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Ferreira MM, Santos AS, Santos AS, Zugaib M, Pirovani CP. Plant Serpins: Potential Inhibitors of Serine and Cysteine Proteases with Multiple Functions. PLANTS (BASEL, SWITZERLAND) 2023; 12:3619. [PMID: 37896082 PMCID: PMC10609998 DOI: 10.3390/plants12203619] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 06/23/2023] [Accepted: 06/26/2023] [Indexed: 10/29/2023]
Abstract
Plant serpins are a superfamily of protein inhibitors that have been continuously studied in different species and have great biotechnological potential. However, despite ongoing studies with these inhibitors, the biological role of this family in the plant kingdom has not yet been fully clarified. In order to obtain new insights into the potential of plant serpins, this study presents the first systematic review of the topic, whose main objective was to scrutinize the published literature to increase knowledge about this superfamily. Using keywords and the eligibility criteria defined in the protocol, we selected studies from the Scopus, PubMed, and Web of Science databases. According to the eligible studies, serpins inhibit different serine and non-serine proteases from plants, animals, and pathogens, and their expression is affected by biotic and abiotic stresses. Moreover, serpins like AtSerpin1, OSP-LRS, MtSer6, AtSRP4, AtSRP5, and MtPiI4, act in resistance and are involved in stress-induced cell death in the plant. Also, the system biology analysis demonstrates that serpins are related to proteolysis control, cell regulation, pollen development, catabolism, and protein dephosphorylation. The information systematized here contributes to the design of new studies of plant serpins, especially those aimed at exploring their biotechnological potential.
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Affiliation(s)
- Monaliza Macêdo Ferreira
- Center for Biotechnology and Genetics, Department of Biological Sciences, Santa Cruz State University, Ilhéus 45662-900, BA, Brazil; (A.S.S.); (M.Z.); (C.P.P.)
| | - Ariana Silva Santos
- Center for Biotechnology and Genetics, Department of Biological Sciences, Santa Cruz State University, Ilhéus 45662-900, BA, Brazil; (A.S.S.); (M.Z.); (C.P.P.)
| | | | - Maria Zugaib
- Center for Biotechnology and Genetics, Department of Biological Sciences, Santa Cruz State University, Ilhéus 45662-900, BA, Brazil; (A.S.S.); (M.Z.); (C.P.P.)
| | - Carlos Priminho Pirovani
- Center for Biotechnology and Genetics, Department of Biological Sciences, Santa Cruz State University, Ilhéus 45662-900, BA, Brazil; (A.S.S.); (M.Z.); (C.P.P.)
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2
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Fox GP, Bettenhausen HM. Variation in quality of grains used in malting and brewing. FRONTIERS IN PLANT SCIENCE 2023; 14:1172028. [PMID: 37377804 PMCID: PMC10291334 DOI: 10.3389/fpls.2023.1172028] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Accepted: 05/15/2023] [Indexed: 06/29/2023]
Abstract
Cereal grains have been domesticated largely from food grains to feed and malting grains. Barley (Hordeum vulgare L.) remains unparalleled in its success as a primary brewing grain. However, there is renewed interest in "alternative" grains for brewing (and distilling) due to attention being placed on flavor, quality, and health (i.e., gluten issues) aspects that they may offer. This review covers basic and general information on "alternative grains" for malting and brewing, as well as an in-depth look at several major biochemical aspects of these grains including starch, protein, polyphenols, and lipids. These traits are described in terms of their effects on processing and flavor, as well as the prospects for improvement through breeding. These aspects have been studied extensively in barley, but little is known about the functional properties in other crops for malting and brewing. In addition, the complex nature of malting and brewing produces a large number of brewing targets but requires extensive processing, laboratory analysis, and accompanying sensory analysis. However, if a better understanding of the potential of alternative crops that can be used in malting and brewing is needed, then significantly more research is required.
