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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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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: 10] [Impact Index Per Article: 3.3] [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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3
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Morrissy CP, Féchir M, Bettenhausen HM, Van Simaeys KR, Fisk S, Hernandez J, Mathias K, Benson A, Shellhammer TH, Hayes PM. Continued Exploration of Barley Genotype Contribution to Base Malt and Beer Flavor Through the Evaluation of Lines Sharing Maris Otter® Parentage. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1952509] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Campbell P. Morrissy
- Department of Crop and Soil Science, Oregon State University, Corvallis, Oregon, U.S.A
| | - Michael Féchir
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, U.S.A
| | - Harmonie M. Bettenhausen
- Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, Colorado, USA
| | - Karli R. Van Simaeys
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, U.S.A
| | - Scott Fisk
- Department of Crop and Soil Science, Oregon State University, Corvallis, Oregon, U.S.A
| | - Javier Hernandez
- Department of Crop and Soil Science, Oregon State University, Corvallis, Oregon, U.S.A
| | | | | | - Thomas H. Shellhammer
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, U.S.A
| | - Patrick M. Hayes
- Department of Crop and Soil Science, Oregon State University, Corvallis, Oregon, U.S.A
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Nanamori M, Tokizono Y, Hoki T, Saito W, Aritomo R, Yamaki T, Hirota N, Suda N, Beattie A. Breeding and brewing quality of the Canadian malting barley variety 'CDC Goldstar' lacking lipoxygenase-1. BREEDING SCIENCE 2021; 71:277-282. [PMID: 34377076 PMCID: PMC8329874 DOI: 10.1270/jsbbs.20113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Accepted: 10/06/2020] [Indexed: 06/13/2023]
Abstract
Various types of malt quality profiles have been investigated to benefit the North American brewing industry. Herein, we report the development and brewing quality of the hulled, two-row malting barley (Hordeum vulgare L.) variety 'CDC Goldstar' lacking lipoxygenase-1 (LOX-1-less). This new variety offers a novel malt type for the improvement of beer flavor stability. The agronomic performance of 'CDC Goldstar' was tested in the Western Cooperative Two Row Barley Registration Trials during 2013-2014. In addition to high lodging tolerance, the new variety showed 6% higher yield than the current leading variety 'CDC Copeland'. The malt quality of 'CDC Goldstar' showed higher diastatic power and lower wort β-glucan content than 'CDC Copeland' and controllable proteolytic modification (soluble nitrogen and Kolbach Index). Pilot- (100 L) and commercial-scale (5,000 L) brewing trials were conducted using 'CDC PlatinumStar', another LOX-1-less variety with a low enzymatic profile, as the control variety. Absence of the LOX-1 trait from 'CDC Goldstar' maintained trans-2-nonenal levels in aged beers as low as those in other LOX-1-less varieties without affecting major beer parameters, such as ester and aldehyde content or foam stability. The newly developed 'CDC Goldstar' malting barley provides added value for the beer industry and consumers.
