New yeast could prevent hangovers before they happen
Posted 10-02-2015 at 08:51 AM by DavidRaonic
Yeast is a key component of beer, wine, and other fermented foods like kimchi and kefir.
Researchers at the University of Illinois have discovered a new technology that lets them modify a type of yeast widely used in wine and beer so that it will reduce hangovers. American scientists have found a way to boost good qualities in the yeast and reduce bad ones. This allows scientists to make extremely precise genetic changes, targeting specific areas of the yeast's makeup.
The new technology has the potential to banish hangovers by multiplying enzymes to enhance the part of the fermentation process that converts bitter malic acid which occurs naturally in grapes into lactic acid, to produce a smoother wine without the byproducts that cause hangovers.
These new and improved alcoholic beverages could also be more nutritious, researchers say. For example, red wine contains heart-healthy resveratrol, which could be increased tenfold to maximize the health benefits. It could also be possible to introduce beneficial compounds from other foods, such as ginseng, says Yong-Su Jin, one of the University of Illinois investigators.
Genetic modification techniques are becoming even more sophisticated and precise, allowing scientists to develop specialized solutions to target specific shortcomings in crops and food products – and beer and wine drinkers could soon be reaping the benefits
Researchers at the University of Illinois have discovered a new technology that lets them modify a type of yeast widely used in wine and beer so that it will reduce hangovers. American scientists have found a way to boost good qualities in the yeast and reduce bad ones. This allows scientists to make extremely precise genetic changes, targeting specific areas of the yeast's makeup.
The new technology has the potential to banish hangovers by multiplying enzymes to enhance the part of the fermentation process that converts bitter malic acid which occurs naturally in grapes into lactic acid, to produce a smoother wine without the byproducts that cause hangovers.
These new and improved alcoholic beverages could also be more nutritious, researchers say. For example, red wine contains heart-healthy resveratrol, which could be increased tenfold to maximize the health benefits. It could also be possible to introduce beneficial compounds from other foods, such as ginseng, says Yong-Su Jin, one of the University of Illinois investigators.
Genetic modification techniques are becoming even more sophisticated and precise, allowing scientists to develop specialized solutions to target specific shortcomings in crops and food products – and beer and wine drinkers could soon be reaping the benefits
Total Comments 0
