1
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Kihara M, Hoki T, Hirota N, Saito W, Tokizono Y, Kanatani R, Makimoto R, Zhou TS, Suda N. Characteristics of the barley mutant line ‘N68-411’ with improved balance of malt modification and seed dormancy. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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2
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Trubacheeva NV, Pershina LA. Problems and possibilities of studying malting quality in barley using molecular genetic approaches. Vavilovskii Zhurnal Genet Selektsii 2021; 25:171-177. [PMID: 34901715 PMCID: PMC8627870 DOI: 10.18699/vj21.021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 09/24/2020] [Accepted: 10/26/2020] [Indexed: 11/19/2022] Open
Abstract
About one-third of the world’s barley crop is used for malt production to meet the needs of the brewing
industry. In this regard, the study of the genetic basis of malting quality traits and the breeding of malting barley
varieties that are adaptive to their growing conditions are relevant throughout the world, particularly in the Russian Federation, where the cultivation and use of foreign malting varieties of barley prevails. The main parameters
of malting quality (artificially germinated and dried barley grains) are malt extract, diastatic power, Kolbach index,
viscosity, grain protein, wort β-glucan, free amino nitrogen, and soluble protein content. Most of these components
are under the control of quantitative trait loci (QTLs) and are affected by environmental conditions, which complicates their study and precise localization. In addition, the phenotypic assessment of malting quality traits requires
elaborate, expensive phenotypic analyses. Currently, there are more than 200 QTLs associated with malting parameters, which were identified using biparental mapping populations. Molecular markers are widely used both for
mapping QTL loci responsible for malting quality traits and for performing marker-assisted selection (MAS), which,
in combination with conventional breeding, makes it possible to create effective strategies aimed at accelerating
the process of obtaining new promising genotypes. Nevertheless, the MAS of malting quality traits faces a series of
difficulties, such as the low accuracy of localization of QTLs, their ineffectiveness when transferred to another genetic background, and linkage with undesirable traits, which makes it necessary to validate QTLs and the molecular
markers linked to them. This review presents the results of studies that used MAS to improve the malting quality of
barley, and it also considers studies that searched for associations between genotype and phenotype, carried out
using GWAS (genome-wide association study) approaches based on the latest achievements of high-throughput
genotyping (diversity array technology (DArT) and single-nucleotide polymorphism markers (SNPs)).
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Affiliation(s)
- N V Trubacheeva
- Institute of Cytology and Genetics of the Siberian Branch of the Russian Academy of Sciences, Kurchatov Genomics Center of ICG SB RAS, Novosibirsk, Russia
| | - L A Pershina
- Institute of Cytology and Genetics of the Siberian Branch of the Russian Academy of Sciences, Kurchatov Genomics Center of ICG SB RAS, Novosibirsk, Russia
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Dugulin CA, De Rouck G, Cook DJ. Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1902710] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Celina A. Dugulin
- International Centre for Brewing Science, School of Biosciences, Division of Microbiology, Brewing & Biotechnology, University of Nottingham, Leicestershire, UK
| | - Gert De Rouck
- KU Leuven, Faculty of Engineering Technology, Department of Food and Microbial Technology (CLMT), Laboratory of Enzyme, Fermentation and Brewing Technology, Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - David J. Cook
- International Centre for Brewing Science, School of Biosciences, Division of Microbiology, Brewing & Biotechnology, University of Nottingham, Leicestershire, UK
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Dugulin CA, Clegg SC, De Rouck G, Cook DJ. Overcoming technical barriers to brewing with green (non-kilned) malt: a feasibility study. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.602] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Celina A. Dugulin
- International Centre for Brewing Science, School of Biosciences; University of Nottingham, Sutton Bonington Campus; Sutton Bonington Leicestershire UK
| | - Susan C. Clegg
- International Centre for Brewing Science, School of Biosciences; University of Nottingham, Sutton Bonington Campus; Sutton Bonington Leicestershire UK
| | - Gert De Rouck
- KU Leuven, Bioengineering Technology TC, Ghent and Aalst Technology Campuses; Gebroeders De Smetstraat 9000 Gent
| | - David J. Cook
- International Centre for Brewing Science, School of Biosciences; University of Nottingham, Sutton Bonington Campus; Sutton Bonington Leicestershire UK
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5