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Affiliation(s)
- Masahito Nanamori
- Crop Research Laboratories, Sapporo Breweries Ltd, 37-1 Nittakizaki, Ota, Gunma 370-0321, Japan
| | - Yoshiro Tokizono
- Crop Research Laboratories, Sapporo Breweries Ltd, 37-1 Nittakizaki, Ota, Gunma 370-0321, Japan
| | - Takehiro Hoki
- Crop Research Laboratories, Sapporo Breweries Ltd, 37-1 Nittakizaki, Ota, Gunma 370-0321, Japan
| | - Wataru Saito
- Crop Research Laboratories, Sapporo Breweries Ltd, 37-1 Nittakizaki, Ota, Gunma 370-0321, Japan
| | - Ryota Aritomo
- Product & Technology Innovation Department, Sapporo Breweries Ltd, 10 Okatome, Yaizu, Shizuoka 425-0013, Japan
| | - Tsutomu Yamaki
- Hokkaido Brewery, Sapporo Breweries Ltd, 542-1 Toiso, Eniwa-shi, Hokkaido 061-1405, Japan
| | - Naohiko Hirota
- Crop Research Laboratories, Sapporo Breweries Ltd, 37-1 Nittakizaki, Ota, Gunma 370-0321, Japan
| | - Narushi Suda
- Crop Research Laboratories, Sapporo Breweries Ltd, 37-1 Nittakizaki, Ota, Gunma 370-0321, Japan
| | - Aaron Beattie
- Crop Development Centre, University of Saskatchewan, 51 Campus Drive, Saskatoon, Saskatchewan, S7N 5A8, Canada
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Filipowska W, Jaskula‐Goiris B, Ditrych M, Bustillo Trueba P, De Rouck G, Aerts G, Powell C, Cook D, De Cooman L. On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.644] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Weronika Filipowska
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD UK
| | - Barbara Jaskula‐Goiris
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Maciej Ditrych
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Paula Bustillo Trueba
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Gert De Rouck
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Guido Aerts
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
| | - Chris Powell
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD UK
| | - David Cook
- International Centre for Brewing Science, School of Biosciences University of Nottingham, Sutton Bonington Campus Sutton Bonington Leicestershire LE12 5RD UK
| | - Luc De Cooman
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M2S), Laboratory of Enzyme, Fermentation and Brewing Technology Technology Campus Ghent Gebroeders De Smetstraat 1 Ghent 9000 Belgium
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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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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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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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10
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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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11
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Herb D, Filichkin T, Fisk S, Helgerson L, Hayes P, Meints B, Jennings R, Monsour R, Tynan S, Vinkemeier K, Romagosa I, Moscou M, Carey D, Thiel R, Cistue L, Martens C, Thomas W. Effects of Barley (Hordeum Vulgare L.) Variety and Growing Environment on Beer Flavor. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-4860-01] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Dustin Herb
- Crop & Soil Science Dept., Oregon State University, Corvallis, OR U.S.A
| | - Tanya Filichkin
- Crop & Soil Science Dept., Oregon State University, Corvallis, OR U.S.A
| | - Scott Fisk
- Crop & Soil Science Dept., Oregon State University, Corvallis, OR U.S.A
| | - Laura Helgerson
- Crop & Soil Science Dept., Oregon State University, Corvallis, OR U.S.A
| | - Patrick Hayes
- Crop & Soil Science Dept., Oregon State University, Corvallis, OR U.S.A
| | - Brigid Meints
- Dept. of Crop & Soil Science, Washington State University, Mt. Vernon, WA U.S.A
| | | | | | | | | | | | - Matthew Moscou
- The Sainsbury Laboratory, Norwich Research Park, Norwich, NR4 7UH U.K
| | | | - Randy Thiel
- New Glarus Brewing Co., New Glarus, WI U.S.A
| | - Luis Cistue
- Estación Experimental Aula Dei, CSIC, Zaragoza, Spain
| | | | - William Thomas
- The James Hutton Institute, Invergowrie, Dundee DD2 5DA, Scotland, U.K
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12
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Evans DE, Goldsmith M, Redd KS, Nischwitz R, Lentini A. Impact of Mashing Conditions on Extract, its Fermentability, and the Levels of Wort Free Amino Nitrogen (FAN), β-Glucan, and Lipids. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0103-01] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [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 7001, Australia
| | - Mark Goldsmith
- Foster's Group, 4-6 Southampton Cres., Abottsford, VIC 3067, Australia
| | - Kevin S. Redd
- School of Plant Science, University of Tasmania, Hobart
| | - Ralph Nischwitz
- Barrett Burston Malting, Central Laboratory, Gough St, Richmond, VIC 3121, Australia
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13
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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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14
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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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15
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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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16
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Wang C, Jin Y, Du J, Zhang K. Effect of quality parameters on lipoxygenase activity of wheat malt. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2014. [DOI: 10.3920/qas2013.0249] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- C. Wang
