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Bobalova J, Strouhalova D, Bobal P. Common Post-translational Modifications (PTMs) of Proteins: Analysis by Up-to-Date Analytical Techniques with an Emphasis on Barley. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:14825-14837. [PMID: 37792446 PMCID: PMC10591476 DOI: 10.1021/acs.jafc.3c00886] [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: 02/16/2023] [Revised: 09/07/2023] [Accepted: 09/12/2023] [Indexed: 10/05/2023]
Abstract
Post-translational modifications (PTMs) of biomacromolecules can be useful for understanding the processes by which a relatively small number of individual genes in a particular genome can generate enormous biological complexity in different organisms. The proteomes of barley and the brewing process were investigated by different techniques. However, their diverse and complex PTMs remain understudied. As standard analytical approaches have limitations, innovative analytical approaches need to be developed and applied in PTM studies. To make further progress in this field, it is necessary to specify the sites of modification, as well as to characterize individual isoforms with increased selectivity and sensitivity. This review summarizes advances in the PTM analysis of barley proteins, particularly those involving mass spectrometric detection. Our focus is on monitoring phosphorylation, glycation, and glycosylation, which critically influence functional behavior in metabolism and regulation in organisms.
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Affiliation(s)
- Janette Bobalova
- Institute
of Analytical Chemistry of the CAS, v. v. i., Veveri 97, Brno 602 00, Czech Republic
| | - Dana Strouhalova
- Institute
of Analytical Chemistry of the CAS, v. v. i., Veveri 97, Brno 602 00, Czech Republic
| | - Pavel Bobal
- Masaryk
University, Department of Chemical Drugs,
Faculty of Pharmacy, Palackeho
1946/1, Brno 612 00, Czech Republic
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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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Devnani B, Moran GC, Grossmann L. Extraction, Composition, Functionality, and Utilization of Brewer’s Spent Grain Protein in Food Formulations. Foods 2023; 12:foods12071543. [PMID: 37048364 PMCID: PMC10093925 DOI: 10.3390/foods12071543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/22/2023] [Accepted: 03/29/2023] [Indexed: 04/08/2023] Open
Abstract
In recent years, brewer’s spent grain (BSG) has gained attention as a plant-based protein source because it occurs in large quantities as a by-product of beer brewing. BSG can contribute to future food requirements and support the development of a circular economy. In light of the dynamic developments in this area, this review aims to understand the proteins present in BSG, and the effect of extraction techniques and conditions on the composition, physicochemical, and techno-functional properties of the obtained protein extracts. The water-insoluble hordeins and glutelins form the major protein fractions in BSG. Depending on the beer brewing process, the extraction technique, and conditions, the BSG protein isolates predominantly contain B, C, and ϒ hordeins, and exhibit a broad molecular weight distribution ranging between <5 kDa and >250 kDa. While the BSG isolates obtained through chemical extraction methods seem promising to obtain gelled food products, physical and enzymatic modifications of BSG proteins through ultrasound and proteolytic hydrolysis offer an effective way to produce soluble and functional protein isolates with good emulsifying and foaming capabilities. Specifically tailored protein extracts to suit different applications can thus be obtained from BSG, highlighting that it is a highly valuable protein source.
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Affiliation(s)
- Bhanu Devnani
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Galo Chuchuca Moran
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Lutz Grossmann
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
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Huang MD, Wu CW, Chou HY, Cheng SY, Chang HY. The revealing of a novel lipid transfer protein lineage in green algae. BMC PLANT BIOLOGY 2023; 23:21. [PMID: 36627558 PMCID: PMC9832785 DOI: 10.1186/s12870-023-04040-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Accepted: 01/03/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Non-specific lipid transfer proteins (nsLTPs) are a group of small and basic proteins that can bind and transfer various lipid molecules to the apoplastic space. A typical nsLTP carries a conserved architecture termed eight-cysteine motif (8CM), a scaffold of loop-linked helices folding into a hydrophobic cavity for lipids binding. Encoded by a multigene family, nsLTPs are widely distributed in terrestrial plants from bryophytes to angiosperms with dozens of gene members in a single species. Although the nsLTPs in the most primitive plants such as Marchantia already reach 14 members and are divergent enough to form separate groups, so far none have been identified in any species of green algae. RESULTS By using a refined searching strategy, we identified putative nsLTP genes in more than ten species of green algae as one or two genes per haploid genome but not in red and brown algae. The analyses show that the algal nsLTPs carry unique characteristics, including the extended 8CM spacing, larger molecular mass, lower pI value and multiple introns in a gene, which suggests that they could be a novel nsLTP lineage. Moreover, the results of further investigation on the two Chlamydomonas nsLTPs using transcript and protein assays demonstrated their late zygotic stage expression patterns and the canonical nsLTP properties were also verified, such as the fatty acids binding and proteinase resistance activities. CONCLUSIONS In conclusion, a novel nsLTP lineage is identified in green algae, which carries some unique sequences and molecular features that are distinguishable from those in land plants. Combined with the results of further examinations of the Chlamydomonas nsLTPs in vitro, possible roles of the algal nsLTPs are also suggested. This study not only reveals the existence of the nsLTPs in green algae but also contributes to facilitating future studies on this enigmatic protein family.
