Search Results (633)

Growers in the grain-producing continental cold desert and cold semiarid regions are interested in the local adaptation of winter malting barley (Hordeum vulgare) as a potential alternative crop to winter wheat (Triticum aestivum). Variety selection for specific environments is a critical first step in producing high yields of winter malting barley at the same production costs. Twenty-two winter malting barley entries were planted under irrigation in randomized complete blocks at New Mexico State University’s Agricultural Science Center at Farmington (cold desert; 3 replicates) and Rex E. Kirksey Agricultural Science Center at Tucumcari (cold semiarid; 4 replicates) in September 2023 and harvested for grain in July 2024. All entries at Tucumcari were heavily grazed by wildlife over winter, which may have influenced grain production of some varieties, although there was no site × cultivar interaction for grain yield, which ranged from 2558 to 4157 kg ha⁻¹. Irrigation and N fertilization differences between sites likely influenced (p < 0.0001) grain yield and grain protein (4421 and 2172 kg grain yield ha⁻¹ at Farmington and Tucumcari, respectively; 109 and 93 g grain protein kg⁻¹ at Farmington and Tucumcari, respectively). Future research in cold desert and semiarid regions should evaluate cultivar differences regarding irrigation and nutrient management. Full article

Despite recent biotechnological advancements in the brewing industry, the effective valorization of spent grains from craft beer production remains challenging due to the nutritional variability of cereal-based raw materials. This study analyzes the proteins, free amino acids, fatty acids, and mineral composition of spent grains obtained from two beer types brewed with different proportions of maize grits and malted wheat, in order to assess the influence of adjunct composition. Protein content ranged between 25.81% and 28.43%, with higher values observed in the wheat-based spent grain. Total free amino acids were also higher in the wheat-based sample (190.03 mg/100 g) compared to the maize-based variant (178.66 mg/100 g). Both samples showed a similar fatty acid profile dominated by linoleic acid (51.39–51.58%), while phosphorus was the predominant mineral (up to 2700.03 mg/kg). These results suggest that adjunct type influences the nutritional characteristics of spent grains and provide a basis for their differentiated valorization in sustainable agri-food systems. Full article

Driven by the growing demand for flavor diversification in the global craft beer market, conventional drum roasting for specialty malt faces limitations in time consumption and flavor retention. This study aimed to explore explosive puffing as a novel approach for specialty malt production. Base barley malt was treated via explosive puffing at 0.8 MPa to prepare puffed specialty malt, followed by comprehensive characterization of its physicochemical properties, volatile profile, and antioxidant activity, with brewing trials conducted at 15% grist substitution. Results showed that puffed malt reached a color of 183.15 EBC, with formation of roasted pyrazines and caramel-like furans, and a nearly 3-fold increase in total phenolic content and antioxidant capacity. At 15% addition, the puffed malt maintained wort free amino nitrogen and reducing sugar levels, while significantly enhancing beer color, roasted aroma, and antioxidant activity. These findings demonstrate that explosive puffing is a promising alternative to conventional roasting for producing specialty malt. Full article

Biochars are currently proposed as soil amendments or sorbent materials. There is an extensive scientific literature that deals with biochars originating from different raw materials. However, a holistic physicochemical characterization with simple analytical techniques is needed to provide insights on the characteristics of the biochars produced from malt spent rootlets (MSRs) and how they vary using different pyrolysis temperatures. This way, their properties can be fully understood, and they can be used for commercial purposes more effectively. Initially, the texture of the biochars were visualized by SEM and was quantified by the adsorption/desorption of nitrogen and the Brunauer, Emmett, and Teller (BET) equation. Additionally, the moisture content, the ash content and the pH of each sample were measured. Furthermore, the electrical conductivity of each sample was measured. Different techniques were used to determine the properties of carbon and of the surface functional groups (Total Carbon, XRD, ATR-FTIR) and leachable organic matter. Also, sorption of the methylene blue dye solution has been studied, which is an indication of mesopores for each biochar. Molasses number was also determined, as this is an indicator of macropores. Finally, the chlorine removal rate was determined for each type of biochar. The experiments marked that the change in mass of biochars has stopped after three hours at 50 °C in the drying oven. The measured moisture content ranged from 6 to 11%. The specific surface area of our materials, calculated through the BET equation, for low temperature biochars (e.g., 28 m²/g, at 350 °C), is much lower than that of high temperature pyrolyzed biochar (e.g., 286 m²/g, at 850 °C). The pH value ranged from 7 to 10. The electrical conductivity values of samples ranged from 800 μS/cm to 2.55 mS/cm, and these decreased during the measurement after the second wash with deionized water. Crystallinity increased with increasing pyrolysis temperature whereas the number of functional groups decreased. MSR biochars produced at temperatures equal or higher than 750 °C demonstrate different characteristics to the ones produced at lower temperatures. Full article

