Article
Food Science & Technology
Lihua Chen, Sanxia Wang, Dongna Li, Shengbao Feng
Summary: The study investigated the microbial community compositions, physicochemical indexes, sensory analysis, volatile flavor compositions, and correlations between microbes and metabolomics of different starters in hulless barley wine. The results showed that the impact of different starters on the quality of hulless barley wine was greater than that of hulless barley varieties, and 16 microbial genera were found to be positively correlated with metabolites.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
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
Agriculture, Dairy & Animal Science
Milena Bugoni, Caio S. Takiya, Nathalia T. S. Grigoletto, Alanne T. Nunes, Paulo Cesar Vittorazzi Junior, Rodrigo G. Chesini, Guilherme G. da Silva, Luis V. B. de Alcantara, Luciana N. Renno, Francisco P. Renno
Summary: This study evaluated the effects of partially replacing ground corn with dry malt extract (DME) on the digestibility, ruminal fermentation, milk yield, and composition in dairy cows. The results showed that DME increased the digestibility of crude protein, decreased ruminal pH and butyrate concentration, increased acetate concentration, and improved milk yield and feed efficiency.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Chemistry, Applied
Yong Xie, Miao Zhu, Haibo Liu, Zhiping Fan, Yilin Zhang, Xiaoli Qin, Xiong Liu
Summary: This study showed that 8-glucan has inhibitory effects on hulless barley starch digestion, but the processing methods also play a role in the starch digestibility.
Article
Plant Sciences
Yixiong Bai, Xiaohong Zhao, Xiaohua Yao, Youhua Yao, Xin Li, Lu Hou, Likun An, Kunlun Wu, Zhonghua Wang
Summary: In this study, we analyzed the gene expression of lodging-resistant and lodging-sensitive varieties of hulless barley and found that the lodging-resistant variety had significantly higher lignin concentration, lignin monomer contents, and neutral detergent fibre compared to the lodging-sensitive variety. Through transcriptome sequencing analysis, we identified 72 differentially expressed genes, including 17 genes related to lignin, cellulose, and hemicellulose synthesis or regulation, providing a basis for further exploring the molecular mechanism of stem lodging resistance in hulless barley and valuable gene resources for stem lodging resistance molecular breeding.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Biochemistry & Molecular Biology
Yantong Meng, Qingjia Meng, Chang Li, Mengqian Wang, Siqi Li, Jian Ying, Hao Zheng, Shuqun Bai, Yong Xue, Qun Shen
Summary: Both partially peeled hulless barley (PHB) and whole grain hulless barley (WHB) interventions improved glucose metabolism and gut microbiota dysbiosis in obese mice induced by a high-fat diet.
Article
Chemistry, Applied
Zheng-Hao Yin, Yuan-Fei Li, Hong-Xia Gan, Nan Feng, Yong-Ping Han, Li-Mei Li
Summary: This study investigated the inhibition mechanisms and synergistic effects of four plant polyphenols from Hulless Barley and Morus on tyrosinase. The results showed that these polyphenols exhibited tyrosinase inhibition activity, and the mixture of sanggenone C and L-epicatechin had the highest inhibition. Molecular docking analysis revealed that the number and position of phenolic hydroxyls were crucial for the inhibition activity. This study provides new insights into the potential application of these plant polyphenols as tyrosinase inhibitors in food preservation.
Article
Plant Sciences
Congping Xu, Hafiz Muhammad Khalid Abbas, Chuansong Zhan, Yuxiao Huang, Sishu Huang, Haizhen Yang, Yulin Wang, Hongjun Yuan, Jie Luo, Xingquan Zeng
Summary: This study investigates the metabolic and transcriptomic changes associated with grain coloration in Tibetan hulless barley. It reveals the genes and metabolites involved in anthocyanin accumulation and identifies HvMYC2 as a critical regulator of anthocyanin biosynthesis. The study also unravels the major anthocyanin modification pathway in colored qingke.
FRONTIERS IN PLANT SCIENCE
(2022)
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
Agronomy
Zha Sang, Minjuan Zhang, Wang Mu, Haizhen Yang, Chunbao Yang, Qijun Xu
Summary: This study explored the phytohormone levels and transcriptome of a Bgh susceptible and resistant hulless barley genotypes, revealing higher levels of plant hormones in the resistant genotype. Transcriptome analysis identified more differentially expressed genes in the resistant genotype in defense-related pathways. Changes in hormone levels drove downstream gene expression changes in plant-hormone signaling, aiding the resistant genotype in performing better under Bgh infection.
Article
Multidisciplinary Sciences
Yixiong Bai, Xiaohong Zhao, Xiaohua Yao, Youhua Yao, Likun An, Xin Li, Yong Wang, Xin Gao, Yatao Jia, Lulu Guan, Man Li, Kunlun Wu, Zhonghua Wang
Summary: In this study, candidate genes involved in plant height and tiller number in hulless barley were identified using the SLAF-seq method, resulting in the discovery of multiple SNP loci associated with these traits through filtering and association analysis.