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Affiliation(s)
- Ming-Der Huang
- Department of Biological Sciences, National Sun Yat-sen University, Kaohsiung, Taiwan, 80424.
| | - Chin-Wei Wu
- Department of Biological Sciences, National Sun Yat-sen University, Kaohsiung, Taiwan, 80424
| | - Hong-Yun Chou
- Department of Marine Biotechnology and Resources, National Sun Yat-sen University, Kaohsiung, Taiwan, 80424
| | - Sou-Yu Cheng
- Department of Biological Sciences, National Sun Yat-sen University, Kaohsiung, Taiwan, 80424
| | - Hsin-Yang Chang
- Department of Marine Biotechnology and Resources, National Sun Yat-sen University, Kaohsiung, Taiwan, 80424.
- Department of Life Sciences and Institute of Genome Sciences, National Yang Ming Chiao Tung University, Taipei, Taiwan, 11221.
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Gänz N, Becher T, Drusch S, Titze J. Interaction of proteins and amino acids with iso-α-acids during wort preparation in the brewhouse. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03926-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AbstractThis paper investigates the binding behavior of iso-α-acids from hops on free wort amino acids and proteins concerning the wort production process in breweries. The studies were carried out with different amino acids, bovine serum albumin and wort. To identify the nature of reaction between iso-α-acids and these substances, analyses of free amino nitrogen, HPLC and isothermal titration calorimetry were performed. According to the results, the iso-α-acids do not form covalent bonds with free amino acids of wort. However, iso-α-acids, especially isohumulone and isoadhumulone, form ionic bonds with wort proteins. A distinction must be made between proteins that are present in the hot trub, and those that are still dissolved in the hot wort. Proteins that are already coagulated and precipitated no longer react with iso-α-acids. Future experiments will investigate whether the established ionic bonds between iso-α-acids and proteins from the wort preparation process are maintained during fermentation until the finished beer or beer foam. If this is the case, which is induced by the experiments, there is a measurable loss of iso-α-acids in the hot wort, but at the same time, a gain for the later beer foam retention, as the iso-α-acids will stabilize it.
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Bahmani M, O’Lone CE, Juhász A, Nye-Wood M, Dunn H, Edwards IB, Colgrave ML. Application of Mass Spectrometry-Based Proteomics to Barley Research. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8591-8609. [PMID: 34319719 PMCID: PMC8389776 DOI: 10.1021/acs.jafc.1c01871] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Barley (Hordeum vulgare) is the fourth most cultivated crop in the world in terms of production volume, and it is also the most important raw material of the malting and brewing industries. Barley belongs to the grass (Poaceae) family and plays an important role in food security and food safety for both humans and livestock. With the global population set to reach 9.7 billion by 2050, but with less available and/or suitable land for agriculture, the use of biotechnology tools in breeding programs are of considerable importance in the quest to meet the growing food gap. Proteomics as a member of the "omics" technologies has become popular for the investigation of proteins in cereal crops and particularly barley and its related products such as malt and beer. This technology has been applied to study how proteins in barley respond to adverse environmental conditions including abiotic and/or biotic stresses, how they are impacted during food processing including malting and brewing, and the presence of proteins implicated in celiac disease. Moreover, proteomics can be used in the future to inform breeding programs that aim to enhance the nutritional value and broaden the application of this crop in new food and beverage products. Mass spectrometry analysis is a valuable tool that, along with genomics and transcriptomics, can inform plant breeding strategies that aim to produce superior barley varieties. In this review, recent studies employing both qualitative and quantitative mass spectrometry approaches are explored with a focus on their application in cultivation, manufacturing, processing, quality, and the safety of barley and its related products.
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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
Drive, Joondalup, Western
Australia 6027, Australia
| | - Clare E. O’Lone
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University, School of Science, 270 Joondalup
Drive, Joondalup, Western
Australia 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
Drive, Joondalup, Western
Australia 6027, Australia
| | - Mitchell Nye-Wood
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University, School of Science, 270 Joondalup
Drive, Joondalup, Western
Australia 6027, Australia
| | - Hugh Dunn
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University, School of Science, 270 Joondalup
Drive, Joondalup, Western
Australia 6027, Australia
| | - Ian B. Edwards
- Edstar
Genetics Pty Ltd, SABC - Loneragan Building, Murdoch University, 90 South Street, Murdoch, Western Australia 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
Drive, Joondalup, Western
Australia 6027, Australia
- CSIRO
Agriculture and Food, 306 Carmody Road, St. Lucia, Queensland 4067, Australia
- Phone: +61-7-3214-2697. . Fax: +61-7-3214-2900
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7
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The post-translational modification landscape of commercial beers. Sci Rep 2021; 11:15890. [PMID: 34354100 PMCID: PMC8342498 DOI: 10.1038/s41598-021-95036-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Accepted: 07/15/2021] [Indexed: 02/02/2023] Open
Abstract
Beer is one of the most popular beverages worldwide. As a product of variable agricultural ingredients and processes, beer has high molecular complexity. We used DIA/SWATH-MS to investigate the proteomic complexity and diversity of 23 commercial Australian beers. While the overall complexity of the beer proteome was modest, with contributions from barley and yeast proteins, we uncovered a very high diversity of post-translational modifications (PTMs), especially proteolysis, glycation, and glycosylation. Proteolysis was widespread throughout barley proteins, but showed clear site-specificity. Oligohexose modifications were common on lysines in barley proteins, consistent with glycation by maltooligosaccharides released from starch during malting or mashing. O-glycosylation consistent with oligomannose was abundant on secreted yeast glycoproteins. We developed and used data analysis pipelines to efficiently extract and quantify site-specific PTMs from SWATH-MS data, and showed incorporating these features into proteomic analyses extended analytical precision. We found that the key differentiator of the beer glyco/proteome was the brewery, with beer from independent breweries having a distinct profile to beer from multinational breweries. Within a given brewery, beer styles also had distinct glyco/proteomes. Targeting our analyses to beers from a single brewery, Newstead Brewing Co., allowed us to identify beer style-specific features of the glyco/proteome. Specifically, we found that proteins in darker beers tended to have low glycation and high proteolysis. Finally, we objectively quantified features of foam formation and stability, and showed that these quality properties correlated with the concentration of abundant surface-active proteins from barley and yeast.
