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Silva KFCE, Feltre G, Zandonadi FS, Rabelo RS, Sussulini A, Hubinger MD. Unlocking hot trub's potential: a simple method for extracting bitter acids and xanthohumol. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5381-5390. [PMID: 38334323 DOI: 10.1002/jsfa.13371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 01/03/2024] [Accepted: 02/05/2024] [Indexed: 02/10/2024]
Abstract
BACKGROUND Hot trub is a macronutrient- and micronutrient-rich by-product generated in the brewing industry, which is still underrated as a raw material for reprocessing purposes. In this context, this study aimed to investigate the extraction of bitter acids' and xanthohumol from hot trub as well as identify the significance of parameters for the process. The research assessed various extraction parameters, such as pH, ethanol concentration, temperature, and solid-to-liquid ratio, using a Plackett-Burman design. RESULTS Ethanol concentration and pH were the most significant parameters affecting extraction yield. β-acids were found to be the principal components of the bitter acids, with a maximum concentration near 16 mg g-1, followed by iso-α-acids and α-acids achieving 6 and 3.6 mg g-1, respectively. The highest yields of bitter acids were observed in the highest ethanol concentration, while pH was relevant to extraction process in treatments with low ethanol ratios. Concerning the xanthohumol extraction, the approach achieved maximum concentration (239 μg g-1) in treatments with ethanol concentration above 30%. Despite their variances, the phytochemicals exhibited comparable extraction patterns, indicating similar interactions with macromolecules. Moreover, the characterization of the solid residues demonstrated that the extraction process did not bring about any alterations to the chemical and total protein profiles. CONCLUSION Ethanol concentration was found to have the most significant impact on the extraction of bitter acids and xanthohumol, while temperature had no significant effect. The solid remains resulting from the extraction showed potential for use as a protein source. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Klycia Fidélis Cerqueira E Silva
- Department of Food Engineering and Technology (DETA), School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
| | - Gabriela Feltre
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of Sao Paulo (USP), Piracicaba, Brazil
| | - Flávia S Zandonadi
- Laboratory of Bioanalytics and Integrated Omics (LaBIOmics), Institute of Chemistry, University of Campinas (UNICAMP), Campinas, Brazil
| | - Renata Santos Rabelo
- Brazilian Synchrotron Light Laboratory (LNLS), Brazilian Center for Research in Energy and Materials (CNPEM), Campinas, Brazil
| | - Alessandra Sussulini
- Laboratory of Bioanalytics and Integrated Omics (LaBIOmics), Institute of Chemistry, University of Campinas (UNICAMP), Campinas, Brazil
- Instituto Nacional de Ciência e Tecnologia em Bioanalítica (INCTBio), Institute of Chemistry, University of Campinas (UNICAMP), Campinas, Brazil
| | - Miriam Dupas Hubinger
- Department of Food Engineering and Technology (DETA), School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil
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2
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Pinto MBC, Schmidt FL, Rappsilber J, Gibson B, Wietstock PC. Addition of Hop ( Humulus Lupulus L.) Bitter Acids Yields Modification of Malt Protein Aggregate Profiles during Wort Boiling. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:5700-5711. [PMID: 36989404 DOI: 10.1021/acs.jafc.3c00185] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/19/2023]
Abstract
Hop bitter acids are used in the brewing industry to give beer bitterness. However, much of this bitterness is lost during processing, specifically during the wort boiling step. One of the major causes might be the interaction with protein-protein complexes. Therefore, the aim of this study was to clarify the role of hop bitter acids in protein aggregate formation using a proteomic approach. The effect of hop addition on protein composition was analyzed by liquid chromatography-mass spectrometry/MS (LC-MS/MS), and further analyses were performed to characterize the wort before and after boiling. Addition of hop bitter acids yielded a change in wort protein profiles, and hop bitter acids were found to bind primarily to less abundant proteins which are not related to beer quality traits, such as foam or haze. Wort protein aggregate profiles were revealed, and findings from this study suggested the precipitation of particular proteins in the aggregates during boiling when hops were added.
