Genetic Variance of Metabolomic Features and Their Relationship With Malting Quality Traits in Spring Barley

Xiangyu Guo; Pernille Merete Sarup; Jens Due Jensen; Orabi Jihad; Nanna Hellum Kristensen; Frans A.A. Mulder; Ahmed Jahoor; Just Jensen

doi:10.3389/fpls.2020.575467

Genetic Variance of Metabolomic Features and Their Relationship With Malting Quality Traits in Spring Barley

Xiangyu Guo, Pernille Merete Sarup^*, Jens Due Jensen, Orabi Jihad, Nanna Hellum Kristensen, Frans A.A. Mulder, Ahmed Jahoor, Just Jensen

^*Corresponding author for this work

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

7 Citations (Scopus)

Abstract

Barley is the most common source for malt to be used in brewing beer and other alcoholic beverages. This involves converting the starch of barley into fermentable sugars a process that involves malting, that is germinating of the grains, and mashing, which is an enzymatic process. Numerous metabolic processes are involved in germination, where distinct and time-dependent alterations at the metabolite levels happen. In this study, 2,628 plots of 565 spring malting barley lines from Nordic Seed A/S were investigated. Phenotypic records were available for six malting quality (MQ) traits: filtering speed (FS), wort clearness (WCL), extract yield (EY), wort color (WCO), beta glucan (BG), and wort viscosity (WV). Each line had a set of dense genomic markers. In addition, 24,018 metabolomic features (MFs) were obtained for each sample from nuclear magnetic resonance (NMR) spectra for wort samples produced from each experimental plot. The genetic variation in the MFs was investigated using a univariate model, and the relationship between MFs and the MQ traits was studied using a bivariate model. Results showed that a total of 8,604 MFs had heritability estimates significantly larger than 0 and for all MQ traits, there were genetic correlations with up to 86.77% and phenotypic correlations with up to 90.07% of the significant heritable MFs. In conclusion, around one third of all MFs were significantly heritable, among which a considerable proportion had significant additive genetic and/or phenotypic correlations with the MQ traits (WCO, WV, and BG) in spring barley. The results from this study indicate that many of the MFs are heritable and MFs have great potential to be used in breeding barley for high MQ.

Original language	English
Article number	575467
Journal	Frontiers in Plant Science
Volume	11
Number of pages	12
ISSN	1664-462X
DOIs	https://doi.org/10.3389/fpls.2020.575467
Publication status	Published - 19 Oct 2020

Keywords

barley
correlation
heritability
malting quality
metabolomic features

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10.3389/fpls.2020.575467Licence: CC BY

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@article{29f32dc190cb49159ff26fa83a9c5e78,

title = "Genetic Variance of Metabolomic Features and Their Relationship With Malting Quality Traits in Spring Barley",

abstract = "Barley is the most common source for malt to be used in brewing beer and other alcoholic beverages. This involves converting the starch of barley into fermentable sugars a process that involves malting, that is germinating of the grains, and mashing, which is an enzymatic process. Numerous metabolic processes are involved in germination, where distinct and time-dependent alterations at the metabolite levels happen. In this study, 2,628 plots of 565 spring malting barley lines from Nordic Seed A/S were investigated. Phenotypic records were available for six malting quality (MQ) traits: filtering speed (FS), wort clearness (WCL), extract yield (EY), wort color (WCO), beta glucan (BG), and wort viscosity (WV). Each line had a set of dense genomic markers. In addition, 24,018 metabolomic features (MFs) were obtained for each sample from nuclear magnetic resonance (NMR) spectra for wort samples produced from each experimental plot. The genetic variation in the MFs was investigated using a univariate model, and the relationship between MFs and the MQ traits was studied using a bivariate model. Results showed that a total of 8,604 MFs had heritability estimates significantly larger than 0 and for all MQ traits, there were genetic correlations with up to 86.77% and phenotypic correlations with up to 90.07% of the significant heritable MFs. In conclusion, around one third of all MFs were significantly heritable, among which a considerable proportion had significant additive genetic and/or phenotypic correlations with the MQ traits (WCO, WV, and BG) in spring barley. The results from this study indicate that many of the MFs are heritable and MFs have great potential to be used in breeding barley for high MQ.",

keywords = "barley, correlation, heritability, malting quality, metabolomic features",

author = "Xiangyu Guo and Sarup, {Pernille Merete} and Jensen, {Jens Due} and Orabi Jihad and Kristensen, {Nanna Hellum} and Mulder, {Frans A.A.} and Ahmed Jahoor and Just Jensen",

year = "2020",

month = oct,

day = "19",

doi = "10.3389/fpls.2020.575467",

language = "English",

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journal = "Frontiers in Plant Science",

