Search Results (42)

Barley sprouts, rich in bioactive compounds, have gained attention as functional food ingredients because of their antioxidant potential. This study evaluated their bioactive composition and antioxidant capacity, focusing on the saponarin, chlorophyll, policosanol, total polyphenol (TP), and total flavonoid (TF) contents. The antioxidant capacity was assessed using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ferric-reducing antioxidant power (FRAP) assays. The results showed that barley sprouts contained 8.14 ± 0.02 mg/g of saponarin, 15.36 ± 0.18 mg/g of total chlorophyll, 396.99 mg/100 g of policosanols, 12.64 ± 0.04 mg of gallic acid equivalent (GAE)/g, and 5.99 ± 0.09 mg of rutin equivalent (RE)/g. The half-maximal inhibitory concentration (IC₅₀) values exhibited the trend FRAP > DPPH > ABTS. Significant correlations (R > 0.891, p < 0.05) were observed between the antioxidant assays and TP and TF contents, indicating their substantial role in the antioxidant properties of barley sprout extracts. These findings suggest that barley sprouts are a valuable natural source of antioxidants for functional food applications. Nevertheless, additional in vivo and clinical research is necessary to improve their bioavailability and expand their potential use in food formulations. Full article

Barley sprouts, the germinated and grown leaves of barley, contain various bioactive compounds, including policosanol, saponarin, and lutonarin. The ingestion of barley sprouts may benefit canine weight management, potentially owing to the anti-obesity properties of bioactive compounds. However, there is limited evidence on the efficacy and safety of barley sprout supplementation in dogs. Therefore, through this study, we assessed the impact of barley-sprout-supplemented diet on body weight and health markers in healthy adult beagles over a 16-week period. The results showed a 7.2% reduction in body weight in dogs fed the barley sprout diet. Hematology, complete blood cell count, and blood biochemistry analyses confirmed that all parameters remained within normal ranges, with no significant differences observed between the control and experimental groups. Although the levels of IFN-γ, IL-6, and insulin remained stable, leptin, a hormone associated with body fat, significantly decreased. Further analysis of alterations in the gut microbiota following barley sprout supplementation revealed no significant differences between the control and experimental groups with respect to alpha and beta diversity analysis. The shift at the phylum level, with a decrease in Firmicutes and an increase in Bacteroidetes, resulted in a reduced Firmicutes/Bacteroidetes ratio. Additionally, the abundance of the Ruminococcus gnavus group was high in the experimental group. Functional predictions indicated an enhancement in carbohydrate, amino acid, and cofactor and vitamin metabolism. These findings suggest that a barley sprouts diet is safe for dogs and may offer benefits for weight management through favorable alterations in body weight, hormone levels, and gut microbiota composition. Full article

We generated and characterized knockout mutant lines of the OsPHS3 gene using the CRISPR/Cas9 system. The knockout lines of the OsPHS3 gene showed that 1 bp and 7 bp deletion, early termination codons were used for protein production. Agronomic characteristics of knock-out lines were reduced in plant height, culm diameter, panicle length, seed size and weight, except for the number of tillers. In addition, we analyzed the expression levels of carotenoid biosynthesis genes by qRT-PCR. Among the genes encoding carotenoid metabolic pathway enzymes, the level of transcripts of PSY1, PSY2, PSY3, PDS and ZDS were higher in the KO lines than in the WT line. In contrast, transcription of the ε-LCY, β-LCY and ZEP1 genes were downregulated in the KO lines compared to the WT line. Also, the KO lines decreased carotenoid content and ABA amount compared to WT, while preharvest sprouts increased. These results suggested that they would certainly help explain the molecular mechanisms of PHS in other crops, such as wheat and barley, which are susceptible to PHS. Full article

Background: Hypertension is one of the leading causes of premature death worldwide. Despite advances in conventional treatments, there remains a significant need for more effective and natural alternatives to control hypertension. In this context, sprouted barley extracts have emerged as a potential therapeutic option. This study presents the evaluation of the bioactive properties of extracts from two varieties of barley germinated for different periods (3, 5, and 7 days), focusing on their potential to regulate blood pressure mechanisms. Objectives/Methods: The main objective was to assess the effects of these extracts on blood pressure regulation in N(ω)-Nitro-L-Arginine Methyl Ester (L-NAME)-induced hypertensive rats. Renal (creatinine, urea, uric acid, and total protein) and endothelial (NOx levels) function, angiotensin-converting enzyme (ACE) I and II activity, and histopathological effects on heart and kidney tissues were evaluated. Results: In particular, Esmeralda barley extract demonstrated 83% inhibition of ACE activity in vitro. Furthermore, the combined administration of sprouted barley extract (SBE) and captopril significantly reduced blood pressure and ACE I and II activity by 22%, 81%, and 76%, respectively, after 3, 5, and 7 days of germination. The treatment also led to reductions in protein, creatinine, uric acid, and urea levels by 3%, 38%, 42%, and 48%, respectively, along with a 66% increase in plasma NO concentrations. Conclusions: This study highlights the bioactive properties of barley extracts with different germination times, emphasizing their potential health benefits as a more effective alternative to conventional antihypertensive therapies. Full article

