1
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Kerr ED, Fox GP, Schulz BL. Proteomics and Metabolomics Reveal that an Abundant α-Glucosidase Drives Sorghum Fermentability for Beer Brewing. J Proteome Res 2023; 22:3596-3606. [PMID: 37821127 DOI: 10.1021/acs.jproteome.3c00436] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/13/2023]
Abstract
Sorghum (Sorghum bicolor), a grass native to Africa, is a popular alternative to barley for brewing beer. The importance of sorghum to beer brewing is increasing because it is a naturally gluten-free cereal, and climate change is expected to cause a reduction in the production of barley over the coming decades. However, there are challenges associated with the use of sorghum instead of barley in beer brewing. Here, we used proteomics and metabolomics to gain insights into the sorghum brewing process to advise processes for efficient beer production from sorghum. We found that during malting, sorghum synthesizes the amylases and proteases necessary for brewing. Proteomics revealed that mashing with sorghum malt required higher temperatures than barley malt for efficient protein solubilization. Both α- and β-amylase were considerably less abundant in sorghum wort than in barley wort, correlating with lower maltose concentrations in sorghum wort. However, metabolomics revealed higher glucose concentrations in sorghum wort than in barley wort, consistent with the presence of an abundant α-glucosidase detected by proteomics in sorghum malt. Our results indicate that sorghum can be a viable grain for industrial fermented beverage production, but that its use requires careful process optimization for efficient production of fermentable wort and high-quality beer.
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Affiliation(s)
- Edward D Kerr
- School of Chemistry and Molecular Biosciences, The University of Queensland, Brisbane, Queensland 4072, Australia
| | - Glen P Fox
- Department of Food Science and Technology, University of California Davis, Davis, California 95616, United States
| | - Benjamin L Schulz
- School of Chemistry and Molecular Biosciences, The University of Queensland, Brisbane, Queensland 4072, Australia
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2
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Fox GP, Bettenhausen HM. Variation in quality of grains used in malting and brewing. FRONTIERS IN PLANT SCIENCE 2023; 14:1172028. [PMID: 37377804 PMCID: PMC10291334 DOI: 10.3389/fpls.2023.1172028] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Accepted: 05/15/2023] [Indexed: 06/29/2023]
Abstract
Cereal grains have been domesticated largely from food grains to feed and malting grains. Barley (Hordeum vulgare L.) remains unparalleled in its success as a primary brewing grain. However, there is renewed interest in "alternative" grains for brewing (and distilling) due to attention being placed on flavor, quality, and health (i.e., gluten issues) aspects that they may offer. This review covers basic and general information on "alternative grains" for malting and brewing, as well as an in-depth look at several major biochemical aspects of these grains including starch, protein, polyphenols, and lipids. These traits are described in terms of their effects on processing and flavor, as well as the prospects for improvement through breeding. These aspects have been studied extensively in barley, but little is known about the functional properties in other crops for malting and brewing. In addition, the complex nature of malting and brewing produces a large number of brewing targets but requires extensive processing, laboratory analysis, and accompanying sensory analysis. However, if a better understanding of the potential of alternative crops that can be used in malting and brewing is needed, then significantly more research is required.
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Affiliation(s)
- Glen P. Fox
- Department of Food Science and Technology, University of California, Davis, Davis, CA, United States
| | - Harmonie M. Bettenhausen
- Center for Craft Food and Beverage, Hartwick College Center for Craft Food and Beverage, Oneonta, NY, United States
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3
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Roman BH, Charęza M, Janus E, Drozd R. Evaluation of new L-amino acids triethanolammonium salts usability for controlling protease activity. Int J Biol Macromol 2023; 231:123218. [PMID: 36634803 DOI: 10.1016/j.ijbiomac.2023.123218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 12/23/2022] [Accepted: 01/07/2023] [Indexed: 01/11/2023]
Abstract
Twenty new triethanolammonium amino acid salts (TEA AA) have been prepared from triethanolammonium hydroxide and L-amino acids. The physicochemical properties of TEA AA depended on the applied amino acid. Five of the synthesised salts, i.e. mono- and bis-salts of L-glutamic acid, L-aspartic acid, and TEA salt of l-glutamine were solids with melting points between 127.32 °C to 171.51 °C. The other TEA AA exhibited glass transition temperatures from -68.45 °C for TEA Ser to -6.27 °C for TEA Trp and were assigned as amino acid ionic liquids (AAILs). The TEA His was characterised by the highest thermal stability, with an average temperature of 5 % weight loss at 186.4 °C, whereas the lowest stability was determined for TEA Asp (107.5 °C). The developed salts were tested as reaction medium additives for proteolytic enzymes (papain, subtilisin, bromelain). Most AAILs showed an inhibitory effect on tested proteases but with different mechanisms related to the enzyme substrate specificity and structural diversity. The TEA Ser was the most effective competitive inhibitor (Ki = 0.24 10-4 mol/L) for bromelain, while TEA Val uncompetitive inhibitor for papain (Ki = 0.25 10-4 mol/L). The developed TEA AA salts exhibit potential as enzyme-controlling agents for use in industrial processes.
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Affiliation(s)
- Barbara Hanna Roman
- West Pomeranian University of Technology Szczecin, Faculty of Chemical Technology and Engineering, Department of Organic Chemical Technology and Polymeric Materials, Pułaski Ave.10, PL, 70-322 Szczecin, Poland
| | - Magdalena Charęza
- West Pomeranian University of Technology Szczecin, Faculty of Biotechnology and Animal Husbandry, Department of Microbiology and Biotechnology, Piastów Ave. 45, 70-311 Szczecin, Poland
| | - Ewa Janus
- West Pomeranian University of Technology Szczecin, Faculty of Chemical Technology and Engineering, Department of Organic Chemical Technology and Polymeric Materials, Pułaski Ave.10, PL, 70-322 Szczecin, Poland
| | - Radosław Drozd
- West Pomeranian University of Technology Szczecin, Faculty of Biotechnology and Animal Husbandry, Department of Microbiology and Biotechnology, Piastów Ave. 45, 70-311 Szczecin, Poland.
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4
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Wefing P, Trilling M, Gossen A, Neubauer P, Schneider J. A continuous mashing system controlled by mean residence time. JOURNAL OF THE INSTITUTE OF BREWING 2023. [DOI: 10.58430/jib.v129i1.7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
Abstract
Continuous processes offer more environmentally friendlier beer production compared to the batch production. However, the continuous production of mashing has not become state-of-the-art in the brewing industry. The controllability and flexibility of this process still has hurdles for practical implementation, but which are necessary to react to changing raw materials. Once overcome, a continuous mashing can be efficiently adapted to the raw materials. Both mean residence time and temperature were investigated as key parameters to influence the extract and fermentable sugar content of the wort. The continuous mashing process was implemented as continuous stirred tank reactor (CSTR) cascade consisting of mashing in (20°C), protein rest (50°C), β-amylase rest (62-64°C), saccharification rest (72°C) and mashing out (78°C). Two different temperature settings for the β-amylase rest were investigated with particular emphasis on fermentable sugars. Analysis of Variance (ANOVA) and a post-hoc analysis showed that the mean residence time and temperature settings were suitable control parameters for the fermentable sugars. In the experimental conditions, the most pronounced effect was with the β-amylase rest. These results broaden the understanding of heterogenous CSTR mashing systems about assembly and selection of process parameters
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5
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Rani H, Bhardwaj RD, Kaur S. Understanding the influence of genotype and temperature on proteolytic activity in distinct barley genotypes. J Food Sci 2023; 88:1718-1730. [PMID: 36855307 DOI: 10.1111/1750-3841.16509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 01/16/2023] [Accepted: 02/02/2023] [Indexed: 03/02/2023]
Abstract
This study aimed at investigating the effects of genotype and temperatures on the proteolytic activity in green malt of 48 barley genotypes, including 19 mutants, 15 hulled, 4 hulless, and 10 wild using enzyme assays based on casein, as substrate. During malting, insoluble barley protein must be hydrolyzed into soluble peptides and free amino acids to supply the brewing yeast with sufficient nutrients to grow rapidly and metabolize glucose and other sugars into alcohol through fermentation. However, the relatively hot temperatures employed during kilning usually denature the proteolytic enzymes due to their thermolabile nature. Even though the hydrolytic activity of most of the proteases is destroyed during the kilning process, the malt includes a small fraction of thermostable proteases that can further degrade protein in the subsequent mashing process. Considering the higher temperature range employed in industrial kilning and mashing, three temperatures (37, 50, and 70°C) were selected to identify the genotypes possessing high activity at the higher range of temperatures as well as thermostable variant of the enzyme. The proteolytic activity in all the genotypes declined after 50°C depicting its optimum temperature. Overall proteolytic activity was observed to be positively correlated with the amino acids and negatively correlated with protein content. Three mutant (BL2086, BL2091, and BL2079) and one wild (WS 237) genotypes possessing proteolytic activity in a higher range at all the studied temperatures have the potential to be exploited in the breeding programs for incorporating trait of thermostable proteolytic activity into low malting efficiency cultivars. PRACTICAL APPLICATION: The optimal hydrolytic activities of carbohydrases and proteases during mashing are essential for producing high-quality wort from malted barley to ensure that hydrolyzed molecules are available to brewers' yeast to support fermentative metabolism. In this study, several barley cultivars were grown under identical environmental conditions but assayed at different temperatures. As result, four genotypes had been obtained that possessed optimal proteolytic activities at a higher temperature range and can be of great interest to breeders and maltsters for altering wort amino acid profiles and better exposure of starch to mashing enzymes, thereby increasing the fermentable sugar yield from the malt.
