Bioactive compounds of highland barley and their health benefits

The Impact of Peeling on Highland Barley's Digestive Properties: In Vitro and In Vivo Insights

Highland barley is a low-glycemic-index grain, and its slow-digesting starch can help delay or prevent the onset and progression of type Ⅱ diabetes. Peeling processes can alter the composition of highland barley, potentially changing its digestive properties. This study explored how changes in nutritional components due to different peeling times (zero, one, two, and three times) affected the digestion and absorption of barley during the gastric and intestinal phases and the utilization of undigested substrates at the distal end of the digestive tract, as well as their impact on fasting blood glucose regulation. The findings indicated that highland barley with fewer peeling times, which retained its outer layer that is rich in dietary fiber, protein, and polyphenols, delayed starch digestion and exhibited better hypoglycemic effects. Compared to unpeeled highland barley, the starch digestion rates of highland barley with one, two, and three peeling times increased by 2.82%, 18.62%, and 26.43% (p < 0.05). Based on microstructure, at the same enzymatic digestion time, starch with fewer peeling times retained a more intact granule structure. In mice with dysregulated glucose and lipid metabolism induced by the HFD/STZ method, highland barley with fewer peeling times exhibited a stronger hypoglycemic effect (6.13 mmol/L and 6.07 mmol/L). Additionally, the highland barley dietary intervention improved the gut microbiota composition in these mice, restoring the Firmicutes/Bacteroidetes ratio balance and enriching various probiotics, such as Akkermansia and Lactobacillus. Furthermore, this effect was inversely proportional to the number of peeling times.

Effect of different thermal treatments on starch digestion of Tsamba (Highland barley products): Insights from starch structural properties and enzyme activity

This study elucidated the mechanisms involved in the impact of Tsamba (a highland barley product) starch digestibility by different thermal treatments. The results demonstrate that different thermal processing methods (microwave, roasting, sand frying, frying, baking, and steaming) significantly alter the polyphenol content of highland barley, which in turn affects its ability to inhibit α-amylase activity. SEM, CLSM, XRD and FTIR were used to evaluate the effects on starch microstructure and digestibility. The microstructure, short-range order, and crystalline structure of starch would modify after different thermal treatments. Notably, the starch structure with the least disruption and improvement in resistance to enzyme hydrolysis suggests that microwaves may be an effective way to produce foods with higher resistant starch content. This study provides valuable insights into dietary strategies for the management of starch digestibility in people with diabetes.

Critical review on the intervention effects of flavonoids from cereal grains and food legumes on lipid metabolism

Obesity, often caused by disorders of lipid metabolism, is a global health concern. Flavonoids from staple grains and legumes are expected as a safer and more cost-effective alternative for the future development of dietary flavonoid-based anti-obesity dietary supplements or drugs. This review systematically summarized their content variation, metabolism in the human body, effects and molecular mechanisms on lipid metabolism. These flavonoids intervene in lipid metabolism by inhibiting lipogenesis, promoting lipolysis, enhancing energy metabolism, reducing appetite, suppressing inflammation, enhancing insulin sensitivity, and improving the composition of the gut microbial. Fermentation and sprouting techniques enhance flavonoid content and these beneficial effects. The multidirectional intervention of lipid metabolism is mainly through regulating AMPK signaling pathway. This study provides potential improvement for challenges of application, including addressing high extraction costs and improving bioavailability, ensuring safety, filling clinical study gaps, and investigating potential synergistic effects between flavonoids in grains and legumes, and other components.

Control efficacy and joint toxicity of broflanilide mixed with commercial insecticides to an underground pest, the black cutworm in highland barley

BACKGROUND

The highland barley, Hordeum vulgare L., is a staple food crop with superior nutritional functions in Xizang, China. It is often damaged by the black cutworm, Agrotis ipsilon (Hufnagel), which is an underground pest and difficult to effectively manage. To introduce a novel insecticide with unique mode of action, broflanilide (BFL) and its binary mixtures with chlorantraniliprole (CAP), fluxametamide, β-cypermethrin or imidacloprid were screened out as seed treatment to control black cutworm in highland barley in the present study.