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Affiliation(s)
- Mariana B C Pinto
- Fruit, Vegetable and Confectionery Products Laboratory, Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, Rua Monteiro Lobato 80, 13083-862 Campinas, São Paulo, Brazil
- Chair of Brewing and Beverage Technology, Department of Food Technology and Food Chemistry, Technische Universität Berlin, Ackerstraße 76, 13355 Berlin, Germany
| | - Flavio L Schmidt
- Fruit, Vegetable and Confectionery Products Laboratory, Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, Rua Monteiro Lobato 80, 13083-862 Campinas, São Paulo, Brazil
| | - Juri Rappsilber
- Bioanalytics, Institute of Biotechnology, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
| | - Brian Gibson
- Chair of Brewing and Beverage Technology, Department of Food Technology and Food Chemistry, Technische Universität Berlin, Ackerstraße 76, 13355 Berlin, Germany
| | - Philip C Wietstock
- Chair of Brewing and Beverage Technology, Department of Food Technology and Food Chemistry, Technische Universität Berlin, Ackerstraße 76, 13355 Berlin, Germany
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3
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Cerqueira e Silva KF, Rabelo RS, Feltre G, Hubinger M. Bitter substances recovery from hot trub: A study of polymeric membranes performance in a sequential mode with fouling investigation. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2022.122241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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4
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Dai X, Zhang F, Wu W, Xu Q, Wu L, Li Z. Changes of wort characteristic components through low thermal stress boiling. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
This paper systematically studied the changes of wort characteristic components under various low thermal stress boiling, and separation methods of Dimethyl-Sulfide (DMS) accumulated in wort due to low thermal stress boiling. Compared with conventional boiling, the combined boiling (boiling at 3% evaporation rate and 98 °C holding temperature for 30 min) demonstrated that the change rates of solidifiable nitrogen, iso-α-acid and color were no more than 5%, the absorbance of thiobarbituric acid (TBA) reaction mixture decreased by 13.7%, and DMS can be separated by vacuum film stripping after whirlpool. For 98 °C holding temperature boiling, the differences in absorbance of TBA reaction mixture, iso-α-acid and color were 16, 11.6 and 5%, respectively. The solidifiable nitrogen content was equivalent to the 28 mg/L limit and DMS must be removed by vacuum film stripping two times. From the perspective of application, it is necessary to improve the separation efficiency of DMS subsequently.
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Affiliation(s)
- Xiaoyong Dai
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, College of Mechanical Engineering , Tianjin University of Science and Technology , Tianjin 300222 , China
| | - Fan Zhang
- Department of Mechanical and Electrical Engineering , Hetao College , Bayannur 015000 , China
| | - Wei Wu
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, College of Mechanical Engineering , Tianjin University of Science and Technology , Tianjin 300222 , China
| | - Qing Xu
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, College of Mechanical Engineering , Tianjin University of Science and Technology , Tianjin 300222 , China
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment , Tianjin 300222 , China
- Guangdong Intelligent Filling Technology Co., Ltd , Foshan 528137 , China
| | - Long Wu
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, College of Mechanical Engineering , Tianjin University of Science and Technology , Tianjin 300222 , China
- Tianjin International Joint Research and Development Center of Low-Carbon Green Process Equipment , Tianjin 300222 , China
| | - Zhanyong Li
- Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, College of Mechanical Engineering , Tianjin University of Science and Technology , Tianjin 300222 , China
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5
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Effects of non-starch polysaccharides from pure wheat malt beer on beer quality, in vitro antioxidant, prebiotics, hypoglycemic and hypolipidemic properties. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101780] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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6
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Cao W, Baumert JL, Downs ML. Tracking Gluten throughout Brewing Using N-Terminal Labeling Mass Spectrometry. J Proteome Res 2021; 20:3230-3241. [PMID: 34029081 DOI: 10.1021/acs.jproteome.1c00076] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Gluten-containing grains cause adverse health effects in individuals with celiac disease. Fermentation of these grains results in gluten-derived polypeptides with largely uncharacterized sizes and sequences, which may still trigger an immune response. This research used N-terminal labeling mass spectrometry to characterize protein hydrolysates during each stage of bench-scale brewing, including malting, mashing, boiling, fermentation, and aging. Gluten hydrolysates from each brewing step were tracked, and the immunotoxic potential was evaluated by sequence comparison with peptides known to stimulate celiac immune responses. The results indicate that proteolysis and precipitation of gliadins occurring during brewing differ by protein region and brewing stage. The termini of gliadins were hydrolyzed throughout the entire brewing process, but the central regions remained relatively stable. Most hydrolysis occurred during malting, and most precipitation occurred during boiling. The addition of yeast yielded new cleavage sites but did not result in complete hydrolysis. Consistent detection of peptides within the clinically important regions of gliadin corroborated the hydrolytic resistance of this region. N-terminal labeling mass spectrometry served as a novel approach to track the fate of gliadin/gluten throughout bench-scale brewing. Consistently identified fragments could serve as improved targets for the detection of hydrolyzed gluten in fermented products.
