BEER AND HEALTH

• Sponsoring Institution: National Institute of Food and Agriculture
• Project Status: COMPLETE
• Funding Source: HATCH
• Reporting Frequency: Annual
• Accession No.: 0220784
• Project Start Date: Oct 1, 2009
• Project End Date: Sep 30, 2014
• Program Code: [(N/A)]- (N/A)

Recipient Organization
UNIVERSITY OF CALIFORNIA, DAVIS
410 MRAK HALL
DAVIS,CA 95616-8671

Performing Department
Food Science and Technology

Non Technical Summary
The topic of beer and health is highly relevant at a time when there has never been greater interest in or awareness of the relationship of diet to bodily health and well-being. We have already established a presence at UC Davis in the arena of beer and health, which is entirely appropriate given the initiative on Foods For Health on campus. The project will reveal an understanding of beer and its impact on the body in a manner that is readily understood by the consumer. From this study the general public will find out 1.the contribution that beer makes to the sodium/potassium balance in the body, something that is highly relevant to optimal cardiovascular health 2.the contribution that beer makes to calcium levels in the diet, this being relevant to bone and muscular health 3.the contribution that beer makes to the prebiotic load of the diet, something highly pertinent to bowel health 4.whether claims made about wine and beer as good sources of antioxidants really is true insofar as whether they do or do not get into the body 5.how brewers might produce low calorie and low carb beers of high quality 6.how brewers might produce beers with much less impact on the environment 7.how UC Davis champions a contemplative approach to the use of alcohol in society

Animal Health Component

(N/A)

Research Effort Categories

Basic

(N/A)

Applied

(N/A)

Developmental

(N/A)

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
701	5010	2000	80%
703	5010	3030	20%

Knowledge Area
703 - Nutrition Education and Behavior; 701 - Nutrient Composition of Food;

Subject Of Investigation
5010 - Food;

Field Of Science
2000 - Chemistry; 3030 - Information and communication;

Keywords

potassium sodium

calcium

prebiotics

polyphenols

low calorie

low carb

novel beers

contemplative

beer

Goals / Objectives
The overall objective of this project is to seek further insight and information pertaining to beer and its impact on human health and society. As such it continues on from project CA-D*-FST-6624-H, Perceived and actual merit of beer as a component of the diet. The specific goals are: 1.Ascertain the mineral composition of a range of beers of different styles and identify the process and ingredient factors that impact on the levels. Especial attention will be given to sodium, potassium and calcium. 2.Establish the extent to which different beers contain prebiotic materials and explore the process and ingredient factors that impact the levels of these substances in beer. 3.Establish protocols and strategies for comparing the extent to which phenolic and polyphenolic materials from beer (as compared to wine) enter the body. 4.Explore novel brewing techniques for the production of reduced calorie and low carb beers. 5.Develop strategies for the production of beers by entirely novel procedures than do not involve traditional raw materials and which accordingly may have potential benefits for the body and for the environment (viz. an indirect impact on human well-being). 6.Pursue contemplative approaches to beer (and other alcoholic beverages). Outputs will be 1.Publications in peer-reviewed journals 2.Articles targeted at the lay-person and consumer, including those in California 3.Meetings held within the auspices of a UC Davis Brewing Center (to be established) 4.Presentations at regional, national and international conferences 5.Possible patents (items 4 and 5) 6.A freshmen seminar as a precursor to a new permanent class (item 6)

