Active Components in Kelp Beer and Its Anticoagulant Effect
DOI:
https://doi.org/10.18832/kp2025.71.1007Keywords:
kelp beer, polysaccharide, fucoidan, anticoagulant effectAbstract
The brewing technology of kelp beer with kelp powder and its anticoagulant effect were explored in this study by pre-trials and laboratory-scale tests, the adding method and dosage of kelp powder were determined by analysis of anticoagulant effect and sensory evaluation of beers. Then, a 100 L pilot-scale brewing was successfully accomplished, and the physicochemical indexes and flavor components of final kelp beers were determined, the anticoagulant effect of kelp beer was assessed by measuring the values of activated partial thromboplatin time (APTT, 123.16±1.96 s), prothrombin time (PT, 32.80±0.26 s), and thrombin time (TT, 14.22± 0.51 s), which were higher than those of control beer. Finally, by the analysis of infrared spectroscopy, it was the polysaccharides and fucoidans originated from kelp powder in brewing that imparted the anticoagulant effect of kelp beer.
References
Abirami, R., Uma, T., Gaurav, R. (2019). Seaweed nutraceuticals and their therapeutic role in disease prevention. Food Science and Human Wellness, 8(3), 252–263. http://doi.org/10.1016/j.fshw.2019.08.001
Abrahama, R., Su, P., Puri. M., Raston, C., Zhang, W. (2018). Optimisation of biorefinery production of alginate, fucoidan and laminarin from brown seaweed Durvillae apotatorum. Algal Research, 38(2), 101389. http://doi.org/10.1016/j.algal. 2018.101389
ASBC (1942). Acidity and pH. Proceedings of the American Society of Brewing Chemists, 3, 103-104.
ASBC (2008). Foam stability of beer using the NIBEM-T meter. Journal of the American Society of Brewing Chemists,, 66(4), 271-272. http://doi.org/10.1094/ASBCJ-2008-1021-02
Beer Judge Certification Program (2015). https://legacy.bjcp.org/docs/SCP_Beer Score Sheet.pdf
Blanco, C., Iglesias, C., Montero O. (2016). Low-alcohol beers: flavor compounds, defects and improvement strategies. Critical Reviews in Food Science and Nutrition, 56(8), 1379-1388. http://doi.org/10.1080/10408398.2012.733979
Bocanegra, A., Bastida, S., Benedi, J., Ródenas, S. (2009). Characteristics and nutritional and cardiovascular-health properties of seaweeds. Journal of Medicinal Food, 12(2), 236–258. http://doi.org/10.1089/jmf.2008.0151
GB4927-2008 (2008). Chinese National Standard: Beer. Chinese Standard Press, Beijing
Gorinstein, S., Caspi, A., Libman, I., Leontowicz, H., Leontowicz, M., Tashma, Z., Katrich, E., Jastrzebski, Z., Trakh-tenberg, S. (2007). Bioactivity of beer and its influence on human metabolism. International Journal of Food Sciences and Nutrition, 58(2), 94–107. http://doi.org/ 10.1080/09637480601108661
Islam, M., Ahmed,S., Kim, Y., Mun, H., Yang, C. (2014). Effect of sea tangle (Laminaria japonica) and charcoal supplementation as alternatives to antibiotics on growth performance and meat quality of ducks. Asian-Australasian Journal of Animal Sciences, 27(2), 217–224. http://doi.org/ 10.5713/ajas.2013.13314
Ke, S., Wei, B., Qiu, W., Zhou, T., Wang, S., Chen, J., Chen, J., Zhang, H., Jin, W., Wang, H. (2020). Structural characte-rization and α-glucosidase inhibitory and antioxidant activities of fucoidans extracted from Saccharina japonica. Chemistry & Biodiversity,17(7), e2000233. http://doi.org/10.1002/cbdv.202000233
Kucharczyk, K., Tuszyński, T. (2018). The effect of temperature on fermentation and beer volatiles at an industrial scale, Journal of the Institute of Brewing, 124(3), 230–235. http://doi.org/10.1002/jib.491
Li, B., Wei, X., Sun, J., Xu, S. (2006). Structural investigation of a fucoidan containing a fucose-free core from the brown seaweed, Hizikia fusiforme. Carbohydrate Research, 341(9), 1135-1146. http://doi.org/10.1016/j.carres.2006.03.035
Li, G., Row, K. (2020). Air assisted dispersive liquid-liquid microextraction (AA-DLLME) using hydrophilic-hydrophobic deep eutectic solvents for the isolation of monosaccharides and amino acids from kelp. Analytical Letters, 53(2), 188–202. http://doi.org/10.1080/00032719.2019.1643358
