Article
Plant Sciences
Yongqi Yin, Jinpeng Xu, Xudong He, Zhengfei Yang, Weiming Fang, Jun Tao
Summary: Exogenous MT enhances phenolic acids biosynthesis in germinating barley seedlings and alleviates the damage caused by NaCl stress, demonstrating its potential biological activities in improving plant resistance to salinity stress.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2022)
Article
Food Science & Technology
Thinzar Aung, Bo Ram Kim, Mi Jeong Kim
Summary: This study investigated the possibility of using germinated wheat as a nutritionally improved cereal beverage. By optimizing the roasting conditions, the researchers achieved desirable sensory properties and consumer acceptance, as well as improved health-related functionality of the beverage. The cold germinated wheat beverage showed higher preferences compared to the hot beverage in terms of appearance, odor, taste, and overall acceptability.
Article
Food Science & Technology
Gjore Nakov, Marko Jukic, Gordana Simic, Franjo Sumanovac, Daliborka Koceva Komlenic, Jasmina Lukinac
Summary: Replacing part of the wheat flour with hulless barley flour in short-dough cookies can improve their functional properties and nutritional value. Hulless barley flour, with its high dietary fiber and beta-glucan content, increases the viscosity of the cookie composite flour. The addition of hulless barley flour results in softer cookies with increased total phenolic content and antioxidant capacity. Up to 50% of wheat flour can be replaced by hulless barley flour without significant deterioration of the cookies' sensory properties.
Article
Food Science & Technology
Xuyan Zong, Jianhang Wu, Zuyi Chen, Linhua He, Junjie Wen, Li Li
Summary: Qingke (hulless barley) is a promising material for beer brewing due to its sufficient hydrolyzable starch and rich nutrients. This study evaluated the effect of Qingke addition on the physicochemical properties, antioxidant capacity, and flavor composition of beer. The results showed that Qingke addition reduced turbidity and color, and enriched the beer with bioactive substances, resulting in better antioxidant capacity. Qingke addition also increased the levels of higher alcohols and esters, while decreasing the amount of volatile acid in the beer. This study has important implications for the application of Qingke in the beer industry.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Food Science & Technology
Eugenia Telis de Vilela Silva, Alexandre Jose Melo de Queiroz, Rossana Maria Feitosa de Figueiredo, Henrique Valentim Moura, Francislaine Suelia dos Santos, Aline Priscila de Franca Silva, Cristina Fernandes Cavalcanti, Mailson Goncalves Gregorio, Pluvia Oliveira Galdino, Josivanda Palmeira Gomes
Summary: Germinated peanut flours produced through convective drying at 70 degrees C showed high levels of minerals, total phenolic compounds, and antioxidant potential. The BRS Havana cultivar exhibited elevated levels of flavonoids, while the BR1 cultivar was more susceptible to degradation reactions during storage at higher temperatures.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Sneh Punia Bangar, Kawaljit Singh Sandhu, Monica Trif, Vishal Manjunatha, Jose Manuel Lorenzo
Summary: This study investigates the effect of germination of different barley cultivars on the improved health-benefit quality of flours. The results show that germination increases ash, protein, fiber content, and antioxidant properties of the flours. Previous studies have also shown that processing, soaking, and sprouting of grains improve digestibility, nutrient absorption, and the levels of vitamins, minerals, proteins, and antioxidants.
FOOD ANALYTICAL METHODS
(2022)
Article
Chemistry, Applied
Pamela C. Drawbridge, Franklin Apea-Bah, Polyanna Silveira Hornung, Trust Beta
Summary: The release of bound phenolic acids during boiling and digestion significantly increased the levels of ferulic and p-coumaric acids, making these cooked barley varieties important sources of bioaccessible phenolic acids.
Article
Chemistry, Multidisciplinary
Xin Tian, Xudong He, Jinpeng Xu, Zhengfei Yang, Weiming Fang, Yongqi Yin
Summary: The study investigates the involvement of calcium ion (Ca2+) in phenolic acid biosynthesis and plant growth in barley under NaCl stress, regulated by melatonin (MT). The results show that the combination of exogenous MT and CaCl2 significantly promotes phenolic acid biosynthesis and growth improvement in NaCl-stressed barley.
Article
Chemistry, Multidisciplinary
Zhuoya Xiang, Junlin Deng, Kaijun Yang, Yongqing Zhu, Chen Xia, Jian Chen, Tinghui Liu
Summary: Hulless barley contains phenolic compounds with antioxidant activities. Thermal processing and in vitro digestion affect the release of phenolic compounds in hulless barley, with raw barley having higher phenolic content than steamed or roasted barley. In vitro digestion released more ferulic acid but hydrolyzed some flavonoids. Antioxidant activities were found to be highest in undigested hulless barley.
