Black Barley Research Articles

β-Cyclodextrin as an elicitor of polyphenolic contents of barley (Hurdeum vulgare) callus with antioxidant and anti-aging properties on human skin fibroblast cells (HFF2)

The skin, as the largest organ of body, plays a crucial role in human beauty, yet is vulnerable to aging due to ultraviolet radiation (UV) exposure. Various methods, including intradermal injection, surgery, laser therapy, stem cell applications, and cosmetic treatments, are employed to combat skin aging. Phytochemicals, known for their antioxidant properties, are extensively studied for skincare. Barley (Hurdeum vulgare) contains diverse phenolic compounds, exhibiting strong antioxidant activity, potentially reducing cellular aging. Here, we examined the anti-aging properties of barley callus extract enriched with polyphenols in human skin fibroblast cells (HFF2) exposed to UVB radiation. β-cyclodextrin was used as an elicitor at concentrations of 2.5 and 5 ppm to enhance the production of polyphenolic compounds in the callus of black and yellow barley. A concentration of 5 ppm significantly increased the phenolic and flavonoid content in both black and yellow barley callus. Analysis of the extracts obtained from the callus showed that aqueous and ethanolic extracts of black barley callus, at a concentration of 0.1 μg/mL, enhanced cell viability and decreased matrix metalloproteinase-1 (MMP-1) levels while increasing sirtuin (SIRT1) production in UVB-exposed HFF2 cells. These extracts also exhibited high antioxidant effects and promoted cell migration, DNA integrity, and cell cycle advancement. The findings suggest the potential use of black barley callus extract in cosmetics to mitigate UV radiation effects and premature skin aging. Additionally, β-cyclodextrin is highlighted as a valuable elicitor for enhancing polyphenol content, contributing to the antioxidant and anti-aging properties of black barley callus for skincare applications.

Comparison of different colored barley hordein/glutelin techno-functional and its ratio modulation on the improvement of reconstituted dough's dynamic thermal processing behavior: A mechanistic investigation

Aiming to boost the high-value utilization of colored barley resources and to broaden its processing depth in cereal products. This study compared the techno-functional characteristics of hordein/glutelin, a key component for gluten in white (W), blue (B), and black (BK) barley, and attempted to modulate their ratios for enhancing reconstituted dough thermal processing suitability. Results indicated that white barley's hordein/glutelin techno-functional profiles are more adapted for dough processing. During dough thermal processing, C2-C3 interval changes were mainly reflected in morphological structure, water distribution, rheological behavior, and textural properties, while the C3-C4 interval variations were interpreted as protein secondary/tertiary structural transitions and intermolecular interactions. Notably, “hordein: glutelin = 50:50″ was a crucial factor in determining the barley dough quality, i.e., low hordein ratio (25:75) was unfavorable for gluten matrix and continuous network formation, whereas its excessive ratio (75:25) weakened the protein aggregation behavior and gluten interaction with starch. Correlation analysis showed that the gluten network's connection density/porosity, protein's secondary structure, and ionic bond strength are key factors modulating dough processing suitability. Therefore, by rationally regulating the hordein/glutelin ratio, barley dough products can be produced with various edible characteristics for consumption. Also, attention should be focused on breeding high hordein ratio barley kernels to improve their gluten profile and thus promote its potential application in cereal processing.

Effect of Cultivars and Nitrogen Fertilizer on Growth and Yield Components of Black Barley

Effect of Cultivars and Nitrogen Fertilizer on Growth and Yield Components of Black Barley

Effect of Cultivars and Spraying Phenylalanine on Growth and Yield of Black Barley

Effect of Cultivars and Spraying Phenylalanine on Growth and Yield of Black Barley

Anthocyanin of Black Highland Barley Alleviates H2O2-Induced Cardiomyocyte Injury and Myocardial Infarction via Activating the Phosphatase and Tensin Homolog/Phosphatidylinositol 3-Kinase/Protein Kinase B Pathway.

