Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities.

Ronan Lordan,Alexandros Tsoupras,Eoin O’Keeffe,Ioannis Zabetakis

doi:10.3390/foods8050171

Abstract

The in vitro antithrombotic properties of polar lipid constituents of malted grain (MG), pelleted hops (PH), brewer’s spent grain (BSG), spent hops (SH), wort, and bottled beer from the same production line were assessed in human platelets. The total lipids (TL) were extracted according to the Bligh and Dyer method and further separated into the total neutral lipids (TNL) and total polar lipids (TPL) extracts by counter-current distribution. The TL, TNL, and TPL extracts of all samples were assessed for their ability to inhibit platelet-activating factor (PAF) and thrombin-induced human platelet aggregation. The raw materials, by-products, wort, and beer lipid extracts all exhibited antithrombotic properties against PAF and thrombin. However, the beer TPL exhibited the lowest IC50 values against PAF-induced (7.8 ± 3.9 µg) and thrombin-induced (4.3 ± 3.0 µg) platelet aggregation indicating that these polar lipids were the most antithrombotic. The lipid extracts tended to be more bioactive against the thrombin pathway. The fatty acid content of all the TPL extracts were assessed using GC-MS. The fatty acid composition of the most bioactive TPL extracts, the wort and the beer, shared similar fatty acid profiles. Indeed, it was noted that fermentation seems to play a role in increasing the antithrombotic properties of polar lipids against PAF and thrombin by moderately altering the polar lipid fatty acid composition. Furthermore, the use of brewing by-products as a source of functional cardioprotective lipids warrants further investigation and valorisation.

Highlights

Cardiovascular diseases (CVD) are the leading cause of mortality globally, where diet and lifestyle are key modifiable risk factors [1]
Considering little is known about the fatty acid composition of bioactive polar lipid microconstituents of beer or brewing by-products, the aim of this study was to assess the antithrombotic properties and fatty acid composition of lipid extracts sampled at various stages of the brewing process, from the brewing raw materials, the by-products (BSG and spent hops), the wort, and the finished beer product from a commercial beer produced in Ireland
The total lipids (TL), total neutral lipid (TNL), and total polar lipid (TPL) content of the beer and brewing materials are shown in Table 1 expressed in either mg/100g or g/100 g of TL, TNL, and TPL

Summary

Introduction

Cardiovascular diseases (CVD) are the leading cause of mortality globally, where diet and lifestyle are key modifiable risk factors [1]. Consumption of 1–2 alcoholic beverages/day is associated with reduced fibrinogen levels, reduced platelet aggregation, and an increase in high-density lipoprotein (HDL). These effects have mostly been attributed to the ethanol content and the presence of phenolic compounds [5,6,7]. Epidemiological studies demonstrate that moderate alcohol consumption reduced cardiovascular risk factors, morbidity, and mortality following a dose-effect relationship that is characterised by a J-shaped curve [6]

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