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Oganesyants L, Vafin R, Galstyan A, Ryabova A, Khurshudyan S, Semipyatniy V. DNA authentication of brewery products: basic principles and methodological approaches. FOODS AND RAW MATERIALS 2019. [DOI: 10.21603/2308-4057-2019-2-364-374] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Beer DNA authentication is the process of authentication by identification of barley malt Hordeum vulgare or its substitutes, as well as hops and yeast. The method is based on molecular genetic analysis of residual quantities of nucleic acids extracted from the cellular debris of the final product. The aim of the study was to analyse scientific and methodical approaches to extraction of residual quantities of beer raw materials nucleic acids and beer DNA authentication for their later application in determining brewing products authenticity. The technological level discloses the method of DNA extraction from wines, modified for extraction of nucleic acids from beer samples. The method includes the following characteristic peculiarities: stage enzymatic hydrolysis of polysaccharides and polypeptides of dissolved lyophilisate, multiple sedimentation and resursuspension of nucleoproteid complex, RNA removal followed by DNA extraction by organic solvents, and additional DNA purification by magnetic particle adsorption. This review presents the analysis of genetic targets used as molecular markers for gene identification of malting barley varieties and beer DNA authentication. We also provided the interpretation of PCR analysis of Hordeum vulgare varieties and samples of commercial beer. Data on SSR- and SNP-markers of Hordeum vulgare nuclear DNA, used for barley varieties identification and potentially suitable for beer DNA authentication, are also presented. We also analysed genetic targets used in malting barley substitute detection, as well as hops and yeast identification in beer. Data on correlation of amplified DNA targets with beer quality indicators were systematised.
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Affiliation(s)
- Lev Oganesyants
- All-Russian Scientific Research Institute of Brewing, Non-Alcoholic and Wine Industry
| | - Ramil Vafin
- All-Russian Scientific Research Institute of Brewing, Non-Alcoholic and Wine Industry
| | - Aram Galstyan
- All-Russian Scientific Research Institute of Brewing, Non-Alcoholic and Wine Industry
| | - Anastasia Ryabova
- All-Russian Scientific Research Institute of Brewing, Non-Alcoholic and Wine Industry
| | - Sergey Khurshudyan
- All-Russian Scientific Research Institute of Brewing, Non-Alcoholic and Wine Industry
| | - Vladislav Semipyatniy
- All-Russian Scientific Research Institute of Brewing, Non-Alcoholic and Wine Industry
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Goddard R, de Vos S, Steed A, Muhammed A, Thomas K, Griggs D, Ridout C, Nicholson P. Mapping of agronomic traits, disease resistance and malting quality in a wide cross of two-row barley cultivars. PLoS One 2019; 14:e0219042. [PMID: 31314759 PMCID: PMC6636724 DOI: 10.1371/journal.pone.0219042] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2019] [Accepted: 06/16/2019] [Indexed: 11/23/2022] Open
Abstract
Wide crosses between genetically diverged parents may reveal novel loci for crop improvement that are not apparent in crosses between elite cultivars. The landrace Chevallier was a noted malting barley first grown in 1820. To identify potentially novel alleles for agronomic traits, Chevallier was crossed with the modern malting cultivar NFC Tipple generating two genetically diverse recombinant inbred line populations. Genetic maps were produced using genotyping-by-sequencing and 384-SNP genotyping, and the populations were phenotyped for agronomic traits to allow the identification of quantitative trait loci (QTL). Within the semi-dwarf 1 (sdw1) region on chromosome 3H Chevallier conferred increased plant height and reduced tiller number, with QTL for these traits explaining 79.4% and 35.2% of the phenotypic variance observed, respectively. Chevallier was also associated with powdery mildew susceptibility, with a QTL on 1H accounting for up to 19.1% of the variance and resistance at this locus most likely resulting from an Mla variant from Tipple. Two novel QTL for physiological leaf spotting were identified on 3H and 7H, explaining up to 17.1% of the variance and with the Chevallier allele reducing symptom severity on 7H. Preliminary micromalting analysis was also undertaken to compare the malting characteristics of Chevallier and Tipple. Chevallier malt contained significantly lower levels of both α-amylase and wort β-glucan than Tipple malt, however no significant differences were observed for the remaining malting parameters measured. This suggests that the most obvious improvements in barley since the introduction of Chevallier are for agronomic traits such as height, yield and lodging resistance rather than for malting characteristics. Overall, our results demonstrate that this wide cross between Chevallier and Tipple may provide a source of novel QTL for barley breeding.
