Analysis of the Barley Malt Rootlet Proteome

Abstract

Barley seeds are one of the main ingredients of the malting industry for brewing beer. The barley rootlets that are separated from the kilned seeds at the end of the malting process and used as animal feed are one of the byproducts of this industry. In this study, the proteome of rootlets derived from two stages of the malting process, germination and kilning, from a popular malting barley variety were analyzed. A label-free shotgun proteomics strategy was used to identify more than 800 proteins from the barley rootlets. A high coverage and high confidence Gene Ontology annotations of the barley genome was used to facilitate the functional annotation of the proteins that were identified in the rootlets. An analysis of these proteins using Kellogg Encyclopedia of Genes and Genomes (KEGG) and Plant Reactome databases indicated the enrichment of pathways associated with phytohormones, protein biosynthesis, secondary metabolism, and antioxidants. Increased levels of jasmonic acid and auxin in the rootlets further supported the in silico analysis. As a rich source of proteins and amino acids use of these by-products of the malting industry for animal feed is validated. This study also indicates rootlets as a potential source of naturally occurring phenylpropanoids and antioxidants that can be further exploited in the development of functional foods.

The Impact of Fruit Etiolation on Quality of Seeds in Tobacco

“…Prior analyses, the seeds were kept in dark at 20°C. The analysis was performed as previously reported ( Mahalingam, 2019 ), with some minor modifications. Briefly, for each sample, 200 mg of seeds were quickly washed with double distilled water and dried down in a 2 ml Eppendorf tube.…”

Application of Mass Spectrometry-Based Proteomics to Barley Research

“…This study also revealed that pathways that are involved in stress responses such as ascorbate-glutathione pathways were significantly enriched due to a steeping regime that seeds undergo during the malting process. 146 …”

“…Furthermore, GO term analysis for molecular function and cellular component identified the translation process as a key feature in barley rootlet proteome. This study also revealed that pathways that are involved in stress responses such as ascorbate-glutathione pathways were significantly enriched due to a steeping regime that seeds undergo during the malting process …”

“…This study also revealed that pathways that are involved in stress responses such as ascorbate-glutathione pathways were significantly enriched due to a steeping regime that seeds undergo during the malting process. 146 A recent study compared different buffer compositions commonly used in cereal grain protein extraction to assess the extraction efficiency experiments and was performed by means of shotgun proteomics. A total of 1497 proteins were identified from two barley varieties (Hindmarsh and Commander) using an optimized extraction protocol, and the results revealed 272 (18.2%) commonly extracted proteins by three experimented extraction methods including Tris-HCl, urea, and isopropyl alcohol/dithiothreitol (IPA/DTT).…”

Influence of Variety and Nitrogen Fertilization on the Technological Parameters of Special Malts Prepared from Naked and Hulled Oat Varieties

“…This is a typical phenomenon that occurs during the malting process, as the malts lose protein compounds during the process of soaking and germination of the grain and the drying and de-germination of the malts [2]. After the drying process, the malt from naked oats, compared with the hulled oats, during germination, loses not only the germinal roots, but also the sprouts, which contain a lot of protein compounds [49,50].…”