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At least 19 recordsLinked to original sources

PubMed1994

Hypertensive episode associated with phenelzine and tap beer--a reanalysis of the role of pressor amines in beer.

A case report of a hypertensive crisis resulting from the ingestion of tap beer in a patient on an irreversible monamine oxidase inhibitor (MAOI; phenelzine) stimulated the investigation of different kinds of beer for tyramine concentration. The objective was to determine the tyramine concentration in tap and bottled beers. A total of 98 beer samples (79 different brands of beer) were analyzed by high-performance liquid chromatography for tyramine. Of these 98 beers, 49 were bottled or canned beers and 49 were beers on tap. All of the bottled beers analyzed had safe tyramine concentrations (< or = 10 mg/liter; range, 0 to 3.16 mg/liter) and, thus, do not require restriction in patients receiving MAOIs. Therefore, the consumption of canned or bottled beer, including dealcoholized beer, in moderation (fewer than four bottles or cans; 1.5 liters within a 4-hour period) appears to be safe and does not require restriction in patients receiving MAOIs. Only 4 of 98 beer samples studied were found to have a dangerous (> 10 mg/liter) tyramine concentration, one of which was the index beer. The tyramine concentration in these four beers ranged from 26.34 to 112.91 mg/liter. All four of these beers were tap beers produced by bottom fermentation (lagers) and brewed by a secondary fermentation process. Although we did not find any visible bacterial growth in the tap beers with high tyramine content, this finding does not preclude the possibility that bacterial contamination, bacterial growth, production of tyramine, and eventually bacterial death occurred at some earlier time. Therefore, to err on the side of caution, it is recommended that patients on irreversible MAOIs avoid beers on tap.

Adult↗

PubMed2003

Phenol antioxidant quantity and quality in foods: beers and the effect of two types of beer on an animal model of atherosclerosis.

The free phenols have been measured in 15 lagers, 6 porters and ales, and 11 light and nonalcoholic beers. Phenols were measured colorimetrically using an oxidation-reduction reaction with Folin-Ciocalteu reagent and catechin as the standard. The order of phenol concentration was ales > lagers > low calorie > nonalcoholic. The quality of antioxidants of the major phenols in beers and the quality of beer antioxidants were measured by (1) dose-response inhibition of lower density lipoprotein oxidation and (2) concentration of phenols in the beers at which 50% of the peroxide was destroyed in a luminescent assay for antioxidant activity. The beers' lipoprotein antioxidant quality was clearly superior to that of vitamin antioxidants and to that of the phenol ingredients, suggesting synergism among the antioxidants in the mixture. The average per capita consumption of beer in the United States in 2000 was 225 mL/day, equivalent to 42 mg/day of catechin equivalents. Beer provides more antioxidants per day than wine in the U.S. diet. A dark beer and a lager beer were given at two concentrations to cholesterol-fed hamsters, an animal model of atherosclerosis. At the high dose ((1)/(2)-diluted beer) both lager and dark beer significantly inhibited atherosclerosis compared to a control of 2% alcohol. At the high dose, lager significantly decreased cholesterol and triglycerides, and both beers acted as in vivo antioxidants by decreasing the oxidizability of lower density lipoproteins. At the low dose ((1)/(10)-diluted beer) only the lager beer significantly decreased atherosclerosis compared to the 0.4% alcohol control. The polyphenols in the beers appear to be responsible for the benefits of beer in this model. Lager beer inhibited atherosclerosis at a human equivalent dose in this hamster model of atherosclerosis.

Animals↗

PubMed1995

Determination of the mycotoxin deoxynivalenol in beer by commercial elisa tests and estimation of the exposure dose from beer for the population in the Czech Republic.