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Affiliation(s)
- Rachel Goddard
- Department of Crop Genetics, John Innes Centre, Norwich Research Park, Norwich, England
- * E-mail: (RG); (PN)
| | - Sarah de Vos
- Department of Crop Genetics, John Innes Centre, Norwich Research Park, Norwich, England
| | - Andrew Steed
- Department of Crop Genetics, John Innes Centre, Norwich Research Park, Norwich, England
| | - Amal Muhammed
- Faculty of Applied Sciences, University of Sunderland, Sunderland, England
| | - Keith Thomas
- Faculty of Applied Sciences, University of Sunderland, Sunderland, England
- Brewlab Ltd, Sunderland Enterprise Park, Sunderland, England
| | - David Griggs
- Crisp Malting Group Ltd, Fakenham, Norfolk, England
| | - Christopher Ridout
- Department of Crop Genetics, John Innes Centre, Norwich Research Park, Norwich, England
| | - Paul Nicholson
- Department of Crop Genetics, John Innes Centre, Norwich Research Park, Norwich, England
- * E-mail: (RG); (PN)
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7
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Breeding of lipoxygenase-1-less malting barley variety ‘SouthernStar’ and evaluation of malting and brewing quality. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.07.019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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8
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Hoki T, Kanatani R, Saito W, Iimure T, Zhou T, Takoi K, Tanigawa A, Kihara M, Ogushi K. Breeding of lipoxygenase-1-less malting barley variety ‘Satuiku 2 go’. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.483] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- T. Hoki
- Bioresources Research and Development Department; Sapporo Breweries Ltd, 37-1 Nittakizaki, Ota Gunma 370-0393 Japan
| | - R. Kanatani
- Bioresources Research and Development Department; Sapporo Breweries Ltd, 37-1 Nittakizaki, Ota Gunma 370-0393 Japan
| | - W. Saito
- Bioresources Research and Development Department; Sapporo Breweries Ltd, 37-1 Nittakizaki, Ota Gunma 370-0393 Japan
| | - T. Iimure
- Bioresources Research and Development Department; Sapporo Breweries Ltd, 37-1 Nittakizaki, Ota Gunma 370-0393 Japan
| | - T.S. Zhou
- Bioresources Research and Development Department; Sapporo Breweries Ltd, 37-1 Nittakizaki, Ota Gunma 370-0393 Japan
| | - K. Takoi
- Product and Technology Innovation Department; Sapporo Breweries Ltd, 1-10 Okatome, Yaizu Shizuoka 425-0013 Japan
| | - A. Tanigawa
- Product and Technology Innovation Department; Sapporo Breweries Ltd, 1-10 Okatome, Yaizu Shizuoka 425-0013 Japan
| | - M. Kihara
- Bioresources Research and Development Department; Sapporo Breweries Ltd, 37-1 Nittakizaki, Ota Gunma 370-0393 Japan
| | - K. Ogushi
- Bioresources Research and Development Department; Sapporo Breweries Ltd, 37-1 Nittakizaki, Ota Gunma 370-0393 Japan
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9
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Li Y, Schwarz PB. Use of a Ferrous Oxidation-Xylenol Orange (FOX) Assay to Determine Lipoxygenase Activity in Barley and Malt. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-1011-01] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yin Li
- Department of Plant Sciences, North Dakota State University, Fargo
| | - Paul B. Schwarz
- Department of Plant Sciences, North Dakota State University, Fargo
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10
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Abstract
The brewing of beer is an ancient biotechnology, the unit processes of which have not changed in hundreds of years. Equally, scientific study within the brewing industry not only has ensured that modern beer making is highly controlled, leading to highly consistent, high-quality, healthful beverages, but also has informed many other fermentation-based industries.
