scholarly journals Humulus lupulus L. as a Natural Source of Functional Biomolecules

2020 ◽  
Vol 10 (15) ◽  
pp. 5074
Author(s):  
Gonzalo Astray ◽  
Patricia Gullón ◽  
Beatriz Gullón ◽  
Paulo E. S. Munekata ◽  
José M. Lorenzo
Keyword(s):  
Humulus Lupulus ◽  
Brewing Industry ◽  
High Quality ◽  
Humulus Lupulus L ◽  
Bioactive Ingredients ◽  
Cosmetic Formulation ◽  
Bioactive Potential ◽  
Fresh Foods ◽  
Huge Variety ◽  
Intense Research

Hops (Humulus lupulus L.) are used traditionally in the brewing industry to confer bitterness, aroma, and flavor to beer. However, in recent years, it has been reported that female inflorescences contain a huge variety of bioactive compounds. Due to the growing interest of the consumers by natural ingredients, intense research has been carried out in the last years to find new sources of functional molecules. This review collects the works about the bioactive potential of hops with applications in the food, pharmaceutical, or cosmetic industries. Moreover, an overview of the main extraction technologies to recover biomolecules from hops is shown. Bioactivities of hop extracts such as antibacterial, antifungal, cardioprotective, antioxidant, anti-inflammatory, anticarcinogenic, and antiviral are also summarized. It can be concluded that hops present a high potential of bioactive ingredients with high quality that can be used as preservative agents in fresh foods, extending their shelf life, and they can be incorporated in cosmetic formulation for skincare as well.

scholarly journals Leaf area and intermittent misting on hop plants propagation by stem cuttings

2018 ◽  
Vol 12 (2) ◽  
pp. 508-513
Author(s):  
Erik Nunes Gomes ◽  
Marília Pereira Machado ◽  
José Miola ◽  
Cícero Deschamps
Keyword(s):  
Leaf Area ◽  
Dry Mass ◽  
Economic Importance ◽  
Humulus Lupulus ◽  
Stem Cuttings ◽  
Brewing Industry ◽  
Humulus Lupulus L ◽  
Leaf Retention

Hop (Humulus lupulus L.) is a plant with economic importance due to its use in the brewing industry. The cones produced by the species contain the main substances responsible for the beer’s bitterness and aroma. Hop plants cultivation in Brazil is still incipient and information on efficient methods for its propagation in this context are scarce. The objective of the present study was to evaluate the effect of different leaf areas (two whole leaves, two leaves in half, one whole leaf, one leaf in half and without leaves) in herbaceous stem cuttings planted in environments with and without intermittent misting. The experiment was conducted in a greenhouse in Curitiba-PR, Brazil (25º25’40 “S and 49º16’23” W). After 30 days of planting, the survival, rooting, sprouting and leaf retention percentages, roots number, average roots length and roots and sprouts dry mass were evaluated. Cuttings with one or two whole leaves and two leaves in half in the misting environment showed the highest rooting percentages (between 90.0 and 97.5%). In the without misting environment, the highest values were observed in cuttings with one or two leaves in half and one whole leaf (between 62.5 and 72.5%). Leafless cuttings had low survival percentages (2.5% in both environments). Under intermittent misting conditions it is recommended to prepare stem cuttings with one or two whole leaves and, in the absence of control over the environment humidity, cuttings with one whole leaf are recommended.

Microsatellite variability among wild and cultivated hops (Humulus lupulus L.)