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Affiliation(s)
- Glen P. Fox
- Department of Food Science and Technology, University of California, Davis, Davis, CA, United States
| | - Harmonie M. Bettenhausen
- Center for Craft Food and Beverage, Hartwick College Center for Craft Food and Beverage, Oneonta, NY, United States
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3
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Bahmani M, Juhász A, Broadbent J, Bose U, Nye-Wood MG, Edwards IB, Colgrave ML. Proteome Phenotypes Discriminate the Growing Location and Malting Traits in Field-Grown Barley. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10680-10691. [PMID: 35981222 PMCID: PMC9449971 DOI: 10.1021/acs.jafc.2c03816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/03/2022] [Accepted: 08/04/2022] [Indexed: 06/15/2023]
Abstract
Barley is one of the key cereal grains for malting and brewing industries. However, climate variability and unprecedented weather events can impact barley yield and end-product quality. The genetic background and environmental conditions are key factors in defining the barley proteome content and malting characteristics. Here, we measure the barley proteome and malting characteristics of three barley lines grown in Western Australia, differing in genetic background and growing location, by applying liquid chromatography-mass spectrometry (LC-MS). Using data-dependent acquisition LC-MS, 1571 proteins were detected with high confidence. Quantitative data acquired using sequential window acquisition of all theoretical (SWATH) MS on barley samples resulted in quantitation of 920 proteins. Multivariate analyses revealed that the barley lines' genetics and their growing locations are strongly correlated between proteins and desired traits such as the malt yield. Linking meteorological data with proteomic measurements revealed how high-temperature stress in northern regions affects seed temperature tolerance during malting, resulting in a higher malt yield. Our results show the impact of environmental conditions on the barley proteome and malt characteristics; these findings have the potential to expedite breeding programs and malt quality prediction.
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Affiliation(s)
- Mahya Bahmani
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University,
School of Science, 270 Joondalup Dr, Joondalup, WA 6027, Australia
| | - Angéla Juhász
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University,
School of Science, 270 Joondalup Dr, Joondalup, WA 6027, Australia
| | - James Broadbent
- CSIRO
Agriculture and Food, 306 Carmody Rd, St. Lucia, QLD 4067, Australia
| | - Utpal Bose
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University,
School of Science, 270 Joondalup Dr, Joondalup, WA 6027, Australia
- CSIRO
Agriculture and Food, 306 Carmody Rd, St. Lucia, QLD 4067, Australia
| | - Mitchell G. Nye-Wood
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University,
School of Science, 270 Joondalup Dr, Joondalup, WA 6027, Australia
| | - Ian B. Edwards
- Edstar
Genetics Pty Ltd., SABC, Loneragan Building, Murdoch University, 90 South Street, Murdoch, WA 6150, Australia
| | - Michelle L. Colgrave
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University,
School of Science, 270 Joondalup Dr, Joondalup, WA 6027, Australia
- CSIRO
Agriculture and Food, 306 Carmody Rd, St. Lucia, QLD 4067, Australia
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4
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Liu S, Kerr ED, Pegg CL, Schulz BL. Proteomics and glycoproteomics of beer and wine. Proteomics 2022; 22:e2100329. [PMID: 35716130 DOI: 10.1002/pmic.202100329] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 05/29/2022] [Accepted: 06/14/2022] [Indexed: 12/14/2022]
Abstract
Beer and wine are fermented beverages that contain abundant proteins released from barley or grapes, and secreted from yeast. These proteins are associated with many quality attributes including turbidity, foamability, effervescence, flavour and colour. Many grape proteins and secreted yeast proteins are glycosylated, and barley proteins can be glycated under the high temperatures in the beer making process. The emergence of high-resolution mass spectrometry has allowed proteomic and glycoproteomic analyses of these complex mixtures of proteins towards understanding their role in determining beer and wine attributes. In this review, we summarise recent studies of proteomic and glycoproteomic analyses of beer and wine including their strategies for mass spectrometry (MS)-based identification, quantification and characterisation of the glyco/proteomes of fermented beverages to control product quality.