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Affiliation(s)
- C W Bamforth
- Department of Food Science and Technology, University of California, Davis, California 95616;
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11
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Oozeki M, Sotome T, Haruyama N, Yamaguchi M, Watanabe H, Okiyama T, Kato T, Takayama T, Oyama M, Nagamine T, Suzuki Y, Toyoshima T, Sekiwa T, Oono K, Saito T, Usui M, Arai S, Kumekawa T, Suzuki E, Shirama K, Kihara M, Hoki T, Matsubara H, Ohsawa R. The two-row malting barley cultivar 'New Sachiho Golden' with null lipoxygenase-1 improves flavor stability in beer and was developed by marker-assisted selection. BREEDING SCIENCE 2017; 67:165-171. [PMID: 28588394 PMCID: PMC5445967 DOI: 10.1270/jsbbs.16104] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/24/2016] [Accepted: 11/30/2016] [Indexed: 06/07/2023]
Abstract
Lipoxygenase-1 (LOX-1) null 'New Sachiho Golden' is a two-row malting barley (Hordeum vulgare L.) cultivar released in 2015 that was developed at the Tochigi Prefectural Agricultural Experimental Station by backcross breeding using the high-yield leading cultivar 'Sachiho Golden' as a recurrent parent and the LOX-1 null mutant 'Daikei LM1' as a non-recurrent parent. To develop 'New Sachiho Golden' we used a simple LOX activity assay and marker-assisted selection. This is the first LOX-1 null malting barley cultivar in Japan that is resistant to barley yellow mosaic virus (types I-III). Agronomic characteristics and malting qualities of 'New Sachiho Golden' were similar to those of 'Sachiho Golden', except that 'New Sachiho Golden' had no LOX activity in ungerminated grains and had clearly lower LOX activity during malting than 'Sachiho Golden'. The concentrations of a trans-2-nonenal (T2N) precursor in wort and beer made from 'New Sachiho Golden' were significantly lower than in those made from 'Sachiho Golden', both before and after storage.
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Affiliation(s)
- Mika Oozeki
- Tochigi Prefectural Agricultural Experiment Station,
1080 Kawaraya, Utsunomiya, Tochigi 320-0002,
Japan
- Faculty of Life and Environmental Science, University of Tsukuba,
1-1-1 Tennohdai, Tsukuba, Ibaraki 305-8572,
Japan
| | - Toshinori Sotome
- Tochigi Prefectural Agricultural Experiment Station,
1080 Kawaraya, Utsunomiya, Tochigi 320-0002,
Japan
| | - Naoto Haruyama
- Tochigi Prefectural Agricultural Experiment Station,
1080 Kawaraya, Utsunomiya, Tochigi 320-0002,
Japan
| | - Masahiro Yamaguchi
- Tochigi Prefectural Agricultural Experiment Station,
1080 Kawaraya, Utsunomiya, Tochigi 320-0002,
Japan
| | - Hirohisa Watanabe
- Tochigi Prefectural Agricultural Experiment Station,
1080 Kawaraya, Utsunomiya, Tochigi 320-0002,
Japan
| | - Takeshi Okiyama
- Tochigi Prefectural Agricultural Experiment Station,
1080 Kawaraya, Utsunomiya, Tochigi 320-0002,
Japan
| | - Tsuneo Kato
- Tochigi Prefectural Agricultural Experiment Station,
1080 Kawaraya, Utsunomiya, Tochigi 320-0002,
Japan
| | - Toshiyuki Takayama
- Tochigi Prefectural Agricultural Experiment Station,
1080 Kawaraya, Utsunomiya, Tochigi 320-0002,
Japan
| | - Makoto Oyama
- Tochigi Prefectural Agricultural Experiment Station,
1080 Kawaraya, Utsunomiya, Tochigi 320-0002,
Japan
| | - Takashi Nagamine
- Tochigi Prefectural Agricultural Experiment Station,
1080 Kawaraya, Utsunomiya, Tochigi 320-0002,
Japan
- Asahi Breweries, Ltd.,
1-23-1 Azumabashi, Sumida, Tokyo 130-8602,
Japan
| | - Yasuo Suzuki
- Tochigi Prefectural Agricultural Experiment Station,
1080 Kawaraya, Utsunomiya, Tochigi 320-0002,
Japan
