Hop Cones Research Articles

Allergenic Potential of Common Hops (Humulus lupulus L.) in the Context of Cross-Reactions with Pollen Allergens

Background: Common hops (Humulus lupulus L.) play a key role in brewing, providing the bitterness, flavor, and aroma of beer, and are widely used in supplements for their antibacterial, anti-inflammatory, and antioxidant properties. However, despite their broad applications, the allergenic potential of common hops remains underexplored, particularly when compared to the closely related Humulus japonicus. This preliminary study aimed to investigate the allergenic potential of common hops and their potential cross-reactivity with common pollen allergens. Methods: The immunoreactivity of hop stalks, leaves, and cones was assessed using antibodies against major allergens from birch (Bet v1a), mugwort (Art v1), and timothy grass (Phl p5b), as well as three sera from pollen-allergic patients. Slot Blot analysis was performed using phosphate-buffered saline extracts from the stalks, leaves, and cones of three hop cultivars, while Western Blotting followed SDS-PAGE protein separation. Results: The results revealed significant immunoreactivity in native hop proteins, with diminished reactivity observed in denatured proteins. Cross-reactivity between hop proteins and major pollen allergens was confirmed, indicating that hop proteins may contribute to allergic sensitization in pollen-sensitive individuals. Conclusions: These findings underscore the potential allergenic risks associated with the consumption or exposure to hop-containing products.

Application of Response Surface Methodology to Design and Optimize Purification of Acetone or Aqueous Acetone Extracts of Hop Cones (Humulus lupulus L.) Using Superparamagnetic Iron Oxide Nanoparticles for Xanthohumol Isolation.

Iron oxide nanoparticles (IONPs) are an ideal sorbent for magnetic dispersion extraction due to their superparamagnetic properties and developed and active surface. This work aims to use IONPs, obtained by chemical co-precipitation, to purify 100% acetone and 50% acetone extracts from hop cones (Humulus lupulus L.) obtained by ultrasonic-assisted solvent extraction. The extracts were purified from bitter acids (i.e., humulones, lupulones) to isolate xanthohumol. The sorption conditions were optimized depending on the composition of the extraction mixture, specifically the mass of IONPs and the time needed to achieve effective sorption using response surface methodology (RSM). An analysis of variance (ANOVA) was performed to assess the adequacy of the developed model, and a good agreement was found between the experimental data and the proposed model. The polynomial equation describing the model is highly significant (p < 0.05), with a precision of Adeq (above 4). This indicates the usefulness of the polynomial regression model for prediction in experimental design. The final products of the purification for 100% acetone extracts and 50% acetone contain 40.58 ± 2.84 µg mL-1 and 57.64 ± 0.83 µg mL-1 of xanthohumol, respectively. The use of 50% acetone extract provides more favorable conditions due to the smaller amount of nanoparticles required for extract purification and a higher recovery of xanthohumol. The development of a reliable multivariate model allowed for the optimization of the extract purification process, resulting in high-purity xanthohumol from natural sources.

First report of Diaporthe humulicola causing halo blight of hop (Humulus lupulus L.) in Prince Edward Island, Canada

This study documents the first report of halo blight of hop (Humulus lupulus L.), caused by the fungal pathogen Diaporthe humulicola, in Prince Edward Island (PE), Canada. This pathogen has been previously reported in Michigan, New York, Connecticut and Quebec. Disease symptoms were reported in hopyards in Harrington and Mount Albion, PE. Symptoms reported include both foliar lesions and severe necrosis of hop cones. Through a metagenomic approach using Nanopore sequencing of the full Internal Transcribed Spacer (ITS) region products, multiple fungal species were identified in infected hop cones. Many plant pathogens were present in the hop cones including species of Botrytis, Alternaria, Colletotrichum and Fusarium. Additionally, metagenomic sequencing identified reads that most closely matched D. humulicola. Symptomatic leaf tissue sections were cultured on amended PDA to isolate the pathogen, then colony PCR was conducted and ITS regions were sequenced, confirming the identity of D. humulicola. Pathogenicity was validated using Koch’s postulates on hop leaf disks, with lesion development occurring 7 days post-inoculation. Considering the humid conditions characteristic of eastern North American hop-growing zones, halo blight’s emergence in PE emphasizes the need for comprehensive monitoring and improved best management strategies to protect the PE hop industry.

