A group of American students has developed a genetically modified yeast that can ferment beer and produces the chemical resveratrol, known for its anticancer properties. Resveratrol is found in high concentrations in grapes and red wine, berries, peanuts and pistachios.
Studies on mice have shown that resveratrol has anti-inflammatory and anti-oxidant properties beneficial to the cardiovascular system and possibly able to stop the development of cancer cells. The health effects on humans are still to be clarified, but research on this substance has multiplied and there are already dietary supplements of resveratrol.
The genetically modified yeast being studied by the team at Rice University in Houston, Texas, is able to produce resveratrol but for now it has an unpleasant taste and it will be necessary to perfect the research before it can really turn into a palatable beer. But the Texan team believes in its invention: renamed Biobeer, the product was officially presented at iGem, an international event involving students from all over the world engaged in research in the field of genetic engineering.
Genetically modified yeast has a notable advantage over resveratrol supplements: the latter often contain the oxidized form of the molecule, which is not fully activated and is therefore only partially effective. On the other hand, in Biobeer's yeast resveratrol remains active even after fermentation. However, the experimentation is only at the beginning: the production process of resveratrol from yeast is still being perfected and then it will be necessary to act on the taste; finally, the product will have to be approved by the US Food and Drug Administration.
AGI Health – 10/11/2008
Source: Paginemediche.it
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