Monitoring of the dopamine D2 receptor agonists hordenine and N-methyltyramine during the brewing process and in commercial beer samples

Beitrag in einer Fachzeitschrift


Details zur Publikation

Autor(en): Sommer T, Dlugash G, Hübner H, Gmeiner P, Pischetsrieder M
Zeitschrift: Food Chemistry
Verlag: ELSEVIER SCI LTD
Jahr der Veröffentlichung: 2019
Band: 276
Seitenbereich: 745-753
ISSN: 0308-8146


Abstract

The phenethylamine alkaloid hordenine, present in germinated barley, was identified recently as a functionally selective dopamine D2 receptor agonist contributing potentially to the rewarding effects of drinking beer. Here, it was shown that the hordenine precursor N-methyltyramine binds with a similar affinity to the dopamine D2 receptor as hordenine (K-i 31.3 mu M) showing also selectivity towards the G protein-mediated pathway over the beta-arrestin pathway. Using a newly developed UHPLC-ESI-MS/MS method to monitor beer production, we demonstrated that hordenine and N-methyltyramine were released continuously from barley malt during mashing and were stable during fermentation and conditioning. The amounts released from different base malt types were in a similar range but tended to be higher from caramel malts. Hordenine and N-methyltyramine concentrations in 24 types of beer varied between 1.05-6.32 and 0.59-4.61 mg/L, respectively. Thus, the human uptake of the alkaloids during beer consumption is in the low milligram range.


FAU-Autoren / FAU-Herausgeber

Dlugash, Gelena
Lehrstuhl für Allgemeine Psychologie (Motivation, Emotion und Lernen)
Gmeiner, Peter Prof. Dr.
Lehrstuhl für Pharmazeutische Chemie
Hübner, Harald Dr.
Lehrstuhl für Pharmazeutische Chemie
Pischetsrieder, Monika Prof. Dr.
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)
Sommer, Thomas
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)


Zitierweisen

APA:
Sommer, T., Dlugash, G., Hübner, H., Gmeiner, P., & Pischetsrieder, M. (2019). Monitoring of the dopamine D2 receptor agonists hordenine and N-methyltyramine during the brewing process and in commercial beer samples. Food Chemistry, 276, 745-753. https://dx.doi.org/10.1016/j.foodchem.2018.10.067

MLA:
Sommer, Thomas, et al. "Monitoring of the dopamine D2 receptor agonists hordenine and N-methyltyramine during the brewing process and in commercial beer samples." Food Chemistry 276 (2019): 745-753.

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Zuletzt aktualisiert 2019-29-01 um 11:38