title: Inhibition of induced DNA oxidative damage by beers: correlation with the content of polyphenols and melanoidins.
abstract: Beers are a source of dietary flavonoids; however, there exist differences in composition, alcohol concentration, and beneficial activities. To characterize these differences, three kinds of lager beer of habitual consumption in Spain, dark, blond, and alcohol-free, were assayed for total phenolic content, antioxidant activity, superoxide and hydroxyl radical scavenging activities, and in vitro inhibitory effect on DNA oxidative damage. Furthermore, their melanoidin content and correlation with antioxidant activity were evaluated. Dark beer contained the highest total phenolic (489 +/- 52 mg/L) and melanoidin (1.49 +/- 0.02 g/L) contents with a 2-fold difference observed when compared to the alcohol-free beer. For the three kinds of beer, the antioxidant activity measured as N,N-dimethyl-p-phenylenediamine dihydrochloride concentration was strongly correlated with the total polyphenol content (R(2) = 0.91102, p < 0.005) and with the melanoidin content (R(2) = 0.7999, p < 0.05). The results support a positive effect of beers on the protection of DNA oxidative damage, by decreasing the deoxyribose degradation, DNA scission (measured by electrophoresis), and inhibition of 8-hydroxydeoxyguanosine (8-OH-dG) formation. Furthermore, a correlation between the total melanoidin content (R(2) = 0.7309, p < 0.01) and inhibition of 8-OH-dG was observed.
authors.affiliation: Departmento de Biotecnología y Ciencia de los Alimentos, Facultad de Ciencias, Universidad de Burgos, 09001 Burgos, Spain.
authors.forename: Dolores
authors.initials: D
authors.lastname: Rivero
authors.forename: Silvia
authors.initials: S
authors.lastname: Pérez-Magariño
authors.forename: M Luisa
authors.initials: ML
authors.lastname: González-Sanjosé
authors.forename: Victoria
authors.initials: V
authors.lastname: Valls-Belles
authors.forename: Pilar
authors.initials: P
authors.lastname: Codoñer
authors.forename: Pilar
authors.initials: P
authors.lastname: Muñiz
mesh_terms: D000975:Antioxidants / Q000032:analysis / Q000494:pharmacology; D001515:Beer / Q000032:analysis*; D004249:DNA Damage / Q000187:drug effects; D003855:Deoxyribose / Q000737:chemistry; D005419:Flavonoids / Q000032:analysis*; D016166:Free Radical Scavengers / Q000032:analysis / Q000494:pharmacology; D017665:Hydroxyl Radical / Q000737:chemistry; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis*; D011108:Polymers / Q000032:analysis*; D059808:Polyphenols; D013481:Superoxides / Q000737:chemistry
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D016166:Free Radical Scavengers; D010636:Phenols; D011108:Polymers; D059808:Polyphenols; C011908:melanoidin polymers; D013481:Superoxides; D017665:Hydroxyl Radical; D003855:Deoxyribose