Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities.
antithrombotic
beer
brewer’s spent grain
cardiovascular disease
fermentation
hops
platelet-activating factor
polar lipids
thrombin
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
20 May 2019
20 May 2019
Historique:
received:
24
04
2019
revised:
14
05
2019
accepted:
19
05
2019
entrez:
30
5
2019
pubmed:
30
5
2019
medline:
30
5
2019
Statut:
epublish
Résumé
The in vitro antithrombotic properties of polar lipid constituents of malted grain (MG), pelleted hops (PH), brewer's spent grain (BSG), spent hops (SH), wort, and bottled beer from the same production line were assessed in human platelets. The total lipids (TL) were extracted according to the Bligh and Dyer method and further separated into the total neutral lipids (TNL) and total polar lipids (TPL) extracts by counter-current distribution. The TL, TNL, and TPL extracts of all samples were assessed for their ability to inhibit platelet-activating factor (PAF) and thrombin-induced human platelet aggregation. The raw materials, by-products, wort, and beer lipid extracts all exhibited antithrombotic properties against PAF and thrombin. However, the beer TPL exhibited the lowest IC
Identifiants
pubmed: 31137500
pii: foods8050171
doi: 10.3390/foods8050171
pmc: PMC6560433
pii:
doi:
Types de publication
Journal Article
Langues
eng
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