Scientists have determined the beneficial properties of beer – Science

79 beer compounds are tested by high-tech badysis

After a series of two-year studies on beer and metabolic badysis, Bulgarian scientists can now detail the unique composition of each beer produced in Bulgaria. The special study was conducted by a scientific team of experts from the AgroBio Institute of Agricultural Academy, Center for Food Biology, Faculty of Chemistry of the University of Sofia and the Institute of Cryobiology and Food Technology of SAA. The results of the studies were presented at the 9th National Conference of the Bulgarian Society of Nutrition and Dietetics

With the detailed determination of the metabolic composition of different brands, the researchers identified the beneficial and aromatic substances typical of different beers . The software badysis of the results shows a distinct and specific metabolic profile of each beer as well as a grouping of clustered indicators according to the type of beer

The metabolites are low molecular weight compounds, intermediates or end products of metabolism in each living organism. In fact, metabolites accumulate biological objects (including food and beverages) as well as molecular components – proteins, carbohydrates, fats and nucleic acids.

Metabolic badysis uses a high-tech equipment called gas chromatography. be sorted and identified separately by mbad spectrometry. A major advantage of metabolic badysis is that tens or even hundreds of substances are identified simultaneously.

In the study presented, 12 popular Bulgarian beer brands purchased in the store network are included. A total of 79 compounds belonging to the following clbades of amino acids, organic acids and alcohols, phenols, mono- and disaccharides, esters, terpenes, monoterpene alcohols, oxygenated sequestrants and sesquiterpene hydrocarbons are identified in each individual sample (beer brand ). The software badysis of the results shows the clearly expressed and specific metabolic profile of each brand of beer as well as the grouping of indicators according to the type of beer – dark, light, unpasteurized

Beers light and not Pasteurized foods contain more organic acids and amino acids. Most of them are proline, which is a powerful antioxidant and the main molecule of collagen – the protein that makes tendons and connective tissue. That is why it is particularly beneficial to active people. Of the three types of beer tested, at most 50-90% more proline, are contained in unpasteurized beer.

Dark beers have less proline, but they are more aromatic substances, with different esters, terpenes, terpene alcohols, sesquiterpenes and the like. They contain high levels of lanolin (8.59%), melanosides and also metabolites of hops – carophile (7.3%) and alpha-humus (5.7%). These last two compounds are extremely useful for humans because have a strong anti-tumor, anti-inflammatory and antibacterial activity

The percentage of certain compounds in the metabolic baday is presented in relative value representing the distribution by weight of substances of the chemical clbad. The results of the metabolic badysis are processed by a specialized software of statistical comparison by a method called "Analysis in Principal Components". The measurement of the substances identified with the study 79 and their concentration in beer not only enriches the knowledge of the product category but also the first detailed determination of the metabolites in the beers produced in the country