Impact of germination on nutrient substance, antioxidant activity, and phenolic bioaccessibility in highland barley

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2025-03-14 DOI:10.1007/s11694-025-03176-y

Yanan Liu, Yingying Wu, Yuanqiang Jia, Jialin He, Yuhong Zhang, Shanshan Wang, Dianzhi Hou, Feiyue Ren, Sumei Zhou

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Abstract

This study comprehensively investigated the changes of the nutritional components, antioxidant activities, phytic acid, the activity of phenylalanine ammonia-lyase and the bioaccessibility of phenolic compound during the germination process of highland barley. The findings revealed that the content of reducing sugars, free amino acids, phenolic and flavonoid significantly increased by 4.75%, 185.22%, 31.80% and 15.76%, respectively, while starch and phytic acid decreased by 11.47% and 35.23%, respectively, in highland barley germinated for 72 h as compared to ungerminated highland barley. Notably, the increase in phenolic content over the course of germination was associated with the enhanced Phenylalanine ammonia-lyase activity and, consequently, greater antioxidant capacity. Germinated highland barley maintained high phenolic and flavonoid release amount and their bioavailability during in vitro digestion, ranging from 2.20 to 3.08 mg GAE/g DW, 0.53–0.67 mg RE/g DW, 31.63–44.31%, and 25.23–31.59%, respectively, and exhibited robust antioxidant activity. This research provides new insights into the germination-induced alterations in highland barley, underscoring the potential of germinated highland barley products as antioxidant-rich functional foods.

Graphical Abstract

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发芽对青稞营养物质、抗氧化活性和酚类生物可及性的影响

本研究全面研究了青稞种子萌发过程中营养成分、抗氧化活性、植酸、苯丙氨酸解氨酶活性和酚类化合物生物可及性的变化。结果表明：与未萌发青稞相比，萌发72h后青稞还原糖、游离氨基酸、酚类物质和类黄酮含量分别显著提高4.75%、185.22%、31.80%和15.76%，淀粉和植酸含量分别显著降低11.47%和35.23%。值得注意的是，萌发过程中酚含量的增加与苯丙氨酸解氨酶活性的增强有关，因此具有更强的抗氧化能力。青稞在体外消化过程中保持较高的酚类和类黄酮释放量和生物利用度，分别为2.20 ~ 3.08 mg GAE/g DW、0.53 ~ 0.67 mg RE/g DW、31.63 ~ 44.31%和25.23 ~ 31.59%，具有较强的抗氧化活性。这项研究为青稞发芽诱导的改变提供了新的见解，强调了发芽青稞产品作为富含抗氧化剂的功能食品的潜力。图形抽象

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.