LC-MS/MS reveals hordeins are enriched in brewers’ spent grain

Authors

Mitchell G. Nye-Wood, Edith Cowan UniversityFollow
Michelle L. Colgrave, Edith Cowan UniversityFollow

Document Type

Journal Article

Publication Title

Journal of the American Society for Mass Spectrometry

Volume

35

Issue

3

First Page

409

Last Page

412

PubMed ID

38385353

Publisher

ACS

School

School of Science

Comments

Nye-Wood, M. G., & Colgrave M. L. (2024). LC-MS/MS reveals hordeins are enriched in brewers’ spent grain. Journal of the American Society for Mass Spectrometry, 35(3), 409-412. https://doi.org/10.1021/jasms.3c00451

Abstract

Barley is commonly used in malting and brewing, and spent grain is repurposed for other foods. Barley contains gluten proteins called hordeins that cause intestinal damage and disease symptoms if eaten by people with celiac disease and related conditions. While the mashing process in brewing can partially hydrolyze immunogenic epitopes in hordeins, the immunogenic epitope load between the starting malt and spent grain has not been investigated. Herein, we quantified hordeins in commercially available spent grain and from matching malt. Liquid chromatography-mass spectrometry (LC-MS) and sandwich and competitive R5 ELISAs were used for quantification, revealing a higher abundance of gluten proteins in the spent grain product compared with the input malt. Certain hordein subtypes were enriched while others were depleted, and overall protein content was higher in spent grain. This suggests that the mashing process selectively extracts nonprotein components, leaving protein and hordein content elevated in spent grain. The spent grain products tested were not safe for consumers with celiac disease.

DOI

10.1021/jasms.3c00451

Creative Commons License

This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.