Cardiovascular disease (CVD) represents a substantial global health challenge, with its impact on mortality and morbidity rates surpassing that of cancer. The present study was designed to explore the cardioprotective properties of anthocyanin (ACN), a compound derived from black barley, against oxidative stress-induced damage in myocardial cells and to uncover the molecular mechanisms at play. Utilizing both in vitro and in vivo experimental models, our findings indicate that ACN notably reduced cell damage caused by oxidative stress and effectively prevented apoptosis. High-throughput RNA sequencing analysis has shed light on the mechanism by which ACN achieves its antioxidative stress effects, implicating the PTEN-Akt signaling pathway. ACN was found to modulate PTEN expression levels, which in turn influences the Akt pathway, leading to a reduction in apoptotic processes. This novel insight lays the groundwork for the potential clinical utilization of ACN in the management of CVD. While this study has shed light on some of the functions of ACN, it is important to recognize that natural compounds often interact with multiple molecular targets and engage in intricate signaling cascades. Future research endeavors will concentrate on further elucidating the regulatory mechanisms by which ACN influences PTEN expression, with the goal of enhancing our comprehension and expanding the therapeutic potential of ACN in the treatment of cardiovascular conditions.

Elucidation of the beneficial role of co-fermented whole grain quinoa and black barley with Lactobacillus on rats fed a western-style diet via a multi-omics approach

Long-term consumption of Western-style diet (WSD) can lead to metabolic disorders and dysbiosis of gut microbiota, presenting a critical risk factor for various chronic conditions such as fatty liver disease. In the present study, we investigated the beneficial role of co-fermented whole grain quinoa and black barley with Lactobacillus kisonensis on rats fed a WSD. Male Sprague-Dawley (SD) rats, aged six weeks and weighing 180 ± 10 g, were randomly assigned to one of three groups: the normal control group (NC, n = 7), the WSD group (HF, n = 7), and the WSD supplemented with a co-fermented whole grain quinoa with black barley (FQB) intervention group (HFF, n = 7). The findings indicated that FQB was effective in suppressing body weight gain, mitigating hepatic steatosis, reducing perirenal fat accumulation, and ameliorating pathological damage in the livers and testicular tissues of rats. Additionally, FQB intervention led to decreased levels of serum uric acid (UA), aspartate aminotransferase (AST), and alanine aminotransferase (ALT). These advantageous effects can be ascribed to the regulation of FQB on gut microbiota dysbiosis, which includes the restoration of intestinal flora diversity, reduction of the F/B ratio, and promotion of probiotics abundance, such as Akkermansia and [Ruminococcus] at the genus level. The study employed the UPLC-Q-TOF-MSE technique to analyze metabolites in fecal and hepatic samples. The findings revealed that FQB intervention led to a regression in the levels of specific metabolites in feces, including oxoadipic acid and 20a, 22b-dihydroxycholesterol, as well as in the liver, such as pyridoxamine, xanthine and xanthosine. The transcriptome sequencing of liver tissues revealed that FQB intervention modulated the mRNA expression of specific genes, including Cxcl12, Cidea, and Gck, known for their roles in anti-inflammatory and anti-insulin resistance mechanisms in the context of WSD. Our findings indicate that co-fermented whole-grain quinoa with black barley has the potential to alleviate metabolic disorders and chronic inflammation resulting from the consumption of WSD.

