Tufail Tabussam, Ul Ain Huma Bader, Ashraf Jawad, Virk Muhammad Safiullah, Ahmed Zahoor, Dabbour Mokhtar, Alsulami Tawfiq, Althawab Suleiman, Xu Bin
School of Food and Biological Engineering Jiangsu University, Zhenjiang, Jiangsu 212013, China; University Institute of Diet and Nutritional Sciences, The University of Lahore, Pakistan.
University Institute of Diet and Nutritional Sciences, The University of Lahore, Pakistan; School of Food Science and Engineering, Yangzhou University, Yangzhou, China.
Ultrason Sonochem. 2025 Feb;113:107231. doi: 10.1016/j.ultsonch.2025.107231. Epub 2025 Jan 12.
This research aimed to evaluate the effect of triple-frequency ultrasound treatment (TFUT), germination (GE), and traditional soaking (TS) methods on the nutritional and techno-functional properties of two different barley varieties, including ZQ2000 and XMLY22. Both ZQ2000 and XMLY22 varieties exhibited the highest total phenolic content (TPC) with 840.73 ± 23.59 μg of GAE/g DW and 720.33 ± 30.56 μg of GAE/g DW, and total flavonoid content (TFC) with 520.79 ± 23.45 μg of QUE/g DW and 420.84 ± 19.80 μg of QUE/g DW, respectively. Enzyme activities, such as peroxidase (POD) and polyphenol oxidase (PPO), were notably elevated, indicating enhanced defense mechanisms. The study also found increased γ-Aminobutyric Acid (GABA) levels and antidiabetic potential through inhibition of α-amylase and α-glucosidase enzymes. Further, gene expression analysis revealed differential regulation of phenylpropanoid pathway genes, contributing to the bioactive compound enhancement. Strong intermolecular interactions were observed in both ZQ2000 and XMLY22 samples subjected to TFUT, GE, TFUT + GE, and TS, as validated by FTIR and molecular docking analyses. The structural configuration of two barley types, ZQ2000 and XMLY22, was determined using Fourier transform infrared (FTIR) spectroscopy, which indicated an increase in α-helix and β-sheet conformation and a decrease in random coil conformation in samples treated with TFUT + GE. Moreover, SEM observation provides convincing evidence that TFUT + GE improves and speeds up the breakdown of ZQ2000's internal structures. Conclusively, this study suggests that the combination of ultrasound and germination treatments significantly enhances the functional properties of barley, making it a promising method for creating health-enhancing barley-based products offering potential applications in functional food development.
本研究旨在评估三频超声处理（TFUT）、发芽（GE）和传统浸泡（TS）方法对两种不同大麦品种（包括ZQ2000和XMLY22）营养和技术功能特性的影响。ZQ2000和XMLY22品种均表现出最高的总酚含量（TPC），分别为840.73±23.59μg没食子酸当量/克干重和720.33±30.56μg没食子酸当量/克干重，以及总黄酮含量（TFC），分别为520.79±23.45μg槲皮素/克干重和420.84±19.80μg槲皮素/克干重。过氧化物酶（POD）和多酚氧化酶（PPO）等酶活性显著提高，表明防御机制增强。该研究还发现，通过抑制α-淀粉酶和α-葡萄糖苷酶，γ-氨基丁酸（GABA）水平增加且具有抗糖尿病潜力。此外，基因表达分析揭示了苯丙烷途径基因的差异调控，有助于生物活性化合物的增强。通过傅里叶变换红外光谱（FTIR）和分子对接分析验证，在经过TFUT、GE、TFUT+GE和TS处理的ZQ2000和XMLY22样品中均观察到强分子间相互作用。使用傅里叶变换红外（FTIR）光谱确定了两种大麦类型ZQ2000和XMLY22的结构构型，这表明在经过TFUT+GE处理的样品中α-螺旋和β-折叠构象增加，无规卷曲构象减少。此外，扫描电子显微镜（SEM）观察提供了令人信服的证据，表明TFUT+GE改善并加速了ZQ2000内部结构的分解。总之，本研究表明，超声和发芽处理相结合可显著提高大麦的功能特性，使其成为一种有前景的方法，用于开发具有健康促进作用的大麦基产品，在功能性食品开发中具有潜在应用价值。