RESULTS

In the laboratory bioassays, BFL had outstanding insecticidal activity to black cutworm with a median lethal dose (LD50) of 0.07 mg kg-1. The mixture of BFL × CAP at the concentration ratio of 7:40 exhibited the highest synergistic effect with a co-toxicity coefficient of 280.48. In the greenhouse pot experiments, BFL and BFL × CAP seed treatments at 8 g a.i. kg-1 seed could effectively control black cutworm, with a low percentage of injured seedlings <20% and high control efficacies of 93.33-100% during a period of 3-12 days after seed emergence. Moreover, BFL and BFL × CAP seed treatments could promote the seed germination and seedling growth of highland barley at the tested temperatures of 15, 20 and 25 °C.

CONCLUSION

Our results indicated that BFL and BFL × CAP were effective and promising insecticides as seed treatment to control black cutworm in highland barley. © 2024 Society of Chemical Industry.

Valorization of barley (Hordeum vulgare L.) brans from the sustainable perspective: A comprehensive review of bioactive compounds and health benefits with emphasis on their potential applications

Barley is an important source of sustainable diets for humans, while its brans is commonly disposed as wastes. The recycling of barley brans has become a key for facilitating the valorization of barley as a whole to achieve its sustainable development. This review summarized the value of barley brans as an excellent source of multiple functional components (phenolic compounds, β-glucan, and arabinoxylan), which conferred extensive health benefits to barley brans mainly including antioxidant, anti-obesity and lipid-lowering, anti-diabetic, and hepatoprotective properties. The utilization of barley brans reflected a great potential for sustainable development. Exploiting of food products and edible films containing barley brans or their bioactive compounds and non-food applications (preparation of bioactive substances, laccase enzymes, and biosorbents) have been attempted for supporting the zero-waste concept and circular economy. Considering their diverse applications, effective extraction techniques of bioactive compounds from barley brans and their safety are the priority of future research.

Review on mechanisms of hypoglycemic effects of compounds from highland barley and potential applications

The rising prevalence of metabolic diseases, such as diabetes and obesity, presents a significant global health challenge. Dietary interventions, with their minimal side effects, hold great promise as effective strategies for blood sugar management. Highland barley (HB) boasts a comprehensive and unique nutritional composition, characterized by high protein, high fiber, high vitamins, low fat, low sugar, and diverse bioactive components. These attributes make it a promising candidate for alleviating high blood sugar. This review explores the mechanisms underlying the glucose-lowering properties of HB, emphasizing its nutritional profile and bioactive constituents. Additionally, it examines the impact of common HB processing techniques on its nutrient composition and highlights its applications in food products. By advancing the understanding of HB's value and mechanisms in diabetes prevention, this review aims to facilitate the development of HB-based foods suitable for diabetic patients.

Ferulic acid restores mitochondrial dynamics and autophagy via AMPK signaling pathway in a palmitate-induced hepatocyte model of metabolic syndrome

Mitochondrial dysfunction, characterized by elevated oxidative stress, impaired energy balance, and dysregulated mitochondrial dynamics, is a hallmark of metabolic syndrome (MetS) and its comorbidities. Ferulic acid (FA), a principal phenolic compound found in whole grains, has demonstrated potential in ameliorating oxidative stress and preserving energy homeostasis. However, the influence of FA on mitochondrial health within the context of MetS remains unexplored. Moreover, the impact of FA on autophagy, which is essential for maintaining energy homeostasis and mitochondrial integrity, is not fully understood. Here, we aimed to study the mechanisms of action of FA in regulating mitochondrial health and autophagy using palmitate-treated HepG2 hepatocytes as a MetS cell model. We found that FA improved mitochondrial health by restoring redox balance and optimizing mitochondrial dynamics, including biogenesis and the fusion/fission ratio. Additionally, FA was shown to recover autophagy and activate AMPK-related cell signaling. Our results provide new insights into the therapeutic potential of FA as a mitochondria-targeting agent for the prevention and treatment of MetS.