Li, P., Bai, J., Zhang, X., Yan, Z., He, P., Chen, Y. (2022). Structure and anticoagulant activity of a galactofuranose-containing sulfated polysaccharide from the green seaweed, codium isthmocladum. Molecules, 27(22), 8012. http://doi.org/ 10.3390/molecules27228012
Liu, X., Du, P., Liu, X., Cao, S., Qin, L., He, M., He, X., Mao, W. (2018). Anticoagulant properties of a green algal rhamnan-type sulfated polysaccharide and its low-molecular-weight fragments prepared by mild acid degradation. Marine Drugs, 16(11), 445. http://doi.org/10.3390/md16110445
Liu, X., Wang, S., Cao, S., He, X., Qin, L., He, M., Yang, Y., Hao, J., Mao, W. (2018). Structural characteristics and anticoagulant property in vitro and in vivo of a seaweed sulfated rhamnan. Marine Drugs, 16(7), 243. http://doi.org/10.3390/ md16070243
Luo, L., Wu, M., Xu, L., Lian, W., Xiang, J., Lu, F., Gao, N., Xiao, C., Wang, S., Zhao, J. (2013). Comparision of physicochemical characteristics and anticoagulant activities of polysaccharides from three sea cucumbers. Marine Drugs, 11(2), 399–417. http://doi.org/ 10.3390/md11020399
Ning, Z., Wang, P., Zuo, Z., Tao, X., Gao, L., Xu, C., Wang, Z., Wu, B., Gao, N., Zhao, J. (2022). A fucan sulfate with pentasaccharide repeating units from the sea cucumber holothuriafloridana and its anticoagulant activity. Marine Drugs, 20(6), 377. http://doi.org/10.3390/md20060377
Pires, E.J., Teixeira, J.A., Brányik, T., Brandão, T., Vicente, A.A. (2015). Continuous beer fermentation-diacetyl as a villain. Journal of The Institute of Brewing, 121(1), 55–61. http://doi.org/10.1002/jib.205
Poledníková, M., Voborský, J., Chládek, L., Sruma, T. (1993). Beer production using immobilized yeasts on pilot plant scale (in Czech). Kvasny prumysl, 39(1), 2–7. http://doi.org/10.18832/kp1993001
Procopio, S., Qian, F., Becker, T. (2011). Function and regulation of yeast genes involved in higher alcohol and ester metabolism during beverage fermentation. European Food Research and Technology, 233(5), 721–729. http://doi.org/10.1007/s 00217-011-1567-9
Roos, J., Vuyst, L. (2019). Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production. Journal of the Science of Food and Agriculture, 99(1), 25–38. http://doi.org/10.1002/jsfa.9291
Saravana, P., Cho, Y., Woo, H., Chun, B. (2008). Green and efficient extraction of polysaccharides from brown seaweed by adding deep eutectic solvent in subcritical water hydrolysis. Journal of Cleaner Production, 198(7), 1474–1484. http://doi.org/ 10.1016/j.jclepro.2018.07.151
Šmogrovičová, D., Dōmény, Z. (1999). Beer volatile by-product formation at different fermentation temperature using immobilised yeasts. Process Biochemistry, 34(8), 785–794. http://doi.org/10.1016/S0032-9592(98)00154-X
Wang, D., Sun, J., Zhang, W., Jia, F., Yang, Y., Lin, Z., Feng, J., Pavlovic, M. (2006). Disruption of brewer’s yeast alcohol dehydrogenase II gene and reduction of acetaldehyde content during brewery fermentation. Journal of the American Society of Brewing Chemists, 64(4), 195–201. http://doi.org/10.1094/ASBCJ-64-0195
Wang, J., Wang, F., Yun, H., Zhang, H., Zhang, Q. (2012). Effect and mechanism of fucoidan derivatives from Laminaria japonica in experimental adenine-induced chronic kidney disease. Journal of Ethnopharmacology, 139(3), 807–813. http://doi.org/10.1016/j.jep.2011.12.022
Wang, J., Zhang, Q., Zhang, Z., Hou, Y., Zhang, H. (2011). In-vitro anticoagulant activity of fucoidan derivatives from brown seaweed Laminaria japonica. Chinese Journal of Oceanology and Limnology, 29(3), 679–685. http://doi.org/10.1007/s00343-011-0181-9
Zha, X., Xiao, J., Zhang, H., Wang, J., Pan, L., Yang, X., Luo, J. (2012). Polysaccharides in Laminaria japonica (LP): extraction, physicochemical properties and their hypolipidemic activities in diet-induced mouse model of athero-sclerosis. Food Chemistry, 134(1), 244–252. http://doi.org/10.1016/j.foodchem.2012.02.129
Zoysa, M., Nikapitiya, C., Jeon, Y., Lee, Y., Lee, J. (2008). Anticoagulant activity of sulfated polysaccharide isolated from fermented brown seaweed Sargassum fulvellum. Journal of Applied Phycology, 20(1), 67–74. http://doi.org/10.1007/s10811-007- 9182-7
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Yunqian Cui, Lei Zhu, Xiaocong Wu, Xiangyu Xi
This work is licensed under a Creative Commons Attribution 4.0 International License.
