Genetic and metabolomic analyses of barley and cowpea: implications on quality and nutrition of finished foods
| dc.contributor.author | Sayre-Chavez, Brooke, author | |
| dc.contributor.author | Muñoz-Amatriaín, María, advisor | |
| dc.contributor.author | Ryan, Elizabeth P., committee member | |
| dc.contributor.author | Heuberger, Adam L., committee member | |
| dc.date.accessioned | 2022-01-07T11:28:50Z | |
| dc.date.available | 2024-01-06T11:28:50Z | |
| dc.date.issued | 2021 | |
| dc.description | Zip file contains supplementary tables and figure. | |
| dc.description.abstract | The finished foods of a cereal (barley) and a legume (cowpea) were subjects of this thesis and analyzed in two separate studies. High quality barley that meets malting standards, is economically worth billions each year to the malting and brewing industry. The prevalence of craft brewing has been on the rise and with that, an increased interest in understanding the basis of beer flavor. Malt has been the subject of most research on beer flavor, and currently there is a lack of understanding on the contributions that the barley variety has to product flavor. The second crop that was subject of this thesis is cowpea. Cowpea is a nutritious food, that grows well in sub-Saharan Africa, where malnutrition is prevalent. It is well adapted to the resource-poor farming practices common in these regions, and highly valued as a food security crop. Despite the known health benefits, potential to alleviate malnutrition, and use in nutritional studies, there are no biomarkers identified for cowpea and its metabolic profile is currently not well characterized. The research goals of this thesis are broken down by crop. Regarding barley, the goals were to 1) test the hypothesis that barley genotype contributes to beer flavor, 2) to identify regions of the genome that control traits associated with flavor, and 3) identify candidate genes that control traits associated with flavor. Regarding cowpea, the goals were to 1) characterize the metabolic profile of three cowpea flours from varieties commonly consumed in sub-Saharan Africa (Ghana, specifically), and 2) test the hypothesis that there are metabolites unique to cowpea (and cowpea varieties). Metabolomic approaches were applied to both crops as finished foods, with additional genetic analysis of barley. We concluded that barley genotype does contribute to beer flavor, and that cowpea has distinct and characterizable metabolomic differences from other legumes. In barley, QTLs (quantitative trait loci) for malt quality, beer sensory, and metabolite traits were mapped, and candidate genes identified. The results of this study set a foundation for future genetic and breeding efforts surrounding barley and beer flavor, allowing for integration of various quality attributes. In cowpea, comparisons were made between cowpea, pigeon pea (another legume common to sub-Saharan Africa), and common bean on two non-targeted mass spectrometry platforms. Comparisons between the legumes illuminated metabolites that were either common to, or unique to each legume type or variety. The annotated metabolites from both analyses were from a diverse set of classifications and metabolic pathways, many with numerous known nutritional benefits. The metabolomic profiling of cowpea (and cowpea varieties) will allow for easier identification of nutritional biomarkers in future feeding studies. | |
| dc.format.medium | born digital | |
| dc.format.medium | masters theses | |
| dc.format.medium | ZIP | |
| dc.format.medium | XLSX | |
| dc.format.medium | PNG | |
| dc.identifier | SayreChavez_colostate_0053N_16913.pdf | |
| dc.identifier.uri | https://hdl.handle.net/10217/234178 | |
| dc.language | English | |
| dc.language.iso | eng | |
| dc.publisher | Colorado State University. Libraries | |
| dc.relation.ispartof | 2020- | |
| dc.rights | Copyright and other restrictions may apply. User is responsible for compliance with all applicable laws. For information about copyright law, please see https://libguides.colostate.edu/copyright. | |
| dc.subject | barley | |
| dc.subject | craft brewing | |
| dc.subject | beer | |
| dc.subject | flavor | |
| dc.subject | cowpea | |
| dc.subject | metabolic profile | |
| dc.subject | genetic analysis | |
| dc.subject | nutrition | |
| dc.title | Genetic and metabolomic analyses of barley and cowpea: implications on quality and nutrition of finished foods | |
| dc.type | Text | |
| dcterms.embargo.expires | 2024-01-06 | |
| dcterms.embargo.terms | 2024-01-06 | |
| dcterms.rights.dpla | This Item is protected by copyright and/or related rights (https://rightsstatements.org/vocab/InC/1.0/). You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s). | |
| thesis.degree.discipline | Soil and Crop Sciences | |
| thesis.degree.grantor | Colorado State University | |
| thesis.degree.level | Masters | |
| thesis.degree.name | Master of Science (M.S.) |