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Effects of iso-?-acids, the hop-derived bitter components in beer, on the MRI-based Brain Healthcare Quotient in healthy middle-aged to older adults.

ABSTRACT: Aim: Neurological disorders are a major public health issue worldwide and are often associated with structural changes in the brain. We have previously demonstrated that iso-?-acids (IAAs), the hop-derived bitter components in beer, improve memory impairment in aged and Alzheimer's disease mouse models. In this study, we evaluated the effects of IAA intake on the brain structure in healthy middle-aged to older adults. This study was conducted under the Impulsing Paradigm Change through Disruptive Technologies Program (ImPACT) study launched by the Cabinet office of Japan.

Method: This study employed an open-labeled, single-arm, before and after design. Healthy middle-aged to older adults consumed a beverage containing IAAs (3 mg/190 mL) for 4 weeks.Recently developed magnetic resonance imaging-based brain health indicators were used to evaluate the following brain conditions: the Brain Healthcare Quotient (BHQ) based on gray matter volume (GM-BHQ) and white matter fractional anisotropy (FA-BHQ).

Results: In total, 25 subjects were recruited, and GM-BHQ and FA-BHQ were measured before and after intervention. In all subjects, no significant differences in GM-BHQ and FA-BHQ were observed. In subjects aged ? 60 years (mean 54.5; standard deviation 3.9) (n = 8), GM-BHQ was significantly increased 4 weeks after intervention compared with that before intervention.

Conclusion: Intake of beverages containing IAAs might affect brain aging, particularly in healthy older adults, which may prevent the development of neurological disorders. Future studies employing more robust designs can elucidate the effects of IAAs on GM-BHQ and cognitive functions.

SUBMITTER: Kita M

PROVIDER: S-EPMC7292307 | biostudies-literature | 2019 Dec

REPOSITORIES: biostudies-literature

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Effects of iso-α-acids, the hop-derived bitter components in beer, on the MRI-based Brain Healthcare Quotient in healthy middle-aged to older adults.

Kita Masahiro M Yoshida Satoshi S Kondo Keiji K Yamakawa Yoshinori Y Ano Yasuhisa Y

Neuropsychopharmacology reports 20191006 4

<h4>Aim</h4>Neurological disorders are a major public health issue worldwide and are often associated with structural changes in the brain. We have previously demonstrated that iso-α-acids (IAAs), the hop-derived bitter components in beer, improve memory impairment in aged and Alzheimer's disease mouse models. In this study, we evaluated the effects of IAA intake on the brain structure in healthy middle-aged to older adults. This study was conducted under the Impulsing Paradigm Change through Di ...[more]

PMID: 31587526

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Project description:BACKGROUND: Bitter acids (e.g. humulone) are prenylated polyketides synthesized in lupulin glands of the hop plant (Humulus lupulus) which are important contributors to the bitter flavour and stability of beer. Bitter acids are formed from acyl-CoA precursors derived from branched-chain amino acid (BCAA) degradation and C5 prenyl diphosphates from the methyl-D-erythritol 4-phosphate (MEP) pathway. We used RNA sequencing (RNA-seq) to obtain the transcriptomes of isolated lupulin glands, cones with glands removed and leaves from high ?-acid hop cultivars, and analyzed these datasets for genes involved in bitter acid biosynthesis including the supply of major precursors. We also measured the levels of BCAAs, acyl-CoA intermediates, and bitter acids in glands, cones and leaves. RESULTS: Transcripts encoding all the enzymes of BCAA metabolism were significantly more abundant in lupulin glands, indicating that BCAA biosynthesis and subsequent degradation occurs in these specialized cells. Branched-chain acyl-CoAs and bitter acids were present at higher levels in glands compared with leaves and cones. RNA-seq analysis showed the gland-specific expression of the MEP pathway, enzymes of sucrose degradation and several transcription factors that may regulate bitter acid biosynthesis in glands. Two branched-chain aminotransferase (BCAT) enzymes, HlBCAT1 and HlBCAT2, were abundant, with gene expression quantification by RNA-seq and qRT-PCR indicating that HlBCAT1 was specific to glands while HlBCAT2 was present in glands, cones and leaves. Recombinant HlBCAT1 and HlBCAT2 catalyzed forward (biosynthetic) and reverse (catabolic) reactions with similar kinetic parameters. HlBCAT1 is targeted to mitochondria where it likely plays a role in BCAA catabolism. HlBCAT2 is a plastidial enzyme likely involved in BCAA biosynthesis. Phylogenetic analysis of the hop BCATs and those from other plants showed that they group into distinct biosynthetic (plastidial) and catabolic (mitochondrial) clades. CONCLUSIONS: Our analysis of the hop transcriptome significantly expands the genomic resources available for this agriculturally-important crop. This study provides evidence for the lupulin gland-specific biosynthesis of BCAAs and prenyl diphosphates to provide precursors for the production of bitter acids. The biosynthetic pathway leading to BCAAs in lupulin glands involves the plastidial enzyme, HlBCAT2. The mitochondrial enzyme HlBCAT1 degrades BCAAs as the first step in the catabolic pathway leading to branched chain-acyl-CoAs.

Dataset Information

Effects of iso-?-acids, the hop-derived bitter components in beer, on the MRI-based Brain Healthcare Quotient in healthy middle-aged to older adults.

Publications

Effects of iso-α-acids, the hop-derived bitter components in beer, on the MRI-based Brain Healthcare Quotient in healthy middle-aged to older adults.

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