Barley Powder Research Articles

Investigation on nutritional compounds and toxic elements in dietary supplements from young green barley (Hordeum vulgare L.)

BackgroundYoung green barley is rich in nutrients and bioactive substances and hence is used for dietary supplement production. However, polluted environment and the use of pesticides can lead to the contamination of raw plant material. Purpose of the study1) determination of the young barley ingredients considered beneficial to the body (antioxidant activity, total polyphenols, phenolic acids, sodium, potassium, magnesium, calcium, iron, manganese, zinc); 2) assessment of the potential risk to human health posed by contaminants (pesticides, polycyclic aromatic compounds (PAHs), arsenic, cadmium, mercury, lead). Materialsdietary supplements containing green barley in a form of tablets, powders and juices. MethodsUltraviolet-visible (UV–Vis) spectrometry (determination of antioxidant activity and total polyphenols), atomic absorption spectrometry (AAS; used for element determination), liquid chromatography (phenolic acids, some pesticide analysis); gas chromatography coupled to mass spectrometry (GC–MS; pesticide and PAH determination). Main findingsthe young barley powders were rich in macro- and microelements, particularly Fe and Mn, and could meet up to 20 % of the human requirements. However, they were also considerably contaminated with heavy metals and imidacloprid. The maximum levels established in European Union for examined substances were exceeded in the case of imidacloprid (6 samples of barley powders: P1, P2, P7-P10), PAH4 sum (one sample of barley powder - P10), and mercury (2 samples of barley powders: P6 and P12, 3 samples of tablets – T1, T2, T14). Calculated risk assessment also indicated that regular consumption of these dietary supplements could pose a significant health risk in case of arsenic. Conclusionsthe research suggests that although young barley powders exhibit a substantial amount of macro and microelements, and additional bioactive ingredients they may also be a potential source of some harmful substances such as heavy metals or pesticide residues.

Effect of various supplements on productive performance of honey bees, in the south Wollo Zone, Ethiopia.

The productivity and well-being of honey bee colonies are greatly influenced by the nutrients present in the hives. A study was conducted to evaluate different supplemental feeds on honey bee productive performance during dearth periods. Thirty colonies were grouped into five (four treatment groups and one control group) and each group contained three sub-groups (2 weak, 2 strong, and 2 very strong). Control groups were not given any supplementation. Treatment diets were T1 (50% sugar syrup + 14% roasted barley powder (beso) + 36% roasted spiced pea powder (Shiro)), T2 (50% powder sugar + 14% white sorghum powder + 36% bakery yeast, T3 (50% powder sugar + 14% white sorghum powder + 36% skimmed milk powder), T4 (50% sugar syrup with infusion of stinging nettle and 1% kerefa + 50% white sorghum powder). Feed was given on the entrance sides. The performance of experimental colonies was measured every 21 days in two phases during the dry season (from 3_2_2021 to 27_4_2021) and the rainy season (from 28-7_2021 to 1_10_2021). Feed intake, space (cm2) of pollen, nectar, and honey in the comb were measured using a frame-sized transparent grid meter. The study revealed significant differences (p<0.0001) in all measured parameters among the various treatments. The diet provided by T4 showed the highest levels of crude protein (18.15%) and carbohydrates (92.15%), whereas the diet presented by T3 had the lowest crude protein content (6.66%) and the diet offered by T1 had the lowest carbohydrate content (61.91%). In general, colonies that received T4 showcased superior performance compared to others. They exhibited a feed intake of 98.3%, a nectar area of 54.3 cm2, a pollen area of 68.7 cm2, a honey area of 311.2 cm2, and a honey yield of 7 kg. Consequently, their net profit amounted to 51.54 USD. On the other hand, the colonies that received T1 had the lowest performance indicators. They demonstrated a feed intake of only 54.7%, a nectar area of 37.6 cm2, a pollen area of 48.8 cm2, a honey area of 254.3 cm2, a honey yield of 2.8 kg, and a net profit of 18.81 USD. The significance of this study was to enable the beekeepers in realizing the effects of feed supplements on the productivity and profitability of honeybee colonies.

