• KOREAN JOURNAL OF CROP SCIENCE
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• v.48 no.3
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• pp.184-190
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• 2003

Germplasms and breeding lines of malting barley at National Yeongnam Agricultural Experiment Station (NYAES) were evaluated for malting barley quality improvement. Among the numerous malting barley quality parameters, the mean of protein content was 12.3% between 10.7% to 14.0% and range of the $\beta$-glucan content was from 3.5% to 5.8%, the mean was 4.6 percent. The length of acrospire, non-germination rate, friability, the speed of filtration, extract yield, kolbach index, diastatic power were significantly different between the individual varieties, however the other traits were not significantly different. The results of correlation analysis among 15 quality parameters showed significant positive correlation between crude protein content and malt protein content. However, other quality parameters such as sugar content, fiablity, extract yield, and kolbach index had negative correlation with crude protein content. Therefore, crude protein content could be one of the major factors that deteriorate quality. The varieties of Viva, Nishino-chikara, Kinukei 9, Kinukei 12, Sacheon 6 and Jinyangbori that showed over the 80% in extract yield and the higher diastatic power, will be used by crossing parents for improve the quality of malting barley.

• Food Science and Preservation
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• v.22 no.5
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• pp.735-743
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• 2015

This study investigated the anti-inflammatory activity of barley leaf extract in lipopolysaccharide (LPS)-stimulated RAW264.7 cells and hairless mice. Pre-treatment with barley leaf extract significantly inhibited the protein expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-II (COX-II) in a dose-dependent manner in LPS-stimulated RAW264.7 cells. Barley leaf extract also significantly inhibited the secretion of inflammatory cytokines, such as tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$), interleukin-$1{\beta}$ (IL-$1{\beta}$), and interleukin-6 (IL-6). Moreover, phosphorylation of mitogen-activated protein kinases (MAPKs) and nuclear translocation of nuclear factor-kappa B (NF-${\kappa}B$) were strongly suppressed by barley leaf extract in LPS-stimulated cells. In hairless mice, barley extract significantly decreased the pathological phenotypes of contact dermatitis, such as erythema, edema, and scabs. These results indicate that barley leaf extract has an anti-inflammatory effect and therefore a possible role in the treatment of inflammatory diseases or in functional cosmetics.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.889-892
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• 2002

Barley bran and germ fractions were collected during pearling process. Barley polyphenol extract (BPE) was separated from the pearling fractions, and its antioxidative activity was determined through linoleic acid model system and lipid autoxidation model using corn oil as a substrate. At 0.02% addition level, thiobarbituric acid (TBA) value of BPE from bran fraction III appeared to be similar to that of ${\alpha}-tocopherol$, and bran fraction I and germ extract exhibited similar antioxidative activities to that of BHT. Peroxide value was measured to estimate antioxidative activity of BPE upon lipid autoxidation. As BPE concentration increased, higher antioxidative activity was observed compared to ${\alpha}-tocopherol$ and BHT until 10-15 day storage, whereas no effect was shown after 20-day storage. Relative antioxidant effectiveness (RAE) of $0.02{\sim}0.1%$ BPE from bran fraction I and germ were $128{\sim}135$ and $126{\sim}133$, respectively, and appeared to be higher than that of BHT (126), suggesting that these BPE fractions could be used as natural antioxidants.

• Journal of Life Science
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• v.22 no.7
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• pp.981-986
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• 2012

To produce a new tea with a good flavor and functional properties using green tea of low quality, naked barley and barley were selected to blend with the green tea. The simultaneous distillation extraction method (SDE) using Likens and Nickerson's extraction apparatus was used to extract the volatile flavor compounds from the samples. The concentrated flavor extracts were analyzed and identified by GC and GC-MS. The GC patterns of the flavor components in two parched barleys were very different. The main volatile flavor components in two of the samples were alkyl pyrazines. Compounds including 3-methylbutanal, 2-methylbutanal, dihydro-2-methyl-3(2H)-furanone, 2,5-dimethyl pyrazine, and 3-ethyl-2.5-dimethyl pyrazine were isolated from the naked barley. Compounds including thiophenes, thiazoles, sulfides, and pyrroles with burnt odor were isolated from the barley. The parched naked barley was better than barley for adding to green tea. The main aroma components of the green tea blended with the naked barley were hexanol, hexanal, trans-2-hexenal, ${\beta}$-ionone, ${\alpha}$-ionone, alkyl pyrazines, 3-methylbutanal, 2-methylbutanal, and furfural.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1618-1618
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• 2001

