Changes Caused by Genotype and Environmental Conditions in Beta-Glucan Content of Spring Barley for Dietetically Beneficial Human Nutrition

Ehrenbergerová, Jaroslava; Belcredi, Natálie Březinová; Psota, Vratislav; Hrstková, P.; Cerkal, Radim; Newman, C. W.

doi:10.1007/s11130-008-0079-7

Cited by 41 publications

(34 citation statements)

References 24 publications

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“…The difference in β-glucan content between the hulled and hulless samples shows a tendency towards higher β-glucan content in hulless barley varieties. This is in agreement with results reported by Holtekjølen et al (2006) and Ehrenbergerová et al (2008). Hulless barleys often have high β-glucan contents, and are mainly used as human food because of ease in processing and their edibility (Ferrari et al 2009).…”

Section: Resultssupporting

confidence: 92%

Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts

Šimić¹,

Horvat²,

Dvojković³

et al. 2017

Czech J. Food Sci.

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AbstractŠimić G., Horvat D., Dvojković K., Abičić I., Viljevac Vuletić M., Tucak M., Lalić A. (2017): Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts. Czech J. Food Sci., 35: 73-78.Nine malting and six hulless barley varieties were evaluated for their grain characteristics, β-glucans, total phenolic contents, and corresponding antioxidant activities determined by DPPH radical scavenging method. Samples were malted to compare malt quality properties between hulled and hulless types of barley and to estimate the influence of malting process on total phenolics. The highest levels of total phenolics and antioxidant activity were observed in the hulless barley lines GZ-191 and GZ-186. Malts were found to have higher antioxidant activity and contents of total phenolics than their corresponding barley. Results from the present study showed that hulless barley lines had on average higher protein, starch, β-glucan, malt extract content, and wort viscosity, but lower Kolbach Index and malt friability when compared to hulled malting varieties. The analysis of fifteen different barley samples shows that the barley type has an influence on both the total phenolic content and the antioxidant activity, as well as on the malting performance of hulless and hulled barley.

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Section: Resultssupporting

confidence: 92%

Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts

Šimić¹,

Horvat²,

Dvojković³

et al. 2017

Czech J. Food Sci.

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“…Arabinoxylan content was higher in the treated experiment (4.61%) compared Ehrenbergerová et al (2008) and Fleury et al (1997).…”

Section: Resultsmentioning

confidence: 76%

“…Ehrenbergerová et al (2008) described β-glucan content in various barley lines in the range of 4.03-7.57%, Gamlath et al (2008) reported 1.8-6.1% andIzydorczyk andDexter (2008) 3.6-9.7%. Rey et al (2009) reported average β-glucan value of 55 g/kg compared to 35 g/kg for cultivars and lines with nonwaxy starch.…”

Section: Resultsmentioning

confidence: 99%

Barley Grain as a Source of Health-Beneficial Substances

Belcredi¹,

Ehrenbergerová²,

Běláková³

et al. 2009

Czech J. Food Sci.

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Abstract:Barley is an excellent source of non-starch polysaccharides, i.e. soluble fiber (β-glucans and arabinoxylans), it contains many important vitamins (vitamin E and vitamin B-complex) and enzymes (superoxide dismutase, catalase). A set of the malting varieties and a line KM 1057 had statistically significantly higher content of arabinoxylans (4.40-5.58%) compared to the other KM lines (CZ origin) and the variety Merlin (Canada origin) (3.51-3.64%). Content of β-glucans in grain of varieties/lines was in a reverse order. The variety Merlin and lines KM (4.10-6.08%) had higher β-glucan content compared to the malting varieties and lines KM 1057 (2.78-4.02%). In the studied set of varieties/lines, strong negative correlation (r = -0.78**) between content of β-glucans and arabinoxylans was determined.

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“…Variabilitu ␤-glukanů i arabinoxylanů významně ovlivňuje genotyp [8,9,10], obsah ␤-glukanů v zrnu ječmene je ovlivňován také hmotností tisíce semen (HTS) a obsahem bílkovin [10].…”

Section:  3 Results and Discussionunclassified

Non-starch polysaccharides in the set of spring barley varieties.