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Affiliation(s)
- Wanying Cao
- Food Allergy Research and Resource Program, Department of Food Science and Technology, Food Innovation Center, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, Nebraska 68588, United States
| | - Joseph L Baumert
- Food Allergy Research and Resource Program, Department of Food Science and Technology, Food Innovation Center, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, Nebraska 68588, United States
| | - Melanie L Downs
- Food Allergy Research and Resource Program, Department of Food Science and Technology, Food Innovation Center, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, Nebraska 68588, United States
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7
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Kerr ED, Caboche CH, Josh P, Schulz BL. Benchtop micro-mashing: high-throughput, robust, experimental beer brewing. Sci Rep 2021; 11:1480. [PMID: 33452289 PMCID: PMC7810850 DOI: 10.1038/s41598-020-80442-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Accepted: 12/21/2020] [Indexed: 11/28/2022] Open
Abstract
Brewing science is undergoing a renaissance with the use of modern analytical chemistry and microbiology techniques. However, these modern analytical tools and techniques are not necessarily aligned with the scale and scope of brewing science. In particular, brewing processes can be time consuming, ingredient intensive, and require specialised technical equipment. These drawbacks compound with the need for appropriate numbers of replicates for adequately powered experimental design. Here, we describe a micro-scale mash method that can be performed using a common laboratory benchtop shaker/incubator, allowing for high throughput mashing and easy sample replication for statistical analysis. Proteomic profiles at both the protein and peptide levels were consistent between the 1 mL micro-mash and a 23 L Braumeister mash, and both mash scales produced wort with equivalent fermentable sugar and free amino acid profiles. The experimental flexibility offered by our micro-mash method allowed us to investigate the effects of altered mash parameters on the beer brewing proteome.
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Affiliation(s)
- Edward D Kerr
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, QLD, 4072, Australia
| | - Christopher H Caboche
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, QLD, 4072, Australia
| | - Peter Josh
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, QLD, 4072, Australia
| | - Benjamin L Schulz
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, QLD, 4072, Australia.
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8
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Lu Y, Bergenståhl B, Nilsson L. Interfacial properties and interaction between beer wort protein fractions and iso-humulone. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105648] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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9
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The Brewing Industry and the Opportunities for Real-Time Quality Analysis Using Infrared Spectroscopy. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10020616] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Brewing is an ancient process which started in the middle east over 10,000 years ago. The style of beer varies across the globe but modern brewing is very much the same regardless of the style. While there are thousands of compounds in beer, current methods of analysis rely mostly on the content of only several important processing parameters such as gravity, bitterness, or alcohol. Near infrared and mid infrared spectroscopy offer opportunities to predict dozens to hundreds of compounds simultaneously at different stages of the brewing process. Importantly, this is an opportunity to move deeper into quality through measuring wort and beer composition, rather than just content. This includes measuring individual sugars and amino acids prior to fermentation, rather than total °Plato or free amino acids content. Portable devices and in-line probes, coupled with more complex algorithms can provide real time measurements, allowing brewers more control of the process, resulting in more consistent quality, reduced production costs and greater confidence for the future.
