Exploration and Isolation of Bioactive Natural Products from Beer Brewing Byproduct : 맥주 양조 부산물의 생리 활성 천연물 탐색 및 분리

다국어 초록 (Multilingual Abstract)

Beer brewing process generates byproducts such as spent grain, spent hop, and spent yeast. Since only 15% of the components in hops is transferred to beer, a large quantity of residual materials, called as ‘spent hop’, is produced in brewing industry. Hops have long been used as essential materials in the beer manufacturing process to provide beer with attractive aroma and characteristic bitter taste. They contain a variety of secondary metabolites, including bitter acid derivatives, and prenylated flavonoid. Xanthohumol has been presented 85% in prenylated flavonoid of hop cones and shown various bioacitve effects on radical scavenging properties such as anti-bacterial, antiviral and anti-allergic activities. The aim of this study is the exploration and isolation of bioactive natural products from beer brewing byproduct. Through this study might be expected to reduce the environmental burden of the beer industry.

국문 초록 (Abstract)

맥주 양조 부산물은 사용된 곡물, 사용된 홉, 사용된 효모라고 불리는 많은 부산물들을 생성한다. 홉 성분의 15%만이 맥주로 옮겨지기 때문에 양조장에서 ‘사용한 홉’이라고 하는 다량의 잔류물이 생성된다. 홉은 매력적인 향과 특유의 쓴맛을 내는 맥주를 만들기 위해 오랫동안 맥주 제조 과정에서 필수 원료로 사용되어 왔다. 여기에는 쓴산 유도체 및 프레닐화 플라보노이드를 비롯한 다양한 2차 대사산물이 포함되어 있다. 잔토휴몰은 홉 콘의 플레닐 플라보노이드에서 85%를 구성하며 항박테리아, 항바이러스, 항알레르기 활성과 같은 라디칼 소거 특성에 대한 다양한 생물 활성 효과를 나타낸다. 이 연구의 목적은 맥주 양조 부산물에서 생체 활성 천연 제품을 탐색하고 분리하는 것이다. 본 연구를 통해 맥주 산업의 환경 부담을 줄일 수 있을 것으로 기대된다.

목차 (Table of Contents)

• I. Introduction 1
• 1. A value of beer brewing byproduct 1
• 2.Secondary metabolites of spent hop in beer brewing process 3
• 2.1 Bitter acid derivatives 4
• 2.2 Prenylated flavonoids 5
• 3. Purpose of study 6
• Chapter I. Exploration and Isolation of Secondary Metabolites from Beer Brewing Byproduct 7
• II. Materials and Methods 8
• 1. Materials 8
• 1.1 Plant materials 8
• 1.2 Chemicals and reagents 8
• 2. Methods 9
• 2.1 Extraction and fractionation of components from spent hop 9
• 2.2 Isolation of components from spent hop 10
• 2.3 Structural elucidation of components from spent hop 10
• 2.4 PTP 1B inhibitory activity assay 14
• 2.5 Antioxidant activity assay 15
• 2.5.1 DPPH radical activity 15
• 2.5.2 ABTS+ radical activity 15
• III. Results 16
• 1. Characterization of compounds isolated from spent hop 16
• 2. Identification of compounds isolated from spent hop 18
• 2.1 Compound 1 18
• 2.2 Compound 2 19
• 2.3 Compound 3 20
• 2.4 Compound 4 21
• 2.5 Compound 5 22
• 3. PTP 1B inhibitory activity assay from spent hop 23
• 4. Antioxidant activity assay from spent hop 25
• IV. Discussion 27
• Chapter II. Optimal Extraction Condition of Xanthohumol from Beer Brewing Byproduct 28
• II. Materials and Methods 29
• 1. Materials 29
• 1.1 Plant materials 29
• 1.2 Chemicals and reagents 29
• 2. Methods 30
• 2.1 Extraction conditions 30
• 2.1.1 Solvents 30
• 2.1.2 EtOH concentrations 30
• 2.1.3 Extraction method 30
• 2.2 Sample preparation for HPLC analysis 31
• III. Results 33
• 1. Quantitative analysis 33
• 1.1 Quantitative analysis 33
• 1.2 Method validation 33
• 2. Optimal extraction conditions 37
• 2.1 Extraction conditions 37
• 2.1.1 Solvents 37
• 2.1.2 EtOH concentrations 37
• IV. Discussion 39
• V. References 40
• VI. Appendix 47
• Korean abstract 국문초록 54