Barley remains the fourth most cultivated cereal crop worldwide and is valued for its versatility in malting and brewing, animal feed, human nutrition, and dietary supplements. The identification of genotypes suitable for breeding or specific end-use applications requires multi-environment testing to evaluate agronomic performance, grain quality, and trait stability. In this study, a panel of 50 winter barley genotypes (two-row and six-row) originating from diverse genetic backgrounds was evaluated over three growing seasons (2021–2023) under the environmental conditions of southeastern Romania. Seven traits were analyzed, including three phenological traits (heading time, flowering time and plant height), grain yield, and three quality parameters (thousand-grain weight, protein content, and starch content). Environmental conditions had a strong influence on phenological development and grain yield, whereas grain quality traits showed relatively greater stability, indicating a stronger genetic control. Multivariate analyses (Principal Component Analysis (PCA) and Genotype plus Genotype-by-Environment interaction biplot (GGE biplots)) revealed clear relationships among traits and highlighted contrasting adaptive strategies between the two barley types. In two-row barley, genotypes such as Idra and Sandra combined favorable yield performance with stable grain quality traits and therefore represent promising candidates for breeding programs and large-scale cultivation. In six-row barley, SU-Ellen and LG Zebra showed high productivity and strong starch accumulation, making them valuable genetic resources for yield-oriented breeding, although further improvement in nitrogen use efficiency may be beneficial. The 2022–2023 growing season represented the most restrictive environment, emphasizing the importance of stability under stress conditions. Genotypes located close to the Average Environment Coordination axis (AEC axis) during that season, such as Ametist (six-row) and Lardeya (two-row), may represent promising material for breeding programs targeting drought resilience. Overall, the results expand the phenotypic characterization of winter barley germplasm and identify valuable genetic resources that can support pre-breeding efforts and the development of climate-resilient barley cultivars. Full article

Gastrointestinal indolent B-cell lymphomas (GI-iBCLs) are a group of low-grade, slowly progressive malignancies, accounting for approximately 1–4% of all gastrointestinal tumors. They represent the most common type of extranodal indolent B-cell lymphoma. Their clinical presentation often overlaps with that of benign inflammatory conditions, posing diagnostic challenges. In recent years, the incidence of GI-iBCL has been increasing in Asia and Europe, while advances in molecular pathology have facilitated more precise classification. This review systematically summarizes recent progress in understanding the epidemiology, clinical features, pathogenesis, pathological characteristics, treatment, and prognosis of GI-iBCLs, with a specific focus on mucosa-associated lymphoid tissue (MALT) lymphoma and duodenal-type follicular lymphoma (DTFL). We also discuss critical issues such as the risk of histological transformation, treatment optimization for refractory cases, the potential of molecular markers, and the evolving landscape of precision medicine. Full article

Fungal spores are the main active ingredients in fungal preparations. In this study, we evaluated vegetative spore (oidia) production of the Latvian isolate of Phlebiopsis gigantea PG 182 using liquid-surface (LSF) and solid-state (SSF) fermentation processes in the 450 mL and 700 mL jars, respectively. The effects of medium depth (0.5 or 0.7 cm), malt extract (ME) syrup concentration (25, 50, and 75 g/L) and duration time of cultivation (7, 14, 21 and 28 days) on oidia production and partly on mycelium biomass yield were evaluated in the LSF experiments. The highest spore yields (0.88 ± 0.22) × 10⁷ and (1.10 ± 0.31) × 10⁷ (95% CI) (oidia/g liquid medium) were achieved on day 28 in the LSF process using a medium depth of 0.5 cm and ME concentrations of 25 and 50 g/L, respectively. While in the SSF process, pine sawdust enrichment with wheat bran (0, 5, 10, 15, and 25%) and cultivation time (14, 21 and 28 days) were evaluated under conditions of 8 cm substrate depth. The most promising result was obtained on day 28 with 10% bran supplementation, reaching (24.73 ± 5.09) × 10⁷ (95% CI) (oidia/g solid medium), which is 1.45 and 3.17 times more than after 21 and 14 days of cultivation, respectively. Our findings indicate that SSF with a 10% wheat bran additive produces superior spore yields for P. gigantea isolate PG 182, exceeding benchmarks set by comparable research. Potential for further improvement remains by optimizing the wheat bran (WB)-to-substrate ratio and refining the thermal processing of the solid substrate. Full article