Effect of pre-and post-partum feed supplementation of Maraz does on the productive performance of their offspring

The purpose of this experiment was to investigate the impact of maternal pre-and post-partum feed supplementation, under farm conditions, on goat kid's growth, follicle traits and fiber production. The design of experiment was supplementation from 2 months pre-partum to 2 months post-partum with 3 nutritional groups (8 does each). The first does group (GI) was fed black barley at 250 g/doe/day (traditional farmer’s practice), whereas does of the second (GII) and third (GIII) groups were fed concentrate diet at 500 and 750 g/doe/day, respectively. Results revealed that birth weight from GII and GIII was significantly (P<0.05) higher by 22% (2.3 vs. 1.8 kg) than that of GI. Weaning weight and marketable live weight traits, growth rates, follicle traits except primary follicles, and fiber characteristics were significantly (P<0.05) higher in (GIII) followed by (GII) and then (GI). Moreover, goat kids of the GIII attained significantly (P<0.05) 37% (16.9 vs. 10.7 kg) and 26% (16.9 vs. 12.5 kg) more marketable live weight compared with GI and GII, respectively. Also, goat kids of the GIII produced 32% (813.3 vs. 553.3 g; P<0.05) and14% (813.3 vs. 703.3 g; P>0.05) higher fleece weight than that of GI and GII, respectively. Additionally, body weight traits, growth rates, and fiber characteristics were significantly (P<0.05) affected by sex of birth. In conclusion, supplementation with an increased level of feeding concentrate pre-and post-partum of Maraz goats showed a significant (P<0.05) positive effect on productive performance of their kids in comparison to the traditional farmer’s practice.

The polyphenols profile of co-fermented quinoa and black barley with Lactobacillus kisonensis and its in vitro bioactivities

Fermentation is a commonly used technique that can effectively enrich bioactive compounds, and further enhance the bioactivity of food. To effectively enrich polyphenols and flavonoids, the quinoa and black barley were co-fermented with Lactobacillus kisonensis in present study. The in vitro antioxidant bioactivities and inhibition rate on key enzymes related with glucose metabolism of the co-fermented cereals were evaluated; the secondary metabolites such as polyphenol and flavonoid were identified by UPLC-Q-TOF-MSE-untargeted metabolomics technique, and the KEGG (Kyoto Encyclopedia of Genes and Genomes) pathways were primarily analyzed. The results showed that the content of protein in the precipitate, as well as soluble and total dietary fiber, significantly increased (p < 0.05) in the co-fermented quinoa with black barley compared to the fermentation of quinoa or black barley alone or to the un-fermentation groups. The total contents of polyphenol and flavonoid in the co-fermented grains were significantly increased by 55.65% and 25.90%, respectively, compared with the un-fermentation group (p < 0.05). Elevated levels of polyphenol flavonoids, such as coumaric acid, (2R,3R)-Taxifolin7-O-α-l-rhamnopyranosyl-(1→6)-β-d-glucopyranoside and ferulic acid sodium, contributed to the significant improvement in in vitro bioactivities, such as antioxidant capacity and inhibitory activity on α-amylase and α-glucosidase. Correlation analysis revealed positive associations between 9 polyphenols and flavonoids in the supernatant and 12 in the precipitate with these in vitro bioactivities mentioned above. The enrichment of these metabolites is mainly involved in biosynthesis of flavonoid, anthocyanin, and phenylpropanoid. In summary, our study suggests that co-fermentation of quinoa and black barley is a promising approach to enhance the bioactivity of grains.

The co-fermentation of whole-grain black barley and quinoa improves murine cognitive impairment induced by a high-fat diet via altering gut microbial ecology and suppressing neuroinflammation.

