1
|
Takyu Y, Asamura T, Okamoto A, Maeda H, Takeuchi M, Kusumoto KI, Katase T, Ishida H, Tanaka M, Yamagata Y. A novel milk-clotting enzyme from Aspergillus oryzae and A. luchuensis is an aspartic endopeptidase PepE presumed to be a vacuolar enzyme. Biosci Biotechnol Biochem 2022; 86:413-422. [PMID: 35025981 DOI: 10.1093/bbb/zbac005] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Accepted: 01/07/2022] [Indexed: 11/14/2022]
Abstract
Aspergillus oryzae RIB40 has 11 aspartic endopeptidase genes. We searched for milk-clotting enzymes based on the homology of the deduced amino acid sequence with chymosins. As a result, we identified a milk-clotting enzyme in A. oryzae. We expected other Aspergillus species to have a homologous enzyme with milk-clotting activity, and we found the most homologous aspartic endopeptidase from A. luchuensis had milk-clotting activity. Surprisingly, 2 enzymes were considered as vacuole enzymes according to a study on A. niger proteases. The 2 enzymes from A. oryzae and A. luchuensis cleaved a peptide between the 105Phe-106Met bond in κ-casein, similar to chymosin. Although both enzymes showed proteolytic activity using casein as a substrate, the optimum pH values for milk-clotting and proteolytic activities were different. Furthermore, the substrate specificities were highly restricted. Therefore, we expected that the Japanese traditional fermentation agent, koji, could be used as an enzyme source for cheese production.
Collapse
Affiliation(s)
- Yoko Takyu
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Tokyo University of Agriculture and Technology, Tokyo, Japan
| | - Taro Asamura
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Tokyo University of Agriculture and Technology, Tokyo, Japan
| | - Ayako Okamoto
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Tokyo University of Agriculture and Technology, Tokyo, Japan
| | - Hiroshi Maeda
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Tokyo University of Agriculture and Technology, Tokyo, Japan
| | - Michio Takeuchi
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Tokyo University of Agriculture and Technology, Tokyo, Japan
| | - Ken-Ich Kusumoto
- Department of Biotechnology, Osaka University, Graduate School of Engineering, Osaka, Japan
| | | | | | - Mizuki Tanaka
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Tokyo University of Agriculture and Technology, Tokyo, Japan
| | - Youhei Yamagata
- Department of Applied Biological Chemistry, Graduate School of Agriculture, Tokyo University of Agriculture and Technology, Tokyo, Japan
| |
Collapse
|
2
|
Wang C, Tu J, Hao J, Liu J, Wang D, Xiong D, Zhang Y. Factors influencing proteinase A activity during the production of unpasteurised beer. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Cheng Wang
- China National Research Institute of Food and Fermentation Industries Building 6, Yard 24, Middle Jiuxianqiao Road, Chao Yang District Beijing 100015 China
| | - Jingxia Tu
- Guangzhou Nansha Zhujiang Brewery Company, Ltd. Guangzhou 511462 China
| | - Jianqin Hao
- China National Research Institute of Food and Fermentation Industries Building 6, Yard 24, Middle Jiuxianqiao Road, Chao Yang District Beijing 100015 China
| | - Jing Liu
- Guangzhou Nansha Zhujiang Brewery Company, Ltd. Guangzhou 511462 China
| | - Deliang Wang
- China National Research Institute of Food and Fermentation Industries Building 6, Yard 24, Middle Jiuxianqiao Road, Chao Yang District Beijing 100015 China
| | - Dan Xiong
- Guangzhou Nansha Zhujiang Brewery Company, Ltd. Guangzhou 511462 China
| | - Yanqing Zhang
- China National Research Institute of Food and Fermentation Industries Building 6, Yard 24, Middle Jiuxianqiao Road, Chao Yang District Beijing 100015 China
| |
Collapse
|
3
|
Song L, Chen Y, Guo Q, Huang S, Guo X, Xiao D. Regulating the Golgi apparatus sorting of proteinase A to decrease its excretion in Saccharomyces cerevisiae. J Ind Microbiol Biotechnol 2019; 46:601-612. [PMID: 30715625 DOI: 10.1007/s10295-019-02147-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Accepted: 01/24/2019] [Indexed: 11/30/2022]
Abstract
Beer foam stability, a key factor in evaluating overall beer quality, is influenced by proteinase A (PrA). Actin-severing protein cofilin and Golgi apparatus-localized Ca2+ ATPase Pmr1 are involved in protein sorting at the trans-Golgi network (TGN) in yeast Curwin et al. (Mol Biol Cell 23:2327-2338, 2012). To reduce PrA excretion into the beer fermentation broth, we regulated the Golgi apparatus sorting of PrA, thereby facilitating the delivery of more PrA to the vacuoles in the yeast cells. In the present study, the cofilin-coding gene COF1 and the Pmr1-coding gene PMR1 were overexpressed in the parental strain W303-1A and designated as W + COF1 and W + PMR1, respectively. The relative expression levels of COF1 in W + COF1 and PMR1 in W + PMR1 were 5.26- and 19.76-fold higher than those in the parental strain. After increases in the expression levels of cofilin and Pmr1 were confirmed, the PrA activities in the wort broth fermented with W + COF1, W + PMR1, and W303-1A were measured. Results showed that the extracellular PrA activities of W + COF1 and W + PMR1 were decreased by 9.24% and 13.83%, respectively, at the end of the main fermentation compared with that of W303-1A. Meanwhile, no apparent differences were found on the fermentation performance of recombinant and parental strains. The research uncovers an effective strategy for decreasing PrA excretion in Saccharomyces cerevisiae.