The Expression of Genes Involved in Synthesis of Bitter Acids and Xanthohumol and the Content of These Compounds in Aroma and Bitter Hop under Reduced Nitrogen Fertilisation

Hop (Humulus lupulus) is cultivated for industrial purposes, primarily for brewing, but also for pharmaceutical and cosmetic applications. The hop cones are valued for their secondary metabolites, including bitter acids and prenylflavonoids. The objective of the presented study was to investigate the impact of reducing nitrogen fertilisation on the activity of genes involved in the production of bitter acids and xanthohumol in cultivars Lubelski (aroma) and Magnat (bitter) grown in the field. Furthermore, the content of these compounds was determined. The results demonstrated that the majority of studied genes were expressed at a similar level despite the reduction in the nitrogen dose by 25–30%. Nitrogen dose influenced the activity of genes BCAT2, HS1, and PAL. Moreover, the differences in gene expression were observed between cultivars and developmental stages. The reduction in nitrogen dose did not result in a reduction in secondary metabolite content. The content of alpha and beta acids in Magnat was approximately 14.8% and 3.2%, respectively, while in Lubelski it was approximately 7.7% and 5.8%, respectively. The content of xanthohumol in both cultivars was approximately 0.7%.

Exploring the sedative properties of natural molecules from hop cones (Humulus lupulus) as promising natural anxiolytics through GABA receptors and the human serotonin transporter.

This research work aimed to identify the main components that are responsible for the sedative properties of hop cones and allocate their targets. This investigation was performed through molecular docking, molecular dynamic simulations, root mean square fluctuation (RMSF) analysis, and DFT calculation techniques. The tested compounds from Humulus lupulus were compared to diazepam and paroxetine. Molecular docking showed that two-thirds of the compounds had a good affinity to gamma-aminobutyric acid (GABA), outperforming diazepam, while only three surpassed paroxetine on the SERT. Compounds 3,5-dihydroxy-4,6,6-tris(3-methylbut-2-en-1-yl)-2-(3-methylbutanoyl)cyclohexa-2,4-dien-1-one (5) and (S,E)-8-(3,7-dimethylocta-2,6-dien-1-yl)-5,7-dihydroxy-2-(4-hydroxyphenyl)chromen-4-one (15) showed stable binding and favorable energy parameters, indicating their potential for targeting GABA receptors and the SERT. This study provides a basis for future clinical research on these promising compounds.

Optimization of Antifungal Properties of Hop Cone Carbon Dioxide Extracts Based on Response Surface Methodology.

Response surface methodology (RSM) was employed to optimize the process parameters of the supercritical carbon dioxide extraction of hop cones in terms of their antifungal properties against Fusarium culmorum and Aspergillus niger. The effects of temperature (40-50 °C), pressure (200-300 bar), and CO2 consumption (25-75 kgCO2/kg) on the extraction yield, content of α- and β-acids, as well as pathogens' growth inhibition were investigated. Both pressure and CO2 consumption had a significant effect on antifungal properties. It was observed that the best results for antifungal properties were obtained when hop cones were extracted with pure carbon dioxide at the temperature of 50 °C, under the pressure of 300 bar with CO2 consumption at the level of 75 kgCO2/kg of feed for extraction. The highest antifungal properties of hop cone supercritical carbon dioxide extracts were analyzed as 100% for Fusarium culmorum and 68% for Aspergillus niger, calculated as the growth inhibition of tested pathogens. The aim of the study was to determine the optimum values of extraction parameters to achieve the maximum response and enable us to investigate the interaction of these parameters on the antifungal properties of hop cone extracts.