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8
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Maximiano MR, Franco OL. Biotechnological applications of versatile plant lipid transfer proteins (LTPs). Peptides 2021; 140:170531. [PMID: 33746031 DOI: 10.1016/j.peptides.2021.170531] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 03/10/2021] [Accepted: 03/10/2021] [Indexed: 02/08/2023]
Abstract
Plant AMPs are usually cysteine-rich, and can be classified in several classes, including lipid transfer proteins (LTPs). LTPs are small plant cationic peptides, and can be classified in two subclasses, LTP1 (9-10 kDa) and LTP2 (7 kDa). They have been identified and isolated from various plant species and can be involved in a number of processes, including responses against several phytopathogens. LTP1 presents 4 parallel α- helices and a 310-helix fragment. These structures form a tunnel with large and small entrances. LTP2 presents 3 parallel α- helices, which form a cavity with triangular structure. Both LTP subclasses present a hydrophobic cavity, which makes interaction with different lipids and general hydrophobic molecules possible. Several studies report a broad spectrum of activity of plant LTPs, including antibacterial, antifungal, antiviral, antitumoral, and insecticidal activity. Thus, these molecules can be employed in human and animal health as an alternative to the conventional treatment of disease, well as providing the source of novel drugs. However, employing peptides in human health can present challenges, such as the toxicity of peptides, the difference between the results found in in vitro assays and in pre-clinical or clinical tests and their low efficiency against Gram-negative bacteria. In this context, plant LTPs can be an interesting alternative means by which to bypass such challenges. This review addresses the versatility of plant LTPs, their broad spectrum of activities and their potential applications in human and animal health and in agricultural production, and examines challenges in their biotechnological application.
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Affiliation(s)
- Mariana Rocha Maximiano
- S-Inova Biotech, Pós-Graduação em Biotecnologia, Universidade Católica Dom Bosco, Campo Grande, Mato Grosso do Sul, Brazil; Centro de Análises Proteômicas e Bioquímicas, Programa de Pós-Graduação em Ciências Genômicas e Biotecnologia, Universidade Católica de Brasília, Brasília, Distrito Federal, Brazil
| | - Octávio Luiz Franco
- S-Inova Biotech, Pós-Graduação em Biotecnologia, Universidade Católica Dom Bosco, Campo Grande, Mato Grosso do Sul, Brazil; Centro de Análises Proteômicas e Bioquímicas, Programa de Pós-Graduação em Ciências Genômicas e Biotecnologia, Universidade Católica de Brasília, Brasília, Distrito Federal, Brazil.
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Ben Hsouna A, Ben Saad R, Dhifi W, Mnif W, Brini F. Novel non-specific lipid-transfer protein (TdLTP4) isolated from durum wheat: Antimicrobial activities and anti-inflammatory properties in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages. Microb Pathog 2021; 154:104869. [PMID: 33774106 DOI: 10.1016/j.micpath.2021.104869] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Revised: 02/19/2021] [Accepted: 03/15/2021] [Indexed: 01/02/2023]
Abstract
Lipid transfer proteins (LTP) are members of the family of pathogenesis-related proteins (PR-14) that play a key role in plant defense mechanisms. In this study, a novel gene TdLTP4 encoding an antifungal protein from wheat (cv. Om Rabiaa) was cloned, overexpressed in Escherichia coli BL-21 (DE3) and enriched using ammonium sulfate fractionation. The TdLTP4 fusion protein was then tested against a panel of pathogens, food-borne and spoilage bacteria and fungi in order to evaluate the antimicrobial properties. TdLTP4 was applied to 0.5 μg/mL LPS-induced RAW 264.7 macrophages in vitro at different concentrations (5, 10, 20, 50 and 100 μg/mL). Levels of nitric oxide (NO), pro-inflammatory cytokines interleukin (IL)-1β (IL-1 β), interleukin (IL)-6 (IL-6), tumor necrosis factor (TNF-α) and anti-inflammatory cytokine IL-10 in the supernatant fraction were measured using enzyme-linked immunosorbent assay (ELISA). Expression of cyclooxygenase-2 (COX-2) and inducible nitric oxide synthase (iNOS) were detected via Western blot. The inhibition zones and minimal inhibitory concentration (MIC) values of bacterial strains were in the range of 14-26 mm and 62.5-250 μg/mL, respectively. Moreover, a remarkable activity against several fungal strains was revealed. TdLTP4 (5-100 μg/mL) decreased the production of NO (IC50 = 4.32 μg/mL), IL-6 (IC50 = 11.52 μg/mL), IL-1β (IC50 = 7.87 μg/mL) and TNF-α (IC50 = 8.66 μg/mL) by lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages. TdLTP4 could modulate the macrophages inflammatory mode by causing reduction in iNOS and COX-2. According to these findings, TdLTP4 fusion protein could be used as natural anti-inflammatory and antimicrobial agent in food preservation and human health.