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10
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Kerr ED, Caboche CH, Schulz BL. Posttranslational Modifications Drive Protein Stability to Control the Dynamic Beer Brewing Proteome. Mol Cell Proteomics 2019; 18:1721-1731. [PMID: 31186289 PMCID: PMC6731079 DOI: 10.1074/mcp.ra119.001526] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 06/03/2019] [Indexed: 12/20/2022] Open
Abstract
Mashing is a key step in beer brewing in which starch and proteins are solubilized from malted barley in a hot water extraction and digested to oligomaltose and free amino nitrogen. We used SWATH-MS to measure the abundance and site-specific modifications of proteins throughout a small-scale pale ale mash. Proteins extracted from the malt at low temperatures early in the mash decreased precipitously in abundance at higher temperatures late in the mash due to temperature/time-induced unfolding and aggregation. We validated these observations using experimental manipulation of time and temperature parameters in a microscale pale ale mash. Correlation analysis of temperature/time-dependent abundance showed that sequence and structure were the main features that controlled protein abundance profiles. Partial proteolysis by barley proteases was common early in the mash. The resulting proteolytically clipped proteins were particularly sensitive and were preferentially lost at high temperatures late in the mash, while intact proteins remained soluble. The beer brewing proteome is therefore driven by the interplay between protein solubilization and proteolysis, which are in turn determined by barley variety, growth conditions, and brewing process parameters.
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Affiliation(s)
- Edward D Kerr
- ‡School of Chemistry and Molecular Biosciences, The University of Queensland, St. Lucia 4072, Queensland, Australia.; §Australian Infectious Diseases Research Centre, The University of Queensland, Brisbane 4072, Australia
| | - Christopher H Caboche
- ‡School of Chemistry and Molecular Biosciences, The University of Queensland, St. Lucia 4072, Queensland, Australia.; §Australian Infectious Diseases Research Centre, The University of Queensland, Brisbane 4072, Australia
| | - Benjamin L Schulz
- ‡School of Chemistry and Molecular Biosciences, The University of Queensland, St. Lucia 4072, Queensland, Australia.; §Australian Infectious Diseases Research Centre, The University of Queensland, Brisbane 4072, Australia.; ¶Centre for Biopharmaceutical Innovation, Australian Institute of Bioengineering and Nanotechnology, The University of Queensland, St. Lucia 4072, Queensland, Australia.
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11
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Kerr ED, Phung TK, Caboche CH, Fox GP, Platz GJ, Schulz BL. The intrinsic and regulated proteomes of barley seeds in response to fungal infection. Anal Biochem 2019; 580:30-35. [PMID: 31181183 DOI: 10.1016/j.ab.2019.06.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Revised: 06/03/2019] [Accepted: 06/03/2019] [Indexed: 01/14/2023]
Abstract
Barley is an important cereal grain used for beer brewing, animal feed, and human food consumption. Fungal disease can impact barley production, as it causes substantial yield loss and lowers seed quality. We used sequential window acquisition of all theoretical ions mass spectrometry (SWATH-MS) to measure and quantify the relative abundance of proteins within seeds of different barley varieties under various fungal pathogen burdens (ProteomeXchange Datasets PXD011303 and PXD014093). Fungal burden in the leaves and stems of barley resulted in changes to the seed proteome. However, these changes were minimal and showed substantial variation among barley samples infected with different pathogens. The limited effect of intrinsic disease resistance on the seed proteome is consistent with the main mediators of disease resistance being present in the leaves and stems of the plant. The seeds of barley varieties accredited for use as malt had higher levels of proteins associated with starch synthesis and beer quality. The proteomic workflows developed and implemented here have potential application in quality control, breeding and processing of barley, and other agricultural products.