Article
Agronomy
Yulin Wang, Hongjun Yuan, Sang Zha, Thondup Jabu, Qijun Xu
Summary: This study analyzed the differences in nutrient content and protein expression between two hulless barley cultivars, revealing that the C2 cultivar has higher levels of beta-glucan, protein, and amylopectin compared to Zangqing 2000. The DEPs in C2 were associated with multiple important metabolic pathways, indicating more biological activities in this cultivar. PRM analysis confirmed the accuracy of quantitative proteomic data, providing insights into the molecular mechanisms of seed nutrient biosynthesis and accumulation in hulless barley.
Article
Environmental Sciences
Li Liu, Zhongping Du, Yi Li, Rui Han
Summary: This study aims to improve methane production from hulless barley straw by pretreatment with KOH and addition of urea. The optimal treatment conditions were determined, resulting in significantly increased methane production and enhanced microbial diversity and functional taxa.
JOURNAL OF MATERIAL CYCLES AND WASTE MANAGEMENT
(2023)
Article
Engineering, Environmental
Wenxiu Xue, Wenhan Liu, Ruwen Ma, Shuhao Zhang, Xingxu Yu, Tao Li, Xiaoyu Luan, Xiaowei Cui, Jia Liu, Chengwei Zhang, Shaolei Shan, Shouqing Ni, Xinbo Wang, Xiufeng Cao, Zhaojie Cui
Summary: This study investigates the molecular mechanisms of tetracycline (TC) on hulless barley root growth using transcriptomic, cytological, and physiological analyses. Low concentrations of TC promote root growth by upregulating genes related to the flavonoid pathway, while high concentrations downregulate genes related to homologous recombination and inhibit mitosis.
JOURNAL OF HAZARDOUS MATERIALS
(2023)
Article
Biotechnology & Applied Microbiology
Xiaoju Dou, Ziqi Zhou, Liping Zhao
Summary: A genome-wide survey of miRNAs was conducted in Tibetan hulless barley, identifying 156 miRNAs. These miRNAs were found to be involved in phytohormone signaling, metabolism, and embryonic development in barley. The study revealed a potential regulatory network of miRNAs during the early developmental stages of Tibetan hulless barley.
Article
Agriculture, Dairy & Animal Science
Ammar Mollaei Berenti, Mojtaba Yari, Saeed Khalaji, Mahdi Hedayati, Amin Akbarian, Peiqiang Yu
Summary: The study showed that substituting common soybean meal with extruded soybean meal in dairy calves' diet could improve their growth performance, nutrient digestibility, and blood metabolites, indicating the sensitivity of calves' responses to different protein characteristics.
Review
Food Science & Technology
Maria E. Rodriguez-Espinosa, Victor H. Guevara-Oquendo, Jen-Chieh Yang, Xin Feng, Weixian Zhang, Peiqiang Yu
Summary: This review provides an overview of recent advancements in studying processing induced molecular structure changes in cool-season faba bean using advanced vibrational molecular spectroscopy, chemometrics, and nutrient modeling techniques. It discusses strategies to improve faba bean utilization through heat-related technological treatments and their relationship to nutrient delivery and metabolism in ruminant systems. Additionally, the article highlights the significance of combining advanced nutrient modeling techniques with cutting-edge vibrational molecular spectroscopic techniques to understand the molecular nutrition and structure of cool-season faba bean.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Food Science & Technology
Xin Feng, Baoli Sun, Peiqiang Yu
JOURNAL OF CEREAL SCIENCE
(2020)
Review
Food Science & Technology
Xin Feng, Huihua Zhang, Peiqiang Yu
Summary: X-ray fluorescence techniques have been increasingly utilized in food and agricultural science, offering advantages such as minimal sample preparation, nondestructive analysis, and high spatial resolution. Further advancements in technology, such as detector development and combination with chemometrics, hold promising prospects for its future applications in the field.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Review
Food Science & Technology
Walaa M. S. Gomaa, Xin Feng, Huihua Zhang, Xuewei Zhang, Weixian Zhang, Xiaogang Yan, Quanhui Peng, Peiqiang Yu
Summary: This review provides an update on the applications of advanced molecular spectroscopy in canola-related bio-processing technology, molecular structure, and nutrient utilization. The study focuses on how changes in molecular structure affect the nutritional quality of canola and its co-products. Various molecular spectroscopic techniques and their associations with nutrition evaluation methods are discussed in detail.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Agriculture, Dairy & Animal Science
Aya Ismael, Victor Hugo Guevara-Oquendo, Basim Refat, Xin Feng, Peiqiang Yu
Summary: The study found that replacing soybean and canola meals with blend-pelleted co-products did not affect the nutrient intake, digestibility, and production performance in high producing dairy cows.
