Scholarlink

<p>Barley grains are rich in <i>β-</i>glucan, making them an ideal source of this substance. Therefore, developing high-quality barley varieties with high <i>β-</i>glucan content is of great significance for enhancing the commercial value of barley. Our review emphasizes the importance of hulless barley’s adaptation and its extensive utilization as nutritious and beneficial foods for humans, feed for farm animals, and the brewing industry, where malt plays a main role. The food industry favors the consumption of hulless barley due to its elevated levels of <i>β</i>-glucan content. Similar to wheat, barley grains are produced on an inflorescence known as a spike, although the phenotypic structures of two-row and six-row barley are different. These grains contain a variety of nutrients in both types of barley. The diverse finished products or transformed products derived from barley, ranging from animal feed to brewing, can be improved by identifying the genes associated with <i>β-</i>glucan and grain quality. By investigating the specific genes responsible for desirable traits in barley, researchers can develop improved varieties with enhanced characteristics such as higher levels of <i>β-</i>glucan and supplementary nutritious functional components. Regarding health, <i>β-</i>glucan and phenolic compounds have shown potential in lowering cholesterol and blood glucose levels, as well as in the prevention of diabetes. Therefore, increased attention should be given to <i>β-</i>glucan, a crucial water-soluble dietary fiber with various biological activities such as regulating sugar and lipid metabolism, enhancing immune activity, and modulating gut microbiota. Additionally, the review suggests that advanced breeding techniques can further improve the functional properties of hulless barley’s components within the framework of a breeding program.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Exploring the Significance of β-glucan in Grains of Hulless Barley

  • 期刊论文

  • 发表日期：

    2025年2月26日

查看全文
  • Rizwan Ali Kumbhar,
  • Kehan Yang,
  • Shah Nawaz Mari Baloch,
  • Sadaf Memon,
  • Yajie Liu,
  • Hui Zhao,
  • Zongyun Feng

摘要

Barley grains are rich in β-glucan, making them an ideal source of this substance. Therefore, developing high-quality barley varieties with high β-glucan content is of great significance for enhancing the commercial value of barley. Our review emphasizes the importance of hulless barley’s adaptation and its extensive utilization as nutritious and beneficial foods for humans, feed for farm animals, and the brewing industry, where malt plays a main role. The food industry favors the consumption of hulless barley due to its elevated levels of β-glucan content. Similar to wheat, barley grains are produced on an inflorescence known as a spike, although the phenotypic structures of two-row and six-row barley are different. These grains contain a variety of nutrients in both types of barley. The diverse finished products or transformed products derived from barley, ranging from animal feed to brewing, can be improved by identifying the genes associated with β-glucan and grain quality. By investigating the specific genes responsible for desirable traits in barley, researchers can develop improved varieties with enhanced characteristics such as higher levels of β-glucan and supplementary nutritious functional components. Regarding health, β-glucan and phenolic compounds have shown potential in lowering cholesterol and blood glucose levels, as well as in the prevention of diabetes. Therefore, increased attention should be given to β-glucan, a crucial water-soluble dietary fiber with various biological activities such as regulating sugar and lipid metabolism, enhancing immune activity, and modulating gut microbiota. Additionally, the review suggests that advanced breeding techniques can further improve the functional properties of hulless barley’s components within the framework of a breeding program.