Collapse
Affiliation(s)
- Lulu Song
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China
| | - Yefu Chen
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China.
| | - Qinghuan Guo
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China
| | - Siyao Huang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China
| | - Xuewu Guo
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China
| | - Dongguang Xiao
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China
| |
Collapse
|
4
|
Stewart GG, Hill A, Lekkas C. Wort FAN – Its Characteristics and Importance during Fermentation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2013-0921-01] [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)
- Graham G. Stewart
- The International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Riccarton, Edinburgh, Scotland, UK, EH14 4AS
| | - Annie Hill
- The International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Riccarton, Edinburgh, Scotland, UK, EH14 4AS
| | - Christoforos Lekkas
- The International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Riccarton, Edinburgh, Scotland, UK, EH14 4AS
| |
Collapse
|
5
|
He GQ, Wang ZY, Liu ZS, Chen QH, Ruan H, Schwarz PB. Relationship of Proteinase Activity, Foam Proteins, and Head Retention in Unpasteurized Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-64-0033] [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)
- Guo-Qing He
- Department of Biosystems Engineering and Food Sciences, Zhejiang University, Hangzhou 310029, People's Republic of China
| | - Zhao-Yue Wang
- Department of Biosystems Engineering and Food Sciences, Zhejiang University, Hangzhou 310029, People's Republic of China
| | - Zhong-Shan Liu
- China Lion Brewery Group, Wenzhou 325000, People's Republic of China
| | - Qi-He Chen
- Department of Biosystems Engineering and Food Sciences, Zhejiang University, Hangzhou 310029, People's Republic of China
| | - Hui Ruan
- Department of Biosystems Engineering and Food Sciences, Zhejiang University, Hangzhou 310029, People's Republic of China
| | - Paul B. Schwarz
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58105
| |
Collapse
|
6
|
Lodolo EJ, Cantrell IC. Yeast Vitality—A Holistic Approach toward an Integrated Solution to Predict Yeast Performance. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2007-0809-01] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
7
|
Cameron-Clarke A, Hulse GA, Clifton L, Cantrell IC. The Use of Adenylate Kinase Measurement to Determine Causes of Lysis in Lager Yeast. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-61-0152] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - G. A. Hulse
- South African Breweries, Beer Division, Sandton, South Africa
| | - L. Clifton
- South African Breweries, Beer Division, Sandton, South Africa
| | - I. C. Cantrell
- South African Breweries, Beer Division, Sandton, South Africa
| |
Collapse
|
8
|
Finn DA, Stewart GG. Fermentation Characteristics of Dried Brewers Yeast: Effect of Drying on Flocculation and Fermentation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-60-0135] [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. A. Finn
- International Centre for Brewing and Distilling, Biological Sciences, Heriot-Watt University, Riccarton, Edinburgh, EH14 4AS, United Kingdom
| | - G. G. Stewart
- International Centre for Brewing and Distilling, Biological Sciences, Heriot-Watt University, Riccarton, Edinburgh, EH14 4AS, United Kingdom
| |
Collapse
|
9
|
Driscoll M, Ramsay CM, Hulse G, Simpson WJ. A Method of Detecting Autolysis of Brewers' Yeast by Measurement of Extracellular Adenylate Kinase Activity. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-60-0176] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | - G. Hulse
- South African Breweries, Beer Division, Sandton, South Africa
| | | |
Collapse
|
10
|
Song L, Chen Y, Du Y, Wang X, Guo X, Dong J, Xiao D. Saccharomyces cerevisiae proteinase A excretion and wine making. World J Microbiol Biotechnol 2017; 33:210. [DOI: 10.1007/s11274-017-2361-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Accepted: 09/26/2017] [Indexed: 01/20/2023]
|
11
|
Decreased proteinase A excretion by strengthening its vacuolar sorting and weakening its constitutive secretion in Saccharomyces cerevisiae. ACTA ACUST UNITED AC 2017; 44:149-159. [DOI: 10.1007/s10295-016-1868-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2016] [Accepted: 11/04/2016] [Indexed: 12/18/2022]
Abstract
Abstract
