Identification of two key genes controlling chill haze stability of beer in barley (Hordeum vulgare L)

BMC Genomics

Guoping Zhang¹  Meixue Zhou³  Chengdao Li²  Huajiang Ning¹  Fei Dai¹  Yuqing Huang¹  Lingzhen Ye² 

[1] Agronomy Department, Zhejiang University, Hangzhou 310058, People’s Republic of China;Department of Agriculture and Food, 3 Baron-Hay Court, South, Perth, Western Australia, Australia;Tasmanian Institute of Agriculture, University of Tasmania, Kings Meadows, Hobart, TAS 7249, Australia

关键词: Quantitative trait loci (QTL);    Malt;    Beer haze;    Barley;   

Others  :  1211959
DOI  :  10.1186/s12864-015-1683-1

 received in 2015-02-10, accepted in 2015-06-01,  发布年份 2015

【 摘 要 】

Background

In bright beer, haze formation is a serious quality problem, degrading beer quality and reducing its shelf life. The quality of barley (Hordeum vulgare L) malt, as the main raw material for beer brewing, largely affects the colloidal stability of beer.

Results

In this study, the genetic mechanism of the factors affecting beer haze stability in barley was studied. Quantitative trait loci (QTL) analysis of alcohol chill haze (ACH) in beer was carried out using a Franklin/Yerong double haploid (DH) population. One QTL, named as qACH, was detected for ACH, and it was located on the position of about 108 cM in chromosome 4H and can explain about 20 % of the phenotypic variation. Two key haze active proteins, BATI-CMb and BATI-CMd were identified by proteomics analysis. Bioinformatics analysis showed that BATI-CMb and BATI-CMd had the same position as qACH in the chromosome. It may be deduced that BATI-CMb and BATI-CMd are candidate genes for qACH, controlling colloidal stability of beer. Polymorphism comparison between Yerong and Franklin in the nucleotide and amino acid sequence of BATI-CMb and BATI-CMd detected the corresponding gene specific markers, which could be used in marker-assisted selection for malt barley breeding.

Conclusions

We identified a novel QTL, qACH controlling chill haze of beer, and two key haze active proteins, BATI-CMb and BATI-CMd. And further analysis showed that BATI-CMb and BATI-CMd might be the candidate genes associated with beer chill haze.

【 授权许可】

   
2015 Ye et al.

【 图 表 】

Fig. 1.

Fig. 2.

Fig. 3.

Fig. 4.

Fig. 5.