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Affiliation(s)
- Heena Rani
- Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Rachana D Bhardwaj
- Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Simarjit Kaur
- Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, Punjab, India
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Cueff G, Rajjou L, Hoang HH, Bailly C, Corbineau F, Leymarie J. In-Depth Proteomic Analysis of the Secondary Dormancy Induction by Hypoxia or High Temperature in Barley Grains. PLANT & CELL PHYSIOLOGY 2022; 63:550-564. [PMID: 35139224 DOI: 10.1093/pcp/pcac021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2021] [Revised: 02/03/2022] [Accepted: 02/08/2022] [Indexed: 06/14/2023]
Abstract
In barley, incubation of primary dormant (D1) grains on water under conditions that do not allow germination, i.e. 30°C in air and 15°C or 30°C in 5% O2, induces a secondary dormancy (D2) expressed as a loss of the ability to germinate at 15°C in air. The aim of this study was to compare the proteome of barley embryos isolated from D1 grains and D2 ones after induction of D2 at 30°C or in hypoxia at 15°C or 30°C. Total soluble proteins were analyzed by 2DE gel-based proteomics, allowing the selection of 130 differentially accumulated proteins (DAPs) among 1,575 detected spots. According to the protein abundance profiles, the DAPs were grouped into six abundance-based similarity clusters. Induction of D2 is mainly characterized by a down-accumulation of proteins belonging to cluster 3 (storage proteins, proteases, alpha-amylase inhibitors and histone deacetylase HD2) and an up-accumulation of proteins belonging to cluster 4 (1-Cys peroxiredoxin, lipoxygenase2 and caleosin). The correlation-based network analysis for each cluster highlighted central protein hub. In addition, most of genes encoding DAPs display high co-expression degree with 19 transcription factors. Finally, this work points out that similar molecular events accompany the modulation of dormancy cycling by both temperature and oxygen, including post-translational, transcriptional and epigenetic regulation.
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Affiliation(s)
- Gwendal Cueff
- Université Paris-Saclay, INRAE, AgroParisTech, Institut Jean-Pierre Bourgin (IJPB), Route de Saint-Cyr, Versailles 78000, France
| | - Loïc Rajjou
- Université Paris-Saclay, INRAE, AgroParisTech, Institut Jean-Pierre Bourgin (IJPB), Route de Saint-Cyr, Versailles 78000, France
| | - Hai Ha Hoang
- UMR7622 CNRS-UPMC Biologie du Développement, Biologie des semences, Sorbonne Université, boîte 24, 4 place Jussieu, Paris 75005, France
| | - Christophe Bailly
- UMR7622 CNRS-UPMC Biologie du Développement, Biologie des semences, Sorbonne Université, boîte 24, 4 place Jussieu, Paris 75005, France
| | - Françoise Corbineau
- UMR7622 CNRS-UPMC Biologie du Développement, Biologie des semences, Sorbonne Université, boîte 24, 4 place Jussieu, Paris 75005, France
| | - Juliette Leymarie
- UMR7622 CNRS-UPMC Biologie du Développement, Biologie des semences, Sorbonne Université, boîte 24, 4 place Jussieu, Paris 75005, France
- Univ Paris Est Creteil, CNRS, INRAE, IRD, IEES Paris-Institut d'Ecologie et des Sciences de l'Environnement de Paris, 61 avenue du Général de Gaulle, Créteil 94010, France
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7
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Nájera-Torres E, Bernal-Gracida LA, González-Solís A, Schulte-Sasse M, Castañón-Suárez C, Juárez-Díaz JA, Cruz-Zamora Y, Vázquez-Santana S, Figueroa M, Cruz-García F. Proteolytic activities and profiles as useful traits to select barley cultivars for beer production. J Food Biochem 2022; 46:e14094. [PMID: 35322442 DOI: 10.1111/jfbc.14094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 01/05/2022] [Accepted: 01/11/2022] [Indexed: 11/28/2022]
Abstract
Barley malting depends on hydrolytic enzymes that degrade storage macromolecules. Identifying barley cultivars with proteolytic activity that guarantees appropriate foaming, flavor, and aroma in the beer is of great importance. In this work, the proteolytic activity and profiles of brewing malt from Mexican barley cultivars were analyzed. Data showed that Cys- (at 50°C) and Ser-proteases (at 70°C) are the major contributors to proteolytic activity during mashing. Essential amino acids, necessary for fermentation and production of good flavor and aroma in beer, were detected at the end of mashing. According to our results, Mexican cultivar HV2005-19 exhibits similar proteolytic activities as those from cultivar Metcalfe, which is one of the most utilized for the brewing industry. Moreover, we propose Cys- and Ser-proteases as biochemical markers during mashing at 50 and 70°C, respectively, to select barley cultivars for beer production. PRACTICAL APPLICATIONS: Proteolytic activity, which depends on activation and de novo synthesis of proteases in the aleurone layer of barley seeds, is crucial in beer production. Identifying new barley varieties that have optimal proteolytic activities is of great interest for genetic improvement programs. In this study, we propose the variety HV2005-19 as a genotype with Cys- and Ser-proteases activity similar to that from Metcalfe, which is a top variety in the brewing industry.
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Affiliation(s)
- Edgar Nájera-Torres
- Departamento de Bioquímica, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico, Mexico
| | | | - Ariadna González-Solís
- Departamento de Bioquímica, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico, Mexico
| | - Mariana Schulte-Sasse
- Departamento de Bioquímica, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico, Mexico
| | - Claudio Castañón-Suárez
- Departamento de Bioquímica, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico, Mexico
| | - Javier Andrés Juárez-Díaz
- Departamento de Biología Comparada, Facultad de Ciencias, Universidad Nacional Autónoma de México, Ciudad de Mexico, Mexico
| | - Yuridia Cruz-Zamora
- Departamento de Bioquímica, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico, Mexico
| | - Sonia Vázquez-Santana
- Departamento de Biología Comparada, Facultad de Ciencias, Universidad Nacional Autónoma de México, Ciudad de Mexico, Mexico
| | - Mario Figueroa
- Departamento Farmacia, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico, Mexico
| | - Felipe Cruz-García
- Departamento de Bioquímica, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico, Mexico
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8
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Bahmani M, O’Lone CE, Juhász A, Nye-Wood M, Dunn H, Edwards IB, Colgrave ML. Application of Mass Spectrometry-Based Proteomics to Barley Research. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8591-8609. [PMID: 34319719 PMCID: PMC8389776 DOI: 10.1021/acs.jafc.1c01871] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Barley (Hordeum vulgare) is the fourth most cultivated crop in the world in terms of production volume, and it is also the most important raw material of the malting and brewing industries. Barley belongs to the grass (Poaceae) family and plays an important role in food security and food safety for both humans and livestock. With the global population set to reach 9.7 billion by 2050, but with less available and/or suitable land for agriculture, the use of biotechnology tools in breeding programs are of considerable importance in the quest to meet the growing food gap. Proteomics as a member of the "omics" technologies has become popular for the investigation of proteins in cereal crops and particularly barley and its related products such as malt and beer. This technology has been applied to study how proteins in barley respond to adverse environmental conditions including abiotic and/or biotic stresses, how they are impacted during food processing including malting and brewing, and the presence of proteins implicated in celiac disease. Moreover, proteomics can be used in the future to inform breeding programs that aim to enhance the nutritional value and broaden the application of this crop in new food and beverage products. Mass spectrometry analysis is a valuable tool that, along with genomics and transcriptomics, can inform plant breeding strategies that aim to produce superior barley varieties. In this review, recent studies employing both qualitative and quantitative mass spectrometry approaches are explored with a focus on their application in cultivation, manufacturing, processing, quality, and the safety of barley and its related products.
