Search Results (26)

Barley is a good source of dietary fibre, vitamins, and minerals. Moreover, it is a source of polyphenols, which recently have been studied for their antioxidant properties. Barley generally is not eaten in its raw form, and the necessary processing influences the polyphenol content. This study evaluated the content of polyphenol compounds and antioxidant activity before and after thermal treatment typical for that carried out in households (i.e., boiling and subsequent microwave heating). Six genetic materials of hull-less barley were chosen for this study. The results showed that all tested barley genotypes were good sources of polyphenols. The studied thermal processes led to certain reductions in polyphenol content. The antioxidant activity of soluble phenolic compounds and the effects of heat treatment, as analysed by Trolox equivalent antioxidant activity (TEAC) and 2,2-diphenyl-1-picrylhydrazyl assay (DPPH) methods, differed. In the case of the DPPH method, the boiling and subsequent microwave heating indicated growth in antioxidant activity for almost all genotypes. When using the TEAC method, the results were not so clear, as the indicated activity both increased and declined. In the case of insoluble polyphenols, the antioxidant activity decreased for almost all genotypes regardless of the measurement method used. Full article

The limited understanding of the factors that influence intercrop component performance continues to constrain the widespread adoption of intercropping systems. This study examined the relationships between dry yield, yield components, thousand kernel weight (TKW), hectoliter weight (HLW), and crude protein content in spring oat and hull-less barley using principal component analysis with mix data (PCA mix), general linear modeling (GLM), and regression analysis. Results showed that the total intercropping yield of spring oat and pea can match that of oat pure stands. Year, cropping system, and their interaction had significant effects on total dry yield (p < 0.001). Spring oat showed more stable seed quality across years and cultivation systems but had lower crude protein content, TKW, and HLW compared to hull-less barley. TKW and crude protein content were significantly influenced by year, crop species, and their interactions (p < 0.001), as well as cultivation practice*year interaction (p < 0.001), while cultivation practice had no significant effect on HLW (p = 0.904). A stronger negative correlation between dry yield and crude protein was observed in hull-less barley (R² > 57.8%) than in oat (R² < 13.9%), indicating higher protein yield trade-offs in barley. The dry yield–TKW relationship was negative in barley, reaching an R² of 52% in 2023, but it was positive in oat (R² = 26.6% in 2023; 28% in 2024), confirming crop-specific physiological responses under the same agro-ecological conditions. Full article

Phenolic compounds are increasingly valued for their contribution to the antioxidant capacity and nutritional characteristics of cereals. In this study, 38 barley and wheat varieties grown in Croatia were evaluated over three consecutive years to assess the effects of cereal type, growing season, and malting on total phenolic content (TPC) and antioxidant activity (AOA). Wheat and barley are essential small grains because of their importance in human and animal nutrition and their wide adaptability. Barley showed significantly higher TPC (1.37 mg Gallic Acid Equivalent (GAE)/g dw) and AOA (63.34%) compared to wheat varieties (TPC 0.85 mg GAE/g dw; AOA 20.09%), with hull-less barley having the highest values (TPC 1.48 mg GAE/g dw; AOA 66.76%). The growing year significantly affected the accumulation of phenolic compounds, with 2019 yielding the highest TPC (1.46 mg GAE/g dw) and AOA (59.85%). Malting enhanced TPC and AOA, particularly in spring barley, with the most pronounced increase recorded in 2017. Statistical analyses demonstrated clear grouping of samples based on growing year and malting status, with hull-less barley varieties forming stable clusters. Hull-less barley varieties such as GZ-192 have emerged as a valuable source of natural antioxidants with potential application in health-promoting food products. Full article