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Affiliation(s)
- Anis Ben Hsouna
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, Tunisia; Department of Life Sciences, Faculty of Sciences of Gafsa, Zarroug, 2112, Gafsa, Tunisia.
| | - Rania Ben Saad
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, Tunisia
| | - Wissal Dhifi
- LR17-ES03 Physiopathology, Food and Biomolecules, Higher Institute of Biotechnology of Sidi Thabet, Biotechpole Sidi Thabet, 2020, Ariana, Tunisia
| | - Wissem Mnif
- Department of Chemistry, Faculty of Sciences and Arts in Balgarn, University of Bisha, P.O. BOX 199, Bisha, 61922, Saudi Arabia; University of Manouba, ISBST, BVBGR-LR11ES31, Biotechpole Sidi Thabet, 2020, Ariana, Tunisia.
| | - Faiçal Brini
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, Tunisia
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Jongberg S, Andersen ML, Lund MN. Covalent Protein-Polyphenol Bonding as Initial Steps of Haze Formation in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2019.1705045] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Sisse Jongberg
- Faculty of Science, Department of Food Science, University of Copenhagen, Frederiksberg, Denmark
| | - Mogens L. Andersen
- Faculty of Science, Department of Food Science, University of Copenhagen, Frederiksberg, Denmark
| | - Marianne N. Lund
- Faculty of Science, Department of Food Science, University of Copenhagen, Frederiksberg, Denmark
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11
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Geißinger C, Whitehead I, Hofer K, Heß M, Habler K, Becker T, Gastl M. Influence of Fusarium avenaceum infections on barley malt: Monitoring changes in the albumin fraction of barley during the malting process. Int J Food Microbiol 2019; 293:7-16. [DOI: 10.1016/j.ijfoodmicro.2018.12.026] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Revised: 12/19/2018] [Accepted: 12/24/2018] [Indexed: 12/31/2022]
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12
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A Review on the Source of Lipids and Their Interactions during Beer Fermentation that Affect Beer Quality. FERMENTATION-BASEL 2018. [DOI: 10.3390/fermentation4040089] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
The presence of lipids in wort and beer are important due to their influence on yeast metabolism and beer quality. Barley lipids have long been considered to have adverse effects on beer quality where some long-chain fatty acids are associated with high flavour potential. In addition, beer foam stability can be influenced by the concentration of lipids as well as other factors such as hop acids (e.g., iso-α-acids), proteins, polysaccharides and the presence of metal ions (e.g., nickel). Lipids can also influence yeast protease activity as well as the production of ethanol. This review provides an overview of the effect of climate change on the chemical composition of barley in relation to lipids and the influence of lipids in the process of this raw material in order to produce beer.
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13
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Low-Molecular Weight Proteins in Malt and Gushing. KVASNY PRUMYSL 2018. [DOI: 10.18832/kp201811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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Siebert KJ. Recent Discoveries in Beer Foam. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2014-0319-01] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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15
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Lund MN, Andersen ML. Detection of Thiol Groups in Beer and Their Correlation with Oxidative Stability. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2011-0620-01] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Marianne N. Lund
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Mogens L. Andersen
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
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16
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Klose C, Thiele F, Arendt EK. Changes in the Protein Profile of Oats and Barley during Brewing and Fermentation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2010-0312-01] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Christina Klose
- Department of Food and Nutritional Sciences, National University of Ireland, University College Cork, Cork, Ireland
| | - Frithjof Thiele
- Department of Food and Nutritional Sciences, National University of Ireland, University College Cork, Cork, Ireland
| | - Elke K. Arendt
- Department of Food and Nutritional Sciences, National University of Ireland, University College Cork, Cork, Ireland
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17
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Evans DE, Oberdieck M, Redd KS, Newman R. Comparison of the Rudin and NIBEM Methods for Measuring Foam Stability with a Manual Pour Method to Identify Beer Characteristics That Deliver Consumers Stable Beer Foam. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2011-1205-01] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. Evan Evans
- School of Plant Science, University of Tasmania, Hobart, TAS 7001, Australia
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18
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Faltermaier A, Waters D, Becker T, Arendt E, Gastl M. Protein Modifications and Metabolic Changes Taking Place during the Malting of Common Wheat (Triticum AestivumL.). JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2013-0613-01] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Andrea Faltermaier
- School of Food and Nutritional Sciences, University College Cork, Ireland
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Freising, Weihenstephan
| | - Deborah Waters
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Thomas Becker
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Freising, Weihenstephan
| | - Elke Arendt
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Martina Gastl
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Freising, Weihenstephan
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Vieira E, Moura C, Almeida T, Meireles S, Brandão T, Pinho O, Ferreira IMPLVO. Influence of Serial Repitching on Beer Polypeptide Profiles. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0918-01] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Elsa Vieira
