Barley is the second largest grain crop produced in Australia and has two primary end uses. The first use is the premium market for malt and beer production. The second use is animal consumption. The quality of barley for the range of end uses is influenced by the cultivar itself as well as the growing environment. A detailed understanding of these factors at the genetic and biochemical levels was required to enable breeding program to select for quality improvement. A number of grain and end product quality traits were assessed for genetic and environmental affects as well as their interaction.Grain size has an important impact on quality and large plump grain is desirable for malt and feed quality. The results from the research conducted in this study clearly show that grain size was affected by cultivar and environmental conditions. Using screenings (< 2.2 mm) and retention (> 2.5mm) data provided information on how cultivars performed under a range of environmental conditions, which included irrigated (water unlimited) to terminal moisture stress (no in crop rain). The results showed a strong genetic component in the variation in grain size and it would be possible to select for increased grain size but also stable grain size when considering cultivars grown under adverse environmental conditions.The husk content in barley impacts on malt and feed quality. The results in this studied showed there were significant genetic effects as well as environments effects on the level of husk. In addition, it was identified that the genetic regions controlled husk expression were associated with two other quality traits, namely, resistance to kernel discolouration and resistance to pre-harvest sprouting (dormancy). These regions on chromosome 4H and 6H are also associated with previously identified dormancy genes.Hardness is a trait not usually considered when assessing barley quality but the results from this study showed there are differences in the level of barley hardness, as measured by three methods, as well as differences in the hardness gene sequence. The three hardness methods used showed that barley hardness could be measured independently of the method used, but also that there were significant genetic and environmental effects on hardness. However, the results from sequencing for allelic variation in the hardness genes showed that while there was polymorphism, and hance the transcribed protein had little effect on variation in quality. The cultivars used were malting and feed cultivars and a set of iv breeding lines targeted at malt quality. It may be possible to identify diverse haplotypes from the use of wild relatives or landraces.This study also investigated the variation in barley for cattle feed quality. Feed quality was determined using an in-sacco dry matter digestibility (ISDMD) assay in fistulated cows as well as three other laboratory assays, namely acid detergent fibre, starch and particle size. These four traits are then used to calculate Net Energy (NE) and Average Daily Gain (ADG). The results show that there were genetic and environmental effects on feed quality. The key trait was the ISDMD assay and there were significant differences between the cultivars tested. The data suggested feed quality was a measurable and definable attribute that could be used in breeding selection.The final aspect of this study compared the feed data obtained with routine malt quality traits, of friability and hot water extract. There were strong genetic and environmental effects. The malting cultivars generally had the highest level of ADG and NE. The results also showed that there were negative correlations between extract and husk, ISDMD and ADG. Positive correlations were shown between friability and hardness, extract and test weight, and there was only a slight correlation between average daily gain and extract.An important aspect of this study was the calculation of the genetic component for each trait. This was carried using spatial analysis of mixed models. It was necessary to use this approach so a true estimation of the genetic component could be calculated which would then allow for the calculation of heritability. In plant breeding, the cultivar is not a fixed effect but rather a random variable, hence it was not possible to use normal analysis of variation (ANOVA) models. Rather models were written with cultivars, like environment and field position, as random effects which will allow the effect of each random variable to be accounted for in the analysis. Best Linear Unbiased Predictions (BLUPs) are calculated and presented for all traits.For all the traits measured in this study, heritability values were calculated to ascertain the level of success in improving these traits through breeding. The range in heritability for grain size was 40 to 90%, husk 30 to 60%, hardness, 40 to 90%, feed quality traits 20 to 80% and malt quality traits 40 to 90%. Generally most traits exhibited a moderate to high level of heritability which indicated genetic improvement was possible through the use of appropriate genetic material.

Thesis (M.Sc. (Hons.)) -- University of Western Sydney, 2001. / "A thesis submitted in partial fulfilment of the requirements for the degree of Master of Science (Honours), University of Western Sydney, Hawkesbury" Bibliography : leaves 60-66.

Thesis (Ph. D.)--University of Wisconsin--Madison, 1959. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 81-85).

