Metabolomic Profiling and Antioxidant Capacity Changes in Longzi Black Barley During Germination
Longzi black barley (<i>Hordeum vulgare</i> L. var. <i>nudum</i>, LBB), a highland barley variant with superior nutritional properties, has gained increasing attention for its health-promoting benefits. However, the metabolic changes during its germination process remain poor...
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2025-06-01
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| author | Gan Hu Yan Wei Yuanhang Ren Xinhui Wang Dabing Xiang Bin Li Jinqiu Wang Fang Geng |
| author_facet | Gan Hu Yan Wei Yuanhang Ren Xinhui Wang Dabing Xiang Bin Li Jinqiu Wang Fang Geng |
| author_sort | Gan Hu |
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| description | Longzi black barley (<i>Hordeum vulgare</i> L. var. <i>nudum</i>, LBB), a highland barley variant with superior nutritional properties, has gained increasing attention for its health-promoting benefits. However, the metabolic changes during its germination process remain poorly understood. This study investigated the metabolic changes and antioxidant capacity during LBB germination. The results revealed significant dynamic changes in total flavonoid and total phenolic contents during germination, with the total flavonoids significantly decreasing by 32.59% initially (0–12 h, from 2.64 to 1.78 mg/g) and then slightly rebounding by 15.34% at 72 h, while the total phenolics decreased by 36.35% in the early stages (0–12 h, from 6.52 to 4.15 μmol/g) and increased markedly by 44.73% in the later stages (60–72 h, reaching 6.13 μmol/g) of germination. A metabolomic analysis identified 1015 metabolites, primarily including flavonoids, phenolic acids, amino acids and their derivatives, and alkaloids. During germination, the total flavonoid content continuously decreased by 24.24%, the phenolic acids showed no significant change, the amino acids and their derivatives increased significantly by 3.63-fold, and the alkaloid content increased slightly by 1.30-fold in the early stages (0–12 h) and significantly by 3.39-fold in the later stages (12–60 h). The study revealed the metabolic changes during the germination of LBB, providing scientific evidence for the further utilization of its nutritional value. |
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| institution | Kabale University |
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| language | English |
| publishDate | 2025-06-01 |
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| spelling | doaj-art-37be1ed457ea4d2691f35af934e0c2bb2025-08-20T03:24:33ZengMDPI AGFoods2304-81582025-06-011412211310.3390/foods14122113Metabolomic Profiling and Antioxidant Capacity Changes in Longzi Black Barley During GerminationGan Hu0Yan Wei1Yuanhang Ren2Xinhui Wang3Dabing Xiang4Bin Li5Jinqiu Wang6Fang Geng7Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, ChinaKey Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, ChinaKey Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, ChinaKey Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, ChinaKey Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaKey Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, ChinaKey Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, ChinaLongzi black barley (<i>Hordeum vulgare</i> L. var. <i>nudum</i>, LBB), a highland barley variant with superior nutritional properties, has gained increasing attention for its health-promoting benefits. However, the metabolic changes during its germination process remain poorly understood. This study investigated the metabolic changes and antioxidant capacity during LBB germination. The results revealed significant dynamic changes in total flavonoid and total phenolic contents during germination, with the total flavonoids significantly decreasing by 32.59% initially (0–12 h, from 2.64 to 1.78 mg/g) and then slightly rebounding by 15.34% at 72 h, while the total phenolics decreased by 36.35% in the early stages (0–12 h, from 6.52 to 4.15 μmol/g) and increased markedly by 44.73% in the later stages (60–72 h, reaching 6.13 μmol/g) of germination. A metabolomic analysis identified 1015 metabolites, primarily including flavonoids, phenolic acids, amino acids and their derivatives, and alkaloids. During germination, the total flavonoid content continuously decreased by 24.24%, the phenolic acids showed no significant change, the amino acids and their derivatives increased significantly by 3.63-fold, and the alkaloid content increased slightly by 1.30-fold in the early stages (0–12 h) and significantly by 3.39-fold in the later stages (12–60 h). The study revealed the metabolic changes during the germination of LBB, providing scientific evidence for the further utilization of its nutritional value.https://www.mdpi.com/2304-8158/14/12/2113highland barleygerminationantioxidant capacitymetabolomic analysisbioactive substances |
| spellingShingle | Gan Hu Yan Wei Yuanhang Ren Xinhui Wang Dabing Xiang Bin Li Jinqiu Wang Fang Geng Metabolomic Profiling and Antioxidant Capacity Changes in Longzi Black Barley During Germination Foods highland barley germination antioxidant capacity metabolomic analysis bioactive substances |
| title | Metabolomic Profiling and Antioxidant Capacity Changes in Longzi Black Barley During Germination |
| title_full | Metabolomic Profiling and Antioxidant Capacity Changes in Longzi Black Barley During Germination |
| title_fullStr | Metabolomic Profiling and Antioxidant Capacity Changes in Longzi Black Barley During Germination |
| title_full_unstemmed | Metabolomic Profiling and Antioxidant Capacity Changes in Longzi Black Barley During Germination |
| title_short | Metabolomic Profiling and Antioxidant Capacity Changes in Longzi Black Barley During Germination |
| title_sort | metabolomic profiling and antioxidant capacity changes in longzi black barley during germination |
| topic | highland barley germination antioxidant capacity metabolomic analysis bioactive substances |
| url | https://www.mdpi.com/2304-8158/14/12/2113 |
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