Soil tillage significantly affects yield, grain quality, and the environmental footprint of cereals under Mediterranean rainfed conditions. This two-year field study evaluated five contrasting tillage systems: conventional tillage (CT), disc harrow (DH), chisel plough (CP), and two no-tillage systems, including long-term (NT1, 30 years) and recently established (NT2, 3–4 years), for their effects on yield and quality traits, and greenhouse gas (GHG) emissions of malting barley grown in Central Greece. Conventional tillage achieved the highest aboveground biomass (up to 12.1 t ha⁻¹) and yield (up to 6.3 t ha⁻¹), but resulted in lower thousand-grain weight (TGW) and reduced grain plumpness. In contrast, no-tillage systems produced slightly lower yields (4.3–5.2 t ha⁻¹), significantly higher TGW (up to 58.3 g), and improved grain-size distribution, while maintaining grain protein concentration within acceptable malting thresholds (10.4–11.0%). Environmental assessment indicated substantially lower GHG emissions under no-tillage, with NT2 achieving the lowest carbon footprint (0.19–0.22 kg CO₂ eq kg⁻¹). Carbon footprint estimates revealed that carbon accounting tools prioritize short-term management transitions over long-term no-tillage systems. Year effects reflected differences in rainfall distribution and temperature during critical growth stages. Overall, no-tillage systems provided the most balanced agronomic, qualitative, and environmental performance for malting barley under Mediterranean conditions. Full article

There has continued to be an increase in the production of gluten-free products, including beer. This interest is a combination of responses to both consumers addressing food sensitivities as well as personal preferences. Beer produced from gluten-free grains has a distinct flavor that differs greatly from traditional barley beer. Recently, the use of millet to produce gluten-free beer has increased with larger-scale malting of millet. It is the goal of this project to investigate the chemical composition of the millet beer aroma. The fermentation of millet-based beers was compared to sorghum and barley beers. Beyond this, the impact of common yeast strains on the fermentation of millet-based beers weas also investigated. All brews were regularly monitored for pH, gravity, total titratable acidity, total polyphenols, and free amino nitrogen. In addition, the aroma profile was sampled using Solid-Phase Microextraction (SPME) with chemical separation and identification and quantification using Gas Chromatography with Mass Spectroscopy (GC-MS). The analysis showed the production of acceptable beers; however, the fermentation there is obvious needed to optimize brewing conditions. In addition, the amount of total volatile compounds was found to be significantly different than beer produced using malted barley. Full article

Beer is an alcoholic beverage made primarily from malted cereals, water, hops, and yeast. Although barley is the most common cereal in brewing, corn malts are also used to produce beer in different countries. However, research on their production, physicochemical properties, and aging evolution is limited. In the present study, the evolution of various physicochemical features during the aging of six lager- and ale-fermented corn beers was investigated. Results after 18 months of aging showed decreases in most of the measured properties: total phenolics between 16 and 20%, antioxidant capacity between 17 and 23% by DPPH assay and 23–41% by ABTS assay, free anthocyanins between 38 and 55%, bitterness units between 32 and 42%, and SRM color and color intensity only dropped in lager beers, while in ale beers these properties increased. Finally, tonality increased in lager beers and one ale beer. This study enabled a more in-depth analysis of corn beer, focusing on the evolution of physicochemical properties during aging that are relevant to beer quality. Full article

Hull-less barley (HB) has gained attention for its various health supplements and use in beer brewing across China. The role of HB is somewhat limited, accounting for only 2% of the total production for human food; while approximately 6% is used in malt production, HB contains multiple key ingredients and functional components beneficial for health. These include dietary fiber (DF), protein, starch, and barley malt. These components are instrumental in promoting health benefits, including cardiovascular protection, glycemic regulation, lowering blood cholesterol levels, reducing the risk of colorectal cancer, improving cellular signaling, producing short-chain fatty acids (SCFAs), and promoting the growth of beneficial gut microflora. The structural characteristics of HB, such as size and shape, which are important in influencing these traits, are briefly discussed. Additionally, genetics insights into these traits are vital for understanding the molecular mechanisms and gene expression in response to environmental factors. By leveraging genetic studies, we explore the biosynthesis pathways and quantitative trait loci (QTL) regions that influence these health-promoting traits. Given its versatility, HB has the potential to improve cardiovascular health, supporting nutritional food goals, and enhance malting quality. This review highlights HB’s nutritional profile and genetic potential, showing its promise in supporting both health goals and the malting industry. Full article