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Affiliation(s)
- Mahya Bahmani
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University, School of Science, 270 Joondalup
Drive, Joondalup, Western
Australia 6027, Australia
| | - Clare E. O’Lone
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University, School of Science, 270 Joondalup
Drive, Joondalup, Western
Australia 6027, Australia
| | - Angéla Juhász
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University, School of Science, 270 Joondalup
Drive, Joondalup, Western
Australia 6027, Australia
| | - Mitchell Nye-Wood
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University, School of Science, 270 Joondalup
Drive, Joondalup, Western
Australia 6027, Australia
| | - Hugh Dunn
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University, School of Science, 270 Joondalup
Drive, Joondalup, Western
Australia 6027, Australia
| | - Ian B. Edwards
- Edstar
Genetics Pty Ltd, SABC - Loneragan Building, Murdoch University, 90 South Street, Murdoch, Western Australia 6150, Australia
| | - Michelle L. Colgrave
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University, School of Science, 270 Joondalup
Drive, Joondalup, Western
Australia 6027, Australia
- CSIRO
Agriculture and Food, 306 Carmody Road, St. Lucia, Queensland 4067, Australia
- Phone: +61-7-3214-2697. . Fax: +61-7-3214-2900
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9
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Geißinger C, Gastl M, Becker T. Enzymes from Cereal and Fusarium Metabolism Involved in the Malting Process – A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1911272] [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)
- Cajetan Geißinger
- Chair of Brewing and Beverage Technology, Technical University of Munich (TUM), Freising, Germany
| | - Martina Gastl
- Chair of Brewing and Beverage Technology, Technical University of Munich (TUM), Freising, Germany
| | - Thomas Becker
- Chair of Brewing and Beverage Technology, Technical University of Munich (TUM), Freising, Germany
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10
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Osama SK, Kerr ED, Yousif AM, Phung TK, Kelly AM, Fox GP, Schulz BL. Proteomics reveals commitment to germination in barley seeds is marked by loss of stress response proteins and mobilisation of nutrient reservoirs. J Proteomics 2021; 242:104221. [PMID: 33866056 DOI: 10.1016/j.jprot.2021.104221] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 03/31/2021] [Accepted: 04/01/2021] [Indexed: 02/06/2023]
Abstract
Germination is a critical process in the reproduction and propagation of flowering plants, and is also the key stage of industrial grain malting. Germination commences when seeds are steeped in water, followed by degradation of the endosperm cell walls, enzymatic digestion of starch and proteins to provide nutrients for the growing plant, and emergence of the radicle from the seed. Dormancy is a state where seeds fail to germinate upon steeping, but which prevents inappropriate premature germination of the seeds before harvest from the field. This can result in inefficiencies in industrial malting. We used Sequential Window Acquisition of all THeoretical ions Mass Spectrometry (SWATH-MS) proteomics to measure changes in the barley seed proteome throughout germination. We found a large number of proteins involved in desiccation tolerance and germination inhibition rapidly decreased in abundance after imbibition. This was followed by a decrease in proteins involved in lipid, protein and nutrient reservoir storage, consistent with induction and activation of systems for nutrient mobilisation to provide nutrients to the growing embryo. Dormant seeds that failed to germinate showed substantial biochemical activity distinct from that of seeds undergoing germination, with differences in sulfur metabolic enzymes, endogenous alpha-amylase/trypsin inhibitors, and histone proteins. We verified our findings with analysis of germinating barley seeds from two commercial malting facilities, demonstrating that key features of the dynamic proteome of germinating barley seeds were conserved between laboratory and industrial scales. The results provide a more detailed understanding of the changes in the barley proteome during germination and give possible target proteins for testing or to inform selective breeding to enhance germination or control dormancy. SIGNIFICANCE: Germination is critical to the reproduction and propagation of flowering plants, and in industrial malting. Dormancy, where seeds fail to germinate upon steeping, can result in inefficiencies in industrial malting. Our DIA/SWATH-MS proteomics analyses identified key changes during germination, including an initial loss of proteins involved in desiccation tolerance and germination inhibition, followed by decreases in lipid, protein and nutrient reservoir storage. These changes were consistent between laboratory and industrial malting scales, and therefore demonstrate the utility of laboratory-scale barley germination as a model system for industrial malt house processes. We also showed that dormant seeds that failed to germinate showed substantial biochemical activity distinct from that of seeds undergoing germination, consistent with dormancy being an actively regulated state. Our results provide a more detailed understanding of the changes in the barley proteome during germination and give possible target proteins for testing or to inform selective breeding to enhance germination or control dormancy.
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Affiliation(s)
- Sarah K Osama
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Toowoomba, Qld 4350, Australia
| | - Edward D Kerr
- School of Chemistry and Molecular Bioscience, The University of Queensland, St Lucia 4072, Australia; Australian Infectious Diseases Research Centre, The University of Queensland, Brisbane 4072, Australia
| | - Adel M Yousif
- Tasmanian Institute of Agriculture, College of Science and Engineering, University of Tasmania, Sandy Bay Campus, TAS, 7005, Australia
| | - Toan K Phung
- School of Chemistry and Molecular Bioscience, The University of Queensland, St Lucia 4072, Australia; Australian Infectious Diseases Research Centre, The University of Queensland, Brisbane 4072, Australia
| | - Alison M Kelly
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Toowoomba, Qld 4350, Australia; Department of Agriculture and Fisheries, Leslie Research Facility, Toowoomba, Qld 4350, Australia
| | - Glen P Fox
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Toowoomba, Qld 4350, Australia; Department of Food Science and Technology, University of California Davis, CA 95616, USA.
| | - Benjamin L Schulz
- School of Chemistry and Molecular Bioscience, The University of Queensland, St Lucia 4072, Australia; Australian Infectious Diseases Research Centre, The University of Queensland, Brisbane 4072, Australia.
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11
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Holyavka M, Faizullin D, Koroleva V, Olshannikova S, Zakhartchenko N, Zuev Y, Kondratyev M, Zakharova E, Artyukhov V. Novel biotechnological formulations of cysteine proteases, immobilized on chitosan. Structure, stability and activity. Int J Biol Macromol 2021; 180:161-176. [PMID: 33676977 DOI: 10.1016/j.ijbiomac.2021.03.016] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 02/20/2021] [Accepted: 03/03/2021] [Indexed: 12/14/2022]
Abstract
Bromelain, papain, and ficin are studied the most for meat tenderization, but have limited application due to their short lifetime. The aim of this work is to identify the adsorption mechanisms of these cysteine proteases on chitosan to improve the enzymes' stability. It is known that immobilization can lead to a significant loss of enzyme activity, which we observed during the sorption of bromelain (protease activity compared to soluble enzyme is 49% for medium and 64% for high molecular weight chitosan), papain (34 and 28% respectively) and ficin (69 and 70% respectively). Immobilization on the chitosan matrix leads to a partial destruction of protein helical structure (from 5 to 19%). Using computer modelling, we have shown that the sorption of cysteine proteases on chitosan is carried out by molecule regions located on the border of domains L and R, including active cites of the enzymes, which explains the decrease in their catalytic activity upon immobilization. The immobilization on chitosan does not shift the optimal range of pH (7.5) and temperature values (60 °C for bromelain and papain, 37-60 °C for ficin), but significantly increases the stability of biocatalysts (from 5.8 times for bromelain to 7.6 times for papain).
