2025-10-28 中国科学院(CAS)
In hop glandular trichomes, a flavin-dependent monooxygenase (α-BAS) catalyzes the final step in the biosynthesis of 6S-α-bitter acid. A. Simplified biosynthetic pathway of α-bitter acids; B. Enzymes catalyzing the formation of 6S-α-bitter acid assemble into a protein complex; C. Future “Hoppy Yeast” strains used for producing “hoppy beer” with various flavor combinations. (Image by IGDB)
<関連情報>
- https://english.cas.cn/newsroom/research_news/life/202511/t20251103_1095488.shtml
- https://www.cell.com/plant-communications/fulltext/S2590-3462(25)00290-1
フラビン依存性モノオキシゲナーゼはホップ腺毛における(6 S)-α-苦味酸の形成を促進する A flavin-dependent monooxygenase favors the formation of (6S)-α-bitter acids in hop glandular trichomes
Chengyong Feng ∙ Baoxiu Liu ∙ Peipei Zhao ∙ Liying Ma ∙ Jianxu Li ∙ Guodong Wang
Plant Communications Published:September 23, 2025
DOI:https://doi.org/10.1016/j.xplc.2025.101528
Dear Editor,
In hop (Humulus lupulus, Cannabaceae), the glandular trichomes of the female cones are highly efficient metabolic factories that accumulate specialized metabolites. These metabolites shape beer quality and make hops indispensable to the brewing industry (Schonberger and Kostelecky, 2011). While terpenoids define beer aroma, bitter acids (α-acids and β-acids) confer the characteristic bitterness and were historically important for beer preservation. Among these, the α-acids—humulone, cohumulone, and adhumulone—are considered the “soul” of beer, serving as key ingredients that distinguish beer styles (Oladokun et al., 2017). Chemically, the α-acids undergo thermal isomerization during wort boiling to form iso-α-acids, the compounds responsible for beer bitterness (Figure 1A).
