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Proteome Changes Resulting from Malting in Hordein-Reduced Barley Lines
Mahya Bahmani1, Angéla Juhász1, Utpal Bose1,2
1Australian 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.
Journal of Agricultural and Food Chemistry
|September 15, 2023
Summary
Reducing hordeins, gluten-triggering proteins in barley, impacts malting proteomes. C-hordein reduction significantly alters grain and malt protein profiles, offering insights for gluten-free malt production.
Area of Science:
- Agricultural science
- Biochemistry
- Food science
Background:
- Barley (Hordeum vulgare L.) is a key crop for animal feed and malting.
- Hordeins, major barley storage proteins, are implicated as triggers for celiac disease (CD).
- Developing barley with reduced hordein content is crucial for gluten-free applications.
Purpose of the Study:
- To investigate the proteome profile of barley grain and malt in hordein-reduced lines.
- To compare proteome changes during malting in barley with varying hordein reductions.
- To identify genetic background effects on proteome alterations post-malting.
Main Methods:
- Sequential window acquisition of all theoretical mass spectra (SWATH)-MS proteomics was used.
- Discovery proteomics identified and quantified proteins in grain and malt samples.
- Label-free relative quantitation enabled comparative proteome analysis.
Main Results:
- 2688 and 3034 proteins were detected in grain and malt, respectively.
- C-hordein-reduced lines showed more significant proteome changes during malting compared to B- and D-hordein-reduced lines.
- Upregulated proteins in C-hordein-reduced lines were linked to energy metabolism for germination.
Conclusions:
- Malting induces distinct proteome changes in hordein-reduced barley lines.
- Genetic background influences proteome modifications not evident in standard grain.
- Findings aid barley breeders and maltsters in optimizing gluten-free malt products.
