Table 3.

Changes of Pro-IL-1β and Cleaved-IL-1β protein levels in the supernatants of macrophages exposed to ATP in the presence of serum obtained before and after a moderate consumption of alcohol-free beer or traditional beer during a period of four weeks. Values were normalized by the total amount of protein (Ponceau) and given as the mean ± SEM. Percentage of released IL-1β values were expressed as the levels of mature IL-1β released respect to the total (pro-IL-1β + cleaved-IL-1β).

	Alcohol-Free Beer		p-Value	Traditional Beer		p-Value
	Before	After		Before	After
Pro-IL-1 β (N = 8)	1.06 ± 0.2	1.20 ± 0.5	0.435	0.94 ± 0.2	1.03 ± 0.3	0.370
Cleaved-IL-1 β (N = 8)	1.58 ± 1.9	2.13 ± 3.1	0.424	1.46 ± 1.5	1.23 ± 1.1	0.418
% Released IL-1 β (N = 8)	36.6 ± 10.9	35.4 ± 11.3	0.506	40.3 ± 11.0	37.6 ± 10.4	0.045