1
|
Singh A, Singh S, Kansal SK, Garg M, Krishania M. Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12. Sci Rep 2023; 13:5863. [PMID: 37041167 PMCID: PMC10090066 DOI: 10.1038/s41598-023-32687-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Accepted: 03/31/2023] [Indexed: 04/13/2023] Open
Abstract
Beer is the world's third most popular fermented beverage. It is typically made from malted barley. Tropical countries must import barley from temperate countries for brewing, which is an expensive process. Therefore, it is critical to investigate alternative possible substrates for beer production in order to meet the growing demand for high-nutritional-quality beer. The current study involves the creation of a fermented beverage from anthocyanin-rich black wheat with the help of yeast, Saccharomyces cerevisiae CMS12, isolated from fruit waste. Characterization (UV, HPLC, NMR, FTIR, and ICPMS) was then performed, as well as a comparative study with white (amber) wheat beer. Further, process parameters optimization included initial sugar concentration, inoculum size, and pH. Black wheat wort contained 568 mg GAE/L total phenolic content, 4.67 mg/L anthocyanin concentration, 6.8% (v/v) alcohol content, and a pH of 4.04. The sensory analysis revealed that black wheat beer was more acceptable than white wheat beer. The developed fermented beverage has enormous commercialization potential.
Collapse
Affiliation(s)
- Arshpreet Singh
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali, 140306, India
- Dr S S Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh, India
| | - Saumya Singh
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali, 140306, India
| | - Sushil K Kansal
- Dr S S Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh, India
| | - Monika Garg
- National Agri-Food Biotechnology Institute (NABI), Sector-81, Mohali, 140306, India
| | - Meena Krishania
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali, 140306, India.
| |
Collapse
|
2
|
Zong X, Yang H, Jin X, Brennan CS, Coldea TE, Cai L, Zhao H. Effect of dissolved oxygen on the oxidative and structural characteristics of protein in beer during forced ageing. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xuyan Zong
- School of Bioengineering Sichuan University of Science and Engineering Yibin644005China
| | - Huirong Yang
- College of Food Science and Technology Southwest Minzu University Chengdu610041China
| | - Xiaofan Jin
- School of Food Science and Engineering South China University of Technology Guangzhou510640China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln Canterbury7464New Zealand
| | - Teodora Emilia Coldea
- Faculty of Food Science and Technology University of Agricultural Sciences and Veterinary Medicine Cluj‐Napoca400372Romania
| | - Linfei Cai
- School of Food Science and Engineering South China University of Technology Guangzhou510640China
| | - Haifeng Zhao
- School of Food Science and Engineering South China University of Technology Guangzhou510640China
- Research Institute for Food Nutrition and Human Health Guangzhou510640China
| |
Collapse
|
3
|
Lu Y, Osmark P, Bergenståhl B, Nilsson L. Vesicular structures formed from barley wort proteins and iso-humulone. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105788] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
4
|
Development of a Rapid Method to Assess Beer Foamability Based on Relative Protein Content Using RoboBEER and Machine Learning Modeling. BEVERAGES 2020. [DOI: 10.3390/beverages6020028] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Foam-related parameters are associated with beer quality and dependent, among others, on the protein content. This study aimed to develop a machine learning (ML) model to predict the pattern and presence of 54 proteins. Triplicates of 24 beer samples were analyzed through proteomics. Furthermore, samples were analyzed using the RoboBEER to evaluate 15 physical parameters (color, foam, and bubbles), and a portable near-infrared (NIR) device. Proteins were grouped according to their molecular weight (MW), and a matrix was developed to assess only the significant correlations (p < 0.05) with the physical parameters. Two ML models were developed using the NIR (Model 1), and RoboBEER (Model 2) data as inputs to predict the relative quantification of 54 proteins. Proteins in the 0–20 kDa group were negatively correlated with the maximum volume of foam (MaxVol; r = −0.57) and total lifetime of foam (TLTF; r = −0.58), while those within 20–40 kDa had a positive correlation with MaxVol (r = 0.47) and TLTF (r = 0.47). Model 1 was not as accurate (testing r = 0.68; overall r = 0.89) as Model 2 (testing r = 0.90; overall r = 0.93), which may serve as a reliable and affordable method to incorporate the relative quantification of important proteins to explain beer quality.