Karakteristik Teh Jelai (Coix Lacryma-Jobi.L) dengan Perlakuan Waktu dan Suhu Roasting yang Berbeda

Jelai (Coix Lacryma Jobi.L) seeds are grains that have the potential to be processed into herbal teas which are served either hot or cold. Jelai tea can be processed through a high-temperature roasting process to enhance the aroma and taste. Temperature and length of roasting time are factors that affect grain characteristics. The purpose of this study was to evaluate the effect of temperature and roasting time on water content, color of barley powder and the effect of temperature and roasting time on pH, total dissolved solids, and organoleptic of jelai tea. The study used a factorial completely randomized design (CRD) with two factors: (t) roasting temperature (180oC, 200oC, 220oC) and (f) roasting time (5 minutes, 10 minutes, 15 minutes). The roasting temperature and time reduced the water content of jelai powder from 11.04% to 1.57% (wb), increased the dissolved solids from 0.26 oBrix to 5.16 oBrix, and lowered the pH from 7.04-6.79. The higher the temperature and roasting time, the darker the color of the powder and the barley tea (brown), increase the burning aroma (burn aroma), nutty smelling, burn flavor and the sour taste of jelai tea. The highest results were obtained at 220oC combined roasting time of 10 minutes and 15 minutes. Overall, the level of panelist acceptance of jelai tea was in the rather favorable category for all treatments (2.77 – 3.42).

Preparing a Beef Burger by Partially Replacing Veal with some Grain Crops and Studying its Chemical Properties

Meat and its products are distinguished from the food that the consumer wants to eat because of its unique taste and its richness in nutrients that provide the best quality in terms of protein, essential amino acids, essential fatty acids, and a number of minerals and vitamins, especially the vitamin B group. is considered harmful to health, and that its consumption is linked to many diseases, including obesity, cardiovascular diseases and other types of cancer. The results also indicate that these products converge in their protein content with meat protein, with good levels of carbohydrates, which makes these products converge in terms of protein with proteins. An ideal food with high energy levels, vegetable proteins and vegetable fats low in triglycerides. The use of oats, millet and barley powder resulted in a significant decrease in the content of cholesterol, triglycerides, fat and calories, compared with the processed and commercial buckwheat. There is an increase in the ability to carry water and the percentage of moisture in the substitution treatments with powdered oats, millet and barley, and these characteristics improve the juiciness of the product.

Evaluation of Pb2+ ion adsorption by roasted and grounded barley (Hordeum vulgare L.) waste

This work was carried out with the objective of studying the process of adsorption of Pb2+ ions by barley dust, Hordeum vulgare L. The adsorbent material was prepared by boiling in water with consequent sedimentation, drying, grinding and sieving. Kinetic, isothermal and thermodynamic studies were carried out in the adsorption processes. Factors such as contact time (1–128 min), initial concentration (20–400 mg.L-1) and temperature (288–298, 308 and 318 K) were considered. Mathematical models were applied and satisfactorily demonstrated the adsorptive process. The pseudo-first order models, pseudo-second order models Elovich and Boyd showed that equilibrium was reached within the first 40 min, with the pseudo-second order model as the most suitable to describe the process, as well as adsorption by external diffusion was demonstrated from the model of Boyd. The adsorption isotherm was evaluated using the Langmuir, Freundlich and Temkin models, demonstrating great applicability to the adsorptive process. The maximum adsorption capacity obtained in the Langmuir model was in the order of 25.76 mg.g−1. The Freundlich model indicated that the process is favorable. The thermodynamic parameters were calculated, demonstrating that the adsorption is endothermic and favorable. Therefore, the results obtained showed that the waste of roasted and ground barley powder can be used as an alternative, viable and low-cost adsorbent for use in processes aimed at decontaminating effluents containing Pb2+ ions.

