1. Bioactive compounds of hops resulting from the discarding of the beer industry in the control of pathogenic bacteria
- Author
-
Pamela Caroline Lopes, Daiane Vicente, Rodolfo Coelho Prates, Fernando Martins de Albuquerque, Gilmar Sidnei Erzinger, Sofia Cieslak Zimath, and Lineu Fernando Del Ciampo
- Subjects
business.industry ,Chemistry ,Microorganism ,food and beverages ,Pathogenic bacteria ,Antimicrobial ,medicine.disease_cause ,Combinatorial chemistry ,Bacterial cell structure ,Membrane ,medicine ,Brewing ,Efflux ,business ,Electrochemical gradient - Abstract
Currently, special attention is being paid to new compounds called bioactive compounds, mainly from plants. In hops, different types of bioactive compounds are widely used in the production of beer with a high potential for use as antimicrobials. A class of additives improves the performance of antibiotic molecules, but have the risk of inducing resistance of microorganisms to antibiotics, resulting in appearance of new multiresistant superbugs. Hop extracts for brewing have a long list of biocomponents that are not incorporated in beer and are discarded as waste directly in the environment or in wastewater treatment plants. The use of this discarded material has a great potential in the control of several pathological agents, mainly in the animal protein industry. The mechanism of inhibition of bacterial cells by bioactive hops, especially β-acids, α-acids, and iso-α-acids, affects cell membranes where they act as mobile carrier ionophores, catalyzing processes, including the influx of electrons from nondissociated molecules, the exchange of protons for divalent cations such as Mn2+, and efflux of the resulting complex. This leads to the intracellular accumulation of protons, dissipation of the transmembrane proton gradient, and reduction of nutrient uptake by the driving force of the proton and to bacterial cell death.
- Published
- 2021