This study focused on developing a functional bazlama with a lower glycemic index (GI) that is high in β-glucan and rich in plant-based protein. Functional bazlama samples were produced by supplementing bread wheat flour with high β-glucan content hull-less barley flour and high protein content lentil flour (15%, 30%, and 45%). Additionally, mixed bazlama samples (Mix1, Mix2, Mix3, and Mix4) were produced by supplementing them with both barley and lentil flours. The results showed that 3 g of β-glucan could be provided from the bazlama sample and supplemented with 45% barley flour, which meets the threshold to carry health claims. Supplementing with 30% and 45% lentil flour increased the protein content of the bazlama samples to a level qualifying them as a “high protein”. The control bazlama had a high GI, while samples supplemented with 30% and 45% barley or lentil flour and all mixed bazlama samples had medium GI values, and Mix2 had the lowest GI value among all bazlama samples. Also, as the supplementation levels of barley and lentil flour increased, the phenolic contents and antioxidant capacities of the bazlama samples increased. The results of the present study indicate that barley and lentils can be used as an ingredient in traditional flatbreads to obtain products with better functional and nutritional properties. Full article

Cadmium (Cd) toxicity in agricultural soil is increasing globally and significantly impacts crop production and food safety. Tibetan hull-less barley (Hordeum vulgare L. var. nudum), an important staple food and economic crop, exhibits high genetic diversity and is uniquely adapted to the harsh conditions of the Qinghai–Tibet Plateau. This study utilized hydroponic experiments to evaluate the genotypic differences in Cd tolerance among 71 Tibetan hull-less barley genotypes. Physiological assessments revealed significant reductions in various growth parameters under Cd stress compared to normal conditions: soil–plant analysis development (SPAD) value, shoot height, root length, shoot and root fresh weight, shoot and root dry weight, of 11.74%, 39.69%, 48.09%, 52.88%, 58.39%, 40.59%, and 40.52%, respectively. Principal component analysis (PCA) revealed key traits contributing to Cd stress responses, explaining 76.81% and 46.56% of the variance in the preliminary and secondary selection. The genotypes exhibited varying degrees of Cd tolerance, with X178, X192, X215, X140, and X162 showing high tolerance, while X38 was the most sensitive based on the integrated score and PCA results. Validation experiments confirmed X178 as the most tolerant genotype and X38 as the most sensitive, with observed variations in morphological, physiological, and biochemical parameters, as well as mineral nutrient responses to Cd stress. Cd-tolerant genotypes exhibited higher chlorophyll content, net photosynthesis rates, and effective photochemical capacity of photosystem II, along with an increased Cd translocation rate and reduced oxidative stress. This was accompanied by elevated activities of antioxidant enzymes, including superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT), indicating a robust stress response mechanism. These findings could facilitate the development of high-tolerance cultivars, with X178 as a promising candidate for further research and cultivation in Cd-contaminated soils. Full article

This study investigated the transcriptomic mechanisms underlying melatonin accumulation and the enhancement of salt tolerance in hull-less barley seeds subjected to zinc sulphate stress. Following zinc sulphate treatment, hull-less barley seeds demonstrated increased melatonin accumulation and improved salt tolerance. Through transcriptome analysis, the study compared gene expression alterations in seeds (using the first letter of seed, this group is marked as ‘S’), seeds treated with pure water (as the control group, is marked as ‘C’), and germinated seeds exposed to varying concentrations of zinc sulphate (0.2 mM and 0.8 mM, the first letter of zinc sulphate, ‘Z’, is used to mark groups ‘Z1’ and ‘Z2’). The analysis revealed that 8176, 759, and 622 differentially expressed genes (DEGs) were identified in the three comparison groups S.vs.C, C.vs.Z1, and C.vs.Z2, respectively. Most of the DEGs were closely associated with biological processes, including oxidative-stress response, secondary metabolite biosynthesis, and plant hormone signaling. Notably, zinc sulphate stress influenced the expression levels of Tryptophan decarboxylase 1 (TDC1), Acetylserotonin O-methyltransferase 1 (ASMT1), and Serotonin N-acetyltransferase 2 (SNAT2), which are key genes involved in melatonin synthesis. Furthermore, the expression changes of genes such as Probable WRKY transcription factor 75 (WRKY75) and Ethylene-responsive transcription factor ERF13 (EFR13) exhibited a strong correlation with fluctuations in melatonin content. These findings contribute to our understanding of the mechanisms underlying melatonin enrichment in response to zinc sulphate stress. Full article

