Rapid assignment of malting barley varieties by matrix-assisted
laser desorption-ionisation - Time-of-flight mass spectrometry

J 2016

Rapid assignment of malting barley varieties by matrix-assisted laser desorption-ionisation - Time-of-flight mass spectrometry

ŠEDO, Ondrej, Michal KOŘÁN, Michaela JAKEŠOVÁ, Renata MIKULÍKOVÁ, Michal BOHÁČ et. al.

Basic information

Original name

Rapid assignment of malting barley varieties by matrix-assisted laser desorption-ionisation - Time-of-flight mass spectrometry

Authors

ŠEDO, Ondrej (203 Czech Republic, belonging to the institution), Michal KOŘÁN (203 Czech Republic), Michaela JAKEŠOVÁ (203 Czech Republic, belonging to the institution), Renata MIKULÍKOVÁ (203 Czech Republic), Michal BOHÁČ (203 Czech Republic) and Zbyněk ZDRÁHAL (203 Czech Republic, guarantor, belonging to the institution)

Edition

Food Chemistry, Oxford, ELSEVIER SCI LTD, 2016, 0308-8146

Other information

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

10406 Analytical chemistry

Country of publisher

United Kingdom of Great Britain and Northern Ireland

Confidentiality degree

není předmětem státního či obchodního tajemství

References:

URL

Impact factor

Impact factor: 4.529

RIV identification code

RIV/00216224:14740/16:00087891

Organization unit

Central European Institute of Technology

DOI

http://dx.doi.org/10.1016/j.foodchem.2016.03.056

UT WoS

000373054500017

Keywords in English

Barley; Malting; MALDI-TOF MS; Proteins

Abstract

V originále

A method for discriminating malting barley varieties based on direct matrix-assisted laser desorption-ionisation -time-of-flight mass spectrometry (MALDI-TOF MS) fingerprinting of proteins was developed. Signals corresponding to hordeins were obtained by simple mixing of powdered barley grain with a MALDI matrix solution containing 12.5 mg mL(-1) of ferulic acid in an acetonitrile: water: formic acid 50:33:17 v/v/v mixture. Compared to previous attempts at MALDI-TOF mass spectrometric analysis of barley proteins, the extraction and fractionation steps were practically omitted, resulting in a significant reduction in analytical time and costs. The discriminatory power was examined on twenty malting barley varieties and the practicability of the method was tested on sixty barley samples acquired from Pilsner Urquell Brewery. The method is proposed as a rapid tool for variety assignment and purity determination of malting barley that may replace gel electrophoresis currently used for this purpose.

Links

ED1.1.00/02.0068, research and development project

Name: CEITEC - central european institute of technology

GBP206/12/G151, research and development project

Name: Centrum nových přístupů k bioanalýze a molekulární diagnostice

LM2015043, research and development project

Name: Česká infrastruktura pro integrativní strukturní biologii (Acronym: CIISB)

Investor: Ministry of Education, Youth and Sports of the CR

LQ1601, research and development project

Name: CEITEC 2020 (Acronym: CEITEC2020)

Investor: Ministry of Education, Youth and Sports of the CR

Citovat

ŠEDO, Ondrej, Michal KOŘÁN, Michaela JAKEŠOVÁ, Renata MIKULÍKOVÁ, Michal BOHÁČ and Zbyněk ZDRÁHAL. Rapid assignment of malting barley varieties by matrix-assisted laser desorption-ionisation - Time-of-flight mass spectrometry. Food Chemistry. Oxford: ELSEVIER SCI LTD, 2016, vol. 206, September, p. 124-130. ISSN 0308-8146. Available from: https://dx.doi.org/10.1016/j.foodchem.2016.03.056.

@article{1343703,
   author = {Šedo, Ondrej and Kořán, Michal and Jakešová, Michaela and Mikulíková, Renata and Boháč, Michal and Zdráhal, Zbyněk},
   article_location = {Oxford},
   article_number = {September},
   doi = {http://dx.doi.org/10.1016/j.foodchem.2016.03.056},
   keywords = {Barley; Malting; MALDI-TOF MS; Proteins},
   language = {eng},
   issn = {0308-8146},
   journal = {Food Chemistry},
   title = {Rapid assignment of malting barley varieties by matrix-assisted laser desorption-ionisation - Time-of-flight mass spectrometry},
   url = {http://www.sciencedirect.com/science/article/pii/S0308814616304095},
   volume = {206},
   year = {2016}
}

TY  - JOUR
ID  - 1343703
AU  - Šedo, Ondrej - Kořán, Michal - Jakešová, Michaela - Mikulíková, Renata - Boháč, Michal - Zdráhal, Zbyněk
PY  - 2016
TI  - Rapid assignment of malting barley varieties by matrix-assisted laser desorption-ionisation - Time-of-flight mass spectrometry
JF  - Food Chemistry
VL  - 206
IS  - September
SP  - 124-130
EP  - 124-130
PB  - ELSEVIER SCI LTD
SN  - 03088146
KW  - Barley
KW  - Malting
KW  - MALDI-TOF MS
KW  - Proteins
UR  - http://www.sciencedirect.com/science/article/pii/S0308814616304095
L2  - http://www.sciencedirect.com/science/article/pii/S0308814616304095
N2  - A method for discriminating malting barley varieties based on direct matrix-assisted laser desorption-ionisation -time-of-flight mass spectrometry (MALDI-TOF MS) fingerprinting of proteins was developed. Signals corresponding to hordeins were obtained by simple mixing of powdered barley grain with a MALDI matrix solution containing 12.5 mg mL(-1) of ferulic acid in an acetonitrile: water: formic acid 50:33:17 v/v/v mixture. Compared to previous attempts at MALDI-TOF mass spectrometric analysis of barley proteins, the extraction and fractionation steps were practically omitted, resulting in a significant reduction in analytical time and costs. The discriminatory power was examined on twenty malting barley varieties and the practicability of the method was tested on sixty barley samples acquired from Pilsner Urquell Brewery. The method is proposed as a rapid tool for variety assignment and purity determination of malting barley that may replace gel electrophoresis currently used for this purpose.
ER  -

ŠEDO, Ondrej, Michal KOŘÁN, Michaela JAKEŠOVÁ, Renata MIKULÍKOVÁ, Michal BOHÁČ and Zbyněk ZDRÁHAL. Rapid assignment of malting barley varieties by matrix-assisted laser desorption-ionisation - Time-of-flight mass spectrometry. \textit{Food Chemistry}. Oxford: ELSEVIER SCI LTD, 2016, vol.~206, September, p.~124-130. ISSN~0308-8146. Available from: https://dx.doi.org/10.1016/j.foodchem.2016.03.056.

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