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Affiliation(s)
- Marina Holyavka
- Voronezh State University, Universitetskaya sq. 1, Voronezh 394018, Russian Federation; Sevastopol State University, Universitetskaya st. 33, Sevastopol 299053, Russian Federation.
| | - Dzhigangir Faizullin
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31, Lobachevsky st., Kazan 420111, Russian Federation
| | - Victoria Koroleva
- Voronezh State University, Universitetskaya sq. 1, Voronezh 394018, Russian Federation
| | - Svetlana Olshannikova
- Voronezh State University, Universitetskaya sq. 1, Voronezh 394018, Russian Federation
| | - Nataliya Zakhartchenko
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31, Lobachevsky st., Kazan 420111, Russian Federation
| | - Yuriy Zuev
- Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, 2/31, Lobachevsky st., Kazan 420111, Russian Federation
| | - Maxim Kondratyev
- Institute of Cell Biophysics of the Russian Academy of Sciences, Institutskaya st. 3, Puschino, Moscow region 142290, Russian Federation
| | - Ekaterina Zakharova
- Institute of Cell Biophysics of the Russian Academy of Sciences, Institutskaya st. 3, Puschino, Moscow region 142290, Russian Federation
| | - Valeriy Artyukhov
- Voronezh State University, Universitetskaya sq. 1, Voronezh 394018, Russian Federation
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12
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Wefing P, Conradi F, Trilling M, Neubauer P, Schneider J. Approach for modelling the extract formation in a continuous conducted “β-amylase rest” as part of the production of beer mash with targeted sugar content. Biochem Eng J 2020. [DOI: 10.1016/j.bej.2020.107765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Kalb V, Seewald T, Hofmann T, Granvogl M. The Role of Endogenous Enzymes during Malting of Barley and Wheat Varieties in the Mitigation of Styrene in Wheat Beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13888-13896. [PMID: 33151684 DOI: 10.1021/acs.jafc.0c04837] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Knowledge of the biochemical processes responsible for the release of phenolic acids (precursors of vinyl aromatics) during malting is important to find mitigation strategies for the toxicologically relevant styrene (formed from cinnamic acid) in wheat beer. Therefore, grain and malts of four barley and three wheat varieties were screened for the activities of various enzymes and the amounts of nonstarch polysaccharides (to which the phenolic acids are bound to a certain extent). During malting, a very strong degradation of β-glucan, synonymous to a depletion of the cell walls, was found, suggesting that a partial degradation of cell walls cannot have an effect on the release of phenolic acids. In barley malts, water-extractable arabinoxylan contents were between 0.59 and 0.79 g/100 g dm and in wheat malts between 0.93 and 1.51 g/100 g dm. Additionally, higher soluble ferulic acid contents in wheat wort compared to barley wort indicated that the degradation of nonstarch polysaccharides has an impact on the release of phenolic acids. For the feruloyl esterase, higher activities were found in malts of the barley varieties. However, this fact was not reflected by the free phenolic acid contents in those malts. Correlation coefficients between the protease activity and the feruloyl esterase, α- and β-amylase, and β-glucanase activities were proven to be insignificant, highlighting that the protease activity had no effect on the activities of these other enzymes.
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Affiliation(s)
- Valerian Kalb
- Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik, Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt, Technische Universität München, D-85354 Freising, Germany
| | - Torsten Seewald
- Institut für Lebensmitteltechnologie und Lebensmittelchemie, Fachgebiet Brauwesen, Technische Universität Berlin, Seestraße 13, D-13353 Berlin, Germany
| | - Thomas Hofmann
- Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik, Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung und Umwelt, Technische Universität München, D-85354 Freising, Germany
| | - Michael Granvogl
- Institut für Lebensmittelchemie, Fachgebiet Lebensmittelchemie und Analytische Chemie (170a), Fakultät Naturwissenschaften, Universität Hohenheim, Garbenstrasse 28, D-70599 Stuttgart, Germany
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14
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Hang F, Jiang Y, Yan L, Hong Q, Lu W, Zhao J, Zhang H, Chen W. Preliminary study for the stimulation effect of plant-based meals on pure culture Lactobacillus plantarum growth and acidification in milk fermentation. J Dairy Sci 2020; 103:4078-4087. [DOI: 10.3168/jds.2019-17200] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Accepted: 12/19/2019] [Indexed: 12/13/2022]
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15
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Yousif AM, Evans DE. Changes in malt quality during production in two commercial malt houses. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.609] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Adel M. Yousif
- Australian Export Grains Innovation Centre; 3 Baron-Hay Court South Perth WA 6151 Australia
- Tasmanian Institute of Agriculture, College of Science and Engineering; University of Tasmania; Sandy Bay Campus TAS 7005 Australia
| | - D. Evan Evans
- The Tassie Beer Dr Consulting; 15 Rianna Road Lindisfarne Tasmania 7015 Australia
- School of Natural Sciences; University of Tasmania; Sandy Bay Tasmania 7005 Australia
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16
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Application of Water Treated with Low-Temperature Low-Pressure Glow Plasma for Quality Improvement of Barley and Malt. Biomolecules 2020; 10:biom10020267. [PMID: 32050705 PMCID: PMC7072367 DOI: 10.3390/biom10020267] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 02/04/2020] [Accepted: 02/07/2020] [Indexed: 12/24/2022] Open
Abstract
The aim of this study is to determine the quality of water treated with low-temperature, low-pressure glow plasma, either in the air or under nitrogen, in order to obtain high-quality brewer’s malt. To this end, plasma-treated spring water was used for barley grain soaking. In two-row spring barley grain, the procedure provided significantly higher water uptake capacity and grain sensitivity to water, as well as energy and germination capacity. The resulting malt showed improved moisture and 1000-grain mass. Furthermore, laboratory wort produced from the malt by the congress method did not differ statistically from a control sample in terms of filtration time, pH, turbidity, color, extract, free amino nitrogen compounds, and aromatic composition.
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17
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The Brewing Industry and the Opportunities for Real-Time Quality Analysis Using Infrared Spectroscopy. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10020616] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Brewing is an ancient process which started in the middle east over 10,000 years ago. The style of beer varies across the globe but modern brewing is very much the same regardless of the style. While there are thousands of compounds in beer, current methods of analysis rely mostly on the content of only several important processing parameters such as gravity, bitterness, or alcohol. Near infrared and mid infrared spectroscopy offer opportunities to predict dozens to hundreds of compounds simultaneously at different stages of the brewing process. Importantly, this is an opportunity to move deeper into quality through measuring wort and beer composition, rather than just content. This includes measuring individual sugars and amino acids prior to fermentation, rather than total °Plato or free amino acids content. Portable devices and in-line probes, coupled with more complex algorithms can provide real time measurements, allowing brewers more control of the process, resulting in more consistent quality, reduced production costs and greater confidence for the future.
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18
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Improvement of barley (Hordeum vulgare L.) germination by application of biochar leacheate in steeping solution to upgrade malt quality. Biotechnol Lett 2019; 42:305-311. [PMID: 31820283 DOI: 10.1007/s10529-019-02781-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Accepted: 12/03/2019] [Indexed: 10/25/2022]
Abstract
OBJECTIVE To investigate an improvement of barley germination by application of biochar leacheate in the steeping solution for upgrading malt quality. RESULTS Barley germination was improved when biochar leacheate was used in the steeping water during the first steeping cycle. A clear decrease in the time to reach 50% of final germination percentage was detected due to an addition of biochar leacheate, but no significant difference was observed in the percent germination at the end of germination. Hydrolase activities including α-amylase, proteinase and β-glucanase in barley grains were maximally increased during the malting process when 10% biochar leacheate was added to the first steeping water. The wort yielding indexes including both glucose and maltose content and the free amino nitrogen content were significantly increased but the β-glucan content was significantly decreased at a level of p < 0.05 when 10% biochar leacheate was added to the steeping water. CONCLUSIONS Biochar leacheate could be used as a stimulator in the steeping solution during the first steeping cycle to improve barley germination and so upgrade malt quality.