N-Acetylglutamic Acid Enhances Tolerance to Oxidative and Heat Stress in Humulus lupulus

Humulus lupulus (hop) is a necessary material in beer brewing because its female inflorescences (called hop cones) give a floral aroma, bitterness and foam stability to beer. Various aspects of growth conditions in the cultivation area, especially temperature, strongly affect the yield and quality of hop cones. Recent estimates suggest that climate change accompanied by global warming is negatively impacting hop production, with high temperatures reducing the expression of genes that regulate beneficial secondary metabolites in hops. This underscores the need for techniques to enhance hop tolerance to high temperatures. This study explores the potential of N-acectylglutamic acid (NAG), a non-proteinogenic amino acid, to confer hops with tolerance against oxidative and heat stress by suppressing ROS accumulation. Exogenous NAG treatment activated the expression of HlZAT10/12 and HlHSFA2, which are putative homologues considered master regulators in response to oxidative and heat stress in Arabidopsis thaliana (Arabidopsis). Additionally, histone acetylation, a histone modification associated with transcriptional activation, was increased at these stress-responsive genes in the NAG-treated hops. These findings reveal NAG as a potential chemical compound to mitigate hop production reduction caused by high temperatures and suggest the conservation of epigenetic modification-mediated regulation of gene expression in response to environmental stresses in hops.

Composting and fermentation: mitigating hop latent viroid infection risk in hop residues

Hop cultivation, integral to the brewing industry, faces challenges from viroids, especially the citrus bark cracking viroid (CBCVd) but also the hop latent viroid (HLVd) influences hop cone quality. We focused on the degradation kinetics of HLVd thereby covering compost, silage, and digestate made from hop residues. In this study, HLVd serves as a model for understanding CBCVd, which causes significant stunting and yield losses in European hop crops. Composting experiments revealed that although composting significantly lowers HLVd levels, complete degradation within 7 weeks is not guaranteed, with loose compost showing a more rapid reduction than compacted variants. Infectivity experiments conducted using inocula obtained from HLVd-infected hop plant residues exposed to composting, ensiling, and biogas digestate did not result in the transmission of HLVd to viroid-free plants. Also extracting and analyzing the soil-root mixture of plants inoculated with HLVd-infected hop residues did not show evidence for viroid persistence. Degradation experiments further differentiated between the physiochemical and biological influences on viroid and viroid-like random RNA stability, showing that higher temperatures of 50 °C enhance degradation over 40 °C, and pH levels of 5 or 7 are slowing degradation. In contrast deionized water or a pH of 4 or 9 enhances viroid degradation. Adding extracts from digestate accelerated the process indicating a role of biological activity. Interestingly, a viroid-like random RNA with similar physiochemical properties, showed to degrade faster compared to HLVd, suggesting high robustness of the actual viroid secondary structure. These findings offer valuable insights into managing HLVd in hops and potentially other crops, highlighting effective strategies to mitigate viroid spread, and contributing to broader understanding of RNA degradation in agriculture.

Comprehensive Two-Dimensional Gas Chromatography-Mass Spectrometry as a Tool for the Untargeted Study of Hop and Their Metabolites.

Since hop secondary metabolites have a direct correlation with the quality of beer and other hop-based beverages, and the volatile fraction of hop has a complex composition, requiring effective separation, here we explore the application of headspace solid-phase microextraction as a sample preparation method, coupled with comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS) analysis. The methodology involved the use of a DVB/PDMS fibre with 500 mg of hop cone powder, extracted for 40 min at 50 °C, for both GC-MS and GC×GC-MS. The varieties Azacca, Cascade, Enigma, Loral, and Zappa were studied comprehensively. The results demonstrate that GC×GC-MS increases the number of peaks by over 300% compared to classical GC-MS. Overall, 137 compounds were identified or tentatively identified and categorised into 10 classes, representing between 87.6% and 96.9% of the total peak area. The composition revealed the highest concentration of sesquiterpene hydrocarbons for Enigma, whilst Zappa showed a relatively significant concentration of monoterpene hydrocarbons. Principal component analysis for all compounds and classes, along with hierarchical cluster analysis, indicated similarities between Zappa and Cascade, and Azacca and Loral. In conclusion, this method presents an optimistic advancement in hop metabolite studies with a simple and established sample preparation procedure in combination with an effective separation technique.

