Barley grain non-starch polysaccharides with malting and nutritional significance.

Non-starch polysaccharides (NSPs), (arabinoxylans and beta-glucans), a main component of cell walls of barley grain, are a limiting factor for the utilization of barley production. Arabinoxylans are formed by (1→4)-ß-D-xylanopyrosyl units substituted with a-L-arabinofuranose. Arabinoxylans are esterified by ferulic acid. Beta-glucans are formed by ß-(1→3),(1→4)-D-glucans, ß-(1→4) linkages account for ca 70 %, ß-(1→3) for the remaining 30 %. NSP concentration in a barley grain is mainly affected by a genotype, growing environment and intensity of vegetation treatment. NSPs can be a cause of technological and economic problems encountered during brewing. However, their content can be reduced by the addition of relevant hydrolytic enzymes. On the other hand, the NSPs form a valuable component of dietary fiber that helps lower LDL cholesterol and glucose level in blood, insulin response to meal, body weight, blood pressure, risk of heart disease and colon cancer, simultaneously they alleviate the course of type II diabetes. As a prebioticum, they create an unsuitable environment for the growth of pathogenic bacterial species. Based on scientific data, the European Commission issued Regulation no. 1048/2012 authorizing a health claim of effects of beta-glucans on human health.Non-starch polysaccharides (NSPs), (arabinoxylans and beta-glucans), a main component of cell walls of barley grain, are a limiting factor for the utilization of barley production. Arabinoxylans are formed by (1→4)-ß-D-xylanopyrosyl units substituted with a-L-arabinofuranose. Arabinoxylans are esterified by ferulic acid. Beta-glucans are formed by ß-(1→3),(1→4)-D-glucans, ß-(1→4) linkages account for ca 70 %, ß-(1→3) for the remaining 30 %. NSP concentration in a barley grain is mainly affected by a genotype, growing environment and intensity of vegetation treatment. NSPs can be a cause of technological and economic problems encountered during brewing. However, their content can be reduced by the addition of relevant hydrolytic enzymes. On the other hand, the NSPs form a valuable component of dietary fiber that helps lower LDL cholesterol and glucose level in blood, insulin response to meal, body weight, blood pressure, risk of heart disease and colon cancer, simultaneously they alleviate the course of type II diabetes. As a prebioticum, they create an unsuitable environment for the growth of pathogenic bacterial species. Based on scientific data, the European Commission issued Regulation no. 1048/2012 authorizing a health claim of effects of beta-glucans on human health

The content of vitamine E in hop cones of the Saaz variety

The activity of vitamin E, total content of tocols and the content of individual isomers: α-tocopherols, β-tocopherols, γ-tocopherols and δ-tocopherols was monitored in samples of hop cones of the world-important Saaz variety. Hop cone samples originated from hop-breeding area Tršice, Czech Republic. The method used for the determination of vitamin E in barley was modified and used for this quantitative analysis. The results indicate that monitored characteristics are influenced by the year of harvest (2010 or 2011) but also by the age of hop-gardens (hop bucks). High values of vitamin E activity (up to 67.79 mg.kg−1) and total content of tocols (up to 76.31 mg.kg−1) in hop cones are worth further attention from the viewpoint of alternative use of hops

HPPD gene expression in relation to vitamin E content in spring barley

The enzyme 4-hydroxyphenylpyruvate dioxygenase (HPPD) has a very important role in the biosynthetic pathway of vitamin E. Its activity influences the final level of tocols in plant tissues. Seven barley cultivars with different vitamin E level were grown under control conditions and activity of HPPD gene was measured four, eight and twelve days after pollination of ear tissues. It was found that activity of HPPD gene corresponded with vitamin E content detected in grains (r = 0.77*). The relationship between the gene activity for HPPD eight and twelve days after pollination and vitamin E content was also confirmed for analyzed cultivars grown in the field conditions (r = 0.85*)

The Influence of Genotype and Environment on Arabinoxylan and Beta-glucan Contents in Grain of Spring Barley (Hordeum vulgare L.)

Arabinoxylan and beta-glucan contents are limiting factors for a wider use of barley production. Arabinoxylan and beta-glucan contents were assessed in grain samples in sets of seven malting hulled varieties, three hull-less lines and one hull-less spring variety grown in the localities of Branišovice, Žabčice, and Kroměříž in 2009 to 2011. Further, the effect of growing technologies on the level of these non-starch polysaccharides was studied. Variability of arabinoxylan contents was affected most significantly by a genotype and growing technology whereas variability of beta-glucan contents was mostly affected by a genotype and growing environment (interaction of year with locality). The highest values of arabinoxylans and beta-glucans were determined in the grain samples of hull-less lines (KM 1057: 6.16% of arabinoxylans and KM 2084: 6.41% of beta-glucans) and on the contrary, the lowest values of arabinoxylans were found in the grain of hull-less variety AF Lucius (3.85%) and lowest amounts of beta-glucans were found in malting variety Radegast (3.92%). The samples of the growing technology without fungicide treatment had on average more arabinoxylans and beta-glucans than the fungicide non-treated ones

The effect of the changed amylose and amylopectin ratio on the selected qualitative parameters in spring barley (Hordeum vulgare L.) grain

In 2008-2011, grain yield and chemical composition were assessed in a set of spring barley genotypes with standard and changed amylose/amylopectin ratio (non-waxy and waxy, respectively) at two locations (Kroměříž, Žabčice). Genotypic as well as environmental effects were important for the variations in contents of chemical compounds. The waxy genotypes had statistically significantly higher levels of β-glucans and protein (6.9% d.m., 12.1% d.m., respectively) than genotypes with the standard starch character (5.4% d.m., 11.5% d.m., respectively). The hull-less waxy genotype KM2619.413.4 was statistically significantly different from all other genotypes in the set due to its highest content of β-glucans (10.80% d.m.). We found statistically significant differences between genotypes divided by the type of grain (hulled vs. hull-less) and also by the starch character (standard vs. waxy) in average starch contents as follows: hull-less genotypes with the standard starch composition (64.8% d.m.) > hull-less waxy genotypes (63.7% d.m.) > hulled genotypes with standard starch composition (61.4% d.m.) > hulled waxy genotypes (60.0% d.m.). Genotypes with elevated grain constituents (higher starch and BG contents) could be important from the point of a prospective use of barley for food production as was already found for example in the hulless waxy genotypes KM2645.412.3.4.6 (63.7% and 8.0%, respectively) and KM2551.469.1-2 (64.1% and 7.0%, respectively)

Variability in free and total ferulic acid content in spring barley caryopses.