Project Methods
Goal 1 will be addressed using analytical services provided within the ANR analytical laboratory at UC Davis. Beers will be obtained from a range of brewing companies in California and we will work with them to evaluate their raw materials and processes in relation to the ion levels measured. Data will be analyzed for significance by appropriate statistical techniques. They will discover useful information regarding their own products and overall the beer-drinker will have useful information on the impact that beers will have on their health in this context, the information reaching them through layman articles and the press and other media. Success will be gauged through the willingness of brewing companies to participate and the successful delivery of data to them and to the public.An analogous approach applied to Goal 2. An element here will be the need to develop a strategy for confirming that putative prebiotic materials already known to be present in beer are actually prebiotic in nature. Based on an initial literature analysis, we will develop a prebiotic-testing strategy in the laboratory.Goal 3 will be to survey the literature for the most pertinent approaches to do this type of study, followed by discussions with the Department of Nutrition and the UC Davis medical School and under the auspices for the Foods For Health Institute to build a team to bring the goal to fruition with suitable trials. Funding will be sought for the work. Success will be gauged on the basis of a meaningful data set answering the question posed, published in a relevant peer-reviewed publication and also conveyed to the consumer through layman articles, press releases and media appearances. Goal 4 will be a lab bench/pilot brewery study that will build on previous work in this la that suggested how a limiting enzyme that restricts the fermentability of wort might be encouraged to work. Beers produced by novel approaches based on the lab trials will be produced and evaluated. Patentable concepts will be explored. Thereafter, the concept will be published in peer-reviewed journal(s).An analogous approach will be taken to Goal 5, though the emphasis will be on flavor technology, insofar as we will build on previous early trials in which we have made ersatz beer based on a bland alcohol base. We will work with sensory specialist Hildegarde Heymann on this. Beers will be presented for tasting to trained panels, brewers and in meetings on campus. After patenting opportunities have been pursued, the concept will be revealed as widely as possible to illustrate how this approach conceptually is of tremendous benefit environmentally, by curtailing energy and raw material usage and waste outputs. Furthermore the approach would minimize health risks from certain putative undesirables that can be found in brewing raw materials (e.g. nitrosamines, pesticide residues). Goal 6 will be pursued through the establishment of a class on campus in which students would debate and come to conclusions on the role of alcohol in society. Criteria for success would be the evaluations from the students but also the publicizing of what we are striving to achieve through the media.

Progress 10/01/09 to 09/30/14

Outputs
Target Audience:The populace of California (and beyond) of legal drinking age. Also the brewing and related industries. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?The project represented a mechanism for training MS students and undergraduate researchers. How have the results been disseminated to communities of interest?Innumerable presentations have been made nationally and internationally to scientific and lay audiences alike. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? 1. Minerals. Levels of diverse inorganic ions in beer have been assessed and compared, including potentially deleterious materials such as iron, copper and manganese. 2. Prebiotics. The reasons why beer contains substantial levels of prebiotics arising from the incomplete degradation of barley beta-glucans have been investigated: the enzymes from yeast that are in theory capable of removing these molecules are not secreted by the cells. We have also confirmed that beer is a rich source of soluble fiber, mostly in the form of arabinoxylan. We have investigated the enzymes that should be capable of hydrolyzing these molecules, however we have identified a novel inhibitor of these enzymes. 3. Phenolics/antioxidants. We showed how different in vitro assays can lead to significantly different rankings of beers and wines for antioxidant potential. We have identified two novel enzymes in malt - ascorbic acid peroxidase and ascorbic acid oxidase - whose activity in mashing may significantly impact the extent to which polyphenolic antioxidants survive into beer. 4. Low gluten beers. It was shown that many commercial malt-based beers actually have very low levels of residual gliadin ("gluten") and that this is due to loss of protein through processing was demonstrated using mass balances studies in the experimental brewery. A commercial enzyme, prolyl endoproteinase, has been demonstrated to remove the last traces of the peptide material to which individuals with coeliac disease are sensitive.

Publications

• Type: Journal Articles Status: Published Year Published: 2014 Citation: Bamforth, C. (2014) Beer and the good life. Brewer & Distiller International, 10(12), 40-41

Progress 01/01/13 to 09/30/13

Outputs
Target Audience: Audiences are the populace of California (and beyond) of legal drinking age. Also the brewing and associated industries. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? The project represents a mechanism for training MS students and undergraduate researchers. How have the results been disseminated to communities of interest? Many presentations have been made to both specialist and lay audiences and there has been substantial media coverage of our work. Audiences and locations for presentations have included diverse Rotary, Kiwanis, Lions and SIRS branches, Sierra Nevada Brewing Company, American Hop Convention, Genentech, American Association of Cereal Chemists, American Society for Microbiology, American Chemical Society, Hull University (UK), British Guild of Beer Writers, Thompson River University (Canada) , American Society of Brewing Chemists, Master Brewers Association of the Americas, University of Massachusetts, Farm To Fermentation Festival, West Coast Metabolomics Center, Culinary Institute of America, University of York (Beeronomics Society), Duquesne University, California Wheat Commission, California Craft Brewers Association, Heriot-Watt University, Humboldt State University, California State University Channel Islands, American River College, as well as student, parent and alumni groups. What do you plan to do during the next reporting period to accomplish the goals? Continuation of the work, including an evaluation of the pro-oxidative capacities of manganese.

Impacts
What was accomplished under these goals? We have identified likely reasons why the arabinoxylans of barley are not well degraded during malting and brewing and why there are high levels of arabinoxylan (soluble fiber) in beer. A new enzyme from malt, ascorbate oxidase, which may have an impact on the level of antioxidant polyphenols that survive into beer, has been characterized. This is the second enzyme that we have identified with this role, the previous one being a peroxidase.