| | - Takako Toyoshima
- Tochigi Prefectural Agricultural Experiment Station,
1080 Kawaraya, Utsunomiya, Tochigi 320-0002,
Japan
| | - Takahiro Sekiwa
- Tochigi Prefectural Agricultural Experiment Station,
1080 Kawaraya, Utsunomiya, Tochigi 320-0002,
Japan
| | - Kaori Oono
- Tochigi Prefectural Agricultural Experiment Station,
1080 Kawaraya, Utsunomiya, Tochigi 320-0002,
Japan
| | - Tetsuya Saito
- Tochigi Prefectural Agricultural Experiment Station,
1080 Kawaraya, Utsunomiya, Tochigi 320-0002,
Japan
| | - Masao Usui
- Tochigi Prefectural Agricultural Experiment Station,
1080 Kawaraya, Utsunomiya, Tochigi 320-0002,
Japan
| | - Shin Arai
- Tochigi Prefectural Agricultural Experiment Station,
1080 Kawaraya, Utsunomiya, Tochigi 320-0002,
Japan
| | - Terunobu Kumekawa
- Tochigi Prefectural Agricultural Experiment Station,
1080 Kawaraya, Utsunomiya, Tochigi 320-0002,
Japan
| | - Emiko Suzuki
- Tochigi Prefectural Agricultural Experiment Station,
1080 Kawaraya, Utsunomiya, Tochigi 320-0002,
Japan
| | - Kaori Shirama
- Tochigi Prefectural Agricultural Experiment Station,
1080 Kawaraya, Utsunomiya, Tochigi 320-0002,
Japan
| | - Makoto Kihara
- Sapporo Breweries Ltd.,
37-1 Kizaki, Oota, Gunma 370-0393,
Japan
| | - Takehiro Hoki
- Sapporo Breweries Ltd.,
37-1 Kizaki, Oota, Gunma 370-0393,
Japan
| | - Hideki Matsubara
- Asahi Breweries, Ltd.,
1-23-1 Azumabashi, Sumida, Tokyo 130-8602,
Japan
| | - Ryo Ohsawa
- Faculty of Life and Environmental Science, University of Tsukuba,
1-1-1 Tennohdai, Tsukuba, Ibaraki 305-8572,
Japan
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Huang S, Yu J, Yin H, Lu J, Dong J, Li X, Hu S, Liu J. Optimization of kilning progress for equilibrating multiple parameters that strictly affect malt flavour and sensory evaluation. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.369] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Shuxia Huang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; Wuxi 214122 China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi 214122 China
- School of Biotechnology; Jiangnan University; Wuxi 214122 China
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd; Qingdao 266100 China
| | - Junhong Yu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd; Qingdao 266100 China
| | - Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd; Qingdao 266100 China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; Wuxi 214122 China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi 214122 China
- School of Biotechnology; Jiangnan University; Wuxi 214122 China
| | - Jianjun Dong
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd; Qingdao 266100 China
| | - Xiaomin Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education; Jiangnan University; Wuxi 214122 China
- National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi 214122 China
- School of Biotechnology; Jiangnan University; Wuxi 214122 China
| | - Shumin Hu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd; Qingdao 266100 China
| | - Jia Liu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd; Qingdao 266100 China
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Guo G, Dondup D, Yuan X, Gu F, Wang D, Jia F, Lin Z, Baum M, Zhang J. Rare allele of HvLox-1 associated with lipoxygenase activity in barley (Hordeum vulgare L.). TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2014; 127:2095-103. [PMID: 25212109 PMCID: PMC4180031 DOI: 10.1007/s00122-014-2362-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/18/2013] [Accepted: 07/13/2014] [Indexed: 05/28/2023]
Abstract
