Changes in polyphenol compounds and barley laccase expression during the malting process

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F16%3A00003347" target="_blank" >RIV/00027006:_____/16:00003347 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60193697:_____/16:#0001113

Výsledek na webu

<a href="http://dx.doi.org/10.1002/jsfa.7116" target="_blank" >http://dx.doi.org/10.1002/jsfa.7116</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/jsfa.7116" target="_blank" >10.1002/jsfa.7116</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Changes in polyphenol compounds and barley laccase expression during the malting process

Popis výsledku v původním jazyce

BACKGROUND Polyphenols and phenolic acid are able to slow down or prevent oxidation processes and are therefore thought to have important effects in malting and brewing. Laccase catalyses the oxidation of a wide variety of substrates, including polyphenols. The aim of this paper was to determine the changes in polyphenol compounds and the relative expression of the HvLac1 gene during malting. RESULTS The dominant phenolic acid was ferulic acid. The amount of ferulic acid increased, whereas the amount of vanillic acid decreased during malting. The highest levels of expression of the HvLac1 gene were observed during the third air rest period in varieties with the ‘Haruna Nijo’ (HN) allele, as recommended for the production of beer with the protected geographical indication (PGI) ‘Česke pivo’ (Czech beer), whereas the highest expression was observed in the first day of germination in varieties with the ‘Morex’ (M) allele. However, the profiles of HvLac1 gene expression in varieties with alternative alleles during malting were similar, and the level of polyphenol compounds throughout malting was different. CONCLUSION The polyphenol contents in barley increased several-fold during malting, and the degree of increase differed with variety. The expression of HvLac1 transcript was similar in every barley variety.

Název v anglickém jazyce

Changes in polyphenol compounds and barley laccase expression during the malting process

Popis výsledku anglicky

BACKGROUND Polyphenols and phenolic acid are able to slow down or prevent oxidation processes and are therefore thought to have important effects in malting and brewing. Laccase catalyses the oxidation of a wide variety of substrates, including polyphenols. The aim of this paper was to determine the changes in polyphenol compounds and the relative expression of the HvLac1 gene during malting. RESULTS The dominant phenolic acid was ferulic acid. The amount of ferulic acid increased, whereas the amount of vanillic acid decreased during malting. The highest levels of expression of the HvLac1 gene were observed during the third air rest period in varieties with the ‘Haruna Nijo’ (HN) allele, as recommended for the production of beer with the protected geographical indication (PGI) ‘Česke pivo’ (Czech beer), whereas the highest expression was observed in the first day of germination in varieties with the ‘Morex’ (M) allele. However, the profiles of HvLac1 gene expression in varieties with alternative alleles during malting were similar, and the level of polyphenol compounds throughout malting was different. CONCLUSION The polyphenol contents in barley increased several-fold during malting, and the degree of increase differed with variety. The expression of HvLac1 transcript was similar in every barley variety.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EB - Genetika a molekulární biologie

OECD FORD obor

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Projekt

<a href="/cs/project/QJ1310091" target="_blank" >QJ1310091: Sladovnický ječmen pro</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of the Science of Food and Agriculture

ISSN

0022-5142

e-ISSN

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Svazek periodika

96

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

8

Strana od-do

497-504

Kód UT WoS článku

000367223100017

EID výsledku v databázi Scopus

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