- Laboratòrio de Bromatologia e Hidrología, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Cristina Moura
- Laboratòrio de Bromatologia e Hidrología, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Tiago Almeida
- Laboratòrio de Bromatologia e Hidrología, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Sónia Meireles
- Bebidas de Portugal SGPS, SA, Leça do Balio, 4466-955, S. Mamede de Infesta, Portugal
| | - Tiago Brandão
- Bebidas de Portugal SGPS, SA, Leça do Balio, 4466-955, S. Mamede de Infesta, Portugal
| | - Olivia Pinho
- Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, R Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Isabel M. P. L. V. O. Ferreira
- Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
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20
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Mauch A, Wunderlich S, Zarnkow M, Becker T, Jacob F, Arendt EK. Part II. The Use of Malt Produced with 70% Less Malting Loss for Beer Production: Impact on Processability and Final Quality. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2011-1107-01] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Alexander Mauch
- School of Food and Nutritional Sciences, University College Cork, and National Food Biotechnology Centre, National University of Ireland, Cork, Ireland
| | - Sascha Wunderlich
- School of Food and Nutritional Sciences, University College Cork, and National Food Biotechnology Centre, National University of Ireland, Cork, Ireland
| | - Martin Zarnkow
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Freising-Weihenstephan, Germany
| | - Thomas Becker
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Freising-Weihenstephan, Germany
| | - Fritz Jacob
- Forschungszentrum Weihenstephan für Brau- und Lebensmittelqualität, Technische Universität München, Freising-Weihenstephan, Germany
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, National University of Ireland, College Road, Cork, Ireland
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21
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Evans DE, Surrel A, Sheehy M, Stewart DC, Robinson LH. Comparison of Foam Quality and the Influence of Hop α-Acids and Proteins Using Five Foam Analysis Methods. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2007-1129-01] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. Evan Evans
- Tasmanian Institute of Agricultural Research, University of Tasmania, Hobart, TAS, Australia
| | - Anne Surrel
- Tasmanian Institute of Agricultural Research, University of Tasmania, Hobart, TAS, Australia
| | - Megan Sheehy
- Joe White Maltings Ltd., Adelaide, SA, Australia
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22
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Zhao Y, Cieplak M. Structural Changes in Barley Protein LTP1 Isoforms at Air-Water Interfaces. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2017; 33:4769-4780. [PMID: 28457129 DOI: 10.1021/acs.langmuir.7b00791] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
We use a coarse-grained model to study the conformational changes in two barley proteins, LTP1 and its ligand adduct isoform LTP1b, that result from their adsorption to the air-water interface. The model introduces the interface through hydropathy indices. We justify the model by all-atom simulations. The choice of the proteins is motivated by making attempts to understand formation and stability of foam in beer. We demonstrate that both proteins flatten out at the interface and can make a continuous stabilizing and denser film. We show that the degree of the flattening depends on the protein (the layers of LTP1b should be denser than those of LTP1) and on the presence of glycation. It also depends on the number (≤4) of the disulfide bonds in the proteins. The geometry of the proteins is sensitive to the specificity of the absent bonds. We provide estimates of the volume of cavities of the proteins when away from the interface.
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Affiliation(s)
- Yani Zhao
- Institute of Physics, Polish Academy of Sciences , Al. Lotników 32/46, 02-668 Warsaw, Poland
| | - Marek Cieplak
- Institute of Physics, Polish Academy of Sciences , Al. Lotników 32/46, 02-668 Warsaw, Poland
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23
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Salminen TA, Blomqvist K, Edqvist J. Lipid transfer proteins: classification, nomenclature, structure, and function. PLANTA 2016; 244:971-997. [PMID: 27562524 PMCID: PMC5052319 DOI: 10.1007/s00425-016-2585-4] [Citation(s) in RCA: 139] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2016] [Accepted: 08/10/2016] [Indexed: 05/20/2023]
Abstract
The non-specific lipid transfer proteins (LTPs) constitute a large protein family found in all land plants. They are small proteins characterized by a tunnel-like hydrophobic cavity, which makes them suitable for binding and transporting various lipids. The LTPs are abundantly expressed in most tissues. In general, they are synthesized with an N-terminal signal peptide that localizes the protein to spaces exterior to the plasma membrane. The in vivo functions of LTPs are still disputed, although evidence has accumulated for a role in the synthesis of lipid barrier polymers, such as cuticular waxes, suberin, and sporopollenin. There are also reports suggesting that LTPs are involved in signaling during pathogen attacks. LTPs are considered as key proteins for the plant's survival and colonization of land. In this review, we aim to present an overview of the current status of LTP research and also to discuss potential future applications of these proteins. We update the knowledge on 3D structures and lipid binding and review the most recent data from functional investigations, such as from knockout or overexpressing experiments. We also propose and argument for a novel system for the classification and naming of the LTPs.
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Affiliation(s)
- Tiina A Salminen
- Structural Bioinformatics Laboratory, Biochemistry, Faculty of Science and Engineering, Åbo Akademi University, 20520, Turku, Finland
| | | | - Johan Edqvist
- IFM, Linköping University, 581 83, Linköping, Sweden.