ARABIAN JOURNAL OF CHEMISTRY
(2021)
Article
Food Science & Technology
Mian Wang, Chaoqun Leng, Yahui Zhu, Pei Wang, Zhenxin Gu, Runqiang Yang
Summary: UV-B treatment significantly increased the content of phenolic acids in barley seedlings, while also boosting the activity of related enzymes and gene expression levels, leading to an improved antioxidant system.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yulin Zhu, Shihua Yang, Yonghua Huang, Jiaqi Huang, Yongqiang Li
Summary: This study evaluated the bioaccessibility and antioxidant activity of phenolic compounds in hulless barley dietary fiber through an in vitro gastrointestinal digestion model. The results showed an increase in phenolic content and antioxidant activity after digestion. Different phenolic compounds exhibited varying stability during the digestion process, highlighting the potential benefits of hulless barley DF as valuable food additives.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Plant Sciences
Roberta Fontanive Miyahira, Fabiola de Lima Pena, Giovanna Alexandre Fabiano, Jean de Oliveira Lopes, Luis Gustavo Saboia Ponte, Diogo Thimoteo da Cunha, Rosangela Maria Neves Bezerra, Adriane Elisabete Costa Antunes
Summary: This study compared the differences in chemical composition and antioxidant capacity between seeds and sprouts of broccoli, lentils, and wheat. The total phenolic content of broccoli and wheat remained unchanged before and after germination, while lentils showed a significant decrease after germination. The antioxidant capacity of broccoli and wheat increased after germination.
PLANT FOODS FOR HUMAN NUTRITION
(2022)
Article
Plant Sciences
Muhammad Salim Akhter, Sibgha Noreen, Ume Ummara, Muhammad Aqeel, Nawishta Saleem, Muhammad Mahboob Ahmed, Seema Mahmood, Habib-ur-Rehman Athar, Mohammed Nasser Alyemeni, Prashant Kaushik, Parvaiz Ahmad
Summary: The study shows that silicon enhances the antioxidant defense system of plants, promotes growth of barley plants under salt stress, and alleviates the impact of oxidative stress on plants.
Article
Food Science & Technology
Chen Xia, Kaijun Yang, Yongqing Zhu, Tinghui Liu, Jian Chen, Junlin Deng, Boyu Zhu, Zhiqiang Shi, Zhuoya Xiang
Summary: This study investigated the impact of milling process on the active compounds in hulless barley. It was found that milling led to a decrease in araboxylan and phenolic compounds, while beta-glucan initially increased and then decreased. The antioxidant activities also decreased with increased milling.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Chong Xie, Pei Wang, Zhenxin Gu, Runqiang Yang
Summary: Spermidine can alleviate oxidative damage of barley seedlings under UV-B stress and enhance the accumulation of PCs. Exogenous spermidine increased the activities and gene expression of antioxidant enzymes in barley seedlings under UV-B stress. The application of an inhibitor of endogenous spermidine synthesis inhibited the growth and PC accumulation of barley seedlings under UV-B stress, which can be alleviated by exogenous spermidine.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biotechnology & Applied Microbiology
Runqiang Yang, Mian Wang, Xiaoyun Feng, Zhenxin Gu, Pei Wang
Article
Agriculture, Multidisciplinary
Runqiang Yang, Qianru Hui, Xiaoyun Feng, Li Feng, Zhenxin Gu, Pei Wang
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2020)
Article
Chemistry, Applied
Ting Zhou, Pei Wang, Zhenxin Gu, Meng Ma, Runqiang Yang
Article
Agriculture, Multidisciplinary
Pei Wang, Xiaohui Zhao, Runqiang Yang, Yulin Zhou, Qin Zhou, Zhenxin Gu, Dong Jiang
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Biochemistry & Molecular Biology
Mian Wang, Yahui Zhu, Pei Wang, Zhenxin Gu, Runqiang Yang
Summary: It has been found that low concentration of NaCl not only promotes growth of barley seedlings, but also stimulates endogenous GABA metabolism to affect key enzyme activities and mRNA levels for phenolics synthesis.
Article
Biochemistry & Molecular Biology
Yunyun Zhao, Chong Xie, Pei Wang, Zhenxin Gu, Runqiang Yang
Summary: The study showed that GABA can alleviate oxidative damage in soybean sprouts under NaCl stress by enhancing the synthesis of phenolics. Additionally, GABA also increases the activity of antioxidant enzymes and antioxidant capacity, enhancing the resistance of soybean sprouts to stress.
