Germination and microwave processing of barley (Hordeum vulgare L) changes the structural and physicochemical properties of β-D-glucan & enhances its antioxidant potential

Carbohydrate Polymers

Volumn 153, Issue , 2016, Pages 696-702

  Ahmad, Mudasir ^a   Gani, Adil ^a   Shah, Asima ^a   Gani, Asir ^b   Masoodi, F A ^a  

^a UNIVERSITY OF KASHMIR   (India)

^b PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Barley; Germination; Microwave; Molecular weight; Structural analysis

Indexed keywords

ANTIOXIDANTS; MICROWAVES; MOLECULAR WEIGHT; PLANTS (BOTANY); STRUCTURAL ANALYSIS; VISCOSITY;

ANTIOXIDANT POTENTIAL; BARLEY; GERMINATION; HORDEUM VULGARE L; MICROWAVE PROCESSING; PHYSICOCHEMICAL PROPERTY; STRUCTURAL ELUCIDATION; THERMAL CHARACTERISTICS;

CULTIVATION;

ANTIOXIDANT; BETA GLUCAN; CHELATING AGENT;

CHEMISTRY; DRUG EFFECTS; GERMINATION; GROWTH, DEVELOPMENT AND AGING; HORDEUM; MICROWAVE RADIATION; OXIDATION REDUCTION REACTION; TRANSITION TEMPERATURE; VISCOSITY;

ANTIOXIDANTS; BETA-GLUCANS; CHELATING AGENTS; GERMINATION; HORDEUM; MICROWAVES; OXIDATION-REDUCTION; TRANSITION TEMPERATURE; VISCOSITY;

EID: 84981502102     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2016.07.022     Document Type: Article

References (41)