Protein Z (PZ) derived from barley malt has been identified as one of the key proteins contributing to foam stability. Recently, PZ was also recognized as an effective carrier, a functionality attributed to its serpin-like activities. This study investigated key structural-functional changes in PZ during thermal processing (mashing and boiling). The structural modifications of PZ variants were analyzed using FT-IR (Fourier Transform Infrared Spectroscopy). The results indicated that the secondary structure of PZ, after mashing, did not change significantly, whereas the β-turn content of PZ after boiling increased to 24.08% ± 0.34%. Interfacial adsorption kinetics, coupled with structural analysis, revealed that PZ, after mashing, exhibited the highest foamability (41.4 ± 0.38%), which was associated with the highest diffusion rate constant (K_diff) (1.05 ± 0.03). In contrast, PZ after boiling demonstrated superior foam stability (68.54 ± 1.12%), which correlated with the highest rearrangement rate constant (K_R) (−6.13 ± 0.06). Moreover, PZ, after mashing, exhibited enhanced inhibitory activity, an effect associated with the removal of glycosylation at Thr344 and Thr350 (located in the reactive center loop of PZ) via enzymatic hydrolysis during the mashing process. In contrast, PZ after boiling resulted in a loss of thrombin inhibitory activity, consistent with protein denaturation at high temperatures. These findings elucidate how structural modifications affect the function of PZ during brewing, thereby providing a scientific foundation for its potential applications across multiple fields. Full article

The growing interest in functional beer production has led to the exploration of unconventional raw materials, such as hemp (Cannabis sativa L.), for brewing applications. This study aimed to evaluate the volatile organic compound (VOC) profile and the macro- and microelement composition of barley wort enriched with varying proportions (10% and 30%) of malted and unmalted hemp seeds, using solid-phase microextraction followed by gas chromatography–mass spectrometry (SPME–GC–MS) and atomic absorption spectrometry (AAS). A total of 64 VOCs were identified across four wort variants: control (barley malt only), 10% malted hemp, 30% malted hemp, and 30% unmalted hemp. The aroma profile was significantly influenced by compounds such as 2,3-butanediol, 1-hexanol, 3-methyl-1-butanol, 3-hydroxy-2-butanone, hexanoic acid, and 4-vinylguaiacol (p < 0.001). Principal component analysis (PCA) revealed clear separation between wort types based on the relative abundance of alcohols, acids, ketones, and phenols, indicating a progressive shift from sweet/malty toward acidic, green, and herbal aroma notes as hemp addition increased. Notably, unmalted hemp seeds resulted in a pronounced dominance of hexanoic acid, which may contribute to earthy and rancid sensory attributes. The evaluation of selected mineral elements showed that the key macroelements differentiating the worts were potassium, magnesium, phosphorus, and calcium, while among the microelements the distinguishing elements were manganese, iron, and sodium. These findings demonstrate the strong modulating effect of aromatic hemp-derived materials on the aroma composition and selected mineral content of brewing worts, supporting their targeted use in novel beer formulations. Full article

Helicobacter pylori (H. pylori) infection is one of the most common bacterial infections worldwide. Its role in infection-associated cancers, such as gastric cancer and mucosa-associated lymphoid tissue (MALT) lymphoma is well known. However, mitochondrial alterations in these malignancies are less documented. Mitochondria are key organelles, maintaining cellular homeostasis under normal and pathological conditions. They regulate complex cellular processes and play a key role in carcinogenesis and cancer progression in H. pylori-associated malignancies. This review summarizes the role of mitochondrial stress in H. pylori infection, gastric cancer, and MALT lymphoma. Full article

Enhancing cereal grain quality while maintaining yield stability represents a pressing global challenge for sustainable agricultural development. Optimizing grain quality in cereal crops, which account for more than 60% of global dietary energy, relies heavily on managing nitrogen dynamics during the heading and grain-filling stages. Late-stage nitrogen application (from heading to early grain-filling stages) optimizes the temporal dynamics of nitrogen supply and exhibits substantial regulatory potential in mediating the yield–quality trade-off. Nitrogen availability can profoundly influence source–sink dynamics, carbon–nitrogen metabolic coordination, and the biosynthesis of storage reserves. This systematic review consolidates current understanding of the molecular and physiological mechanisms by which late-stage nitrogen application affects grain development and final quality in cereals, with a particular focus on major cereal crops including wheat, rice, and malting barley, which represent contrasting quality objectives and nitrogen management requirements. At the physiological level, late-stage nitrogen application delays functional leaf senescence, sustains photosynthetic carbon assimilation capacity, facilitates assimilate transport and partition to developing grains, and optimizes the accumulation dynamics and compositional profiles of starch and protein. At the molecular level, this review elucidates the sequential regulatory cascades governing nitrogen signal perception and transduction, the coordinated transcriptional networks underlying carbon–nitrogen metabolic crosstalk, and the expression dynamics of genes encoding starch biosynthetic enzymes and storage proteins. Integrating those recent research advances, this review also highlights several critical challenges currently facing the field. To address these challenges, we delineate promising avenues for future research including constructing time-series multi-omics frameworks, employing genome-editing technologies to functionally validate key regulatory genes and integrating artificial intelligence and big data analytics. The goal of this review is to establish a theoretical basis for precision nitrogen management strategies designed to optimize cereal crop production, targeting high yield, superior quality, and improved nitrogen use efficiency concurrently. Full article