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24
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An overview on the role of lipids and fatty acids in barley grain and their products during beer brewing. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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25
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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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26
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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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27
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Wu X, Du J, Zhang K, Ju Y, Jin Y. Changes in protein molecular weight during cloudy wheat beer brewing. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.198] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Xiaoying Wu
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an Shandong 271018 China
| | - Jinhua Du
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an Shandong 271018 China
| | - Kaili Zhang
- Shandong Taishan Beer Co. Ltd.; Tai’ an 271000 China
| | - Yundong Ju
- Shandong Taishan Beer Co. Ltd.; Tai’ an 271000 China
| | - Yuhong Jin
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an Shandong 271018 China
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28
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Tügel I, Runyon JR, Gómez Galindo F, Nilsson L. Analysis of polysaccharide and proteinaceous macromolecules in beer using asymmetrical flow field-flow fractionation. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.195] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Işılay Tügel
- Department of Food Technology, Engineering and Nutrition; Lund University; PO Box 124 SE-221 00 Lund Sweden
| | - J. Ray Runyon
- Department of Food Technology, Engineering and Nutrition; Lund University; PO Box 124 SE-221 00 Lund Sweden
| | - Federico Gómez Galindo
- Department of Food Technology, Engineering and Nutrition; Lund University; PO Box 124 SE-221 00 Lund Sweden
| | - Lars Nilsson
- Department of Food Technology, Engineering and Nutrition; Lund University; PO Box 124 SE-221 00 Lund Sweden
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29
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Monaci L, Pilolli R, De Angelis E, Mamone G. Mass Spectrometry in Food Allergen Research. ADVANCED MASS SPECTROMETRY FOR FOOD SAFETY AND QUALITY 2015. [DOI: 10.1016/b978-0-444-63340-8.00007-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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30
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Flodrová D, Benkovská D, Laštovičková M, Bobálová J. HPLC Bottom-Up MS-Based Proteomics for Mapping of Specific Proteins in Several European Spring Barley Varieties. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2015. [DOI: 10.1094/asbcj-2015-0107-01] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Dana Flodrová
- Institute of Analytical Chemistry of the ASCR, v. v. i., Veveří 97, 602 00 Brno, Czech Republic
| | - Dagmar Benkovská
- Institute of Analytical Chemistry of the ASCR, v. v. i., Veveří 97, 602 00 Brno, Czech Republic
| | - Markéta Laštovičková
- Institute of Analytical Chemistry of the ASCR, v. v. i., Veveří 97, 602 00 Brno, Czech Republic
| | - Janette Bobálová
- Institute of Analytical Chemistry of the ASCR, v. v. i., Veveří 97, 602 00 Brno, Czech Republic
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31
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Nieuwoudt M, Lombard N, Rautenbach M. Optimised purification and characterisation of lipid transfer protein 1 (LTP1) and its lipid-bound isoform LTP1b from barley malt. Food Chem 2014; 157:559-67. [PMID: 24679818 DOI: 10.1016/j.foodchem.2014.02.076] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2013] [Revised: 01/23/2014] [Accepted: 02/17/2014] [Indexed: 10/25/2022]
Abstract
In beer brewing, brewers worldwide strive to obtain product consistency in terms of flavour, colour and foam. Important proteins contributing to beer foam are lipid transfer proteins (LTPs), in particular LTP1 and its lipid-bound isoform LTP1b, which are known to transport lipids in vivo and prevent lipids from destabilising the beer foam. LTP1 and LTP1b were successfully purified using only five purification steps with a high purified protein yield (160 mg LTP1 and LTP1b from 200 g barley). Circular dichroism of LTP1 and LTP1b confirmed that both proteins are highly tolerant to high temperatures (>90 °C) and are pH stable, particularly at a neutral to a more basic pH. Only LTP1 exhibited antiyeast and thermo-stable lytic activity, while LTP1b was inactive, indicating that the fatty acid moiety compromised the antimicrobial activity of LTP1. This lack in antiyeast activity and the positive foam properties of LTP1b would benefit beer fermentation and quality.
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Affiliation(s)
- Melanie Nieuwoudt
- BIOPEP Peptide Group, Department of Biochemistry, Science Faculty, University of Stellenbosch, South Africa; Department of Food Science, Faculty of AgriScience, University of Stellenbosch, South Africa
| | - Nicolaas Lombard
- BIOPEP Peptide Group, Department of Biochemistry, Science Faculty, University of Stellenbosch, South Africa
| | - Marina Rautenbach
- BIOPEP Peptide Group, Department of Biochemistry, Science Faculty, University of Stellenbosch, South Africa.
