Effect of technology of fermentation, filtration and colloidal stabilization on phytoestrogen content in beer.

Abstract

Phytoestrogens from the group of isoflavonoids are plant phytohormones with estrogenic activity that simulate biological effects of natural 17-β-estradiol and have further favourable impacts on human health. Intake of phytoestrogens in low-alcohol beer can be an efficacious remedy for alleviation of climacteric symptoms, for prevention of osteoporosis and cardiovascular diseases in women. Effect of technology of fermentation, filtration and colloidal stabilization on phytoestrogen content in beer was examined in model brewing and fermentation processes. Phytoestrogens daidzein, genistein, formononethin and biochanin A were assessed by the developed method using HPLC-MS. It was found out that in practice commonly used technologies of fermentation and beer maturation (two-phase technology fermenting cellar - cellar, CCT - cellar, single-phase fermentation in CCT) were comparable in terms of phytoestrogen losses between wort and beer. No significant differences in effect of the principal filtration materials, kieselgur and filtration plates on cellulose basis, on phytoestrogens in filtrate were detected. Pasteurization does not affect phytoestrogen content in beer. For colloidal beer stabilization and for phytoestrogen content preservation, stabilization treatment with a sorbent of proteins is applicable. Stabilization with polyphenols sorbent or combination of both types of sorbents is not suitable due to high phytoestrogen losses, that amounted to ca 25 to 35 % compared to nonstabilized beer. Phytoestrogens losses between wort and beer are substantial. Decrease in the sum of the upper mentioned markers of phytoestrogens was approximately 45 to 60 %.Phytoestrogens from the group of isoflavonoids are plant phytohormones with estrogenic activity that simulate biological effects of natural 17-β-estradiol and have further favourable impacts on human health. Intake of phytoestrogens in low-alcohol beer can be an efficacious remedy for alleviation of climacteric symptoms, for prevention of osteoporosis and cardiovascular diseases in women. Effect of technology of fermentation, filtration and colloidal stabilization on phytoestrogen content in beer was examined in model brewing and fermentation processes. Phytoestrogens daidzein, genistein, formononethin and biochanin A were assessed by the developed method using HPLC-MS. It was found out that in practice commonly used technologies of fermentation and beer maturation (two-phase technology fermenting cellar - cellar, CCT - cellar, single-phase fermentation in CCT) were comparable in terms of phytoestrogen losses between wort and beer. No significant differences in effect of the principal filtration materials, kieselgur and filtration plates on cellulose basis, on phytoestrogens in filtrate were detected. Pasteurization does not affect phytoestrogen content in beer. For colloidal beer stabilization and for phytoestrogen content preservation, stabilization treatment with a sorbent of proteins is applicable. Stabilization with polyphenols sorbent or combination of both types of sorbents is not suitable due to high phytoestrogen losses, that amounted to ca 25 to 35 % compared to nonstabilized beer. Phytoestrogens losses between wort and beer are substantial. Decrease in the sum of the upper mentioned markers of phytoestrogens

Keywords

• phytoestrogens
• beer
• technology of fermentation
• colloidal stabilization