Journal of Microbiology and Biotechnology

  • 제29권6호
  • /
  • Pages.877-886
  • /
  • 2019
  • /
  • 1017-7825(pISSN)
  • /
  • 1738-8872(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
권호 표지
DOI QR코드

DOI QR Code

Brewing Rutin-Enriched Lager Beer with Buckwheat Malt as Adjuncts

  • Deng, Yang (College of Food Science and Engineering, Qingdao Agricultural University) ;
  • Lim, Juho (Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University) ;
  • Lee, Gang-Hee (Graduate School of International Agricultural Technology and Center for Food and Bioconvergence, Seoul National University) ;
  • Nguyen, Thi Thanh Hanh (Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University) ;
  • Xiao, Yang (College of Food Science and Engineering, Qingdao Agricultural University) ;
  • Piao, Meizi (College of Food Science and Engineering, Qingdao Agricultural University) ;
  • Kim, Doman (Institute of Food Industrialization, Institutes of Green Bio Science and Technology, Seoul National University)
  • 투고 : 2019.04.19
  • 심사 : 2019.05.21
  • 발행 : 2019.06.28
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Brewing with buckwheat as an ingredient has been proven to be successful in several previous studies. However, few studies have focused on the effects of buckwheat on the rutin content and antioxidant activity of beer. In order to develop a lager beer with high rutin content and desirable sensory characteristics, tartary buckwheat malt was used as a brewing adjunct. The results showed that the rutin-degrading enzyme was the key factor affecting the rutin content in the wort and beer. Compared to beer made using the common mashing method, the rutin content in the buckwheat beers produced using an improved mashing method was approximately 60 times higher. The total flavonoid contents in buckwheat beers also depended strongly on the mashing methods, ranging from 530.75 to 1,704.68 mg QE/l. The rutin-rich beers also showed better oxidative stability during forced-aging. Meanwhile, the buckwheat beers were found to be acceptable in terms of the main quality attributes, flavor, and taste.

