O'Lone Clare E, Juhász Angéla, Nye-Wood Mitchell, Dunn Hugh, Moody David, Ral Jean-Philippe, Colgrave Michelle L
Australian Research Council Centre of Excellence for Innovations in Peptide and Protein Science, Edith Cowan University, School of Science, Joondalup, WA, Australia.
Commonwealth Scientific and Industrial Research Organization, Agriculture and Food, ACT, Canberra, ACT, Australia.
Front Plant Sci. 2023 Dec 11;14:1305381. doi: 10.3389/fpls.2023.1305381. eCollection 2023.
Barley ( L.) is used in malt production for brewing applications. Barley malting involves a process of controlled germination that modifies the grain by activating enzymes to solubilize starch and proteins for brewing. Initially, the grain is submerged in water to raise grain moisture, requiring large volumes of water. Achieving grain modification at reduced moisture levels can contribute to the sustainability of malting practices. This study combined proteomics, bioinformatics, and biochemical phenotypic analysis of two malting barley genotypes with observed differences in water uptake and modification efficiency. We sought to reveal the molecular mechanisms at play during controlled germination and explore the roles of protein groups at 24 h intervals across the first 72 h. Overall, 3,485 protein groups were identified with 793 significant differentially abundant (DAP) within and between genotypes, involved in various biological processes, including protein synthesis, carbohydrate metabolism, and hydrolysis. Functional integration into metabolic pathways, such as glycolysis, pyruvate, starch and sucrose metabolism, revealed a metabolic rerouting due to low oxygen enforced by submergence during controlled germination. This SWATH-MS study provides a comprehensive proteome reference, delivering new insights into the molecular mechanisms underlying the impacts of low oxygen during controlled germination. It is concluded that continued efficient modification of malting barley subjected to submergence is largely due to the capacity to reroute energy to maintain vital processes, particularly protein synthesis.
大麦（L.）用于麦芽生产以用于酿造。大麦制麦芽涉及一个控制发芽的过程，该过程通过激活酶来修饰谷物，使淀粉和蛋白质溶解以用于酿造。最初，谷物被浸泡在水中以提高谷物含水量，这需要大量的水。在较低含水量水平下实现谷物修饰有助于麦芽生产实践的可持续性。本研究结合了蛋白质组学、生物信息学以及对两种制麦芽大麦基因型的生化表型分析，这两种基因型在水分吸收和修饰效率上存在明显差异。我们试图揭示控制发芽过程中起作用的分子机制，并在前72小时内每隔24小时探索蛋白质组的作用。总体而言，共鉴定出3485个蛋白质组，其中793个在基因型内和基因型间存在显著差异丰富（DAP），涉及各种生物学过程，包括蛋白质合成、碳水化合物代谢和水解。功能整合到代谢途径中，如糖酵解、丙酮酸、淀粉和蔗糖代谢，揭示了在控制发芽过程中由于浸泡导致的低氧环境而引起的代谢重排。这项SWATH-MS研究提供了一个全面的蛋白质组参考，为控制发芽过程中低氧影响的分子机制提供了新的见解。得出的结论是，持续高效地修饰浸泡后的制麦芽大麦很大程度上归因于将能量重新导向以维持重要过程，特别是蛋白质合成的能力。