Evaluation of the Protoscolicidal Activity of Humulus lupulus Methanolic Extracts on Echinococcus granulosus Sensu Stricto.

The larval stage of the parasite Echinococcus granulosus sensu lato (s.l) is responsible for cystic echinococcosis (CE), a long-term infection affecting humans and animals worldwide, and constitutes a serious public health concern. If left untreated, CE can cause serious damage to multiple organs, especially the liver and lungs. Regarding the treatment, in the last few years, the use of pharmacological treatment has increased, suggesting that in the future, drug therapy may replace surgery for uncomplicated cysts. However, the only available anthelmintic drug to treat this infection is the albendazole, which has an efficacy that does not exceed 50%. On the basis of the above-mentioned evidence, new and improved alternative treatments are urgently needed. The use of natural products and their active fractions and components holds great promise as a valuable resource for the development of novel and effective therapies. Hop (Humulus lupulus L.) is a bittering agent in the brewing industry for which the sedative, digestive, anti-inflammatory, and antimicrobial effects have been reported. The purpose of this study was to assess the in vitro efficacy of methanolic extracts from the leaves of hop varieties against E. granulosus sensu stricto (s.s) protoscoleces. Varieties Mapuche and Victoria caused a stronger protoscolicidal effect compared to the Bullion, Cascade, and Traful varieties (P < 0.01), coinciding with their highest content of flavonoids, total polyphenols, and saponins. The viability of protoscoleces treated with the varieties Mapuche and Victoria decreased to approximately 50% at days 5 y 8, respectively, showing alterations such as soma contraction and impaired microtriches. After 18 days of treatment with both varieties, protoscoleces were completely altered both structurally and ultrastructurally. In conclusion, the methanolic extracts of the H. lupulus varieties Mapuche and Victoria demonstrated a marked in vitro effect against E. granulosus s.s. protoscoleces. The beer-making industry exclusively uses hop cones, leaving behind large amounts of hop leaves as an agricultural by-product that is not being utilized. On the basis of our study, we propose that hop leaves could also be used as a source of secondary metabolites with anthelmintic activity.

Antioxidant Activity of Humulus lupulus Phenolic Hop Extracts in Creating a New Pâté: An Element Affecting Fat Stability and Microbiological Quality during Storage.

The aim of this study was to evaluate the effect of hop extracts on changes in the primary and secondary fat oxidation products, physicochemical properties, and microbiological quality of pâté-type offal sausages obtained through the partial replacement of animal fat with vegetable fat. This study demonstrated that the extraction efficiency varied among hop cone varieties, with the highest efficiency observed for the Lubelski variety and the lowest for the Magnum variety. The phenolic compound content was higher in the Magnum cones (2.74 ± 0.11 mg/g dry matter) compared to the Lubelska cones (2.27 ± 0.05 mg/g of product). Additionally, the DPPH radical scavenging activity was greater in the extract from the Magnum cones (4.21 ± 0.09 mg TE/g d.w.) than in the extract from the Lublelski cones (3.87 ± 0.05 mg TE/ g d.w.). Similarly, the extracts from the Lubelski cones exhibited a higher antiradical activity against the ABTS radical compared to the extract from Magnum cones. Throughout storage, a significant increase in the pH value was observed in the control sample and in the samples with a 20% replacement of animal fat with rapeseed oil and Magnum hop extract. However, the addition of Lubelski hop extract resulted in a decrease in the pH value during the 15-day storage period. The samples with a 20% replacement of animal fat with rapeseed oil and 0.1% Lubelski hop extract showed the least changes in water activity during storage. The samples with a 20% replacement of animal fat with rapeseed oil and the addition of 0.2% Lubelski hop extract had the lowest peroxide value and TBARS index throughout the storage period. The addition of hop extract inhibited the growth of the total number of microorganisms in the tested sausages. In the samples with a 20% replacement of animal fat with rapeseed oil, the content of aerobic microorganisms, compared to the control sample, was statistically significantly lower.