O teor de β-glucanas interfere diretamente nos parâmetros de qualidade do malte para a produção de cerveja, principalmente na etapa de filtração. Elevadas concentrações de β-glucanas na cevada exigem maior tempo e temperatura na maceração e germinação. A aplicação de β-glucanase comercial é uma alternativa para reduzir o conteúdo de β-glucanas. Este trabalho teve como objetivo analisar o efeito da adição da β-glucanase no malte produzido a partir das cultivares de cevada BRS - Cauê e Elis (safra 2013/2014) com um tempo reduzido de germinação. As cultivares foram submetidas a micromalteações com 96 horas (convencional) e 64 horas (tempo reduzido) de germinação. As análises de β-glucanas e de qualidade da cevada, do malte e do mosto foram realizadas segundo a metodologia analítica EBC (European Brewery Convention). As cultivares BRS - Cauê e Elis, germinadas com 96 h apresentaram respectivamente os teores de 90,7 e 64,3 mg/L de β-glucanas. O processo com 64 h de germinação resultou em teores acima do limite máximo recomendado pela EBC (178 mg/L), sendo 320,0 e 370,7 mg/L para os maltes das cultivares BRS-Cauê e Elis respectivamente. A aplicação de 100 mg/kg de β- glucanase no malte produzido com 64 h de germinação reduziu os teores de β- glucanas para 74,7 (BRS-Cauê) e 81,7 mg/L (BRS-Elis). Houve uma redução no teor de β-glucanas de 76,67% para BRS - Cauê e 77,96% para BRS - Elis. Sendo que para o malte da cultivar BRS - Cauê a aplicação de 25 mg/kg da enzima e para a BRS - Elis a aplicação de 50 mg/kg foram suficientes para a obtenção de maltes com teores de acordo com o recomendado. A redução nos valores de viscosidade também foi observada. A aplicação da β-glucanase comercial reduziu o teor de β- glucanas no malte produzido em um tempo menor de germinação permitindo a otimização do tempo no processo de malteação. / The β-glucan content interferes directly in the malt quality parameters for the production of beer, especially in the filtration step. High β-glucans concentrations in barley require more time and temperature in the steeping and germination. The application of a commercial β-glucanase is an alternative to reduce the content of β- glucans. This study aimed to analyze the effect of the addition of β-glucanase in malt produced from barley cultivars BRS - Cauê and Elis (season 2013/2014) with a reduced germination time. The cultivars were subjected to micromalteações 96 hours (conventional) and 64 hours (reduced time) germination. The analyzes of β-glucans and quality of barley, malt and wort were performed according to the analytical methodology EBC (European Brewery Convention). The BRS - Cauê and Elis, germinated after 96 hours respectively showed the levels of 90.7 and 64.3 mg / L of β-glucans. The process with 64 h of germination resulted in levels over the maximum limit recommended by the EBC (178 mg / L), with 320.0 and 370.7 mg / L for the malts of BRS-Cauê and Elis cultivars respectively. The application of 100 mg / kg of malt β-glucanase produced in 64 h germination lowered β-glucan content to 74.7 (BRS-Cauê) and 81.7 mg / L (BRS-Elis). There was a reduction in β-glucan content of 76.67% for BRS - Cauê and 77.96% for BRS - Elis. Since for malt cultivar BRS - Cauê application of 25 mg / kg of the enzyme and the BRS - Elis application of 50 mg / kg was sufficient to obtain malt content according to recommended. The reduction in viscosity values were also observed. The application of commercial β-glucanase reduced the β-glucan content in malt produced in a shorter germination allowing the optimization of time in the malting process.