Predicting quality traits using near infrared (NIR) spectroscopy on whole grain samples has gained wide acceptance as a non-destructive, rapid and cost effective technique. Barley breeding programs throughout southern Australia currently use this technology as a tool for selecting malting quality lines. For the past 3 years whole grain barley calibrations have been developed at VIDA to predict malting quality traits in the early generation selections of the breeding program. More recently calibrations for whole grain malt have been developed and introduced to aid in selecting malted samples at the mid-generation stage for more complex malting quality traits. Using the same population set, barley and malt calibrations were developed to predict hot water extracts (EBC and IoB), diastatic power, free $\alpha$-amino nitrogen, soluble protein, wort $\beta$-glucan and $\beta$-glucanase. The correlation coefficients between NIR predicted values and laboratory methods for malt were all highly significant ($R^2$ > 0.84), whereas the correlation coefficients for the barley calibrations were lower ($R^2$ > 0.57) but still significant. The magnitude of the error in predicting hot water extract, diastatic power and wort $\beta$-glucan using whole grain malt was reduced by 50% when compared with predicting the same trait using whole grain barley. This can be explained by the complex nature of attempting to develop calibrations on whole grain barley utilizing malt data. During malting, the composition of barley is modified by the action of enzymes throughout the steeping and germination stages and by heating during the kilning stage. Predicting malting quality on whole grain malt is a more reliable alternative to predicting whole grain barley, although there is the added expense of micro-malting the samples. The ability to apply barley and malt calibrations to different generations is an advantage to a barley breeding program that requires thousands of samples to be assessed each year.

• Journal of the Korean Society of Industry Convergence
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• v.26 no.1
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• pp.47-57
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• 2023

In this study, the bioactive activities (antioxidant activity, whitening activity, and anti-wrinkle effect) of dried tapioca-unhulled barley grain residue (TUDDG) obtained after alcohol fermentation, were measured. In the case of DPPH radical scavenging activity, the 50% ethanol extract of TUDDG showed the highest level of about 83% at the concentration of 100 mg/ml, and the ABTS radical scavenging activity was also about 98% of the 50% ethanol extract of TUDDG even at the concentration of 10 mg/mL. In the case of mushroom tyrosinase inhibitory activity, the 50% ethanol extract of TUDDG showed the highest activity at 100 mg/ml concentration of 37%. As a result of collagenage activity inhibition and elastase analysis, the 50% ethanol extract of TUDDG showed high activity with 4.2 mg/mL (IC₅₀) and 26.1 mg/mL (IC₅₀), respectively. Therefore, considering the physiological activity as well as the extraction efficiency of physiologically active substances, the 50% ethanol extract of TUDDG is judged to be highly effective.

• Journal of Plant Biotechnology
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• v.48 no.3
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• pp.193-200
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• 2021

Barley (Hordeum vulgare cv. Hangmaeg) sprouts are important microgreens that contain high levels of polyphenols and flavonoids, as well as minerals, vitamin and chlorophyll. Barley sprouts were grown for 9 days and growth was checked every 3 days. In this study, the cultivation efficiency according to the nutrient solution treatment was evaluated by analyzing the length of barley sprouts, fresh weight, chlorophyll, and the yield by growth period. In addition, we tried to increase the industrial applicability of germinated barley through analysis of inorganic component, total polyphenol and total flavonoid content of the extract, and functional substance analysis using HPLC. As a result, the growth rate of the nutrient solution treatment group was faster than that of the control group. When harvested on the 9th day of sowing, the nutrient solution treatment group showed a significant increase in yield compared to the control group. And the barley sprout extract of the nutrient solution treatment group had higher total flavonoid content and luteolin content. Also, the efficiency of water was higher than that of ethanol when extracting phenolics from barley sprouts. Therefore, this study suggests that nutrient input is effective for increasing polyphenol content and increasing production in barley sprout hydroponics.