Effects of synergistic modification using alkalis and guar gum on the pasting, rheological, and microstructural properties of germinated highland barley starch gels

Germination treatment of highland barley enhances its nutritional value while weakening the starch gel properties. This study aims to enhance the characteristics of germinated highland barley starch (GBS) by exploring the synergistic effects of two alkalis (Na2CO3 and NaHCO3) and guar gum (GG) on GBS gel properties. The combined action of alkalis and GG significantly improved the peak viscosity, setback viscosity, and hardness compared with GG alone. The highest G' and G" reached 998 and 204 Pa at 0.4% Na2CO3 addition, which were increased by nearly 44% and 50%, respectively. Fourier-transform infrared spectral analysis revealed that the alkalis strengthened interaction forces, particularly with intensified absorption peaks at 3200-3700 cm-1 and 1550-1750 cm-1. The Na2CO3 and NaHCO3 reduced the spin-spin relaxation time (T2), resulting in a dense starch gel network. This study contributes to enhancing the market application of GBS and offers innovative insights for modifying other starches.

Phytochemical analysis, GC-MS characterization and antioxidant activity of Hordeum vulgare seed extracts

Barley scientifically known as Hordeum vulgare (HV) is a major grain crop. Over the course of time, great interest has been developed in the usage of barley, because of its various pharmacological activities. Current study is designed to determine the chemical constituents of Hordeum vulgare (HV) seed extract by GC-MS technique, and Invitro antioxidant assays i.e. 1,1-diphenyl-2-picryl-hydrazyl free radical (DPPH) and 2-azino-bis(3-ethyl benzthiazoline-6-sulfonic acid) (ABTS) methods. GC-MS identified 16 non-polar compounds in the hexane extract of HV plant, which includes carboxylic acid (6.25%), fatty acid (37.5%), carboxylic acid amide derivative of fatty acid (6.25%), triterpinoids (18.75%), fat soluble vitamin (6.25%), phytosterol (6.25%), stigmastanes (6.25%), beta diketones (6.25%), and cycloartenol (6.25%) respectively. The major compound includes Hexadecanoic acid, methyl ester (6.84%), n-Hexadecanoic acid (8.58%), 9,12-Octadecanoic acid (Z,Z)-, Methyl Ester (8.04%), 9,12-Octadecadienoic acid (Z,Z) (57.01%), Lup-20(29)-en-3-one (3.57%), γ-Sitosterol (3.31%). Some constituents such as Lup-20(29)-en-3-one, campesterol and squalene were observed and were not previously reported. Total phenolic and total flavonoid content were determined using spectrophotometric technique and calculated as gallic acid equivalents GAE/g dry weight and rutin equivalent RE/g of dry weight respectively.The highest phenolic content exhibited by the acetone extract of HV seedsi.e. 0.0597 mg GAE/g while the highest flavonoid content exhibited by dichloromethane extract i.e. 0.09 mg RE/g and 0.25 mg QE/g of dry weight respectively. All the extracts showed significant antioxidant activity in DPPH and ABTS cation decolorization assays. Methanol and dichloromethane extract showed the highest DPPH radical scavenging activity i.e. 52.41% and 42.07% at the concentration of 100 mg/ml respectively. Moreover, the IC50 has been determined by the acetone and methanol extract of HV seeds. The high antioxidant activity of its seed extracts has made this plant pharmacologically important. Conclusively, there is a vast scope to further explore the active principals of barley so that more of its pharmacological properties can be identified.