O teor de β-glucanas interfere diretamente nos parâmetros de qualidade do malte para a produção de cerveja, principalmente na etapa de filtração. Elevadas concentrações de β-glucanas na cevada exigem maior tempo e temperatura na maceração e germinação. A aplicação de β-glucanase comercial é uma alternativa para reduzir o conteúdo de β-glucanas. Este trabalho teve como objetivo analisar o efeito da adição da β-glucanase no malte produzido a partir das cultivares de cevada BRS - Cauê e Elis (safra 2013/2014) com um tempo reduzido de germinação. As cultivares foram submetidas a micromalteações com 96 horas (convencional) e 64 horas (tempo reduzido) de germinação. As análises de β-glucanas e de qualidade da cevada, do malte e do mosto foram realizadas segundo a metodologia analítica EBC (European Brewery Convention). As cultivares BRS - Cauê e Elis, germinadas com 96 h apresentaram respectivamente os teores de 90,7 e 64,3 mg/L de β-glucanas. O processo com 64 h de germinação resultou em teores acima do limite máximo recomendado pela EBC (178 mg/L), sendo 320,0 e 370,7 mg/L para os maltes das cultivares BRS-Cauê e Elis respectivamente. A aplicação de 100 mg/kg de β- glucanase no malte produzido com 64 h de germinação reduziu os teores de β- glucanas para 74,7 (BRS-Cauê) e 81,7 mg/L (BRS-Elis). Houve uma redução no teor de β-glucanas de 76,67% para BRS - Cauê e 77,96% para BRS - Elis. Sendo que para o malte da cultivar BRS - Cauê a aplicação de 25 mg/kg da enzima e para a BRS - Elis a aplicação de 50 mg/kg foram suficientes para a obtenção de maltes com teores de acordo com o recomendado. A redução nos valores de viscosidade também foi observada. A aplicação da β-glucanase comercial reduziu o teor de β- glucanas no malte produzido em um tempo menor de germinação permitindo a otimização do tempo no processo de malteação. / The β-glucan content interferes directly in the malt quality parameters for the production of beer, especially in the filtration step. High β-glucans concentrations in barley require more time and temperature in the steeping and germination. The application of a commercial β-glucanase is an alternative to reduce the content of β- glucans. This study aimed to analyze the effect of the addition of β-glucanase in malt produced from barley cultivars BRS - Cauê and Elis (season 2013/2014) with a reduced germination time. The cultivars were subjected to micromalteações 96 hours (conventional) and 64 hours (reduced time) germination. The analyzes of β-glucans and quality of barley, malt and wort were performed according to the analytical methodology EBC (European Brewery Convention). The BRS - Cauê and Elis, germinated after 96 hours respectively showed the levels of 90.7 and 64.3 mg / L of β-glucans. The process with 64 h of germination resulted in levels over the maximum limit recommended by the EBC (178 mg / L), with 320.0 and 370.7 mg / L for the malts of BRS-Cauê and Elis cultivars respectively. The application of 100 mg / kg of malt β-glucanase produced in 64 h germination lowered β-glucan content to 74.7 (BRS-Cauê) and 81.7 mg / L (BRS-Elis). There was a reduction in β-glucan content of 76.67% for BRS - Cauê and 77.96% for BRS - Elis. Since for malt cultivar BRS - Cauê application of 25 mg / kg of the enzyme and the BRS - Elis application of 50 mg / kg was sufficient to obtain malt content according to recommended. The reduction in viscosity values were also observed. The application of commercial β-glucanase reduced the β-glucan content in malt produced in a shorter germination allowing the optimization of time in the malting process.