Publications

• Type: Journal Articles Status: Published Year Published: 2013 Citation: Kanauchi, M., Chijimi, A., Ohnishi-Kameyama, M. & Bamforth, C.W. (2013) An investigation of two xylan-degrading enzymes and a novel xylanase inhibitor in malted barley. J. Inst. Brew., 119, 32-40
• Type: Journal Articles Status: Awaiting Publication Year Published: 2014 Citation: Kanauchi, M., Simon, K.J. and Bamforth, C.W. (2014) Ascorbic acid oxidase in barley and malt and its possible role during mashing. J Am Soc Brew Chem, in press
• Type: Journal Articles Status: Published Year Published: 2013 Citation: Bokulich, N.A. and Bamforth, C.W. (2013). The Microbiology of Malting and Brewing. Microbiology and Molecular Biology Reviews, 77, 157-172
• Type: Other Status: Published Year Published: 2013 Citation: Bamforth, C.W. (2013) Looks good, tastes good, does you good. Beer magazine (CAMRA), Winter issue, page 57
• Type: Book Chapters Status: Awaiting Publication Year Published: 2014 Citation: Bamforth, C.W. (2014) Fermented Beverages, in Encyclopedia of Agriculture and Food Systems, Elsevier

Progress 01/01/12 to 12/31/12

Outputs
OUTPUTS: 1. The project represents a mechanism for training MS students and undergraduate researchers. Many presentations have been made to both specialist and lay audiences and there has been substantial media coverage of our work. Audiences and locations for presentations have included diverse Rotary Clubs and SIRS Clubs, Chancellors' Advisory Board, Mars, Sutter Health, American Chemical Society, Student Halls of Residences, University Farm Circle, Anheuser Busch Inbev, Exxon Mobil Research Club, University of Wisconsin, Smithsonian Folk Life Festival (Washington DC), Society of Wine Educators, World Brewing Congress, Davis Senior Center, Capital Region Family Business Center and Council of University of California Staff Assemblies PARTICIPANTS: Principal investigator was Charles Bamforth. Makoto Kanauchi is a collaborating scientist from Miyagi University, Japan TARGET AUDIENCES: Audiences are the populace of California (and beyond) of legal drinking age. Also the brewing and associated industries. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
The reasons why beer contains surviving levels of putative prebiotics arising from the incomplete degradation of barley β-glucans have been further investigated: the enzymes from yeast that are in theory capable of removing these molecules are not secreted from the cells. A new enzyme from malt, ascorbate peroxidase, which may have an impact on the level of antioxidant polyphenols that survive into beer, has been characterized. Comparisons have been made of the metal ion content of different beers, including potentially deleterious entities such as copper and iron.

Publications

• Kanauchi, M., C. W. Bamforth, 2013 Ascorbate peroxidase in malted barley. J Am Soc Brew Chem, in press
• Bamforth, C. W. 2012. Inorganic ions in beer a survey. MBAA TQ, 49, 131-133
• Kanauchi, M., C. W. Bamforth, 2012 β-Glucoside hydrolyzing enzymes from ale and lager strains of brewing yeast. J Am Soc Brew Chem, 70, 303-307

Progress 01/01/11 to 12/31/11

Outputs
OUTPUTS: The project represents a mechanism for training MS students and undergraduate researchers. Many presentations have been made to both specialist and lay audiences and there has been extensive media coverage of our work. Audiences and locations for presentations have included various Rotary Clubs and SIRS Clubs; National Association for Federal Retirees and Current Employees; Northern California section of the Institute of Food Technologists; Cal Aggie Alumni Association (various); meetings of the American Chemical Society (ACS) at CalPoly, San Luis Obispo, University of Nevada-Reno, California Section and Santa Clara Sections, University of the Pacific and Indiana University; Yolo County Farm Bureau and Cooperative Extension; Western Barley Growers Association and Master Brewers Association of the Americas, Calgary; the Foundation Board; National Association of College & University Food Services, UC Davis Mini-Medical School; Culinary Institute of America; Craft Brewers Conference; webinars of the ACS, American Institute of Chemical Engineers and American Society of Microbiology; Freestone Fermentation Festival; Stanford University; American Society of Brewing Chemists, Sanibel Harbor, Fort Myers FL: National Homebrewers Conference, San Diego; Gordon Conference, Mount Holyoke College; Genentech; UC Davis Tahoe Environmental Center; Master Brewers Association of the Americas, Minneapolis; San Jose Biocenter; UC system-wide meeting for emeriti/retiree association representatives; Society for Advancement of Chicanos and Native Americans in Science; Campus Showcase and Parent and Family Weekend; Chancellor's Club; CSU Fresno; Los Altos Morning Forum. PARTICIPANTS: Principal investigator was Charles Bamforth. TARGET AUDIENCES: Audiences are the populace of California (and beyond) of legal drinking age. Also the brewing and associated industries. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
Comparison of the antioxidant potential in beers, red wine and white wine reveals that different assays lead to different rankings of the beverages and that in some tests, on a comparable concentration basis, beer performs similar to or better than wine. Diverse commercial beers have been assayed for their content of peptide species to which celiac patients are sensitive. An ELISA-based procedure was employed. Several commercial beers, despite being produced from barley-based grist, contain levels of problematic protein at only very low levels. A mass balance study in our experimental brewery highlighted how protein is lost throughout the malting and brewing processes and that the inclusion of the commercial enzyme prolyl endoproteinase leads to beer essentially devoid of the problematic protein species.

