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Compuestos Funcionales Presentes En La Cerveza Y Su Influencia En La Salud. Functional Compounds Present in Beer and Its Influen

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Compuestos Funcionales Presentes En La Cerveza Y Su Influencia En La Salud. Functional Compounds Present in Beer and Its Influen Artículo científico Ordoñez, et al. COMPUESTOS FUNCIONALES PRESENTES EN LA CERVEZA Y SU INFLUENCIA EN LA SALUD. FUNCTIONAL COMPOUNDS PRESENT IN BEER AND ITS INFLUENCE ON HEALTH. Ordoñez-Araque Roberto1, Rodriguez-Villacres Johnny2, Urresto-Villegas Julio2 Narváez-Aldáz Christian1. 1Facultad de Salud y Bienestar. Escuela de Nutrición y Dietética. Universidad Iberoamericana del Ecuador, Quito, Ecuador. 2 Facultad de Ciencias Agrarias. Carrera de Ingeniería Agrícola mención Agroindustrial. Universidad Agraria del Ecuador, Guayaquil, Ecuador. Autor corresponsal: [email protected] Manuscrito recibido 03 de mayo de 2019. Aceptado para publicación, tras proceso de revisión, el 02 julio de 2019 Resumen La cerveza es una bebida milenaria elaborada a partir de varios procesos biotecnológicos a base de agua, cebada, lúpulo y levadura. Estos elementos otorgan a la cerveza una gran variedad de compuestos funcionales o bioactivos los cuales han sido de interés científico por su efectividad para el tratamiento de enfermedades causadas por estrés oxidativo como el cáncer y la ateroesclerosis. El presente artículo tiene como objetivo identificar los principales componentes bioactivos en la cerveza y su influencia en la salud humana. Se realizó una revisión sistemática consultando en 53 artículos de las principales bases de datos entre los años 2012-2019. Los resultados más importantes encontrados fueron que los compuestos funcionales en la cerveza provienen en un Qualitas, Vol. 17, 105-125. Julio 2019. ISSN: 1390-6569 105 Compuestos funcionales presentes en la cerveza y su influencia en la salud. 70% de la malta de cebada y el 30% del lúpulo, los principales son los compuestos fenólicos (Flavonoles, cumarinas, catequinas, proantocianidinas di y tri-oligoméricas, chalconas preniladas, isoxanthohumol, xanthohumol, desmetilxanthohumol, 6 y 8- prenilnaringenina. Ácido benzoico, cinámico, protocatecuico, gálico, sinápico, ferúlico y p-cúmarico). Conocer los compuestos funcionales presentes en la cerveza nos permitirá analizar las principales acciones terapéuticas de estos compuestos en la salud humana si se tiene una ingesta de la bebida con moderación. Palabras clave: Cerveza, compuestos bioactivos, compuestos fenólicos, xanthohumol. Abstract Beer is a millenary drink made from several biotechnological processes based on water, barley, hops and yeast. These elements give to the beer a wide variety of functional or bioactive compounds which have been of scientific interest for their effectiveness in the treatment of diseases caused by oxidative stress such as cancer and atherosclerosis. The present article aims to identify the main bioactive components in beer and its influence on human health. A systematic review was made by consulting 53 articles of the main databases between 2012-2019 years. The most important results found were that the functional compounds in beer come from 70% of barley malt and 30% from hops, the main ones are the phenolic compounds (Flavonoles, coumarins, catechines, di and tri-oligomeric proanthocyanidins, prenylated chalcones, isoxanthohumol, xanthohumol, desmetilxanthohumol, 6 and 8 prenylnaringenin. Benzoic, cinnamic, protocatechuic, gallic, sinapic, ferulic and p-coumaric acids). Knowing the functional compounds present in beer will allow us to analyze the main therapeutic actions of these compounds in human health if you have a moderate intake of the beverage. Key words: Beer, bioactive compounds, phenolic compounds, xanthohumol. Qualitas, Vol. 17, 105-125. Julio 2019. ISSN: 1390-6569 106 Artículo científico Ordoñez, et al. 1. INTRODUCCIÓN La cerveza es una de las bebidas más antiguas y consumidas en el mundo, la principal operación en su elaboración es la fermentación alcohólica, mediante la acción de levaduras (generalmente Saccharomyces cerevisiae), transformando los azúcares contenidos en el mosto de malta en alcohol etílico y dióxido de carbono. Es una bebida rica en carbohidratos, aminoácidos, minerales, vitaminas y compuestos fenólicos, que se derivan principalmente de la malta y el lúpulo (Sohrabvandi, Mortazavian, y Rezaei, 2012; Denby et al., 2018; Kawa- Rygielska et al., 2019). Los compuestos bioactivos son constituyentes externos que se encuentran en pequeñas cantidades en los alimentos, aunque no son considerados esenciales para la salud humana (Conidi, 2014), estos generalmente son hidrófobos poco solubles en agua, entre los principales tenemos: compuestos fenólicos, carotenoides, aceites esenciales, ácidos grasos esenciales y vitaminas (Bazana, Codevilla, y de Menezes, 2019). La cerveza contiene ácidos fenólicos y flavonoides que se encuentran principalmente en la cebada y el lúpulo, estos compuestos pueden influir en las características sensoriales de la cerveza dándole un sabor amargo y astringente a la bebida, se han identificado algunos de estos compuestos, los más importantes son: antocianinas, derivados del flavonol, alfa ácidos (humulonas), ácidos carboxílicos aromáticos y ácidos fenólicos carboxílicos, chalconas, flavonoles, flavan-3-ol, procianidinas e isoflavonas (Leskošek-Čukalovid, 2016); Cheiran et al., 2019; Kawa- Rygielska et al., 2019; Machado, Faria, Melo, Martins, y Ferreira, 2019). 