Di Domenico Marina, Feola Antonia, Ambrosio Pasqualina, Pinto Federica, Galasso Giovanni, Zarrelli Armando, Di Fabio Giovanni, Porcelli Marina, Scacco Salvatore, Inchingolo Francesco, Quagliuolo Lucio, Ballini Andrea, Boccellino Mariarosaria
Department of Precision Medicine, University of Campania "Luigi Vanvitelli", Naples, Italy.
Department of Biology, College of Science and Technology, Temple University, Philadelphia, PA, USA.
Stem Cells Int. 2020 Oct 10;2020:8835813. doi: 10.1155/2020/8835813. eCollection 2020.
Beer is one of the most consumed alcoholic beverages in the world, rich in chemical compounds of natural origin with high nutritional and biological value. It is made up of water, barley malt, hops, and yeast. The main nutrients are carbohydrates, amino acids, minerals, vitamins, and other compounds such as polyphenols which are responsible for the many health benefits associated with this consumption of drinks. Hops and malt are one of the raw materials for beer and are a source of phenolic compounds. In fact, about 30% of the polyphenols in beer comes from hops and 70%-80% from malt. Natural compounds of foods or plants exert an important antioxidant activity, counteracting the formation of harmful free radicals. In the presence of an intense stressing event, cells activate specific responses to counteract cell death or senescence which is known to act as a key-task in the onset of age-related pathologies and in the loss of tissue homeostasis. Many studies have shown positive effects of natural compounds as beer polyphenols on biological systems. The main aims of our research were to determine the polyphenolic profile of three fractions, coming from stages of beer production, the mashing process (must), the filtration process (prehopping solution), and the boiling process with the addition of hops (posthopping solution), and to evaluate the effects of these fractions on Dental-derived Stem Cells (D-dSCs) and human intestinal epithelial lines (Caco-2 cells). Furthermore, we underline the bioavailability of beer fraction polyphenols by carrying out the intestinal absorption using the Caco-2 cell model. We found an antioxidant, proliferating, and antisenescent effects of the fractions deriving from the brewing process on D-dSCs and Caco-2 cells. Finally, our results demonstrated that the bioavailability of polyphenols is greater in beer than in the control standards used, supporting the future clinical application of these compounds as potential therapeutic tools in precision and translational medicine.
啤酒是世界上消费最为广泛的酒精饮料之一，富含具有高营养价值和生物价值的天然化学成分。它由水、大麦芽、啤酒花和酵母制成。主要营养成分包括碳水化合物、氨基酸、矿物质、维生素以及其他化合物，如多酚，这些成分赋予了饮用啤酒诸多健康益处。啤酒花和麦芽是啤酒的原材料之一，也是酚类化合物的来源。事实上，啤酒中约30%的多酚来自啤酒花，70%-80%来自麦芽。食物或植物中的天然化合物具有重要的抗氧化活性，可对抗有害自由基的形成。在强烈应激事件存在时，细胞会激活特定反应以对抗细胞死亡或衰老，而细胞死亡或衰老被认为在与年龄相关的疾病发生以及组织稳态丧失中起着关键作用。许多研究表明，啤酒多酚等天然化合物对生物系统具有积极影响。我们研究的主要目的是确定来自啤酒生产阶段、糖化过程（麦芽汁）、过滤过程（加酒花前溶液）以及添加啤酒花的煮沸过程（加酒花后溶液）的三个组分的多酚谱，并评估这些组分对牙源性干细胞（D-dSCs）和人肠上皮细胞系（Caco-2细胞）的影响。此外，我们通过使用Caco-2细胞模型进行肠道吸收实验，强调了啤酒组分多酚的生物利用度。我们发现酿造过程中得到的组分对D-dSCs和Caco-2细胞具有抗氧化、增殖和抗衰老作用。最后，我们的结果表明，啤酒中多酚的生物利用度高于所使用的对照标准，这为这些化合物作为精准医学和转化医学中的潜在治疗工具的未来临床应用提供了支持。