Varietal differences in free ferulic acid contents were determined in spring barley caryopses. The highest content of free ferulic acid on two years' average (2007 and 2008) was found in the variety Sebastian (15.68 mg.kg-1) differing statistically significantly from all the other varieties under study. The highest total ferulic acid content on two years' average was recorded in the varieties Jersey (984.10 mg.kg-1) and Tolar (973.02 mg.kg-1) and differing thus statistically significantly from some of the varieties in the set. Years of growing also affected free and total ferulic acid contents significantly. In 2007 content of free ferulic acid on average of the set of varieties was statistically significantly higher (14.06 mg.kg-1) compared to 2008 (10.88 mg.kg-1). On the contrary, significantly higher level of total ferulic acid on the average of the set was determined in 2008 (972.98 mg.kg-1) versus 2007 (822.21 mg.kg-1). These findings could be due to different temperature and moisture conditions of the growing years and interactions of these conditions AND varieties. We can conclude that free and total ferulic acid contents were statistically significantly affected by varieties, weather conditions in the individual years of growing and interactions between these factors.Varietal differences in free ferulic acid contents were determined in spring barley caryopses. The highest content of free ferulic acid on two years' average (2007 and 2008) was found in the variety Sebastian (15.68 mg.kg-1) differing statistically significantly from all the other varieties under study. The highest total ferulic acid content on two years' average was recorded in the varieties Jersey (984.10 mg.kg-1) and Tolar (973.02 mg.kg-1) and differing thus statistically significantly from some of the varieties in the set. Years of growing also affected free and total ferulic acid contents significantly. In 2007 content of free ferulic acid on average of the set of varieties was statistically significantly higher (14.06 mg.kg-1) compared to 2008 (10.88 mg.kg-1). On the contrary, significantly higher level of total ferulic acid on the average of the set was determined in 2008 (972.98 mg.kg-1) versus 2007 (822.21 mg.kg-1). These findings could be due to different temperature and moisture conditions of the growing years and interactions of these conditions AND varieties. We can conclude that free and total ferulic acid contents were statistically significantly affected by varieties, weather conditions in the individual years of growing and interactions between these factors

Variability in phytic acid content in barley grain.

Around 65 % of phosphorus (P) in barley grain is in the form of phytic acid (PA) and phytates (PA salts), both forms negatively affect the usability of mineral substances and other important nutrients, thus participating in mineral deficiencies in human as well as livestock nutrition, and contributing to the pollution of the environment. Detection and creation of new varieties with a changed rate of both P forms in favor of digestible phosphate (Pi) is one of possible solutions. The submitted study dealt with the evaluation of variability in contents of PA and Pi in grains of selected spring and winter barley varieties, genetic resources and new spring barley lines created by hybridization with so-called "lpa" chemo-mutants - donors of low PA content (M422, M1070, M635, and M955). Variability in the content of both P forms in spring barley was affected by year and only if the assessed set included lpa mutants also by a genotype. In spite of high year variability, Pi/ PA rate in lpa mutants remained nearly the same (from 138.4 % in M422 to 772.1 % in M955), while in the standard varieties it was on average only 31.3 %. The comparison of winter and spring barley varieties proved that winter varieties have a strong tendency to a higher accumulation of P in grain in the PA form (12.42 mg.g-1 vs. 10.94 mg.g-1). The screening method developed for the evaluation of free P content in grain using the colorimetric test (CT) allowed to perform a more extensive selection of materials with different PA and Pi contents. A strong positive correlation was calculated between the results obtained by the CT and classically determined Pi (r = 0.85**, P≤0.01). On the other hand, the use of existing molecular markers (SCAR marker ABC153) for the detection of crosses with reduced PA content in grain was not very effective. Crossing with lpa mutants and following selection using the CT led to creation of new lines of spring barley with reduced PA content, increased Pi rate and comparable total P content in a caryopsis, which can be used in breeding or further research. A new line KM2881.622.2.07 where an increased content of free P is connected with a waxy starch character (reduced portion of polysaccharide amylose) can be a new interesting gene resource for the development of food barley varieties.Around 65 % of phosphorus (P) in barley grain is in the form of phytic acid (PA) and phytates (PA salts), both forms negatively affect the usability of mineral substances and other important nutrients, thus participating in mineral deficiencies in human as well as livestock nutrition, and contributing to the pollution of the environment. Detection and creation of new varieties with a changed rate of both P forms in favor of digestible phosphate (Pi) is one of possible solutions. The submitted study dealt with the evaluation of variability in contents of PA and Pi in grains of selected spring and winter barley varieties, genetic resources and new spring barley lines created by hybridization with so-called "lpa" chemo-mutants - donors of low PA content (M422, M1070, M635, and M955). Variability in the content of both P forms in spring barley was affected by year and only if the assessed set included lpa mutants also by a genotype. In spite of high year variability, Pi/ PA rate in lpa mutants remai