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Im H, Henson CA. The Impact of Barley α-Glucosidases on Mashing and the Production of Fermentable Sugars. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1880222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Hana Im
- Department of Agronomy, University of Wisconsin-Madison, Madison, WI, U.S.A
- Department of Integrative Bioscience and Biotechnology, Sejong University, Seoul, Republic of Korea
| | - Cynthia A. Henson
- Department of Agronomy, University of Wisconsin-Madison, Madison, WI, U.S.A
- Cereal Crops Research Unit, United States Department of Agriculture-Agricultural Research Service, Madison, WI, U.S.A
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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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Betts NS, Wilkinson LG, Khor SF, Shirley NJ, Lok F, Skadhauge B, Burton RA, Fincher GB, Collins HM. Morphology, Carbohydrate Distribution, Gene Expression, and Enzymatic Activities Related to Cell Wall Hydrolysis in Four Barley Varieties during Simulated Malting. FRONTIERS IN PLANT SCIENCE 2017; 8:1872. [PMID: 29163597 PMCID: PMC5670874 DOI: 10.3389/fpls.2017.01872] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2017] [Accepted: 10/13/2017] [Indexed: 05/27/2023]
Abstract
Many biological processes, such as cell wall hydrolysis and the mobilisation of nutrient reserves from the starchy endosperm, require stringent regulation to successfully malt barley (Hordeum vulgare) grain in an industrial context. Much of the accumulated knowledge defining these events has been collected from individual, unrelated experiments, and data have often been extrapolated from Petri dish germination, rather than malting, experiments. Here, we present comprehensive morphological, biochemical, and transcript data from a simulated malt batch of the three elite malting cultivars Admiral, Navigator, and Flagship, and the feed cultivar Keel. Activities of lytic enzymes implicated in cell wall and starch depolymerisation in germinated grain have been measured, and transcript data for published cell wall hydrolytic genes have been provided. It was notable that Flagship and Keel exhibited generally similar patterns of enzyme and transcript expression, but exhibited a few key differences that may partially explain Flagship's superior malting qualities. Admiral and Navigator also showed matching expression patterns for these genes and enzymes, but the patterns differed from those of Flagship and Keel, despite Admiral and Navigator having Keel as a common ancestor. Overall (1,3;1,4)-β-glucanase activity differed between cultivars, with lower enzyme levels and concomitantly higher amounts of (1,3;1,4)-β-glucan in the feed variety, Keel, at the end of malting. Transcript levels of the gene encoding (1,3;1,4)-β-glucanase isoenzyme EI were almost three times higher than those encoding isoenzyme EII, suggesting a previously unrecognised importance for isoenzyme EI during malting. Careful morphological examination showed that scutellum epithelial cells in mature dry grain are elongated but expand no further as malting progresses, in contrast to equivalent cells in other cereals, perhaps demonstrating a morphological change in this critical organ over generations of breeding selection. Fluorescent immuno-histochemical labelling revealed the presence of pectin in the nucellus and, for the first time, significant amounts of callose throughout the starchy endosperm of mature grain.
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Affiliation(s)
- Natalie S. Betts
- Australian Research Council Centre of Excellence in Plant Cell Walls and School of Agriculture, Food and Wine, University of Adelaide, Waite, Glen Osmond, SA, Australia
| | - Laura G. Wilkinson
- Australian Research Council Centre of Excellence in Plant Cell Walls and School of Agriculture, Food and Wine, University of Adelaide, Waite, Glen Osmond, SA, Australia
| | - Shi F. Khor
- Australian Research Council Centre of Excellence in Plant Cell Walls and School of Agriculture, Food and Wine, University of Adelaide, Waite, Glen Osmond, SA, Australia
| | - Neil J. Shirley
- Australian Research Council Centre of Excellence in Plant Cell Walls and School of Agriculture, Food and Wine, University of Adelaide, Waite, Glen Osmond, SA, Australia
| | - Finn Lok
- Carlsberg Research Laboratory, Copenhagen, Denmark
| | | | - Rachel A. Burton
- Australian Research Council Centre of Excellence in Plant Cell Walls and School of Agriculture, Food and Wine, University of Adelaide, Waite, Glen Osmond, SA, Australia
| | - Geoffrey B. Fincher
- Australian Research Council Centre of Excellence in Plant Cell Walls and School of Agriculture, Food and Wine, University of Adelaide, Waite, Glen Osmond, SA, Australia
| | - Helen M. Collins
- Australian Research Council Centre of Excellence in Plant Cell Walls and School of Agriculture, Food and Wine, University of Adelaide, Waite, Glen Osmond, SA, Australia
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Juhász R, Gergely S, Gelencsér T, Salgó A. Relationship Between NIR Spectra and RVA Parameters During Wheat Germination. Cereal Chem 2005. [DOI: 10.1094/cc-82-0488] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Réka Juhász
- Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Műegyetem rkp. 3., H-1111 Budapest, Hungary
| | - Szilveszter Gergely
- Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Műegyetem rkp. 3., H-1111 Budapest, Hungary
| | - Tímea Gelencsér
- Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Műegyetem rkp. 3., H-1111 Budapest, Hungary
| | - András Salgó
- Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Műegyetem rkp. 3., H-1111 Budapest, Hungary
- Corresponding author. E-mail:
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Tibbot BK, Skadsen RW. Molecular cloning and characterization of a gibberellin-inducible, putative alpha-glucosidase gene from barley. PLANT MOLECULAR BIOLOGY 1996; 30:229-241. [PMID: 8616248 DOI: 10.1007/bf00020110] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
A putative alpha-glucosidase clone has been isolated from a cDNA library constructed from mRNA of barley aleurones treated with gibberellin A 3 (GA). The clone is 2752 bp in length and has an uninterrupted open reading frame encoding a polypeptide of 877 amino acids. A 680 amino acid region is 43% identical to human lysosomal alpha-glucosidase and other glycosyl hydrolases. In isolated aleurones, the levels of the corresponding mRNA increase strongly after the application of GA, similar to the pattern exhibited by low-pI alpha-amylase mRNA. High levels are also observed in the aleurone and scutellum after germination, while low levels are found in developing seeds. The genome contains a single form of this alpha-glucosidase gene and two additional sequences that may be related genes or pseudogenes.
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Affiliation(s)
- B K Tibbot
- Department of Agronomy, University of Wisconsin, Madison, WI 53706, USA
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