Barley is rich in phenolic compounds, providing health benefits and making it a valuable addition to a balanced diet. However, most studies focus on these compounds at barley’s final maturity, neglecting their synthesis during grain development and its impact on barley quality for food applications. This study investigates phenolic profiles during grain development in four hull-less barley genotypes with different grain colors, specifically bred for food applications. The objectives were to determine the phenolic profile and identify the optimal maturity stage for maximum phenolic content and antioxidant capacity. Using UPLC-MS/MS and in vitro antioxidant capacity assays, results show that total phenolic compounds decrease as grain matures due to increased synthesis of reserve components. Flavan-3-ols, phenolic acids, and flavone glycosides peaked at immature stages, while anthocyanins peaked at physiological maturity. The harvest stage had the lowest phenolic content, with a gradient from black to yellow, purple, and blue genotypes. Antioxidant capacity fluctuated during maturation, correlating positively with phenolic compounds, specially bound phenolic acids and anthocyanins. These findings suggest that early harvesting of immature grain can help retain bioactive compounds, promoting the use of immature barley grains in foods. To support this market, incentives should offset costs associated with decreased grain weight. Full article

Although the Med-Diet is a healthy diet model, it is affected by current dietary habits. Therefore, new foods with improved nutritional value should be developed to respond to the needs of people following the Med-Diet. This study was focused on developing high-β-glucan flat bread (bazlama) with a relatively lower GI. A bread wheat (cv. Tosunbey) flour was enriched with the flour of a high-β-glucan-content hull-less barley (cv. Chifaa) flour (15, 30, 45 and 60%) to develop a functional bazlama. The nutritional and technological properties of bazlama samples enriched with barley flour were compared with the ones produced from bread wheat. All of the barley flour-enriched bazlama samples had higher yellowness values (b*) than the control (both crumb and crust), which is generally preferred by the consumers. Texture results indicated that bazlama samples became harder with the increase in barley flour supplementation level. The results showed that 3 g of β-glucan can be provided from the barley flour-enriched bazlama samples (at 45 and 60% levels), and this is the limit to carry health claims. The bazlama samples enriched with barley flour were richer in Mg, K, Mn, Fe, and Zn minerals than the control (100% Tosunbey flour). While the glycemic index (GI) of commercial bread wheat and Tosunbey bazlama samples were high (88.60% and 79.20%, respectively), GI values of the bazlama samples enriched with 60% (64.73) and 45% barley flour (68.65) were medium. The lower GI values of barley flour-enriched bazlama samples are probably due to the higher β-glucan contents of the bazlama samples. Additionally, as the barley flour supplementation level of the bazlama samples increased, the phenolics and antioxidant capacities of free and bound extracts increased compared to bread wheat bazlama. The results indicated that hull-less barley (cv. Chifaa) with high β-glucan content may be utilized at relatively higher levels (45 and 60%) to produce bazlama with improved nutritional properties. Full article

In wholemeal bread production, scalding and fermentation contribute to the improvement of the structural characteristics of the dough and bread. The influence of fermented scald on rye and barley dough and bread structure formation was specified in this study. The microstructural analysis performed using a scanning electron microscope revealed the separation of phases during the fermentation of scalds. According to the storage G′ and loss G″ moduli, both scalds exhibited elastic character over viscous. The fermentation of barley scald increased both moduli and complex viscosity, while no substantial changes were observed in the fermented rye scald. The addition of fermented scald containing partially hydrolyzed starch and a fraction of water-soluble compounds contributed positively to the formation of a well-organized structure of dough fermented for 4 h. Fermentation substantially reduced the dough’s complex viscosity and moduli values, confirming the partial structure alteration leading to the viscous portion increase. The dough with fermented scald showed a significantly lower loss factor than the dough without fermented scald, indicating enhanced mechanical process ability. The most substantial weakening of the structure was observed for dough without scald. The addition of rye scald to the rye dough promoted the formation of fewer pores with relatively smaller specific volumes. Full article