About 150 litres of beer per person is consumed yearly in the Czech Republic. It is one of the highest consumptions in international comparison. Thus, beer can be a significant source of exposure of man to some contaminants. Among natural contaminants of beer belongs also deoxynivalenol (DON). 77 samples of beer being sold in the shopping network in the Czech Republic were examined by means of commercial ELISA sets for determination of deoxynivalenol (RIDASCREEN DON) at the end of the year 1994 and at the beginning of the year 1995. 23% of the beer samples were under a detection limit of the ELISA test (6 mu g of DON/litre). The other samples contained DON in amount of 7-70 mu g/litre. The median came up to 12.6 mu g of DON/litre. By variance analysis, statistically conclusive (P = 0.01) lower concentrations of DON were found in 11-12% light beer in comparison with 10% light beer and other beer. On the basis of results, the average exposure of beer consumers in the Czech Republic was estimated at a level of 0.146 mu g of DON/kg of b.w./day. The calculation was based on a geometric mean of DON concentrations and on an average corrected consumption of individual kinds of beer. This exposure represents about 11.7% of the proposed TDI (1.25 mu g of DON/kg of b.w./day, determined from the view of the immunosuppression effect of DON). The detected exposure to DON from beer does not represent a serious health risk for a consumer in the Czech Republic. In calculations of the total exposure dose of DON for man from cereal sources is it, however, appropriate to include also beer.

Beer↗

PubMed2005

Saturated in beer: awareness of beer advertising in late childhood and adolescence.

PURPOSE: The purpose of this study was to examine exposure, response to, and awareness of beer advertising in 2 age groups, including awareness of a Budweiser advertisement (ad) that portrayed lizards and an animated ferret. METHODS: In the spring of 2000, 1,996 fourth graders and 1,525 ninth graders attending 1 of 60 South Dakota schools participated in an in-school survey. Several indicators of advertising awareness, exposure, and response were assessed: recognition, product naming, brand naming, and liking in response to stills drawn from 4 masked television beer ads, listing of beer brands, exposure, attention to, and skepticism toward television beer ads. RESULTS: Fourteen percent of 4th graders and 20% of 9th graders recognized at least 3 of 4 sample beer ads. Seventy-five percent of 4th graders and 87% of 9th graders recognized the Budweiser ferret ad; about one in three 4th graders could name the brand it advertised, whereas more than three in four 9th graders could do so. When asked to list as many beer brands as they could, almost 29% of 4th graders listed 3 or more beer brands and 82% of 9th graders did so. Ninth graders liked beer advertisements more and paid greater attention to them, but 4th graders were exposed to them more often. CONCLUSION: Television beer ads result in high levels of beer advertising awareness in children as young as age 9, and even higher awareness among 14-year-olds. Practices that expose or appeal to youth, including use of animated characters, should be avoided by beer advertisers.

Adolescent↗

PubMed2002

Role of riboflavin in beer flavor instability: determination of levels of riboflavin and its origin in beer by fluorometric apoprotein titration.

A method for the quantitative determination of riboflavin levels in beer was developed. The method is based on the quenching of riboflavin fluorescence, which occurs when riboflavin binds to the aporiboflavin-binding protein from egg white. The method does not require any pretreatment of the beer before analysis, other than dilution, and proved to be simple, reliable, and sensitive. The lowest concentration that could be detected was approximately 10 nM riboflavin. The possible interference of flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD) with the determination of the riboflavin content of beer was excluded, because beer contains only a very small amount of FAD (0.03 microM) and no FMN. The riboflavin levels of the types and brands of beer investigated were in the range of 0.5-1.0 microM. The origin of the riboflavin in beer proved to be the malt. Hop and yeast hardly contributed to the riboflavin content of beer. Besides its use in the determination of riboflavin levels, the aporiboflavin-binding protein also provides a way to remove riboflavin from beer, which reduces the light sensitivity and the related lightstruck off-flavor formation in beer.

Beer↗

PubMed1990

Identification of nonalcoholic and alcoholic beers: effects of consumption practices and beer brand.

Because nonalcoholic beer provides sensory cues that simulate alcoholic beer, this beverage may be more effective than other placebos in contributing to a credible manipulation of expectancy to receive alcohol. The present experiment assessed the sensory identification of nonalcoholic and alcoholic beers. Subjects with higher beer consumption practices were more accurate than subjects with lower beer consumption practices in the identification of nonalcoholic beers. Brand of nonalcoholic beer affected the identification performance of subjects with lower beer consumption practices.