Ionophore antibiotics and hop cones as regulators of digestion and metabolism in ruminants

The general characteristics of ionophore antibiotics and the mechanisms of their antimicrobial action were analyzed. Two types of ionophore antibiotics are known: those that transport ions across the membrane, and those that form a channel in the cell membrane through which ions pass. Ionophore antibiotics used in animal husbandry belong to the former group (monensin, lasalocid, salinomycin, narasin). They are synthesized by bacteria of the Streptomyces genus. Bacterial cells and rumen fluid differ in ionic composition, which is regulated by active ion transport. As a result, the cytoplasm of bacteria contains more potassium ions, while the rumen fluid, on the contrary, has more sodium ions. Ionophores transport potassium inside the cell and remove sodium outside. The bacteria try to correct this imbalance and require ATP energy to carry out this process. Eventually, energy deficit develops in the bacterial cell and it dies. Ionophore antibiotics affect only the Gram-positive bacteria in the rumen of ruminants, because they cannot penetrate through the cell wall of Gram-negative bacteria. Thus, there is a selective destruction of some types of bacteria, the most sensitive among which are the so-called hyper-ammonia-producing bacteria (HAB). Ionophore antibiotics, which change the breakdown of protein and carbohydrates, change the ratio of volatile fatty acids by increasing the proportion of propionic acid and thus inhibit methanogenesis in the rumen. Ionophore antibiotics are an important antiketotic agent because they reduce the concentration of β-hydroxybutyrate and non-esterified fatty acids in the blood of ruminants. During the transition period, cows have metabolic disorders so they are more prone to infectious diseases due to a decrease in resistance. The use of ionophore antibiotics affects the immune function and resistance to inflammatory processes, which is caused by an indirect influence associated with a lower pathological effect of ketosis and steatosis. Ionophore antibiotics reduce the negative energy balance and its pathological impact on metabolism. The influence of ionophore antibiotics on cow’s milk productivity is mostly absent or insignificant. The study presents characteristics of biologically active substances of hop cones. Hop cones contain biologically active components similar to ionophore antibiotics by action. These are prenylated flavonoids: humulone (α-acid), lupulone (β-acid) and their derivatives. These components of hop cones can be regarded as a potential substitute for ionophoric antibiotics. In particular, lupulone and some other components of hop cones inhibit the activity of Gram-positive bacteria, causing reactions similar to ionophore antibiotics. In addition, hop cones have many other biologically active compounds: phenols, essential oils, and resins, which have antimicrobial, antioxidant, sedative, phytoestrogen, insulin stimulating, immunomodulatory, and antitumor effects.

Technological features of organic hop cultivation

The use of organic hop growing technologies reduces the anthropogenic load on the hop farm ecosystem and accelerates the natural process of soil restoration. The productivity of hop cones at the same time approaches the traditional technology. Economic efficiency confirms the high profitability of hops grown using organic agricultural technologies. It is in the range of 38.7–67.3% and exceeded the profitability of hop raw materials by 1.6–2.8 times, which was obtained using traditional growing technology (24.0%). A technological process for growing organic hops on soddy-podzolic soils zone of the Polissya has been developed. To do this, it is necessary to sow green manure in the aisles of hop plantations after pruning underground rhizomes in the spring. Biological preparations for the protection of hops were used during the growing season. Five-year studies showed stable humus content, which did not depend on the agricultural technologies for growing hops. Insignificant acidification of the upper soil layer is observed on variants of traditional technology (from pH 5.9 to pH 5.4). This is due to the annual threefold introduction of ammonium nitrate. The content of easily hydrolyzed nitrogen has decreased by 32%, mobile forms of phosphorus by 13%, exchangeable potassium by 37% in the variants of traditional agricultural technology. Organic technologies have stabilized the content of nitrogen and phosphorus in the soil and there is a trend towards a decrease in exchangeable potassium.