The complex of polysaccharides of the grain transforms during processing and modifies the physical and chemical characteristics of bread. The aim of the research was to characterize the changes of glucans, mannans and fructans in hull-less barley and wholegrain wheat breads fermented with spontaneous hull-less barley sourdough, germinated hull-less barley sourdough and yeast, as well as to analyze the impact of polysaccharides on the physical parameters of bread. By using the barley sourdoughs for wholegrain wheat bread dough fermentation, the specific volume and porosity was reduced; the hardness was not significantly increased, but the content of β-glucans was doubled. Principal component analysis indicates a higher content of β-glucans and a lower content of starch, total glucans, fructans and mannans for hull-less barley breads, but wholegrain wheat breads fermented with sourdoughs have a higher amount of starch, total glucans, fructans and mannans, and a lower content of β-glucans. The composition of polysaccharides was affected by the type of flour and fermentation method used. Full article

The Tibetan Plateau is regarded as the third pole of the earth and is one of the least explored places on the planet. Tibetan hull-less barley (Hordeum vulgare L. var. nudum) is the only cereal crop grown widely in the Tibetan Plateau as a staple food. Extensive and long-term cropping of barley may influence the soil’s chemical and biological properties, including microbial communities. However, microbiota associated with hull-less barley is largely unexplored. This study aimed to reveal the composition and diversity of bacterial and fungal communities associated with the hull-less barley at different elevations in the Tibetan Plateau. The core bacterial and fungal taxa of Tibetan hull-less barley were identified, with Bacillaceae, Blastocatellaceae, Comamonadaceae, Gemmatimonadaceae, Planococcaceae, Pyrinomonadaceae, Sphingomonadaceae, and Nitrospiraceae being the most abundant bacterial taxa and Ceratobasidiaceae, Chaetomiaceae, Cladosporiaceae, Didymellaceae, Entolomataceae, Microascaceae, Mortierellaceae, and Nectriaceae being the most abundant fungal taxa (relative abundance > 1%). Both bacterial and fungal diversities of hull-less barley were affected by altitude and soil properties such as total carbon, total nitrogen, and available phosphorus and potassium. Both bacterial and fungal diversities showed a significant negative correlation with altitude, indicating that the lower elevations provide a conducive environment for the survival and maintenance of hull-less barley-associated microbiota. Our results also suggest that the high altitude-specific microbial taxa may play an important role in the adaptation of the hull-less barley to the earth’s third pole. Full article

A vigorous root system in barley promotes water uptake from the soil under water-limited conditions. We investigated three spring barley genotypes with varying water stress responses using rhizoboxes at the seedling stage. The genotypes comprised two elite German cultivars, Barke and Scarlett, and a near-isogenic line, NIL 143. The isogenic line harbors the wild allele pyrroline-5-carboxylate synthase1-P5cs1. Root growth in rhizoboxes under reduced water availability conditions caused a significant reduction in total root length, rooting depth, root maximum width, and root length density. On average, root growth was reduced by more than 20% due to water stress. Differences in organ proline concentrations were observed for all genotypes, with shoots grown under water stress exhibiting at least a 30% higher concentration than the roots. Drought induced higher leaf and root proline concentrations in NIL 143 compared with any of the other genotypes. Under reduced water availability conditions, NIL 143 showed less severe symptoms of drought, higher lateral root length, rooting depth, maximum root width, root length density, and convex hull area compared with Barke and Scarlett. Within the same comparison, under water stress, NIL 143 had a higher proportion of lateral roots (+30%), which were also placed at deeper substrate horizons. NIL 143 had a less negative plant water potential and higher relative leaf water content and stomatal conductance compared with the other genotypes under water stress. Under these conditions, this genotype also maintained an enhanced net photosynthetic rate and exhibited considerable fine root growth (diameter class 0.05–0.35 mm). These results show that water stress induces increased shoot and root proline accumulation in the NIL 143 barley genotype at the seedling stage and that this effect is associated with increased lateral root growth. Full article