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Affiliation(s)
- Shulei Liu
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, Queensland, Australia
| | - Edward D Kerr
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, Queensland, Australia
| | - Cassandra L Pegg
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, Queensland, Australia
| | - Benjamin L Schulz
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, Queensland, Australia
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5
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Nájera-Torres E, Bernal-Gracida LA, González-Solís A, Schulte-Sasse M, Castañón-Suárez C, Juárez-Díaz JA, Cruz-Zamora Y, Vázquez-Santana S, Figueroa M, Cruz-García F. Proteolytic activities and profiles as useful traits to select barley cultivars for beer production. J Food Biochem 2022; 46:e14094. [PMID: 35322442 DOI: 10.1111/jfbc.14094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 01/05/2022] [Accepted: 01/11/2022] [Indexed: 11/28/2022]
Abstract
Barley malting depends on hydrolytic enzymes that degrade storage macromolecules. Identifying barley cultivars with proteolytic activity that guarantees appropriate foaming, flavor, and aroma in the beer is of great importance. In this work, the proteolytic activity and profiles of brewing malt from Mexican barley cultivars were analyzed. Data showed that Cys- (at 50°C) and Ser-proteases (at 70°C) are the major contributors to proteolytic activity during mashing. Essential amino acids, necessary for fermentation and production of good flavor and aroma in beer, were detected at the end of mashing. According to our results, Mexican cultivar HV2005-19 exhibits similar proteolytic activities as those from cultivar Metcalfe, which is one of the most utilized for the brewing industry. Moreover, we propose Cys- and Ser-proteases as biochemical markers during mashing at 50 and 70°C, respectively, to select barley cultivars for beer production. PRACTICAL APPLICATIONS: Proteolytic activity, which depends on activation and de novo synthesis of proteases in the aleurone layer of barley seeds, is crucial in beer production. Identifying new barley varieties that have optimal proteolytic activities is of great interest for genetic improvement programs. In this study, we propose the variety HV2005-19 as a genotype with Cys- and Ser-proteases activity similar to that from Metcalfe, which is a top variety in the brewing industry.
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Affiliation(s)
- Edgar Nájera-Torres
- Departamento de Bioquímica, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico, Mexico
| | | | - Ariadna González-Solís
- Departamento de Bioquímica, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico, Mexico
| | - Mariana Schulte-Sasse
- Departamento de Bioquímica, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico, Mexico
| | - Claudio Castañón-Suárez
- Departamento de Bioquímica, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico, Mexico
| | - Javier Andrés Juárez-Díaz
- Departamento de Biología Comparada, Facultad de Ciencias, Universidad Nacional Autónoma de México, Ciudad de Mexico, Mexico
| | - Yuridia Cruz-Zamora
- Departamento de Bioquímica, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico, Mexico
| | - Sonia Vázquez-Santana
- Departamento de Biología Comparada, Facultad de Ciencias, Universidad Nacional Autónoma de México, Ciudad de Mexico, Mexico
| | - Mario Figueroa
- Departamento Farmacia, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico, Mexico
| | - Felipe Cruz-García
- Departamento de Bioquímica, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico, Mexico
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6
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Qin Q, Liu J, Hu S, Dong J, Yu J, Fang L, Huang S, Wang L. Comparative proteomic analysis of different barley cultivars during seed germination. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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7
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Li X, Xie X, Liu J, Wu D, Cai G, Lu J. Characterization of a putative glycoside hydrolase family 43 arabinofuranosidase from Aspergillus niger and its potential use in beer production. Food Chem 2020; 305:125382. [DOI: 10.1016/j.foodchem.2019.125382] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 08/15/2019] [Accepted: 08/17/2019] [Indexed: 01/01/2023]
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8
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Regulation of nitrogen availability results in changes in grain protein content and grain storage subproteomes in barley (Hordeum vulgare L.). PLoS One 2019; 14:e0223831. [PMID: 31618253 PMCID: PMC6795425 DOI: 10.1371/journal.pone.0223831] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Accepted: 09/28/2019] [Indexed: 11/19/2022] Open
Abstract
Barley grain protein content (GPC) is an important quality factor that determines grain end-use value. The synthesis and accumulation of grain protein is highly dependent on the availability of nitrogen fertilizer, and it is important to understand the underlying control mechanisms of this. In the current study, the GPC and protein composition of mature grain seeds from Yangsimai 3 and Naso Nijo barley cultivars were analyzed. Grain storage subproteomes (albumin, glubulin, hordein and glutelin) were compared in the cultivars grown in both low and high nitrogen level conditions. The GPC of mature grain was significantly higher in Yangsimai 3 than Naso Nijo following nitrogen treatment. Albumin, hordein and glutelin content were increased in Yangsimai, while only hordein content was increased in Naso Nijo. Large-scale analysis of the grain storage subproteome revealed 152 differentially expressed protein spots on 2-DE gels with a pH range of 3-10. Among these, 42 and 66 protein spots were successfully identified by tandem mass spectrometry in Yangsimai 3 and Naso Nijo grown in low and high nitrogen conditions. The identified proteins were further grouped into thirteen categories according to their biological functions. This detailed analysis of grain subproteomes provides information on how barley GPC may be controlled by nitrogen supply.