Comparison of Nutritional Composition and Antioxidant Properties of Pulverized and Unutilized Portions of Waxy Barley.

To promote the use of waxy barley bran, an underutilized resource, samples of waxy barley were divided into three parts: polished waxy barley powder (PWBP), inner bran layer powder (IBLP), and outer bran layer powder (OBLP). The color and appearance, general properties, minerals, vitamins, β-glucan, antioxidant properties, and aroma of each part were compared. In terms of appearance and color, IBLP and OBLP appeared more yellow than PWBP; general components that were more abundant in IBLP and OBLP compared with PWBP were protein, fat, and ash. IBLP and OBLP had characteristically high values of Mg and Zn, monounsaturated and polyunsaturated fatty acids, vitamin B1, total polyphenol content, H-ORAC, and DPPH. In particular, the vitamin B1 content of OBLP was approximately 10 times higher than that of PWBP, and Mg and Zn content was more than five times higher than in PWBP. The β-glucan content of IBLP and OBLP was lower than that of PWBP, but relatively high. GC-MS analysis revealed that hexanal was the aroma component common to all three samples, and the peak areas were in the order of PWBP > OBLP > IBLP.

Effects of Highland Barley Flour with Different Particle Sizes on the Characteristics of Reconstituted Flour and Noodles.

To study the effects of highland barley flour with different particle sizes on dough characteristics and noodle quality, highland barley flours (median particle sizes of 223.25, 143.12, 90.73, 42.33 and 19.26 μm, respectively) were mixed with the wheat flour to make noodles. The damaged starch content of highland barley flour with five particle sizes was 47.0, 61.0, 62.3, 102.0, and 108.0 g/kg, respectively. The reconstituted flour containing highland barley powder with smaller particle sizes showed higher viscosity and water absorption. The smaller the particle size of barley flour, the lower the cooking yield, shear force and pasting enthalpy of the noodles, and the higher the hardness of the noodles. As the particle size of barley flour decreases, the structural density of the noodles increases. This study is expected to provide a constructive reference for the development of barley-wheat composite flour and the production of barley-wheat noodles.

Physicochemical analysis, rheological properties, and sensory evaluation of yogurt drink supplemented with roasted barley powder

Barley is one of the most widely consumed grains in sundry societies owing to its impressive health benefits. In this context, yogurt drink supplemented with different levels (0%, 0.5%, 1%, 1.5%, 2%, 2.5%, and 3%) of roasted barley powder was prepared and evaluated. The effects of minimal addition on the physicochemical properties, rheological parameters, color, and sensory evaluation were investigated. An example case of the production cost and profits of yogurt drink supplemented with roasted barley powder was also provided. The use of barley powder increased yogurt acidity, total phenolic compounds content, antioxidant activity, and water-binding capacity. Yogurt drinks containing barley powder showed lower fat content, pH, and flow behavior index than the control sample. Treatments prepared by using 1.5% and 2% of roasted barley powder had higher averages of texture and flavor, whereas the treatment containing 3% exhibited higher appearance and color scores.

Development of Vacuum-Steam Combination Heating System for Pasteurization of Sprout Barley Powder