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Affiliation(s)
- Edward D Kerr
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, 4072, Queensland, Australia; Australian Infectious Diseases Research Centre, The University of Queensland, Brisbane, 4072, Australia
| | - Toan K Phung
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, 4072, Queensland, Australia; Australian Infectious Diseases Research Centre, The University of Queensland, Brisbane, 4072, Australia
| | - Christopher H Caboche
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, 4072, Queensland, Australia; Australian Infectious Diseases Research Centre, The University of Queensland, Brisbane, 4072, Australia
| | - Glen P Fox
- Centre for Nutrition and Food Sciences, Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, 4072, Queensland, Australia
| | - Greg J Platz
- Department of Agriculture & Fisheries, Hermitage Research Facility, Warwick, 4370, Queensland, Australia
| | - Benjamin L Schulz
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, 4072, Queensland, Australia; Australian Infectious Diseases Research Centre, The University of Queensland, Brisbane, 4072, Australia; Centre for Biopharmaceutical Innovation, Australian Institute of Bioengineering and Nanotechnology, The University of Queensland, St Lucia, 4072, Queensland, Australia.
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12
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Cohen M, Fluhr R. Noncanonical interactions between serpin and β-amylase in barley grain improve β-amylase activity in vitro. PLANT DIRECT 2018; 2:e00054. [PMID: 31245723 PMCID: PMC6508567 DOI: 10.1002/pld3.54] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Revised: 03/23/2018] [Accepted: 03/26/2018] [Indexed: 05/31/2023]
Abstract
Serpin protease inhibitors and β-amylase starch hydrolases are very abundant seed proteins in the endosperm of grasses. β-amylase is a crucial enzyme in the beer industry providing maltose for fermenting yeast. In animals and plants, inhibitory serpins form covalent linkages that inactivate their cognate proteases. Additionally, in animals, noninhibitory functions for serpins are observed such as metabolite carriers and chaperones. The function of serpins in seeds has yet to be unveiled. In developing endosperm, serpin Z4 and β-amylase showed similar in vivo spatio-temporal accumulation properties and colocalize in the cytosol of transformed tobacco leaves. A molecular interaction between recombinant proteins of serpin Z4 and β-amylase was revealed by surface plasmon resonance and microscale thermophoresis yielding a dissociation constant of 10-7 M. Importantly, the addition of serpin Z4 significantly changes β-amylase enzymatic properties by increasing its maximal catalytic velocity. The presence of serpin Z4 stabilizes β-amylase activity during heat treatment without affecting its critical denaturing temperature. Oxidative stress, simulated by the addition of CuCl2, leads to the formation of high molecular weight polymers of β-amylase similar to those detected in vivo. The polymers were cross-linked through disulfide bonds, the formation of which was repressed when serpin Z4 was present. The results suggest an unprecedented function for a plant seed serpin as a β-amylase-specific chaperone-like partner that could optimize β-amylase activity upon germination. This report is the first to describe a noninhibitory function for a serpin in plants.
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Affiliation(s)
- Maja Cohen
- Department of Plant SciencesWeizmann Institute of ScienceRehovotIsrael
| | - Robert Fluhr
- Department of Plant SciencesWeizmann Institute of ScienceRehovotIsrael
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Murmann AN, Andersen P, Mauch A, Lund MN. Quantification of Protein-Derived Thiols during Atmosphere-Controlled Brewing in Laboratory Scale. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2016-1109-01] [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
- Novozymes A/S, Krogshøjvej 36, DK-2880 Bagsvœrd, Denmark
| | | | | | - Marianne N. Lund
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C
- Novozymes A/S, Krogshøjvej 36, DK-2880 Bagsvœrd, Denmark
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14
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Kurnik K, Krzyżyński M, Treder K, Tretyn A, Tyburski J. Study on utilizing solid food industry waste with brewers' spent grain and potato pulp as possible peroxidase sources. J Food Biochem 2017. [DOI: 10.1111/jfbc.12446] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Katarzyna Kurnik
- Chair of Plant Physiology and Biotechnology; Nicolaus Copernicus University, Lwowska 1; Toruń 87-100 Poland
| | - Maciej Krzyżyński
- Chair of Ecology and Biogeography; Nicolaus Copernicus University, Lwowska 1; Toruń 87-100 Poland
