Direct comparison of β-glucan content in wild and cultivated barley

Nishantha, Mutthanthirige Don Lalith Chandana; Zhao, Xian; Jeewani, Diddugodage Chamila; Bian, Jianxin; Nie, Xiaojun; Song, Weining

doi:10.1080/10942912.2018.1500486

Cited by 27 publications

(16 citation statements)

References 43 publications

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“…Nishantha et al (2018) reported β‐glucan of 32 different varieties of barley in the range of 3.26%–7.67%. The β‐glucan of 12 varieties of barley (spring and winter) was reported to be 1.09%–3.95% grown in Lithuanian (Alijošius et al, 2016).…”

Section: Resultsmentioning

confidence: 99%

“…The result suggests that increased enzymatic activity results in more reduction in β‐glucan content. Barley with low β‐glucan is suitable for malting and brewing purpose, while a high amount of β‐glucan has a significant contribution to health (Nishantha et al, 2018). The result depicts that β‐glucan is reduced by malting but genotype variation did not have any effect in β‐glucan content in barley.…”

Section: Resultsmentioning

confidence: 99%

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Malting quality of seven genotypes of barley grown in Nepal

Ojha

Gautam²,

Subedi

et al. 2020

Food Science & Nutrition

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There has been very limited work on the malting quality of barley grown in Nepal. This work used completely randomized experiment for seven barley genotypes, namely Xveola‐45, Coll#112‐114/Muktinath, Xveola‐38, Solu uwa, NB‐1003/37‐1038, NB‐1003/37‐1034, and Bonus, collected from Hill Crop Research Program (Dolakha, Nepal) to study the effect of genotypes on the chemical composition and functional properties of barley and malt. Barley was steeped for 24 hr followed by 72 hr germination in room temperature (25 ± 3°C). Germinated barley was dried (45°C/6 hr, 50°C/4 hr, 55°C/8 hr, 70°C/1 hr, 80°C/3 hr) in a cabinet drier. Multistage dried barley was then ground to pass through a 250 µm screen. Among the chemical composition, protein and reducing sugar were affected by genotype (p < .05) in barley except for β‐glucan. Functional properties, particularly bulk density, water absorption capacity, oil absorption capacity, and viscosity, were affected by genotype (p < .05) in barley, whereas except for density, all the parameters were different (p < .05) for malt. The highest diastatic power among all genotypes was recorded for solu uwa (329.25 ºDP) followed by Muktinath (271.15 ºDP). There was no significant change (p < .05) in a protein of all genotypes after malting, whereas β‐glucan and viscosity significantly decreased (p < .05) for all genotypes after malting. The remaining parameters for all genotypes were not affected (p < .05) by malting. Solu uwa had higher enzymatic activity, whereas Xveola‐38 and Muktinath were found to be better for complimentary food preparation.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Malting quality of seven genotypes of barley grown in Nepal

Ojha

Gautam²,

Subedi

et al. 2020

Food Science & Nutrition

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“…Walker et al (2001) indicated that by the second day of germination, the β-glucan level indicates if the variety has desirable extract potential. Three main methods employed to estimate β-glucan content in barley are as enzymatic, calcofluor, and colorimetric methods (Nishantha et al, 2018). Enzymatic method is the most commonly used method (McCleary & Codd, 1991) in which β-glucan polymers are hydrolyzed into monosaccharide units by consecutive action of enzymes using endo-(1→3,1→4)-β-D-glucan-4-glucanohydrolase (lichenase), followed by βglucosidase, and finally linked to develop color with glucose oxidase utilizing a chromogenic substrate (Schmitt & Wise, 2009).…”

Section: Structure and Composition Of Carbohydratesmentioning

confidence: 99%

Quality attributes for barley malt: “The backbone of beer”

Rani

Bhardwaj

2021

Journal of Food Science

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Malting is the process of preparing barley for brewing through partial germination followed by drying. This process softens the grain cell wall and stimulates the production of diastatic enzymes, which convert starch into malt extract. The suitability of a barley grain for malt production depends upon a large number of quality parameters that are crucial for the identification and release of high-quality malt varieties. Maintaining tight control of these quality attributes is essential to ensure high processing efficiency and final product quality in brewery and malt house. Therefore, we have summarized the basic malting process and various physiological and biochemical quality parameters that are desirable for better malt quality. This study may provide an understanding of the process, problems faced, and opportunities to maltsters and researchers to improve the malt efficiency by altering the malting process or malt varieties.

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“…The β‐glucan content is different from the various sources obtained. β‐glucan represents 50%–60% of the total yeast cell wall polysaccharides while the β‐glucan content in oats and barley are ranged from 2% to 8% (Aimanianda et al, 2009; Andersson & Börjesdotter, 2011; Nishantha et al, 2018). Furthermore, the β‐glucan content in different mushroom species varies from 8.608 g to 60.788 g/100 g dry mass, with a higher β‐glucan content presents in wild‐growing mushroom species like Bracket fungi (Sari et al, 2017).…”

Section: The Sources and Characteristics Of β‐Glucansmentioning

confidence: 99%

Immunomodulatory activity of β‐glucans in fish: Relationship between β‐glucan administration parameters and immune response induced

Ching

Shuib

Majid

et al. 2020

Aquaculture Research

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Diseases outbreak caused by pathogenic organisms is known to be one of the significant constraints faced by fish farmers and consequently pose great damage to the economy of the aquaculture sector. Vaccines and antibiotics are used to prevent the spreading of infectious diseases. However, these practices are cost‐ineffective and may increase the resistance of pathogens towards antibiotics. Therefore, the use of immunostimulants in aquaculture as an alternative to antibiotics and vaccines is becoming popular nowadays. The selection of a suitable and effective immunostimulant for fish is essential to protect them against the pathogens. β‐glucan, a potent immunostimulant, is widely used in aquaculture to improve the immune system of fish. β‐glucan is a highly conserved carbohydrate that can be found in the cell wall of yeast, fungi, plant and even some bacteria species. The immunomodulatory role of β‐glucans on fish immunity are well identified in aquaculture research, whereby it was mainly investigated through the regulation of cellular and humoural immune parameters, immune‐related genes and proteins expression, and resistance towards various infectious diseases. This review summarizes the recent literature on the mode of action of β‐glucans in fish immunity via a different route of administration. The suitable dose, duration and frequency of β‐glucans administration for optimal stimulation in different species of fish, as well as the combinational used of β‐glucans with one or more immunostimulants, were also highlighted.

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Direct comparison of β-glucan content in wild and cultivated barley

Cited by 27 publications

References 43 publications

Malting quality of seven genotypes of barley grown in Nepal

Malting quality of seven genotypes of barley grown in Nepal

Quality attributes for barley malt: “The backbone of beer”

Immunomodulatory activity of β‐glucans in fish: Relationship between β‐glucan administration parameters and immune response induced

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