Development of DNA markers associated with beer foam stability for barley breeding

Theoretical and Applied Genetics

Volumn 122, Issue 1, 2011, Pages 199-210

  Iimure, Takashi ^a   Kihara, Makoto ^a   Ichikawa, Seiichiro ^a   Ito, Kazutoshi ^a   Takeda, Kazuyoshi ^b   Sato, Kazuhiro ^b  

^a SAPPORO BREWERIES LTD   (Japan)

^b OKAYAMA UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

BREWING; DNA; FERMENTATION; GRAIN (AGRICULTURAL PRODUCT); NUCLEOTIDES; PROTEINS; REGRESSION ANALYSIS; STABILITY;

BARLEY BREEDING; CLEAVED AMPLIFIED POLYMORPHIC SEQUENCES; FOAM STABILITY; LARGE AMOUNTS; NEGATIVE MARKERS; NUCLEOTIDE SEQUENCES; PROMOTER REGION; UPSTREAM REGION;

BEER;

HORDEUM;

EID: 78651104962     PISSN: 00405752     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00122-010-1436-0     Document Type: Article

References (35)

1. Bamforth CW (1985) The foaming properties of beer. J Inst Brew 91: 370-383.
2. Bishop L, Whitear AL, Inman WR (1975) The quantitative measurement of foam stability. J Inst Brew 81: 131-135.
3. Bradford MM (1976) A rapid and sensitive method for the quantization of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 72: 248-254.
4. Brandt A, Svendsen I, Hejgaard J (1990) A plant serpin gene. Structure, organization and expression of the gene encoding barley protein Z4. Eur J Biochem 194: 499-505.
5. Dahl SW, Rasmussen SK, Hejgaard J (1996) Heterologous expression of three plant serpins with distinct inhibitory specificities. J Biol Chem 271: 25083-25088.
6. Dale CJ, Young TW (1987) Rapid methods for determining the high molecular weight polypeptide components of beer. J Inst Brew 93: 465-467.
7. Douma AC, Mocking-Bode M, Kooijman M, Stolzenbach E, Orsel R, Bekkers ACAPA, Angelino SAGF (1997) Identification of foam-stabilizing proteins under conditions of normal beer dispense and their biochemical and physicochemical properties. In: Proceedings of the 26th Congress, European Brewery Convention, Maastricht, IRL Press, Oxford, pp 671-679.
8. European Brewery Convention, Analytica (1987) European brewery convention, 4th edn. Brauerei und Getraenke Rundschau, Zurich.
9. Evans DE, Bamforth CW (2009) Beer foam: achieving a suitable head. In: Bamforth CW, Russell I, Stewart GG (eds) Handbook of alcoholic beverages: beer a quality perspective. Elsevier, Burlington, MA, pp 1-60.
10. Evans DE, Hajgaard J (1999) The impact of malt derived proteins on beer foam quality. Part I. The effect of germination and kilning on the level of protein Z4, protein Z7 and LTP1. J Inst Brew 105: 159-169.
11. Evans DE, Sheehan MC (2002) Don't be fobbed off: the substance of beer foam-a review. J Am Soc Brew Chem 60: 47-57.
12. Evans DE, Sheehan MC, Stewart DC (1999a) The impact of malt derived proteins on beer foam quality Part II: the influence of malt foam-positive proteins and non-starch polysaccharides on beer foam quality. J Inst Brew 105: 171-177.
13. Evans DE, Ratcliffe M, Jones BL, Barr AR (1999b) Variation and genetic control of foam-positive proteins in Australian barley varieties. In: Proceedings of the 9th Australian Barley Technical Symposium, Melbourne, Victoria, pp 3. 6. 1-3. 6. 6.
14. Evans DE, Robinson LH, Sheehan MC, Tolhurst RL, Hill A, Skerritt JS, Barr AR (2003) Application of immunological methods to differentiate between foam-positive and haze-active proteins originating from malt. J Am Soc Brew Chem 61: 55-62.
15. Evans DE, Surrel A, Sheehy M, Stewart DC, Robinson LH (2008) Comparison of foam quality and the influence of hop α-acids and proteins using five foam analysis methods. J Am Soc Brew Chem 66: 1-10.