| | - Krzysztof Treder
- Laboratory of Molecular Diagnostic and Biochemistry, Department of Potato Protection and Seed Science; Plant Breeding and Acclimatization Institute-National Research Institute; Bonin 76-009 Poland
| | - Andrzej Tretyn
- Chair of Plant Physiology and Biotechnology; Nicolaus Copernicus University, Lwowska 1; Toruń 87-100 Poland
| | - Jarosław Tyburski
- Chair of Plant Physiology and Biotechnology; Nicolaus Copernicus University, Lwowska 1; Toruń 87-100 Poland
- Centre for Modern Interdisciplinary Technologies; Nicolaus Copernicus University, Wileńska 4; Toruń 87-100 Poland
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15
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16
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Han Y, Wang J, Li Y, Hang Y, Yin X, Li Q. Circular dichroism and infrared spectroscopic characterization of secondary structure components of protein Z during mashing and boiling processes. Food Chem 2015; 188:201-9. [DOI: 10.1016/j.foodchem.2015.04.053] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2014] [Revised: 02/27/2015] [Accepted: 04/15/2015] [Indexed: 11/26/2022]
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17
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Picariello G, Mamone G, Cutignano A, Fontana A, Zurlo L, Addeo F, Ferranti P. Proteomics, peptidomics, and immunogenic potential of wheat beer (Weissbier). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3579-3586. [PMID: 25793656 DOI: 10.1021/acs.jafc.5b00631] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Wheat beer is a traditional light-colored top-fermenting beer brewed with at least 50% malted (e.g., German Weissbier) or unmalted (e.g., Belgian Witbier) wheat (Triticum aestivum) as an adjunct to barley (Hordeum vulgare) malt. For the first time, we explored the proteome of three Weissbier samples, using both 2D electrophoresis (2DE)-based and 2DE-free strategies. Overall, 58 different gene products arising from barley, wheat, and yeast (Saccharomyces spp.) were identified in the protein fraction of a representative Weissbier sample analyzed in detail. Analogous to all-barley-malt beers (BMB), barley and wheat Z-type serpins and nonspecific lipid transfer proteins dominated the proteome of Weissbier. Several α-amylase/trypsin inhibitors also survived the harsh brewing conditions. During brewing, hundreds of peptides are released into beer. By liquid chromatography-electrospray tandem mass spectrometry (LC-ESI MS/MS) analysis, we characterized 167 peptides belonging to 44 proteins, including gliadins, hordeins, and high- and low-molecular-weight glutenin subunits. Because of the interference from the overabundant yeast-derived peptides, we identified only a limited number of epitopes potentially triggering celiac disease. However, Weissbier samples contained 374, 372, and 382 ppm gliadin-equivalent peptides, as determined with the competitive G12 ELISA, which is roughly 10-fold higher than a lager BMB (41 ppm), thereby confirming that Weissbier is unsuited for celiacs. Western blot analysis demonstrated that Weissbier also contained large-sized prolamins immunoresponsive to antigliadin IgA antibodies from the pooled sera of celiac patients (n = 4).
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Affiliation(s)
- Gianluca Picariello
- †Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma 64, I-83100 Avellino, Italy
| | - Gianfranco Mamone
- †Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma 64, I-83100 Avellino, Italy
| | - Adele Cutignano
- ‡Istituto di Chimica Biomolecolare, Consiglio Nazionale delle Ricerche, Via Campi Flegrei 34, I-80078 Pozzuoli (Napoli), Italy
| | - Angelo Fontana
- ‡Istituto di Chimica Biomolecolare, Consiglio Nazionale delle Ricerche, Via Campi Flegrei 34, I-80078 Pozzuoli (Napoli), Italy
| | - Lucia Zurlo
- §Dipartimento di Agraria, Università di Napoli "Federico II", Parco Gussone, I-80055 Portici (Napoli), Italy
| | - Francesco Addeo
- †Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma 64, I-83100 Avellino, Italy
| | - Pasquale Ferranti
- †Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma 64, I-83100 Avellino, Italy
- §Dipartimento di Agraria, Università di Napoli "Federico II", Parco Gussone, I-80055 Portici (Napoli), Italy
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18
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Purification of barley dimeric α-amylase inhibitor-1 (BDAI-1) and avenin-like protein-a (ALP) from beer and their impact on beer foam stability. Food Chem 2015; 172:257-64. [DOI: 10.1016/j.foodchem.2014.09.012] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2014] [Revised: 09/02/2014] [Accepted: 09/04/2014] [Indexed: 11/19/2022]
