Effects of acidity and molecular size on properties of beer bacteriostatic hop derivates

被引：30

作者：

Blanco, Carlos A. ^{[1
]}

Rojas, Antonio ^{[1
]}

Nimubona, Dieudonne ^{[1
]}

机构：

[1] Univ Valladolid, Dept Ingn Agr & Forestal, Area Tecnol Los Alimentos, ETS Ingn Agr, Palencia 34004, Spain

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2007年 / 18卷 / 03期

关键词：

PARTITION-COEFFICIENTS; FREE-ENERGY; LACTOBACILLUS-BREVIS; ALPHA-ACIDS; LOG-P; RESISTANCE; BACTERIA; ISOHUMULONE; HUMULONE; BINDING;

D O I：

10.1016/j.tifs.2006.09.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Isohumulones exert bacteriostatic effects on most gram-positive bacteria. Hop compounds can cross cytoplasmic membranes in undissociated form, being dissociated internally. Transport pathway across cell membranes requires a reasonably hydrophobic solute of moderate size. Hydrophobicities of solutes can readily be determined by measuring partition coefficients, P. Therefore, in order to evaluate the antimicrobial activity of isohumulones and structurally similar molecules, a free energy correlation has been used which allows estimation of log P values. Moreover, the maximum molecular diameter of these molecules has been calculated by using an AM1 semiempirical calculation. A comparative analysis of the antimicrobial potential of the hop derived molecules which might be present in beer is then established.

引用

页码：144 / 149

页数：6

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