Macháň¹,

Ehrenbergerová²,

Климова³

et al. 2011

Kvasny Prum

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 1 ÚVODNeškrobové polysacharidy tvoří hlavní stavební složku buněčných stěn ječmene. Mezi tyto látky patří zejména arabinoxylany a ␤-glukany. Arabinoxylany (starším názvem pentosany) mají hlavní řetězec tvořen D-xylanopyranosovými jednotkami vázanými ␤-(1→4) vazbami, přičemž terminální jednotkou je ␣-L-arabinofuranosa, dále mohou obsahovat D-glukosu a někdy další minoritní jednotky. Na arabinoxylany je esterovou vazbou na C-5 zbytku arabinosy připojené na C-3 xylosy vázána ferulová kyselina [1]. ␤-glukany ječmene jsou tvořeny ␤-glykosylovými zbytky polymerizovanými ␤-(1→3) a ␤-(1→4) vazbami [2]. ␤-Glukany jsou komponentou struktury zejména stěn buněk endospermu, arabinoxylany se vyskytují hlavně v buněčných stě-nách aleuronové vrstvy. Rozpustnost neškrobových polysacharidů ve vodě obecně závisí na jejich struktuře a stupni větvení [3]. Arabinoxylany a ␤-glukany tvoří ve vodě viskózní roztoky, které negativně ovlivňují varní výtěžek při výrobě piva a z nutričního hlediska absorpci živin u hospodářských zvířat. Arabinoxylany a ␤-glukany jsou součástí tzv. potravinové vlákniny. Vzhledem k benefitu potravní vlákniny na lidské zdraví se jeví použití ječmene s vyšším obsahem neškrobových polysacharidů pro výrobu potravin jako perspektivní [4].Keywords: barley, non starch polysaccharides, functional foodNon-starch polysaccharides, namely arabinoxylans and ␤-glucans, form a principal structural component of cell walls in barley. The main chain of arabinoxylans (previously pentosans) is formed by ␤-(1→4)-linked D-xylanopyranose units with the terminal ␣-L-arabinofuranose unit, they can also contain D-glucose and sometimes also other minority units. Ferulic acid is via ester linkages of its carboxyl group linked to C-5 arabinose residues that are connected to C-3 xylose [1]. Barley ␤-glucans consist of ␤-glycosyl residues polymerized through both ␤-(1→3) and ␤-(1→4) linkages [2]. ␤-glucans are a component of the structure mainly of the cell walls of the endosperm, arabinoxylans occur mostly in cell walls of the aleuron layer. Solubility of nonstarch polysaccharides in water generally depends on their structure and degree of branching [3]. Arabinoxylans and ␤-glucans form viscous solutions in water which negatively affect beer production yield and absorption of nutrients in livestock. Arabinoxylans and ␤-glucans are a part of a so-called food fiber. Considering the beneficial effect of the food fiber on human health, use of barley with higher content of non-starch polysaccharides for food production seems to be perspective [4]. Ječmen je nejen základní vstupní surovinou výroby sladu, ale v současnosti nachází využití zejména při výrobě funkčních potravin. Pro zpracování ječmene je kritický obsah neškrobových polysacharidů, které negativně ovlivňují technologii výroby piva, proto je jejich obsah pro toto zpracování požadován co nejnižší. Neškrobové polysacharidy jsou však součástí dietetické vlákniny, pro výrobu funkčních potravin je proto jejich vyšší obsah žádoucí. Mezi hlavní neškrobové polysacharidy zrna ječmene patří ...

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Changes Caused by Genotype and Environmental Conditions in Beta-Glucan Content of Spring Barley for Dietetically Beneficial Human Nutrition

Cited by 41 publications

References 24 publications

Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts

Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts

Barley Grain as a Source of Health-Beneficial Substances

Non-starch polysaccharides in the set of spring barley varieties.

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