Genome ◽  
2004 ◽  
Vol 47 (5) ◽  
pp. 889-899 ◽  
Author(s):  
Jernej Jakse ◽  
Zlatko Satovic ◽  
Branka Javornik
Keyword(s):  
Genetic Diversity ◽  
Evolutionary Dynamics ◽  
Distance Matrix ◽  
Humulus Lupulus ◽  
Brewing Industry ◽  
Allele Polymorphism ◽  
Breeding Lines ◽  
Perennial Plant ◽  
Humulus Lupulus L ◽  
Wild Accessions

Hop (Humulus lupulus L.) is a dioecious perennial plant native to the northern hemisphere cultivated for its use in the brewing industry. To investigate the genetic diversity present in wild hop accessions in comparison with cultivated hops, microsatellite marker variation was assessed at four loci in 124 accessions of wild (from Europe, Asia and from North America) and cultivated (varieties and breeding lines) hops. A total of 63 alleles were identified, with an average of 15.7 alleles per locus and an average PIC of 0.64 over four loci. The average number of alleles per locus in groups of accessions ranged from 5.75 to 8.30, with the highest number detected in groups of wild hops either of European (EU) or North American (NA) origin. Accessions from NA revealed the highest number of unique alleles indicating the high diversity present in this gene pool. Cluster analysis based on the DD or Dsw distance matrix divided accessions into 10 different clusters, which reflect the relationship among geographically diverse wild accessions and hop cultivars. The highest genetic differences were found between NA wild accessions, forming one distant cluster, and all the other accessions. The differentiation between European wild and cultivated accessions was revealed by PCoA based on the DD distance matrix and by AMOVA results. Cultivated hops differ significantly from wild ones, although most of the variability was found within groups. The molecular variances within groups of cultivated and wild hops were homogeneous, suggesting that a similar level of molecular variability is found in both groups of accessions. The analysis of allele polymorphism and of allele sequences showed that hop germplasm can be differentiated to NA and EU geographic types according to the differences of allele sizes at three loci or by the specific microsatellite repeat type at one locus. The analysis also indicates the different evolutionary dynamics and complex mutations of microsatellite sequences within loci that can be followed in the two biogeographically separated germplasms.Key words: Humulus lupulus L., genetic diversity, germplasm, microsatellites, allele sequence variation.

scholarly journals Assessment of the Suitability of Aromatic and High-Bitter Hop Varieties (Humulus lupulus L.) for Beer Production in the Conditions of the Małopolska Vistula Gorge Region

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 104
Author(s):  
Barbara Sawicka ◽  
Mateusz Śpiewak ◽  
Anna Kiełtyka-Dadasiewicz ◽  
Dominika Skiba ◽  
Bernadetta Bienia ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Essential Oils ◽  
Humulus Lupulus ◽  
High Yield ◽  
Brewing Industry ◽  
Monoterpene Hydrocarbons ◽  
Humulus Lupulus L ◽  
Beer Production

The aim of the study was to assess the yield of cones and the quality of six hop varieties (“Iunga”, “Lubelski”, “Sybilla”, “Magnum”, “Lomik”, “Marynka”) in terms of their suitability for beer production, under the conditions of the Małopolska Vistula Gorge Region (21°53′ E; 51°16′ N) (2015–2017). The scope of the research included the determination of the yield of cones and their physicochemical properties, as well as determination of the contents of hop resins and essential oils. In bitter varieties, the ratio of alpha-acids to beta-acids was stable, while, in aromatic varieties, it was variable. In the essential oils of the studied hop varieties, compounds with myrcene and α-humulene were identified and dominated the profiles. “Iunga”, “Sybilla”, “Lubelski”, and “Lomik” were rich in monoterpene hydrocarbons, mainly myrcene, while there was a bit more α-humulene in the “Marynka” variety. “Magnum” was characterized by an even distribution of monoterpenes and sesquiterpenes. The “Magnum variety turned out the most useful for the brewing industry in this region. The Małopolska Vistula Gorge Region is a region where hops not only achieve a high yield of cones, but also good-quality. The bitterness and aroma content of the hops in this region is high.

scholarly journals Evaluation of genetic variability within actual hop (Humulus lupulus L.) cultivars by an enlarged set of molecular markers