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9
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Microbial community dynamics of Dan'er barley grain during the industrial malting process. Food Microbiol 2018; 76:110-116. [DOI: 10.1016/j.fm.2018.03.014] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2017] [Revised: 03/20/2018] [Accepted: 03/29/2018] [Indexed: 11/20/2022]
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10
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Mahalingam R. Temporal Analyses of Barley Malting Stages Using Shotgun Proteomics. Proteomics 2018; 18:e1800025. [DOI: 10.1002/pmic.201800025] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2018] [Revised: 06/08/2018] [Indexed: 01/08/2023]
Affiliation(s)
- Ramamurthy Mahalingam
- United States Department of Agriculture; Agricultural Research Service; Cereal Crops Research Unit; 502 Walnut Street 53726 Madison WI USA
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11
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Herrera-Gamboa JG, López-Alvarado CB, Pérez-Ortega E, Damas-Buenrostro LC, Cabada-Amaya JC, Pereyra-Alférez B. Proteomic analysis of two malting barleys ( Hordeum vulgare L.) and their impact on wort quality. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.02.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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12
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Han Y, Wang J, Li Y, Li H. Purification and Structural Characterization of Protein Z4 from Malt. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2016-2537-01] [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)
- Yupeng Han
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jinjing Wang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Yongxian Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Hao Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Lab of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
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13
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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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Huang Y, Cai S, Zeng J, Wu D, Zhang G. Isobaric Tags for Relative and Absolute Quantitation Proteomic Analysis of Germinating Barley under Gibberellin and Abscisic Acid Treatments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2248-2257. [PMID: 28221792 DOI: 10.1021/acs.jafc.6b04865] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The degradation of starch in barley grains is a primary step of beer production. The addition of an appropriate amount of gibberellin (GA) promotes the production of fermentable sugars, beneficial to the brewing industry. However, the response of proteomics in germinating barley to GA and abscisic acid (ABA) treatments is not thoroughly understood. In this study, isobaric tags for relative and absolute quantitation (iTRAQ) proteomics analysis was performed to illustrate the change of proteins in Tibetan wild barley XZ72 and XZ95 under GA and ABA treatments during germination. XZ72 had more proteins upregulated than XZ95 under GA treatment, while under ABA treatments, XZ95 had more proteins upregulated than XZ72. Concerning the proteins involved in energy metabolism under GA treatment, XZ72 had more proteins upregulated than XZ95. Among the 174 proteins related to starch metabolism, 31 proteins related to starch hydrolysis, such as α-amylase, α-glucosidase, and β-fructofuranosidase, showed higher relative abundance in control and GA treatments in XZ72 than in XZ95. Analysis of correlation between proteins and metabolites indicated that higher hydrolase activity is beneficial for the accumulation of fermentable sugars during germination. On the other hand, 26 starch-synthesis-related proteins were upregulated in XZ95 under ABA treatment. It may be suggested that GA-induced proteins act as accelerators of starch degradation, while ABA-induced proteins inhibit starch degradation. The current results showed that XZ72 is highly capable of allocating the starch-hydrolyzing enzymes, which play important roles in starch breakdown.