【 参考文献 】

• [1]Asano K, Shinagawa K, Hashimoto N. Characterization of haze-forming proteins of beer and their roles in chill haze formation. J Am Soc Brew Chem. 1982; 40(4):147-154.
• [2]Siebert KJ, Troukhanova NV, Lynn PY. Nature of polyphenol-protein interactions. J Agric Food Chem. 1996; 44(1):80-85.
• [3]Siebert KJ. Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis. J Agric Food Chem. 1999; 47(2):353-362.
• [4]Leiper KA, Stewart GG, McKeown IP. Beer polypeptides and silica gel - part I Polypeptides involved in haze formation. J I Brewing. 2003; 109(1):57-72.
• [5]Siebert KJ, Lynn PY. Mechanisms of adsorbent action in beverage stabilization. J Agric Food Chem. 1997; 45(11):4275-4280.
• [6]McMurrough I, Madigan D, Kelly R. Evaluation of rapid colloidal stabilization with polyvinylpolypyrrolidone (PVPP). J Am Soc Brew Chem. 1997; 55(2):38-43.
• [7]Iimure T, Nankaku N, Watanabe-Sugimoto M, Hirota N, Zhou TS, Kihara M, Hayashi K, Ito K, Sato K. Identification of novel haze-active beer proteins by proteome analysis. J Cereal Sci. 2009; 49(1):141-147.
• [8]Jin B, Li L, Li B, Liu BG, Liu GQ, Zhu YK. Proteomics study of silica eluent proteins in beer. J Am Soc Brew Chem. 2009; 67(4):183-188.
• [9]Robinson LH, Juttner J, Milligan A, Lahnstein J, Eglinton JK, Evans DE. The identification of a barley haze active protein that influences beer haze stability: cloning and characterisation of the barley SE protein as a barley trypsin inhibitor of the chloroform/methanol type. J Cereal Sci. 2007; 45(3):343-352.
• [10]Ye L, Dai F, Qiu L, Sun D, Zhang G. Allelic diversity of a beer haze active protein gene in cultivated and Tibetan wild barley and development of allelic specific markers. J Agric Food Chem. 2011; 59(13):7218-7223.
• [11]Ye L, Huang L, Huang Y, Wu D, Hu H, Li C, Zhang G. Haze activity of different barley trypsin inhibitors of the chloroform/methanol type (BTI-CMe). Food Chem. 2014; 165:175-180.
• [12]Marquez-Cedillo LA, Hayes PM, Jones BL, Kleinhofs A, Legge WG, Rossnagel BG, Sato K, Ullrich E, Wesenberg DM, Barley NA. QTL analysis of malting quality in barley based on the doubled-haploid progeny of two elite North American varieties representing different germplasm groups. TheorApplGenet. 2000; 101(1–2):173-184.
• [13]Mather D, Tinker N, LaBerge D, Edney M, Jones B, Rossnagel B, Legge W, Briggs K, Irvine R, Falk D. Regions of the genome that affect grain and malt quality in a North American two-row barley cross. Crop Sci. 1997; 37(2):544-554.
• [14]Li CD, Tarr A, Lance RCM, Harasymow S, Uhlmann J, Westcot S, Young KJ, Grime CR, Cakir M, Broughton S et al.. A major QTL controlling seed dormancy and pre-harvest sprouting/grain alpha-amylase in two-rowed barley (Hordeum vulgare L.). Aust J Agric Res. 2003; 54(11–12):1303-1313.
• [15]Dai F, Qiu L, Ye LZ, Wu DZ, Zhou MX, Zhang GP. Identification of a Phytase Gene in Barley (Hordeum vulgare L.). PLoS One. 2011; 6(4):e18829.
• [16]Cai SG, Yu G, Chen XH, Huang YC, Jiang XG, Zhang GP, Jin XL. Grain protein content variation and its association analysis in barley. BMC Plant Biol. 2013; 13:35. BioMed Central Full Text
• [17]Stkwart DC, Hawthorne D, Evans DE. Cold sterile filtration: a small scale filtration test and investigation of membrane plugging. J I Brewing. 1998; 104(6):321-326.
• [18]Chapon L. Nephelometry as a method for studying the relations between polyphenols and proteins. J I Brewing. 1993; 99(1):49-56.
• [19]Lopez M, Edens L. Effective prevention of chill-haze in beer using an acid proline-specific endoprotease from Aspergillus niger. J Agric Food Chem. 2005; 53(20):7944-7949.
• [20]McCarthySL MGD, Pringle AT. Comparison of rapid physical stability tests. J Am Soc Brew Chem. 2005; 63:69-72.
• [21]Li H, Vaillancourt R, Mendham N, Zhou M. Comparative mapping of quantitative trait loci associated with waterlogging tolerance in barley (Hordeum vulgare L.). BMC Genomics. 2008; 9(1):401. BioMed Central Full Text
• [22]Van Ooijen J. MapQTL® 5, Software for the mapping of quantitative trait loci in experimental populations. Kyazma BV, Wageningen; 2004.
• [23]Schagger H. Tricine-SDS-PAGE. Nat Protoc. 2006; 1(1):16-22.
• [24]Mayer KFX, Waugh R, Langridge P, Close TJ, Wise RP, Graner A, Matsumoto T, Sato K, Schulman A, Muehlbauer GJ et al.. A physical, genetic and functional sequence assembly of the barley genome. Nature. 2012; 491(7426):711-716.
• [25]Ye LZ, Dai F, Qiu L, Sun DF, Zhang GP. Allelic diversity of a beer haze active protein gene in cultivated and Tibetan wild barley and development of allelic specific markers. J Agric Food Chem. 2011; 59(13):7218-7223.
• [26]Franco OL, Rigden DJ, Melo FR. Grossi‐de‐Sá MF: plant α‐amylase inhibitors and their interaction with insect α‐amylases. European J Biochem. 2002; 269(2):397-412.
• [27]Jones BL, Fontanini D. Trypsin/α-amylase inhibitors inactivate the endogenous barley/malt serine endoproteinase SEP-1. J Agric Food Chem. 2003; 51(19):5803-5814.
• [28]Potokina E, Sreenivasulu N, Altschmied L, Michalek W, Graner A. Differential gene expression during seed germination in barley (Hordeum vulgare L.). Funct Integr Genomics. 2002; 2(1–2):28-39.
• [29]Perrocheau L, Rogniaux H, Boivin P, Marion D. Probing heat-stable water-soluble proteins from barley to malt and beer. Proteomics. 2005; 5(11):2849-2858.