Phenolics in finger millet (FM) grain, including tannins, may impact significantly on its antimicrobial properties, functionality and health-promoting potential. Unfortunately, the location of tannins in the grain is unknown and there is limited information on the influence of variety on grain phenolic composition and antioxidant activity (AA). The effect of phenolics in FM grain on its malt fungal load and on the functional quality of its food products, including baked goods, is barely known. Twenty two FM grain types of varied visual kernel colour were analysed to determine the influence of grain type on phenolic composition, AA, and tannin localisation in the grain. Condensed tannins, anthocyanins and flavan-4-ols were detected. Light coloured grain types had no tannins and had much lower total phenolics (TP) relative to the pigmented types, and types that stained black with the Bleach test had much higher tannin content and much higher AA. The grains that stained black with the Bleach test and had high tannin content (0.60 to 2.08 mg catechin eqivalents/100 mg, db) had a dark coloured testa layer, indicating that the tannins were located in that layer. The results indicate that occurrence of tannins in FM is a varietal property and the tannins are predominantly responsible for the AA of the grain. Germinative energy (GE), enzymic activity, and total fungal count [TFC], and infection levels of 12 FM grain types of varied phenolic content were measured to determine the impact of phenolics in FM grain on its malt quality. The malt quality of high-phenol FM types was much higher than that of the low-phenol types, with respect to enzymic activity. TFC was negatively correlated with grain total phenolics (TP) and amount of phenolic type (APT) and there were some negative correlations between fungal species infection levels and TP and APT (p<0.05). GE and enzymic activity were positively correlated with TP and APT (p<0.05) and negatively correlated with TFC (p<0.01). The data indicate that phenolics in FM grain impact positively on its malt quality by contributing to its antifungal activity. Cookies in which wheat cake flour was substituted with 15, 35 and 55% (w/w) of either a non-tannin or a high-tannin FM flour were analysed to assess the impact of FM phenolics on cookie quality and AA (health-promoting potential). FM-substituted cookies, particularly those with high levels of the high-tannin FM, were inferior to cake flour cookies (control), with respect to spread, texture and integrity and their dark colour decreased their acceptance by a consumer panel. However, the acceptability of cookies containing up to 35% of either FM type was similar to that of control cookies. Cookies containing the high-tannin FM had antioxidant activities that were similar to or higher than the antioxidant activities of several plant products on the market. Thus, potentially health-promoting cookies can be made by substituting up to approximately 35% wheat with a high-tannin FM. The study indicates that high-phenol FM grain types have good malt quality, which is partly due to the antifungal activity of their phenolics. Although FM phenolics, particularly tannins, seem to affect cookie quality negatively, they contribute significantly to their health-promoting potential. / Thesis (PhD)--University of Pretoria, 2009. / Food Science / unrestricted

Seit 1983 ist das Konzept des Mukosa-assoziierten lymphatischen Gewebes (MALT) im Magen auf dem Boden einer chronischen Helicobacter(H.)-pylori-Infektion bekannt. Viele epidemiologische, biologische und molekulargenetische Studien haben die Rolle von H. pylori in der Lymphomgenese unterstützt. Bis heute wurden weltweit mehr als 650 Patienten mit gastralem MALT-Lymphom und H.-pylori-Infektion antibiotisch behandelt. Bei etwa 75% der Fälle kann mit Hilfe dieser Therapie eine komplette Lymphomremission induziert werden. Klinische prädiktive Faktoren helfen dabei, Patienten bezüglich ihres Risikos besser zu stratifizieren und damit die Probabilität des Ansprechens zu verbessern. Neue zytogenetische Erkenntnisse haben zudem dazu beigetragen, ein besseres Verständnis der Lymphomgenese zu erlangen. Mit der kürzlich beschrieben Translokation t(11;18) (q21;q21) könnte in Zukunft ein prädiktiver genetischer Faktor verfügbar sein. / The Role of Helicobacter pylori Infection for the Development and Treatment of Gastric MALT Lymphomas Since 1983, it is well known that mucosa-associated lymphoid tissue (MALT)-type lymphoma of the stomach is due to chronic Helicobacter pylori (H. pylori) infection. Many epidemiological, biological, and moleculargenetic studies have implicated the role of H. pylori in lymphomagenesis. Nowadays, more than 650 patients with gastric MALT lymphoma worldwide have been treated with antibiotics for H. pylori infection, achieving a complete remission in about 75% of cases. Clinical predictive factors help to stratify patients into risk groups, and help to predict the probability of lymphoma remission. New insights into cytogenetics have also contributed to the understanding of lymphomagenesis, and with the newly identified translocation t(11;18)(q21;q21) we might have also a genetic factor at hand to predict treatment response. / Dieser Beitrag ist mit Zustimmung des Rechteinhabers aufgrund einer (DFG-geförderten) Allianz- bzw. Nationallizenz frei zugänglich.