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Affiliation(s)
- Yuqing Huang
- Zhejiang Key Laboratory of Crop Germplasm, Department of Agronomy, Zhejiang University , Hangzhou, Zhejiang 310058, People's Republic of China
| | - Shengguan Cai
- Zhejiang Key Laboratory of Crop Germplasm, Department of Agronomy, Zhejiang University , Hangzhou, Zhejiang 310058, People's Republic of China
| | - Jianbin Zeng
- Zhejiang Key Laboratory of Crop Germplasm, Department of Agronomy, Zhejiang University , Hangzhou, Zhejiang 310058, People's Republic of China
| | - Dezhi Wu
- Zhejiang Key Laboratory of Crop Germplasm, Department of Agronomy, Zhejiang University , Hangzhou, Zhejiang 310058, People's Republic of China
| | - Guoping Zhang
- Zhejiang Key Laboratory of Crop Germplasm, Department of Agronomy, Zhejiang University , Hangzhou, Zhejiang 310058, People's Republic of China
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15
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Singh AK, Singh R, Subramani R, Kumar R, Wankhede DP. Molecular Approaches to Understand Nutritional Potential of Coarse Cereals. Curr Genomics 2016; 17:177-92. [PMID: 27252585 PMCID: PMC4869005 DOI: 10.2174/1389202917666160202215308] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2015] [Revised: 06/26/2015] [Accepted: 06/29/2015] [Indexed: 01/01/2023] Open
Abstract
Coarse grains are important group of crops that constitutes staple food for large population residing primarily in the arid and semi-arid regions of the world. Coarse grains are designated as nutri-cereals as they are rich in essential amino acids, minerals and vitamins. In spite of having several nutritional virtues in coarse grain as mentioned above, there is still scope for improvement in quality parameters such as cooking qualities, modulation of nutritional constituents and reduction or elimination of anti-nutritional factors. Besides its use in traditional cooking, coarse grains have been used mainly in the weaning food preparation and other malted food production. Improvement in quality parameters will certainly increase consumer's preference for coarse grains and increase their demand. The overall genetic gain in quality traits of economic importance in the cultivated varieties will enhance their industrial value and simultaneously increase income of farmers growing these varieties. The urgent step for improvement of quality traits in coarse grains requires a detailed understanding of molecular mechanisms responsible for varied level of different nutritional contents in different genotypes of these crops. In this review we have discussed the progresses made in understanding of coarse grain biology with various omics tool coupled with modern breeding approaches and the current status with regard to our effort towards dissecting traits related to improvement of quality and nutritional constituents of grains.
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Affiliation(s)
- Amit Kumar Singh
- Division of Genomic Resources, ICAR- National Bureau of Plant Genetic Resources, New Delhi, India
| | - Rakesh Singh
- Division of Genomic Resources, ICAR- National Bureau of Plant Genetic Resources, New Delhi, India
| | - Rajkumar Subramani
- Division of Genomic Resources, ICAR- National Bureau of Plant Genetic Resources, New Delhi, India
| | - Rajesh Kumar
- Division of Genomic Resources, ICAR- National Bureau of Plant Genetic Resources, New Delhi, India
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16
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Guo B, Luan H, Lin S, Lv C, Zhang X, Xu R. Comparative Proteomic Analysis of Two Barley Cultivars (Hordeum vulgare L.) with Contrasting Grain Protein Content. FRONTIERS IN PLANT SCIENCE 2016; 7:542. [PMID: 27200019 PMCID: PMC4843811 DOI: 10.3389/fpls.2016.00542] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2015] [Accepted: 04/05/2016] [Indexed: 05/24/2023]
Abstract
Grain protein contents (GPCs) of barley seeds are significantly different between feed and malting barley cultivars. However, there is still no insight into the proteomic analysis of seed proteins between feed and malting barley cultivars. Also, the genetic control of barley GPC is still unclear. GPCs were measured between mature grains of Yangsimai 3 and Naso Nijo. A proteome profiling of differentially expressed protein was established by using a combination of 2-DE and tandem mass spectrometry. In total, 502 reproducible protein spots in barley seed proteome were detected with a pH range of 4-7 and 6-11, among these 41 protein spots (8.17%) were detected differentially expressed between Yangsimai 3 and Naso Nijo. Thirty-four protein spots corresponding to 23 different proteins were identified, which were grouped into eight categories, including stress, protein degradation and post-translational modification, development, cell, signaling, glycolysis, starch metabolism, and other functions. Among the identified proteins, enolase (spot 274) and small subunit of ADP-glucose pyrophosphorylase (spot 271) are exclusively expressed in barley Yangsimai 3, which may be involved in regulating seed protein expression. In addition, malting quality is characterized by an accumulation of serpin protein, Alpha-amylase/trypsin inhibitor CMb and Alpha-amylase inhibitor BDAI-1. Most noticeably, globulin, an important storage protein in barley seed, undergoes post-translational processing in both cultivars, and also displays different expression patterns.
