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PubMed1998

Lactobacillus amylolyticus sp. nov., isolated from beer malt and beer wort.

Some of the strains used for the biological acidification in breweries belong to L. delbrueckii subsp. delbrueckii, L. delbrueckii subsp. lactis or L. fermentum. However, more recent studies showed that most strains isolated are physiologically different from the above mentioned species and were tentatively allocated to Lactobacillus amylovorus. Genotypic studies of 25 strains exclusively isolated from beer malts and beer worts, showed, that there were differences to the type strain of L. amylovorus concerning DNA-DNA similarities and the sequences of their 16S and 23S rRNA genes. Therefore, we propose to combine these strains in a new species of the genus Lactobacillus, namely L. amylolyticus. Strain DSM 11664 is proposed as the type strain. An rRNA targeted oligonucleotide probe was designed that allows a fast and reliable identification of Lactobacillus amylolyticus.

Bacterial Typing Techniques↗
PubMed2005

Photooxidative degradation of beer bittering principles: a key step on the route to lightstruck flavor formation in beer.

Isohumulones, dihydroisohumulones, tetrahydroisohumulones, and humulinones, important hop-derived bittering compounds in beer, were shown to give rise to reactive triacylmethyl radicals on interaction with triplet-excited riboflavin after spin trapping by 5,5-dimethyl-1-pyrroline N-oxide or 2-methyl-2-nitrosopropane, followed by electron paramagentic resonance spectroscopy combined with spectral simulation. Electron abstraction from the ionized beta-tricarbonyl chromophore, which is common to all five-membered ring hop derivatives, is the initial event on photoinduced degradation. Radicaloid decomposition of isohumulones leads to precursors for 3-methylbut-2-ene-1-thiol, the lightstruck constituent in beer. Interaction of reduced derivatives of isohumulones with triplet-excited riboflavin furnished radical precursors of volatile aldehydes, which may lead to the development of unpleasant stale or cardboard flavors.

Beer↗
PubMed1988

Genetic toxicology evaluation of commercial beers. II. Mutagenic activity of commercial beer products in Salmonella typhimurium strains TA98, TA100 and TA102.

5 concentrated extracts of commercial beers were prepared using XAD-2 resin. The residues were subjected to evaluation for mutagenic activity in Salmonella typhimurium strains TA98, TA100 and TA102. The tests were conducted using preincubation protocols including provisions for S9 metabolic activation. Although the extracts did produce moderate toxicity to the Salmonella organisms used in the assays, none of the residues were found to induce mutation up to their maximum testable concentrations.

Beer↗
PubMed2000

Application of a bioluminescence method for the beer industry: sensitivity of MicroStar-RMDS for detecting beer-spoilage bacteria. Rapid Microbe Detection System.

We set up the original operating conditions of the MicroStar-Rapid Microbe Detection System (RMDS) to suppress false positives, which have kept this system from practical. The detection limit of our system was between 6.3 x 10(-16) mol and 3.1 x 10(-16) mol in terms of the amount of ATP, which is approximately equal to the ATP content of one yeast cell or 50 lactic acid bacteria cells. The detection time and the detection count were compared between the RMD method and the conventional plate count method (C.P.C. method) using 23 test samples of beer-spoilage Lactobacillus brevis. Judging from the detection time and detection count, 16-24 hours of cultivation for the RMD method corresponded to 40-96 hours of cultivation for the C.P.C. method. The RMD method reached a useful level for our practical use at the point of sensitivity.

Adenosine Triphosphate↗
PubMed2002

The consequences of beer consumption in rats: acute anxiolytic and ataxic effects and withdrawal-induced anxiety.

RATIONALE: Rats avidly consume standard off-the-shelf beer; however, the behavioural consequences of beer consumption in rodents have hardly been studied. OBJECTIVES: The present study examined the acute anxiolytic and ataxic effects of beer consumption in rats and the anxiogenic effects of withdrawal from free access to beer. METHOD: In experiment 1, male Wistar rats received 30 min access to "near-beer" each day (a malt beverage that looks and tastes like beer but which contains <0.5% ethanol). On the test day, for some rats, ethanol (either 2% or 4% v/v) was added to the near-beer to make it resemble standard (ethanol-containing) beer of "light" (2.5% beer) or full strength (4.5% beer). Immediately after this, rats were tested on their response to a predatory cue (a fabric collar that had been worn by a cat) and on an accelerating rotarod. In experiment 2, rats were trained in the same drinking paradigm as above and then tested on a further battery of anxiety tests. In experiment 3, rats were given continuous home cage access to either 4.5% beer or near-beer for 35 days. Half of the rats were then denied access to beer or near-beer for 24 h and then tested on the same anxiety test battery as in experiment 2. RESULTS: Rats drinking 4.5% beer approached a predatory cue significantly more than those given near-beer, indicating an anxiolytic effect. In experiment 2, rats drinking 4.5% beer displayed less anxiety-like behaviour in the elevated plus maze and emergence tests but not in the social interaction test. Rats given 4.5% beer fell off the rotarod significantly faster than rats given near-beer, indicating an ataxic effect. Rats previously given 4.5% beer drank significantly less near-beer the following day, suggesting a moderate aversion the day after beer consumption. In experiment 3, rats denied access to 4.5% beer showed significantly less social interaction and took longer to emerge into an open field than controls. CONCLUSION: These results are the first to our knowledge to show that rats will consume beer at levels that produce clear effects on anxiety and on motor co-ordination, and that will eventually produce behavioural signs of withdrawal.

Alcohol Drinking↗
PubMed1999

Beer consumption in rats: the influence of ethanol content, food deprivation, and cocaine.