A high-fat diet (HFD) is associated with various adverse health outcomes, including cognitive impairment and an elevated risk of neurodegenerative conditions. This relationship is partially attributed to the influence of an HFD on the gut microbiota. The objective of this research was to evaluate the neuroprotective benefits of co-fermented black barley and quinoa with Lactobacillus (FG) against cognitive impairments triggered by an HFD and to investigate the microbiota-gut-brain axis mechanisms involved. C57BL/6J mice were randomized into four groups: the normal control group (NC, n = 10), the high-fat diet group (HFD, n = 10), the high-fat diet group supplemented with FG (HFG, 10 mL per kg BW, n = 10), and the high-fat diet group supplemented with Lactobacillus (HFL, 10 mL per kg BW, n = 10). Our results showed that the FG intervention enhanced the behavioral and locomotor skills of the mice, elevated the levels of dopamine (DA) and norepinephrine (NPI) in brain tissues, and alleviated synaptic ultrastructural damage in the hippocampus. Furthermore, FG intervention was observed to exert a protective effect on both the blood-brain barrier and the colonic barrier, as evidenced by an increase in the mRNA levels of Zona occludens-1 (ZO-1), Claudin-4, and Occludin in the hippocampus and colon. These beneficial effects may be attributed to FG's regulation of gut microbiota dysbiosis, which involves the restoration of intestinal flora diversity, reduction of the Firmicutes/Bacteroidetes (F/B) ratio, and a decrease in the levels of pro-inflammatory bacteria such as s_Escherichia coli E and g_Escherichia; moreover, there was an increase in the abundances of anti-inflammatory bacteria, such as s_Bacteroides thetaiotaomicron and s_Parabacteroides goldsteinii. Metagenomic analysis revealed that the FG treatment downregulated the lipopolysaccharide (LPS) pathway and upregulated neurotransmitter biosynthetic pathways. These probiotic effects of FG resulted in reduced production and "leakage" of LPS and decreased mRNA expression of Toll-like receptor 4 (Tlr4), cluster of differentiation 14 (CD14), and myeloid differentiation factor 88 (Myd88) in hippocampal and colon tissues. Consequently, a reduction was observed in the levels of inflammatory cytokines in the serum, hippocampus, and colon, along with suppression of the immunoreactivity of microglia and astrocytes. Our results suggest that FG may serve as an intervention strategy for preventing cognitive impairments caused by an HFD.

The Effect of Different Levels of Wild Reeds (Saccharum spontaneum) with Concentrated Fodder on the Productive Performance of Local Iraqi Lambs

This experiment determined the best ratio of fortified and unsupported dried reed with urea in a concentrated feed mixture to maximize production and minimize cost. About 24 Iraqi lambs (17.27 ± 0.54) aged 3-4 months were used in this study, which lasted for 90 days in the farms of the Production Department of the College of Agriculture at the University of Tikrit from 9/19/2022 to 12/17/2022. Lambs were fed at 3% of body weight on diets of different content of wild reeds fortified and unfortified with urea mixed in the form of 8 mm pellets with concentrated fodder (black barley, wheat bran, yellow corn) and Which was divided into six treatments, the first three were without urea in the following ratios: 60 reeds:40 concentrate, 40 reeds: 60 concentrate and 50 reeds:50 concentrate. As for the second three treatments, they contained the same proportions as the first three treatments with 3% urea from the weight of roughage feed. There was a significant (p≤0.05) superiority in the average daily weight gain for the third and sixth treatments (147 and 143) gm/head/day, respectively. We conclude from the results of the experiment that providing a diet consisting of concentrated fodder and rough fodder from wild reeds in a ratio of 50:50 gives very good results in growth characteristics and feed conversion efficiency at a lower economic cost per kilogram produced.

The Effect of Different Levels of Wild Reeds(Saccharum spontaneum) with Concentrated Fodder on some Physical and Biochemical Blood Parameters of Local Iraqi Lambs