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19
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Maka Taga C, Jiokap Nono Y, Icard-Vernière C, Desmorieux H, Kapseu C, Mouquet-Rivier C. Formulation and processing of gruels made from local ingredients, thin enough to flow by gravity in enteral tube feeding. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3609-3619. [PMID: 31413388 PMCID: PMC6675855 DOI: 10.1007/s13197-019-03787-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/13/2019] [Accepted: 04/17/2019] [Indexed: 06/10/2023]
Abstract
Designing enteral foods from local ingredients for tube feeding of low-income people who cannot eat orally is needed. Two processing methods, involving the addition of amylase or malt, were used to thin a blenderized tube feeding formula based on sorghum, sesame and soybean seeds. Two composite flours, either with higher carbohydrate (F1D) or higher lipid (F2D) contents were formulated to obtain an enteral food aimed at adults. To thin the formula enough for it to flow inside the feeding tube, increasing concentrations of amylase (0.27-2.17 g/100 g DM) were added to gruels F1D (F1DE) and F2D (F2DE) prepared at 25% DM. Sorghum malt was also added to F1D (F1DM) as an alternative source of amylase. But F1DE and F1DM flow times in a 50 cm feeding tube (10 Fr) remained much longer (up to 14 s) than that of the commercial enteral food (4 s). The F1DE and F1DM osmolalities (485 and 599 mOsmol/Kg water, respectively) were higher compared to that of F1D but remained within the range specified for adult enteral food. F1D, F1DE and F1DM gruels showed pseudoplastic behavior. Their loss ratio (tan δ ), elastic (G') and loss (G'') moduli were similar, but apparent viscosity, flow time in the feeding tube and consistency index (k) showed that F1DE was thinner than F1DM. Adding an incubation step before cooking of F1DM suspension allowed further thinning of the gruel, showing it is possible to formulate an enteral food using local ingredients that flows by gravity in the feeding tube.
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Affiliation(s)
- Cybèle Maka Taga
- Department of Process Engineering, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon
| | - Yvette Jiokap Nono
- Department of Process Engineering, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon
| | | | | | - César Kapseu
- Department of Process Engineering, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon
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20
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Sun Z, Yu X, Zhang Y, Xu J, Li X. Construction of a comprehensive beer proteome map using sequential filter-aided sample preparation coupled with liquid chromatography tandem mass spectrometry. J Sep Sci 2019; 42:2835-2841. [PMID: 31218791 DOI: 10.1002/jssc.201900074] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2019] [Revised: 05/07/2019] [Accepted: 06/13/2019] [Indexed: 11/10/2022]
Abstract
The quality traits of beer, which include flavor, texture, foam stability, gushing, and haze formation, rely on contributions from beer proteins and peptides. Large-scale proteomic analysis of beer is gaining importance, not only with respect to authenticity of raw material in beer but also to improve quality control during beer production. In this work, foam proteins were first isolated from beer by virtue of their high hydrophobicity. Then sequential filter-aided sample preparation coupled with liquid chromatography and tandem mass spectrometry was used to analyze both beer protein and foam protein. Finally, 4692 proteins were identified as beer proteins, and 3906 proteins were identified as foam proteins. In total, 7113 proteins were identified in the beer sample. Several proteins contributing to beer quality traits, including lipid transfer protein, serpin, hordein, gliadin, and glutenin, were detected in our proteins list. This work constructed a comprehensive beer proteome map that may help to evaluate potential health risks related to beer consumption in celiac patients.
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Affiliation(s)
- Zhen Sun
- School of Biological Engineering, Dalian Polytechnic University, Dalian, P. R. China
| | - Xinhe Yu
- School of Biological Engineering, Dalian Polytechnic University, Dalian, P. R. China
| | - Yanrong Zhang
- School of Biological Engineering, Dalian Polytechnic University, Dalian, P. R. China
| | - Jiuxiang Xu
- School of Biological Engineering, Dalian Polytechnic University, Dalian, P. R. China
| | - Xianzhen Li
- School of Biological Engineering, Dalian Polytechnic University, Dalian, P. R. China
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21
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Galotta MF, Pugliese P, Gutiérrez-Boem FH, Veliz CG, Criado MV, Caputo C, Echeverria M, Roberts IN. Subtilase activity and gene expression during germination and seedling growth in barley. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2019; 139:197-206. [PMID: 30908971 DOI: 10.1016/j.plaphy.2019.03.021] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Revised: 02/25/2019] [Accepted: 03/12/2019] [Indexed: 06/09/2023]
Abstract
Proteases play a main role in the mobilization of storage proteins during seed germination. Until today, there is little information about the involvement of serine proteases, particularly subtilases, in the germination of barley grains. The aims of the present work were to study the contribution of serine proteases to the total proteolytic activity induced during germination of barley grains and evaluate the specific involvement of subtilases in this process. Proteolytic activity assayed against azocasein in the presence of specific inhibitors, showed that serine proteases contributed between 10 and 20% of total activity along germination. Subtilase activity increased from day 1 after imbibition with a peak between days 4-5. Moreover, in vivo determination of subtilase activity in germinating grains revealed increasing activity along germination mainly localized in the seed endosperm and developing rootlets. Finally, the expression of 19 barley genes encoding subtilases was measured by real time PCR during germination. Three of the analyzed genes increased their expression along germination, five showed a transient induction, one was down-regulated, nine remained unchanged and one was not expressed. The present work demonstrates the involvement of subtilases in germination of barley grains and describes the positive association of eight subtilase genes to this process.
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Affiliation(s)
- María Florencia Galotta
- Instituto de Investigaciones en Biociencias Agrícolas y Ambientales (INBA), CONICET, Facultad de Agronomía, Universidad de Buenos Aires, Av. San Martín 4453, C1417DSE, Buenos Aires, Argentina
| | - Paulina Pugliese
- Instituto de Investigaciones en Biociencias Agrícolas y Ambientales (INBA), CONICET, Facultad de Agronomía, Universidad de Buenos Aires, Av. San Martín 4453, C1417DSE, Buenos Aires, Argentina
| | - Flavio H Gutiérrez-Boem
- Instituto de Investigaciones en Biociencias Agrícolas y Ambientales (INBA), CONICET, Facultad de Agronomía, Universidad de Buenos Aires, Av. San Martín 4453, C1417DSE, Buenos Aires, Argentina
| | - Cintia G Veliz
- Instituto de Investigaciones en Biociencias Agrícolas y Ambientales (INBA), CONICET, Facultad de Agronomía, Universidad de Buenos Aires, Av. San Martín 4453, C1417DSE, Buenos Aires, Argentina
| | - María Victoria Criado
- Instituto de Investigaciones en Biociencias Agrícolas y Ambientales (INBA), CONICET, Facultad de Agronomía, Universidad de Buenos Aires, Av. San Martín 4453, C1417DSE, Buenos Aires, Argentina
| | - Carla Caputo
- Instituto de Investigaciones en Biociencias Agrícolas y Ambientales (INBA), CONICET, Facultad de Agronomía, Universidad de Buenos Aires, Av. San Martín 4453, C1417DSE, Buenos Aires, Argentina
| | - Mariela Echeverria
- Instituto de Investigaciones en Biociencias Agrícolas y Ambientales (INBA), CONICET, Facultad de Agronomía, Universidad de Buenos Aires, Av. San Martín 4453, C1417DSE, Buenos Aires, Argentina
| | - Irma N Roberts
- Instituto de Investigaciones en Biociencias Agrícolas y Ambientales (INBA), CONICET, Facultad de Agronomía, Universidad de Buenos Aires, Av. San Martín 4453, C1417DSE, Buenos Aires, Argentina.
