Lyophilized Beer: A Banquet of Bioactive Compounds for Human Health Jairam Vanamala, Ph.D. Assistant Professor Dept. of Food Science and Human Nutrition Colorado State University

Ancient Wisdom – Beer & Health Mouthwash Treatment of wounds Enema Sanitation

What is in the Beer Ethanol Bioactive compounds –Malt – derived –Hop - derived

Beer - Protection Against Mortality oz. or 0.3 L/day - reduces mortality for all causes of death Moderate beer consumption - Beneficial European Journal of Cancer 41(13), 2005

Beer – Bioactive Compounds Malt-derived compounds –Benzoic acid derivatives –Cinnamic acid derivatives –Catechins –Proanthocyanidins –Flavones

Biological Activities Anti-oxidant Anti-microbial Anti-viral Anti-proliferative Anti-platelet Anti-hyperlipidemic Anti-hypersensitive Anti-allergenic Anti-ulcerogenic Anti-neoplastic Anti-inflammatory Anti-atherogenic Anti-hepatotoxic Pro-apoptotic Vasodilator

Beer – Bioactive Compounds Hop-derived compounds –Alpha acids –Essential oils –Prenylflavonoids Xanthohumol Isoxanthohumol 8-prenylnarigenin

(I) Xanthohumol and (II) Isoxanthohumol Xanthohumol and Isoxanthohumol

Xanthohumol Anti- inflammatory activity Anticancer activity Antioxidant activity Anti-obesity activity Anti- microbial activity Estrogenic activity

Is There a Synergy Xanthohumol + Hop- and malt-derived bioactive compounds

How We Test it Colon cancer cells: HCT –Proliferation –Apoptosis

Why Colon Cancer  World: 1,000,000  US: 1,50,000  80% Advanced  2 yr survival  80% Diet Related

Cell proliferation

Apoptosis * * * *

Xanthohumol & Isoxanthohumol – UPLC/MS/MS Isoxanthohumol Xanthohumol

American IPAs Ranger Prefiltered (RGP) T-90 pellets and CO2 extract Ranger Filtered (RGF) DE filtration IPA Prefiltered (OOP) Dry hopped: oz. for 0.3 L of beer IPA Filtered (OOF) DE filtration Dark IPA Prefiltered (ODP) 8.7% darker malts compared with OOP/OOF Dark IPA Filtered (ODF) DE filtration Zenith Original Recipe (ZOR) 2 oz. pelleted Centennial hops – at the beginning Zenith New Recipe (ZNR) Dry hopped: oz. per 0.3 L of beer Punjabi Pale Ale (PPA) Dry hopped: oz. per 0.3 L of beer German Beers Paulaner Pils (PPI) Pilsner malts and German hop varieties

Xanthohumol Content - IPAs c d d d d b a a

Critical Steps to Increase Beneficial Compounds in Beer XAN Technology –Process –Ingredients XN-Enriched Hop Products Roasted Malts Xan Technology Summary Mol Nutr Food Res 49(9): Wort Boiling Boiling and cooling time Addition of hops, roasted malts and XN-enriched hop products Fermentation Appropriate yeast Maturation Addition of hops Filtration DE filtration

Addition of Roasted Malts - Xanthohumol 8.7% Darker Malts % b a

b a Xanthohumol - Dry Hopping 66 %

aa b c d e Xanthohumol - DE filtration 34.3% 11.1%.5% 8.7% Darker Malts

Correlation Between Apoptosis & XN R 2 =0.97 P =

Future Opportunities Lyophilized Beer –Breads –Soups –Ice creams –Protein Bars –Milk Shakes

Acknowledgements Twila Henley Lavanya Reddivari Jack Avens Marissa Bunning Martha Stone Jeff Miller Breweries –Odell –New Belgium –Equinox –CopperSmith

Thank You

Dry hopping: improve sensory characteristics and bioactive content. –Lyophilized beers Xan Wellness & Xan Tea Future development of XN-enriched products could utilize the dry hopping technique. Future Direction

a a a ab abc abcd bcd cd d IPAs - Antioxidant Capacity

IPAs - Phenolic Compounds Compared to Pilsners IPAs contain: more hops > variation in malts Roasted malts could lessen removal of phenolic compounds a ab bc c cd d d e