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Isolation and Characterisation of Hordatine-Rich Fractions from Brewer’s Spent Grain and Their Biological Activity on α-Glucosidase and Glycogen Phosphorylase α

Author

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  • Daniela Becker

    (Department of Chemistry, Division of Food Chemistry and Toxicology, Technische Universität Kaiserslautern, Erwin-Schrödinger-Straße 52, 67663 Kaiserslautern, Germany)

  • Sandra Permann

    (Department of Chemistry, Division of Food Chemistry and Toxicology, Technische Universität Kaiserslautern, Erwin-Schrödinger-Straße 52, 67663 Kaiserslautern, Germany)

  • Tamara Bakuradze

    (Department of Chemistry, Division of Food Chemistry and Toxicology, Technische Universität Kaiserslautern, Erwin-Schrödinger-Straße 52, 67663 Kaiserslautern, Germany)

  • Simone Stegmüller

    (Department of Chemistry, Division of Food Chemistry and Toxicology, Technische Universität Kaiserslautern, Erwin-Schrödinger-Straße 52, 67663 Kaiserslautern, Germany)

  • Elke Richling

    (Department of Chemistry, Division of Food Chemistry and Toxicology, Technische Universität Kaiserslautern, Erwin-Schrödinger-Straße 52, 67663 Kaiserslautern, Germany)

Abstract

Hordatines are a characteristic class of secondary metabolites found in barley which have been reported to be present in barley malt, beer and, recently, brewer´s spent grain (BSG). However, little is known about their biological activities such as antioxidative effects in beer or antifungal activity as their main task within the plants. We conducted an in vitro investigation of the activity of hordatines isolated from BSG towards enzymes of glucose metabolism. Hordatine-rich fractions from BSG were prepared by solid-liquid extraction (SLE) with 60% acetone followed by purification and fractionation. The fractions were characterised and investigated for their in vitro inhibitory potential on α-glucosidase and glycogen phosphorylase α (GPα). Both enzymes are relevant within the human glucose metabolism regarding the digestion of carbohydrates as well as the liberation of glucose from the liver. In total, 10 hordatine-rich fractions varying in the composition of different hordatines were separated and analysed by mass spectrometry. Hordatine A, B and C, as well as hydroxylated aglycons and many glycosides, were detected in the fractions. The total hordatine content was analysed by HPLC-DAD using a semi-quantitative approach and ranged from 60.7 ± 3.1 to 259.6 ± 6.1 µg p -coumaric acid equivalents/mg fraction. Regarding the biological activity of fractions, no inhibitory effect on GPα was observed, whereas an inhibitory effect on α-glucosidase was detected (IC 50 values: 77.5 ± 6.5–194.1 ± 2.6 µg/mL). Overall, the results confirmed that hordatines are present in BSG in relatively high amounts and provided evidence that they are potent inhibitors of α-glucosidase. Further research is needed to confirm these results and identify the active hordatine structure.

Suggested Citation

  • Daniela Becker & Sandra Permann & Tamara Bakuradze & Simone Stegmüller & Elke Richling, 2022. "Isolation and Characterisation of Hordatine-Rich Fractions from Brewer’s Spent Grain and Their Biological Activity on α-Glucosidase and Glycogen Phosphorylase α," Sustainability, MDPI, vol. 14(14), pages 1-20, July.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:14:p:8421-:d:859173
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    References listed on IDEAS

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    1. Liesbeth Colen & Johan Swinnen, 2016. "Economic Growth, Globalisation and Beer Consumption," Journal of Agricultural Economics, Wiley Blackwell, vol. 67(1), pages 186-207, February.
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