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Lund MN, Lametsch R, Sørensen MB. Increased protein-thiol solubilization in sweet wort by addition of proteases during mashing. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.155] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Marianne N. Lund
- Novozymes A/S; Krogshøjvej 36 DK-2880 Bagsvaerd Denmark
- Department of Food Science; University of Copenhagen; Rolighedsvej 30 DK-1958 Frederiksberg C Denmark
| | - René Lametsch
- Department of Food Science; University of Copenhagen; Rolighedsvej 30 DK-1958 Frederiksberg C Denmark
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Li X, Jin Z, Gao F, Lu J, Cai G, Dong J, Yu J, Yang M. Characterization of barley serpin Z7 that plays multiple roles in malt and beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5643-5650. [PMID: 24815751 DOI: 10.1021/jf405699z] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Barley protein Z7 (BSZ7) is a well-known serine protease inhibitor that was regarded as a major effector of beer foam stability. Moreover, it has also been suggested to participate in haze formation and affect wort filterability. The present study purified BSZ7 from barley malt and characterized its secondary structure and modification, as well as its relationship with peroxidase, to elucidate the molecular base of BSZ7 that supports its multiple roles in malt and beer. It was found that after 30 min of heating, the secondary structure was not affected. BSZ7 has no inhibiting effect on nonspecific protease originated from malt, suggesting its negative role in wort filterability was accomplished by other means. Furthermore, the glycation of BSZ7 by the Maillard reaction may make some contribution to its survival during wort boiling. The interaction of BSZ7 with polysaccharides and polyphenols found by adding experiment may explain how it acts as a negative factor on wort filterability. Greater understanding of BSZ7 and other proteins of malts will lead to better improvements in brewing quality.
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Affiliation(s)
- Xiaomin Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University , 1800 Lihu Road, Wuxi 214122, People's Republic of China
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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.
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Affiliation(s)
- Takashi Iimure
- Bioresources Research and Development Department, Sapporo Breweries Ltd., Ota, Gunma, Japan
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22
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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]
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Colgrave ML, Goswami H, Howitt CA, Tanner GJ. Proteomics as a tool to understand the complexity of beer. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.09.043] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Berner TS, Jacobsen S, Arneborg N. The impact of different ale brewer's yeast strains on the proteome of immature beer. BMC Microbiol 2013; 13:215. [PMID: 24079909 PMCID: PMC3849757 DOI: 10.1186/1471-2180-13-215] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2013] [Accepted: 09/23/2013] [Indexed: 11/16/2022] Open
Abstract
Background It is well known that brewer’s yeast affects the taste and aroma of beer. However, the influence of brewer’s yeast on the protein composition of beer is currently unknown. In this study, changes of the proteome of immature beer, i.e. beer that has not been matured after fermentation, by ale brewer’s yeast strains with different abilities to degrade fermentable sugars were investigated. Results Beers were fermented from standard hopped wort (13° Plato) using two ale brewer’s yeast (Saccharomyces cerevisiae) strains with different attenuation degrees. Both immature beers had the same alcohol and protein concentrations. Immature beer and unfermented wort proteins were analysed by 2-DE and compared in order to determine protein changes arising from fermentation. Distinct protein spots in the beer and wort proteomes were identified using Matrix-assisted laser desorption-ionization time-of-flight mass spectrometry (MALDI-TOF-MS) and MS/MS and revealed common beer proteins, such as lipid transfer proteins (LTP1 and LTP2), protein Z and amylase-protease inhibitors. During fermentation, two protein spots, corresponding to LTP2, disappeared, while three protein spots were exclusively found in beer. These three proteins, all derived from yeast, were identified as cell wall associated proteins, that is Exg1 (an exo-β-1,3-glucanase), Bgl2 (an endo-β-1,2-glucanase), and Uth1 (a cell wall biogenesis protein). Conclusion Yeast strain dependent changes in the immature beer proteome were identified, i.e. Bgl2 was present in beer brewed with KVL011, while lacking in WLP001 beer.