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Affiliation(s)
- Baojian Guo
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Barley Research Institution of Yangzhou University, Yangzhou UniversityYangzhou, China
| | - Haiye Luan
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Barley Research Institution of Yangzhou University, Yangzhou UniversityYangzhou, China
- JiangSu Coastal Area Institute of Agricultural SciencesYancheng, China
| | - Shen Lin
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Barley Research Institution of Yangzhou University, Yangzhou UniversityYangzhou, China
| | - Chao Lv
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Barley Research Institution of Yangzhou University, Yangzhou UniversityYangzhou, China
| | - Xinzhong Zhang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Barley Research Institution of Yangzhou University, Yangzhou UniversityYangzhou, China
| | - Rugen Xu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Barley Research Institution of Yangzhou University, Yangzhou UniversityYangzhou, China
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17
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Wu D, Zhou T, Li X, Cai G, Lu J. POD promoted oxidative gelation of water-extractable arabinoxylan through ferulic acid dimers. Evidence for its negative effect on malt filterability. Food Chem 2015; 197:422-6. [PMID: 26616970 DOI: 10.1016/j.foodchem.2015.10.130] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2015] [Revised: 09/12/2015] [Accepted: 10/24/2015] [Indexed: 10/22/2022]
Abstract
As a major component of non-starch polysaccharide in barley, arabinoxylan (AX) plays an important role in quality traits of malt and the final beer product. The Chinese barley malt has encountered filterability problems for a long time. The main reason caused by barley cultivar has been accepted in the malting and brewing industries. In our previous proteomic study, the peroxidase (POD) BP1 was found to be in quite high abundant in the filterability defect Chinese barley malt. Therefore, the present study tried to verify its negative effect on filterability, by surveying its activity in different malt samples and detecting effects of POD on AX gelation and filterability. The results showed that the activity of POD, as well as the content of AX bounded ferulic acid, were both negatively correlated with filterability, while the feruloyl esterase activity was positively correlated with it. In addition, AX gelation catalyzed by POD caused worse filterability, and the natural inhibitor of POD, vitamin C, could blocked the cross linking catalyzed by POD and thus improve the filterability. These results all suggested the great negative effect of POD on malt filterability.
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Affiliation(s)
- Dianhui Wu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Ting Zhou
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Xiaomin Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Guolin Cai
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Industrial Technology Research Institute of Jiangnan University in Suqian, 888 Renmin Road, Suqian 223800, China.
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18
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Chakraborty S, Salekdeh GH, Yang P, Woo SH, Chin CF, Gehring C, Haynes PA, Mirzaei M, Komatsu S. Proteomics of Important Food Crops in the Asia Oceania Region: Current Status and Future Perspectives. J Proteome Res 2015; 14:2723-44. [DOI: 10.1021/acs.jproteome.5b00211] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
| | | | - Pingfang Yang
- Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China
| | - Sun Hee Woo
- Chungbuk National University, Cheongju 362-763, Korea
| | - Chiew Foan Chin
- University of Nottingham Malaysia Campus, 43500 Semenyih, Selangor, Malaysia
| | - Chris Gehring
- King Abdullah University of Science and Technology, Thuwal 23955-6900, Kingdom of Saudi Arabia
| | | | | | - Setsuko Komatsu
- National Institute of Crop Science, Tsukuba, Ibaraki 305-8518, Japan
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19
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Li X, Gao F, Cai G, Jin Z, Lu J, Dong J, Yin H, Yu J, Yang M. Purification and characterisation of arabinoxylan arabinofuranohydrolase I responsible for the filterability of barley malt. Food Chem 2014; 174:286-90. [PMID: 25529682 DOI: 10.1016/j.foodchem.2014.11.024] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2014] [Revised: 10/11/2014] [Accepted: 11/03/2014] [Indexed: 11/15/2022]
Abstract
Dan'er is a widely grown malt barley cultivar in China, but its filterability defects have severely impeded its application in beer brewing. Previous investigations have suggested that we should identify the malt filterability correlated proteins, one of which was postulated to be arabinoxylan arabinofuranohydrolase I (AXAH-I). To verify this hypothesis, we purified AXAH-I from Dan'er malt, characterised its enzyme performance, and investigated its influence on filterability by adding different amounts of purified enzyme to the mash. With 6 mU g(-1) malt AXAH-I supplemented, the wort separation rate increased by 31.8%, viscosity decreased by 3.6%, and the endosperm reserve contents declined concomitantly. Unexpectedly, the wort turbidity increased with increasing AXAH-I. We also tried to optimise the use of currently available commercial enzyme products for filterability improvement in beer brewing, by supplementing them with purified AXAH-I and β-amylase. AXAH-I could be a functional component for novel commercial enzyme products in the beer industry.
