Lordan Ronan, O'Keeffe Eoin, Tsoupras Alexandros, Zabetakis Ioannis
Department of Biological Sciences, University of Limerick, Limerick V94 T9PX, Ireland.
Foods. 2019 May 20;8(5):171. doi: 10.3390/foods8050171.
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 IC 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.
对来自同一生产线的麦芽谷物（MG）、制粒啤酒花（PH）、啤酒糟（BSG）、废啤酒花（SH）、麦芽汁和瓶装啤酒的极性脂质成分的体外抗血栓形成特性进行了人体血小板评估。按照布莱和戴尔方法提取总脂质（TL），并通过逆流分配进一步分离为总中性脂质（TNL）和总极性脂质（TPL）提取物。评估所有样品的TL、TNL和TPL提取物抑制血小板活化因子（PAF）和凝血酶诱导的人体血小板聚集的能力。原料、副产品、麦芽汁和啤酒脂质提取物均对PAF和凝血酶表现出抗血栓形成特性。然而，啤酒TPL对PAF诱导的（7.8±3.9微克）和凝血酶诱导的（4.3±3.0微克）血小板聚集表现出最低的半数抑制浓度（IC）值，表明这些极性脂质具有最强的抗血栓形成能力。脂质提取物对凝血酶途径往往具有更高的生物活性。使用气相色谱 - 质谱联用仪（GC - MS）评估所有TPL提取物的脂肪酸含量。活性最强的TPL提取物、麦芽汁和啤酒的脂肪酸组成具有相似的脂肪酸谱。事实上，值得注意的是，发酵似乎通过适度改变极性脂质脂肪酸组成，在增强极性脂质对PAF和凝血酶的抗血栓形成特性方面发挥了作用。此外，将酿造副产品用作功能性心脏保护脂质的来源值得进一步研究和利用。
