Enzyme superoxide dismutase in grain of barley and malt

Belcrediová, N.; Ehrenbergerová, Jaroslava; Havlová, Pavla

doi:10.11118/actaun200654020007

Cited by 5 publications

(2 citation statements)

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“…Activity in malt was higher, in the range of 88-154 U.g −1 d.m. (Belcrediová et al, 2006). The activity of this enzyme (428-494 U.g −1 d.m.)…”

Section: Introductionmentioning

confidence: 99%

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Superoxide Dismutase in Spring Barley Caryopses

Belcredi¹,

Vaculová²

2016

Acta Univ. Agric. Silvic. Mendelianae Brun.

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Superoxide dismutase (SOD) activity was determined in caryopses of spring barley grown in field trials in 2004–2006. A total set under study included five malting varieties with hulled grain, three waxy hull-less and hulled varieties (of US origin), seven lines formed by crossing of the above given varieties and four hull-less lines of Czech origin. SOD activity was determined by a modified method using a Ransod diagnostic kit (RANDOX). The method employs xanthine and xanthine oxidase to generate superoxide radicals which react with 2-(4-iodophenyl)-3-(4-nitrophenol)-5-phenyltetrazolium chloride (INT) to form a red formazan dye. Statistically significantly higher activity was measured in the variety Nordus (131 U.g−1 d.m.) and line ME1 (128 U.g−1 d.m.) compared to the other varieties/lines (66–111 U.g−1 d.m.). The line ME1 had significantly higher SOD activity in grain versus its parental varieties Kompakt (83 U.g−1 d.m.) and Krona (78 U.g−1 d.m.). The results of this study proved the availability of varieties/lines with a higher SOD content, the antioxidant effect of SOD can improve quality of beer and food made from barley.

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“…Activity in malt was higher, in the range of 88-154 U.g −1 d.m. (Belcrediová et al, 2006). The activity of this enzyme (428-494 U.g −1 d.m.)…”

Section: Introductionmentioning

confidence: 99%

“…SOD in grain and green malt is relatively thermally stable but mashing destroys it. Quantity of SOD in barley grain diff ers depending on the variety and locality (Bamforth, 1983;Belcrediová et al, 2006;Havlová, 1999). In addition, activity of this enzyme may be aff ected by the change of malting conditions.…”

Section: Introductionmentioning

confidence: 99%

Superoxide Dismutase in Spring Barley Caryopses

Belcredi¹,

Vaculová²

2016

Acta Univ. Agric. Silvic. Mendelianae Brun.

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Evaluation of barley grass as a potential source of some nutritional substances

Paulíčková¹,

Ehrenbergerová²,

Fiedlerová³

et al. 2007

Czech J. Food Sci.

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The relation between nutrition and health has been unequivocally established. Wrong eating habits and losses of nutritional factors during technological processing, storage, and culinary treatments can lead to the diet deficient in some nutritional factors. Barley green matter was analysed for the contents of vitamin C, total polyphenols, phenolic compounds, proteins, amino acids, and saccharides; the activity of catalase was also determined. The contents of vitamin C, total polyphenols, and ferulic acid decreased with the age of barley plants. The influence of the variety has not been proved unequivocally. The contents of vitamin C between 0.107-6.357 g/kg DM, of total polyphenols between 17.167-35.559 g/kg DM, and of ferulic acid between 0-5.916 g/kg DM were found. Catalase activity amounted to 4.5-29.7 TSU. The monosaccharide profile showed high contents of glucose (15.40-88.40 g/kg DM) and fructose (37.60-81.40 g/kg DM) which decreased with the plant growth. The contents of saccharose and galactose were low, ranging between 0-7.70 g/kg DM and 3.70-5.30 g/kg DM, respectively. The relations between their contents and the growth phase were insignificant. The total amino acid content decreased with the plant age. High contents of aspartic (15.232-28.682 g/kg DM) and glutamic acids (16.694-35.526 g/kg DM), as well as minimal contents of sulphur amino acids, especially methionin (2.586-5.03 g per kg DM), could be noted. The highest catalase activity was found in the early growth phase (18.5-35.1 TSU), being higher in all samples grown at the location Kroměříž. The yield of juice pressed out from frozen green matter amounted to 68%. The pressed out juice was preserved by fluid drying, freeze drying, and freezing. In respect to folates and total polyphenols contents and the antioxidant activity, freezing appears the most suitable procedure for preserving.

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