Understanding the nutrient composition and nutritional functions of highland barley (Qingke): A review

Guo, Tianli; Horváth, Carla; Chen, Ling; Chen, Jin; Zheng, Bo

doi:10.1016/j.tifs.2020.07.011

Cited by 146 publications

(67 citation statements)

References 74 publications

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“…In addition, some animal studies demonstrated that intake of whole HB could not only improve glucose and lipid metabolism [19], but also change the structure of the intestinal microbiota [21]. However, most of the current research was based on whole highland barley grain (WHB) which has a rough taste and is difficult to shape during processing [22]. Additionally, WHB is susceptible to microbial and mycotoxin contamination during harvesting, transportation, and storage [23,24].…”

Section: Introductionmentioning

confidence: 99%

Beneficial Effects of Partly Milled Highland Barley on the Prevention of High-Fat Diet-Induced Glycometabolic Disorder and the Modulation of Gut Microbiota in Mice

Wang²,

et al. 2022

Nutrients

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The nutritional functions of highland barley (HB) are superior to those of regular cereals and have attracted increasing attention in recent years. The objective of this study was to investigate whether partly milled highland barley (PHB) can regulate the serum glucose and lipid disorders of mice fed a high-fat diet (HFD) and to further explore their potential gut microbiota modulatory effect. Our results showed that PHB supplementation significantly reduced fasting blood glucose (FBG) and improved oral glucose tolerance. Histological observations confirmed the ability of PHB to alleviate liver and intestine damage. Furthermore, the results of 16S amplicon sequencing revealed that PHB prevented a HFD-induced gut microbiota dysbiosis, enriching some beneficial bacteria, such as Lactobacillus, Bifidobacterium, and Ileibacterium, and reducing several HFD-dependent taxa (norank_f_Desulfovibrionaceae, Blautia, norank_f_Lachnospiraceae, unclassified_f_Lachnospiraceae, and Colidextribacter). In addition, the increase of Lactobacillus and Bifidobacterium presence has a slightly dose-dependent relationship with the amount of the added PHB. Spearman correlation analysis revealed that Lactobacillus and Bifidobacterium were negatively correlated with the blood glucose level of the oral glucose tolerance test. Overall, our results provide important information about the processing of highland barley to retain its hypoglycemic effect and improve its acceptability and biosafety.

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Section: Introductionmentioning

confidence: 99%

Beneficial Effects of Partly Milled Highland Barley on the Prevention of High-Fat Diet-Induced Glycometabolic Disorder and the Modulation of Gut Microbiota in Mice

Wang²,

et al. 2022

Nutrients

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“…The nutritional constituents of barley consist of health‐promoting starch (65%–68%), protein (10%–17%), free lipids (2%–3%), β‐glucans (4%–9%), and minerals content ranges from 1.5%–2.5%, respectively. Moreover, total dietary fiber varied from 11%–34% among which, 3%–20% is soluble dietary fiber (Guo et al., 2020; Izydorczyk et al., 2000). The cereal crop also contains nonstarch polysaccharides which are β‐glucan, arabinoxylans, and cellulose, which change the energy content of barley (Das et al., 2016).…”

Section: Introductionmentioning

confidence: 99%

Compositional profile of barley landlines grown in different regions of Gilgit‐Baltistan

Hussain

Ali

Hussain

et al. 2021

Food Science & Nutrition

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Barley belongs to the Poaceae family, grown and consumed in Africa, Asia, semi-arid tropics, and also grown in Europe, America, and Australia (Erkan et al., 2006). The crop possesses health-promoting nutritional and functional properties (Cook, 2013;Idehen et al., 2017). The main components of barley are carbohydrates with low fat, protein, minerals, vitamins especially vitamin E, dietary fiber, and antioxidants predominantly polyphenols (Das et al., 2016).The nutritional constituents of barley consist of health-promoting

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“…Scientific evidence from in vitro studies suggests that oats or oat ingredients were good for gastrointestinal health (Korczak et al, 2020). Intake of oats also produced short-chain fatty acids, making the intestinal environment acidic, thus promoting beneficial intestinal flora growth and improving intestinal flora imbalance (Guo et al, 2020). β-glucan was a potential prebiotic that promoted beneficial intestinal microorganisms growth (such as Lactobacillus)…”

Section: Con Clus Ionsmentioning

confidence: 99%

Gluten‐free and prebiotic oat bread: Optimization formulation by transglutaminase improvement dough structure

Shi

Qin

et al. 2021

J. Food Process. Preserv.

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Bread is favored by consumers for its nutrition and convenience, which become one of the most widely consumed foods in the world (Azizi et al., 2020;Păcularu-Burada et al., 2020). Gluten produces aggregate, giving dough viscosity, elasticity, and cohesion, which is a major influential factor in baked products' structural characteristics (Silva et al., 2020). Glutenin is found mainly in wheat, rye, and barley (Cukrowska et al., 2017). Wheat contains high prolamin and glutenin, which endowed gluten adhesive and stretchy, forming an elastic network that can obtain light, soft, and chewy bakery products (Xie et al., 2020). Thus, most of the bread was made from wheat.However, it turns out that patients with celiac disease (CD) are intolerant of gluten from wheat, rye, and barley (Serena et al., 2020).CD is one kind of autoimmune disorder (autoimmune enteropathy), which occurs in genetically susceptible individuals exposed to gluten (Sabino et al., 2020). It can cause small intestinal mucosa structural change, resulting in nutritional absorption impaired, diarrhea, and weight loss (Rondanelli et al., 2019). So far, the remedy for CD patients is a gluten-free diet (GFD) (Ruiz-Carnicer et al., 2020).The food with gluten content less than 20 mg/kg can be safely consumed for CD patients (Daly et al., 2020). However, many glutenfree foods are low in fiber, vitamin, and high in fat, sugar, which can easily lead to constipation, obesity, and cardiovascular diseases

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Understanding the nutrient composition and nutritional functions of highland barley (Qingke): A review

Cited by 146 publications

References 74 publications

Beneficial Effects of Partly Milled Highland Barley on the Prevention of High-Fat Diet-Induced Glycometabolic Disorder and the Modulation of Gut Microbiota in Mice

Beneficial Effects of Partly Milled Highland Barley on the Prevention of High-Fat Diet-Induced Glycometabolic Disorder and the Modulation of Gut Microbiota in Mice

Compositional profile of barley landlines grown in different regions of Gilgit‐Baltistan

Gluten‐free and prebiotic oat bread: Optimization formulation by transglutaminase improvement dough structure

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