CANADIAN JOURNAL OF ANIMAL SCIENCE
(2021)
Article
Agriculture, Dairy & Animal Science
Hangshu Xin, Peiqiang Yu
Summary: Heating treatments with microwave irradiation and moist autoclaving can change the nutrient contents and availability in faba beans. The results showed increased ether extract and neutral detergent insoluble CP contents, and decreased soluble CP, sugar, and tannin concentrations after heating. Despite the improvements in nutrients absorption, heating failed to enhance digestibility in total tract. The thermal treatments had a significant impact on protein structural characteristics and nutrient availability in ruminants.
Review
Food Science & Technology
Ming Yan, Victor H. Guevara-Oquendo, Maria E. Rodriguez-Espinosa, Jen-Chieh Yang, Herbert (Bart) Lardner, David A. Christensen, Xin Feng, Peiqiang Yu
Summary: The study focuses on the limitations of traditional wet chemistry analysis in studying plant cell wall complexity and the advantages of using synchrotron-based and globar-sourced mid-infrared spectroscopy to analyze chemical bonds. It emphasizes the importance of applying advanced spectroscopy techniques in studying the nutritional characteristics of faba beans.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Agriculture, Dairy & Animal Science
Siqiang Liu, Ali Mujtaba Shah, Mei Yuan, Kun Kang, Zhisheng Wang, Lizhi Wang, Bai Xue, Huawei Zou, Xiangfei Zhang, Peiqiang Yu, Hongze Wang, Gang Tian, Quanhui Peng
Summary: This study found that supplementing ADY can increase the average daily gain of beef cattle and increase the concentration of propionic acid in the rumen. The high plane of nutrition group had higher digestibility rates for neutral detergent fiber and acid detergent fiber, while the relative abundance of Firmicutes and Ruminococcaceae UCG-002 was higher in the ADY4 group.
ANIMAL BIOTECHNOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
Hangshu Xin, Nazir Ahmad Khan, Peiqiang Yu
Summary: Recently, new lines of Brassica carinata with high oil and erucic acid contents in their seeds have been developed for the bio-fuel industry. The effects of steam pressure heating on the molecular structures, nutritional and metabolic characteristics of carinata meal produced from these new lines have not been investigated. Steam pressure heating altered carbohydrate chemical components and CNCPS subfractions, leading to changes in ruminal fermentation characteristics and gas production.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Dairy & Animal Science
V. H. Guevara-Oquendo, M. E. Rodriguez Espinosa, Peiqiang Yu
Summary: This study aimed to develop and test eight blend pelleted products (BPPs) for ruminants based on a new co-product (CR, carinata meal) and conventional co-product (CN, canola meal). The results showed that the CR-based products had higher true nutritive values and lower glucosinolates and condensed tannins compared to CN-based products.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
M. R. Tosta, L. L. Prates, X. Feng, M. E. Rodriguez-Espinosa, H. Zhang, W. Zhang, Peiqiang Yu
Summary: This study focuses on the production, nutrition, and technological processing impact of cool-season adapted oat and barley cereal kernels. By utilizing vibrational molecular spectroscopy, the study provides a potential approach to understand the molecular structure and molecular nutrition interaction of grains.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Spectroscopy
Yajing Ban, Luciana L. Prates, Xin Feng, Nazir A. Khan, Peiqiang Yu
Summary: The study utilized advanced synchrotron radiation technique-SR-FT/vIMS to detect chemical profiles related to protein and carbohydrate biopolymers, and quantify nutrient utilization of newly developed carinata and canola seed lines. Molecular spectral analysis showed structural differences between the seeds, but similarities in protein and carbohydrate structure when not using spectral parameterization. This information can be used to predict protein degradation kinetics and nutrient supply for dairy cows.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2021)
Article
Agriculture, Dairy & Animal Science
Hojjat Gholizadeh, Abbas A. Naserian, Mojtaba Yari, Arjan Jonker, Peiqiang Yu
Summary: The study aimed to determine protein characteristics in different barley, corn, and sorghum cultivars, focusing on protein subfractionation and in situ ruminal protein degradability. Barley showed superior characteristics in terms of protein degradation rate and extent compared to corn and sorghum, with different FTIR protein molecular structures.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Victor H. Guevara Oquendo, Maria E. Rodriguez Espinosa, Peiqiang Yu
Summary: The article reviews recent research progress on faba bean seeds and plants in food and feed, focusing on their chemical, nutritional, and molecular characteristics analyzed with molecular spectroscopy. It also discusses the potential applications of molecular spectroscopy in studying molecular chemistry and nutrition interaction in faba beans, offering insights for future research directions.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