Proteinase A (PrA), encoded by PEP4 gene, is detrimental to beer foam stability. There are two transport pathways for the new synthesized PrA in yeast, sorting to the vacuole normally, or excreting out of the cells under stress conditions. They were designated as the Golgi-to-vacuole pathway and the constitutive secretory pathway, respectively. To reduce PrA excretion in some new way instead of its coding gene deletion, which had a negative effect on cell metabolism and beer fermentation, we modified the PrA transport based on these above two pathways. In the Golgi-to-vacuole pathway, after the verification that Vps10p is the dominant sorting receptor for PrA Golgi-to-vacuolar transportation by VPS10 deletion, VPS10 was then overexpressed. Furthermore, SEC5, encoding exocyst complexes’ central subunit (Sec5p) in the constitutive secretory pathway, was deleted. The results show that PrA activity in the broth fermented with WGV10 (VPS10 overexpressing strain) and W∆SEC5 (SEC5 deletion strain) was lowered by 76.96 and 32.39%, compared with the parental strain W303-1A, at the end of main fermentation. There are negligible changes in fermentation performance between W∆SEC5 and W303-1A, whereas, surprisingly, WGV10 had a significantly improved fermentation performance compared with W303-1A. WGV10 has an increased growth rate, resulting in higher biomass and faster fermentation speed; finally, wort fermentation is performed thoroughly. The results show that the biomass production of WGV10 is always higher than that of W∆SEC5 and W303-1A at all stages of fermentation, and that ethanol production of WGV10 is 1.41-fold higher than that of W303-1A. Obviously, VPS10 overexpression is beneficial for yeast and is a more promising method for reduction of PrA excretion.
Collapse
|
12
|
Wu D, Chen Y, Li C, Lu J, Liu Y, Zhang C, Dong J, Xiao D. Construction of self-cloning industrial brewer's yeast withSOD1gene insertion intoPEP4prosequence locus by homologous recombination. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.314] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Deguang Wu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory; College of Biotechnology, Tianjin University of Science and Technology, No. 29, 13th Avenue, Tianjin Economic and Technological Development Area; Tianjin 300457 China
- Department of Brewing Engineering; Moutai College; Renhuai 564500 China
| | - Yefu Chen
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory; College of Biotechnology, Tianjin University of Science and Technology, No. 29, 13th Avenue, Tianjin Economic and Technological Development Area; Tianjin 300457 China
| | - Chaoqun Li
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory; College of Biotechnology, Tianjin University of Science and Technology, No. 29, 13th Avenue, Tianjin Economic and Technological Development Area; Tianjin 300457 China
| | - Jun Lu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory; College of Biotechnology, Tianjin University of Science and Technology, No. 29, 13th Avenue, Tianjin Economic and Technological Development Area; Tianjin 300457 China
| | - Yanwen Liu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory; College of Biotechnology, Tianjin University of Science and Technology, No. 29, 13th Avenue, Tianjin Economic and Technological Development Area; Tianjin 300457 China
| | - Cuiying Zhang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory; College of Biotechnology, Tianjin University of Science and Technology, No. 29, 13th Avenue, Tianjin Economic and Technological Development Area; Tianjin 300457 China
| | - Jian Dong
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory; College of Biotechnology, Tianjin University of Science and Technology, No. 29, 13th Avenue, Tianjin Economic and Technological Development Area; Tianjin 300457 China
| | - Dongguang Xiao
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory; College of Biotechnology, Tianjin University of Science and Technology, No. 29, 13th Avenue, Tianjin Economic and Technological Development Area; Tianjin 300457 China
| |
Collapse
|
13
|
Guo X, Guan X, Wang Y, Li L, Wu D, Chen Y, Pei H, Xiao D. Reduction of biogenic amines production by eliminating the PEP4 gene in Saccharomyces cerevisiae during fermentation of Chinese rice wine. Food Chem 2015; 178:208-11. [PMID: 25704703 DOI: 10.1016/j.foodchem.2015.01.089] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2014] [Revised: 12/10/2014] [Accepted: 01/19/2015] [Indexed: 10/24/2022]
Abstract
Biogenic amines in Chinese rice wine have a potential threat of toxicity to human health. In this study, PEP4 gene in Saccharomyces cerevisiae was knocked out in order to evaluate its effect on biogenic amines production; the enzyme encodes proteinase A (PrA), an enzyme that is responsible for the production of free amino acids. It was found that compared to the wild type strain, the PrA activity and amino acid concentration decreased significantly, and the production of biogenic amines in this knockout strain decreased by 25.5%, from 180.1mg/L to 134.2mg/L. Especially, tyramine, cadaverine and histamine concentrations were also decreased by 57.5%, 24.6% and 54.3%, respectively. The main reason for the decrease of biogenic amines may be due to the low concentration of free amino acids. Our results provide a new strategy to minimize the biogenic amine production during fermentation of Chinese rice wine.