AZƏRBAYCANDA YAYILAN ADİ MAYASARMAŞIĞI (HUMULUS LUPULUS L.) BİTKİSİNDƏN ALINAN EKSTRAKTDA FİTOESTROGENLƏRİN MİQDARİ ANALİZ ÜSULUNUN İŞLƏNİB HAZIRLANMASI VƏ VALİDASİYASI

The aim of the study is to develop and validate a method for spectrophotometric determination of phytoestrogens in the phytoextract obtained from cones of hop (Humulus lupulus L.), which is widespread in Azerbaijan. The extract and standard (ethinyl estradiol) obtained from the cones of hop were used in the research. Evaluation of the validation of the method of quantitative determination of phytoestrogens in the extract by spectrophotometry was carried out on the parameters of accuracy, precision and linearity. Determining the accuracy of the obtained results determines whether the method meets the current requirements. Determination of determination and quantification limits was performed based on the standard deviation of the y-intercept and intercept coefficient parameters according to the guidelines of the International Conference on Harmonization (ICH). The limits of determination and quantification were determined to be 0.012 mg/ml and 0.035 mg/ml, respectively. This is in modern medicinal forms (phytomicrosphere, microsphere, phytosome) prepared by us from hop cones and existing preparations ("Fitoestrin", "Klimarin", "Lifemin", "Femesse", "Ligunin", "Fitomix", "Fitovit", etc.). ) will create a basis for determining the amount of phytoestrogens.

Variability and stability of essential oil composition in Ukrainian hop varieties

The aim of the study was to evaluate the variation in essential oil content and composition within nine distinct Ukrainian hop varieties, with a particular focus on their genetic stability and suitability for brewing applications over 11 years of their cultivation. The hydrodistillation method (Analytica-EBC 7.10) was used to evaluate hop essential oil content and gas-liquid capillary chromatography (Analytica-EBC 7.12) to discern its qualitative composition. Variability was evaluated using statistical parameters. The essential oil content across the studied varieties spanned from 0.51 to 2.58 ml/100 g of dry hop cones. The highest content was measured in the bitter-aroma variety with a special aroma – Ruslan. The predominant essential oil components, including myrcene, caryophyllene, humulene, and farnesene, collectively constituted 70.0–84.2% of the total amount. The aroma varieties displayed myrcene content typical for European varieties (with the level up to 56.2% in the Ruslan variety). Farnesene content exhibited significant variation ranging from 0.3 to 17.6% with the highest content in Saaz-type varieties (Klon 18, Zlato Polissya, and National) and the bitter type Promin variety. Humulene content ranged from 13.2 to 32.6%. Among all studied varieties, Alta displayed the least variability for all parameters evaluated (Cv = 15.2%). This study underscores the genetic basis of essential oil composition in hops, emphasizing its potential as a biochemical criterion for identifying hop breeding varieties. The study revealed, that despite annual fluctuations, the essential oil content and composition remained within passport data declared for the variety. The findings provide valuable insight into a sustainable cultivation and optimal utilization of hops in the brewing industry.

Carlavirus Species Infecting Hop Plants in Italy: Molecular Identification and Phylogenetic Analyses of the Detected Isolates.

