The post-translational modification landscape of commercial beers

The post-translational modification landscape of commercial beers

Blog Article

Abstract Beer is one of the 4 Inch most popular beverages worldwide.As a product of variable agricultural ingredients and processes, beer has high molecular complexity.We used DIA/SWATH-MS to investigate the proteomic complexity and diversity of 23 commercial Australian beers.While the overall complexity of the beer proteome was modest, with contributions from barley and yeast proteins, we uncovered a very high diversity of post-translational modifications (PTMs), especially proteolysis, glycation, and glycosylation.Proteolysis was widespread throughout barley proteins, but showed clear site-specificity.

Oligohexose modifications were common on lysines in barley proteins, consistent with glycation by maltooligosaccharides released from starch during malting or mashing.O-glycosylation consistent with oligomannose was abundant on secreted yeast glycoproteins.We developed and used data analysis pipelines to efficiently extract and quantify site-specific PTMs from SWATH-MS data, and showed incorporating these features into proteomic analyses extended analytical precision.We found that the key differentiator of the beer glyco/proteome was the brewery, with beer from independent breweries having a distinct profile to beer from multinational breweries.Within a given brewery, beer styles also had distinct glyco/proteomes.

Targeting our analyses to beers from a single brewery, Newstead Brewing Co., allowed us to identify beer style-specific features of the glyco/proteome.Specifically, we found that proteins in darker beers tended to have low glycation and high proteolysis.Finally, we objectively quantified features of foam formation and stability, and showed LEAVE-IN TREATMENT that these quality properties correlated with the concentration of abundant surface-active proteins from barley and yeast.