This diploma thesis deals with brewing and malting as a way of livelihood of ecclesiastical and secular goods in the territory of the Czech kingdom. This work is also aimed at showing our traditional and national beverage as an important part of our culture and tradition. It wants to introduce beer not only as an alcoholic beverage, but mainly as a business article. Its production and trading with it has been a source of high income not only in the treasuries of cities and nobility, but also in the treasuries of the church. As an example of the Church Brewery, the Conventional Brewery was chosen in Vyšší Brod. The first chapter of the work attempts to show the history of beer brewing closer. The thesis does not aim to describe the history of beer production, but to focus on the first references to it and the production methods used from the oldest cultures, such as Mesopotamian, Babylonian or Egyptian, to our closest Slavonic culture. Another chapter tries to map the production of beer and the struggle for it on the territory of the Czech Crown in the period of its rise, prosperity and mild decline in the middle of the seventeenth century. The last chapter is focused on the Conventional Brewery in Vyšší Brod, which was chosen as a characteristic example for the selected theme and above all as a monument...

The aim Master thesis was to evaluate the influence of malting technology on the content of hydrolytic enzymes -amylase and -amylase. Another aspect of this thesis was to select a wheat variety with the highest activity of enzymes -amylase and -amylase. The first part of the practical part of my work is shown measuring enzyme malt model varieties of wheat set (Triticum aestivum), where individual samples differ technological processing of malting and the second part is focused on the application of efficient malting conditions on other varieties from different locations in the Czech Republic in 2016 . All malt samples were analysed to -amylase and -amylase activity by assay Ceralpha method and Betamyl-3 method made by Megazyme company. After measuring the first part, the most effective malting condition was evaluated, such as a 7 day malting time, a 45% water content, a germination temperature of 18 ° C, and a drying temperature of 50 ° C. In the second part, the varieties are so malted and the highest content of enzyme -amylase was Rumor, it had averafe contanin -amylase 277 U/g, Bonanza – 255 U/g and Izzy –254 U/g. The biggest contain of enzymes -amylasehad varieties Matchball – 37,9 U/g , Fakir – 35,6 U/g, and Bernstein – 35,3 U/g.

Le développement d’un lymphome gastrique du MALT (LGM) émane d’un processus inflammatoire chronique initié par Helicobacter pylori.A partir du matériel issu d’un modèle animal de LGM, préalablement développé au laboratoire, basé sur des infections chez des souris thymectomisées à la naissance, la réponse inflammatoire gastrique favorable à l’émergence de LGM a été étudiée. Une dérégulation de cytokines et chimiokines au stade LGM a été identifiée permettant de recruter, faire proliférer et faire émerger des infiltrats lymphoïdes. La susceptibilité des souris thymectomisées à développer des lymphomes n’est pas liée à un déficit en lymphocytes T régulateurs. Cinq microARNs ont été retrouvés dérégulés au stade lymphome agissant probablement en synergie pour favoriser la prolifération lymphocytaire en particulier via un mécanisme anti-apoptotique. Enfin, nous décrivons un modèle original de LGM basé sur l’utilisation de souris C57BL6 exprimant la chimiokine APRIL humaine au niveau des lymphocytes T infectées par des espèces du genre Helicobacter. Ce modèle est prometteur pour une meilleure compréhension de la lymphomagénèse gastrique. / The development of gastric MALT lymphoma (GML) originates from a chronic inflammatory process initiated by Helicobacter pylori.The gastric inflammatory response was investigated in a mouse model of GML previously described by the laboratory using BALB/c mice thymectomized at day 3 post-birth and infected by H. pylori. A deregulation of numerous cytokines and chemokines at GML stage was identified which explained the recruitment, proliferation and emergence of lymphoid infiltrates. The susceptibility of thymectomized mice to develop lymphoma was not linked to a deficiency in regulatory T cells. A deregulation of 5 microRNAs was observed at lymphoma stage. These microRNAs may be involved in cell survival and lymphocyte proliferation and act in synergy to promote the development of GML. Finally, we described an original model of GML based on infection by Helicobacter species of transgenic C57BL6 mice expressing the human form of the cytokine APRIL in T cells. This model is promising for a better understanding of gastric lymphomagenesis.