- College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an City 271018, China P.R
| | - Y. Jin
- College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an City 271018, China P.R
| | - J. Du
- College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an City 271018, China P.R
| | - K. Zhang
- Shandong Taishan Beer Limited Co., South Longtan Road, Tai'an 271000, China P.R
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17
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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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18
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19
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Bamforth CW. 125th Anniversary Review: The Non-Biological Instability of Beer. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00496.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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20
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QTLs for malting flavour component associated with pre-harvest sprouting susceptibility in barley (Hordeum vulgare L.). J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2010.09.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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21
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Chemical Composition in Barley Grains and Malt Quality. ADVANCED TOPICS IN SCIENCE AND TECHNOLOGY IN CHINA 2009. [DOI: 10.1007/978-3-642-01279-2_3] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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22
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Frederiksen AM, Festersen RM, Andersen ML. Oxidative reactions during early stages of beer brewing studied by electron spin resonance and spin trapping. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:8514-8520. [PMID: 18729466 DOI: 10.1021/jf801666e] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
An electron spin resonance (ESR)-based method was used for evaluating the levels of radical formation during mashing and in sweet wort. The method included the addition of 5% (v/v) ethanol together with the spin trap alpha-4-pyridyl(1-oxide)- N- tert-butylnitrone (POBN) to wort, followed by monitoring the rate of formation of POBN spin adducts during aerobic heating of the wort. The presence of ethanol makes the spin trapping method more selective and sensitive for the detection of highly reactive radicals such as hydroxyl and alkoxyl radicals. Samples of wort that were collected during the early stages of the mashing process gave higher rates of spin adduct formation than wort samples collected during the later stages. The lower oxidative stability of the early wort samples was confirmed by measuring the rate of oxygen consumption during heating of the wort. The addition of Fe(II) to the wort samples increased the rate of spin adduct formation, whereas the addition of Fe(II) during the mashing had no effect on the oxidative stability of the wort samples. Analysis of the iron content in the sweet wort samples demonstrated that iron added during the mashing had no effect on the iron level in the wort. The moderate temperatures during the early steps of mashing allow the endogenous malt enzymes to be active. The potential antioxidative effects of different redox-active enzymes during mashing were tested by measuring the rate of spin adduct formation in samples of wort. Surprisingly, a high catalase dosage caused a significant, 20% reduction of the initial rate of radical formation, whereas superoxide dismutase had no effect on the oxidation rates. This suggests that hydrogen peroxide and superoxide are not the only intermediates that play a role in the oxidative reactions occurring during aerobic oxidation of sweet wort.
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Affiliation(s)
- Anne M Frederiksen
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg, Denmark
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23
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Arts MJTJ, Grun C, de Jong RL, Voss HP, Bast A, Mueller MJ, Haenen GRMM. Oxidative degradation of lipids during mashing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:7010-4. [PMID: 17637059 DOI: 10.1021/jf070505+] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
Although hardly any polyunsaturated fatty acids (PUFAs) are present in the endproduct, the ingredients used for the production of beer contain a high concentration of PUFAs, such as linolic and linolenic acid. These compounds are readily oxidized, resulting in the formation of lipid-derived products that reduce the taste and quality of beer enormously. During mashing relatively high amounts of PUFAs are exposed to atmospheric oxygen at a relatively high temperature. This makes mashing a critical step in the brewing process with regard to the formation of lipid-derived off-taste products. F1 phytoprostane (PPF1) changes in antioxidant capacity and monohydroxy fatty acids (OH-FAs) were used as markers for the detection of oxidative damage to fatty acids during mashing. The pattern of OH-FA formation indicates that enzymatic oxidation of PUFAs is more important than nonenzymatic oxidation during the mashing process. Nevertheless, substantial nonenzymatic radical formation is evident from the increase of specific OH-FAs and PPF1s. It was found that a low oxygen tension reduces oxidative damage and gives a high antioxidant capacity of the mashing mixture. This indicates that mashing should be done under low oxygen pressure.
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Affiliation(s)
- Mariken J T J Arts
- Department of Pharmacology and Toxicology, Maastricht University, Maastricht, The Netherlands.
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