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22
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Contreras-Jiménez B, Del Real A, Millan-Malo BM, Gaytán-Martínez M, Morales-Sánchez E, Rodríguez-García ME. Physicochemical changes in barley starch during malting. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.547] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Brenda Contreras-Jiménez
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada; Universidad Nacional Autónoma de México, Campus Juriquilla; Querétaro Querétaro C.P. 76230 Mexico
| | - Alicia Del Real
- Departamento de Ingeniería Molecular de Materiales, Centro de Física Aplicada y Tecnología Avanzada; Universidad Nacional Autónoma de México, Campus Juriquilla; Querétaro Querétaro C.P. 76230 Mexico
| | - Beatriz M. Millan-Malo
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada; Universidad Nacional Autónoma de México, Campus Juriquilla; Querétaro Querétaro C.P. 76230 Mexico
| | - Marcela Gaytán-Martínez
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry; Universidad Autónoma de Querétaro, Centro Universitario Cerro de las Campanas s/n Col. Centro; Querétaro Querétaro C.P. 76000 Mexico
| | - Eduardo Morales-Sánchez
- Instituto Politécnico Nacional. CICATA-IPN Unidad Querétaro; Cerro Blanco No. 141. Col. Colinas del Cimatario Querétaro Querétaro C.P.76090 Mexico
| | - Mario E. Rodríguez-García
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada; Universidad Nacional Autónoma de México, Campus Juriquilla; Querétaro Querétaro C.P. 76230 Mexico
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23
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24
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Guzmán-Ortiz FA, Castro-Rosas J, Gómez-Aldapa CA, Mora-Escobedo R, Rojas-León A, Rodríguez-Marín ML, Falfán-Cortés RN, Román-Gutiérrez AD. Enzyme activity during germination of different cereals: A review. FOOD REVIEWS INTERNATIONAL 2018. [DOI: 10.1080/87559129.2018.1514623] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
| | - Javier Castro-Rosas
- Área Académica de Química (AAQ), Universidad Autónoma del Estado de Hidalgo, Hidalgo. CP, Mexico
| | | | - Rosalva Mora-Escobedo
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Campus Zacatenco, Unidad Profesional “Adolfo López Mateos”, Calle Wilfrido Massieu esquina Cda, Mexico City, Mexico
| | - Adriana Rojas-León
- Área Académica de Química (AAQ), Universidad Autónoma del Estado de Hidalgo, Hidalgo. CP, Mexico
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25
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Shen W, Yao X, Ye T, Ma S, Liu X, Yin X, Wu Y. Arabidopsis Aspartic Protease ASPG1 Affects Seed Dormancy, Seed Longevity and Seed Germination. PLANT & CELL PHYSIOLOGY 2018; 59:1415-1431. [PMID: 29648652 DOI: 10.1093/pcp/pcy070] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2017] [Accepted: 04/02/2018] [Indexed: 06/08/2023]
Abstract
Seed storage proteins (SSPs) provide free amino acids and energy for the process of seed germination. Although degradation of SSPs by the aspartic proteases isolated from seeds has been documented in vitro, there is still no genetic evidence for involvement of aspartic proteases in seed germination. Here we report that the aspartic protease ASPG1 (ASPARTIC PROTEASE IN GUARD CELL 1) plays an important role in the process of dormancy, viability and germination of Arabidopsis seeds. We show that aspg1-1 mutants have enhanced seed dormancy and reduced seed viability. A significant increase in expression of DELLA genes which act as repressors in the gibberellic acid signal transduction pathway were detected in aspg1-1 during seed germination. Seed germination of aspg1-1 mutants was more sensitive to treatment with paclobutrazol (PAC; a gibberellic acid biosynthesis inhibitor). In contrast, seed germination of ASPG1 overexpression (OE) transgenic lines showed resistant to PAC. The degradation of SSPs in germinating seeds was severely impaired in aspg1-1 mutants. Moreover, the development of aspg1-1 young seedlings was arrested when grown on the nutrient-free medium. Thus ASPG1 is important for seed dormancy, seed longevity and seed germination, and its function is associated with degradation of SSPs and regulation of gibberellic acid signaling in Arabidopsis.
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Affiliation(s)
- Wenzhong Shen
- State Key Laboratory of Hybrid Rice, College of Life Sciences, Wuhan University, Wuhan, China
| | - Xuan Yao
- State Key Laboratory of Hybrid Rice, College of Life Sciences, Wuhan University, Wuhan, China
| | - Tiantian Ye
- State Key Laboratory of Hybrid Rice, College of Life Sciences, Wuhan University, Wuhan, China
| | - Sheng Ma
- State Key Laboratory of Hybrid Rice, College of Life Sciences, Wuhan University, Wuhan, China
| | - Xiong Liu
- State Key Laboratory of Hybrid Rice, College of Life Sciences, Wuhan University, Wuhan, China
| | - Xiaoming Yin
- State Key Laboratory of Hybrid Rice, College of Life Sciences, Wuhan University, Wuhan, China
| | - Yan Wu
- State Key Laboratory of Hybrid Rice, College of Life Sciences, Wuhan University, Wuhan, China
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26
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Taylor JP, Zannini E, Jacob F, Arendt EK. A study on malt modification, used as a tool to reduce levels of beer hordeins. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.482] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
| | | | - Fritz Jacob
- Research Center Weihenstephan for Brewing and Food Quality; Technische Universität München; Germany
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27
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Hübner F, Schehl BD, Thiele F, Arendt EK. Investigation of the Malting Behavior of Oats for Brewing Purposes. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2009-0929-01] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Florian Hübner
- Department of Food and Nutritional Sciences and Bio Transfer Unit, University College Cork, Ireland
| | - Beatus D. Schehl
- Department of Food and Nutritional Sciences and Bio Transfer Unit, University College Cork, Ireland
| | - Frithjof Thiele
- Department of Food and Nutritional Sciences and Bio Transfer Unit, University College Cork, Ireland
| | - Elke K. Arendt
- Department of Food and Nutritional Sciences, University College Cork, Ireland
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28
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Evans DE, Fox GP. Comparison of Diastatic Power Enzyme Release and Persistence during Modified Institute of Brewing 65°C and Congress Programmed Mashes. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-4707-01] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. Evan Evans
- School of Biological Sciences, University of Tasmania, Sandy Bay, Tasmania 7015, Australia
- The Tassie Beer Dr Consulting, 15 Rianna Rd., Lindisfarne, Tasmania 7015, Australia
- The University of Queensland, Queensland Alliance for Agriculture & Food Innovation, Toowoomba QLD 4350, Australia
- Department of Food Science, Stellenbosch University, Stellenbosch, South Africa
| | - Glen P. Fox
- The University of Queensland, Queensland Alliance for Agriculture & Food Innovation, Toowoomba QLD 4350, Australia
- Department of Food Science, Stellenbosch University, Stellenbosch, South Africa
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29
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Evans DE, Redd K, Haraysmow SE, Elvig N, Metz N, Koutoulis A. The Influence of Malt Quality on Malt Brewing and Barley Quality on Barley Brewing with Ondea Pro, Compared by Small-Scale Analysis. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2014-0630-01] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. E. Evans
- School of Biological Sciences, University of Tasmania, Private Bag 55, Hobart, TAS 7001, Australia
| | - K. Redd
- School of Biological Sciences, University of Tasmania, Private Bag 55, Hobart, TAS 7001, Australia
| | - S. E. Haraysmow
- Australian Export Grains Innovation Centre, 3 Baron-Hay Ct, South Perth, WA 6151, Australia
| | - N. Elvig
- Novozymes A/S, Krogshoejvej 36, 2880 Bagsvaerd, Denmark
| | - N. Metz
- South East Premium Wheat Growers Association, PO Box 365, Esperance, WA 6450, Australia
| | - A. Koutoulis
- School of Biological Sciences, University of Tasmania, Private Bag 55, Hobart, TAS 7001, Australia
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30
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Mauch A, Jacob F, Coffey A, Arendt EK. Part I. The Use ofLactobacillus PlantarumStarter Cultures to Inhibit Rootlet Growth during Germination of Barley, Reducing Malting Loss, and its Influence on Malt Quality. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2011-1027-01] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Alexander Mauch
- Department of Food Science, Food Technology and Nutrition and National Food Biotechnology Centre, National University of Ireland, Cork, Ireland
| | - Fritz Jacob
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, Technische Universität München, Freising-Weihenstephan, Germany
| | - Aidan Coffey
- Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland
| | - Elke K. Arendt
- Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland
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31
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Evans DE, Goldsmith M, Dambergs R, Nischwitz R. A Comprehensive Revaluation of Small-Scale Congress Mash Protocol Parameters for Determining Extract and Fermentability. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2011-0111-01] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. Evan Evans
- School of Plant Science, University of Tasmania, Hobart, TAS, Australia
| | | | - Robert Dambergs
- The Australian Wine Research Institute, University of Tasmania, Hobart, TAS, Australia
| | - Ralph Nischwitz
- Barrett Burston Malting, Central Laboratory, Richmond, VIC, Australia
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32
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Taylor JP, Jacob F, Zannini E, Arendt EK. Reduction of Hordein Content in Beer by Applying Prolyl Endoprotease to the Malting Process. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-3072-01] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Fritz Jacob
- Research Center Weihenstephan for Brewing and Food Quality, Technische Universität München, Freising-Weihenstephan, Germany
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33
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Hübner F, Arendt EK. Comparison of Protein Degradation as a Consequence of Germination Time and Temperature in Rye and Barley Malts. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2010-0923-01] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Florian Hübner
- Department of Food and Nutritional Sciences and Bio transfer Unit, University College Cork, Ireland
| | - Elke K. Arendt
- Department of Food and Nutritional Sciences, University College Cork, Ireland
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34
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Bera S, Sabikhi L, Singh AK. Assessment of malting characteristics of different Indian barley cultivars. Journal of Food Science and Technology 2018; 55:704-711. [PMID: 29391635 DOI: 10.1007/s13197-017-2981-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/29/2017] [Accepted: 11/30/2017] [Indexed: 10/18/2022]
Abstract
The impact of malting on composition and malt quality parameters such as diastatic power, α-amylase activity, β-amylase activity, hot water extract and β-glucan content were investigated in five different Indian barley cultivars. Protein content of grains increased significantly after malting. Soluble protein content of unmalted grain, which ranged from 3.20-3.93% increased after malting to 4.26-4.85%. Diastatic power of mature grain varied across genotype and their level increased (58.98-81.05 to 115.93-142.45 DP°) after malting. Diastatic power correlated very strongly with protein content (r = 0.90) and strongly with β-amylase activity (r = 0.74). α-amylase, which was low (0.042-0.189 Ceralpha Unit/g) initially in unmalted grain, was synthesized during germination to the range of 149.42-223.78 Ceralpha Unit/g. The correlation between diastatic power and α-amylase was very weak (r = - 0.04). The levels of β-amylase in unmalted grain was in the range of 13.97-18.26; that amount got reduced after malting to 12.55-15.97 Betamyl-3 U/g. β-amylase had a strong positive correlation (r = 0.85) with grain protein. Malted grain which had higher protein content showed very strong negative correlation (r = - 0.86) with hot water extract value. β-glucan content reduced 70-80% from the initial level, across genotypes.
