Aged Beers: Influence of Oak Origin and the Use of Pale and Dark Malts

Ageing beer in contact with wood is a common technological procedure that has been used for centuries to improve colour, structure, and certain flavours. Herein, the impact of the addition of French and American oak wood to two beer styles, pale and dark, on beer phenolic composition (total phenolics, total flavonoids, and HPLC-DAD) and bioactivity (FRAP, DPPH, anti-inflammatory activity in RAW 264.7, and antiproliferative in Caco-2 cells) was assessed. Thirteen phenolics were quantified with values according to previous reports. Dark malt resulted in higher values of total phenolics, to which m-hydroxybenzoic, syringic, p-coumaric acids, and xanthohumol contributed considerably; the exception was (+)-catechin and salicylic acid, which were found to be higher in pale beers. American oak significantly increased 3,4-dihydroxyphenylacetic, vanillic, and syringic acids up to roughly 3, 2, and 10 times, respectively, when compared with French wood. FRAP and DPPH values varied between pale and dark beers, with a less pronounced effect after wood addition. All samples presented considerable cellular antioxidant and anti-inflammatory as well as antiproliferative activity, but differences were found only for the antiproliferative activity, which was higher for the dark beers, which reached about 70% inhibition. Overall, the influence of malts was more pronounced than that of wood, in the studied conditions, highlighting the overwhelming impact of malts on the bioactivity of beer

Mineralocorticoid receptor antagonists eplerenone and spironolactone modify adrenal cortex morphology and physiology

Mineralocorticoid receptor antagonists (MRAs) are a class of anti-hypertensive drugs that act by blocking aldosterone action. The aim of this study was to evaluate whether the MRAs spironolactone and eplerenone influence adrenal cortical physiology and morphology. Spontaneous hypertensive rats (SHR, n = 18) and normotensive rats (WKY, n = 18) were randomly exposed to a daily dose of spironolactone (n = 6), eplerenone (n = 6), or no drug (n = 6) over 28 days. After that, aldosterone, corticosterone, and 11-deoxycorticosterone plasma concentrations were quantified. Adrenal glands were subjected to morphological analysis to assess lipid droplets content, capsular width, cell proliferation, and steroidogenic proteins expression. The adrenal cortex in untreated SHR showed higher lipid droplet content as than in WKY. In SHR, MRA treatment was associated with higher circulating aldosterone levels and Ki-67 expression in aldosterone-secreting cells. In WKY, the only difference observed after MRA spironolactone treatment was a narrower capsule. There was no difference in abundance of steroidogenic enzyme between groups. In conclusion, MRAs modify adrenal gland function and morphology in SHR. The effects observed within the adrenal glomerulosa with aldosterone-secreting cell proliferation and higher circulating aldosterone levels suggests that MRA treatment provokes activation of the renin angiotensin system. The prognostic value of hyperaldosteronism secondary to MRAs blockade requires further investigation.Funding: This research was funded by the Associação dos Amigos do Serviço de Endocrinologia do Hospital de São João (2020–2021). Unit for Multidisciplinary Research in Biomedicine (UMIB) is funded by the Foundation for Science and Technology (FCT)-Portugal (UIDB/00215/2020 and UIDP/00215/2020—approval date: 2019)

Fibre enrichment of cookies to mitigate acrylamide formation and gastrointestinal bioaccessibility

Acrylamide (AA) is a food contaminant with serious health effects. In this work, the addition of dietary fibre was proposed to mitigate AA in cookies and to reduce bioaccesibility in the gastrointestinal trac. The analytical methodology applied for AA quantification was based on solid-liquid extraction (SLE) followed by gas chromatography (GC) coupled to mass spectrometry (MS). Preliminar results with commercial dietary fibres, such as k-carrageenan, arabinogalactan and pectin, indicated that the highest reduction of AA could be obtained with the addition of 5 g of pectin/100 g of flour to cookies recipe. Thus, different sources of pectin were evaluated: commercial pectin (CP) and three apple pomaces (dehydrated apple pomace (DP), sugar removed lyophilized apple pomace (SRL) and sugar removed lyophilized and powdered apple pomace (SRLP)). The highest AA mitigation was obtained with SRL and SRLP (62% and 48% of inhibition). After in vitro digestion, all sources of dietary fibres provided the lowest bioaccessibility results (1346%) compared with control (>63%). (c) 2023 The Author

Biochemical methane potential of brewery by-products

Beer production generates by-products with high energy potential, namely trub (Tr, dead yeast from the fermentation) and spent grain (SG, smashed barley grains). This work investigates the biochemical methane potential (BMP, volume of methane produced per volatile solids of substrateL kg1) of these by-products, performing batch anaerobic biodegradability assays. Single substrates were evaluated as well as a mixture of Tr:SG (1:9, weight), in order to simulate the relative proportion generated in breweries. Tr reached the highest BMP [(515 ± 4) L kg1], still, considering the total amount of by-product available, the mixture of Tr:SG proved to be more rewarding in terms of volume of methane produced. The co-digestion of Tr:SG with crude glycerol (cGly), which was chosen as a co-substrate to promote a synergetic effect on their biodegradability, was assessed by adding different amounts of cGly, up to 33% (in weight). The assay with 10% of cGly achieved the highest methane production [(573 ± 9) L kg1] and biodegradability [(94 ± 2) %], evidencing its potential for energy generation. The co-digestion of these by-products presented a potential electricity production of 206 kWh per cubic meter of beer produced, being capable of serving 80% of the brewers energy needs for heating.The authors thank the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE01-0145-FEDER-000004) funded by European Regional Development Fund under the scope of Norte2020—Programa Operacional Regional do Norte. The authors also acknowledge the financial support of the FCT and European Social Fund (ESF, POPH-QREN) through the grant given to JVO (SFRH/BD/111911/2015) and through the project FCOMP-01-0124-FEDER-027914 (PTDC/AAG-TEC/3048/2012), financed by FEDER through COMPETE—Programa Operacional Factores de Competitividade.info:eu-repo/semantics/publishedVersio