Assessment of the Potential Impact of Aqueous and Ethanolic Malt Extracts on HepG2 Liver Cells.
- 1ESS, Polytechnic of Porto, Rua Dr. António Bernardino de Almeida 400, 4200-072 Porto, Portugal.
- 2REQUIMTE/LAQV, ESS, Polytechnic of Porto, Rua Dr. António Bernardino de Almeida 400, 4200-072 Porto, Portugal.
Abstract
Research background
Malt is the second most abundant raw material in beer production and the main source of phenolic compounds. However, information on the specific contribution of different types of malt to the biological activity of beer and their effects on liver function remains limited. Therefore, this study aims to evaluate the antioxidant potential and effects on liver function of a Portuguese craft beer (imperial stout, IS-N) and the aqueous and ethanolic extracts of the malts present in IS-N beer (Carafa III, Caramunich III, Carapils and Pilsner).Experimental approach
Aqueous and ethanolic extracts of malt were obtained by solid-liquid extraction at a ratio of 1 g of powder to 9 mL of distilled water and 1 g of powder to 10 mL of φ(ethanol)=95 %, respectively. Total phenolic content (TPC) was determined by the Folin-Ciocalteu method, and antioxidant activity was evaluated by ABTS, DPPH and metal chelating capacity (ferrozine) assays. Cytotoxicity was evaluated in HepG2 cells using the MTT assay after exposing the cells to different concentrations of the samples (1-500 µg/mL) for 24 and 48 hours. Liver function was evaluated by determining alanine aminotransferase (ALT) activity in the cell supernatant.Results and conclusions
TPC values, expressed as gallic acid equivalents (GAE), ranged from (7.1±0.5) to (28.2±0.5) mg/g, with the aqueous extract of Caramunich III ((23.6±0.6) mg/g) standing out for its high TPC and greater antioxidant capacity (IC₅₀ ABTS=(17.3±0.8) µg/mL and IC₅₀ DPPH=(152.6±9.3) µg/mL). Malt extracts showed no cytotoxicity up to 250 µg/mL, while IS-N beer with 8.5 % ethanol showed cytotoxicity at 500 µg/mL after 24 hours. IS-N beer induced lower ALT amounts than single malts, suggesting a possible synergistic effect between its bioactive compounds. Thus, evaluating the biological activity of malts could contribute to the production of beers with a better functional profile and reduced hepatic impact.Novelty and scientific contribution
This study breaks new ground by exploring the role of malts in the antioxidant activity and hepatic effects of craft beer, providing new data that could guide the development of beverages with a functional profile that is more beneficial to health.
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BibTeX
@article{santos2026assessment,
title = {{Assessment of the Potential Impact of Aqueous and Ethanolic Malt Extracts on HepG2 Liver Cells.}},
author = {Diana Santos and Maria João Pereira and Ângelo Jesus and Rita Ferraz de Oliveira and Ana Isabel Oliveira and Cláudia Pinho},
journal = {Food technology and biotechnology},
year = {2026},
month = jul,
doi = {10.17113/ftb.64.03.26.9286},
url = {https://europepmc.org/article/MED/42910372},
note = {CC BY},
}
RIS
TY - JOUR
TI - Assessment of the Potential Impact of Aqueous and Ethanolic Malt Extracts on HepG2 Liver Cells.
AU - Diana Santos
AU - Maria João Pereira
AU - Ângelo Jesus
AU - Rita Ferraz de Oliveira
AU - Ana Isabel Oliveira
AU - Cláudia Pinho
PY - 2026
DA - 2026/07/01
JO - Food technology and biotechnology
DO - 10.17113/ftb.64.03.26.9286
UR - https://europepmc.org/article/MED/42910372
AB - Research background Malt is the second most abundant raw material in beer production and the main source of phenolic compounds. However, information on the specific contribution of different types of malt to the biological activity of beer and their effects on liver function remains limited. Therefore, this study aims to evaluate the antioxidant potential and effects on liver function of a Portuguese craft beer (imperial stout, IS-N) and the aqueous and ethanolic extracts of the malts present in IS-N beer (Carafa III, Caramunich III, Carapils and Pilsner).Experimental approach Aqueous and ethanolic extracts of malt were obtained by solid-liquid extraction at a ratio of 1 g of powder to 9 mL of distilled water and 1 g of powder to 10 mL of φ(ethanol)=95 %, respectively. Total phenolic content (TPC) was determined by the Folin-Ciocalteu method, and antioxidant activity was evaluated by ABTS, DPPH and metal chelating capacity (ferrozine) assays. Cytotoxicity was evaluated in HepG2 cells using the MTT assay after exposing the cells to different concentrations of the samples (1-500 µg/mL) for 24 and 48 hours. Liver function was evaluated by determining alanine aminotransferase (ALT) activity in the cell supernatant.Results and conclusions TPC values, expressed as gallic acid equivalents (GAE), ranged from (7.1±0.5) to (28.2±0.5) mg/g, with the aqueous extract of Caramunich III ((23.6±0.6) mg/g) standing out for its high TPC and greater antioxidant capacity (IC₅₀ ABTS=(17.3±0.8) µg/mL and IC₅₀ DPPH=(152.6±9.3) µg/mL). Malt extracts showed no cytotoxicity up to 250 µg/mL, while IS-N beer with 8.5 % ethanol showed cytotoxicity at 500 µg/mL after 24 hours. IS-N beer induced lower ALT amounts than single malts, suggesting a possible synergistic effect between its bioactive compounds. Thus, evaluating the biological activity of malts could contribute to the production of beers with a better functional profile and reduced hepatic impact.Novelty and scientific contribution This study breaks new ground by exploring the role of malts in the antioxidant activity and hepatic effects of craft beer, providing new data that could guide the development of beverages with a functional profile that is more beneficial to health.
SN - 1330-9862
SN - 1334-2606
ER -