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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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33
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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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34
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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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35
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Taylor JRN, Dlamini BC, Kruger J. 125thAnniversary Review: The science of the tropical cereals sorghum, maize and rice in relation to lager beer brewing. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.68] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- John R. N. Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria; Private Bag X20; Hatfield; 0028; South Africa
| | - Bhekisisa C. Dlamini
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria; Private Bag X20; Hatfield; 0028; South Africa
| | - Johanita Kruger
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria; Private Bag X20; Hatfield; 0028; South Africa
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36
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37
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Šedo O, Márová I, Zdráhal Z. Beer fingerprinting by Matrix-Assisted Laser Desorption-Ionisation-Time of Flight Mass Spectrometry. Food Chem 2012; 135:473-8. [DOI: 10.1016/j.foodchem.2012.05.021] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2012] [Revised: 04/27/2012] [Accepted: 05/02/2012] [Indexed: 10/28/2022]
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38
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Alessandri S, Sancho A, Vieths S, Mills CEN, Wal JM, Shewry PR, Rigby N, Hoffmann-Sommergruber K. High-throughput NMR assessment of the tertiary structure of food allergens. PLoS One 2012; 7:e39785. [PMID: 22768312 PMCID: PMC3388089 DOI: 10.1371/journal.pone.0039785] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2012] [Accepted: 05/30/2012] [Indexed: 11/25/2022] Open
Abstract
Background In vitro component-resolved diagnosis of food allergy requires purified allergens that have to meet high standards of quality. These include the authentication of their conformation, which is relevant for the recognition by specific IgE antibodies from allergic patients. Therefore, highly sensitive and reliable screening methods for the analysis of proteins/allergens are required to assess their structural integrity. In the present study one-dimensional 1H Nuclear Magnetic Resonance (1D 1H-NMR) analysis was adopted for the assessment of overall structural and dynamic properties and authentication of a set of relevant food allergens, including non-specific lipid transfer proteins from apple, peach and hazelnut, 7/8S seed storage globulins from hazelnut and peanut, 11S seed storage globulins from hazelnut and peanut, caseins from cows' and goats' milk and tropomyosin from shrimp. Methodology/Principal Findings Two sets of 1D 1H-NMR experiments, using 700 MHz and 600 MHz instruments at 298 K were carried out to determine the presence and the extent of tertiary structure. Structural similarity among members of the individual allergen families was also assessed and changes under thermal stress investigated. The nuclear magnetic resonance (NMR) results were compared with structural information available either from the literature, Protein Data Bank entries, or derived from molecular models. Conclusions/Significance 1D 1H-NMR analysis of food allergens allowed their classification into molecules with rigid, extended and ordered tertiary structures, molecules without a rigid tertiary structure and molecules which displayed both features. Differences in thermal stability were also detected. In summary, 1D 1H-NMR gives insights into molecular fold of proteins and offers an independent method for assessing structural properties of proteins.
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Affiliation(s)
- Stefano Alessandri
- CERM, Centro di Ricerca di Risonanze Magnetiche and Department of Agricultural Biotechnology, University of Florence, Florence, Italy
| | - Ana Sancho
- Institute of Food Research, Norwich, United Kingdom
| | | | | | - Jean-Michel Wal
- INRA, UR496 Immuno-Allergie Alimentaire, CEA/iBiTeC-S/SPI, CEA de Saclay, Gif sur Yvette, France
| | | | - Neil Rigby
- Institute of Food Research, Norwich, United Kingdom
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39
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Gorjanović S. A Review: Biological and Technological Functions of Barley Seed Pathogenesis-Related Proteins (PRs). JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2009.tb00389.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Stanislava G. A Review: The Role of Barley Seed Pathogenesis-Related Proteins (PRs) in Beer Production. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2010.tb00407.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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41
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Stanislava G. Barley Grain Non-specific Lipid-Transfer Proteins (ns-LTPs) in Beer Production and Quality. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2007.tb00291.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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42
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Konečná H, Müller L, Dosoudilová H, Potěšil D, Buršíková J, Sedo O, Márová I, Zdráhal Z. Exploration of beer proteome using OFFGEL prefractionation in combination with two-dimensional gel electrophoresis with narrow pH range gradients. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:2418-2426. [PMID: 22353030 DOI: 10.1021/jf204475e] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Two-dimensional gel electrophoresis in combination with mass spectrometry has already been applied successfully to study beer proteome. Due to the abundance of protein Z in beer samples, prefractionation techniques might help to improve beer proteome coverage. Proteins from four lager beers of different origins were separated by two-dimensional electrophoresis (2-DE) followed by tandem mass spectrometric analysis. Initially 52 proteins mostly from Hordeum vulgare (22 proteins) and Saccharomyces species (25 proteins) were identified. Preparative isoelectric focusing by OFFGEL Fractionator was applied prior to 2-DE to improve its resolution power. As a result of this combined approach, a total of 70 beer proteins from Hordeum vulgare (30 proteins), from Saccharomyces species (31 proteins), and from other sources (9 proteins) were identified. Of these, 37 proteins have not been previously reported in beer samples.
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Affiliation(s)
- Hana Konečná
- Core Facility-Proteomics, Central European Institute of Technology, Masaryk University, Brno, Czech Republic
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Zhang HB, Ruan H, Li WF, Zhang W, Su ZR, He GQ, Chen QH. Construction of recombinant industrial S. cerevisiae strain with barley lipid-transfer protein 1 secretion capability and lower PrA activity. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1559-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Runavot JL, Bakan B, Geneix N, Saulnier L, Moco K, Guillon F, Corbineau F, Boivin P, Marion D. Impact of low hydration of barley grain on β-glucan degradation and lipid transfer protein (LTP1) modifications during the malting process. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:8256-8264. [PMID: 21631113 DOI: 10.1021/jf2011134] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
One of the objectives of the malting industry is to reduce the energy cost during kilning without major effect on malt quality. In this study, the impact of a low hydration steeping process on lipid transfer protein (LTP1) modifications and β-glucan breakdown was evaluated in low (LH) and high (HH) hydrated malts. LTP1 modifications analyzed by MS/MS revealed acylation, glycation, and disulfide bond breakage in both LH and HH malts. LTP1 free amine content measurement and fluorescence of Maillard protein adducts revealed no significant difference between LH and HH malts. Immunolabeling of LTP1 during malting highlighted the diffusion of the protein from the aleurone layer to the endosperm at the end of steeping in both LH and HH malts. By contrast, a significant higher amount of β-glucans was measured in LH malts after five days of germination, whereas no significant difference between LH and HH malts was revealed through immunostaining of β-glucans or evaluation of the endosperm integrity after seven days of germination. The possibility to reduce the effects of a low hydration steeping process on β-glucan hydrolysis by increasing germination time was discussed.