Article
Biochemistry & Molecular Biology
Jianwei Chang, Chong Xie, Pei Wang, Zhenxin Gu, Yongbin Han, Runqiang Yang
Summary: Different lights, especially red light, have significant effects on folate accumulation in wheat seedlings. Red light increases total folate content and the dominant folate component, 5-CH3-THF. Folate content of leaves is higher and more sensitive to light under red light.
JOURNAL OF ZHEJIANG UNIVERSITY-SCIENCE B
(2021)
Article
Biochemistry & Molecular Biology
Ge Zhan, Men Long, Kai Shan, Chong Xie, Runqiang Yang
Summary: This study investigated the antioxidant effect of chrysanthemum extract and explored its potential mechanisms through a metabolomics study. The results showed that chrysanthemum extract could alleviate oxidative stress-related cell damage by relieving cell cycle arrest and inhibiting non-apoptotic cell damage. The activities of antioxidant enzymes were also upregulated by chrysanthemum extract. Metabolomics studies revealed that chrysanthemum extract targeted the arginine synthesis pathway and purine metabolism pathway. These findings suggest that chrysanthemum extract has the ability to counteract oxidative stress through multiple pathways and may have potential therapeutic applications.
Article
Agriculture, Multidisciplinary
Chong Xie, Pei Wang, Zhenxin Gu, Runqiang Yang
Summary: Spermidine can alleviate oxidative damage of barley seedlings under UV-B stress and enhance the accumulation of PCs. Exogenous spermidine increased the activities and gene expression of antioxidant enzymes in barley seedlings under UV-B stress. The application of an inhibitor of endogenous spermidine synthesis inhibited the growth and PC accumulation of barley seedlings under UV-B stress, which can be alleviated by exogenous spermidine.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Agriculture, Multidisciplinary
Pei Wang, Guangzheng Wang, Yining Zhang, Xindi Lv, Chong Xie, Juan Shen, Runqiang Yang, Zhenxin Gu, Jianzhong Zhou, Dong Jiang
Summary: Tailormade wheat arabinoxylan (AX) has significant impact on the thermal processing of gluten proteins, promoting their polymerization and unfolding processes, and inducing changes in their molecular structure. The customized AX also enhances the stability of the gluten network and leads to the formation of more homogeneously distributed large protein aggregates.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Chong Xie, Pei Wang, Jianwei Chang, Qiaoe Wang, Yongbin Han, Runqiang Yang
Summary: This study investigated the effects of six amino acids on folate accumulation during wheat germination under red light radiation and established an optimized combination of amino acids for promoting folate enrichment. Applying phenylalanine, tyrosine, tryptophan, glutamate, or p-aminobenzoic acid to wheat seedlings during germination significantly increased the content of total folates. The highest content of folates was observed when the germinated wheat was cultured with a mixture of specific amino acids. This study provides a promising and practical approach to enhance the accumulation of folates in wheat seedlings.
Article
Food Science & Technology
Bailu Yang, Yining Zhang, Jiayi Yuan, Minzhen Yang, Runqiang Yang, Zhenxin Gu, Chong Xie, Qin Zhou, Dong Jiang, Jianzhong Zhou, Pei Wang
Summary: This study investigated the freeze stability of unfermented, pre-fermented, and par-steamed frozen dough in order to advance the industrial production of steamed buns. The results indicated that the best sensory properties of the steamed buns were achieved when using unfermented dough with 2.0% yeast, pre-fermented dough with a pre-fermented time of 30 min, and par-steamed dough with a pre-steamed time of 15 min. The study also revealed the effects of yeast content and fermentation time on the sensory quality of frozen dough.
Article
Plant Sciences
Chong Xie, Maomao Sun, Pei Wang, Runqiang Yang
Summary: This study investigated the effects of GABA and Ca2+ on the biosynthesis of phenolic compounds in soybean sprouts under NaCl stress. Results showed that the addition of Ca2+ increased the content of phenolic compounds, while the addition of LaCl3 inhibited their synthesis. The addition of GABA increased the content of Ca2+ and alleviated the inhibition caused by LaCl3. Both GABA and Ca2+ enhanced the biosynthesis of phenolic compounds and there was an interaction between their effects.
Article
Plant Sciences
Chong Xie, Yahui Zhu, Chaoqun Leng, Qiaoe Wang, Pei Wang, Runqiang Yang
Summary: Spermidine can enhance the biosynthesis of phenolic compounds and alleviate oxidative damage caused by UV-B stress in barley. The application of GABA, the degradation product of spermidine, can further increase the accumulation of phenolic compounds and improve physiological indicators affected by oxidative damage.
Article
Chemistry, Applied
Mian Wang, Yuxuan Ding, Qiaoe Wang, Pei Wang, Yongbin Han, Zhenxin Gu, Runqiang Yang