The development of microorganisms of sourdough and biodiversity of microbiota can be influenced by changing the parameters of the technological process such as the ratio of flour and added water, the fermentation temperature and time. The Box–Behnken design methodology was used to determine the optimal parameters for the three-phase spontaneous backslopping fermentation process of hull-less barley sourdough, as well as to characterize the microbiological diversity. The optimized parameters of backslopping fermentation are flour and water ratio 1:1.13, temperature 30 °C, time 24 h in the 1st backslopping; the inoculate, flour and water ratio 1:1:1.3, temperature 31 °C, time 14 h in the 2nd backslopping, and the inoculate, flour and water ratio 1:1:1.5, and temperature 28.5 °C, time 12 h in the 3rd step of backslopping. In the controlled spontaneous fermentation environment in three backslopping steps, the microbiological research of hull-less barley sourdough has confirmed the dominance of species Pediococcus pentosaceus in the 3rd backslopping step of spontaneous fermentation. The developed spontaneous hull-less barley sourdough is consistent with the number of lactic bacteria and yeasts in line with that seen by the active sourdough. Full article

In our study, we focused on the link among various parameters of chlorophyll a fluorescence and yield elements in the barley doubled haploid (DH) lines. There were significant differences in all studied DH lines, both in yield components and parameters of chlorophyll a fluorescence. The most variable parameter was overall performance index of PSII (PI) while the least was the amount of energy trapped in PSII reaction centers (TRo/CS). Considering yield components, high variation was also observed in the subsequent order from highest to lowest variation: biomass, thousand-grain weight (TGW) and grain number per plant (GNP). Significant negative correlation was found among the following fluorescence parameters: PI and light energy absorption (ABS/CS), as well as between maximum photochemical efficiency (Fv/Fm) and TGW, and between biomass and electron acceptors pool size from PSII (Area). Conversely, significant positive correlation was found between: Area and PI, Area and energy used for electron transport (ETo/CS), Area and GNP, PI and ETo/CS, PI and GNP, ABS/CS and TRo/CS, as well as between ETo/CS and GNP. Yield components combined with fluorescence parameters of chlorophyll a expressed with canonical variate analysis did not clearly distinguish the barley DH lines into hulled and hull-less groups. The mean value for these groups significantly differs only for ETo/CS and TGW values. The other parameters are distributed almost uniformly in hulled and hull-less lines. However, certain hull-less DH lines possess higher yield parameters compared to parental forms, which suggests a possibility of occurrence of transgression effects. The results suggest the chance to find valuable hull-less forms that are desired by breeders and plant producers, since these forms possess favorable functional features. Full article

Arabinoxylan (HBAX-60) was fractioned from alkaline-extracted arabinoxylan (HBAX) in the whole grain of hull-less barley (Hordeum vulgare L. var. nudum Hook. f. Poaceae) by 60% ethanol precipitation, which was studied for physicochemical properties and structure elucidation. Highly purified HBAX-60 mainly composed of arabinose (40.7%) and xylose (59.3%) was created. The methylation and NMR analysis of HBAX-60 indicated that a low-branched β-(1→4)-linked xylan backbone possessed un-substituted (1,4-linked β-Xylp, 36.2%), mono-substituted (β-1,3,4-linked Xylp, 5.9%), and di-substituted (1,2,3,4-linked β-Xylp, 12.1%) xylose units as the main chains, though other residues (α-Araf-(1→, β-Xylp-(1→, α-Araf-(1→3)-α-Araf-(1→ or β-Xylp-(1→3)-α-Araf-(1→) were also determined. Additionally, HBAX-60 exhibited random coil conformation in a 0.1 M NaNO₃ solution. This work provides the properties and structural basis of the hull-less barley-derived arabinoxylan, which facilitates further research for exploring the structure–function relationship and application of arabinoxylan from hull-less barley. Full article