Brewer's waste isn't spent: Capturing the structural complexity and bioactive properties of hordatines in brewery
River J Pachulicz1, David Nkurunziza1, Olivia Rusli2
1Discipline of Food Science, School of Agriculture, Food and Wine, University of Adelaide, Adelaide, SA 5064, Australia.
Abstract:
Hordatines are phenolamides expressed in barley that impart astringent flavour to beer and possess antifungal properties. They have previously been characterised in brewer's spent grain (BSG) and barley malt rootlets (BMR), common waste products of beer processing that have potential as value-adding commodities. However, the chemical diversity and bioactivity of hordatines in these waste products are underexplored. In this study, hordatines extracted from BSG and BMR using a deep eutectic solvent were structurally interrogated by ion mobility mass spectrometry, with 143 and 170 unique hordatine structures identified respectively. Immense isomerism and ion mobility structural families were observed, with in silico data supporting the resolution of cis and trans configured diastereomers by collisional cross section. Hordatine-enriched extracts displayed potent antioxidant and amyloid fibril inhibition activities, highlighting their bioactivity. These findings demonstrate the structural diversity and bioactive value of hordatines in brewery waste products, supporting their sustainable redirection into value-adding applications.
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