{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,2]],"date-time":"2025-10-02T00:39:35Z","timestamp":1759365575995,"version":"build-2065373602"},"reference-count":35,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2025,10,1]],"date-time":"2025-10-01T00:00:00Z","timestamp":1759276800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Hubei Provincial Key R&D Program","award":["2022BBA0064"],"award-info":[{"award-number":["2022BBA0064"]}]},{"name":"Industry-Academia-Research Project of Wuhan Municipal Universities","award":["CXY202203"],"award-info":[{"award-number":["CXY202203"]}]},{"name":"Major Project for First-Class Discipline Development of Jianghan University","award":["2023XKZ026"],"award-info":[{"award-number":["2023XKZ026"]}]},{"name":"Graduate Scientific Research Foundation of Jianghan University","award":["KYCXJJ202448"],"award-info":[{"award-number":["KYCXJJ202448"]}]}],"content-domain":{"domain":["www.mdpi.com"],"crossmark-restriction":true},"short-container-title":["Molecules"],"abstract":"<jats:p>Artemisia selengensis Turcz. (AST), an edible-medicinal herb, contains multifunctional bioactives. This study investigated the application of AST leaf extract (ASTLE) in beer brewing, focusing on the addition stage and its impacts on fermentation dynamics, flavor profile, and functional properties. Fermentation parameters, bioactive compounds (phenolic; flavonoid), and volatiles (using HS-SPME-GC-MS) were analyzed. In vivo efficacy was assessed in high-fat diet-fed mice supplemented for 8 weeks with beer containing 10% ASTLE (post-primary fermentation), evaluating body weight change, serum lipids, and uric acid levels. It was found that adding ASTLE before primary fermentation promoted yeast activity but increased the risk of excessive diacetyl production. Adding ASTLE after primary fermentation significantly increased total phenolic and flavonoid contents. GC-MS analysis revealed that ASTLE contributed 28 additional volatile compounds, including chrysanthenone and eucalyptol, thereby enriching the beer\u2019s flavor profile and complexity. In mice, beer with 10% ASTLE (post-primary fermentation) reduced body-weight gain, and regulated abnormal blood lipids and serum uric acid levels. Adding ASTLE after primary fermentation optimized fermentation stability, bioactive retention, flavor enhancement, and conferred benefits including body-weight regulation, lipid metabolism improvement, and uric acid control, providing a reference for developing functional beers targeting health-conscious consumers.<\/jats:p>","DOI":"10.3390\/molecules30193936","type":"journal-article","created":{"date-parts":[[2025,10,1]],"date-time":"2025-10-01T07:58:13Z","timestamp":1759305493000},"page":"3936","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Impact of Artemisia selengensis Turcz. Leaf Extract on Beer Brewing: Fermentation Dynamics, Flavor Compounds and Hypolipidemic\/Antihyperuricemic Effects"],"prefix":"10.3390","volume":"30","author":[{"given":"Zeyu","family":"Li","sequence":"first","affiliation":[{"name":"Hubei Engineering Research Center for Protection and Utilization of Special Biological Resources in the Hanjiang River Basin, School of Life Sciences, Jianghan University, Wuhan 430056, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jiazhi","family":"Zhou","sequence":"additional","affiliation":[{"name":"Hubei Engineering Research Center for Protection and Utilization of Special Biological Resources in the Hanjiang River Basin, School of Life Sciences, Jianghan University, Wuhan 430056, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Chaoqun","family":"Ye","sequence":"additional","affiliation":[{"name":"Hubei Engineering Research Center for Protection and Utilization of Special Biological Resources in the Hanjiang River Basin, School of Life Sciences, Jianghan University, Wuhan 430056, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jian","family":"Yang","sequence":"additional","affiliation":[{"name":"Hubei Engineering Research Center for Protection and Utilization of Special Biological Resources in the Hanjiang River Basin, School of Life Sciences, Jianghan University, Wuhan 430056, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Changli","family":"Zeng","sequence":"additional","affiliation":[{"name":"Hubei Engineering Research Center for Protection and Utilization of Special Biological Resources in the Hanjiang River Basin, School of Life Sciences, Jianghan University, Wuhan 430056, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,10,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"j2376","DOI":"10.1136\/bmj.j2376","article-title":"Serum uric acid levels and multiple health outcomes: Umbrella review of evidence from observational studies, randomised controlled trials, and mendelian randomisation studies","volume":"357","author":"Li","year":"2017","journal-title":"BMJ"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"101723","DOI":"10.1016\/j.berh.2021.101723","article-title":"Role of diet in hyperuricemia and gout","volume":"35","author":"Danve","year":"2021","journal-title":"Best Pract. 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