The processing of sprout vegetables in powder form has been known to extend the shelf-life by retaining nutritional values; however, sprout powder products were exposed to a variety of contaminants, such as microbial contaminants, during processing and storage. Therefore, the proper treatment for removing the contaminants in the powder was required without compromising their quality properties. This study was conducted (1) to determine a suitable pasteurization method for sprout barley powder, and (2) to investigate the effect of vacuum-steam heating combination treatment on the quality change and the lethality of microorganisms in sprout barley powder. The heating pattern of sprout barley powder was elucidated with a vacuum-thermal combination system consisting of a vacuum chamber, overhead stirrer, far-infrared heater, and PID (Proportional-Integral-Differential) controller. In addition, the mixing patterns of sprout barley powder, depending on the types of stirring blades, were evaluated by discrete element modeling using EDEM™ software. The vacuum-steam combination heating system was fabricated using the investigated pre-design factors. The quality change in sprout barely powder was evaluated by measuring the microbial inactivation, CIE values (L*, a*, b*, ΔE), and water activity (aw). During the pasteurization process, steam could be directly injected into the chamber at regular intervals for two hours to transfer moisture and heat to the powder. By combining steam and vacuum conditions, the population of E. coli O157:H7 in the powder was reduced by 4.33 log CFU/g, eliminating all E. coli O157:H7 in the powder. In addition, the water activity (aw) of the powder was significantly decreased in a vacuum pressure environment without the quality deterioration.

Assessment and Comparison of Nutritional Properties of Jackfruit Seed Powder with Rice, Wheat, Barley, and Maize Flour

Jackfruit (Artocarpus heterophyllus Lam.) is widely known as a nutritious fruit. They grow mostly in Brazil and some other parts of Africa and South Asian countries. Jackfruit is the national fruit of Bangladesh, and it grows copiously in the Northern part of the country. Jackfruit seed powder has been researched and used as a functional food in different food products. This work investigated some physicochemical properties and nutritional parameters of five types of grain flours collected from the northern region of Bangladesh. The grain flours are jackfruit seed powder (with spermoderm), rice powder, barley powder, wheat flour powder, and maize powder. In this study, we have observed that jackfruit seed powder is highly nutritious. So, it can also be said from the study that jackfruit seed powder from Bangladesh has a high nutritional value when compared to other flours. It can be used alone or along with these flours in different food products. Therefore, in the era of ensuring sustainable development and meeting challenges of nutrition security, jackfruit seed powder can be an appropriate choice to reduce postharvest loss and produce value-added products.

Comparative nutritional and toxicity analyses of beverages from date seed and barley powders as caffeine-free coffee alternatives

Coffee is one of the most preferred beverages due to its flavour and aroma, which is partially contributed by the presence of caffeine. However, there are many negative effects of caffeine on human health. Alternative products like date seed and barley beverage have become an interest to switch from caffeine to caffeine-free beverages. The present work thus aimed to evaluate the nutritional properties and toxicity of date seed and barley powders as compared to Arabica coffee powder. Samples were analysed for its caffeine content, antioxidant activity, and toxicity activity from boiled water extract, whereas the nutrition compositions and heavy metal contents were analysed based on respective extraction method performed. A mass spectral peak of caffeine was detected in the Arabica coffee but not in the date seed and barley powders. All three samples were shown to possess antioxidant activities with Arabica coffee yielding the highest. Arabica coffee, however, exhibited a moderate level of toxicity to human lung fibroblast (MRC-5) cell line with IC50 of 230 ± 40 µg/mL at the extract concentration. There was no inhibition on 50% MRC-5 cell viability showed by the date seed and barley powders up to 10 mg/mL extract concentration. The abundance of heavy metals detected in all samples was lower than the regulatory limits. Our findings therefore further supported the advantages of date seed and barley powders as alternatives to coffee beverage as both contained undetected amount of caffeine, low fat and high carbohydrate contents, and possessed good antioxidant activity with low potential health risks.