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Affiliation(s)
- Xiaomin Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Fei Gao
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Guolin Cai
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Zhao Jin
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
| | - Jianjun Dong
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao 266100, PR China
| | - Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao 266100, PR China
| | - Junhong Yu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao 266100, PR China
| | - Mei Yang
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao 266100, PR China
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20
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Guan N, Shin HD, Chen RR, Li J, Liu L, Du G, Chen J. Understanding of how Propionibacterium acidipropionici respond to propionic acid stress at the level of proteomics. Sci Rep 2014; 4:6951. [PMID: 25377721 PMCID: PMC4223659 DOI: 10.1038/srep06951] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2014] [Accepted: 10/10/2014] [Indexed: 11/29/2022] Open
Abstract
Propionic acid (PA) is an important platform chemical in the food, agriculture, and pharmaceutical industries and is mainly biosynthesized by propionibacteria. Acid tolerance in PA-producing strains is crucial. In previous work, we investigated the acid tolerance mechanism of Propionibacterium acidipropionici at microenvironmental levels by analyzing physiological changes in the parental strain and three PA-tolerant mutants obtained by genome shuffling. However, the molecular mechanism of PA tolerance in P. acidipropionici remained unclear. Here, we performed a comparative proteomics study of P. acidipropionici CGMCC 1.2230 and the acid-tolerant mutant P. acidipropionici WSH1105; MALDI-TOF/MS identified 24 proteins that significantly differed between the parental and shuffled strains. The differentially expressed proteins were mainly categorized as key components of crucial biological processes and the acid stress response. Quantitative reverse transcriptase polymerase chain reaction (qRT-PCR) was used to confirm differential expression of nine key proteins. Overexpression of the secretory protein glyceraldehyde-3-phosphate dehydrogenase and ATP synthase subunit α in Escherichia coli BL21 improved PA and acetic acid tolerance; overexpression of NADH dehydrogenase and methylmalonyl-CoA epimerase improved PA tolerance. These results provide new insights into the acid tolerance of P. acidipropionici and will facilitate the development of PA production through fermentation by propionibacteria.
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Affiliation(s)
- Ningzi Guan
- 1] Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China [2] Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Hyun-dong Shin
- School of Chemical and Biomolecular Engineering, Georgia Institute of Technology, Atlanta 30332, USA
| | - Rachel R Chen
- School of Chemical and Biomolecular Engineering, Georgia Institute of Technology, Atlanta 30332, USA
| | - Jianghua Li
- 1] Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China [2] Synergetic Innovation Center Of Food Safety and Nutrition, Wuxi 214122, China
| | - Long Liu
- 1] Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China [2] Synergetic Innovation Center Of Food Safety and Nutrition, Wuxi 214122, China
| | - Guocheng Du
- Synergetic Innovation Center Of Food Safety and Nutrition, Wuxi 214122, China
| | - Jian Chen
- Synergetic Innovation Center Of Food Safety and Nutrition, Wuxi 214122, China
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21
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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.
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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
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22
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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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23
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Jin Z, Cai GL, Li XM, Gao F, Yang JJ, Lu J, Dong JJ. Comparative proteomic analysis of green malts between barley (Hordeum vulgare) cultivars. Food Chem 2014; 151:266-70. [DOI: 10.1016/j.foodchem.2013.11.065] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2013] [Revised: 10/27/2013] [Accepted: 11/12/2013] [Indexed: 10/26/2022]
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