Collapse
Affiliation(s)
- Xuewu Guo
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Lab, College of Biotechnology, Tianjin University of Science and Technology, No 29, 13ST. TEDA, Tianjin 300457, China
| | - Xiangyu Guan
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Lab, College of Biotechnology, Tianjin University of Science and Technology, No 29, 13ST. TEDA, Tianjin 300457, China
| | - Yazhou Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Lab, College of Biotechnology, Tianjin University of Science and Technology, No 29, 13ST. TEDA, Tianjin 300457, China
| | - Lina Li
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Lab, College of Biotechnology, Tianjin University of Science and Technology, No 29, 13ST. TEDA, Tianjin 300457, China
| | - Deguang Wu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Lab, College of Biotechnology, Tianjin University of Science and Technology, No 29, 13ST. TEDA, Tianjin 300457, China
| | - Yefu Chen
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Lab, College of Biotechnology, Tianjin University of Science and Technology, No 29, 13ST. TEDA, Tianjin 300457, China
| | - Huadong Pei
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Lab, College of Biotechnology, Tianjin University of Science and Technology, No 29, 13ST. TEDA, Tianjin 300457, China
| | - Dongguang Xiao
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Lab, College of Biotechnology, Tianjin University of Science and Technology, No 29, 13ST. TEDA, Tianjin 300457, China.
| |
Collapse
|
14
|
A novel and efficient method for the isolation and purification of polysaccharides from lily bulbs by Saccharomyces cerevisiae fermentation. Process Biochem 2014. [DOI: 10.1016/j.procbio.2014.09.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
15
|
Liu C, Song Q, Yin X, Li Q, Wang J. Effect of yeast physiological indexes on proteinase A secretion detected by resonance light scattering technique. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2288-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
16
|
Wang R, Wang D, Gao X, Hong J. Direct fermentation of raw starch using aKluyveromyces marxianusstrain that expresses glucoamylase and Alpha-amylase to produce ethanol. Biotechnol Prog 2014; 30:338-47. [DOI: 10.1002/btpr.1877] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2013] [Revised: 01/26/2014] [Accepted: 01/26/2014] [Indexed: 11/09/2022]
Affiliation(s)
- Rongliang Wang
- School of Life Science, University of Science and Technology of China; Hefei Anhui 230026, P. R., China
- Hefei National Laboratory for Physical Science at the Microscale; Hefei Anhui 230026 P.R. China
| | - Dongmei Wang
- School of Life Science, University of Science and Technology of China; Hefei Anhui 230026, P. R., China
- Hefei National Laboratory for Physical Science at the Microscale; Hefei Anhui 230026 P.R. China
| | - Xiaolian Gao
- School of Life Science, University of Science and Technology of China; Hefei Anhui 230026, P. R. China
- Hefei National Laboratory for Physical Science at the Microscale; Hefei Anhui 230026 P.R. China
- Dept. of Biology and Biochemistry; University of Houston; Houston TX 77004-5001
| | - Jiong Hong
- School of Life Science; University of Science and Technology of China; Hefei Anhui 230026, P. R. China
- Hefei National Laboratory for Physical Science at the Microscale; Hefei Anhui 230026 P.R. China
| |
Collapse
|
17
|
Abstract
Proteome analysis provides a way to identify proteins related to the quality traits of beer. A number of protein species in beer and wort have been identified by two-dimensional gel electrophoresis combined with enzyme digestion such as trypsin, followed by mass spectrometry analyses and/or liquid chromatography mass/mass spectrometry. In addition, low molecular weight polypeptides in beer have been identified by the combination of non-enzyme digestion and mass analyses. These data sets of various molecular weight polypeptides (i.e., proteomes) provide a platform for analyzing protein functions in beer. Several novel proteins related to beer quality traits such as foam stability and haze formation have been identified by analyzing these proteomes. Some of the proteins have been applied to the development of efficient protein or DNA markers for trait selection in malting barley breeding. In this chapter, recent proteome studies of beer and wort are reviewed, and the methods and protocols of beer and wort proteome analysis are described.