Adult↗

PubMed2002

Heavy and light beer: a carbon isotope approach to detect C(4) carbon in beers of different origins, styles, and prices.

The carbon isotope ratios (delta(13)C) of 160 beers from around the world ranged from -27.3 to -14.9 per thousand, primarily due to variation in the percentage of C(3) or C(4) plant carbon in the final product. Thirty-one percent of beers had a carbon signature of C(3) plants (barley, rice, etc.), whereas the remaining 69% contained some C(3)-C(4) mixture (mean of mixtures, 39 +/- 11% C(4) carbon). Use of C(4) carbon (corn, cane sugar, etc.) was not confined to beers from any particular region (Pacific Rim, Mexico, Brazil, Europe, Canada, and the United States). However, the delta(13)C of European beers indicated mostly C(3) plant carbon. In contrast, U.S. and Canadian beers contained either only C(3) or C(3)-C(4) mixtures; Brazilian, Mexican, and Pacific Rim beers were mostly C(3)-C(4) mixtures. Among different lagers, U.S.-style lagers generally contained more C(4) carbon than did imported pilsners. Among different ales, those brewed by large high-production breweries contained significant proportions of C(4) carbon, while C(4) carbon was not detected in microbrewery or home-brew ales. Furthermore, inexpensive beers generally contained more C(4) carbon than expensive beers.

Beer↗

PubMed2004

Beer and health: preventive effects of beer components on lifestyle-related diseases.

It has been demonstrated that the light-to-moderate consumption of alcoholic beverages is associated with significant reductions in all-cause and particularly cardiovascular mortality. While the inverse association between red-wine consumption and cardiovascular risk is globally recognized as the French paradox, many epidemiological studies have concluded that beer and red wine are equally beneficial. Moderate alcohol intake improves lipoprotein metabolism and lowers cardiovascular mortality risk. The question now is whether additional health benefits associated with the non-alcohol components in beer may be expected. This article summarizes the results of the latest studies on the health benefits of beer while referring to our recent results, which demonstrate the preventive effects of beer and its components on lifestyle-related diseases. A series of studies using animal models have shown that beer may prevent carcinogenesis and osteoporosis; beer provides plasma with significant protection from oxidative stress; and isohumulones, the bitter substances derived from hops, may prevent and improve obesity and type-2 diabetes, improve lipid metabolism, and suppress atherosclerosis. Further studies are needed to clarify the components in addition to isohumulones that are responsible for these beneficial effects of beer, and the underlying mechanisms must be addressed.

Alcohol Drinking↗

PubMedDate not supplied

Voluntary beer drinking by pregnant rats: offspring sensitivity to ethanol and preference for beer.

Female Long-Evans rats were allowed voluntary access to beer, food and water for three weeks prior to mating and throughout gestation; and were compared to controls. Offspring were tested for sensitivity to ethanol and preference for beer at 29 and 85 days of age. Offspring of beer drinkers had long-term alterations in sensitivity to ethanol as adults, although rates of ethanol metabolism were unaffected. The nature of responsivity to ethanol as adults was sex-dependent. Male offspring of beer drinkers were delayed in maintaining baseline body temperature at 29 days with recovery at 85 days; and were tolerant to the hypothermic effects of ethanol at 29 and 85 days. Female offspring had prolonged latency to respond to pain and temperature; and were tolerant to the effects of ethanol on motor coordination at 29 and 85 days. Although preference of the offspring for beer was not affected by maternal beer drinking, the pattern of fluid intake by offspring of beer drinkers differed from controls.

Alcohol Drinking↗

PubMed2006

Identification of a stale-beer-like odorant in extracts of naturally aged beer.

For a long time, beer staling has been a prime concern in brewery research. Yet, to improve flavor stability, better knowledge of all chemicals involved is still needed. From our aroma extract dilu-tion analyses (AEDA) applied to naturally aged lager beers emerged an old-beer-like odorant at RICP-SIL 5 CB = 1532 and RIFFAP = 2809, with a FD value close to that of trans-2-nonenal (the well-known cardboard off-flavor found in aged beers). Specific phenol extraction, GC cold trapping, and mass spectrometry (electron impact and chemical ionization) enabled us to identify it as 4-vinylsyringol. Although already mentioned in some fresh beers, this compound had never been highlighted as involved in the aging process of lager beers.

