QTL analysis of malting quality traits in two barley populations

2007 ◽  
Vol 58 (9) ◽  
pp. 858 ◽  
Author(s):  
J. F. Panozzo ◽  
P. J. Eckermann ◽  
D. E. Mather ◽  
D. B. Moody ◽  
C. K. Black ◽  
...  
Keyword(s):  
Qtl Analysis ◽  
Amylase Activity ◽  
Water Extract ◽  
Hot Water ◽  
Quality Analysis ◽  
Malting Quality ◽  
Quality Traits ◽  
Breeding Programs ◽  
Diastatic Power ◽  
Hot Water Extract

Selection for malting quality traits is a major breeding objective for barley breeding programs. With molecular markers linked to loci affecting these traits, this selection can be undertaken at an earlier stage of the breeding program than is possible using conventional tests. Quantitative trait loci (QTLs) associated with malting quality traits were mapped in 2 populations derived from parents with elite malting quality. Progeny from an Arapiles/Franklin population grown in 4 environments and an Alexis/Sloop population grown in 5 environments were tested for grain protein percentage, α-amylase activity, diastatic power, hot water extract, wort viscosity, wort β-glucan, β-glucanase, and free α-amino acids. QTL analysis was performed using a one-stage approach, which allowed for modelling of spatial variation in the field, and in each phase of the malting quality analysis in the laboratory. QTLs for malting quality traits were detected on all chromosomes and for both populations. Few of these QTLs were significant in all of the environments, indicating that QTL × environment interactions were important. There were many coincident QTLs for traits that are expected to be related such as diastatic power and α-amylase activity, wort β-glucan and wort viscosity and for some traits that are not expected to be related such as hot water extract and malt viscosity.

scholarly journals Mapping and QTL analysis of the barley population Tallon × Kaputar

2003 ◽  
Vol 54 (12) ◽  
pp. 1155 ◽  
Author(s):  
M. Cakir ◽  
D. Poulsen ◽  
N. W. Galwey ◽  
G. A. Ablett ◽  
K. J. Chalmers ◽  
...  
Keyword(s):  
Ssr Markers ◽  
Genetic Map ◽  
Qtl Analysis ◽  
Water Extract ◽  
Reference Points ◽  
Hot Water ◽  
Quality Traits ◽  
Software Packages ◽  
Hot Water Extract ◽  
Selection Of

A genetic map of barley with 224 AFLP and 39 simple sequence repeat (SSR) markers was constructed using a doubled haploid (DH) mapping population from a cross between the varieties Tallon and Kaputar. Linkage groups were assigned to individual barley chromosomes using the published map locations of the SSR markers as reference points. This genetic map was used to identify markers with linkage to agronomic, disease, and quality traits in barley. The population, which comprised 65 lines, was tested in a range of environments across Australia. Quantitative trait loci (QTLs) analyses were performed using software packages MapMaker, MapManager, and Qgene. Significant associations with markers were found for several traits. Grain yield showed significant association with regions on chromosomes 2H, 3H, and 5H over a range of sites throughout Australia. Regions on chromosomes 2H and 3H explained 30% and 26% of variation in lodging, respectively. Among quality traits, diastatic power was associated with regions on chromosomes 1H, 2H, and 5H (R2 = 37%). Hot water extract was associated with a region on chromosome 6H and a marker not assigned to a chromosome (R2 = 45%). There were also environment-specific QTLs for the traits analysed. The markers identified here present an opportunity for marker assisted selection of lines for these traits in barley breeding programs.Mapping and QTL analysis of Tallon × Kaputar

scholarly journals THE MILLING ENERGY OF MALTED BARLEY AND ITS RELATIONSHIP WITH HOT WATER EXTRACT AND α-AMYLASE ACTIVITY

1988 ◽  
Vol 94 (3) ◽  
pp. 143-146 ◽  
Author(s):  
J. S. Swanston ◽  
K. Taylor
Keyword(s):  
Amylase Activity ◽  
Water Extract ◽  
Hot Water ◽  
Hot Water Extract

scholarly journals QUALITY ANALYSIS OF MALTS OF DIFFERENT ORIGIN USED IN INDIAN CRAFT BREWERIES

2021 ◽  
Vol 21 (No 1) ◽  
Author(s):  
Nishant Kumar ◽  
Manju Nehra
Keyword(s):  
Protein Content ◽  
Water Extract ◽  
Hot Water ◽  
Quality Analysis ◽  
Indian Market ◽  
Hot Water Extract ◽  
Different Types ◽  
Barley Grains ◽  
Beer Production ◽  
Different Origin

Malt is processed barley, produced from barley grains in a process called malting and is used in beer production as a source of starch, contributing to beer’s color and other characteristics. in this study, Four different types of malts used in Indian Market for craft breweries were analyzed for Protein content, Hot water extract, diastatic power and friability of malt and evaluated the influence of variety and locality on malt quality.