2018 ◽  
Vol 54 (No. 2) ◽  
pp. 86-91 ◽  
Author(s):  
J. Patzak ◽  
A. Henychová
Keyword(s):  
Genetic Variability ◽  
Expressed Sequence Tag ◽  
Molecular Genetic ◽  
Humulus Lupulus ◽  
Appropriate Technology ◽  
Brewing Industry ◽  
Breeding Lines ◽  
Humulus Lupulus L ◽  
Long Time ◽  
Expressed Sequence

Traditional hop (Humulus lupulus L.) cultivars have been used in the brewing industry for a long time. Globally, about ten new breeding lines were released to the market in each decade from ~1970 to 1999. Since 2006, the rate of release of new cultivars has increased tenfold. It is, therefore, important to identify their genotype and origin. Molecular genetic methods based on DNA are the most appropriate technology for this purpose. Recently, we developed an efficient marker system for the authenticity control of hop genotypes based on expressed sequence tag-simple sequence repeats (EST-SSR). In the present study, we enlarged the previously established EST-SSR set with 27 new polymorphic markers and evaluated molecular genetic variability within 135 traditional and new world hop cultivars. Two sets of 10 markers effectively differentiated all used cultivars, with the exception of cultivars derived from the same original genotype such as Saaz, Spalt, Tettnang and Nadwislawsky. Results of molecular genetic variability analyses corresponded with the genealogical and geographical origin of the key cultivars.

scholarly journals High Genetic Diversity and Low Population Differentiation in Wild Hop (Humulus lupulus L.) from Croatia

2021 ◽  
Vol 11 (14) ◽  
pp. 6484
Author(s):  
Martina Grdiša ◽  
Zlatko Šatović ◽  
Zlatko Liber ◽  
Jernej Jakše ◽  
Filip Varga ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Genetic Differentiation ◽  
Population Differentiation ◽  
Isolation By Distance ◽  
Humulus Lupulus ◽  
Northwestern Part ◽  
Sampling Strategies ◽  
Brewing Industry ◽  
High Genetic Diversity ◽  
Humulus Lupulus L

Hop (Humulus lupulus L.) is used in the brewing industry as a source of compounds responsible for the bitterness, aroma, and preservative properties of beer. In this study, we used microsatellite markers to investigate genetic diversity and genetic differentiation of wild hop populations sampled in the northwestern part of Croatia. Analysis of 12 microsatellite loci revealed high diversity and weak population differentiation among wild hop populations. A total of 152 alleles were determined with an average of 12.67 alleles per locus. Observed heterozygosity ranged from 0.689 to 0.839 (average 0.767) and expected heterozygosity ranged from 0.725 to 0.789 (average 0.760). A total of 38 private alleles were detected. The data suggest that H. lupulus populations are not affected by recent bottlenecks. The degree of genetic differentiation among populations was low and not significant for most pairwise FST values, except for the pair of geographically most distant populations. The results did not indicate the existence of genetic structure among the sampled populations. The high genetic diversity and low differentiation among populations, combined with the absence of isolation by distance, indicate the existence of substantial gene flow among wild hop populations. Therefore, extensive sampling per population is clearly required to assess the genetic diversity of hop populations. Sampling strategies involving sampling across a large number of localities represented by only a few samples could lead to erroneous conclusions.

scholarly journals Variation in the Male Hop, Humulus Lupulus L.

1915 ◽  
Vol 7 (2) ◽  
pp. 175-196 ◽  
Author(s):  
H. Wormald
Keyword(s):  
Humulus Lupulus ◽  
General Description ◽  
Brewing Industry ◽  
Commercial Scale ◽  
Humulus Lupulus L ◽  
Vegetative Characters

The hop plant Humulus lupulus L. is best known in Britain from its cultivated forms grown for use in the brewing industry. Those varieties which are grown on a commercial scale in this country all conform to the general description of Humulus lupulus L. and the presumption is that they are all variations (directly, or indirectly through other varieties) from the female form of the original wild hop. Since the plant is dioecious it follows that any one of these varieties was in all probability derived primarily from one ♀ plant which arose either as a mutation or as a hybrid and has subsequently been propagated vegetatively by cuttings or “sets,” i.e. the variety is represented by a number of plants comprising a clone; such a variety is not necessarily provided with a corresponding male form possessing all the vegetative characters of that particular ♀ variety.