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Affiliation(s)
- Torben Sune Berner
- Food Microbiology, Department of Food Science, University of Copenhagen, DK-1958, Frederiksberg, Denmark.
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Hoff S, Lund MN, Petersen MA, Frank W, Andersen ML. Storage stability of pasteurized non-filtered beer. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.85] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Signe Hoff
- Department of Food Science; University of Copenhagen; Rolighedsvej 30; DK-1958; Frederiksberg C; Denmark
| | | | - Mikael A. Petersen
- 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
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Proteomic analysis of differences in barley (Hordeum vulgare) malts with distinct filterability by DIGE. J Proteomics 2013; 93:93-106. [PMID: 23751817 DOI: 10.1016/j.jprot.2013.05.038] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2013] [Revised: 04/24/2013] [Accepted: 05/27/2013] [Indexed: 11/23/2022]
Abstract
UNLABELLED Filterability is an essential quality parameter of barley malt and significantly impacts productive efficiency and quality of beer. In the study, differences of metabolic capability, rather than of initial contents of macromolecules in barleys, were found to be the main reason for malt filterability gap between the widely used cultivars Dan'er and Metcalfe in China. Comparative proteomics based on fluorescent difference gel electrophoresis (DIGE) was employed to quantitatively analyze proteins of four commercial malts belonging to the two cultivars, and 51 cultivar-differential spots were identified to 40 metabolic proteins by MALDI-TOF/TOF mass spectrometry, mainly including hydrolases and pathogen-related proteins. According to their function analysis and abundance comparison between cultivars, filterability-beneficial and -adverse proteins were putatively proposed. Two most remarkable differential proteins, β-amylase and serpin Z7, were further investigated to verify their effects on Dan'er malt filterability. These results provide biological markers for barley breeders and maltsters to improve malt filterability. BIOLOGICAL SIGNIFICANCE To the best of our knowledge, this is the first report of comprehensive investigation of metabolic proteins related to wort filterability of barley malts, and sheds light on clues for filterability improvement. Visible differences in the expression level of metabolic proteins between Dan'er and Metcalfe malts using 2D-DIGE signify a valuable tool for cultivar comparison, illustration of key proteins responsible for filterability and even other qualities of barley malts. And with these explorations on biomarkers of malt filterability and other aspects, there will be higher efficiency and quality of beer brewing, less application of exogenous hydrolases and more expending market for Chinese malting barleys. This article is part of a Special Issue entitled: Translational Plant Proteomics.
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Shotgun proteome analysis of beer and the immunogenic potential of beer polypeptides. J Proteomics 2012; 75:5872-82. [PMID: 22868252 DOI: 10.1016/j.jprot.2012.07.038] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2012] [Revised: 07/16/2012] [Accepted: 07/22/2012] [Indexed: 01/05/2023]
Abstract
The majority of beer proteins originate from barley (Hordeum vulgare) which is used for brewing. Barley is known to contain celiacogenic gliadin-like prolamins (hordeins) along with other immunogenic proteins which endure malt proteases and the harsh conditions of brewing. In addition, a multitude of peptides that may retain or even amplify the immune-stimulating potential is released in beer because of proteolysis. The comprehensive annotation of the beer proteome is challenged both by the high concentration range of the protein entities and by a severe degree of processing-induced modifications. Overcoming the pitfalls of the classical two-dimensional electrophoresis approach coupled to mass spectrometry (MS), the gel-free shotgun proteomic analysis expanded the current inventory of a popular Italian beer to 33 gene products, including traces of intact B- and D-hordeins and 10 proteins from Saccharomyces spp. The high performance liquid chromatography-electrospray MS/MS peptidomic analysis of the low-molecular weight beer components disclosed a panel of hordein-derived peptides that encrypt gluten-like sequence motifs, potentially harmful to celiacs. The presence of antigliadin IgA-immunoresponsive prolamins was assayed by Western and dot blot using sera of N=4 celiac patients. Gliadin-reactive T-cell lines isolated from the intestine of N=5 celiacs activated an IFN-γ response when challenged with deamidated beer polypeptides.
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