Effects of highland barley powders with different peeling rates on the rheological properties of dough and sensory, volatile flavor evaluation of bread

Highland barley has the nutritional characteristics of high protein, high fiber, high vitamin, low fat, and low sugar and is a high-quality cereal crop. In this study, the effect of highland barley powders with different peeling rates on the rheological properties of dough and bread quality was studied. The ash content in QK0 was as high as 2.19%. After peeling, the ash content decreased significantly. The oil holding capacity of QK4-35% and QK5-35% was lower than that of the control group. From the perspective of health, it was beneficial to the production and promotion of food. The G′ and G″ of samples QK4-35% and QK5-35% were relatively close to the control group. The creep and recovery abilities of samples QK4-35% and QK5-35% were better than other highland barley compound doughs. With the increase of the peeling rate of highland barley powder, the overall acceptability of highland barley bread samples increased from 34.9 to 60.1. Novelty impact statement Highland barley is rich in dietary fiber and β-glucan. To study the influences of highland barley with different peeling rates on the rheological properties of dough and bread quality, highland barley powder was added with different peeling rates to bread flour. In general, it can be concluded that the addition of highland barley powder endows the bread with more unique flavor substances, thus making the bread more popular among consumers.

The preservative roles of barley extract on physico-chemical treats of common carp (&lt;em&gt;Cyprinus carpio&lt;/em&gt; L.) fillets under refrigerated condition

The study was carried out to determine the effect of barley extract on the shelf life of common carp fillets that refrigerated at 4°C through thiobarbituric acid (TBA), pH, water holding capacity, moisture contents and cooking loss. Using of thiobarbituric acid proved suitable for studying lipid hydrolysis and primary and secondary lipid oxidation in samples of common carp throughout refrigerated storage. Barley powder extract solutions (water extraction) were prepared at the concentration of 0.5%, 1% and 1.5 % (v/v), also, control without adding barley extract. The samples were then stored under refrigerated conditions (4.0°C) for 0, 3 and 6 days until analysis. The results confirmed the efficacy of natural antioxidants derived from barley slowing down lipid hydrolysis and increasing the oxidative stability of common carp flesh.

Application of barley flour processed by different methods as an alternative to fat in emulsion‐type sausage

AbstractPhysicochemical properties of three types of barley flour, whole barley flour (BF), electromagnetic stir‐frying whole barley flour, and extruded whole barley powder (EBF), and their potential application in emulsion type sausage were evaluated in this study. The water solubility index, water absorption index, and pasting properties of barley flour treated by different processing technologies were significantly different. The EBF has the highest water solubility index (12.67%) and water absorption index (503.20%), and with the minimum peak viscosity (2593.67 cp) and pasting temperature (50.20°C). The water‐holding capacity and cooking loss of emulsified sausage improved significantly after adding the barley flour processed by different methods, especially the 9%BF substitution, the pressure water loss rate and cooking loss rate were reduced to 5.32% and 14.52%, respectively. The emulsified sausage added with BF indicated better color quality and texture properties comparable with the control. Scanning electron microscopy also showed that the addition of three kinds of barley flour in sausage formation led to a difference in the microstructure of the sausages. This study suggested that barley flour improved the physicochemical and textural properties of the emulsified sausage.

Effect of Extrusion or Fermentation on Physicochemical and Digestive Properties of Barley Powder.

In this work, the effect of extrusion and fermentation on the physicochemical and digestive properties of barley powder was studied. The results showed that the contents of phenolics, β-glucan, protein, and lipid decreased after extrusion. The contents of nutrients (except lipid) increased after fermentation. Both extrusion and fermentation of barley can lead to the darkening of the color and effectively optimize the palatability by reducing the viscosity. In vitro digestion of starch showed that the content of as rapidly digestible starch increased after extrusion and fermentation. The contents of ferulic acid, 2-hydroxybenzoic acid, and caffeic acid decreased after extrusion, while the contents of chlorogenic acid, p-coumaric acid, and ferulic acid increased after fermentation. Basically, the content of all the phenolic showed an increasing trend after digestion. The antioxidant activity decreased after extrusion and increased after fermentation. Therefore, the nutritional composition and properties of barley powder were changed under the two processing methods.

Development of the Diabetic Kidney Disease Mouse Model Culturing Embryos in α-Minimum Essential Medium In Vitro, and Feeding Barley Diet Attenuated the Pathology.