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Affiliation(s)
- Soumen Bera
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Latha Sabikhi
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Ashish Kumar Singh
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
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35
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Lin Y, Liao M, Yang G, Yu W, Guan H, Fan W, Dong J. Identification of Barley Varieties Used in Beer Production by Microsatellite DNA Markers. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2007-0115-02] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yan Lin
- College of Marine Life Sciences, Ocean University of China, Qingdao, Peoples Republic of China
| | - Meijie Liao
- College of Marine Life Sciences, Ocean University of China, Qingdao, Peoples Republic of China
| | - Guanpin Yang
- College of Marine Life Sciences, Ocean University of China, Qingdao, Peoples Republic of China
| | - Wengong Yu
- Institute of Marine Drugs and Food, Ocean University of China, Qingdao, Peoples Republic of China
| | - Huashi Guan
- Institute of Marine Drugs and Food, Ocean University of China, Qingdao, Peoples Republic of China
| | - Wei Fan
- Department of Technology, Center of Research and Development, Tsingtao Brewery Co. Ltd., Qingdao, Peoples Republic of China
| | - Jianjun Dong
- Department of Technology, Center of Research and Development, Tsingtao Brewery Co. Ltd., Qingdao, Peoples Republic of China
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36
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Phiarais BPN, Wijngaard HH, Arendt EK. Kilning Conditions for the Optimization of Enzyme Levels in Buckwheat. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-64-0187] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Blaise P. Nic Phiarais
- Department of Food and Nutritional Sciences and Bio Transfer Unit, National University of Ireland, University College Cork, College Road, Cork, Ireland
| | - Hilde H. Wijngaard
- Department of Food and Nutritional Sciences and Bio Transfer Unit, National University of Ireland, University College Cork, College Road, Cork, Ireland
| | - Elke K. Arendt
- Department of Food and Nutritional Sciences, University College Cork, College Road, Cork, Ireland
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37
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Gous PW, Warren F, Gilbert R, Fox GP. Drought-Proofing Barley (Hordeum vulgare): The Effects of Stay Green on Starch and Amylose Structure. Cereal Chem 2017. [DOI: 10.1094/cchem-02-17-0028-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Peter W. Gous
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou Jiangsu Province, China
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Sciences, Hartley Teakle Building, Brisbane, QLD 4072, Australia
| | - Frederick Warren
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Sciences, Hartley Teakle Building, Brisbane, QLD 4072, Australia
| | - Robert Gilbert
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou Jiangsu Province, China
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Sciences, Hartley Teakle Building, Brisbane, QLD 4072, Australia
| | - Glen P. Fox
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou Jiangsu Province, China
- The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Sciences, Hartley Teakle Building, Brisbane, QLD 4072, Australia
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38
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Kerpes R, Fischer S, Becker T. The production of gluten-free beer: Degradation of hordeins during malting and brewing and the application of modern process technology focusing on endogenous malt peptidases. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.07.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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39
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Siar EH, Zaak H, Kornecki JF, Zidoune MN, Barbosa O, Fernandez-Lafuente R. Stabilization of ficin extract by immobilization on glyoxyl agarose. Preliminary characterization of the biocatalyst performance in hydrolysis of proteins. Process Biochem 2017. [DOI: 10.1016/j.procbio.2017.04.009] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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40
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Moreno-Hernández JM, Hernández-Mancillas XD, Navarrete ELC, Mazorra-Manzano MÁ, Osuna-Ruiz I, Rodríguez-Tirado VA, Salazar-Leyva JA. Partial Characterization of the Proteolytic Properties of an Enzymatic Extract From "Aguama" Bromelia pinguin L. Fruit Grown in Mexico. Appl Biochem Biotechnol 2016; 182:181-196. [PMID: 27830465 DOI: 10.1007/s12010-016-2319-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2016] [Accepted: 10/31/2016] [Indexed: 12/31/2022]
Abstract
Plant proteases are capable of performing several functions in biological systems, and their use is attractive for biotechnological process due to their interesting catalytic properties. Bromelia pinguin (aguama) is a wild abundant natural resource in several regions of Central America and the Caribbean Islands but is underutilized. Their fruits are rich in proteases with properties that are still unknown, but they represent an attractive source of enzymes for biotechnological applications. Thus, the proteolytic activity in enzymatic crude extracts (CEs) from wild B. pinguin fruits was partially characterized. Enzymes in CEs showed high proteolytic activity at acid (pH 2.0-4.0) and neutral alkaline (pH 7.0-9.0) conditions, indicating that different types of active proteases are present. Proteolytic activity inhibition by the use of specific protease inhibitors indicated that aspartic, cysteine, and serine proteases are the main types of proteases present in CEs. Activity at pH 3.0 was stable in a broad range of temperatures (25-50 °C) and retained its activity in the presence of surfactants (SDS, Tween-80), reducing agents (DTT, 2-mercapoethanol), and organic solvents (methanol, ethanol, acetone, 2-propanol), which suggests that B. pinguin proteases are potential candidates for their application in brewing, detergent, and pharmaceutical industries.
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Affiliation(s)
- Jesús Martín Moreno-Hernández
- Programa de Investigación en Biotecnología. Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Campo Experimental Valle de Culiacán, Km. 17.5 Carretera Culiacán-Eldorado, 80000, Culiacán, SIN, Mexico
| | - Xitlalli Desideria Hernández-Mancillas
- Maestría en Ciencias Aplicadas, Unidad Académica de Ingeniería en Biotecnología, Universidad Politécnica de Sinaloa (UPSIN), Carretera Municipal Libre Mazatlán Higueras Km 3., 82199, Mazatlán, SIN, Mexico
| | - Evelia Lorena Coss Navarrete
- Maestría en Ciencias Aplicadas, Unidad Académica de Ingeniería en Biotecnología, Universidad Politécnica de Sinaloa (UPSIN), Carretera Municipal Libre Mazatlán Higueras Km 3., 82199, Mazatlán, SIN, Mexico
| | - Miguel Ángel Mazorra-Manzano
- Laboratorio de Biotecnología de Lácteos, Química y Autenticidad de Alimentos, Coordinación de Tecnología de Alimentos de Origen Animal Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, A.C.), Carretera a La Victoria Km. 0.6, 83000, Hermosillo, SON, Mexico
| | - Idalia Osuna-Ruiz
- Maestría en Ciencias Aplicadas, Unidad Académica de Ingeniería en Biotecnología, Universidad Politécnica de Sinaloa (UPSIN), Carretera Municipal Libre Mazatlán Higueras Km 3., 82199, Mazatlán, SIN, Mexico
| | - Víctor Alfonso Rodríguez-Tirado
- Maestría en Ciencias Aplicadas, Unidad Académica de Ingeniería en Biotecnología, Universidad Politécnica de Sinaloa (UPSIN), Carretera Municipal Libre Mazatlán Higueras Km 3., 82199, Mazatlán, SIN, Mexico
| | - Jesús Aarón Salazar-Leyva
- Maestría en Ciencias Aplicadas, Unidad Académica de Ingeniería en Biotecnología, Universidad Politécnica de Sinaloa (UPSIN), Carretera Municipal Libre Mazatlán Higueras Km 3., 82199, Mazatlán, SIN, Mexico.