Collapse
|
5
|
Cai L, Brennan CS, Yang H, Li W, Zhao H. Evolution of oxidative and structural characteristics of proteins, especially lipid transfer protein 1 (LTP1) in beer during forced‐ageing. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14250] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Linfei Cai
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln7464Canterbury New Zealand
| | - Huirong Yang
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Wanying Li
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Haifeng Zhao
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| |
Collapse
|
6
|
Baert JJ, De Clippeleer J, Bustillo Trueba P, Jaskula-Goiris B, De Rouck G, Aerts G, De Cooman L. Exploring Aldehyde Release in Beer by 4-Vinylpyridine and the Effect of Cysteine Addition on the Beer’s Pool of Bound Aldehydes. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2018.1518639] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Jeroen J. Baert
- Department of Microbial and Molecular Systems (MS), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, KU Leuven, Ghent, Belgium
| | - Jessika De Clippeleer
- Faculty of Bioscience Engineering, Department of Biotechnology, Laboratory for Brewing Science & Technology, Ghent University, Ghent, Belgium
- Faculty of Science and Technology, Department of Biosciences and Food Sciences, Laboratory for Brewing Science & Technology, University College Ghent, Ghent, Belgium
| | - Paula Bustillo Trueba
- Department of Microbial and Molecular Systems (MS), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, KU Leuven, Ghent, Belgium
| | - Barbara Jaskula-Goiris
- Department of Microbial and Molecular Systems (MS), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, KU Leuven, Ghent, Belgium
| | - Gert De Rouck
- Department of Microbial and Molecular Systems (MS), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, KU Leuven, Ghent, Belgium
| | - Guido Aerts
- Department of Microbial and Molecular Systems (MS), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, KU Leuven, Ghent, Belgium
| | - Luc De Cooman
- Department of Microbial and Molecular Systems (MS), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, KU Leuven, Ghent, Belgium
| |
Collapse
|
7
|
Baldus M, Methner FJ. Effect of antioxidants on dimethyl sulphoxide reduction and impact on dimethyl sulphide formation during beer storage. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.531] [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)
- Matthias Baldus
- Institute of Food Technology and Food Chemistry, Chair of Brewing Science; Technische Universität Berlin; Seestrasse 13 Berlin 13353 Germany
| | - Frank-Jürgen Methner
- Institute of Food Technology and Food Chemistry, Chair of Brewing Science; Technische Universität Berlin; Seestrasse 13 Berlin 13353 Germany
| |
Collapse
|
8
|
Schulz BL, Phung TK, Bruschi M, Janusz A, Stewart J, Meehan J, Healy P, Nouwens AS, Fox GP, Vickers CE. Process Proteomics of Beer Reveals a Dynamic Proteome with Extensive Modifications. J Proteome Res 2018; 17:1647-1653. [PMID: 29457908 DOI: 10.1021/acs.jproteome.7b00907] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Modern beer production is a complex industrial process. However, some of its biochemical details remain unclear. Using mass spectrometry proteomics, we have performed a global untargeted analysis of the proteins present across time during nanoscale beer production. Samples included sweet wort produced by a high temperature infusion mash, hopped wort, and bright beer. This analysis identified over 200 unique proteins from barley and yeast, emphasizing the complexity of the process and product. We then used data independent SWATH-MS to quantitatively compare the relative abundance of these proteins throughout the process. This identified large and significant changes in the proteome at each process step. These changes described enrichment of proteins by their biophysical properties, and identified the appearance of dominant yeast proteins during fermentation. Altered levels of malt modification also quantitatively changed the proteomes throughout the process. Detailed inspection of the proteomic data revealed that many proteins were modified by protease digestion, glycation, or oxidation during the processing steps. This work demonstrates the opportunities offered by modern mass spectrometry proteomics in understanding the ancient process of beer production.
