Application of kudzu flowers to reduce beer toxicity
https://doi.org/10.20914/2310-1202-2019-2-184-190
Abstract
Over the past 30 years, alarming growth in alcohol consumption has been observed in many countries around the world, which is reflected in an increase in alcohol production. For example, in China, beer production has increased 2.27 times over the past "*"18 years. The annual per capita consumption of alcoholic beverages in China increased from 4.9 liters in 2003–2005 to 7.2 liters in 2016. In Europe, various chemicals are used to treat alcohol dependence. Eastern medicine for the treatment of alcoholism uses extracts of the plant Pueraria Lobata Flower (kudzu). The principle of action of kudzu is based on a decrease in the activity of enzymes that break down ethanol in the human body, as a result of which the metabolism of ethanol in the liver is optimized. At the same time, the toxic effects of alcohol are reduced. With a decrease in toxicity while enhancing the effect of intoxication, the need for alcohol decreases. The purpose of these studies was to study the effect of the extract from kudzu flowers on reducing the toxicity of ethanol and to identify the possibility of using the extract in brewing. Determination of the concentration of alcohol, at which there is a decrease in its toxicity with the addition of the extract, was carried out using a test with Saccharomyces cerevisiae yeast. In the course of studies, a positive effect of the extract from kudzu flowers on the resistance of yeast to ethanol stress and, as a consequence, on their physiological activity was established. In addition, it was concluded that it is advisable to add the extract from kudzu flowers to beer after the filtration process.
About the Authors
T. V. Meledina
ITMO University
Russian Federation
Dr. Sci. (Engin), professor, food biotechnology vegetable stock department, Kronverksky av., 49, St. Petersburg, Russia
Russian Federation
Dr. Sci. (Engin), professor, food biotechnology vegetable stock department, Kronverksky av., 49, St. Petersburg, Russia
S. G. Davydenko
Baltika Breweries Part of the Carlsberg Group
Cand. Sci. (Biol.), leading biochemist, 6 Upper Lane, 3, St. Petersburg, Russia, 194292
Cand. Sci. (Biol.), leading biochemist, 6 Upper Lane, 3, St. Petersburg, Russia, 194292
K. I. Aravina
ITMO University
master student, food biotechnology vege-table stock department, Kronverksky av., 49, St. Petersburg, Russia
master student, food biotechnology vege-table stock department, Kronverksky av., 49, St. Petersburg, Russia
O. V. Golovinskaia
ITMO University
Cand. Sci. (Engin), associate professor, food biotechnology vegetable stock department, Kronverksky av., 49, St. Petersburg, Russia
Cand. Sci. (Engin), associate professor, food biotechnology vegetable stock department, Kronverksky av., 49, St. Petersburg, Russia
E. R. Amirova
Pacific College of Oriental Medicine
PhD, ,, San Diego, USA
PhD, ,, San Diego, USA
I. V. Novikova
Voronezh State University of Engineering Technologies
Dr. Sci. (Engin), professor, technology of fermentation and sugar production department, Revolution Av., 19 Voronezh, 394036, Russia
Dr. Sci. (Engin), professor, technology of fermentation and sugar production department, Revolution Av., 19 Voronezh, 394036, Russia
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Review
For citations:
Meledina T.V., Davydenko S.G., Aravina K.I., Golovinskaia O.V., Amirova E.R., Novikova I.V. Application of kudzu flowers to reduce beer toxicity. Proceedings of the Voronezh State University of Engineering Technologies. 2019;81(2):184-190. (In Russ.) https://doi.org/10.20914/2310-1202-2019-2-184-190
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