Diabetic kidney disease (DKD) is a critical complication associated with diabetes; however, there are only a few animal models that can be used to explore its pathogenesis. In the present study, we established a mouse model of DKD using a technique based on the Developmental Origins of Health and Disease theory, i.e., by manipulating the embryonic environment, and investigated whether a dietary intervention could ameliorate the model’s pathology. Two-cell embryos were cultured in vitro in α-minimum essential medium (MEM; MEM mice) or in standard potassium simplex-optimized medium (KSOM) as controls (KSOM mice) for 48 h, and the embryos were reintroduced into the mothers. The MEM and KSOM mice born were fed a high-fat, high-sugar diet for 58 days after they were 8 weeks old. Subsequently, half of the MEM mice and all KSOM mice were fed a diet containing rice powder (control diet), and the remaining MEM mice were fed a diet containing barley powder (barley diet) for 10 weeks. Glomerulosclerosis and pancreatic exhaustion were observed in MEM mice, but not in control KSOM mice. Renal arteriolar changes, including intimal thickening and increase in the rate of hyalinosis, were more pronounced in MEM mice fed a control diet than in KSOM mice. Immunostaining showed the higher expression of transforming growth factor beta (TGFB) in the proximal/distal renal tubules of MEM mice fed a control diet than in those of KSOM mice. Pathologies, such as glomerulosclerosis, renal arteriolar changes, and higher TGFB expression, were ameliorated by barley diet intake in MEM mice. These findings suggested that the MEM mouse is an effective DKD animal model that shows glomerulosclerosis and renal arteriolar changes, and barley intake can improve these pathologies in MEM mice.

Evaluation of blood, biochemical and biological effects of microalgae Chlorella and germinated barley powder as a source of prebiotic on common carp Cyprinus carpio L.

This study aimed to evaluate the effects of Chlorella and germinated barley powder on the hematological and biochemical parameters of (Cyprinus carpio L.). An experiment was designed with five treatments; Groups included T1: Diet without any supplement (Control), T2: adding 5 % Chlorella/ kg diet, T3: adding 10 % Chlorella / kg diet, T4: adding 10 % germinated barely / kg diet, T5: adding 20 % germinated barely/ kg diet. At the end of the experiment, the hematological and Immunological parameters were measured. The results revealed that supplementation of Chlorella and germinated barley in diets in which T4 were higher significantly in each of hemoglobin and red blood corpuscles. T1 was significantly higher in the control. A different significance observed in each of Mean Corpuscular Hemoglobin Concentration (MCHC), Mean Corpuscular Volume (MCV), and Mean Corpuscular Hemoglobin (MCH). Significant variants observed in differential WBC count in T2 and T4 and Monocytes %, a significant difference seen among the treatments in each of Lymphocytes % and Granulocytes %. Significant differences occurred by adding the Chlorella and germinated barely in each Total protein, Alanine aminotransferase activity (ALT), Aspartate aminotransferase activity (AST), Albumin and Globulin among treatments. A significant difference observed in the Hepatosomatic index and Gillsomatic index, T5 with 20 % germinated barely was differ significantly in each of Spleensomatic and Kidneysomatic Index. Based on the results, supplementation of Chlorella and germinated barley in diet can play a role in effecting on some blood and biochemical parameters. This study aimed to evaluate the effects of Chlorella and germinated barley powder on the hematological and biochemical parameters of (Cyprinus carpio L.). An experiment was designed with five treatments; Groups included T1: Diet without any supplement (Control), T2: adding 5 % Chlorella/ kg diet, T3: adding 10 % Chlorella / kg diet, T4: adding 10 % germinated barely / kg diet, T5: adding 20 % germinatedbarely/ kg diet. At the end of the experiment, the hematological and Immunological parameters were measured. The results revealed that supplementation of Chlorellaand germinated barley in diets in which T4 were higher significantly in each of hemoglobin and red blood corpuscles. T1 was significantly higher in the control. A different significance observed in each of Mean Corpuscular Hemoglobin Concentration (MCHC), Mean Corpuscular Volume (MCV), and Mean Corpuscular Hemoglobin (MCH). Significant variants observed in differential WBC count in T2 and T4 and Monocytes %, a significant difference seen among the treatments in each of Lymphocytes % and Granulocytes %. Significant differences occurred by adding the Chlorella and germinated barely in each Total protein, Alanine aminotransferase activity (ALT), Aspartate aminotransferase activity (AST), Albumin and Globulin among treatments. A significant difference observed in the Hepatosomatic index and Gillsomatic index, T5 with 20 % germinatedbarely was differ significantly in each of Spleensomatic and Kidneysomatic Index. Based on the results, supplementation of Chlorellaand germinated barley in diet can play a role in effecting on some blood and biochemical parameters.