Collapse
Affiliation(s)
- Benjamin L Schulz
- School of Chemistry and Molecular Biosciences , The University of Queensland , Brisbane , Queensland 4072 , Australia.,ARC Training Centre for Biopharmaceutical Innovation, Australian Institute of Bioengineering and Nanotechnology , The University of Queensland , Brisbane , Queensland 4072 , Australia
| | - Toan K Phung
- School of Chemistry and Molecular Biosciences , The University of Queensland , Brisbane , Queensland 4072 , Australia
| | - Michele Bruschi
- Australian Institute of Bioengineering and Nanotechnology , The University of Queensland , Brisbane , Queensland 4072 , Australia
| | | | - Jeff Stewart
- Lion , Sydney , New South Wales 2127 , Australia
| | - John Meehan
- Lion , Brisbane , Queensland 4064 , Australia
| | - Peter Healy
- Lion , Brisbane , Queensland 4064 , Australia
| | - Amanda S Nouwens
- School of Chemistry and Molecular Biosciences , The University of Queensland , Brisbane , Queensland 4072 , Australia.,Australian Institute of Bioengineering and Nanotechnology , The University of Queensland , Brisbane , Queensland 4072 , Australia
| | - Glen P Fox
- Queensland Alliance for Agriculture and Food Innovation , The University of Queensland , Brisbane , Queensland 4072 , Australia
| | - Claudia E Vickers
- Australian Institute of Bioengineering and Nanotechnology , The University of Queensland , Brisbane , Queensland 4072 , Australia
| |
Collapse
|
9
|
Lund MN, Petersen MA, Andersen ML, Lunde C. Effect of Protease Treatment during Mashing on Protein-Derived Thiol Content and Flavor Stability of Beer during Storage. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0602-01] [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)
- Marianne N. Lund
- Novozymes A/S, Krogshøjvej 36, DK-2880 Bagsvœrd, Denmark
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | | | | | | |
Collapse
|
10
|
Jenkins D, James S, Dehrmann F, Smart K, Cook D. Impacts of Copper, Iron, and Manganese Metal Ions on the EPR Assessment of Beer Oxidative Stability. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1080/03610470.2017.1402585] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- David Jenkins
- University of Nottingham, Sutton Bonington Campus, LE12 5RD, United Kingdom
| | - Sue James
- Anheuser-Busch InBev. Woking, GU21 6HT, United Kingdom
| | | | | | - David Cook
- University of Nottingham, Sutton Bonington Campus, LE12 5RD, United Kingdom
| |
Collapse
|
11
|
Baert JJ, De Clippeleer J, Jaskula-Goiris B, Van Opstaele F, De Rouck G, Aerts G, De Cooman L. Further Elucidation of Beer Flavor Instability: The Potential Role of Cysteine-Bound Aldehydes. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2015-0531-01] [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)
- Jeroen J. Baert
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - Jessika De Clippeleer
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - Barbara Jaskula-Goiris
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - Filip Van Opstaele
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - Gert De Rouck
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - Guido Aerts
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - Luc De Cooman
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Cluster for Bioengineering Technology (CBeT), Laboratory of Enzyme, Fermentation and Brewing Technology (EFBT), Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| |
Collapse
|
12
|
Murmann AN, Lunde C, Lund MN. Selection of Protease for Increased Solubilization of Protein Derived Thiols during Mashing with Limited Release of Free Amino Acids in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2016-3584-01] [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)
- Anne N. Murmann
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
- Novozymes A/S, Krogshøjvej 36, DK-2880 Bagsv'rd, Denmark
| | | | - Marianne N. Lund
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
- Novozymes A/S, Krogshøjvej 36, DK-2880 Bagsv'rd, Denmark
| |
Collapse
|
13
|
Andersen ML, Gundermann M, Danielsen BP, Lund MN. Kinetic Models for the Role of Protein Thiols during Oxidation in Beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10820-10828. [PMID: 29129062 DOI: 10.1021/acs.jafc.7b05012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Thiol-containing proteins have been suggested to have antioxidative properties in beer. A kinetic model has been setup for the reactivity of thiols during early stages of oxidative degradation of beer. Kinetic analysis based on the proposed reaction mechanism allowed evaluation of the relative reactivity of beer components, such as bitter acids from hops and polyphenols. The rate constants for the reaction of 1-hydroxyethyl radicals, which are generated during radical mediated oxidation of ethanol in beer, with hop bitter acids and thiols were very similar, and the concentration of these compounds in beer is therefore essential for the relative reactivity. For a standard pilsner beer with 35 international bitter units with typical concentrations of thiols and hop bitter acids, thiols were found to react with ca. 9% of 1-hydroxyethyl radicals, while bitter acids from hops accounted for ca. 88% of the reaction with 1-hydroxyethyl radicals. Polyphenols were not found to account for any major part of the reaction with 1-hydroxyethyl radicals due to low reaction rates and low concentrations in pilsner beer compared to the other components. The kinetic model suggests that the concentration of thiols has to be increased in order to contribute with any significant antioxidative protection and that the fate of thiols during oxidation must be considered since some thiol oxidation products may induce further damage.