16. Francia E, Tacconi G, Crosatti C, Barabaschi D, Bulgarelli D, Aglio ED, Valè G (2005) Marker assisted selection in crop plants. Plant Cell, Tissue Organ Cult 82: 317-342.
17. Gibson CE, Evans DE, Proudlove MO (1996) Protein Z4 and beer foam. Ferment 9: 81-84.
18. Hollemans M, Tonies ARJM (1989) The role of specific proteins in beer foam. In: Proceedings of the 22nd Congress, European Brewery Convention, Maastricht, IRL Press, Oxford, pp 561-568.
19. Iimure T, Takoi K, Kaneko T, Kihara M, Hayashi K, Ito K, Sato K, Takeda K (2008) Novel prediction method of beer foam stability using protein Z, barley dimeric alpha-amylase inhibitor-1 (BDAI-1) and yeast thioredoxin. J Agric Food Chem 56: 8664-8671.
20. Iimure T, Nankaku N, Hirota N, Tiansu Z, Hoki T, Kihara M, Hayashi K, Ito K, Sato K (2010) Construction of a novel beer proteome map and its use in beer quality control. Food Chem 118: 566-574.
21. Kaneko T, Hirota N, Yokoi S, Kanatani R, Ito K (1999) Molecular marker for protein Z content in barley (Hordeum vulgare L.). Breed Sci 49: 69-74.
22. Liu YG, Whittier RF (1995) Thermal asymmetric interlaced PCR: automatable amplification and sequencing of insert end fragments from P1 and YAC clones for chromosome walking. Genomics 25: 674-681.
23. Maeda K, Yokoi S, Kamada K, Kamimura M (1991) Foam stability and physicochemical properties of beer. J Am Soc Brew Chem 49: 14-18.
24. Okada Y, Iimure T, Takoi K, Kaneko T, Kihara M, Hayashi K, Ito K, Sato K, Takeda K (2008) The influence of barley malt protein modification on beer foam stability and their relationship to the barley dimeric alpha-amylase inhibitor-1 (BDAI-1) as a possible foam-promoting protein. J Agric Food Chem 56: 1458-1464.
25. Paris M, Jones MGK, Eglinton JK (2002) Genotyping single nucleotide polymorphisms for selection of barley β-amylase alleles. Plant Mol Biol Rep 20: 149-159.
26. Perrocheau L, Rogniaux H, Boivin P, Marion D (2005) Probing heat-stable water-soluble proteins from barley to malt and beer. Proteomics 5: 2849-2858.
27. Perrocheau L, Bakan B, Boivin P, Marion D (2006) Stability of barley and malt lipid transfer protein 1 (LTP1) toward heating and reducing agents: relationships with brewing process. J Agric Food Chem 54: 3108-3113.
28. Potokina E, Prasad M, Malysheva L, Röder MS, Graner A (2006) Expression genetics and haplotype analysis reveal cis regulation of serine carboxypeptidase I (CxpI). a candidate gene for malting quality in barley (Hordeum vulgare L.). Function Integr Genom 6: 25-35.
29. Rasmussen SK (1993) A gene coding for a new plant serpin. Biochim Biophys Acta 1172: 151-154.
30. Roberts TH, Marttila S, Rasmussen SK, Hejgaard J (2003) Differential gene expression for suicide-substrate serine proteinase inhibitors (serpins) in vegetative and grain tissues of barley. J Exp Bot 54: 2251-2263.
31. Siebert KJ, Knudson EJ (1989) The relationship of beer high molecular weight protein and foam. Tech Q Master Brew Assoc Am 26: 139-146.
32. Simpson WJ, Hughes PS (1994) Stabilization of foams by hop-derived bitter acids: chemical interactions in beer foam. Cerevisia Biotechnol 19: 39-44.
33. Sorensen SB, Bech LM, Muldbjerg M, Beenfeldt T, Breddam K (1993) Barley lipid transfer protein 1 is involved in beer foam formation. Tech Q Master Brew Assoc Am 30: 136-145.
34. Stowell KC (1985) The effect of various cereal adjustments on the head retention properties of beer. In: Proceedings of the 20th Congress, European Brewery Convention, Maastricht, IRL Press, Oxford, pp 507-513.
35. van Nierop SNE, Evans DE, Axcell BC, Cantrell IC, Rautenbach M (2004) Impact of different wort boiling temperatures on the beer foam stabilizing properties of lipid transfer protein 1. J Agric Food Chem 52: 3120-3129.