Modern agriculture faces the dual challenge of producing environmentally friendly feed while minimizing chemical fertilizers and energy use. This study evaluates the use of orange pomace fermentation liquor (OPFL) as a bio-fertilizer to enhance the growth and nutritional content of sprouted barley for sustainable feed production. We conducted multiple assays to determine OPFL’s growth-promotion potential, including in vitro phosphate solubilization, indole-3-acetic acid (IAA) production, biofilm formation, and antimicrobial effects. Biosafety assays confirmed the absence of coliforms and hemolytic activity. Four barley varieties (Giza 2000, Giza 138, Giza 132, and Giza 126) were treated with OPFL in a hydroponic germination system, with significant improvements observed across several parameters. For example, in Giza 2000, chlorophyll content increased from 4.28 to 4.74, protein content rose from 12.15% to 22.07%, and plant height grew from 13.6 cm to 16.4 cm, representing increases of 10.7%, 81.6%, and 20.6%, respectively. Fresh biomass yield also saw a slight increase, though not statistically significant. This comprehensive evaluation suggests that OPFL is a sustainable alternative to chemical fertilizers, enhancing barley yield and quality in animal feed systems. Full article

The anti-inflammatory effects of supernatants produced from sprouted barley inoculated with Lactiplantibacillus plantarum KCTC3104 (Lp), Leuconostoc mesenteroides KCTC3530 (Lm), Latilactobacillus curvatus KCTC3767 (Lc), or a mixture of these lactic acid bacteria were investigated using RAW264.7 macrophages. BLp and BLc, the lyophilized supernatants of fermented sprouted barley inoculated with Lp and Lc, respectively, effectively reduced the nitric oxide (NO) levels hypersecreted by lipopolysaccharide (LPS)-stimulated RAW264.7 and LPS-stimulated Caco-2 cells. BLp and BLc effectively reduced the NO levels in LPS-stimulated RAW264.7 macrophages, and these effects tended to be concentration-dependent. BLc and BLp also exhibited strong DPPH radical scavenging activity and immunostimulatory effects. BLp and BLc significantly suppressed the levels of NO and pro-inflammatory cytokines such as TNF-α, IL-1β, and IL-6 in LPS-stimulated RAW264.7 macrophages and LPS-stimulated Caco-2 cells, indicating their anti-inflammatory effects. These effects were greater than those of unfermented barley sprout (Bs). The functional components of Bs, BLp, and BLc were analyzed by HPLC, and it was found that lutonarin and saponarin were significantly increased in the fermented sprouted barley sample inoculated with Lp and Lc (BLp and BLc). Full article

The introduction of quinoa into new growing regions and environments is of interest to farmers, consumers, and stakeholders around the world. Many plant breeding programs have already started to adapt quinoa to the environmental and agronomic conditions of their local fields. Formal quinoa breeding efforts in Washington State started in 2010, led by Professor Kevin Murphy out of Washington State University. Preharvest sprouting appeared as the primary obstacle to increased production in the coastal regions of the Pacific Northwest. Preharvest sprouting (PHS) is the undesirable sprouting of seeds that occurs before harvest, is triggered by rain or humid conditions, and is responsible for yield losses and lower nutrition in cereal grains. PHS has been extensively studied in wheat, barley, and rice, but there are limited reports for quinoa, partly because it has only recently emerged as a problem. This study aimed to better understand PHS in quinoa by adapting a PHS screening method commonly used in cereals. This involved carrying out panicle-wetting tests and developing a scoring scale specific for panicles to quantify sprouting. Assessment of the trait was performed in a diversity panel (N = 336), and the resulting phenotypes were used to create PHS tolerance rankings and undertake a GWAS analysis (n = 279). Our findings indicate that PHS occurred at varying degrees across a subset of the quinoa germplasm tested and that it is possible to access PHS tolerance from natural sources. Ultimately, these genotypes can be used as parental lines in future breeding programs aiming to incorporate tolerance to PHS. Full article