scholarly journals Hop (Humulus lupulus L.): Traditional and Present Use, and Future Potential

2021 ◽  
Author(s):  
Helena Korpelainen ◽  
Maria Pietiläinen
Keyword(s):  
Genetic Resources ◽  
Hormone Replacement ◽  
Humulus Lupulus ◽  
Wild Populations ◽  
Brewing Industry ◽  
Beer Brewing ◽  
Medicinal Value ◽  
Humulus Lupulus L ◽  
Future Potential ◽  
New Cultivars

AbstractHop (Humulus lupulus L.): Traditional and Present Use, and Future Potential. Hop (Humulus lupulus) is best known for its use in beer brewing owing to its bittering flavor and floral aroma. Today, the brewing industry uses as much as 98% of the produced hop crop worldwide. However, there are many other uses, some of them known since prehistoric times. Hops, the cone–like female structures called strobili, are the most frequently used part of the hop plant, but other tissues are of interest as well. The present review compiles existing knowledge of the chemical and pharmacological properties, traditional and present uses and further use potential, genetic resources, and breeding attempts in H. lupulus, and discusses climate change challenges to hop production. It contains hundreds of phytochemicals, and some of the secondary metabolites have definite potential pharmacological and medicinal value, but further investigations are desirable. Hop substances are potential alternatives, e.g., in antimicrobial, cancer, metabolic syndrome, and hormone replacement therapy treatments, as well as insecticides, preservatives, and fragrances. There are presently a few hundred cultivated hop varieties, and new cultivars are being developed and tested. Future hop breeding efforts with different quality and adaptation targets can utilize existing genetic resources, such as wild populations and landraces present in many regions.

scholarly journals Hops (Humulus lupulus L.) as a Novel Multipurpose Crop for the Mediterranean Region of Europe: Challenges and Opportunities of Their Cultivation

Agriculture ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 484
Author(s):  
Francesco Rossini ◽  
Giuseppe Virga ◽  
Paolo Loreti ◽  
Nicolò Iacuzzi ◽  
Roberto Ruggeri ◽  
...  
Keyword(s):  
Humulus Lupulus ◽  
Specific Reference ◽  
Research Activity ◽  
Plant Parts ◽  
Craft Beer ◽  
Recent Success ◽  
Natural Medicine ◽  
Humulus Lupulus L ◽  
Challenges And Opportunities ◽  
Almost All

The common hop (Humulus lupulus L.) is a dioecious perennial climbing plant, mainly known for the use of its female inflorescences (cones or, simply, “hops”) in the brewing industry. However, the very first interest towards hops was due to its medicinal properties. Actually, the variety of compounds present in almost all plant parts were (and still are) used to treat or prevent several ailments and metabolic disorders, from insomnia to menopausal symptoms as well as obesity and even cancer. Although hops are predominantly grown for hopping beer, the increasing interest in natural medicine is widening new interesting perspectives for this crop. Moreover, the recent success of the craft beer sector all over the world, made the cultivated hop come out from its traditional growing areas. Particularly, in Europe this resulted in a movement towards southern countries such as Italy, which added itself to the already existing hop industry in Portugal and Spain. In these relatively new environments, a complete knowledge and expertise of hop growing practices is lacking. Overall, while many studies were conducted globally on phytochemistry, bioactivity, and the genetics of hops, results from public research activity on basic hop agronomy are very few and discontinuous as well. The objective of this article is to provide an overview of possible uses, phenology, and agronomic aspects of hops, with specific reference to the difficulties and opportunities this crop is experiencing in the new growing areas, under both conventional and organic farming. The present review aims to fill a void still existing for this topic in the literature and to give directions for farmers that want to face the cultivation of such a challenging crop.

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