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Affiliation(s)
- Jean-Luc Runavot
- IFBM-Qualtec, Institut Francais des Boissons de la Brasserie et de la Malterie, Vandoeuvre, France
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Picariello G, Mamone G, Addeo F, Ferranti P. The frontiers of mass spectrometry-based techniques in food allergenomics. J Chromatogr A 2011; 1218:7386-98. [PMID: 21737089 DOI: 10.1016/j.chroma.2011.06.033] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2011] [Revised: 06/06/2011] [Accepted: 06/07/2011] [Indexed: 12/20/2022]
Abstract
In the last years proteomic science has started to provide an important contribution to the disclosure of basic aspects of food-related diseases. Among these, the identification of proteins involved in food allergy and their mechanism of activation of toxicity. Elucidation of these key issues requires the integration of clinical, immunological, genomic and proteomic approaches. These combined research efforts are aimed to obtain structural and functional information to assist the development of novel, more reliable and powerful diagnostic protocols alternative to the currently available procedures, mainly based on food challenge tests. Another crucial aspect related to food allergy is the need for methods to detect trace amounts of allergenic proteins in foods. Mass spectrometry is the only non-immunological method for high-specificity and high-sensitivity detection of allergens in foods. Nowadays, once provided the appropriate sample handling and the correct operative conditions, qualitative and quantitative determination of allergens in foods and ingredients can be efficiently obtained by MALDI-TOF-MS and LC-MS/MS methods, with limits of detection and quantification in the low-ppb range. The availability of accurate and fast alternatives to immunological ELISA tests may also enable the development of novel therapeutic strategies and food processing technologies to aid patients with food allergy or intolerance, and to support allergen labelling and certification processes, all issues where the role of proteomic science is emerging.
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Affiliation(s)
- Gianluca Picariello
- Istituto di Scienze dell'Alimentazione (ISA) - CNR, Via Roma 52 A/C, 83100 Avellino, Italy
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Picariello G, Bonomi F, Iametti S, Rasmussen P, Pepe C, Lilla S, Ferranti P. Proteomic and peptidomic characterisation of beer: Immunological and technological implications. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.07.111] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Steiner E, Gastl M, Becker T. Protein changes during malting and brewing with focus on haze and foam formation: a review. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-010-1412-6] [Citation(s) in RCA: 83] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Iimure T, Kihara M, Ichikawa S, Ito K, Takeda K, Sato K. Development of DNA markers associated with beer foam stability for barley breeding. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2011; 122:199-210. [PMID: 20827457 DOI: 10.1007/s00122-010-1436-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2010] [Accepted: 08/25/2010] [Indexed: 05/29/2023]
Abstract
Traits conferring brewing quality are important objectives in malting barley breeding. Beer foam stability is one of the more difficult traits to evaluate due to the requirement for a relatively large amount of grain to be malted and then the experimental costs for subsequent brewing trials. Consequently, foam stability tends to be evaluated with only advanced lines in the final stages of the breeding process. To simplify the evaluation and selection for this trait, efficient DNA makers were developed in this study. Previous studies have suggested that the level of both of the foam-associated proteins Z4 and Z7 were possible factors that influenced beer foam stability. To confirm the relationship between levels of these proteins in beer and foam stability, 24 beer samples prepared from malt made from 10 barley cultivars, were examined. Regression analyses suggested that beer proteins Z4 and Z7 could be positive and negative markers for beer foam stability, respectively. To develop DNA markers associated with contents of proteins Z4 and Z7 in barley grain, nucleotide sequence polymorphisms in barley cultivars in the upstream region of the translation initiation codon, where the promoter region might be located were compared. As a result, 5 and 23 nucleotide sequence polymorphisms were detected in protein Z4 and protein Z7, respectively. By using these polymorphisms, cleaved amplified polymorphic sequence (CAPS) markers were developed. The CAPS markers for proteins Z4 and Z7 were applied to classify the barley grain content of 23 barley cultivars into two protein Z4 (pZ4-H and pZ4-L) and three protein Z7 (the pZ7-H, pZ7-L and pZ7-L2) haplotypes, respectively. Barley cultivars with pZ4-H showed significantly higher levels of protein Z4 in grain, and those with pZ7-L and pZ7-L2 showed significantly lower levels of protein Z7 in grain. Beer foam stability in the cultivars with pZ4-H and pZ7-L was significantly higher than that with pZ4-L and pZ7-H, respectively. Our results indicate that these CAPS markers provide an efficient selection tool for beer foam stability in barley breeding programs.
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Affiliation(s)
- Takashi Iimure
- Bioresources Research and Development Department, Sapporo Breweries Ltd., 37-1, Nittakizaki, Ota, Gunma, 370-0393, Japan.
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2D-HPLC and MALDI-TOF/TOF analysis of barley proteins glycated during brewing. J Chromatogr B Analyt Technol Biomed Life Sci 2010; 878:3143-8. [DOI: 10.1016/j.jchromb.2010.09.023] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2010] [Revised: 07/23/2010] [Accepted: 09/22/2010] [Indexed: 11/22/2022]
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