Effects of cropping system and genotype on variability in important phytonutrients kontent of the barley grain for direct food use

Ehrenbergerová, Jaroslava; Šerhantová, V.; Vaculová, Kateřina; Psota, Vratislav; Havlová, Pavla

doi:10.17221/4155-pse

Cited by 11 publications

(6 citation statements)

References 11 publications

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“…High temperature during growing season and drought before grain harvest (SAVIN and MOLINA-CANO, 2001) could increase the content of β-D-glucan in oat grains. The same effect has been observed in barley EHRENBERGEROVÁ et al (2003). The authors concluded that the contents of β-D-glucan and arabinoxylans were significantly affected by genotype, environmental conditions during the vegetation period and by their interactions.…”

Section: β-Glucans Under Heat Stresssupporting

confidence: 61%

Can β-D-Glucan Protect Oat Seeds against a Heat Stress?

Havrlentová

Deáková

Kraic

et al. 2016

Nova Biotechnologica Et Chimica

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Plants have evolved to live in environments where they are often exposed to different stress factors. Being sessile, they have developed specific mechanisms that allow them to detect precisely environmental changes and respond to complex conditions, minimizing damage while conserving valuable resources for growth and reproduction. The cell wall polysaccharide β-D-glucan observed in some species of Poales can determine responses to various environmental factors in specific plant developmental stages. It is located in the outer epidermal layer, at the place of stress attack and therefore its metabolism could relate to response of plant to environmental factors within moderate, physiological range. Putative protective role of β-D-glucan during heat stress was indicated through naked oats with higher content of β-D-glucan. It appeared that oats with higher β-D-glucan content are better adapted to stress conditions. The presented article discusses the β-D-glucan as a possible protective mechanism in oat during (heat) stress conditions.

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Section: β-Glucans Under Heat Stresssupporting

confidence: 61%

Can β-D-Glucan Protect Oat Seeds against a Heat Stress?

Havrlentová

Deáková

Kraic

et al. 2016

Nova Biotechnologica Et Chimica

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“…Increased levels of β-glucan have been reported in hull-les waxy barley (Ehrenbergerová et al 2003(Ehrenbergerová et al , 2008Procházková et al 2004), its content being affected by the enrironmental conditions and their interactions with varieties (Ehrenbergerová et al 2008). Hull-les barley has been successfully used (Bhatty 1986) and the effects on the baking properties of flour used in bakery products and bread have been determined (Newman et al 1990;Andersson et al 2004).…”

Section: Dietary Fibrementioning

confidence: 99%

β-glucans and their significance for the preparation of functional foods - a review

Havrlentová¹,

Petruláková²,

Burgárová³

et al. 2011

Czech J. Food Sci.

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Havrlentová M., Petruláková Z., Burgárová A., Gago F., Hlinková A., Šturdík E. (2011): Cereal β-glucans and their significance for the preparation of functional foods -a review. Czech J. Food Sci., 29: 1-14.Cereals are generally known to have a positive influence on the general state of the human organism. The attention of the nutritional experts is paid especially to oats and barley. Besides their accessibility, these cereals are interesting due to their relatively high contents of soluble non-starch polysaccharides (fibrous material), out of which β-glucans have a dominant position from the aspect of health benefit. This paper presents a brief review of the latest knowledge on the positive effects of β-glucans on the consumer's health. The structure, occurrence, sources, and positive physiological effects of β-glucans on the cardiovascular system but also their antibacterial, antitumoral, immunomodulant, and radioprotective properties are mentioned. In the paper are given examples of β-glucans exploitation as functional ingredients in food, cosmetic, and pharmaceutical industries and as food additives on the basis of cereal fibres and cereal β-glucans.

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“…IV). EHRENBERGEROVÁ et al (2003) found in their set of waxy and non-waxy genotypes signifi cantly higher starch content in the standard varieties than in the waxy types. Based on the correlation analysis (Tab.…”

Section: Ii: the Eff Ect Of The Individual Factors On Variability Of mentioning

confidence: 88%

The effect of the changed amylose and amylopectin ratio on the selected qualitative parameters in spring barley (Hordeum vulgare L.) grain

Balounova¹,

Vaculová²,

Hložková³

et al. 2013

Acta Univ. Agric. Silvic. Mendelianae Brun.

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BALOUNOVÁ MARTA, VACULOVÁ KATEŘINA, HLOŽKOVÁ LENKA, MIKULÍKOVÁ RENATA, EHRENBERGEROVÁ JAROSLAVA: The eff ect of the changed amylose and amylopectin ratio on the selected qualitative parameters in spring barley (Hordeum vulgare L.) grain. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2013, LXI, No. 3, pp. 577-585 In 2008-2011, grain yield and chemical composition were assessed in a set of spring barley genotypes with standard and changed amylose/amylopectin ratio (non-waxy and waxy, respectively) at two locations (Kroměříž, Žabčice). Genotypic as well as environmental eff ects were important for the variations in contents of chemical compounds. The waxy genotypes had statistically signifi cantly higher levels of -glucans and protein (6.9% d.m., 12.1% d.m., respectively) than genotypes with the standard starch character (5.4% d.m., 11.5% d.m., respectively). The hull-less waxy genotype KM2619.413.4 was statistically signifi cantly diff erent from all other genotypes in the set due to its highest content of -glucans (10.80% d.m.). We found statistically signifi cant diff erences between genotypes divided by the type of grain (hulled vs. hull-less) and also by the starch character (standard vs. waxy) in average starch contents as follows: hull-less genotypes with the standard starch composition (64.8% d.m.) > hull-less waxy genotypes (63.7% d.m.) > hulled genotypes with standard starch composition (61.4% d.m.) > hulled waxy genotypes (60.0% d.m.).

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Effects of cropping system and genotype on variability in important phytonutrients kontent of the barley grain for direct food use

Cited by 11 publications

References 11 publications

Can β-D-Glucan Protect Oat Seeds against a Heat Stress?

Can β-D-Glucan Protect Oat Seeds against a Heat Stress?

β-glucans and their significance for the preparation of functional foods - a review

The effect of the changed amylose and amylopectin ratio on the selected qualitative parameters in spring barley (Hordeum vulgare L.) grain

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