Number and size of lupulin glands, grandular trichomes of hop (Humulus lupulus L.) play a key role in contents of bitter acids and polyphenols in hop cone

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F14864347%3A_____%2F15%3A%230000644" target="_blank" >RIV/14864347:_____/15:#0000644 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1111/ijfs.12825" target="_blank" >http://dx.doi.org/10.1111/ijfs.12825</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/ijfs.12825" target="_blank" >10.1111/ijfs.12825</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Number and size of lupulin glands, grandular trichomes of hop (Humulus lupulus L.) play a key role in contents of bitter acids and polyphenols in hop cone

Popis výsledku v původním jazyce

Hop (Humulus lupulus L.) inflorescence, commonly known as ?hop cone?, is valuable for contents of bitter acids, essential oils and polyphenols, used in brewing industry and biomedical application. These compounds are predominantly formed in glandular trichomes, known as ?lupulin glands?. In this study, we investigated chemical and morphological characteristics of lupulin glands by microscopy and HPLC analyses. Even though, no significant correlations were found between lupulin glands and hop cones for contents of bitter acids and polyphenols all ratios between individual metabolites (alpha/beta acids, X/alpha acids, X/DMX) were highly and significantly correlated. The average number of lupulin glands on bract/bracteole ranged from 115 to 713 with 28.5%of variability. Linear regression analyses confirmed that total volume of lupulin glands and total lupulin glands area on bract/bracteole surface highly correlated with contents of bitter acids and polyphenols in hop cone. Therefore, lup

Název v anglickém jazyce

Number and size of lupulin glands, grandular trichomes of hop (Humulus lupulus L.) play a key role in contents of bitter acids and polyphenols in hop cone

Popis výsledku anglicky

Hop (Humulus lupulus L.) inflorescence, commonly known as ?hop cone?, is valuable for contents of bitter acids, essential oils and polyphenols, used in brewing industry and biomedical application. These compounds are predominantly formed in glandular trichomes, known as ?lupulin glands?. In this study, we investigated chemical and morphological characteristics of lupulin glands by microscopy and HPLC analyses. Even though, no significant correlations were found between lupulin glands and hop cones for contents of bitter acids and polyphenols all ratios between individual metabolites (alpha/beta acids, X/alpha acids, X/DMX) were highly and significantly correlated. The average number of lupulin glands on bract/bracteole ranged from 115 to 713 with 28.5%of variability. Linear regression analyses confirmed that total volume of lupulin glands and total lupulin glands area on bract/bracteole surface highly correlated with contents of bitter acids and polyphenols in hop cone. Therefore, lup

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EB - Genetika a molekulární biologie

OECD FORD obor

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Projekt

<a href="/cs/project/GA13-03037S" target="_blank" >GA13-03037S: Kombinační regulace a regulační síť transkripčních faktorů účastnících se biosyntézy ozdravných prenylflavonoidů chmelu (Humulus lupulus L.).</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

International Journal of Food Science & Technology

ISSN

1365-2621

e-ISSN

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Svazek periodika

50

Číslo periodika v rámci svazku

8

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

9

Strana od-do

1864-1872

Kód UT WoS článku

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EID výsledku v databázi Scopus

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