Hop (Humulus lupulus L.) is a minor ingredient in the beer production but has a strong influence on the beer quality due to the high chemical complexity of the cones used in brewing. One of the major factors that can severely affect the chemical composition of the hop cones and their marketability is the presence of viral infections in the plant. Amongst the five major hop viruses, three belong to the Carlavirus genus: hop mosaic virus (HpMV), hop latent virus (HpLV), and American hop latent virus (AHLV). The occurrence of carlaviruses on hop germplasm in Italy was firstly recorded in 2017 but, in that context, a generic detection was only performed and no information on the infecting Carlavirus species was provided. To fill this gap, 51 hop samples previously found infected by carlaviruses were analysed by RT-PCR employing primer pairs specific for the coat protein (CP) of HpMV, HpLV and AHLV, respectively. HpLV resulted largely prevalent as it was detected in 96.1% of tested samples whereas for HpMV and AHLV an infection rate of 5.9% and 3.9% was recorded, respectively. CP nucleotide sequences from 13 selected virus isolates were obtained and analysed; moreover, the complete genome sequence of 7 isolates was obtained by using high throughput sequencing (HTS). Phylogenetic analysis showed close relationships among isolates from different geographical origin, including European and non-European countries, according to the worldwide movement of hop germplasm due to global trade. This is the first report of HpMV, HpLV and AHLV on hop germplasm in Italy.

Exploring the tropical acclimation of European and American hop cultivars (Humulus lupulus L.): Focus on physiology, productivity, and chemical composition

Hop (Humulus lupulus L.) cones are widely used by the beer industry to provide flavor, aroma, and bitterness due to the presence of α-acids, β-acids, and volatile oil components. Although the brewing sector plays an important role in Brazil’s economy, hops are entirely imported. In this study, we aimed to investigate the physiological acclimation potential, productivity, and chemical composition of four hop cultivars in a warm tropical region of Brazil. For this purpose, three North American-bred hop cultivars (‘Cascade’, ‘Chinook’ and ‘Triple Pearl’) and one European hop cultivar (‘Saaz’) that grew under tropical ambient conditions for two consecutive years were used. ‘Saaz’ and ‘Triple Pearl’ showed higher mortality and smaller photosynthetic rates, while ‘Cascade’ and ‘Chinook’ cultivars showed the best physiological and growth performance under a tropical-type climate. With a few exceptions, maximum quantum yield of photosystem II (PSII), chlorophyll content, and antioxidant enzymes activity were very similar between these two cultivars. A higher dry mass of cones was observed in ‘Chinook’ and ‘Cascade’, however, with a higher variability within each cultivar. Both cultivars increased the production of the dry mass of cones in the second year. The average concentration of bitter acids in ‘Cascade’ and ‘Chinook’ was below the expected values, but there was a considerable increase in the volatile oil content between the first and second year of cultivation. We concluded that 'Cascade' and 'Chinook', American cultivars, showed better development and lower mortality compared to 'Triple Pearl' (American cultivar) and 'Saaz' (European cultivar) under tropical climate conditions in Brazil. Although the concentration of bitter acids was lower than expected in the first two years, the concentration may increase with plant maturity.

THE EFFECT OF CHITOSAN ON THE PHYSICOCHEMICAL PROPERTIES OF DERMATOLOGICAL PREPARATIONS CONTAINING HUMULUS LUPULUS L. EXTRACT BASED ON CELUGEL

This study evaluated hydrogels containing Celugel, 3% hop cone extract obtained from Humulus lupulus L. using supercritical carbon dioxide extraction substrate, and 1% and 2% chitosan for dermatological application to treat inflammatory skin conditions. The presence of chitosan significantly affected the rheological properties of the formulations, including their dynamic viscosity, hardness, consistency, cohesiveness, and blurring time. The formulations containing 2% chitosan showed the best application possibilities. The formulations were evaluated for dissolution of cohumulone, which is an analogue of humulone contained in hop cone extract. The concentration of chitosan in the formulations had a significant effect on the dissolution testing parameters of the active ingredient: as the chitosan concentration increased, the desired effect of prolonged release time of the active ingredient was achieved while maintaining the membrane-forming properties of Celugel.