The present study investigated the effects of sprouted barley (SB) with different cultivation stages on fermentation characteristics and degradation kinetics in the rumen. The SB was cultivated in three different stages as follows: 0, 4, and 8 days. Dried samples from each cultivation stage of SB were incubated in the rumen buffer at 39 °C for 48 h in quadruplicate with three blanks. Dry matter (DM) and neutral detergent soluble carbohydrate concentrations of SB decreased linearly (p = 0.001) by increasing the cultivation stage, while crude protein, neutral detergent fiber (NDF), acid detergent fiber, and hemicellulose concentrations increased linearly (p ≤ 0.001). Total volatile fatty acid and butyrate in the rumen decreased linearly (p ≤ 0.020) by increasing the cultivation stage, while pH and propionate increased linearly (p < 0.001). The total degradation fraction of DM and NDF increased quadratically (p ≤ 0.003). The fraction degradation rate of DM and NDF decreased linearly (p ≤ 0.001) by increasing the cultivation stage, while the lag phase increased linearly (p ≤ 0.010). The present study concluded that cultivated SB at 4 days was recommended for animal feed due to the highest nutrient degradation in the rumen without any adverse effects on fermentation characteristics. Full article

Policosanols (PCs) are long-chain linear aliphatic alcohols that are present in the primary leaves of cereal crops, such as barley and wheat, sugar cane wax, and beeswax. PCs have been used as a nutraceutical for improving hyperlipidemia and hypercholesterolemia. However, the PC content in mutant wheat lines has not been investigated. To select highly functional wheat sprouts with a high content of PCs in wheat mutant lines developed via gamma-irradiated mutation breeding, we cultivated the sprouts of wheat mutant lines in a growth chamber with white LED light (6000 K) and analyzed the PC content in these samples using GC-MS. We studied the PC content in 91 wheat sprout samples: the original variety (Woori-mil × D-7; WS01), commercially available cv. Geumgang (WS87) and cv. Cheongwoo (WS91), and mutant lines (WS02–WS86 and WS88–WS90) developed from WS01 and WS87. Compared to WS01, 18 mutant lines exhibited a high total PC content (506.08–873.24 mg/100 g dry weight). Among them, the top 10 mutant lines were evaluated for their PC production after cultivating under blue (440 nm), green (520 nm), and red (660 nm) LED light irradiation; however, these colored LED lights reduced the total PC production by 35.8–49.7%, suggesting that the cultivation with white LED lights was more efficient in promoting PCs’ yield, compared to different LED lights. Therefore, our findings show the potential of radiation-bred wheat varieties as functional foods against hyperlipidemia and obesity and the optimal light conditions for high PC production. Full article

Sprouted grains are gaining popularity as functional food ingredients. This study aimed to evaluate the lipid and fatty acid composition of eight sprouted grains (millet, amaranth, quinoa, wheat, rye, barley, buckwheat, and oat). The method used was germination for up to 72 h at temperatures ranging from 19–23 °C. In general, the lipid content increased in the various grains sprouted, providing a rich source of polyunsaturated fatty acids. The % oil yield ranged from 1.17 ± 0.02% in sprouted rye to 5.71 ± 0.26% in sprouted amaranth. Germinated oat showed the greatest increase in fat content, 54.3%, compared to the control. Polyunsaturated fatty acids were more prevalent in whole grains (46.9–75.6%) than saturated fatty acids (10.1–25.9%) and increased with sprouting. The primary fatty acids detected in the grains, in order of abundance, were linoleic, oleic, palmitic, linolenic, and stearic acids. Millet sprouts contained the lowest total saturated fatty acids and the highest polyunsaturated fatty acids. Amaranth had the highest amount of saturated fatty acids, while buckwheat contained the lowest quantity of polyunsaturated fatty acids. The lowest omega-6/omega-3 ratio was 7 to 1 in sprouted rye and 8 to 1 in sprouted barley. Full article

Securing good feed and sustaining production is one of the main pillars of the livestock production sector. However, this is difficult to achieve in many different environments or circumstances. The production of fodder in a hydroponic system allows for sustainable production throughout the year and provides many benefits to the animal. However, ways must be found to improve the quality of hydroponic fodder and extend its shelf life. In this study, hydroponic barley fodder was produced by mixing it with mung bean seeds at different mixing ratios. In addition, silage was prepared from the resulting fodder by mixing it with barley straw to reduce the high moisture. The results of this study showed that the proportions of the components of nutritional value in the produced fodder were increased, especially the proportion of proteins, when the percentage of mung beans in the mixture was increased. In addition, the preservation of hydroponic fodder using the silage method resulted in obtaining a higher percentage of dry matter compared to fresh fodder and increased the preservation time. This brings many advantages to farmers and livestock producers, as well as researchers in the field, to expand the scope of experiments to other fodder mixtures and the sustainable production of good fodder in hydroponic systems. Full article