This experiment determined the best ratio of fortified and unsupported dried reed with urea in a concentrated feed mixture to maximize production and minimize cost. About 24 Iraqi lambs (17.27 ± 0.54) aged 3-4 months were used in this study, which lasted for 90 days in the farms of the Production Department of the College of Agriculture at the University of Tikrit from 9/19/2022 to 12/17/2022. Lambs were fed at 3% of body weight on diets of different content of wild reeds fortified and unfortified with urea mixed in the form of 8 mm pellets with concentrated fodder (black barley, wheat bran, yellow corn) and Which was divided into six treatments, the first three were without urea in the following ratios: 60 reed:40 concentrate, 40 reed : 60 concentrate and 50 reed:50 concentrate. As for the second three treatments, they contained the same proportions as the first three treatments with 3% urea from the weight of roughage feed. The results showed high statistically significant differences (P≤0.01) differences between the treatments with regard to the physical blood characteristics. The hematocrit was significantly superior in the sixth treatment at (P≤0.01) compared with the other treatments, as it was 43.57 ± 0.16% while the first treatment was the lowest among the treatments, as it was 37.95 ± 0.10 %. As for hemoglobin concentration, the third treatment was significantly higher at (P≤0.01), superior to all experimental treatments. There were significant differences in the total number of red blood cells at (P≤0.01) for the sixth treatment 14.50 ± 0.04 × 106 / ml, which was the highest compared to the rest of the treatments. There is a significant superiority at (p≤0.01) in the concentration of white blood cells in favor of the sixth treatment (8.67 ± 0.17 × 103 / ml) over the third treatment (6.65 ± 0.06 × 103 / ml) and the other treatments. As for blood biochemical characteristics, the sixth treatment was Significantly higher at (p≤0.01) in the concentration of total protein and albumin (5.90 ± 0.04 and 3.85 ± 0.02) g / dL, respectively. As for the concentration of serum globulin, the first, fourth and sixth treatments were significantly superior at (p≤0.01) over the rest. The concentration of triglycerides in the sixth treatment was 75.92 ± 0.18 mg/dL, significantly superior at (p≤0.01) over the first treatment (72.47 ± 0.19 mg/dL) which was the least significant and over the rest of the treatments, the blood glucose concentration in The sixth treatment was significantly superior at (P≤0.01) over all treatments of the experiment, and the second treatment was the lowest, and the concentration of blood urea at the sixth treatment was significantly affected at (P≤0.01) as it was 35.37 ± 0.16 mg / dL, followed by the third and fifth treatment The sixth treatment was highly significant at (P≤0.01) over the rest of the experimental treatments. As for the creatinine concentration, it was 1.67 ± 0.08 mg / dL, followed by the fifth treatment and the rest of the treatments. We conclude from the results of the experiment that providing a diet consisting of concentrated fodder and rough fodder from wild reeds at a ratio of 50/50 gives very good results in the physical and biochemical properties of lambs blood at a lower economic cost per kilogram produced, especially when urea is added to the fodder provided to lambs.

Physiological and Agronomic Characteristics of Alternative Black Barley Genotypes (Hordeum vulgare var. nigricans and H. v. var. rimpaui) under Different Hydrothermal Conditions of the Growing Seasons

Black-seeded barley can be a valuable raw material for functional food. However, its restoration to cropping should be preceded by the identification of the characteristics determining productivity. The field study was conducted to identify specific parameters of the black-seeded barley genotypes (Hordeum vulgare var. nigricans and H. v. var. rimpaui) and compare them with common barley (H. vulgare) under the different hydrothermal conditions of the two growing seasons of 2021 and 2022. Our research has shown that each genotype has a set of specific characteristics that best describe it at a given developmental stage. H. v. rimpaui was well characterized by chlorophyll fluorescence parameters such as FV/FM, FV/F0, and PIABS at the seedling stage and H. v. nigricans by FV/FM and FV/F0 at the flag leaf stage. Moreover, H. v. var. rimpaui was distinguished by a high biomass of shoot (726 g m−2) and straw yield (5.04 t ha−1) but H. v. var. nigricans by a high number of sterile generative tillers (103 m−2 in the dry year 2022). Further research should focus on the response of black-seeded barley genotypes to abiotic stresses, while in agronomic practice, efforts should be made to increase the number of grains per ear and 1000-grain weight.

Anti-Obesity Effects of Black Barley Ferment Extract in 3T3-L1 Adipocytes and Obese Mice Induced by High Fat Diet

Anti-Obesity Effects of Black Barley Ferment Extract in 3T3-L1 Adipocytes and Obese Mice Induced by High Fat Diet

Conjunctive Analyses of BSA-Seq and BSR-Seq to Identify Candidate Genes Controlling the Black Lemma and Pericarp Trait in Barley.