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41
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Upadhaya S, Park J, Kim IH. Effect of replacement of de-hulled barley with water-soaked barley in corn–soybean meal-based diet on growth performance, blood characteristics, and meat quality in finishing pigs. JOURNAL OF APPLIED ANIMAL RESEARCH 2016. [DOI: 10.1080/09712119.2015.1124332] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- S.D. Upadhaya
- Department of Animal Resource and Science, Dankook University, Cheonan, Choongnam, South Korea
| | - J.W. Park
- Department of Animal Resource and Science, Dankook University, Cheonan, Choongnam, South Korea
| | - I. H. Kim
- Department of Animal Resource and Science, Dankook University, Cheonan, Choongnam, South Korea
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42
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Tayyebeh M, Mohammad RO, Behrooz J, Masoomeh B, Mannan H, Naficeh S. Antioxidant activity of Iranian barley grain cultivars and their malts. ACTA ACUST UNITED AC 2015. [DOI: 10.5897/ajfs2014.1210] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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43
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Gous PW, Warren F, Mo OW, Gilbert RG, Fox GP. The effects of variable nitrogen application on barley starch structure under drought stress. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.260] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Peter W. Gous
- Tongji School of Pharmacy; Huazhong University of Science and Technology; Wuhan Hubei 430030 China
- The University of Queensland; Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Sciences; Hartley Teakle Building Brisbane Qld 4072 Australia
| | - Frederick Warren
- The University of Queensland; Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Sciences; Hartley Teakle Building Brisbane Qld 4072 Australia
| | - Oi Wan Mo
- Tongji School of Pharmacy; Huazhong University of Science and Technology; Wuhan Hubei 430030 China
| | - Robert G. Gilbert
- Tongji School of Pharmacy; Huazhong University of Science and Technology; Wuhan Hubei 430030 China
- The University of Queensland; Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Sciences; Hartley Teakle Building Brisbane Qld 4072 Australia
| | - Glen P. Fox
- The University of Queensland; Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Sciences; Hartley Teakle Building Brisbane Qld 4072 Australia
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44
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Caracterización de patrones de hordeínas en variedades mexicanas de cebada maltera. TIP REVISTA ESPECIALIZADA EN CIENCIAS QUÍMICO-BIOLÓGICAS 2015. [DOI: 10.1016/j.recqb.2015.05.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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45
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Wu X, Du J, Zhang K, Ju Y, Jin Y. Changes in protein molecular weight during cloudy wheat beer brewing. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.198] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Xiaoying Wu
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an Shandong 271018 China
| | - Jinhua Du
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an Shandong 271018 China
| | - Kaili Zhang
- Shandong Taishan Beer Co. Ltd.; Tai’ an 271000 China
| | - Yundong Ju
- Shandong Taishan Beer Co. Ltd.; Tai’ an 271000 China
| | - Yuhong Jin
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an Shandong 271018 China
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46
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Benucci I, Esti M, Liburdi K. Effect of wine inhibitors on the proteolytic activity of papain fromCarica papayaL. latex. Biotechnol Prog 2014; 31:48-54. [DOI: 10.1002/btpr.2015] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2014] [Revised: 10/04/2014] [Indexed: 01/29/2023]
Affiliation(s)
- Ilaria Benucci
- Dept. for Innovation in Biological, Agro-food and Forest Systems; University of Tuscia; S. Camillo de Lellis 01100 Viterbo Italy
| | - Marco Esti
- Dept. for Innovation in Biological, Agro-food and Forest Systems; University of Tuscia; S. Camillo de Lellis 01100 Viterbo Italy
| | - Katia Liburdi
- Dept. for Innovation in Biological, Agro-food and Forest Systems; University of Tuscia; S. Camillo de Lellis 01100 Viterbo Italy
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47
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Wang JP, Kim IH. Effects of dietary water-soaked barley on amino acid digestibility, growth performance, pork quality and Longissimus dorsi muscle fatty acid profiles in pigs. Anim Sci J 2014; 85:942-50. [PMID: 25292159 DOI: 10.1111/asj.12232] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2013] [Accepted: 02/11/2014] [Indexed: 11/30/2022]
Abstract
Two experiments were conducted to assess the feeding value of water-soaked barley (WB) as a replacement for dehulled barley (DB) in pigs. In experiment (Exp.) 1, eight barrows (body weight = 30.56 ± 0.78 kg) were fitted with a T-cannula and allotted to a duplicated 4 × 4 Latin square design: WB10, 100g/kg WB; WB20, 200 g/kg WB; DB10, 100 g/kg DB; and DB20, 200 g/kg DB. In Exp. 2, 80 barrows (body weight = 70.56 ± 1.29 kg) were used in a 56-day experiment: (i) WB15, 150 g/kg WB; (ii) WBD10, 100 g/kg WB and 50 g/kg DB; (iii) WBD5, 50 g/kg WB and 100 g/kg DB; and (iv) DB15, 150 g/kg DB. In Exp. 1, the apparent ileal digestibilities of total essential amino acids were higher (P < 0.05) in WB10 treatment than DB20. For Exp.2, the WB15 and WBD10 had higher pH and lower cooking loss (P < 0.05) than other two treatments. The WB15 treatment decreased (P < 0.05) the contents of palmitic acid (C16:0) in Longissimus dorsi muscle than WBD5 and DB15 treatments. In conclusion, it is suggested that water-soaked barley improved some amino acid digestibility and the cooking loss and moderate fatty acid profiles in Longissimus dorsi muscle.
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Affiliation(s)
- Jian Ping Wang
- Key Laboratory of Animal Disease-Resistance of China Ministry of Education, Sichuan Agricultural University, Ya'an, China; Institute of Animal Nutrition, Sichuan Agricultural University, Ya'an, China
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48
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Lund MN, Lametsch R, Sørensen MB. Increased protein-thiol solubilization in sweet wort by addition of proteases during mashing. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.155] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Marianne N. Lund
- Novozymes A/S; Krogshøjvej 36 DK-2880 Bagsvaerd Denmark
- Department of Food Science; University of Copenhagen; Rolighedsvej 30 DK-1958 Frederiksberg C Denmark
| | - René Lametsch
- Department of Food Science; University of Copenhagen; Rolighedsvej 30 DK-1958 Frederiksberg C Denmark
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49
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Li X, Jin Z, Gao F, Lu J, Cai G, Dong J, Yu J, Yang M. Comparative proteomic analysis of Dan'er malts produced from distinct malting processes by two-dimensional fluorescence difference in gel electrophoresis (2D-DIGE). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9310-9316. [PMID: 25190622 DOI: 10.1021/jf5030483] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The malting process is the controlled germination, followed by drying, of the barley grain. For brewing beer, the malting process is modified according to the features of the barley variety being malted. In China, there are two schedules routinely used for malting the widely grown Dan'er cultivar, processes I and II. The quality of malt produced with process II is considered to be superior to that from process I for Dan'er by maltsters and brewers. In the present study, comparative proteomic analysis was performed between Dan'er malts produced by malting processes I and II. The data showed that enzymes and proteins responsible for cell wall polysaccharide degradation and starch and protein hydrolysis were more abundant in malt produced by process II, leading to improved quality, especially for the commercially important filterability, saccharification time, and diastatic power (DP) quality traits. In addition, to verify the proteomic results, the activities of several key enzymes (α-amylase, β-amylase, and limit dextrinase) were compared between the two malts. This enabled the influence of malting process on malt quality to be determined and suggested malting process schedule changes to optimize the malting process for the Dan'er cultivar, especially for improving filterability, which is often deemed as suboptimal by maltsters and brewers.
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Affiliation(s)
- Xiaomin Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, ‡National Engineering Laboratory for Cereal Fermentation Technology, and #School of Biotechnology, Jiangnan University , 1800 Lihu Road, Wuxi 214122, People's Republic of China
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50
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Schnitzenbaumer B, Arendt EK. Brewing with up to 40% unmalted oats (Avena sativa) and sorghum (Sorghum bicolor): a review. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.152] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Birgit Schnitzenbaumer
- School of Food and Nutritional Sciences; National University of Ireland, University College Cork; College Road Cork Ireland
| | - Elke K. Arendt
- School of Food and Nutritional Sciences; National University of Ireland, University College Cork; College Road Cork Ireland
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