Collapse
Affiliation(s)
- Mogens L Andersen
- Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Matheo Gundermann
- Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Bente P Danielsen
- Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Marianne N Lund
- Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
- Department of Biomedical Sciences, University of Copenhagen , Blegdamsvej 3, DK-2200 Copenhagen N, Denmark
| |
Collapse
|
14
|
Zheng SJ, Wang YL, Liu P, Zhang Z, Yu L, Yuan BF, Feng YQ. Stable isotope labeling-solid phase extraction-mass spectrometry analysis for profiling of thiols and aldehydes in beer. Food Chem 2017; 237:399-407. [DOI: 10.1016/j.foodchem.2017.05.090] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2016] [Revised: 05/17/2017] [Accepted: 05/17/2017] [Indexed: 01/08/2023]
|
15
|
Murmann AN, Hägglund P, Svensson B, Lund MN. The Reducing Capacity of Thioredoxin on Oxidized Thiols in Boiled Wort. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10101-10106. [PMID: 29087194 DOI: 10.1021/acs.jafc.7b04179] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Free thiol-containing proteins are suggested to work as antioxidants in beer, but the majority of thiols in wort are present in their oxidized form as disulfides and are therefore not active as antioxidants. Thioredoxin, a disulfide-reducing protein, is released into the wort from some yeast strains during fermentation. The capacity of the thioredoxin enzyme system (thioredoxin, thioredoxin reductase, NADPH) to reduce oxidized thiols in boiled wort under fermentation-like conditions was studied. Free thiols were quantitated in boiled wort samples by derivatization with ThioGlo1 and fluorescence detection of thiol-derivatives. When boiled wort was incubated with all components of the thioredoxin system at pH 7.0 and 25 °C for 60 min under anaerobic conditions, the free thiol concentration increased from 25 to 224 μM. At pH values similar to wort (pH 5.7) and beer (pH 4.5), the thioredoxin system was also capable of increasing the free thiol concentration, although with lower efficiency to 187 and 170 μM, respectively. The presence of sulfite, an important antioxidant in beer secreted by the yeast during fermentation, was found to inactivate thioredoxin by sulfitolysis. Reduction of oxidized thiols by the thioredoxin system was therefore only found to be efficient in the absence of sulfite.
Collapse
Affiliation(s)
- Anne N Murmann
- Department of Food Science, Faculty of Science, University of Copenhagen , Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
| | - Per Hägglund
- Department of Biotechnology and Biomedicine, Technical University of Denmark , Søltofts Plads, Building 224, DK-2800 Kongens Lyngby, Denmark
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen , Blegdamsvej 3, DK-2200 Copenhagen N, Denmark
| | - Birte Svensson
- Department of Biotechnology and Biomedicine, Technical University of Denmark , Søltofts Plads, Building 224, DK-2800 Kongens Lyngby, Denmark
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen , Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
- Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen , Blegdamsvej 3, DK-2200 Copenhagen N, Denmark
| |
Collapse
|
16
|
Buiatti S, Bertoli S, Passaghe P. Influence of gluten-free adjuncts on beer colloidal stability. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-3010-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
17
|
O'Doherty PJ, Khan A, Johnson AJ, Rogers PJ, Bailey TD, Wu MJ. Proteomic response to linoleic acid hydroperoxide in Saccharomyces cerevisiae. FEMS Yeast Res 2017; 17:3752509. [PMID: 28449083 DOI: 10.1093/femsyr/fox022] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2016] [Accepted: 04/20/2017] [Indexed: 12/12/2022] Open
Abstract