Beer↗

PubMed1988

Genetic toxicology evaluation of commercial beers. I. Development of procedures for the preparation of extracts from commercial beer products.

Commercial beer was subjected to an investigation in order to establish standard conditions for preparing organic solvent extracts to be used in short-term genetic screening assays. Test samples for use in the evaluation were prepared by mixing several brands of commercially available beer into a composite pool which was then spiked with the mutagen, 2-nitrofluorene. The composite sample was then concentrated using varying ratios of beer to XAD-2 resin in a 1.5 cm X 30 cm column. Dry-weight analyses indicated that significant amounts of residue could be trapped by XAD-2 resin. Columns were sequentially eluted by methylene chloride, acetone and methanol followed by evaporation of the solvents under nitrogen gas. Residues from commercial products were not mutagenic, but mutagenic activity could be detected in residues from spiked beer, yielding nearly 90% of the expected biological activity in S. typhimurium TA98. A standard method amenable to processing large volumes of beer products was devised for application to other projects.

Beer↗

PubMed2006

Comparison of the odor-active compounds in unhopped beer and beers hopped with different hop varieties.

Odorants comprising the hop aromas of beers were examined. Strongly hopped beers with Saazer, Hersbrucker, and Cascade hops were compared with unhopped beer by gas chromatography-olfactometry (CharmAnalysis) and sensory evaluation. Twenty-seven odorants were revealed as hop-derived, which derived either directly from hops or via metabolization, and 19 components were identified. Of the components, linalool, geraniol, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, and ethyl 2-methylpropanoate were determined as odor-active components from their Charm values and aroma values. The muscat-like aroma of Cascade beer and the spicy aroma of Hersbrucker beer were predominant in sensory evaluation, and the contributors to these characteristics were investigated.

Beer↗

PubMed2003

Captain Cook's beer: the antiscorbutic use of malt and beer in late 18th century sea voyages.

The custom of allowing British seamen the regular use of fermented liquor is an old one. Ale was a standard article of the sea ration as early as the fourteenth century. By the late eighteenth century, beer was considered to be at once a food (a staple beverage and essential part of the sea diet), a luxury (helping to ameliorate the hardship and irregularity of sea life) and a medicine (conducive to health at sea). In particular, beer and its precursors, wort and malt, were administered with the aim of preventing and curing scurvy. This paper examines the use of malt and beer during late eighteenth century British sea voyages, particularly their use as antiscorbutic agents, focusing on James Cook's three voyages during the period 1768-1780. Cook administered sweet wort (an infusion of malt), beer (prepared from an experimental, concentrated malt extract), and spruce beer (prepared mainly from molasses), among many other items, in his attempts to prevent and to cure scurvy. Despite the inconclusive nature of his own experiments, he reported favourably after his second voyage (1772-1775) on the use of wort as an antiscorbutic sea medicine (for which purpose it is now known to be useless). Cook thereby lent credibility to erroneous medical theories about scurvy, helping to perpetuate the use of ineffective treatments and to delay the discovery of a cure for the disorder.

Alcoholic Beverages↗

PubMed1992

Genetic toxicology evaluation of commercial beers, III. SCE, chromosome aberrations, and forward mutation (HGPRT) of commercial beer products in CHO cells.

Concentrated organic residues extracted from 5 blended aliquots of commercial beers were evaluated for their ability to induce sister chromatid exchange (SCE), chromosomal aberrations and forward mutation in Chinese hamster ovary (CHO) cells. Each extract was prepared by blending 4 commercial beers of similar ingredients and brewing method, passing the beer pool over XAD-2 resin, extracting the resin and concentrating the extract. Studies were performed both with and without metabolic activation using variable amounts of reconstituted residues from 225-fold concentrates of the blended samples. CHO cultures were treated with 0.75 microliters/ml through 10.0 microliters/ml of the concentrates in the SCE assays, 1.0 microliters/ml through 10.0 microliters/ml of the extracts in the aberration assays and 2.5 microliters/ml up to 20 microliters/ml for forward mutation assays. In preliminary screening for SCE as an indicator of potential DNA damage, a significant increase was observed for 3 of 5 concentrated samples; however, no increase in SCE was induced by any of the 5 samples when S9 was added as a source of exogenous metabolic activation. More definitive tests for induction of genetic events, i.e., chromosome aberrations and forward HGPRT mutations, were negative for all 5 extracts whether or not S9 mix was present. Since SCE were not induced in tests with metabolic activation and since there was no concordant aberration or point mutation induction, the preliminary indication of potential DNA damage shown by elevated SCE under conditions without metabolic activation appears to have little biological significance.