Black barley seeds are a health-beneficial diet resource because of their special chemical composition and antioxidant properties. The black lemma and pericarp (BLP) locus was mapped in a genetic interval of 0.807 Mb on chromosome 1H, but its genetic basis remains unknown. In this study, targeted metabolomics and conjunctive analyses of BSA-seq and BSR-seq were used to identify candidate genes of BLP and the precursors of black pigments. The results revealed that five candidate genes, purple acid phosphatase, 3-ketoacyl-CoA synthase 11, coiled-coil domain-containing protein 167, subtilisin-like protease, and caffeic acid-O-methyltransferase, of the BLP locus were identified in the 10.12 Mb location region on the 1H chromosome after differential expression analysis, and 17 differential metabolites, including the precursor and repeating unit of allomelanin, were accumulated in the late mike stage of black barley. Phenol nitrogen-free precursors such as catechol (protocatechuic aldehyde) or catecholic acids (caffeic, protocatechuic, and gallic acids) may promote black pigmentation. BLP can manipulate the accumulation of benzoic acid derivatives (salicylic acid, 2,4-dihydroxybenzoic acid, gallic acid, gentisic acid, protocatechuic acid, syringic acid, vanillic acid, protocatechuic aldehyde, and syringaldehyde) through the shikimate/chorismite pathway other than the phenylalanine pathway and alter the metabolism of the phenylpropanoid-monolignol branch. Collectively, it is reasonable to infer that black pigmentation in barley is due to allomelanin biosynthesis in the lemma and pericarp, and BLP regulates melanogenesis by manipulating the biosynthesis of its precursors.

Impact of solid‐state fermentation by Aspergillus niger 4Q and Cyberlindnera fabianii J2 on antioxidant and flavor properties of whole grain barley

AbstractBackground and ObjectivesAspergillus niger 4Q and Cyberlindnera fabianii J2 were isolated from a traditional Chinese sweet rice wine starter because of their better fermentation characteristics and sensory properties of final products. To understand the impacts of the cofermentation with Aspergillus niger 4Q and Cyberlindnera fabianii J2 in a solid state on the nutritional and physico‐chemical properties of whole grain barley, yellow barley and black barley were used as raw materials. Content of chemical and nutritional compositions, in vitro antioxidant activity, color, and volatile flavor compound analysis of untreated, cooked and fermented barley samples were evaluated.FindingsThe contents of total phenolic compounds, total flavonoids, and anthocyanin of black barley were 1.25 times, 1.21 times, and 2.05 times higher than those in yellow barley (p &lt; .05). After fermentation, the proteins, water‐soluble dietary fiber, and β‐glucan contents of both black barley and yellow barley samples were about respectively 1.3 times, 4.6 times, and 1.2 times higher than those in raw materials (p &lt; .05). Total proportion of phenolic compounds and flavonoids, along with the antioxidant capacity, free radical scavenging rate and Fe2+ chelating activity were significantly increased (p &lt; .05). Lighter and brighter color were observed in fermented barleys which might be credit to the reduced anthocyanins. The acidic methyl esters, uniquely existed in untreated barley, were transformed into acetate esters after fermentation. Ethyl 3‐methyl‐acetate, with a fruity aroma, was the major proportion of esters in fermented barley, endued the unique flavor to fermented barley.ConclusionsSolid‐state fermentation of yellow barley and black barley by A. niger 4Q and C. fabianii J2 could effectively improve their nutritional and physico‐chemical properties.Significance and NoveltyThis study may contribute to providing a solution for improving the nutritional and sensory preterits of whole grain barley, as well as a theoretical support for promoting the direct utilization of barley in food processing.