Yeast AP-1 transcription factor (Yap1p) and the enigmatic oxidoreductases Oye2p and Oye3p are involved in counteracting lipid oxidants and their unsaturated breakdown products. In order to uncover the response to linoleic acid hydroperoxide (LoaOOH) and the roles of Oye2p, Oye3p and Yap1p, we carried out proteomic analysis of the homozygous deletion mutants oye3Δ, oye2Δ and yap1Δ alongside the diploid parent strain BY4743. The findings demonstrate that deletion of YAP1 narrowed the response to LoaOOH, as the number of proteins differentially expressed in yap1Δ was 70% of that observed in BY4743. The role of Yap1p in regulating the major yeast peroxiredoxin Tsa1p was demonstrated by the decreased expression of Tsa1p in yap1Δ. The levels of Ahp1p and Hsp31p, previously shown to be regulated by Yap1p, were increased in LoaOOH-treated yap1Δ, indicating their expression is also regulated by another transcription factor(s). Relative to BY4743, protein expression differed in oye3Δ and oye2Δ under LoaOOH, underscored by superoxide dismutase (Sod1p), multiple heat shock proteins (Hsp60p, Ssa1p, and Sse1p), the flavodoxin-like protein Pst2p and the actin stabiliser tropomyosin (Tpm1p). Proteins associated with glycolysis were increased in all strains following treatment with LoaOOH. Together, the dataset reveals, for the first time, the yeast proteomic response to LoaOOH, highlighting the significance of carbohydrate metabolism, as well as distinction between the roles of Oye3p, Oye2p and Yap1p.
Collapse
Affiliation(s)
- Patrick J O'Doherty
- School of Science and Health, Western Sydney University, Locked Bag 1797, Penrith NSW 2751, Australia
| | - Alamgir Khan
- Australian Proteome Analysis Facility (APAF), Macquarie University, Sydney NSW 2109 Australia
| | - Adam J Johnson
- School of Science and Health, Western Sydney University, Locked Bag 1797, Penrith NSW 2751, Australia
| | - Peter J Rogers
- School of Biomolecular and Physical Sciences, Griffith University, Nathan QLD 4111, Australia
| | - Trevor D Bailey
- School of Science and Health, Western Sydney University, Locked Bag 1797, Penrith NSW 2751, Australia
| | - Ming J Wu
- School of Science and Health, Western Sydney University, Locked Bag 1797, Penrith NSW 2751, Australia
| |
Collapse
|
18
|
Abstract
In the ‘Executive Style' section of a recent edition1 of The Age newspaper there was a list of the top 100 craft beers in 2016. That’s a ranking out of 300 or more national craft beers. The craft boom is driving a renewal in technical training, career opportunities and a deeper understanding of the underlying scientific basis of traditional brewing approaches.
Collapse
|
19
|
Ye L, Huang Y, Li M, Li C, Zhang G. The chemical components in malt associated with haze formation in beer. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.353] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Lingzhen Ye
- Agronomy Department; Zhejiang University; Hangzhou People's Republic of China
| | - Yuqing Huang
- Agronomy Department; Zhejiang University; Hangzhou People's Republic of China
| | - Mei Li
- Agronomy Department; Zhejiang University; Hangzhou People's Republic of China
| | - Chengdao Li
- Department of Agriculture and Food; Western Australia; South Perth Australia
| | - Guoping Zhang
- Agronomy Department; Zhejiang University; Hangzhou People's Republic of China
| |
Collapse
|
20
|
Lund MN, Krämer AC, Andersen ML. Antioxidative Mechanisms of Sulfite and Protein-Derived Thiols during Early Stages of Metal Induced Oxidative Reactions in Beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:8254-8261. [PMID: 26325117 DOI: 10.1021/acs.jafc.5b02617] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The radical-mediated reactions occurring during the early stages of beer storage were studied by following the rate of oxygen consumption, radical formation as detected by electron spin resonance spectroscopy, and concentrations of the antioxidant compounds sulfite and thiols. Addition of either Fe(III) or Fe(II) had similar effects, indicating that a fast redox equilibrium is obtained between the two species in beer. Addition of iron in combination with hydrogen peroxide gave the most pronounced levels of oxidation due to a direct initiation of ethanol oxidation through generation of hydroxyl radicals by the Fenton reaction. The concentration of sulfite decreased more than the thiol concentration, suggesting that thiols play a secondary role as antioxidants by mainly quenching 1-hydroxyethyl radicals that are intermediates in the oxidation of ethanol. Increasing the temperature had a minor effect on the rate of oxygen consumption.
