The aim of the study was to evaluate the yield and grain quality (1000 kernel weight, test weight, crude protein, starch, β-glucans, total phenolic content, antiradical scavenging activity and α-tocopherol content) variation of three hulless spring barley (Hordeum vulgare L.) genotypes under different levels of N, in relation to weather characteristics. The field experiments were carried out at the State Stende Cereal Breeding Institute. Three hulless barley genotypes ‘Kornelija’; ‘ST 1165’; ST 1185’ were studied during two years (2011 and 2012) using three levels of nitrogen (N80; N80+40; N80+80) by split application at the end of the tillering stage. The effects of genotype, N treatment and genotype by N treatment interaction contribute the variation in yield and grain quality traits for hulless barley genotypes. There were considerable differences between crop years in response of hulless genotypes to top-dressing N, with significantly (P < 0.05) higher grain yield, 1000 kernel weight, test weight, starch and β-glucans in the growing season of 2012, when rainfall was optimal at the tillering and stem-elongation growth stages. In 2012, a significant (P < 0.05) response to top-dressing N was recorded for grain yield and 1000 kernel weight (at rate N120), crude protein, starch and β-glucans (at rate N160). The maximum values of total phenolic content, antiradical scavenging activity (in 2011) and -tocopherol content (in 2012) were obtained with application of 160 kg N ha-1. Hulless line ‘1185’ gave the highest grain yield, starch, α-tocopherol content and radical scavenging activity, but variety ‘Kornelija’ formed significantly higher TKW, crude protein and β-glucans content.

Cereal alkylresorcinols (ARs) are a group of phenolic lipids mainly found in the outer parts of grains of rye and wheat. They have been suggested for use as selective biomarkers for intake of whole grain and bran products of these cereals. Consumption of whole grains and whole grain products has been associated with reduced risk of developing chronic diseases, such as cardiovascular disease, diabetes type 2, obesity and some types of cancer. In this article a sensitive and rapid method of High Performance Liquid Chromatography with UV detection for quantitative determination of ARs in the cereals grown in Latvia is described. Instrument detection limits (IDL) were determined for C17:0, C19:0 and C21:0 homologues (coefficient of variation < 3%). According to the results of these studies, ARs were found in rye (87.1-112.0 mg/100 g), wheat (24.0-40.2 mg/100 g), triticale (32.1-74.4 mg/100 g), and in small amounts in barley (2.2-3.7 mg/100 g), but not in oats.

Abstract:The aim of this study was to evaluate the influence of solid state fermentation (SSF) and submerged fermentation (SmF) with bacteriocin-like inhibitory substances (BLIS) producing lactic acid bacteria (LAB) (Pediococcus acidilactici, Lactobacillus sakei and Pediococcus pentosaceus) on the content of alkylresorcinols (ARs) and lignans in plant products (barley bran, pea fiber, and lupine seeds). Lignans analysis was performed by HPLC-MS/MS, and alkylresorcinols content was evaluated by GC/MS.We found that with the experimentally tested LAB, under SSF conditions more organic acids were produced and in most cases a higher count of the LAB was found in SSF samples, compared to the SmF samples.The matairesinol content was increased by using fermentation (from 7.9 to 35.4 % in pea fiber, from 33.2 to 81.5 % in lupine seeds, and from 5.9 to 74.9 % in barley bran), and in most cases a higher content of matairesinol was found in the SSF samples. The content of secoisolariciresinol in the fermented samples was found to be higher, in comparison to the untreated samples. It was found that the total lignans content in the pea fiber had a strong correlation with the amylase activity (R=0.7908; P=0.0177).Our results suggested that the total ARs content in pea fiber, lupine seeds, and barley bran was 267 μg/g; 1757 μg/g, and 1488 μg/g, respectively, and by using the LAB fermentation, the ARs content was reduced by 40 to 73 %, by 10 to 77 %, and by 24 to 74 %, respectively.We conclude that by using the LAB fermentation, the concentration of lignans in plant products could be increased, but the ARs content could be reduced, and the proper conditions should be selected for the fermentation, in order to prevent possible losses of these biologically active compounds.

The objectives of the study were to investigate the variability of oat (Avena sativa L.) grain physical traits and chemical composition and to determine relationships between traits. Field experiments including five hulled oat genotypes were carried out at the State Stende Cereal Breeding Institute for two seasons during 2010-2011. Variation of traits was mainly determined by genotype (ω2 = 53 - 88%), with the min/max values for 1000 kernel weight 32.4/36.5 g, test weight 470.0/507.9 g·L-1, hull content 215.4/265.6 g·kg-1, crude protein 110.0/124.9 g·kg-1, starch 456.9/483.0 g·kg-1, β-glucans 28.1/36.6 g·kg-1 and crude fat 46.2/60.0 g·kg-1. Oat variety ‘Arta’ had the highest test weight (507 g·L-1) and contents of crude protein (124.9 g·kg-1), β-glucans (36.5 g·kg-1), α-tocopherol (7.8 mg·kg-1), average crude fat (55.5 g·kg-1) and total phenolics (113.9 mg gallic acid equivalents/GAE 100 g-1 DM) in the grain. Expression of traits significantly depended on meteorological conditions in the specific year. In both years of investigation there were significant (p < 0.05) positive correlations between contents of β-glucans and crude fat, and negative correlation of β-glucans with starch content, total phenolics and antiradical scavenging activity.

Whole-grain rye intake has been suggested to have anti-cancer effect, including changes in serum hormones and reduced prostate specific antigen (PSA) in animals and humans. In this study, we investigated the effect of high intake of whole-grain rye bread on prostate cancer progression as assessed by PSA concentration in men diagnosed with prostate cancer. Fifteen men with prostate cancer who did not receive prior therapy were randomised and given a daily supplement of 250 g refined wheat bread for two weeks and, afterwards, 250 g whole-grain rye bread for six weeks. Blood samples were taken from fasting men at baseline and after two and six weeks to measure the PSA and sex hormones. The dietary intake was: energy intake 3452 kcal; protein intake 166 g, carbohydrate intake 334 g, fat 149 g, saturated fat intake 52 g, and fibre intake 40 g. Plasma total PSA, free PSE, testosterone concentrations and free androgen index tended to be higher after refined white bread treatment and lower after whole-grain rye treatment. However, none of the differences were statistically significant. There were no significant changes in sex hormone binding globulin, luteinising hormone, and follicle stimulating hormone. In this intervention trial, whole-grain rye consumption did not result in significant changes in PSA and sex hormones, which may be related to high fat intake. Further prospective trials are indicated to evaluate the potential of whole-grain rye bread, taking into account other factors.