Animals↗

PubMed1998

"Beer potomania" in non-beer drinkers: effect of low dietary solute intake.

A ovolactovegetarian patient presented with hyponatremia. She had maximally dilute urine and undetectable vasopressin levels. Dietary history revealed very low protein intake but no beer intake. We postulated that the very low intake of solute limited her water excretion and caused the hyponatremia despite only a modest increase in fluid intake. When protein intake was increased in a clinical research center setting, free water excretion increased and serum sodium normalized despite maintaining the water intake at 4 to 5 L daily. We discuss the role of dietary solute in water excretion. Previously described in beer drinkers, the phenomenon can occur in the absence of beer drinking. In this era of weight consciousness, hyponatremia because of low solute intake may be seen with increased frequency.

Adult↗

PubMed2002

The level of MXR1 gene expression in brewing yeast during beer fermentation is a major determinant for the concentration of dimethyl sulfide in beer.

DMS (dimethyl sulfide) is an important beer flavor compound which is derived either from the beer wort production process or via the brewing yeast metabolism. We investigated the contribution of yeast MXR1 gene activity to the final beer DMS content. The MXR1-CA gene from Saccharomyces carlsbergensis (synonym of Saccharomyces pastorianus) lager brewing yeast was isolated and sequenced, and found to be 88% identical with Saccharomyces cerevisiae MXR1. Inactive deletion alleles of both genes were substituted for their functional counterparts in S. carlsbergensis. Such yeasts fermented well and did not form DMS from dimethyl sulfoxide. Overexpression in brewing yeast of MXR1 from non-native promoters with various strengths and transcription profiles resulted in an enhanced and correlated DMS production. The promoters of MXR1 and MXR1-CA contain conserved Met31p/Met32p binding sites, and in accordance with this were found to be co-regulated with the genes of the sulfur assimilation pathway. In addition, conserved YRE-like DNA sequences are present in these promoters, indicating that Yap1p may also take part in the control of these genes.

Beer↗

PubMed2004

[Analysis of fumonisin B1 and B2 in beer and raw materials of beer by liquid chromatography/tandem mass spectrometry].

A simple method for analysis of fumonisin B1 (FB1) and fumonisin B2 (FB2) in beer and raw materials of beer using liquid chromatography-electrospray ionization tandem mass spectrometry (LC/MS/MS) was developed. Samples were prepared and purified by using solid-phase extraction columns (SAX). The LC separation was performed with an octadecylated silica column at a flow-rate of 0.2 mL/min, using a mobile phase consisting of water and acetonitrile. MS/MS was used in multiple reaction monitoring, employing electrospray ionization (ESI-MRM). Recoveries of spiked FB1 and FB2 from beer were 64% and 52%, respectively, at the level of 5 microg/kg. Recoveries of spiked FB1 and FB2 from malt, cornstarch, and corn grit, at the level of 50 microg/kg, were 87.9% and 86.4%, 89.5% and 87.9%, 86.6% and 81.1%, respectively. This method may have applications in quality assurance.

Beer↗

PubMed1976

[Volatile phenolic components in beer, smoked beer, and sherry (author's transl)].

Volatile phenolic compounds of beer, wort, smoked beer, and sherry were enriched, separated, identified, and quantified by means of the methods of column chromatography, gas chromatography, and mass spectrometry. The analyzed foods are significantly varying in the composition and quantity of the phenolic components. Four origins of phenolics in food are shown by these results.

Alcoholic Beverages↗