Publications

• Guerdrum, L.J. & Bamforth, C.W. 2011. Levels of gliadin in commercial beers. Food Chem, 129, 1783-1784.
• Bamforth, C.W. 2011. Health, in Oxford Companion to Beer (ed Oliver, G) pp 423-425.
• DiPietro, M.B. & Bamforth, C.W. 2012. A comparison of the antioxidant potential of wine and beer. J Inst Brew, in press.
• Guerdrum, L.J. & Bamforth, C.W. 2012. Prolamin levels through brewing and the impact of prolyl endopeptidase. J Am Soc Brew Chem, in press.

Progress 01/01/10 to 12/31/10

Outputs
OUTPUTS: The project represents a mechanism for training MS students and undergraduate researchers. Many presentations have been made to both specialist and lay audiences and there has been extensive media coverage of our work. Audiences and locations for presentations have included various Rotary Clubs and SIRS Clubs, Tomato Research Day, Davis, National Agriculture Ambassador Conference, Davis, University of Nottingham, England, various Halls of residence on the UC Davis campus, California Institute of Food and Agriculture Research think tank Davis, Sierra Nevada Brewing Company, Chico, Mini Medical School, UCD Medical Center, Davis, various presentations at the Robert Mondavi Institute Davis, Institute of Brewing and Distilling Asia-Pacific, Surfers' Paradise, Queensland, Australia, American Chemical Society, San Francisco, University Retirement Community, Davis, Stanford University, Master Brewers Association of the Americas District North West, Hood River OR, American Society of Microbiologists, San Diego, American Society of Brewing Chemists, Providence RI, Institute of Brewing and Distilling UK and Ireland lecture tour, brewers of Humboldt County, International Brewing Congress Manchester UK, California State University Sacramento. PARTICIPANTS: Principal investigator was Charles Bamforth. Makoto Kanauchi and Wakana Ishikura were collaborating scientists from Miyagi University, Japan. TARGET AUDIENCES: Audiences are the populace of California (and beyond) of legal drinking age. Also the brewing and associated industries. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
The diversity of fiber and putative pre-biotic materials in a range of beers has been revealed with the indication that beer may be a valuable source of these materials. Mindful consideration of attitudes to alcohol (including beer) in the US have been explored, including the running of a pertinent Freshman seminar. Alternative strategies for the production of beer have been highlighted in the context of pressures on raw material availability and preparedness of brewers to employ different technologies.

Publications

• Kanauchi, M., Ishikura, W. and Bamforth, C.W. 2011. Beta-Glucans and pentosans and their degradation products in commercial beers. J Inst Brew, in press.
• Bamforth, C. (2010) Alcohol Perceptions in the United States of America. Proc IBD Asia-Pacific Section (on CD).
• Bamforth, C.W. 2010. Genetic Resources of Yeast and other Micro-organisms, Harlan II, Cambridge University Press.
• Bamforth, C. 2010. What does the future hold for traditional ingredients Brewers Guardian, 139(2), 42-44.
• Bamforth, C. 2010. Continuous improvement Brewers Guardian, 139(3), 22-24.
• Bamforth, C. 2010. Lets Be Clear. Brewers Guardian, 139(4), 34-36.
• Bamforth, C.W. 2010. Beer is Proof God Loves Us. FT Press, New Jersey.
• Bamforth, C. 2010. Process Aids: Confusion and Consternation. Brewers Guardian, 139(6), 58-60.