Rapid assignment of malting barley varieties by matrix-assisted laser desorption–ionisation – Time-of-flight mass spectrometry

Šedo, Ondřej; Kořán, Michal; Jakešová, Michaela; Mikulíková, Renata; Boháč, Michal; Zdráhal, Zbyněk

doi:10.1016/j.foodchem.2016.03.056

Cited by 10 publications

(4 citation statements)

References 18 publications

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“…Such reproducible protein profiles were found to be applicable for a hierarchical tree clustering of the analyzed beer samples, which distinguished beer of the same brand from different breweries. The same group performed a related study on malting barley varieties and their software discrimination based on protein profile spectra [ 83 ]. They analyzed powdered barley grains directly with FerA as a matrix optimized in a working solution containing 17% formic acid.…”

Section: Beermentioning

confidence: 99%

Biomolecular Profiling by MALDI-TOF Mass Spectrometry in Food and Beverage Analyses

Šebela

2022

IJMS

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Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) has frequently been applied to the analysis of biomolecules. Its strength resides not only in compound identification but particularly in acquiring molecular profiles providing a high discriminating power. The main advantages include its speed, simplicity, versatility, minimum sample preparation needs, and a relatively high tolerance to salts. Other benefits are represented by the possibility of automation, high throughput, sensitivity, accuracy, and good reproducibility, allowing quantitative studies. This review deals with the prominent use of MALDI-TOF MS profiling in food and beverage analysis ranging from the simple detection of sample constituents to quantifications of marker compounds, quality control, and assessment of product authenticity. This review summarizes relevant discoveries that have been obtained with milk and milk products, edible oils, wine, beer, flour, meat, honey, and other alimentary products. Marker molecules are specified: proteins and peptides for milk, cheeses, flour, meat, wine and beer; triacylglycerols and phospholipids for oils; and low-molecular-weight metabolites for wine, beer and chocolate. Special attention is paid to sample preparation techniques and the combination of spectral profiling and statistical evaluation methods, which is powerful for the differentiation of samples and the sensitive detection of frauds and adulterations.

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Section: Beermentioning

confidence: 99%

Biomolecular Profiling by MALDI-TOF Mass Spectrometry in Food and Beverage Analyses

Šebela

2022

IJMS

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“…In contrast, the alcohol-soluble protein fractions of barley seed, named hordeins, are highly polymorphic and independent of environmental factors, making them an ideal candidate for variety discrimination (4,5). Recently, a method that combines matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) with an artificial neural network has been developed for identification of some rye and barley cultivars, by analysis of the mass spectra pattern of hordeins (5,13). Among them, the B and C groups, at 28-44 and 55-70 kDa, contain the majority of hordeins that vary among barley varieties.…”

Section: Introductionmentioning

confidence: 99%

“…Weiss et al (11,12) have applied electro-blotted glycoproteins to discriminate the barley variety after SDS-PAGE separation of hordeins. Recently, a method that combines matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) with an artificial neural network has been developed for identification of some rye and barley cultivars, by analysis of the mass spectra pattern of hordeins (5,13). The limits on discriminatory power on similar varieties still exist using these methods.…”

Section: Introductionmentioning

confidence: 99%

Cultivar discrimination/segregation of representative Australian malting barley by quantitative real‐time PCR using seed hordein marker

Cai

You

et al. 2016

J. Inst. Brew.

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The malting barley cultivar greatly affects the quality traits of malt, and thus that of final beer product. A fast, sensitive and quantitative method of barley variety discrimination is needed for maltsters. In the present study, six commonly used varieties in Chinese brewing industry, including the Australia malting barley varieties (Gairdner, Baudin, Hindmarsh and Vlamingh) and Chinese ones (Supi6 and Kenpi7) were selected for new method development. A two‐dimensional electrophoresis profile of seed hordeins was obtained to explore the representative markers of each variety. By comparing the hordein profiles, 43 common spots and 14 specific spots that presented in only one barley cultivar gel were investigated and identified by matrix‐assisted laser desorption/ionization time‐of‐flight. The blended Gairdner barley samples with a series of purity degrees were obtained by artificial mixing Gairdner seeds with those of Supi6 and Kenpi7 in the laboratory. Standard curves regarding the transcriptional level of hordein marker BMAI‐1 to the variety purity of Gairdner were set using quantitative real‐time PCR (qRT‐PCR). Finally, the developed method based on qRT‐PCR was shown to be accurate and time‐saving compared with the conventional SDS–PAGE method by a double blind experiment. Copyright © 2016 The Institute of Brewing & Distilling

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“…For example, in alcoholic beverages, significant trace compounds can range from toxic contaminants such as ochratoxin A 1 and other mycotoxins 2 to indicators of bacterial contamination such as acetic acid, 3 and flavorant compounds such as acetaldehyde, ethyl caproate and 2-phenylethyl acetate. 4,5 Furthermore, the identification of particular malting barley varieties, 6 detection of biogenic amines 7 and of volatile sulfur compounds, 8 can play an important role in the quality control of beer and wine during the fermentation process. In addition, the alcohol methanol is naturally produced in small quantities during the production of alcoholic beverages, and is toxic for humans.…”

Section: Introductionmentioning

confidence: 99%

Quantification of Methanol in the Presence of Ethanol by Selected Ion Flow Tube Mass Spectrometry

Chambers-Bédard

Ross

2016

Eur J Mass Spectrom (Chichester)

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The quantification of trace compounds in alcoholic beverages is a useful means to both investigate the chemical basis of beverage flavor and to facilitate quality control during the production process. One compound of interest is methanol which, due to it being toxic, must not exceed regulatory limits. The analysis of headspace gases is a desirable means to do this since it does not require direct sampling of the liquid material. One established means to conduct headspace analysis is selected ion flow tube mass spectrometry (SIFT-MS). The high concentration of ethanol present in the headspace of alcoholic drinks complicates the analysis, however, via reacting with the precursor ions central to this technique. We therefore investigated whether methanol could be quantified in the presence of a large excess of ethanol using SIFT-MS. We found that methanol reacted with ionized ethanol to generate product ions that could be used to quantify methanol concentrations and used this technique to quantify methanol in beverages containing different quantities of ethanol. We conclude that SIFT-MS can be used to quantify trace compounds in alcoholic beverages by determining the relevant reaction chemistry.

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Rapid assignment of malting barley varieties by matrix-assisted laser desorption–ionisation – Time-of-flight mass spectrometry

Cited by 10 publications

References 18 publications

Biomolecular Profiling by MALDI-TOF Mass Spectrometry in Food and Beverage Analyses

Biomolecular Profiling by MALDI-TOF Mass Spectrometry in Food and Beverage Analyses

Cultivar discrimination/segregation of representative Australian malting barley by quantitative real‐time PCR using seed hordein marker

Quantification of Methanol in the Presence of Ethanol by Selected Ion Flow Tube Mass Spectrometry

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