In response to the demand for healthier foods in the current market, this study aimed to develop a new bread product using a fermented food product (FFP), a plant-based product composed of soya flour, alfalfa meal, barley sprouts, and viable microorganisms that showed beneficial effects in previous studies. White bread products prepared with three different substitution levels (5, 10, and 15%) of FFP were evaluated for physical characteristics (loaf peak height, length, width), color indices (lightness, redness/greenness, yellowness/blueness), quality properties (loaf mass, volume, specific volume), protein content, crumb digital image analysis, and sensory characteristics. The results revealed that FFP significantly affected all studied parameters, and in most cases, there was a dose–response effect. FFP supplementation affected the nutritional profile and increased the protein content (p < 0.001). The sensory test indicated that consumer acceptance of the studied sensory attributes differed significantly between groups, and bread with high levels of FFP (10 and 15% FFP) was generally more poorly rated than the control (0%) and 5% FFP for most of the variables studied. Despite this, all groups received acceptable scores (overall liking score ≥ 5) from consumers. The sensory analysis concluded that there is a possible niche in the market for these improved versions of bread products. Full article

Water salinity is a critical cause of the decrease in quality of fodder plants. The use of saline water as an alternative to fresh water requires the production of elite plant varieties that can tolerate excess amounts of sodium chloride. In this study, we evaluated six genotypes of barley (Hordeum vulgare L.) used as sprout fodder for their tolerance to saline water conditions. The six genotypes were tested for their germination vigor, α-amylase activity, root system architecture (RSA) phenotyping, relative water content (RWC), chlorophyll content (ChC), reactive oxygen species accumulation (ROS), and total antioxidant capacity. Increasing the salt concentration caused a significant decrease in the germination time, α-amylase activity, germination percentage, ChC, and RWC of all the genotypes, but significant differences in the RSA and ChC were detected. In addition, the plasticity of these characteristics at the seedling stage increased their potential to select varieties that could produce high amounts of green fodder when fresh water alternatives are used. Strong and positive correlations were detected between the green carpet formed under the salt treatment and ChC at the seedling stage for a local genotype and G134. Full article

Whole-grain food ingredients enable the most balanced food products to be obtained, thus forming an important part of a healthy and sustainable diet. Wheat and barley grains are a traditional source of food ingredients for breads, breakfasts, drinks, and snacks in Russia. Such foods are suitable for all ages with many health benefits. However, the modern metropolitan citizen consumes large quantities of refined cereal products, thus impoverishing their diet. An alternative in dietary fortification could be sprouted and fermented food ingredients with an increased nutritional value. The present work was carried out to study the effect of a combination of germination with ultrasound treatment and fermentation with a complex starter of cereal crops on antioxidant activity and γ-aminobutyric acid content of food ingredients with the possibility of using them in the matrix of food products. In order to obtain germinated food ingredients, we used crops with the highest yield in the Ural region (Russia): two samples of soft spring wheat (Triticum aestivum L.) and a sample of spring barley grain (Hordeum vulgare L.). Obtaining food ingredients was divided into successive stages: ultrasonic treatment (22 ± 1.25 kHz) was performed by means of changing power and length of time (245 W/L, intensity for 5 min); germination and fermentation used complex starter “Vivo Probio”. The proposed technology of germination with haunting fermentation of cereal crops resulted in food ingredients with a more uniform distribution of granulometric composition, a low proportion of fine particles (4.62–104.60 µm) (p < 0.05) and large particles (418.60–592.00 µm) (p < 0.05). The particle size range (31.11–248.90 μm) (p < 0.05) was predominant. The germination and fermentation process resulted in 26 to 57% (p < 0.05) lower phytic acid content, 35 to 68% (p < 0.05) higher flavonoid content, 31 to 51% (p < 0.05) higher total antioxidant activity, 42.4 to 93.9% (p < 0.05) higher assimilability, and 3.1 to 4.7 times (p < 0.05) higher γ-aminobutyric acid content, which will allow production of food products with pronounced preventive action. The data was analyzed via one-way ANOVA analysis of variance using the free web-based software. The combination of the germination process with ultrasound treatment and subsequent fermentation with a complex starter can be used to support the development of healthful food products with increased GABA and antioxidant activity. Full article

In this study, the process of the vacuum impregnation of Kangoo barley grain, at the stage of soaking, was used in the production of light malt. The influence of vacuum impregnation on the speed of the water uptake by the barley, at temperatures of 12, 14, 16 and 18 °C, was also analyzed. At this stage of the research, the grain was soaked in water to obtain a moisture content of approximately 42%. The samples for the moisture content tests were taken every 2 h. The grain intended for malt was soaked in an air–water system and was kept submerged in water for 6 h. It was then removed from the water and kept for 18 h. The grain was aerated during the soaking process. The malting and soaking lasted eight days at temperatures of 12, 14, 16 and 18 °C. The samples for further testing were taken daily. Then, each of the samples was dried, following the same procedure. The sprouts were removed immediately after the dried samples contained approximately 4% moisture. Following a 3-month maturation process, the congress wort was produced from the malt. The pH and the extract content in the wort were tested. It was found that the process of vacuum impregnation significantly accelerates the uptake of water by the grain. In almost all cases, the influence of the tested factors on the pH of the wort and the extract content was also observed. Full article