Quality Characteristics of Macaron Supplemented with Waxy Barley Powder

Quality Characteristics of Macaron Supplemented with Waxy Barley Powder

ANTI-HYPERGLYCEMIC EFFECT OF KUNDRU (COCCINIA INDICA) ON PATIENTS OF DIABETES MELLITUS TYPE-2

The disease Diabetes or Madhumeha is well documented in all perennial sources of Ayurvedic wisdom. The present study was done to evaluate the efficacy of Bimbi (Coccinia indica) in the patients of Diabetes mellitus type-2 through single blind study. Total 30 patients were selected and divided into two groups, 15 patients in each group i.e., A (Bimbi) &amp; B (Barley). In this study it has been found that Madhumeha affects not only in elderly people but in adults too with slight female preponderance. The present study confirmed that after the treatment of 60 days, Bimbi (Coccinia indica) was found effective in treatment of Madhumeha and reduced majority of the symptoms of illness that including Prabootha mootrata (Excessive urination), Atitrushna (Excessive thirst), Avila mootrata (Turbid urine) and Dourbalya (Weakness). There was significant improvement in all the laboratory parameters in patients of Bimbi (Coccinia indica) treated group. The outcome showed that mean reduction in fasting blood sugar level was 19.86%, in PP blood sugar level was 24.52% and in HbA1c level was 8.4%.These outcomes suggest that the results of trial drug i.e., Coccinia indica (Bimbi) powder was highly significant at p-value &lt;0.001. The drug Bimbi showed effectiveness in reducing FBS, PPBS and HbA1c, as results were highly significant. Barley powder used as placebo didn't showed reduction in FBS, PPBS and HbA1c.

The Role of Different Earthworm Species (Metaphire Hilgendorfi and Eisenia Fetida) on CO2 Emissions and Microbial Biomass during Barley Decomposition

Earthworms are commonly known as essential modifiers of soil carbon (C) and nitrogen (N) cycles, but the effects of their species on nutrient cycles and interaction with soil microbial activities during the decomposition of organic materials remain unclear. We conducted an incubation experiment to investigate the effect of two different epigeic earthworms (M. hilgendorfi and E. fetida) on C and N concentrations and related enzyme activities in agricultural soils with added barley residues (ground barley powder). To achieve this, four treatments were included; (1) M. hilgendorfi and barley, (2) E. fetida and barley, (3) barley without earthworms, and (4) without earthworms and without barley. After 32 days incubation, we measured soil pH, inorganic N, microbial biomass C (MBC), water or hot-water soluble C, and soil enzyme activities. We also measured CO2 emissions during the incubation. Our results indicated the earthworm activity in soils had no effect on the cumulative CO2 emissions. However, M. hilgendorfi had a potential to accumulate MBC (2.9 g kg−1 soil) and nitrate-N (39 mg kg−1 soil), compared to E. fetida (2.5 g kg−1 soil and 14 mg kg−1 soil, respectively). In conclusion, the interaction between soil microbes and earthworm is influenced by earthworm species, consequently influencing the soil C and N dynamics.