The content of biogenic compounds and the biological activities of barley (Hordeum vulgare L.)-grain extracts was evaluated. The sufficiently large and heterogeneous set of barley genotypes (100 accessions) enabled the selection of special genotypes interesting for potential industrial, pharmaceutical, and medicinal applications. Barley genotypes with the highest contents of phenols, phenolic acids, flavonoids, biogenic thiols, and amines, radical-scavenging activity, as well as inhibitory activities of trypsin, thrombin, collagenase, urokinase, and cyclooxygenase were identified.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1002/cbdv.201400419 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Lacto-Fermented Fruits and Vegetables: Bioactive Components and Effects on Human Health.
Annu Rev Food Sci Technol
January 2025
1Department of Food Science and Technology, University of California, Davis, Davis, California, USA; email:
Lacto-fermented fruits and vegetables (FVs) such as kimchi, sauerkraut, and fermented olives and nonalcoholic juices have a long history as dietary staples. Herein, the production steps and microbial ecology of lacto-fermented FVs are discussed alongside findings from human and laboratory studies investigating the health benefits of these foods. Lacto-fermented FVs are enriched in bioactive compounds, including lactic and acetic acids, phenolic compounds, amino acid derivatives such as indole-3-lactic acid, phenyl-lactic acid, γ-aminobutyric acid, and bacteriocins, and beneficial live microbes.
View Article and Find Full Text PDFScreening of Leuconostoc mesenteroides strains suitable for kimoto-style brewing of sake with high antioxidant capacity.
J Biosci Bioeng
January 2025
Industrial Technology Innovation Center of Ibaraki Prefecture, 3781 Nagaoka, Ibaraki-machi, Higashiibaraki-gun, Ibaraki 311-3195, Japan. Electronic address:
Sake brewed using the kimoto-style exhibits high antioxidant capacity and is expected to inhibit the deterioration of sake quality due to oxidation. However, the antioxidant capacity of the added lactic acid bacteria has not been explored. We aimed to screen the lactic acid bacterium, Leuconostoc mesenteroides, with excellent brewing and antioxidant capacity, to develop sake with high antioxidant capacity.
View Article and Find Full Text PDFGliricidia sepium (Jacq.) Kunth. ex. Walp. leaves-derived biogenic nanohydrogel accelerates diabetic wound healing in rats over 21 days.
Burns
December 2024
Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Kasr El-Aini, Cairo 11562, Egypt.
This study focused on the potential of Gliricidia sepium (Jacq.) Kunth. ex.
View Article and Find Full Text PDFImpact of Enzyme-Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products.
Foods
January 2025
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Freshwater fish processing produces 30-70% nutrient-rich by-products, often discarded or undervalued. Grass carp by-products, rich in protein, offer potential as raw materials for fermented seasonings. This study explores the use of these by-products-specifically, minced fish and fish skin-in soybean fermentation to evaluate their effects on the quality of the resulting seasonings.
View Article and Find Full Text PDFCorrelating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars.
Foods
December 2024
Department of Agricultural Chemistry, Edaphology, and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, Spain.
Although vinegar is a product obtained by a well-known bioprocess from a technical point of view, the complex microbiota responsible for its production and their involvement in the organoleptic profiles are not clear yet. In this work, three acetification profiles in submerged culture using both synthetic and raw materials from Andalusia (Spain) were characterized by metagenomic (16S rRNA amplicon sequencing) and metabolomic tools (stir-bar sorptive extraction with thermo-desorption coupled to gas chromatography-mass spectrometry (SBSE-TD-GC-MS) and high-performance liquid chromatography (HPLC)). A total of 29 phyla, 208 families, and many more genera were identified, comprising bacteria and archaea as well as 75 metabolites, including minor volatile compounds, amino acids, biogenic amines, and other nitrogenous compounds.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!