The Quality Evaluation of Highland Barley and Its Suitability for Chinese Traditional Tsampa Processing

The physicochemical traits of highland barley prominently affect the quality of Tsampa. To find out the relevance between the physicochemical properties of raw material and the texture parameters of processed products, twenty-five physicochemical traits and ten quality parameters for seventy-six varieties of highland barley were measured and analyzed. The results showed that there was a significant difference between the physicochemical indexes for highland barleys of various colors. The dark highland barley generally has more fat, protein, total dietary fiber, phenolic, Mg, K, Ca, and Zn and less amylose, Fe, Cu, and Mo than light colored barley. Then, these highland barleys were made into Tsampa. A comprehensive quality evaluation model based on the color and texture parameters of Tsampa was established through principal component analysis. Then, cluster analysis was used to classify the tested samples into three edible quality grades predicated on the above evaluation model. At last, the regression analysis was applied to establish a Tsampa quality predictive model according to the physicochemical traits of the raw material. The results showed that amylose, protein, β-Glucan, and a* and b* could be used to predict the comprehensive quality of Tsampa. The predicted results indicated that 11 of 14 validated samples were consistent with the actual quality, and the accuracy was above 78.57%. Our study built the approach of the appropriate processing varieties evaluation. It may provide reference for processing specific highland barley.

The Composition, Structure, and Functionalities of Prolamins from Highland Barley

The composition, structure, and functionalities of prolamins from highland barley were investigated. These parameters were compared with those of the commonly applied prolamins (zein). There are more charged and hydrophilic amino acids in highland barely prolamins than zein. The molecular weight of highland barely prolamins was between 30 and 63 kDa, which was larger than that of zein (20 and 24 kDa). The main secondary structure of highland barely prolamins was β-turn helices, while α-helical structures were the main secondary structure in zein. The water holding capacity, thermal stability, emulsifying capacity, and stability of prolamins from highland barley were significantly higher than in zein, while the opposite results were observed for oil absorption capacity between the two. The diameter of fibers prepared using highland barely prolamins was almost six times that of zein, while highland barely prolamins formed ribbon structures instead of fibers. Therefore, the results provide guidance for applications of prolamins from highland barley.

Cultivation, nutritional value, bioactive compounds of morels, and their health benefits: A systematic review

Morels are valuable mushrooms being used as foods and medical substances for a long history. The commonly cultivated morel species include M. eximia, M. importuna, and M. sextelata in China, M. conica and M. esculenta in the US. Morels' nutritional profile mainly consists of carbohydrates, proteins, fatty acids, vitamins, minerals, and organic acids, which are also responsible for its complex sensory attributes and health benefits. The bioactive compounds in morels including polysaccharides, phenolics, tocopherols, and ergosterols contribute to the anti-oxidative abilities, anti-inflammation, immunoprotection, gut health preservation, and anti-cancer abilities. This review depicted on the cultivation of morels, major bioactive compounds of different morel species both from fruit bodies and mycelia, and their health benefits to provide a comprehensive understanding of morels and support the future research and applications of morels as high-value functional food sources.

Highland Barley Starch: Structures, Properties, and Applications

Highland barley (HB) is a nutritious crop with excellent health benefits, and shows promise as an economically important crop with diverse applications. Starch is the main component of HB and has great application potential owing to its unique structural and functional properties. This review details the latest status of research on the isolation, chemical composition, structure, properties, and applications of highland barley starch (HBS). Suggestions regarding how to better comprehend and utilize starches are proposed. The amylopectin content of HBS ranged from 74% to 78%, and can reach 100% in some varieties. Milling and air classification of barley, followed by wet extraction, can yield high-purity HBS. The surface of HBS granules is smooth, and most are oval and disc-shaped. Normal, waxy, and high-amylose HBS have an A-type crystalline. Due to its superb freeze-thaw stability, outstanding stability, and high solubility, HBS is widely used in the food and non-food industries. The digestibility of starch in different HB whole grain products varies widely. Therefore, the suitable HB variety can be selected to achieve the desired glycemic index. Further physicochemical modifications can be applied to expand the variability in starch structures and properties. The findings provide a thorough reference for future research on the utilization of HBS.

