Active Components in Kelp Beer and Its Anticoagulant Effect

Abstract

The brewing technology of kelp beer with kelp powder and its anticoagulant effect were explored in this study by pre-trials and laboratory-scale tests, the adding method and dosage of kelp powder were determined by analysis of anticoagulant effect and sensory evaluation of beers. Then, a 100 L pilot-scale brewing was successfully accomplished, and the physicochemical indexes and flavor components of final kelp beers were determined, the anticoagulant effect of kelp beer was assessed by measuring the values of activated partial thromboplatin time (APTT, 123.16±1.96 s), prothrombin time (PT, 32.80±0.26 s), and thrombin time (TT, 14.22± 0.51 s), which were higher than those of control beer. Finally, by the analysis of infrared spectroscopy, it was the polysaccharides and fucoidans originated from kelp powder in brewing that imparted the anticoagulant effect of kelp beer.

Keywords

• kelp beer
• polysaccharide
• fucoidan
• anticoagulant effect