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Barley with very low levels of hordeins

a technology of hordein and barley, which is applied in the field of barley with very low hordein levels, can solve the problems of difficult to reproduce the quality and low cost production of barley beer with these grains, coeliac disease, and health risks, and achieve the effect of avoiding or reducing the incidence or severity of coeliac diseas

Pending Publication Date: 2021-02-25
COMMONWEALTH SCI & IND RES ORG +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The patent describes a new type of barley grain that can help prevent or reduce the symptoms of coeliac's disease. This new grain is made through a process that removes a certain component that triggers a reaction in people with coeliac's disease. By eating this new grain or using it to make a beverage, it is believed that it may help to reduce the risk of coeliac's disease. In simple terms, this patent is describing how to make food and beverages that are safer for people with coeliac's disease.

Problems solved by technology

However, such diets are costly (Lee et al., 2007) and associated with low fibre and high sugar intakes (Kupper et al., 2005; Wild et al., 2010; Ohlund et al., 2010), which in themselves are health risks.
Unfortunately for coeliacs, barley beer also contains a low, but coeliac-toxic level of hordein (gluten) (Dostalek et al., 2006).
Malted sorghum, millet, and buckwheat are used as gluten-free alternatives for beer production (Wijngaard et al., 2007), however, it is difficult to reproduce the quality and the low cost production of barley beer with these grains.

Method used

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  • Barley with very low levels of hordeins
  • Barley with very low levels of hordeins
  • Barley with very low levels of hordeins

Examples

Experimental program
Comparison scheme
Effect test

example 1

and Methods

Plant Material

[0260]Barley line cv Sloop (wild-type) was obtained from the Australian Winter Cereals Collection (Tamworth, Australia). Riso 56 (expressing no B-hordeins) and Riso 1508 (expressing no C-hordeins and decreased D- and B-hordeins) (Doll, 1973; Doll, 1983) were obtained from the Nordic Germplasm Bank (Alnarp, Sweden). Riso 1508 was an ethyleneimine induced mutant carrying a mutation in the lys3a gene on chromosome 5H which reduced accumulation of C-hordeins. Each of these lines are publically available. Plants were grown in glasshouse conditions at 25° C. days and 20° C. nights and harvested seeds inspected to exclude contamination. For malting and brewing experiments, plants of cultivars Sloop, Riso 56 and Riso 1508 were grown side by side at CSIRO Ginninderra Experimental Station, Canberra, in the field, and 10 kg grain of each harvested. The grains were malted and 20 L batches of beer brewed using standard techniques.

Prolamin Extraction from Flour

[0261]To ex...

example 2

ization of Hordeins in Barley Flour

[0273]Hordeins extracted from barley flour (wild-type cv Sloop) by solubilisation into an alcohol solution were purified by FPLC as described in Example 1. The purified hordein fractions were reduced, alkylated and subjected to either trypsin or chymotrypsin digestion. Following enzymatic digestion, the sub-10 kDa fraction was analyzed by LC-MS / MS to identify the hordeins present in the purified prolamin fraction from flour to provide the complete suite of hordein proteins that might be expected to be found in beer brewed from this flour. Using a 1% false discovery rate (FDR), a total of 144 proteins were identified after trypsin digestion and a total of 55 proteins were identified after chymotrypsin digestion.

[0274]Table 1 lists the hordein protein products detected from flour following tryptic digestion. Among the most abundant proteins detected were the previously reported B3-hordein (Accession No. P06471, Kristoffersen et al., 2000), γ-3-hordei...

example 3

ization of Hordeins in Wort and Beer

[0276]Analysis of wort, the liquid extracted from the mashing process during brewing, and beer were then conducted and a similar suite of prolamins were identified (Table 3). A total of 27 proteins were identified in wort and 79 in beer, with the most abundant proteins being non-specific lipid transfer protein 1 (LTP1) and the α-amylase trypsin inhibitors (CMd, CMb, CMa). The gluten proteins identified in wort included the avenin-like A protein (18 peptides), γ-hordein-3 (10 peptides) and D-hordein (4 peptides) that were previously observed in the enriched hordein fraction. It was interesting to note, however, that >50% of the peptides were semi-tryptic (cleaved at one end at a site other than Lys / Arg), suggesting that significant degradation of the proteins had occurred during the brewing process. The avenin-like A protein (GenBank Accession No. BE195337) identified from the EST database search was detected with >60% sequence coverage (12 peptide...

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Abstract

The present invention relates to methods of producing a food or malt-based beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with very low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.

Description

FIELD OF THE INVENTION[0001]The present invention relates to methods of producing a food or malt-based beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with very low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.BACKGROUND OF THE INVENTION[0002]Coeliac disease (CD) is a T-cell mediated enteropathy triggered by the consumption of prolamins from grains such as wheat, barley and rye. Clinical symptoms of CD include fatigue, diarrhoea, abdominal distension, weight loss, anemia and neurological disorders (Green et al., 2006). CD has been associated with increased rates of intestinal malignancy, such as 10-fold increased risk of intestinal cancer, a 3- to 6-fold increase in the risk of non-Hodgkin lymphoma and a 28-fold increased risk of intestinal T-cell lymphoma (Green et al., 2009) as well as ...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L7/10A23L11/20A23L7/20A01H5/10C12H6/02
CPCA23L7/198A23L7/20A23L11/20A23L7/10A01H5/10A21D13/04A21D13/066A23L2/382A23L29/212A23L33/105C12C1/02C12C12/00C12C2200/01C12Q1/6895C12Q2600/156A23L11/70A01H6/4624A21D13/41A21D13/46A21D13/32A21D13/44A21D13/047A21D13/02A21D13/43A21D13/60A21D13/45A21D13/42
Inventor TANNER, GREGORY JOHNHOWITT, CRISPIN ALEXANDERCOLGRAVE, MICHELLE LISABLUNDELL, MALCOLM JAMES
Owner COMMONWEALTH SCI & IND RES ORG
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