1. Ahmad, A., Anjum, F.M., Zahoor, T., Nawaz, H., Ahmed, Z., Extraction and characterization of β-D-glucan from oat for industrial utilization. International Journal of Biological Macromolecules 146 (2010), 304–309.
2. Arnao, M.B., Cano, A., Acosta, M., The hydrophilic and lipophilic contribution to total antioxidant activity. Food Chemistry 73 (2001), 239–244.
3. Błaszczyk, K., Wilczak, J., Harasym, J., Gudej, S., Suchecka, D., et al. Impact of low and high molecular weight oat beta-glucan on oxidative stress and antioxidant defense in spleen of rats with LPS induced enteritis. Food Hydrocolloids, 2015, 10.1016/j.foodhyd.2015.05.025.
4. Baba, W.N., Rashid, I., Shah, A., Ahmad, M., Gani, A., Masoodi, F.A., Effect of microwave roasting on antioxidant and anti-cancerous activities of barley flour. Journal Saudi Society of Agricultural Sciences 27 (2014), 143–154.
5. Ballance, G.M., Meredith, W.O.S., La Berge, D.E., Genetics and improvement of barley malt quality. Canadian Journal of Plant Science 56 (1976), 459–466.
6. Benzie, I.I.F., Strain, J.J., Ferric reducing antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration, oxidants and antioxidants. Methods Enzymology 299 (1999), 15–27.
7. Buckeridge, M.S., Rayon, C., Urbanowicz, B., Tine, M., Carpita, N.C., Mixed linkage (1/3), (1/4)-b-glucans of grasses. Cereal Chemistry 81 (2004), 115–127.
8. Comino, p., Shelat, K., Collins, H., Lahnstein, J., Gidley, M., Separation and purification of soluble polymers and cell wall fractions from wheat, rye and hull less barley endosperm flours for structure-nutrition studies. Journal of Agricultural and Food Chemistry 61:49 (2013), 12111–12122.
9. Dinis, T.C.P., Madeira, V.M.C., Almeida, L.M., Archives of Biochemistry and Biophysics 315 (1994), 161–169.
10. Ellis, R.P., Swanston, J.S., Rubio, A., Perez-Vendrell, A.M., Romagosa, L., Molina-Cano, J.L., The development of b-glucanase and degradation of b-glucan in barley grown in Scotland and Spain. Journal of Cereal Science 26 (1997), 75–82.
11. Ershos, E.G., Russian Chemical Reviews 67 (1998), 315–334.
12. Finefrock, A.E., Bush, A.I., Doraiswamy, P.M., Current status of metals as therapeutic targets in Alzheimer's disease. Journal of the American Geriatrics Society 51 (2003), 1143–1148.
13. Gani, A., Rasool, N., Shah, A., Ahmad, M., Gani, A., Masoodi, F.A., DNA scission inhibition, antioxidant, and antiproliferative activities of water chestnut (Trapa natans) extracted in different solvents. CyTA—Journal of Food, 2014, 10.1080/19476337.2014.992967.
14. Gordon, M.H., The mechanism of antioxidant action in vitro. Hudson, B.J.F., (eds.) Food antioxidants, 1990, Elsevier Applied Science, London, 1–18.
15. Gutierrez, A., Prieto, A., Martinez, A.T., Structural characterization of extracellular polysaccharides produced by fungi from the genus Pleurotus. Carbohydrate Research 281 (1996), 143–154.
16. Hoj, P. B., Slade, A. M., Richard, E. H.,Wettenhall., Fincher, G. B. (1988). Isolation and characterization of a (1–3) β-D-glucan endohydrolase from germinating barley (Hordeurn &gave): amino acid sequence similarity with barley (1–3, 1–4) β-D-glucanases. FEB 05652, 230, 1, 2, 67–71.
17. Holtekjolen, A.K., Baevere, A.B., Rodbotten, M., Berg, H., Knutsen, S.H., Antioxidant properties and sensory profiles of breads containing barley flour. Food Chemistry 110:2 (2008), 414–421.
18. Huang, S.Q., Ding, S.D., Fan, L.P., Antioxidant activities of five polysaccharides from Inonotus obliquus. International Journal of Biological Macromolecules 50 (2012), 1183–1187.
19. Izydorczyk, M.S., Dexter, J.E., Barley b-glucans and arabinoxylans: Molecular structure, physicochemical properties and uses in food products–A review. Food Research International 41 (2008), 850–868 [ED MANUSCRIPT].
20. Khan, A.A., Gani, A., Shah, A., Masoodi, F.A., Hussain, P.R., Wani, I.A., et al. Effect of γ-irradiation on structural, functional and antioxidant properties of β-D-glucan extracted from button mushroom (Agaricus bisporus). Innovative Food Science & Emerging Technologies, 2015, 10.1016/j.ifset.2015.05.006.
21. Khan, A.A., Gani, A., Masoodi, F.A., Amin, F., Wani, I.A., Khanday, F.A., et al. Structural thermal, functional, antioxidant & antimicrobial properties of -D-glucan extracted from baker's yeast (Saccharomyces cereviseae)—Effect of −irradiation. Carbohydrate Polymers 140 (2016), 442–450.
