RESEARCH AND DEVELOPMENT TO OBTAIN HOP EXTRACT (Humulus lupulus) WITH LOW BITTERNESS AND VALIDATION OF METABOLIC AND COGNITIVE EFFECTS

• Grant number: 23/18048-1
• Support Opportunities: Research Grants - Innovative Research in Small Business - PIPE
• Start date: February 01, 2025
• End date: October 31, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Aline Rissetti Roquetto
• Grantee: Aline Rissetti Roquetto
• Company: Rubian Xtract Serviços Ltda
• CNAE: Fabricação de produtos alimentícios não especificados anteriormente
• City: Campinas
• Associated researchers: Marcio Lopes ; Philipe dos Santos
• Associated scholarship(s): 24/18749-2 - Research and development to obtain hop extract (Humulus lupulus) with low bitterness and validation of metabolic and cognitive effects, BP.PIPE

Abstract

Hops (Humulus Lupulus) are extensively used in industry to add aroma and flavor in the production of beers, and can also be used as a natural preservative. Currently, companies are concerned about the destination and amount of food waste generated during the production process, representing an environmental problem. In this way, the treatment and processing of this residue can help in the development of new products and applications of substances that would be wasted. The bitter taste of hops is considered essential for beer production, however, the high bitterness of the plant matrix contributes to the low acceptance in food products. Studies with bitter acids from hops have highlighted that these compounds have several biological properties such as improving cognitive function and regulation of appetite through mechanisms mediated by bitter receptors expressed in the intestine. However, the block of cell signaling can impair the release of essential mediators to obtain the beneficial effects of hops. In this sense, the present project aims to develop a hop extract with low bitterness, through the use of bitter blockers, so that the biological properties of hops are preserved. The reduction of bitterness will be evaluated through sensory analyzes applying hop extract on a food basis. To evaluate the biological properties, 50 Wistar rats will be used and randomized into five experimental groups (n=10) treated with a normal fat or high-fat diet for 10 weeks to induce an imbalance in appetite and neurotransmitter levels: C - group treated with a normal fat diet and gavage with a vehicle; C+L - group treated with a normal fat diet and gavage with hop extract; HF - group treated with a high-fat diet and gavage with vehicle; HF+ L - group treated with a high-fat diet and gavage with hop extract; HF+L+BB - group treated with a high-fat diet and gavage with hop extract added with bitter blocker. Gavage will be administered for 21 days and tests will be carried out to assess glucose tolerance, resistance to insulin, and GLP-1 secretion. After the experimental period, the animals will be euthanized, blood and brain tissue samples will be collected to evaluate intestinal hormones and neurotransmitters. It is expected that the use of bitter blocker will be efficient in reduction of the perception of bitter taste and the hop extract will promote changes in the levels of neurotransmitters and intestinal hormones, so that the product can be used as a functional bioactive ingredient in the food, supplement and other. (AU)