Australian Research Council Centre of Excellence for Innovations in Peptide and Protein Science, School of Science, Edith Cowan University, 270 Joondalup Dr, Joondalup, WA 6027, Australia.
CSIRO Agriculture and Food, 306 Carmody Rd, St Lucia, QLD 4067, Australia.
J Agric Food Chem. 2023 Sep 27;71(38):14079-14091. doi: 10.1021/acs.jafc.3c02292. Epub 2023 Sep 15.
L., commonly known as barley, is primarily used for animal feed and malting. The major storage proteins in barley are hordeins, known triggers of celiac disease (CD). Here, sequential window acquisition of all theoretical mass spectra (SWATH)-MS proteomics was employed to investigate the proteome profile of grain and malt samples from the malting barley cultivar Sloop and single-, double-, and triple hordein-reduced lines bred in a Sloop background. Using a discovery proteomics approach, 2688 and 3034 proteins were detected from the grain and malt samples, respectively. By utilizing label-free relative quantitation through SWATH-MS, a total of 2654 proteins have been quantified from grain and malt. The comparative analyses between the barley grain and malt samples revealed that the C-hordein-reduced lines have a more significant impact on proteome level changes due to malting than B- and D-hordein-reduced lines. Upregulated proteins in C-hordein-reduced lines were primarily involved in the tricarboxylic acid cycle and fatty acid peroxidation processes to provide more energy for seed germination during malting. By applying proteomics approaches after malting in hordein-reduced barley lines, we uncovered additional changes in the proteome driven by the genetic background that were not apparent in the sound grain. Our findings offer valuable insights for barley breeders and maltsters seeking to understand and optimize the performance of gluten-free grains in malt products.
L.，通常称为大麦，主要用于动物饲料和麦芽制造。大麦中的主要储存蛋白是麦醇溶蛋白，已知是乳糜泻（CD）的触发因素。在这里，采用序贯窗口采集所有理论质谱（SWATH）-MS 蛋白质组学技术，研究了来自麦芽大麦品种 Sloop 以及在 Sloop 背景下培育的单、双和三醇溶蛋白减少系的谷物和麦芽样品的蛋白质组谱。使用发现蛋白质组学方法，从谷物和麦芽样品中分别检测到 2688 和 3034 种蛋白质。通过使用 SWATH-MS 进行无标记相对定量，从谷物和麦芽中总共定量了 2654 种蛋白质。大麦谷物和麦芽样品之间的比较分析表明，由于麦芽制造，C-醇溶蛋白减少系对蛋白质组水平变化的影响比 B-和 D-醇溶蛋白减少系更为显著。C-醇溶蛋白减少系中上调的蛋白质主要参与三羧酸循环和脂肪酸过氧化过程，为麦芽制造过程中种子发芽提供更多能量。通过在醇溶蛋白减少的大麦系中进行麦芽处理后的蛋白质组学方法，我们揭示了遗传背景驱动的蛋白质组中除了健康谷物之外，还有其他变化。我们的研究结果为希望了解和优化无麸质谷物在麦芽产品中性能的大麦育种者和麦芽制造商提供了有价值的见解。
