Abstract The ability of Mycobacterium tuberculosis (Mtb) to persist in the host complicates and prolongs (TB) patient chemotherapy. Here we demonstrate that a neglected two-component system (TCS) Mtb, TcrXY, is an autoregulated acid-sensing TCS controls functionally diverse 70-gene regulon required for bacterial persistence. Characterisation two representatives this regulon, Rv3706c Rv3705A , implicate these genes as key determinants survival Mtb vivo by serving important effectors mitigate...

Tandem mass spectrometry coupled with liquid chromatography (LC-MS/MS) has proven a versatile tool for the identification and quantification of proteins their post-translational modifications (PTMs). Protein glycosylation is critical PTM stability biological function many proteins, but full characterization site-specific remains analytically challenging. Collision-induced dissociation (CID) most common fragmentation method used in LC-MS/MS workflows, loss labile renders CID inappropriate...

Mashing is a key step in beer brewing which starch and proteins are solubilized from malted barley hot water extraction digested to oligomaltose free amino nitrogen. We used SWATH-MS measure the abundance site-specific modifications of throughout small-scale pale ale mash. Proteins extracted malt at low temperatures early mash decreased precipitously higher late due temperature/time-induced unfolding aggregation. validated these observations using experimental manipulation time temperature...

Sorghum (Sorghum bicolor), a grass native to Africa, is popular alternative barley for brewing beer. The importance of sorghum beer increasing because it naturally gluten-free cereal, and climate change expected cause reduction in the production over coming decades. However, there are challenges associated with use instead brewing. Here, we used proteomics metabolomics gain insights into process advise processes efficient from sorghum. We found that during malting, synthesizes amylases...

Changes in brain metabolism are a hallmark of alcohol use disorder (AUD). Determining how AUD changes the proteome is critical for understanding effects consumption on biochemical processes brain. We used data-independent acquisition mass spectrometry proteomics to study differences abundance proteins associated with prefrontal lobe and motor cortex from autopsy had substantial effect overall exceeding inherent between regions. Proteins glycolysis, trafficking, cytoskeleton, excitotoxicity...

Breeding for tick resistance is a sustainable alternative to control cattle ticks due widespread acaricidal drugs and the lack of protective vaccine. The most accurate method used characterise phenotype in field studies standard count, but this labour-intensive can be hazardous operator. Efficient genetic selection requires reliable phenotyping or biomarker(s) accurately identifying tick-resistant cattle. Although breed-specific genes associated with have been identified, mechanisms behind...

Foam-related parameters are associated with beer quality and dependent, among others, on the protein content. This study aimed to develop a machine learning (ML) model predict pattern presence of 54 proteins. Triplicates 24 samples were analyzed through proteomics. Furthermore, using RoboBEER evaluate 15 physical (color, foam, bubbles), portable near-infrared (NIR) device. Proteins grouped according their molecular weight (MW), matrix was developed assess only significant correlations (p...

Abstract Beer is one of the most popular beverages worldwide. As a product variable agricultural ingredients and processes, beer has high molecular complexity. We used DIA/SWATH-MS to investigate proteomic complexity diversity 23 commercial Australian beers. While overall proteome was modest, with contributions from barley yeast proteins, we uncovered very post-translational modifications (PTMs), especially proteolysis, glycation, glycosylation. Proteolysis widespread throughout but showed...

Fermented beverages have been consumed for millennia and today support a global industry producing diverse products. Saccharomyces yeasts currently dominate the fermented beverage industry, but consumer demands alternative products with variety of sensory profiles actual or perceived health benefits are driving diversification use non-Saccharomyces yeasts. The diversity flavours, aromas, other characteristics that can be obtained by using in fermentation is, large part, due to secondary...

Vegemite is an iconic Australian food spread made from spent brewers' yeast extract, which has been reported to be used as ingredient in illegal home brewing. In this study, we tested the utility of and similar Marmite promoting fermentation. We could not culture microorganisms either or Marmite, consistent with these food-grade spreads being essentially sterile. To test if addition assist fermentation when additional viable was also present, solutions containing glucose a range...

Abstract Beer is typically made using fermentation with Saccharomyces cerevisiae or pastorianus , domesticated brewing yeasts. Historically, wild, non -Saccharomyces yeasts have also been frequently used in mixed culture fermentations to provide interesting and unique flavours beer. However, cultures by spontaneous makes reproducing beer styles extremely difficult. Here, we describe a pipeline from collection of wild yeast plant material the characterisation industrial scale production...

Abstract Tandem mass spectrometry coupled with liquid chromatography (LC-MS/MS) has proven a versatile tool for the identification and quantification of proteins their post-translational modifications (PTMs). Protein glycosylation is critical PTM stability biological function many proteins, but full characterisation site-specific remains analytically challenging. Collision induced dissociation (CID) most common fragmentation method used in LC-MS/MS workflows, loss labile render CID...

Fermented beverages have been consumed for millennia and today support a global industry producing diverse products. Saccharomyces yeasts currently dominate the fermented beverage industry, but consumer demands alternative products with variety of sensory profiles actual or perceived health benefits are driving diversification use non-Saccharomyces yeasts. The diversity flavours, aromas, other characteristics that can be obtained by using in fermentation is, large parts, due to secondary...

Flocculation is one of the most important characteristics brewing yeast as it allows for easy and cheap removal cells after fermentation. The genes responsible both Flo1 NewFlo flocculation phenotypes are well characterized. However, relationship between Flo protein abundance efficiency poorly understood. In this present study, we used mass spectrometry proteomics to compare cell wall whole proteomes commercial strains with diverse behaviors. We found that relative Flo1/5 or Flo10 in was...

Abstract Brewing science is undergoing a renaissance with the use of modern analytical chemistry and microbiology techniques. However, these tools techniques are not necessarily aligned scale scope brewing science. In particular, processes can be time consuming, ingredient intensive, require specialised technical equipment. These drawbacks compound need for appropriate numbers replicates adequately powered experimental design. Here, we describe micro-scale mash method that performed using...

Abstract Mashing is a key step in beer brewing which starch and proteins are solubilized from malted barley hot water extraction digested to oligomaltose free amino nitrogen. We used SWATH-MS measure the abundance site-specific modifications of throughout small-scale pale ale mash. Proteins extracted malt at low temperatures early mash decreased precipitously higher late due temperature/time-induced unfolding aggregation. validated these observations using experimental manipulation time...

Abstract Barley is an important cereal grain used for beer brewing, animal feed, and human food consumption. Fungal disease can impact barley production, as it causes substantial yield loss lowers seed quality. We sequential window acquisition of all theoretical ions mass spectrometry (SWATH-MS) to measure quantify the relative abundance proteins within seeds different varieties under various fungal pathogen burdens (ProteomeXchange Datasets PXD011303 PXD014093). burden in leaves stems...