Polyphenol Profile and In Vitro Antioxidant and Enzyme Inhibitory Activities of Different Solvent Extracts of Highland Barley Bran

Five different solvent extracts of highland barley bran were analyzed and compared for their polyphenol profile, antioxidant activity, and α-glucosidase and α-amylase inhibitory activities. The highland barley bran acetone extract had the highest total phenolic content, total flavonoid content, and antioxidant capacity. It was followed by the methanol and ethanol extracts, while n-butanol and ethyl acetate extracts exhibited lower measured values. Diosmetin, luteolin, protocatechuic acid, vanillic acid, ferulic acid, phlorogucinol, diosmin, isoquercitrin, catechin, and isovitexin were among the most abundant phenolic compounds identified in different solvent extracts, and their concentrations varied according to the solvent used. The highest α-glucosidase and α-amylase inhibitory activity were observed in the ethyl acetate extract of highland barley bran, followed by the acetone and methanol extracts. In contrast, n-butanol and ethanol extracts exhibited lower measured values. The different solvent extracts were effective inhibitors for α-glucosidase and α-amylase with activity reaching to 34.45-94.32% and 22.08-35.92% of that of positive control acarbose, respectively. There were obvious correlations between the phenolic content and composition of different solvent extracts and their in vitro antioxidant activity, α-glucosidase inhibition activity and α-amylase inhibition activity. Black barley bran is an excellent natural raw material for developing polyphenol-rich functional foods and shows good antioxidant and hypoglycemic potential to benefit human health.

The regulatory effect of fermented black barley on the gut microbiota and metabolic dysbiosis in mice exposed to cigarette smoke

Smoking is a global public health event that can cause oxidative stress and gut microbiota dysbiosis and is related to the occurrence of diseases such as cancer and respiratory system disease. We previously found that fermented black barley was rich in antioxidative components such as polyphenols and flavonoids and regulated gut microbiota dysbiosis. In the present study, the protective effects of fermented black barley on cigarette smoke-induced damage, such as lung, reproduction organ injury, gut microbiota and metabolic dysbiosis, were investigated. Fermented black barley (100 μL/10 g·BW per day, containing 1 × 108 CFU/mL Lactobacillus) was administered orally to male ICR mice that were regularly exposed to cigarette smoke (one time a day, 15 cigarettes each time, 30 min/time). The intervention lasted continuously for 12 weeks. The results showed that compared to the group exposed only to cigarette smoke, fermented black barley treatment alleviated the pathological damage to lung and testis tissues and significantly increased the total sperm motility and antioxidative capacity of the lung. Fermented black barley also regulated the intestinal microbiome diversity; reduced the relative abundances of Lactobacillus, Turicibacter and Bifidobacterium; and increased the relative abundances of Oscillospira and Ruminococcus at the genus level. Furthermore, the metabolic profile was investigated via analysis of the abundances of fecal and hepatic metabolites, and it was shown that fermented black barley treatment alleviated the metabolic dysbiosis of lipids, amino acids, and the biosynthesis of steroid hormones (such as dehydroepiandrosterone sulfate, etc.) induced by cigarette smoking, which approached normal conditions. These regulatory effects may partially elucidate the beneficial role of fermented black barley in alleviating the harmful effects of cigarette smoking. In summary, supplementation with fermented cereal food may be a helpful way to ameliorate cigarette smoking-induced damage.

Polyphenol and Anthocyanin Composition and Activity of Highland Barley with Different Colors.