KEY MESSAGE Identification and allele-specific marker development of a functional SNP of HvLox - 1 which associated with barley lipoxygenase activity. Improving the stability of the flavor of beer is one of the main objectives in breeding barley for malting, and lipoxygenase-1 (LOX-1) is a key enzyme controlling this trait. In this study, a modified LOX activity assay was used for null LOX-1 mutant screening. Four barley landraces with no detected level of LOX-1 activity were screened from 1,083 barley germplasm accessions from China. The genomic sequence diversity of the HvLox-1 gene of the four null LOX-1 Chinese landraces was compared with that of a further 76 accessions. A total of 104 nucleotide polymorphisms were found, which contained 83 single-nucleotide polymorphisms (SNPs), 7 multiple-nucleotide polymorphisms, and 14 insertions and deletions. Most notably, we found a rare C/G mutation (SNP-61) in the second intron which led to null LOX-1 activity through an altered splicing acceptor site. In addition, an allele-specific polymerase chain reaction marker was developed for the genotyping of SNP-61, which could be used in breeding programs for barley to be used for malting. The objective was to improve beer quality.
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Affiliation(s)
- Ganggang Guo
- Key Laboratory of Crop Germplasm Resources and Utilization (Ministry of Agriculture), The National Key Facility for Crop Gene Resources and Genetic Improvement, Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, 100081 China
| | - Dawa Dondup
- Key Laboratory of Crop Germplasm Resources and Utilization (Ministry of Agriculture), The National Key Facility for Crop Gene Resources and Genetic Improvement, Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, 100081 China
- Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa, 850032 China
| | - Xingmiao Yuan
- Key Laboratory of Crop Germplasm Resources and Utilization (Ministry of Agriculture), The National Key Facility for Crop Gene Resources and Genetic Improvement, Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, 100081 China
| | - Fanghong Gu
- China National Research Institute of Food and Fermentation Industries, Beijing, 100027 China
| | - Deliang Wang
- China National Research Institute of Food and Fermentation Industries, Beijing, 100027 China
| | - Fengchao Jia
- Technical Research Center of Beijing Yanjing Brewery Group Co. Ltd, Beijing, 101300 China
| | - Zhiping Lin
- Technical Research Center of Beijing Yanjing Brewery Group Co. Ltd, Beijing, 101300 China
| | - Michael Baum
- International Center for Agricultural Research in the Dry Areas, Amman, 11195 Jordan
| | - Jing Zhang
- Key Laboratory of Crop Germplasm Resources and Utilization (Ministry of Agriculture), The National Key Facility for Crop Gene Resources and Genetic Improvement, Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, 100081 China
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14
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Ye H, Harasymow S, Zhang XQ, Paynter B, Wu D, Jones M, Shu X, Li C. Sequence variation and haplotypes of lipoxygenase gene LOX-1 in the Australian barley varieties. BMC Genet 2014; 15:36. [PMID: 24641784 PMCID: PMC4003807 DOI: 10.1186/1471-2156-15-36] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2013] [Accepted: 03/10/2014] [Indexed: 11/12/2022] Open
Abstract