HvGST plays a key role in anthocyanin accumulation in colored barley

Blue aleurone of barley is caused by the accumulation of delphinidin-based derivatives. Although these compounds are ideal nutrients for human health, they are undesirable contaminants in malt brewing. Therefore, the ability to add and remove this trait easily would facilitate breeding barley for different purposes. Here we identified a glutathione S-transferase gene (HvGST) that was responsible for the blue aleurone trait in Tibetan qingke barley by performing a genome-wide association study and RNA-sequencing analysis. Gene variation and expression analysis indicated that HvGST also participates in the transport and accumulation of anthocyanin in purple barley. Haplotype and the geographic distribution analyses of HvGST alleles revealed two independent natural variants responsible for the emergence of white aleurone: a 203-bp deletion causing premature termination of translation in qingke barley and two key single nucleotide polymorphisms in the promoter resulting in low transcription in Western barley. This study contributes to a better understanding of mechanisms of colored barley formation, and provides a comprehensive reference for marker-assisted barley breeding.

Modified Highland Barley Regulates Lipid Metabolism and Liver Injury in High Fat and Cholesterol Diet ICR Mice

Highland barley (Hordeum vulgare L. HB) has been demonstrated to have a series of dietotherapy values, including being low fat, low sugar, high fiber, and especially high in β-glucan. Long-term consumption could reduce the incidence of chronic diseases and metabolic syndromes. In this study, the regulating effect of modified highland barley (MHB) products, namely microwave fluidized HB, extruded and puffed HB, and ultrafine pulverized HB on lipid metabolism and liver injury in mice fed a high fat and cholesterol diet (HFCD) was investigated using microbiota diversity gene sequencing and untargeted metabolomics. A total of six groups of mice were supplemented with a normal diet or an HFCD, with or without MHB, and the experimental period lasted 10 weeks. The obtained results demonstrated that MHB supplementation could effectively reverse the increase in body weight gain and adipose tissue accumulation caused by an HFCD (p < 0.05). Moreover, serum biochemical parameters showed that MHB supplementation significantly decreased total cholesterol (TC), triglyceride (TG), and low-density lipoprotein cholesterol (LDL-C) levels, while increasing high-density lipoprotein cholesterol (HDL-C) levels. The results of hematoxylin and eosin (H&E) assays showed that MHB supplementation could significantly improve the liver injury and adipose tissue accumulation. In addition, 16S rRNA amplicon sequencing showed that MHB supplementation increased the bacteroidetes/firmicutes ratio and the abundance Lactobacillus abundance, while also decreasing the Proteobacteria abundance, which are bacteria closely associated with the hyperlipidemia caused by HFCD. LC-MS metabolomics indicated that MHB supplementation significantly enhanced the levels of Deoxycholic acid, Myclobutanil, 3-Epiecdysone, 3,4-Dihydroxybenzeneacetic acid, and so on. In addition, MHB supplementation promoted activation of the Arachidonic acid metabolism pathways, the expression of ABC transporters, bile secretion, primary bile acid biosynthesis, and so on. Above all, this study showed the potential capacity of MHB to relieve hyperlipidemia and provides a reference for developing a new dietary intervention supplement to ameliorate hyperlipidemia.

Ferulic Acid Mediates Metabolic Syndrome via the Regulation of Hepatic Glucose and Lipid Metabolisms and the Insulin/IGF-1 Receptor/PI3K/AKT Pathway in Palmitate-Treated HepG2 Cells

Ferulic acid (FA) is one of the most abundant bound phenolics in whole grains, partly contributing to its preventive effects on metabolic syndrome (MetS). The study aims to investigate if FA mediates MetS through the regulation of hepatic metabolisms and the insulin receptor related pathways in the palmitate-treated HepG2 cells (MetS model). We found that FA (50, 100, and 200 μM) dramatically ameliorated the lipid accumulation in the MetS model. FA significantly decreased the activities of the gluconeogenic enzymes, G6Pase and PEPCK, downregulated the lipogenic enzyme FAS-1, and upregulated the lipolytic enzyme CPT-1 by regulating a series of transcriptional factors including HNF4α, FOXO-1, SREBP-1c, and PPAR-γ. Notably, we found that FA's ability to alleviate MetS is achieved by activating the insulin receptor/PI3K/AKT pathway. Our results validated the effects of FA on mediating the metabolic disorders of lipid and glucose pathways and unveiled its potential intracellular mechanisms for the prevention of MetS.

Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures

Colored highland barley (CHB) is featured with its potential health-promoting benefits. CHB is frequently processed through roasting, which changes its volatile smells, color, and composition. The objective of this work was to establish the volatile fingerprints of CHB that had been roasted at different temperatures using E-nose and headspace-gas-chromatography-ion-mobility spectroscopy (HS-GC-IMS). The findings showed that roasting increased the relative contents of pyrazines, aldehydes, and ketones while decreasing the relative contents of alcohols, esters, and sulfides. Pyrazines were identified as the markers for volatile substances of the roasted CHB (RCHB). The outcomes of the principal component analysis (PCA) and hierarchical clustering analysis (HCA) demonstrated that the volatiles could easily distinguish between raw CHB and RCHB instead of differentiating between CHB roasted at different temperatures. Additionally, after roasting, the color characteristics and CHB constituents underwent changes, and the effect of roasting temperature on these changes differed depending on the cultivar. Protein, free amino acids, and flavonoids appeared to primarily participate in the variations of volatile substances, and the free fluorescence intermediary compounds might involve changes in color parameters and aromas. These findings improved our knowledge of the volatiles in CHB that were roasted under various conditions.

Bioactive Components in Whole Grains for the Regulation of Skeletal Muscle Function

Skeletal muscle plays a primary role in metabolic health and physical performance. Conversely, skeletal muscle dysfunctions such as muscular dystrophy, atrophy and aging-related sarcopenia could lead to frailty, decreased independence and increased risk of hospitalization. Dietary intervention has become an effective approach to improving muscle health and function. Evidence shows that whole grains possess multiple health benefits compared with refined grains. Importantly, there is growing evidence demonstrating that bioactive substances derived from whole grains such as polyphenols, γ-oryzanol, β-sitosterol, betaine, octacosanol, alkylresorcinols and β-glucan could contribute to enhancing myogenesis, muscle mass and metabolic function. In this review, we discuss the potential role of whole-grain-derived bioactive components in the regulation of muscle function, emphasizing the underlying mechanisms by which these compounds regulate muscle biology. This work will contribute toward increasing awareness of nutraceutical supplementation of whole grain functional ingredients for the prevention and treatment of muscle dysfunctions.

The Influence of Different Pretreatment Methods of Highland Barley by Solid-State Fermentation with Agaricus sinodeliciosus var. Chaidam ZJU-TP-08 on Its Nutrient Content, Functional Properties and Physicochemical Characteristics

To enhance the nutritional value of highland barley (HB), this work investigated the effects of solid-state fermentation (SSF) by Agaricus sinodeliciosus var. Chaidam ZJU-TP-08 on nutrient content, phenolic components, antioxidant activities, and physicochemical characteristics of HB upon different pretreatments (germination, ultrasound and soaking). The results showed that germinated highland barley (GHB) exhibited higher levels of ergosterol (0.19 ± 0.01 mg/g) in all fermentation groups. The content of β-glucan was higher in the SSF-GHB, with an increase of 24.21% compared to the control. The content of total amino acids, dietary fiber, total phenols and flavonoids were higher in the fermentation HB pretreated by ultrasound, increasing respectively by 5.60%, 61.50%, 25.10% and 65.32% compared to the control group. In addition, the colonized HB exhibited excellent physicochemical characteristics, including increased water solubility index and decreased pasting characteristics. Herein, the nutritional value and the biological activities were enriched in the pretreated HB through SSF, indicating its potential application for nutrition-enriched functional foods.