Effects of a Hot-Water Extract of Trametes versicolor (L.: Fr.) Lloyd (Aphyllophoromycetideae) on the Recovery of Rat Liver Function

2000 ◽  
Vol 2 (1) ◽  
pp. 7
Author(s):  
Byong Kak Kim ◽  
Sang Eun Park ◽  
So Young Kim ◽  
Jin Won Hyun ◽  
Ha Won Kim ◽  
...  
Keyword(s):  
Liver Function ◽  
Rat Liver ◽  
Trametes Versicolor ◽  
Water Extract ◽  
Hot Water ◽  
Hot Water Extract

Physiological Activities of the Hot Water Extract from Eriobotrya japonica Lindl.

2009 ◽  
Vol 38 (8) ◽  
pp. 977-982 ◽  
Author(s):  
Yoo-Seok Jeong ◽  
Hee-Kyoung Jung ◽  
Kwang-Sup Youn ◽  
Myoung-Ok Kim ◽  
Joo-Heon Hong
Keyword(s):  
Water Extract ◽  
Hot Water ◽  
Eriobotrya Japonica ◽  
Hot Water Extract

scholarly journals Subchronic safety evaluation of hot-water extract from thinned immature mangos (Mangifera indica ‘Irwin’): 90-days oral toxicity study in rats

2021 ◽  
Author(s):  
Hayato Tajiri ◽  
Wataru Tanaka ◽  
Masakatsu Takashima ◽  
Hiroki Matsuyama ◽  
Takuya Sugita ◽  
...  
Keyword(s):  
Mangifera Indica ◽  
Safety Evaluation ◽  
Water Extract ◽  
Hot Water ◽  
Toxicity Study ◽  
Oral Toxicity ◽  
Hot Water Extract

Suppressive effect of hot water extract of wasabi (Wasabia japonica Matsum.) leaves on the differentiation of 3T3-L1 preadipocytes

2010 ◽  
Vol 118 (2) ◽  
pp. 239-244 ◽  
Author(s):  
Tetsuro Ogawa ◽  
Hiromasa Tabata ◽  
Takuya Katsube ◽  
Yukari Ohta ◽  
Yukikazu Yamasaki ◽  
...  
Keyword(s):  
Water Extract ◽  
Suppressive Effect ◽  
Hot Water ◽  
Wasabia Japonica ◽  
Hot Water Extract

scholarly journals A hot water extract of turmeric (Curcuma longa) suppresses acute ethanol-induced liver injury in mice by inhibiting hepatic oxidative stress and inflammatory cytokine production

2017 ◽  
Vol 6 ◽  
Author(s):  
Ryusei Uchio ◽  
Yohei Higashi ◽  
Yusuke Kohama ◽  
Kengo Kawasaki ◽  
Takashi Hirao ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Liver Injury ◽  
Oral Administration ◽  
Alanine Aminotransferase ◽  
Curcuma Longa ◽  
Water Extract ◽  
Hot Water ◽  
Hepatic Tissue ◽  
Hot Water Extract ◽  
Acute Ethanol

AbstractTurmeric (Curcuma longa) is a widely used spice that has various biological effects, and aqueous extracts of turmeric exhibit potent antioxidant activity and anti-inflammatory activity. Bisacurone, a component of turmeric extract, is known to have similar effects. Oxidative stress and inflammatory cytokines play an important role in ethanol-induced liver injury. This study was performed to evaluate the influence of a hot water extract of C. longa (WEC) or bisacurone on acute ethanol-induced liver injury. C57BL/6 mice were orally administered WEC (20 mg/kg body weight; BW) or bisacurone (60 µg/kg BW) at 30 min before a single dose of ethanol was given by oral administration (3·0 g/kg BW). Plasma levels of aspartate aminotransferase and alanine aminotransferase were markedly increased in ethanol-treated mice, while the increase of these enzymes was significantly suppressed by prior administration of WEC. The increase of alanine aminotransferase was also significantly suppressed by pretreatment with bisacurone. Compared with control mice, animals given WEC had higher hepatic tissue levels of superoxide dismutase and glutathione, as well as lower hepatic tissue levels of thiobarbituric acid-reactive substances, TNF-α protein and IL-6 mRNA. These results suggest that oral administration of WEC may have a protective effect against ethanol-induced liver injury by suppressing hepatic oxidation and inflammation, at least partly through the effects of bisacurone.

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