Process Proteomics of Beer Reveals a Dynamic Proteome with Extensive Modifications,Journal of Proteome Research

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Process Proteomics of Beer Reveals a Dynamic Proteome with Extensive Modifications
Journal of Proteome Research ( IF 3.8 ) Pub Date : 2018-03-01 00:00:00 , DOI: 10.1021/acs.jproteome.7b00907
Benjamin L. Schulz _{1,

2} , Toan K. Phung ₁ , Michele Bruschi ₃ , Agnieszka Janusz ₄ , Jeff Stewart ₅ , John Meehan ₆ , Peter Healy ₆ , Amanda S. Nouwens _{1,

3} , Glen P. Fox ₇ , Claudia E. Vickers ₃

Affiliation

Modern beer production is a complex industrial process. However, some of its biochemical details remain unclear. Using mass spectrometry proteomics, we have performed a global untargeted analysis of the proteins present across time during nanoscale beer production. Samples included sweet wort produced by a high temperature infusion mash, hopped wort, and bright beer. This analysis identified over 200 unique proteins from barley and yeast, emphasizing the complexity of the process and product. We then used data independent SWATH-MS to quantitatively compare the relative abundance of these proteins throughout the process. This identified large and significant changes in the proteome at each process step. These changes described enrichment of proteins by their biophysical properties, and identified the appearance of dominant yeast proteins during fermentation. Altered levels of malt modification also quantitatively changed the proteomes throughout the process. Detailed inspection of the proteomic data revealed that many proteins were modified by protease digestion, glycation, or oxidation during the processing steps. This work demonstrates the opportunities offered by modern mass spectrometry proteomics in understanding the ancient process of beer production.

中文翻译：

啤酒的过程蛋白质组学揭示了经过广泛修改的动态蛋白质组学

现代啤酒生产是一个复杂的工业过程。但是，其一些生化细节仍不清楚。使用质谱蛋白质组学，我们对纳米级啤酒生产过程中随时间存在的蛋白质进行了全球非目标分析。样品包括由高温浸泡糊状物产生的甜麦芽汁，啤酒花麦芽汁和明亮的啤酒。该分析从大麦和酵母菌中鉴定出200多种独特的蛋白质，强调了过程和产品的复杂性。然后，我们使用数据独立的SWATH-MS定量比较了整个过程中这些蛋白质的相对丰度。这确定了每个过程步骤中蛋白质组的重大变化。这些变化描述了蛋白质通过其生物物理特性的富集，并确定了发酵过程中主要酵母蛋白的出现。在整个过程中，改变的麦芽修饰水平也定量地改变了蛋白质组。蛋白质组学数据的详细检查显示，在加工步骤中，许多蛋白质已被蛋白酶消化，糖基化或氧化作用修饰。这项工作证明了现代质谱蛋白质组学为理解啤酒生产的古老过程提供了机遇。

更新日期：2018-03-01

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