A Review: The Role of Barley Seed Pathogenesis-Related Proteins (PRs) in Beer Production

Gorjanović, Stanislava

doi:10.1002/j.2050-0416.2010.tb00407.x

Cited by 25 publications

(21 citation statements)

References 136 publications

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“…Alongside hydrophobins, the well-known gushing inducers fungispumins [17,18], as well as elevated levels of pathogenesis-related proteins (PRs), might be responsible for gushing [18].…”

Section: Introductionmentioning

confidence: 99%

The Gushing Experience—A Quick Overview

Mastanjević

Krstanović

2017

Beverages

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Abstract:Beer lovers all over the world like to get their drink with a certain volume of stabile foam, which mainly depends on the beer style. However, sometimes this foam comes in form of a sudden, eruptive, and uncontrolled over-foaming (gushing) of beer. Gushing occurs after the bottle has been opened, without previously being treated inappropriately (exposure to high temperatures, shaking, or any other kind of agitation). According to recent scientific and professional literature, gushing may be induced by many factors, but fungal proteins are directly connected to this phenomenon. Gushing caused by fungal proteins-hydrophobins-is called primary gushing, and depends solely on raw material quality. Other reasons for extensive foaming after the bottle has been opened can be of chemical or technological nature in the course of the brewing process. This is called secondary gushing, which can be influenced and reduced by applying good manufacturing practice protocols.

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“…Alongside hydrophobins, the well-known gushing inducers fungispumins [17,18], as well as elevated levels of pathogenesis-related proteins (PRs), might be responsible for gushing [18].…”

Section: Introductionmentioning

confidence: 99%

The Gushing Experience—A Quick Overview

Mastanjević

Krstanović

2017

Beverages

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“…The protein composition of malt, which is obtained from germinated and heated or roasted barley, and beer changes during the beer production process, which includes malting, mashing, boiling, fermentation and filtering. Protein Z is one of the most abundant malt and beer proteins,and is also present in barley . Protein Z is highly stable and is able to resist denaturation during the harsh treatment steps from malting to brewing.…”

Section: Discussionmentioning

confidence: 99%

“…In addition to protein Z, LTP1 is another major beer protein. Both proteins are pathogenesis‐related proteins and are potentially common human food allergens.…”

Section: Discussionmentioning

confidence: 99%

Case of immediate hypersensitivity to beer

Inoue¹,

Yagami

Shimojo

et al. 2015

The Journal of Dermatology

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We report here a case of immediate hypersensitivity to beer, in which a female patient developed angioedema of the eyelids shortly after consuming beer. In skin prick tests, the patient showed positive reactions to the base ingredients of beer, particularly malt and barley. The specific serum immunoglobulin E antibodies against barley and malt displayed weakly positive reactivity. To identify the immunoreactive antigens, malt and barley proteins were separated by 2-D polyacrylamide gel electrophoresis and immunoreacted with the patient's serum. The results of mass spectrometric analysis revealed that the main antigen was a protein with similarity to protein z-type serpin. Notably, the identified antigen had a molecular weight of 20-25 kDa, which is markedly smaller than that previously reported for protein Z4 (44 kDa). Taken together, these analyses indicate that a possible new antigen which belongs to the protein Z family elicits immediate hypersensitivity to beer.

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“…Stanislava [50] reported that thaumatin-like protein (TLP) and ns-LTP1 purified to homogeneity from malting barley inhibited brewer's yeast growth, fermentation and respiration. Aging yeast cells from a brewery were more susceptible to these factors than the same yeast strain propagated in the laboratory.…”

Section: Antimicrobial Peptide Hypothesis Of Pyfmentioning

confidence: 99%

Malt-induced premature yeast flocculation: current perspectives

Panteloglou

Smart

Cook

2012

Journal of Industrial Microbiology and Biotechnology

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Premature yeast flocculation (PYF) is a sporadic problem for the malting and brewing industries which can have significant financial and logistical implications. The condition is characterised by abnormally heavy (and sometimes early) flocculation of yeast during brewery fermentations. The resulting low suspended yeast cell counts towards the end of the fermentation can result in flavour defects and incomplete attenuation (fermentation of sugars to alcohol). Despite several decades of research into the phenomenon, its precise nature and mechanisms have not been fully elucidated. In part this is because the term PYF has become a 'catch-all' syndrome which can have multiple origins. Furthermore, there are complex interactions in the malting and brewing processes which together mean that the PYF status of a malt sample is hard to predict at a generic level. Whether or not PYF is observed depends not only on barley quality, but on process factors in the maltings and to a substantial extent on the brewing yeast strain concerned. This article highlights the significance of PYF, and reviews current knowledge relating to the origins of this complex phenomenon.

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A Review: The Role of Barley Seed Pathogenesis-Related Proteins (PRs) in Beer Production

Cited by 25 publications

References 136 publications

The Gushing Experience—A Quick Overview

The Gushing Experience—A Quick Overview

Case of immediate hypersensitivity to beer

Malt-induced premature yeast flocculation: current perspectives

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