Differentiation of β‐Amylase Phenotypes in Cultivated Barley

Zhang, Wensheng; Kaneko, Toshihiro; Ishii, Makoto; Takeda, Kazuyoshi

doi:10.2135/cropsci2004.1608

Cited by 11 publications

(7 citation statements)

References 16 publications

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“…We selected two other genes, Bmy1 and bah45n12, to serve as molecular markers. Bmy1, which encodes the b-amylase enzyme, shows geographic differentiation between western and eastern barleys (Zhang et al 2004). The bah45n12 encodes an EST that was randomly selected from the barley EST collection and maps to chromosome 3H.…”

Section: Methodsmentioning

confidence: 99%

Molecular Phylogeography of Domesticated Barley Traces Expansion of Agriculture in the Old World

2007

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Barley (Hordeum vulgare ssp. vulgare) was first cultivated 10,500 years ago in the Fertile Crescent and is one of the founder crops of Eurasian agriculture. Phylogeographic analysis of five nuclear loci and morphological assessment of two traits in >250 domesticated barley accessions reveal that landraces found in South and East Asia are genetically distinct from those in Europe and North Africa. A Bayesian population structure assessment method indicates that barley accessions are subdivided into six clusters and that barley landraces from 10 different geographical regions of Eurasia and North Africa show distinct patterns of distribution across these clusters. Using haplotype frequency data, it appears that the Europe/North Africa landraces are most similar to the Near East population (FST = 0.15) as well as to wild barley (FST = 0.11) and are strongly differentiated from all other Asian populations (FST = 0.34–0.74). A neighbor-joining analysis using these FST estimates also supports a division between European, North African, and Near East barley types from more easterly Asian accessions. There is also differentiation in the presence of a naked caryopsis and spikelet row number between eastern and western barley accessions. The data support the differential migration of barley from two domestication events that led to the origin of barley—one in the Fertile Crescent and another farther east, possibly at the eastern edge of the Iranian Plateau—with European and North African barley largely originating from the former and much of Asian barley arising from the latter. This suggests that cultural diffusion or independent innovation is responsible for the expansion of agriculture to areas of South and East Asia during the Neolithic revolution.

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Section: Methodsmentioning

confidence: 99%

Molecular Phylogeography of Domesticated Barley Traces Expansion of Agriculture in the Old World

2007

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“…The intermediate stability type was prevalent in the first half of the 20 th century, but both Sd2H and Sd3 (high thermostability) were also present. Polakova et al (2003) and other authors (Kihara et al 1998;Zhang et al 2004) found desirable thermostable alleles in various older cultivars and genetic resources that are today employed in the breeding processes. Thus, old genetic resources remain relevant as a reservoir of alleles useful in the context of malting quality, as they do for a Haplotyping barley bmy1 using the SNaPshot assay range of other traits (Benson 2008;Hammer & Teklu 2008).…”

Section: Template-directed Dye-terminator Incorporation Fluorescence mentioning

confidence: 98%

“…These were designated Sd2L (low thermostability), Sd1 (intermediate), Sd3 and Sd2H (high thermostability). Cultivars and genetic resources were analysed by different methods, providing insight into the diversity of the encoding sequence and revealing other haplotypes (Kihara et al 1998;Polakova et al 2003;Zhang et al 2004; as a detection platform. Subsequently, a simpler assay, cleaved amplified polymorphic site was developed, which was able to discriminate between the two high and the low/intermediate thermostability haplotypes, and this method has been widely used in later years (Malysheva et al 2004;Sjakste & Roder 2004;Zhang et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Haplotyping barley bmy1 using the SNaPshot assay

et al. 2010

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Abstract:The allelic status at bmy1, which encodes the enzyme β-amylase 1 in the barley grain, has an important influence over a cultivar's malting quality. Changes in the malting process have been responsible for the need to improve the thermostability of this enzyme. We have compared a published bmy1 haplotyping assay based on TDI-FRET (templatedirected dye-terminator incorporation fluorescence resonance energy transfer) with a SNaPshot protocol by jointly analysing a set of 21 cultivars of known haplotype. The two methods gave the same result, but the SNaPshot assay was easier to interpret. The SNaPshot assay was therefore used to haplotype the Czech malting barley core collection with respect to bmy1. The old Czech cultivar Kasticky was the only entry identified as carrying the high thermostability haplotype, with the remainder carrying either the intermediate or the low thermostability haplotypes. Older materials were the most variable in terms of bmy1 haplotype, but the majority carried the intermediate type. Most of the descendants of cv. Diamant carried the low thermostability haplotype. The most recently released cultivars recommended for the brewing of Czech beer tend to carry the intermediate allele.

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“…Recently, a number of putative divergent β-amylase types have been identified on the basis of nucleotide sequence (10,13) or electrophoretic and thermostability characteristics (78). These may impart further useful variation for manipulation of malt quality.…”

Section: Unifying Hypothesis Of Starch Hydrolysis During Mashingmentioning

confidence: 99%

Assessing the Impact of the Level of Diastatic Power Enzymes and Their Thermostability on the Hydrolysis of Starch during Wort Production to Predict Malt Fermentability

Evans

Collins

Eglinton

et al. 2005

Journal of the American Society of Brewing Chemists

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In this study, commercially produced malts were used for small-scale simulated mashing trials to investigate the impact of differences in the level and thermostability of malt diastatic power (DP) enzymes on the resultant wort fermentability. A modified European Brewery Convention/ American Society Brewing Chemists mashing protocol was used with mash-in temperatures ranging between 45 and 76°C for full-malt and 30% rice adjunct mashes. Malt extract yield varied little with mashing temperature for most varieties in this temperature range. However, the fermentability, maltose content, and free amino nitrogen of that extract was considerably affected by mashing temperature with 65°C achieving the highest fermentability for all malt varieties. Multilinear regression analysis of full-malt and rice adjunct mashing trials at 65°C using 43 commercial malts showed that the level of α-amylase and total limit dextrinase activity, Kolbach Index, and the total β-amylase activity level and thermostability were the most important malt quality predictors of wort fermentability. These conclusions suggest that the conventional DP assessment could be replaced with the measurement of its component enzymes outlined above so that maltsters could better satisfy brewers malt quality expectations by blending and defining their malt quality in terms of these fermentability predicting factors. This information would be particularly useful to brewers who brew with multiple varieties and blends from different suppliers. The focus on individual enzyme characteristics by barley breeders is likely to provide selection targets that are more accurate and achievable.

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Differentiation of β‐Amylase Phenotypes in Cultivated Barley

Cited by 11 publications

References 16 publications

Molecular Phylogeography of Domesticated Barley Traces Expansion of Agriculture in the Old World

Molecular Phylogeography of Domesticated Barley Traces Expansion of Agriculture in the Old World

Haplotyping barley bmy1 using the SNaPshot assay

Assessing the Impact of the Level of Diastatic Power Enzymes and Their Thermostability on the Hydrolysis of Starch during Wort Production to Predict Malt Fermentability

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