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The post-translational modification landscape of commercial beers

View ORCID ProfileEdward D. Kerr, View ORCID ProfileChristopher H. Caboche, View ORCID ProfileCassandra L. Pegg, View ORCID ProfileToan K. Phung, View ORCID ProfileClaudia Gonzalez Viejo, View ORCID ProfileSigfredo Fuentes, View ORCID ProfileMark T. Howes, View ORCID ProfileKate Howell, View ORCID ProfileBenjamin L. Schulz
doi: https://doi.org/10.1101/2021.01.27.427706
Edward D. Kerr
1School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia 4072, Australia
2Australian Infectious Diseases Research Centre, The University of Queensland, Brisbane 4072, Australia
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Christopher H. Caboche
1School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia 4072, Australia
2Australian Infectious Diseases Research Centre, The University of Queensland, Brisbane 4072, Australia
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Cassandra L. Pegg
1School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia 4072, Australia
2Australian Infectious Diseases Research Centre, The University of Queensland, Brisbane 4072, Australia
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Toan K. Phung
1School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia 4072, Australia
2Australian Infectious Diseases Research Centre, The University of Queensland, Brisbane 4072, Australia
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Claudia Gonzalez Viejo
3School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville 3010, Victoria, Australia
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Sigfredo Fuentes
3School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville 3010, Victoria, Australia
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Mark T. Howes
4Newstead Brewing Co., Milton 4064, Brisbane, Queensland, Australia
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Kate Howell
3School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville 3010, Victoria, Australia
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Benjamin L. Schulz
1School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia 4072, Australia
2Australian Infectious Diseases Research Centre, The University of Queensland, Brisbane 4072, Australia
5Centre for Biopharmaceutical Innovation, Australian Institute of Bioengineering and Nanotechnology, The University of Queensland, St Lucia 4072, Queensland, Australia
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  • For correspondence: b.schulz@uq.edu.au
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Abstract

Beer is one of the 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 that these quality properties correlated with the concentration of abundant surface-active proteins from barley and yeast.

Competing Interest Statement

MTH is an owner and employee of Newstead Brewing Co.

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The copyright holder for this preprint is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under a CC-BY 4.0 International license.
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Posted May 31, 2021.
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The post-translational modification landscape of commercial beers
Edward D. Kerr, Christopher H. Caboche, Cassandra L. Pegg, Toan K. Phung, Claudia Gonzalez Viejo, Sigfredo Fuentes, Mark T. Howes, Kate Howell, Benjamin L. Schulz
bioRxiv 2021.01.27.427706; doi: https://doi.org/10.1101/2021.01.27.427706
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The post-translational modification landscape of commercial beers
Edward D. Kerr, Christopher H. Caboche, Cassandra L. Pegg, Toan K. Phung, Claudia Gonzalez Viejo, Sigfredo Fuentes, Mark T. Howes, Kate Howell, Benjamin L. Schulz
bioRxiv 2021.01.27.427706; doi: https://doi.org/10.1101/2021.01.27.427706

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