A series of experiments examined various aspects of beer consumption in male Wistar rats. In the first experiment, rats were given home cage access to either beer or ethanol solutions under free access conditions. It was found that rats consumed greater amounts of moderate strength beer (2.7% ethanol by volume) or regular strength beer (5.0% ethanol) than equivalent dilute ethanol solutions in water. Consumption of 2.7% beer was greater than 5.0% beer and access to either beer, but not dilute ethanol, solutions caused substantial increases in total fluid intake per day. In the second experiment, individual rats given daily 30-min drink sessions consumed more 2.7% beer than 3.85% beer and more 3.85% than 5.0% beer. A "hangover" effect was evident after the first day of consumption of 5.0% beer with subsequent intake of this beer suppressed after high intake on first exposure. Intake of the low-strength beer approached intake of isocaloric (8.6%) sucrose solution. In a third experiment, a lick-based progressive ratio paradigm was implemented where rats had to emit progressively greater number of licks for a fixed volume (0.1 ml) of 2.7% beer or 8.6% sucrose. Using this paradigm, it was shown that food deprivation increased the motivation to consume beer and sucrose as shown by elevated break points (the highest ratio reached). Food deprivation also increased locomotor activity in the drinking environment. In contrast, cocaine (20 but not 10 mg/kg) caused a decrease in the break point for sucrose and beer, an effect probably mediated by the anorexic properties of the drug. It is concluded that rats will avidly consume beer, particularly of moderate alcohol content, but that such consumption may be mediated more by the nutritive and palatable characteristics of the beer rather than by the psychoactive effects of the alcohol it contains.

Animals↗
PubMed1988

Pancreatic and gastric responses to gastric versus jejunal beer in humans.

To investigate the influence of beer on gastric and pancreatic secretion, 14 fasted volunteers were studied on two different days. A multilumen intestinal tube allowed measurement of intraluminal pressures and collection of gastric and duodenal juices. Seven subjects received in random order 250 ml of either beer or glucose (5.6%, w/v) intragastrically; seven other subjects received these intrajejunally. After 15 min, 48 +/- 8% of beer and 47 +/- 6% of glucose were emptied into the duodenum. Intragastric beer induced a nearly sevenfold increase in gastric acid output as compared with glucose (16.3 +/- 2.9 mmol/h versus 2.5 +/- 0.6 mmol/h; p less than 0.05), intrajejunal beer induced a nearly threefold increase (5.1 +/- 0.8 mmol/h versus 1.7 +/- 0.3 mmol/h). The stimulated gastric acid output was threefold higher after intragastric than after intrajejunal beer. Trypsin output was slightly but significantly (p less than 0.05) stimulated by intragastric beer as compared with glucose (4,639 +/- 460 U/h versus 3,628 +/- 399 U/h) and nearly threefold by intrajejunal beer (2,579 +/- 455 U/h versus 849 +/- 181 U/h) (p less than 0.05). Trypsin response to intragastric beer was 1.8 times higher than after intrajejunal beer (p less than 0.05). Intragastric beer induced a nearly ninefold increase of the 1 h integrated plasma gastrin response as compared with glucose (998 +/- 347 pM min vs 115 +/- 70 pM min) (p less than 0.05). Intrajejunal beer and glucose did not release gastrin. We conclude that both intragastric and intrajejunal beer stimulate gastric acid and pancreatic enzyme secretion; intragastric beer being a more potent stimulant. Gastrin might partially mediate the responses to intragastric but not to intrajejunal beer.

Adult↗
PubMed2003

Effect of exercise and beer on the plasma concentration and urinary excretion of purine bases.

OBJECTIVE: To investigate the effects of exercise and beer ingestion separately and combined on the plasma concentration of purine bases. METHODS: Six healthy men aged 30-39 years participated in 3 different experiments, in which they exercised for 30 min (at 70% of maximum oxygen uptake) and ingested beer (10 ml/kg body weight), or did each activity separately, with each experiment performed at 2 week intervals. RESULTS: The plasma concentration of uric acid was increased by 12% (p < 0.05), 8% (p < 0.01), and 29% (p < 0.01) with exercise, beer ingestion, and a combination of exercise and beer ingestion, respectively, which showed that it increased synergistically in the combination experiment. The fractional excretion of uric acid was decreased by 44% (p < 0.01) and 52% (p < 0.01) with exercise alone and a combination of exercise and beer ingestion, respectively, while it was increased by 15% (p < 0.05) with beer ingestion alone. Creatinine clearance was decreased by 16% (p < 0.01) with both exercise alone and a combination of exercise and beer ingestion, while it was not changed with beer ingestion alone. The increase in the plasma concentration of xanthine during the beer ingestion experiment was 2.1-fold greater than that during the combination (p < 0.05), while the increase in urinary excretion of xanthine caused by beer ingestion was 2.5-fold greater than that caused by a combination of beer and exercise (p < 0.05). Finally, exercise alone as well as a combination of beer and exercise increased the blood concentrations of lactic acid and NH3, whereas beer alone decreased concentration of pyruvic acid. CONCLUSION: These results suggest that the production of uric acid caused by both exercise and beer ingestion, as well as the inhibition of urinary uric acid excretion from a high blood lactic acid concentration, were the main contributors to the synergistic effect on the increase in plasma uric acid concentration. A decrease in creatinine clearance also contributed to the effect. We considered that pyruvic acid and NH3, produced in the muscles following exercise, relieved the beer induced increase of the plasma concentration and urinary excretion of xanthine, which may have played a minor role in the increase in plasma uric acid concentration.

Adult↗