In this research, the composition of free phenols, bound phenols, and anthocyanins and their in vitro antioxidant activity and in vitro α-glucosidase inhibiting activity were observed in different barley colors. The outcomes revealed that the contents of total phenols (570.78 mg/100 gDW), total flavonoids (47.08 mg/100 gDW), and anthocyanins (48.07 mg/100 g) were the highest in purple barley. Furthermore, the structure, composition, and concentration of phenolics differed depending on the colors of barley. The types and contents of bound total phenolic acids and flavonoids were greater than those of free total phenolic acids and flavonoids. The main phenolic acids in blue barley were cinnamic acid polyphenols, whereas in black, yellow, and purple barley, benzoic acid polyphenols were the main phenolic acids, and the main types of flavonoids in black and blue barley were chalcones and flavanones, respectively, whereas flavonol was the main type of flavonoid in yellow and purple barley. Moreover, cornflower pigment-3-glucoside was the major anthocyanin in blue, yellow, and purple barley, whereas the main anthocyanin in black barley was delphinidin-3-glucoside. The dark color of barley indicated richness in the anthocyanins. In addition, the free polyphenol fractions had stronger DPPH and ABTS radical scavenging capacity as compared to the bound ones. In vitro α-glucosidase-inhibiting activity was greater in bound polyphenols than in free polyphenols, with differences between different varieties of barley. Purple barley phenolic fractions had the greatest ABTS radical scavenging and iron ion reduction capacities, as well as the highest α-glucosidase-inhibiting activity. The strongest DPPH radical scavenging capacity was found in yellow barley, while the strongest in vitro α-glucosidase-inhibiting activity was found in anthocyanins isolated from black barley. Furthermore, in different colors of barley, there was a strong association between the concentration of specific phenolic compounds and antioxidant and α-glucosidase-inhibiting activities. The outcomes of this study revealed that all colored barley seeds tested were high in phenolic compounds, and had a good antioxidant impact and α-glucosidase-inhibiting activity. As a result, colored barley can serve as an antioxidant and hypoglycemic food. Polyphenols extracted from purple barley and anthocyanins extracted from black barley stand out among them.

Hulless Black Barley as a Carrier of Probiotics and a Supplement Rich in Phenolics Targeting Against H2O2-Induced Oxidative Injuries in Human Hepatocarcinoma Cells.

Lactic acid bacteria can provide benefits to human beings and transform phenolic substances to improve their potential functionality. It was of interest to develop black barley as a carrier of probiotics and nutraceutical supplement rich in more antioxidants. Due to fermentation, bacterial counting and free phenolic content in black barley increased to 9.54 ± 0.22 log cfu/mL and 5.61 ± 0.02 mg GAE/mL, respectively. Eleven phenolic compounds, including nine isoflavones and two nitrogenous compounds were characterized using UPLC-QTOF-MS, among which epicatechin, hordatine, and pelargonidin aglycone were largely enriched. Moreover, free phenolic extracts from fermented barley (F-BPE) played a greater role in scavenging DPPH radicals, reducing Fe3+ to Fe2+, and increasing oxygen radical absorbance capacity, compared phenolic extracts from unfermented barley [UF-BPE (1.94-, 1.71-, and 1.35-fold at maximum for F-BPE vs. UF-BPE, respectively)]. In hepatocarcinoma cells, F-BPE also better inhibited ROS production and improved cell viability, cell membrane integrity, SOD activity, and non-enzymatic antioxidant GSH redox status (2.85-, 3.28-, 2.05-, 6.42-, and 3.99-fold at maximum for F-BPE vs. UF-BPE, respectively).

The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity.

The aim of this study was to use unconventional malts in beer production and observe their effect on the wort viscosity. Six malts were analysed in this study—barley, black barley, oat, wheat, rye, and corn. Firstly, the parameters of cereals were measured after the malting process in an experimental malting house and wort production. Samples were analysed in each phase of the mashing process. Carbohydrate contents and viscosities were analytically determined from the samples. The resulting values of the dynamic viscosity were significantly higher than the values obtained by other authors, ranging from 3.4 up to 35.5 mPa·s−1. This study also confirmed the hypothesis that states that the breakdown of carbohydrates leads to a decrease in viscosity. Values measured in the black barley malt sample were higher when compared with light barley malt. Unconventional malts had a higher viscosity and were thus more difficult to filter. If these types of malts are used it is recommended to add barley malts or malts with a higher enzyme activity to them.