22. Kitamura, S., Ozasa, M., Tokioka, H., Hara, C., Ukai, S., Kuge, T., A differential scanning calorimetric study of the conformational transitions of several kinds of (1 → 6) branched (1 → 3) β-D-glucans in a mixture of water and dimethylsulfoxide. Thermochimica Acta 163 (1990), 89–96.
23. Kivelä, R., Sontag-Strohm, T., Loponen, J., Tuomainen, P., Nyström, L., Oxidative and radical mediated cleavage of β-D-glucan in thermal treatments. Carbohydrate Polymers 85 (2011), 645–652.
24. Kozarski, M., Klaus, A., Niksic, M., Jakovljevic, D., Helsper, J.P.F.G., Griensven, L.J.L.D.V., Antioxidative and immunomodulating activities of polysaccharide extracts of the medicinal mushrooms Agaricus bisporus, Agaricus brasiliensis, Ganoderma lucidum and Phellinus linteus. Food Chemistry 129 (2011), 1667–1675.
25. Lazaridou, A., Biliaderis, C.G., Micha-Screttas, M., Steele, B.R., Acomparative study on structure—Function relations of mixed-linkage (1 → 3), (1 → 4) linear—D-Glucans. Food Hydrocolloids 18:5 (2004), 837–855.
26. Lee, Y.R., Woo, K.S., Kim, K.J., Son, J.R., Jeong, J.R., Antioxidant activity of ethanol extracts from germinated specialty rough rice. Food Sci. Biotechnol. 16 (2007), 765–770.
27. Limberger-Bayer, V.M., Alicia-de-Francisco, A., Chan, A., Oro, T., Ogliari, P.J., Barreto, P.L.M., Barley b-glucans extraction and partial characterization. Food Chemistry 154 (2014), 84–89.
28. Marconi, O., Tomasi, I., Dionisio, L., Perretti, G., Fantozzi, P., Effects of malting on molecular weight distribution and content of water-extractable β-D-glucans in barley. Food Research International 64 (2014), 677–682.
29. Molyneux, P., The use of the stable free radical diphenylpicrylhydrazyl (DPpH) for estimating antioxidant activity. Songklanakarin Journal of Science and Technology 26 (2004), 211–219.
30. Newman, R.K., Lewis, S.E., Newman, C.W., Boik, R.J., Ramage, R.T., Nutrition Reports International 39 (1989), 749–760.
31. Novak, M., Synytsya, A., Gedeon, O., Slepicka, P., Prochazka, V., Synytsya, A., et al. Carbohydrate Polymers 87 (2012), 2496–2580.
32. Regand, A., Chowdhury, Z., Tosh, S.M., Wolever, T.M.S., Wood, P., The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility. Food Chemistry 129 (2011), 297–304.
33. Shah, A., Ahmad, M., Ashwar, B.A., Gani, A., Masoodi, F.A., et al. Effect of γ-irradiation on structure and nutraceutical potential of β-D-glucan from barley (Hordeum vulgare). International Journal of Biological Macromolecules 72 (2015), 1168–1175.
34. Shah, A., Masoodi, F.A., Gani, A., Ashwar, B.A., Effect of γ-irradiation on antioxidant and antiproliferative properties of oat β-glucan. Radiation Physics and Chemistry 117 (2015), 120–127.
35. Shah, A., Gani, A., Ahmad, M., Ashwar, B.A., Masoodi, F.A., β- Glucan as an encapsulating agent: Effect on probiotic survival in simulated gastrointestinal tract. International Journal of Biological Macromolecules 82 (2016), 217–222.
36. Tao, Y., Xu, W., Microwave-assisted solubilization and solution properties of hyperbranched polysaccharide. Carbohydrate Research 343 (2008), 3071–3078.
37. Tsiapali, E., Haley, S., Kalbfleisch, J., Ensley, H.E., Browder, I.W., Williams, D.L., Glucans exhibit weak antioxidant activity, but stimulate macrophage free radical activity. Free Radic. Biol. Med 30 (2001), 393–402.
38. Vaikousia, H., Biliaderisa, C.G., Izydorczykb, M.S., Solution flow behavior and gelling properties of water-soluble barley (1–3, 1–4)-b-glucans varying in molecular size. Journal of Cereal Science 39 (2004), 119–137.
39. Vieira, L.P., Estudo de propriedades do sistema macromolecular amido por espectroscopia vibracional na regiao do infravermelho. Tesis (Magister Scientiae). 1998, Course Agrochemistry, Federal University of Vicosa, Vicosa, MG. Brazil.
40. Wang, J., Zhang, G., Chen, J., Wu, F., The changes of b-glucan content and b-glucanase activity in barley before and after malting and their relationships to malt qualities. Food Chemistry 86 (2004), 223–228.
41. Wang, Y., Ahmed, Z., Feng, W., Li, C., Song, S., Physicochemical properties of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir. International Journal of Biological Macromolecules 43 (2008), 283–288.