Matrella Maria Laura, Amenta Bruna, Canino Francesco, Maffia Angela, Cocco Tiziana, Russo Mariateresa, Muscolo Adele
Department of Translational Biomedicine and Neuroscience "DiBraiN", Biochemistry Section, University of Bari "Aldo Moro", 70124 Bari, Italy.
Department of AGRARIA, Mediterranea University, Feo di Vito, 89122 Reggio Calabria, Italy.
Foods. 2025 Jun 6;14(12):2012. doi: 10.3390/foods14122012.
This study explores the incorporation of bergamot juice and olive extract as functional ingredients in craft beer and their effects on antioxidant activity and cellular oxidative stress. Lyophilized beer samples were applied to human fibroblast cells at concentrations of 0.31 and 0.62 µg/µL for 24 and 48 h. Cell viability, reactive oxygen species (ROS) levels, and antioxidant gene expression were evaluated. Beers enriched with bergamot (Heraclea) and olive extract (Elais) significantly reduced ROS levels compared to base beers (Blanche and Weiss), particularly at lower concentrations and shorter exposure times. However, prolonged treatment showed variable effects, suggesting possible concentration- and time-dependent pro-oxidant behavior. Gene expression analysis revealed the upregulation of the antioxidant enzyme SOD2 in all samples except Elais under oxidative stress, indicating differential cellular responses. These findings suggest that functional beers enriched with plant extracts may offer antioxidant benefits and support cellular defense mechanisms, representing a promising direction in wellness-oriented brewing.
本研究探讨了将佛手柑汁和橄榄提取物作为功能性成分添加到精酿啤酒中及其对抗氧化活性和细胞氧化应激的影响。将冻干的啤酒样品以0.31和0.62 µg/µL的浓度应用于人类成纤维细胞24小时和48小时。评估了细胞活力、活性氧（ROS）水平和抗氧化基因表达。与基础啤酒（布兰奇和魏斯）相比，富含佛手柑（赫拉克利亚）和橄榄提取物（埃莱伊斯）的啤酒显著降低了ROS水平，尤其是在较低浓度和较短暴露时间下。然而，延长处理显示出不同的效果，表明可能存在浓度和时间依赖性的促氧化行为。基因表达分析显示，在氧化应激下，除埃莱伊斯外的所有样品中抗氧化酶SOD2均上调，表明细胞反应存在差异。这些发现表明，富含植物提取物的功能性啤酒可能具有抗氧化益处并支持细胞防御机制，这代表了以健康为导向的酿造领域的一个有前景的方向。
