Effect of Xanthohumol on Brewing Yeast Cells

Xanthohumol, a prenylated chalcone from hops and beer, is a phenolic compound that has received considerable attention in recent years. This compound has a range of interesting biological properties that may have therapeutic utility: anti-inflammatory, antioxidant, antilipoperoxidative activities as well as antiangiogenic, antiproliferative and apoptotic effects, mainly assessed in vitro studies that reasonably suggest a potential chemopreventive activity. Phenomenon how xanthohumol affects brewing yeast's metabolism, yeast viability and vitality were studied during the production of a xanthohumol enriched beer (10 mg/L xanthohumol). The results showed that yeast viability was slightly decreased by xanthohumol, but on the other hand yeast vitality in the xanthohumol enriched brewing trials was slightly better. The content of higher alcohols and esters was similar to the control in all the xanthohumol enriched brewing trials. In laboratory scale experiment about effect of xanthohumol on brewing yeast growing was done. No effect of xanthohumol on yeast growth was detected. Due to the fact that yeast viability was slightly decreased by xanthohumol, experiment with zymolyase was done. Yeast cells cultivated with xanthohumol are significantly more sensitive to zymolyase treatment.