Sommer T, Dlugash G, Hübner H, Gmeiner P, Pischetsrieder M (2019)
Publication Status: Published
Publication Type: Journal article
Publication year: 2019
Publisher: ELSEVIER SCI LTD
Book Volume: 276
Pages Range: 745-753
DOI: 10.1016/j.foodchem.2018.10.067
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.
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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