2. MÉTODOS Se realizó una revisión bibliográfica en las siguientes bases de datos: ProQuest, Scielo, Springer y ScienceDirect. Los descriptores utilizados en la búsqueda fueron los siguientes: compuestos bioactivos, compuestos Qualitas, Vol. 17, 105-125. Julio 2019. ISSN: 1390-6569 107 Compuestos funcionales presentes en la cerveza y su influencia en la salud. fenólicos, cerveza, lúpulo, bioactive compounds, phenolic compounds, beer, lupulus, y xanthohumol. La selección de la bibliografía citada tuvo en cuenta los siguientes criterios de inclusión: 1. Relevancia: Los artículos debían ser claros para la revisión según el título del mismo, relacionado con compuestos bioactivos de la cerveza. 2. Idioma: Solo artículos escritos en inglés o español. 3. Revista y año de publicación: Se seleccionaron los artículos publicados en los últimos 7 años en revistas indexadas. 3. RESULTADOS Y DISCUSIÓN En total se identificaron 435 artículos científicos de los cuales 87 se excluyeron porque sus títulos no eran pertinentes para la revisión, de los 348 artículos en revisión, se excluyeron 81 escritos en otros idiomas que no eran inglés o español, de forma que 267 artículos siguieron en revisión, de los cuales se excluyeron 135 que no cumplían de con los requerimientos de revista y año, finalmente se excluyeron 79 artículos que se encontraban repetidos. Quedando un total de 53 artículos que cumplieron con los criterios de inclusión. Cerveza La cerveza es una bebida compleja, tanto por su elaboración como por sus componentes. Aparte del agua, que normalmente representa más del 90% y aproximadamente el 5% v / v de etanol, contiene alrededor de 800 compuestos orgánicos. Los efectos potencialmente beneficiosos para el cuerpo humano son el resultado de la pequeña cantidad de alcohol y la presencia de varios compuestos, como vitaminas, minerales, oligoelementos, fitoestrógenos y antioxidantes (Leskošek, 2016). Las vitaminas más abundantes en la cerveza son del grupo de la vitamina B, Qualitas, Vol. 17, 105-125. Julio 2019. ISSN: 1390-6569 108 Artículo científico Ordoñez, et al. el ácido fólico se encuentra en cantidades relativamente altas, independientemente de la variedad de cerveza (Koren, Orbán, y Galló, 2017). La cebada (Hordeum vulgare L.) es un grano de cereal altamente recomendable por su composición nutricional, de gran importancia industrial ya que posee alta concentración de carbohidratos, concentración moderada de proteínas, alto contenido de fibra en la dieta, especialmente β-glucano y es una buena fuente de compuestos bioactivos y antioxidantes que pueden ser de gran beneficio para el ser humano (Lahouar, Ghrairi, & El Arem, 2017; Ramakrishna, Sarkar, Schwarz, y Shetty, 2017). Los estudios han demostrado que el consumo moderado de cerveza puede estar asociado con un menor riesgo de enfermedades coronarias y con un efecto inhibidor sobre el crecimiento del cáncer de páncreas (Pai, Sawant, y Ghatak, 2015). Varios hallazgos revelaron que la cebada también contiene una gran variedad de componentes que promueven la salud, como vitaminas, minerales, ácidos grasos esenciales, y otros componentes bioactivos, que incluyen compuestos fenólicos (Šimid, Horvat, & DvojKovid, 2017). Es de conocimiento público los efectos nocivos que el alcohol provoca en nuestro organismo (cirrosis, hepatitis, pancreatitis, cardiopatía y alteraciones conductuales), se ha comprobado que el consumo ligero- moderado de bebidas con bajo índice de alcohol es un factor protector para enfermedades cardiovasculares, accidentes cerebrovasculares, algunos tumores, deterioro cognitivo, desarrollo de diabetes y osteoporosis (Monereo, Rodriguez, & Yoko, 2016). Compuestos bioactivos en la cerveza En la elaboración de cerveza, la finalidad del malteado es llegar a tener una adecuada transformación del endospermo para obtener la calidad deseada de malta; lo cual, además del proceso, depende del genotipo y las condiciones ambientales presentes durante el desarrollo fenológico de la cebada. Se ha observado que diferentes factores como temperatura Qualitas, Vol. 17, 105-125. Julio 2019. ISSN: 1390-6569 109 Compuestos funcionales presentes en la cerveza y su influencia en la salud. y la excesiva aplicación de nitrógeno y otros agroquímicos durante el manejo de este cultivo afectan los niveles de proteína, especialmente de las hordeínas (Huerta, Zamora, &
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