COMPARATIVE ESTIMATION OF THE QUALITY OF UKRAINIAN AND EUROPEAN HOP PELLETS

. In Ukraine, hops are basically processed into Type 90 pellets, that are practically indistinguishable in terms of biochemical indicators from hop cones. Pellets of hop are the single domestic source of hop products that can be serve as an alternative to imported pellets and extracts that used in the Ukraine brewing. Comprehensive studies of the evaluation of Type 90 hop pellets of aromatic and bitter varieties produced in Ukraine and European countries allowed establishing that they have different biochemical compositions and consequently, different brewing value. That have been identified differences in the absolute values of indicators such as the mass fraction of alpha acids, beta acids and their composition, xanthohumol, essential oil, the ratio of valuable hop compounds: beta acids to alpha acids and components of the essential oil. It has been determined that in hop pellets of aromatic varieties, the content of alpha acids changing from 3.3% in the Klone 18 variety to 5.9% in the Hallertauer Tradition variety. The content of beta acids, in the investigated pellets, ranges from 3.6% (Klone 18) to 6.7% in the Slavyanka variety. It is established that the hop pellets made from Ukrainian varieties Zagrava and Slavyanka have significantly higher content of beta acid 6.3% and 6.7%, respectively, compared to pellets of foreign varieties. There is a significant advantage in the resin fraction of beta acids over the fraction of alpha acids in the pellets of Slavyanka, Klone 18, Zhatetsky and Zagrava varieties, that they meaning retain a positive coefficient of aromaticity between the content of beta and alpha acids that ranges from 1.18 to 1.37. The content of alpha acids ranges from 8.7% in the Polisky variety to 14.1% in the Magnum variety in the hop pellets of bitter varieties. The content of beta acids in the same pellets ranges from 4.2% to 5.9%. It has been established that the composition of alpha and beta acids in the investigated pellets changes depending on the variety. It has been proven that Ukrainian-produced hop pellets correspond to their international counterparts in terms of their characteristics. Specifically, the biochemical and technological indicators of Klone 18 hop pellets correspond to the characteristics of pellets of the Czech variety Zhatetsky, pellets made from the bitter variety Alta correspond to the biochemical indicators of German Magnum pellets but pellets of varieties such as Slavyanka and Zagrava exceed the world analogies in terms of the composition and quality of bitter substances and essential oil. Based on the comparative biochemical characteristics of Type 90 hop pellets of Ukrainian and European production, the quality of Ukrainian hop products has been found to be at a global level. Certified domestic hop products, specifically Type 90 pellets, can be used do not only by Ukrainian brewers but also by other manufacturers to create new innovative and competitive products with various functional purposes.

HopBox: An image analysis pipeline to characterize hop cone morphology

AbstractHop cone morphology can influence picking and drying ability, and color can impact consumer preference and may be indicative of quality. However, these characteristics are not generally evaluated in hop breeding programs due to the tedious nature of trait quantification and the extensive variation among cones within a genotype. We developed the HopBox, which is a simply constructed light box with a camera mount, and a publicly available image processing pipeline that identifies hop cones within color‐corrected images, reads a QR code within the image, and outputs data on hop cone length, width, area, perimeter, openness, weight, color, and density. The trained model was applied to images of 500 cones each from 15 replicated advanced hop genotypes from the USDA‐ARS breeding program in Prosser, Washington. Analysis of variance revealed significant (p &lt; 0.001) differences between genotypes for all traits measured, enabling breeders to discriminate between genotypes for selection purposes. Broad sense heritability for all traits ranged from 0.23 to 0.59. A random sampling of hop cones from the complete dataset revealed that imaging only 5–10 cones adequately captured genotypic variation and provided acceptable rank correlations (rs &gt; 0.75); however, increasing the sample size to 30 provided optimal precision. Instructions for constructing a HopBox and the code for the analysis pipeline are publicly available online and have wide applicability for hop breeding and research.