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<p>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&#xa0;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&#xa0;mg GAE/g DW, 0.53–0.67&#xa0;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.</p> Graphical Abstract <p></p>

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

  • 期刊论文

  • 发表日期：

    2025年3月14日

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

摘要

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