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Genetic Variance of Metabolomic Features and Their Relationship With Malting Quality Traits in Spring Barley. / Guo, Xiangyu; Sarup, Pernille Merete; Jensen, Jens Due et al.
In: Frontiers in Plant Science, Vol. 11, 575467, 19.10.2020.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

TY - JOUR

T1 - Genetic Variance of Metabolomic Features and Their Relationship With Malting Quality Traits in Spring Barley

AU - Guo, Xiangyu

AU - Sarup, Pernille Merete

AU - Jensen, Jens Due

AU - Jihad, Orabi

AU - Kristensen, Nanna Hellum

AU - Mulder, Frans A.A.

AU - Jahoor, Ahmed

AU - Jensen, Just

PY - 2020/10/19

Y1 - 2020/10/19

N2 - Barley is the most common source for malt to be used in brewing beer and other alcoholic beverages. This involves converting the starch of barley into fermentable sugars a process that involves malting, that is germinating of the grains, and mashing, which is an enzymatic process. Numerous metabolic processes are involved in germination, where distinct and time-dependent alterations at the metabolite levels happen. In this study, 2,628 plots of 565 spring malting barley lines from Nordic Seed A/S were investigated. Phenotypic records were available for six malting quality (MQ) traits: filtering speed (FS), wort clearness (WCL), extract yield (EY), wort color (WCO), beta glucan (BG), and wort viscosity (WV). Each line had a set of dense genomic markers. In addition, 24,018 metabolomic features (MFs) were obtained for each sample from nuclear magnetic resonance (NMR) spectra for wort samples produced from each experimental plot. The genetic variation in the MFs was investigated using a univariate model, and the relationship between MFs and the MQ traits was studied using a bivariate model. Results showed that a total of 8,604 MFs had heritability estimates significantly larger than 0 and for all MQ traits, there were genetic correlations with up to 86.77% and phenotypic correlations with up to 90.07% of the significant heritable MFs. In conclusion, around one third of all MFs were significantly heritable, among which a considerable proportion had significant additive genetic and/or phenotypic correlations with the MQ traits (WCO, WV, and BG) in spring barley. The results from this study indicate that many of the MFs are heritable and MFs have great potential to be used in breeding barley for high MQ.

AB - Barley is the most common source for malt to be used in brewing beer and other alcoholic beverages. This involves converting the starch of barley into fermentable sugars a process that involves malting, that is germinating of the grains, and mashing, which is an enzymatic process. Numerous metabolic processes are involved in germination, where distinct and time-dependent alterations at the metabolite levels happen. In this study, 2,628 plots of 565 spring malting barley lines from Nordic Seed A/S were investigated. Phenotypic records were available for six malting quality (MQ) traits: filtering speed (FS), wort clearness (WCL), extract yield (EY), wort color (WCO), beta glucan (BG), and wort viscosity (WV). Each line had a set of dense genomic markers. In addition, 24,018 metabolomic features (MFs) were obtained for each sample from nuclear magnetic resonance (NMR) spectra for wort samples produced from each experimental plot. The genetic variation in the MFs was investigated using a univariate model, and the relationship between MFs and the MQ traits was studied using a bivariate model. Results showed that a total of 8,604 MFs had heritability estimates significantly larger than 0 and for all MQ traits, there were genetic correlations with up to 86.77% and phenotypic correlations with up to 90.07% of the significant heritable MFs. In conclusion, around one third of all MFs were significantly heritable, among which a considerable proportion had significant additive genetic and/or phenotypic correlations with the MQ traits (WCO, WV, and BG) in spring barley. The results from this study indicate that many of the MFs are heritable and MFs have great potential to be used in breeding barley for high MQ.

KW - barley

KW - correlation

KW - heritability

KW - malting quality

KW - metabolomic features

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U2 - 10.3389/fpls.2020.575467

DO - 10.3389/fpls.2020.575467

M3 - Journal article

C2 - 33193515

SN - 1664-462X

VL - 11

JO - Frontiers in Plant Science

JF - Frontiers in Plant Science

M1 - 575467

ER -

Genetic Variance of Metabolomic Features and Their Relationship With Malting Quality Traits in Spring Barley

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Keywords

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