Background Lipoxygenases are a family of enzymes which catalyse the hydroperoxidation of polyunsaturated fatty acids with a cis, cis-1,4-pentadiene to form conjugated hydroperoxydienes. Lipoxygenase-1 (LOX-1) in barley worsens the flavour and foam stability of beer. It has become a major selection criteria for malting quality in the last few years. Results Lipoxygenase activity was investigated in 41 Australian barley cultivars and advanced breeding lines released since the 1950s; the cultivars differed markedly, ranging from 22.3 to 46.5 U/g. The structural gene and its promoter of lipoxygenase-1 were sequenced from the barley varieties representing different levels of LOX. Based on the analysis of nucleotide and deduced amino acid sequences, two major haplotypes were identified. Barley varieties with lower LOX were classified into three categories based on their pedigrees and sequence variations in the structural gene: (1) barley varieties derived from Canadian varieties with the pre-harvest sprouting susceptible allele, (2) Skiff and Hindmarsh with unique haplotype in the structural gene, and (3) Gairdner and Onslow with an unknown mechanism. Conclusion Lipoxygenase activity has been reduced in the malting barley cultivars in the last 60 years although it is only recognized as a malting quality trait recently. There are clear haplotypes of the lipoxygenase structual gene. The polymorphisms detected in the structural gene can be used to design molecular markers for selection of low LOX haplotype. Other mechanisms also existed for controlling lipoxygenase activity. The results suggest that it is possible to develop barley varieties with lower LOX by combination of low LOX-1 haplotype and other trans-regulation factors.
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Affiliation(s)
| | | | | | | | | | | | - Xiaoli Shu
- State Key Lab of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou 310029, P,R, Chin.
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15
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Genetic Improvement of Malting Quality through Conventional Breeding and Marker-assisted Selection. ACTA ACUST UNITED AC 2009. [DOI: 10.1007/978-3-642-01279-2_9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/12/2023]
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Hirota N, Kuroda H, Takoi K, Kaneko T, Kaneda H, Yoshida I, Takashio M, Ito K, Takeda K. Brewing Performance of Malted Lipoxygenase-1 Null Barley and Effect on the Flavor Stability of Beer. Cereal Chem 2006. [DOI: 10.1094/cc-83-0250] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- N. Hirota
- Bioresources Research and Development Laboratories, Sapporo Breweries, Ltd., 37-1 Nitta-Kizaki, Ota, Gunma 370-0393, Japan
- Corresponding author. Phone: +81276561455. Fax: +81276561605. E-mail:
| | - H. Kuroda
- Frontier Laboratories of Value Creation, Sapporo Breweries, Ltd., 10 Okatome, Yaizu, Shizuoka 425-0013, Japan
| | - K. Takoi
- Production & Technology Development Center, Sapporo Breweries, Ltd., 10 Okatome, Yaizu, Shizuoka 425-0013, Japan
| | - T. Kaneko
- Bioresources Research and Development Laboratories, Sapporo Breweries, Ltd., 37-1 Nitta-Kizaki, Ota, Gunma 370-0393, Japan
| | - H. Kaneda
- Frontier Laboratories of Value Creation, Sapporo Breweries, Ltd., 10 Okatome, Yaizu, Shizuoka 425-0013, Japan
| | - I. Yoshida
- Production & Technology Development Center, Sapporo Breweries, Ltd., 10 Okatome, Yaizu, Shizuoka 425-0013, Japan
| | - M. Takashio
- Frontier Laboratories of Value Creation, Sapporo Breweries, Ltd., 10 Okatome, Yaizu, Shizuoka 425-0013, Japan
| | - K. Ito
- Bioresources Research and Development Laboratories, Sapporo Breweries, Ltd., 37-1 Nitta-Kizaki, Ota, Gunma 370-0393, Japan
| | - K. Takeda
- Research Institute for Bioresources, Okayama University, 2-20-1 Chuo, Kurashiki, Okayama 710-0046, Japan
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