Collapse
Affiliation(s)
- Takashi Iimure
- Bioresources Research and Development Department, Sapporo Breweries Ltd., Ota, Gunma, Japan
| | | | | |
Collapse
|
18
|
Iimure T, Sato K. Beer proteomics analysis for beer quality control and malting barley breeding. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.11.028] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
19
|
Hao J, Dong J, Speers RA, Shen W, Shan L, Fan W, Li Q, Gu G, Chen J. Construction of a SinglePEP4Allele Deletion inSaccharomyces carlsbergensisand a Preliminary Evaluation of Its Brewing Performance. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2008.tb00776.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
20
|
Leisegang R, Stahl U. Degradation of a Foam-Promoting Barley Protein by a Proteinase from Brewing Yeast. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2005.tb00656.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
|
21
|
Construction of recombinant industrial brewer’s yeast with lower diacetyl production and proteinase A activity. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1821-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
22
|
Dong Y, Zhang F, Wang Z, Du L, Hao A, Jiang B, Tian M, Li Q, Jia Q, Wang S, Xiu Z. Extraction and purification of recombinant human serum albumin from Pichia pastoris broths using aqueous two-phase system combined with hydrophobic interaction chromatography. J Chromatogr A 2012; 1245:143-9. [DOI: 10.1016/j.chroma.2012.05.041] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2012] [Revised: 05/07/2012] [Accepted: 05/10/2012] [Indexed: 10/28/2022]
|
23
|
Cooper DJ, Stewart GG, Bryce JH. Yeast Proteolytic Activity During High and Low Gravity Wort Fermentations and its Effect on Head Retention. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2000.tb00057.x] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
24
|
Hao X, Xiao DG, Zhang CY, Chen YF. Influence of nutrients on proteinase A activity in draft beer during fermentation. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02252.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
25
|
Isolation of non-starch polysaccharides from bulb of tiger lily (Lilium lancifolium Thunb.) with fermentation of Saccharomyces cerevisiae. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2010.01.051] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
26
|
Iimure T, Takoi K, Kaneko T, Kihara M, Hayashi K, Ito K, Sato K, Takeda K. Novel prediction method of beer foam stability using protein Z, barley dimeric alpha-amylase inhibitor-1 (BDAI-1) and yeast thioredoxin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:8664-8671. [PMID: 18710245 DOI: 10.1021/jf801184k] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Foam stability is an important quality trait of beer. Our previous results of two-dimensional gel electrophoresis (2DE) analyses of beer proteins implied a relationship between barley dimeric alpha-amylase inhibitor-1 (BDAI-1) and beer foam stability as judged by the NIBEM-T analyzer. To develop a novel prediction method of beer foam stability under different conditions of barley cultivar and malt modification, multiple linear regression analysis was applied. The spot intensities of major beer proteins on 2DE gel were quantified and used as explanatory variables. The foam stabilities of 25 beer samples each brewed from malt with different malt modification in one of the three cultivars (cultivars A, B, and C) were explained by the spot intensities of BDAI-1 at the 5% significance level ( r = 0.421). Furthermore, two other major protein spots (b0 and b5) were observed on the 2DE gels of Japanese commercial beer samples with different foam stability. Then, multiple regression for foam stability was calculated using these three spot intensities as explanatory variables. As a result, 72.1% of the beer foam stability in 25 beer samples was explained by a novel multiple regression equation calculated using spot b0 and BDAI-1 as positive explanatory variables and spot b5 as a negative variable. To verify the validity of the multiple regression equation and the explanatory variables, the beer foam stability in practical beer samples was analyzed. As a result, 81.5% of the beer foam stability in 10 Japanese commercial beer samples was also explained by using spot b0 and BDAI-1 as positive explanatory variables and spot b5 as a negative variable. Mass spectrometry analyses followed by database searches revealed that protein spots b0 and b5 were identified as protein Z originated from barley and thioredoxin originated from yeast, respectively. These results confirm that BDAI-1 and protein Z are foam-positive factors and identify yeast thioredoxin as a possible novel foam-negative factor.
Collapse
Affiliation(s)
- Takashi Iimure
- Bioresources Research and Development Department, Sapporo Breweries Ltd., 37-1, Nittakizaki, Ota, Gunma, 370-0393, Japan.
| | | | | | | | | | | | | | | |
Collapse
|