Beer consumption and changes in stability of human serum proteins

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dc.contributor.authorGorinstein, Shela
dc.contributor.authorCaspi, Abraham
dc.contributor.authorGoshev, Ivan
dc.contributor.authorMoncheva, Snejana
dc.contributor.authorZemser, Marina
dc.contributor.authorWeisz, Moshe
dc.contributor.authorLibman, Imanuel
dc.contributor.authorLerner, Henry Tzvi
dc.contributor.authorTrakhtenberg, Simon
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2015-10-27T09:52:29Z
dc.date.embargoEndDate2025-01-01
dc.date.issued2001
dc.date.updated2015-10-27T09:52:29Z
dc.description.abstractThe aim of this study was to evaluate the influence of beer consumption (BC) on the functional and structural properties of human serum proteins (HSP). Thirty-eight volunteers (after coronary bypass) were divided into two groups: experimental (EG) and control (CG). Nineteen volunteers of the EG consumed 330 mL per day of beer (about 20 g of alcohol) for 30 consecutive days. The CG volunteers consumed mineral water instead of beer. Blood samples were collected from EG and CG patients before and after the experiment. Albumin (Alb), globulin (Glo), and methanol-precipitable proteins (MPP) from human serum were denatured with 8 M urea. Fluorescence and electrophoresis were employed in order to elucidate urea-induced conformational changes and structural behavior of proteins. The measured fluorescence emission spectra were used to estimate the stability of native and denatured protein fractions before and after BC. It was found that before BC the fractions most stable to urea denaturation were Glo, Alb, and MPP fractions. After BC in most of the beer-consuming patients (EG) some changes in native and denatured protein fractions were detected: a tendency to lower stability and minor structural deviations. These qualitative changes were more profound in MPP than in Alb and Glo. Thus, Glo is more resistible to alcohol influence than Alb, which in turn is more resistible than MPP. No serum protein changes were detected in patients of CG.
dc.format.mimetypeapplication/pdf
dc.identifier.doihttps://doi.org/10.1021/jf001262n
dc.identifier.idgrec006082
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/10459.1/48866
dc.language.isoeng
dc.publisherAmerican Chemical Society
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.1021/jf001262n
dc.relation.ispartofJournal of Agricultural and Food Chemistry, 2001, vol. 49, num. 3, p. 1441-1445
dc.rights(c) American Chemical Society, 2001
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.subject.classificationCervesa
dc.subject.classificationProteïnes en nutrició humana
dc.subject.classificationElectroforesi
dc.subject.classificationFluorescència
dc.subject.otherBeer
dc.subject.otherProteins in human nutrition
dc.subject.otherElectrophoresis
dc.subject.otherFluorescence
dc.titleBeer consumption and changes in stability of human serum proteins
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
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