Effects of acidity and molecular size on bacteriostatic properties of beer hop derivates

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• 作者：Carlos A. Blanco ; Antonio Rojas ; Dieudonn&#xe9 ; Nimubona
• 刊名：Trends in Food Science and Technology
• 出版年：2007
• 期刊代码：87_09242244
• 类别：ce
• 出版时间：March 2007
• 卷：18
• 期：3
• 页码：144-149
• 文件大小：351 K

摘要

Isohumulones exert bacteriostatic effects on most gram-positive bacteria. Hop compounds can cross cytoplasmic membranes in undissociated form, being dissociated internally. Transport pathway across cell membranes requires a reasonably hydrophobic solute of moderate size.

Hydrophobicities of solutes can readily be determined by measuring partition coefficients, P.

Therefore, in order to evaluate the antimicrobial activity of isohumulones and structurally similar molecules, a free energy correlation has been used which allows estimation of log P values. Moreover, the maximum molecular diameter of these molecules has been calculated by using an AM1 semiempirical calculation. A comparative analysis of the antimicrobial potential of the hop derived molecules which might be present in beer is then established.