Abstract
Purpose: Hopfenmehl (Lupulin) has been used as a raw material for beer for many years to add bitterness, aroma and foam to the end product. Regarding crude drugs, Lupulin was used as a sedative and bitter stomachic medicine as a good medicine with a bitter taste. From the late 1800s to 1900, Lupulin was once listed in the JP and USP, BP, DAB and other overseas pharmacopoeias. Therefore, this time, the author investigated and searched the standards and test methods of Lupulin that were once listed in JP, USP, BP, and DAB. The author also investigated and researched the chemical composition of Lupulin resin and the essential oils appearing in academic literature in the late 1800s, early 1900s, and in recent years. The author then considered the chemical basis of the sedative effect of Lupulin from the academic information on the components of Lupulin collected through research. Furthermore, at today's pharmaceutical level, the author considered whether or not Lupulin is a crude drug that could be effectively utilized in the future with regard to the sedative effect and biologically active effect.
Method: 1) The author investigated and searched for Lupulin standard test methods listed in JP, USP, BP and DAB in the latter half of the 1800s. 2) The author investigated and searched for the chemical composition of Lupulin resin and essential oil appearing in academic literature from the late 1800s to the early 1900s. 3) The author researched and searched for academic information of Lupulin appearing in recent academic literature.
Results: Regarding the Lupulin standard presented in the pharmacopoeia of each country in the latter half of the 1800s, the odor and taste roperties were common. It was shown that the odor had a strong aroma and the taste had a very strong bitterness. Academic literature at the time revealed that the predisposition to bitter was due to the Hopfenbitterstoffe contained in the Lupulin resin. Subsequent studies have shown that Hopfenbitterstoffe can be separated into two weakly acidic crystallized Hopfenbitterstoffe. For each, they were called alfa- and beta-Hopfenbittersäure. Recent advances in pharmaceutical standards, chemical
technology, and instrumental analysis have elucidated the chemical structures of alfa- and beta-Hopfenbittersaeure.
The Humulone of alfa-Hopfen bittersaeure produces Iso alfa-saeure (IsoHumulone) in the process of brewing beer. It is expected to suppress obesity and improve cognitive function for persons with Alzheimer's disease.
Conclusion: The chemical structures of alfa- and beta-Hopfenbittersaeure that make up the Hopfenbitterstoffe of Lupulin's predisposition for generating bitterness have been elucidated. Additionally, the essence of the sedative effect of Lupulin was inferred to be Hopfenbitterstoffe. Furthermore, the bitterness of Lupulin exerts various medicinal effects on a wide variety of pathological conditions.
