TWILA J. HENLEY (1)
(1) Colorado State University, Fort Collins, CO
Xanthohumol (XN), a prenylated chalcone found in hops (Humulus lupulus
L.), has been shown to possess a wide spectrum of beneficial
properties, including antioxidant, anti-proliferative, pro-apoptotic,
anti-inflammatory, antibacterial, antiviral, and antimalarial
activities. Efforts have been made to increase the amount of XN in beers
by modifying certain brewing ingredients and procedures. However, the
effects of modifications such as addition of dark malts, dry hopping,
and filtration on XN content and the biological activity of American
India pale ales (IPAs) are not known. In this study, different brands of
IPAs with and without addition of dark/roasted malts, dry hopping, and
filtration and one German pilsner were analyzed for XN, isoxanthohumol,
total phenolic content, and antioxidant capacity. Isolated beer
compounds and selected whole beer matrixes were used to determine the
synergistic effect of beer compounds on proliferation and apoptosis of
HCT 116 p53 +/+ colon cancer cells. Significant differences (P
> 0.05) in XN content among beers were observed. A heavily dry-hopped
IPA made with increased amounts of dark malt contained higher amounts
of XN compared to other IPAs. Furthermore, the use of dark malts was
protective against the removal of XN and other phenolics after
diatomaceous earth (DE) filtration, and dry hopping significantly
increased XN content in beer. Beers with higher levels of XN suppressed
cell proliferation and elevated apoptosis in colon cancer cells compared
with isolated XN and/or IX,, indicating that the biological effect of
XN can be bolstered in the presence of other beer compounds.
Twila Henley is finishing her M.S. degree in food science and food
safety at Colorado State University. She has worked with Fort Collins
microbreweries to produce bioactive and gluten-free beers and has done
research in gluten-free malting.