• Journal of Life Science
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• v.31 no.2
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• pp.192-198
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• 2021

Red yeast rice has been extensively used as food and traditional medicine for thousands of years in East Asian countries. It is produced by the fermentation of a particular yeast (in general, Monascus purpureus) as rice and various cereals (barley, soybean, etc.). Monascus sp. produces many secondary metabolites during its growth, including pigments, monacolins, and γ-aminobutyric acid. Some metabolites―specifically, monacolin K, γ-aminobutyric acid, dimerumic acid, and monascus pigments―have been reported to lower cholesterol and blood pressure while showing anti-obesity effects. In this study, we investigated the anti-obesity effect of ethanol extract from red yeast barley (RYB) fermented with Monascus sp. BHN-MK 2 on 3T3-L1 cells. The anti-obesity effects of RYB extract were examined: its lipid accumulation inhibitory effect was tested by Oil Red O staining, and obesity-related mRNA expression levels were tested by real-time RT-PCR in MDI stimulated 3T3-L1 cells. The intracellular lipid content of MDI-stimulated 3T3-L1 cells decreased significantly to 5.04%, 12.24%, and 23.52% in response to 200, 400, and 800 ㎍/ml RYB, respectively. Moreovers, we evaluated that RYB extract significantly downregulated the expression of C/EBPα, SREBP-1, and PPAR-γ gene in a dose-dependent manner. As a result, red yeast barley ethanol extracts exerted the strongest anti-obesity effects. Also, the results indicate that red yeast barley could be used as a functional anti-obesity food material.

• Journal of The Korean Society of Grassland and Forage Science
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• v.33 no.4
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• pp.234-239
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• 2013

This study investigated the effects of drying methods and drying time on the changes in anthocyanin content in colored barley. Colored barley cultivar Boanchalbori was harvested at a time when the anthocyanin content was the most and dried in afield. The harvested barley was then treated by two methods, sun drying and shade drying, for 4, 8, 24, and 32 h. The moisture content of the sun-dried barley decreased slightly faster than shade-dried samples, but the difference was not statistically significant. Chemical analysis indicated that the samples dried under shaded conditions had slightly higher crude fiber and lower nitrogen free extract, but the difference was not statistically significant. There was no difference in the total digestible nutrients between the two methods. In the case of sun-dried barley, the anthocyanin content decreased compared to the control and shade-dried samples after drying for 4 h (p < 0.05), was maintained at a constant level at 24 h, and then decreased at 32 h. In case of shade-dried barley, the anthocyanin content decreased gradually with the drying time, and a significant decrease was found at 24 h of drying (p<0.05) as compared to the control. The shade-dried method was more successful in reducing anthocyanin loss than the sun-dried method (p<0.05). There was a slight decrease in 1,1-Diphenyl-2-Picrylhydrazyl radical scavenging with drying time in the shade-dried method, and a significant decrease after 4 h with the sun-dried method. These results showed that covering with a two-layer awning was advantageous to dry colored barley in the field conditions.

• Korean journal of applied entomology
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• v.18 no.4 s.41
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• pp.177-181
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• 1979

The autofluorescent cells in the penetration area of powdery mildewed leaves of barley had been reported. The present experiments were performed in order to obtain the fluorescence-inducing extract fraction from the conidia. The preparations were made by extractions and residue which were extracted from the conidia of Erysiphe graminis hordei race I with water, ethanol, and ethyl ether. Bioassaying was carried out on the culled-leaf surface of incompatible Turkey 290 and compatible Kobingataki varieties by placing the drops of extract solutions. Fluorescence-elicitor activity was shown only in tile ethanol-extract fraction to both varieties. However, fluorescence-eliciting rate was more rapid on the leaves of incompatible variety Turkey 290 than on tile those of compatible variety Kobingataki; Turkey 290 less than 8 hours, Kobingataki less than 16 hours.