Activation of membrane-located Ca2+ channels by hop beta acids and their tricyclic transformation products

Journal article


Publication Details

Author(s): Schulz C, Fritz N, Sommer T, Krofta K, Friedland K, Pischetsrieder M
Journal: Food Chemistry
Publisher: ELSEVIER SCI LTD
Publication year: 2018
Volume: 252
Pages range: 215-227
ISSN: 0308-8146


Abstract


Beta-bitter acids of hops (lupulones) revealed sedative and antidepressant-like effects in animal studies. Transformation of beta-acids during beer brewing leads to the formation of tricyclic transformation products, which have a close structural analogy to hyperforin. The latter compound is responsible for the antidepressant activity of St. John's wort by activation of TRPC6 cation channels in neuronal-like cells leading to Ca2+ influx. In this study, nortricyclolupones, dehydrotricyclolupones, and tricyclolupones were isolated from a wort-boiling model and their structures were elucidated by UHPLC-DAD, UHPLC-ESI--MS/MS and 1D/2D-NMR spectroscopy. Beta-bitter acids and their transformation products induced Ca2+ influx in PC12 cells to the same extent as hyperforin. Application of a Ca2+-free environment abolished the Ca2+ elevation, indicating that the increase is mediated by influx across the plasma membrane. Thus, activation of neuronal-like Ca2+-channels by lupulones and tricyclolupones represent a novel mechanism contributing to the antidepressant activity of hops.



FAU Authors / FAU Editors

Friedland, Kristina Prof. Dr.
Professur für Molekulare und Klinische Pharmazie
Fritz, Nikolas
Professur für Molekulare und Klinische Pharmazie
Pischetsrieder, Monika Prof. Dr.
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)
Schulz, Carolin
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)
Sommer, Thomas
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)


External institutions with authors

Hop Research Institute Co., LTD


How to cite

APA:
Schulz, C., Fritz, N., Sommer, T., Krofta, K., Friedland, K., & Pischetsrieder, M. (2018). Activation of membrane-located Ca2+ channels by hop beta acids and their tricyclic transformation products. Food Chemistry, 252, 215-227. https://dx.doi.org/10.1016/j.foodchem.2018.01.073

MLA:
Schulz, Carolin, et al. "Activation of membrane-located Ca2+ channels by hop beta acids and their tricyclic transformation products." Food Chemistry 252 (2018): 215-227.

BibTeX: 

Last updated on 2019-22-07 at 07:32