Collapse
Affiliation(s)
- Marianne N Lund
- Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Anna C Krämer
- Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Mogens L Andersen
- Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| |
Collapse
|
21
|
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
| |
Collapse
|
22
|
Gous PW, Gilbert RG, Fox GP. Drought-proofing barley (Hordeum vulgare) and its impact on grain quality: A review. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.187] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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
| | - 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
| |
Collapse
|
23
|
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
| | | |
Collapse
|
24
|
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.
Collapse
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
| | | | | | | | | | | | | | | |
Collapse
|
25
|
de Almeida NEC, Lund MN, Andersen ML, Cardoso DR. Beer thiol-containing compounds and redox stability: kinetic study of 1-hydroxyethyl radical scavenging ability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9444-9452. [PMID: 24007263 DOI: 10.1021/jf402159a] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The 1-hydroxyethyl radical is a central intermediate in oxidative reactions occurring in beer. The reactivity of thiol-containing compounds toward 1-hydroxyethyl radical was evaluated in beer model solutions using a competitive kinetic approach, employing the spin-trap 4-POBN as a probe and by using electron paramagnetic resonance to detect the generated 1-hydroxyethyl/4-POBN spin adduct. Thiol-containing compounds were highly reactive toward the 1-hydroxyethyl radical with apparent second-order rate constants close to the diffusion limit in water and ranging from 0.5 × 10⁹ L mol⁻¹ s⁻¹ for the His-Cys-Lys-Phe-Trp-Trp peptide to 6.1 × 10⁹ L mol⁻¹ s⁻¹ for the reduced lipid transfer protein 1 (LTP1) isolated from beer. The reactions gave rise to a moderate kinetic isotope effect (k(H)/k(D) = 2.3) suggesting that reduction of the 1-hydroxyethyl radical by thiol-containing compounds takes place by hydrogen atom abstraction from the RSH group rather than electron transfer. The content of reduced thiols in different beers was determined using a previously established method based on ThioGlo-1 as the thiol derivatization reagent and detection of the derivatized thiols by reverse-phase liquid chromatography coupled to a fluorescence detector. The total level of thiol in beer (oxidized and reduced) was determined after a reduction step employing 3,3',3″-phosphanetriyltripropanoic acid (TCEP) as the disulfide reductant. A good correlation among total protein and total thiol content in different beers was observed. The results suggest a similar ratio between reduced thiols and disulfides in all of the tested beers, which indicates a similar redox state.
Collapse
Affiliation(s)
- Natália E C de Almeida
- Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | | | | | | |
Collapse
|
26
|
Hoff S, Larsen FH, Andersen ML, Lund MN. Quantification of protein thiols using ThioGlo 1 fluorescent derivatives and HPLC separation. Analyst 2013; 138:2096-103. [DOI: 10.1039/c3an36672c] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
|
27
|
Lund MN, Hoff S, Berner TS, Lametsch R, Andersen ML. Effect of pasteurization on the protein composition and oxidative stability of beer during storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:12362-12370. [PMID: 23210737 DOI: 10.1021/jf303044a] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The impacts of pasteurization of a lager beer on protein composition and the oxidative stability were studied during storage at 22 °C for 426 days in the dark. Pasteurization clearly improved the oxidative stability of beer determined by ESR spectroscopy, whereas it had a minor negative effect on the volatile profile by increasing volatile compounds that is generally associated with heat treatment and a loss of fruity ester aroma. A faster rate of radical formation in unpasteurized beer was consistent with a faster consumption of sulfite. Beer proteins in the unpasteurized beer were more degraded, most likely due to proteolytic enzyme activity of yeast remnants and more precipitation of proteins was also observed. The differences in soluble protein content and composition are suggested to result in differences in the contents of prooxidative metals as a consequence of the proteins ability to bind metals. This also contributes to the differences in oxidative stabilities of the beers.
Collapse
Affiliation(s)
- Marianne N Lund
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark.
| | | | | | | | | |
Collapse
|