Novel phenolic compounds discovered in barley, beer

The study published in Journal of Cereal Science by MTT´s senior research scientist Juha-Matti Pihlava, shows that the diversity of chemical defense compounds typical to barley, namely hordatines and their precursors, is much larger than previously thought. These compounds are found in barley grains, but also in beers brewed from barley malts.

Japanese research teams have previously linked beer hordatines to some physiological effects. Hordatines in beer may stimulate gastrointestinal motility by binding to certain reseptors in smooth, involuntary muscles. Japanese scientists have also identified hordatines as anstringent compounds responsible for, at least partly, beer aftertaste.

More information is needed of the possible health effects of hordatines, their precursor and other phenolamides. However, even at this point, these findings could be utilized in development of new barley based functional products, says Pihlava. -- Our next step will be in reporting the results of hordatine contents in almost 200 beers, covering the most important beer styles from many countries.