키워드

참고문헌

  1. Chul C, Wackerbauer K, Kang SA. 2007. Influence of aeration during propagation of pitching yeast on fermentation and beer flavor. J. Microbiol. Biotechnol. 17: 297-304.
  2. Deng Y, Liu J, Li L, Fang H, Tu J, Li B, et al. 2015. Reduction and restoration of culturability of beer-stressed and low-temperature-stressed Lactobacillus acetotolerans strain 2011-8. Int. J. Food Microbiol. 206: 96-101. https://doi.org/10.1016/j.ijfoodmicro.2015.04.046
  3. Piazzon A, Forte M, Nardini M. 2010. Characterization of phenolics content and antioxidant activity of different beer types. J. Agric. Food Chem. 58: 10677-10683. https://doi.org/10.1021/jf101975q
  4. Zhao H, Chen W, Lu J, Zhao M. 2010. Phenolic profiles and antioxidant activities of commercial beers. Food Chem. 119: 1150-1158. https://doi.org/10.1016/j.foodchem.2009.08.028
  5. de Gaetano G, Costanzo S, Di Castelnuovo A, Badimon L, Bejko D, Alkerwi A, et al. 2016. Effects of moderate beer consumption on health and disease: a consensus document. Nutr. Metab. Cardiovas. 26: 443-467. https://doi.org/10.1016/j.numecd.2016.03.007
  6. Romeo J, Gonzalez-Gross M, Warnberg J, Diaz LE, Marcos A. 2008. Effects of moderate beer consumption on blood lipid profile in healthy Spanish adults. Nutr. Metab. Cardiovas. 18: 365-372. https://doi.org/10.1016/j.numecd.2007.03.007
  7. Fabjan N, Rode J, Kosir IJ, Wang ZH, Zhang Z, Kreft I. 2003. Tartary buckwheat (Fagopyrum tataricum G aertn.) as a source of dietary rutin and quercetin. J. Agric. Food Chem. 51: 6452-6455. https://doi.org/10.1021/jf034543e
  8. Zhang Z-L, Zhou M-L, Tang Y, Li F-L, Tang Y-X, Shao J-R, et al. 2012. Bioactive compounds in functional buckwheat food. Food Res. Int. 49: 389-395. https://doi.org/10.1016/j.foodres.2012.07.035
  9. Oomah BD, Mazza G. 1996. Flavonoids and antioxidative activities in buckwheat. J. Agric. Food Chem. 44: 1746-1750. https://doi.org/10.1021/jf9508357
  10. Hosseinzadeh H, Nassiri-Asl M. 2014. Review of the protective effects of rutin on the metabolic function as an important dietary flavonoid. J. Endocrinol. Invest. 37: 783-788. https://doi.org/10.1007/s40618-014-0096-3
  11. Jiang P, Burczynski F, Campbell C, Pierce G, Austria AJ, Briggs CJ. 2007. Rutin and flavonoid contents in three buckwheat species Fagopyrum esculentum, F. tataricum, and F. homotropicum and their protective effects against lipid peroxidation. Food Res. Int. 40: 356-364. https://doi.org/10.1016/j.foodres.2006.10.009
  12. Terpinc P, Cigic B, Polak T, Hribar J, Pozrl T. 2016. LC-MS analysis of phenolic compounds and antioxidant activity of buckwheat at different stages of malting. Food Chem. 210: 9-17. https://doi.org/10.1016/j.foodchem.2016.04.030
  13. De Meo B, Freeman G, Marconi O, Booer C, Perretti G, Fantozzi P. 2011. Behaviour of malted cereals and pseudocereals for gluten-free beer production. J. Inst. Brew. 117: 541-546. https://doi.org/10.1002/j.2050-0416.2011.tb00502.x
  14. Dezelak M, Zarnkow M, Becker T, Kosir IJ. 2014. Processing of bottom-fermented gluten-free beer-like beverages based on buckwheat and quinoa malt with chemical and sensory characterization. J. Inst. Brew. 120: 360-370.
  15. Nic Phiarais BP, Mauch A, Schehl BD, Zarnkow M, Gastl M, Herrmann M, et al. 2010. Processing of a top fermented beer brewed from 100% buckwheat malt with sensory and analytical characterization. J. Inst. Brew. 116: 265-274. https://doi.org/10.1002/j.2050-0416.2010.tb00430.x
  16. Wijngaard HH, Arendt EK. 2006. Optimisation of a mashing program for 100% malted buckwheat. J. Inst. Brew. 112: 57-65. https://doi.org/10.1002/j.2050-0416.2006.tb00708.x
  17. Kreft I, Fabjan N, Yasumoto Y. 2005. Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products. Food Chem. 98: 508-512. https://doi.org/10.1016/j.foodchem.2005.05.081
  18. He G, Du J, Zhang K, Wei G, Wang W. 2012. Antioxidant capability and potableness of fresh cloudy wheat beer stored at different temperatures. J. Inst. Brew. 118: 335-411. https://doi.org/10.1002/jib.49
  19. Dong J, Li Q, Yin H, Zhong C, Hao J, Yang P. 2014. Predictive analysis of beer quality by correlating sensory evaluation with high alcohol and ester production using multivariate statistics methods. Food Chem. 161: 376-382. https://doi.org/10.1016/j.foodchem.2014.04.006
  20. Lee TK, Hanh Nguyen TT, Park N, Kwak SH, Kim J, Jin S, et al. 2018. The use of fermented buckwheat to produce Lcarnitine enriched oyster mushroom. AMB Express 8: 138. https://doi.org/10.1186/s13568-018-0664-6
  21. Jia Z, Tang M, Wu J. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64: 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2
  22. Chen P, Gu J. 2011. A rapid measurement of rutindegrading enzyme activity in extract of tartary buckwheat seeds. Food Bioprod. Process. 89: 81-85. https://doi.org/10.1016/j.fbp.2010.02.002
  23. Deng Y, Bi H, Yin H, Yu J, Dong J, Yang M, et al. 2018. Influence of ultrasound assisted thermal processing on the physicochemical and sensorial properties of beer. Ultrason. Sonochem. 40: 166-173. https://doi.org/10.1016/j.ultsonch.2017.07.017
  24. Steadman KJ, Burgoon MS, Lewis BA, Edwardson SE, Obendorf RL. 2001. Minerals, phytic acid, tannin and rutin in buckwheat seed milling fraction. J. Sci. Food Agric. 81: 1094-1100. https://doi.org/10.1002/jsfa.914
  25. Schnitzenbaumer B, Kerpes R, Titze J, Jacob F, Arendt EK. 2012. Impact of various levels of unmalted oats (Avena sativa L.) on the quality and processability of mashes, worts, and beers. J. Am. Soc. Brew. Chem. 70: 142-149.
  26. Steiner E, Gastl M, Becker T. 2011. Protein changes during malting and brewing with focus on haze and foam formation: a review. Eur. Food Res. Technol. 232: 191-204. https://doi.org/10.1007/s00217-010-1412-6
  27. Yasuda T, Nakagawa H. 1994. Purification and characterization of the rutin-degrading enzymes in tartary buckwheat seeds. Phytochemistry 37: 133-136. https://doi.org/10.1016/0031-9422(94)85012-7
  28. Suzuki T, Yutaka H, Funatsuki W, Nakatsuka K. 2002. Purification and characterization of flavonol 3-glucosidase, and its activity during ripening in tartary buckwheat seeds. Plant Sci. 163: 417-423. https://doi.org/10.1016/S0168-9452(02)00158-9
  29. Vogrincic M, Timoracka M, Melichacova S, Vollmannova A, Kreft I. 2010. Degradation of rutin and polyphenols during the preparation of tartary buckwheat bread. J. Agric. Food Chem. 58: 4883-4887. https://doi.org/10.1021/jf9045733
  30. Huang D, Ou B, Ronald L. 2005. The chemistry behind antioxidant capacity assays. J. Agric. Food Chem. 53: 1841-1856. https://doi.org/10.1021/jf030723c
  31. Schlesier K, Harwat M, Böhm V, Bitsch R. 2002. Assessment of antioxidant activity by using different in vitro methods. Free Radical Res. 36: 177-187. https://doi.org/10.1080/10715760290006411
  32. Liu J, Li Q, Dong J, Chen J, Gu G. 2008. Multivariate modeling of aging in bottled lager beer by principal component analysis and multiple regression methods. J. Agric. Food Chem. 56: 7106-7112. https://doi.org/10.1021/jf800879v
  33. Tafulo PAR, Queiros RB, Delerue-Matos CM, Sales MGF. 2010. Control and comparison of the antioxidant capacity of beers. Food Res. Int. 43: 1702-1709. https://doi.org/10.1016/j.foodres.2010.05.014
  34. Madigan D, Perez A, Clements M. 1998. Furanic aldehyde analysis by HPLC as a method to determine heat-induced flavor damage to beer. J. Am. Soc. Brew. Chem. 56: 146-151.
  35. Vanderhaegen B, Neven H, Verachtert H, Derdelinckx G. 2006. The chemistry of beer aging - a critical review. Food Chem. 95: 357-381. https://doi.org/10.1016/j.foodchem.2005.01.006
  36. Ducruet J, Rebenaque P, Diserens S, Kosinska-Cagnazzo A, Heritier I, Andlauer W. 2017. Amber ale beer enriched with goji berries - the effect on bioactive compound content and sensorial properties. Food Chem. 226: 109-118. https://doi.org/10.1016/j.foodchem.2017.01.047
  37. Daenen L, Sterckx F, Delvaux FR, Verachtert H, Derdelinckx G. 2008. Evaluation of the glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L .) used in the production of special fruit beers. FEMS Yeast Res. 8: 1103-1114. https://doi.org/10.1111/j.1567-1364.2008.00421.x
  38. Slimestad R, Verheul M. Properties of chalconaringenin and rutin isolated from cherry tomatoes. J. Agric. Food Chem. 59: 3180-3185. https://doi.org/10.1021/jf104045k
  39. Yang J, Guo J, Yuan J. 2008. In vitro antioxidant properties of rutin. LWT-Food Sci. Technol. 41: 1060-1066. https://doi.org/10.1016/j.lwt.2007.06.010

피인용 문헌

  1. Gluten-Free Brewing: Issues and Perspectives vol.6, pp.2, 2019, https://doi.org/10.3390/fermentation6020053
  2. Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer vol.10, pp.8, 2021, https://doi.org/10.3390/foods10081726
  3. A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers vol.26, pp.16, 2019, https://doi.org/10.3390/molecules26164716
  4. Selection of optimal conditions for obtaining malt from buckwheat vol.83, pp.2, 2019, https://doi.org/10.20914/2310-1202-2021-2-93-101
  5. Improving Oxidative Stability and Sensory Properties of Ale Beer by Enrichment with Dried Red Raspberries (Rubus idaeus L.) vol.79, pp.4, 2019, https://doi.org/10.1080/03610470.2020.1864801
  6. Composite malt with dark‐purple rice malt improves the phenolic profile and antioxidant activity of malt extract vol.56, pp.11, 2019, https://doi.org/10.1111/ijfs.15242
  7. Characterization and formation mechanisms of viable, but putatively non-culturable brewer's yeast induced by isomerized hop extract vol.155, 2022, https://doi.org/10.1016/j.lwt.2021.112974