• Journal of Applied Biological Chemistry
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• v.64 no.3
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• pp.197-203
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• 2021

Saponarin is a crucial component of barley sprout, and the production and quantitative analysis are issued to date. In this study, the optimal saponarin extraction conditions were presented on the subject of acetonitrile, ethanol, methanol, and water for the quantitative analysis in barley sprout through the extraction efficiency compared with the solvent concentration and extraction time using the reaction surface methodology. The optimal extraction time and solvent condition for saponarin were 3.9 h and 53.7% of aqueous methanol, respectively. In addition, the effect of LED artificial light on the saponarin production in barley sprouts was evaluated by the light cycle, light quantity, and light quality. The optimal cultivation conditions under artificial light for the growth of barley sprout and saponarin production were most effectively achieved on 220-320 μmol m^-2 s^-1 of the light quantity with 8 h day^-1 of a daylight cycle under 6500K LED combined with red light. Furthermore, blue light was evaluated as the main factor in the biosynthesis of saponarin.

• Journal of Life Science
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• v.26 no.5
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• pp.537-544
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• 2016

Barley (Hardeum vulgare L.) sprout has received much attention in recent years as a functional food in many countries, especially in Korea and Japan. It has been reported that barley sprouts are comprised of 52.6% polysaccharides, 34.1% proteins, and 4.97% fats, along with a variety of vitamins, minerals, and polyphenols. The purpose of this study was to assess the anti-oxidant and anti-inflammatory activities of the ethanol extracts of barley sprouts. We examined the inhibitory effect of barley sprout extracts (BSE) on inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) expression, and nitric oxide (NO), prostaglandin E₂ (PGE₂) and cytokine production in lipopolysaccharide (LPS)-stimulated RAW 264.7 mouse macrophage cells. BSE contains high amounts of phenolics and flavonoids and exhibits potent anti-oxidative activity, as depicted by the DPPH radical-scavenging experiment. The concentration of total phenols was 17.55 μg/ml, and flavonoids, 13.98 μg/ml. We also investigated the anti-inflammatory activities of BSE in LPS-stimulated RAW 264.7 cells. Tumor necrosis factor-alpha and PGE₂ production, which had increased as a result of treatment with LPS, were significantly inhibited by BSE in a dose-dependent manner. BSE also significantly suppressed LPS-induced production of NO, and this was accompanied by a decrease in the expression of the iNOS and COX-2 proteins. These results indicate that barley sprouts may be a highly valuable natural product owing to its high-quality functional components as well as its anti-oxidant and anti-inflammatory activities.

• Journal of Naturopathy
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• v.10 no.1
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• pp.66-69
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• 2021

Purpose: This study aimed to study barley sprout powder's effect on blood lipids in women in their 50s. Methods: For 18 months of ingesting 3 grams of barley sprout powder daily, and the changes were investigated before and after the blood tests every six months. Results: The systolic blood pressure decreased from 107 mmHg for the first test to 91 for the fourth test. Diastolic blood pressure dropped from 69 mmHg to 49 mmHg at the first test. Abdominal circumference decreased from 84 cm at the first measurement to 78 cm at the fourth round. Fasting glucose and HDL were not affected. Total cholesterol was significantly refused from 264 mg/dl in the first measurement to 172 mg/dl in the fourth measurement. The first measurement of triglycerides in 2018 was 179 mg/dl, and it was highly reduced at the fourth measurements to 80 mg/dl. The first measurement of LDL was 182 mg/dl, and the fourth was a high decrease to 97 mg/ dl. Conclusions: After the women in the 50s ingesting sprout barley for 18 months, the overall improvements were shown by reducing significantly with fasting blood sugar, blood pressure, blood triglyceride, and LDL concentrations.

• 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 the Korea Academia-Industrial cooperation Society
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• v.18 no.12
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• pp.248-253
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• 2017

This study was conducted to analyze the anti-oxidant activity of green juice containing barley sprouts. The specimens used in the experiments were supplied byCSJ company located in Jincheon-gun, Chungbuk province. Polyphenol and flavonoid was detected in Huttuynia cordata Thunb fermentation sprout juiceat $1.075{\pm}0.174mg/mL$ and $2.736{\pm}0.187\;quercetin\;mg/mL$, in organic dandelion at $1.048{\pm}0.173mg/mL$ and $2.685{\pm}0.245\;quercetin\;mg/mL$, kan andRakat $1.013{\pm}0.083mg/mL$ and $3.624{\pm}0.237\;quercetin\;mg/mL$, broccoli blending juice at $1.494{\pm}0.255mg/mL$ and $3.826{\pm}0.286\;quercetin\;mg/mL$, and barley sprouts at $1.043{\pm}0.220mg/mL$ and $1.990{\pm}0.223\;quercetin\;mg/mL$, respectively.Antioxidant activity testing revealed the electron donating ability of Huttuynia cordata Thunb fermentation sprout juice for DPPH was 81.97%. Moreover, the free radical scavenging ability measured by ABTS assay showed that the activity was increased in the order of broccoli blending juice, Huttuynia cordata Thunb fermentation sprout juice, organic dandelion, 'kan andRak', barley sprout, and thatthe effects were similar to those of ascorbic acid at $100{\mu}g/mL$. Statistical processing is using SPSS 24, analysis of distributed layout and Duncan's multiple range (p<0.05). Therefore, the use of functional assistance material of products in the future indicates that it is worth a healthy functional drink.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.896-905
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• 2014

The purpose of this study was to investigate the use and perception of adults concerning sprout vegetables. Self-administered questionnaires were collected from 516 residents in the Daegu and Gyeonbuk areas. When purchasing sprout vegetables, respondents answered that they considered freshness, eco green, and price. Consumers purchased sprout vegetables to make bibimbap (58.9%) and salad (29.3%). Approximately 81.4% of respondents answered that they purchased sprout vegetables in grocery and department stores. Once or twice per month was the highest purchase frequency for sprout vegetables. Regarding knowledge of sprout vegetables, radish sprout score was the highest (3.14), whereas preference was highest for barley grass (3.00). When asked how much they like sprout vegetable menus, subjects responded that they liked bibimbap (3.79), salad (3.73) and bibim noodles (3.58). As a result, popularization of sprout vegetables was based on product quality factor and sales promotion factor significantly influenced preference for sprout vegetable menus. To increase consumption of sprout vegetables, there is a need for hygiene and safety of sprout products and variations and improvement of quality.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.815-824
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• 2006

This study was performed to determine the optimum ratio of each ingredient in the steamed foam cake with barley (Hordeum vulgare L.) sproutling powder. The experiment was designed according to the D-optimal design of mixture design, which showed 14 experimental points including 4 replicates for three independent variables (sugar 112${\sim}$139%, barley sproutling powder 1${\sim}$8%, and oil 5${\sim}$25%). The compositional and functional properties of test were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed the influence of each ingredient on the mixture final product. The results of F-test, volume, color values (L, a, b), textural properties (hardness, gumminess, chewiness) and sensory characteristics (softness) decided a linear model, while the sensory characteristics (color, smell, taste, overall acceptance) decided a quadratic model. The volume of steamed foam cake was increased by sugar addition, and a negative effect was exerted by barley sproutling powder and oil. L and a of color values increased but the b value decreased with increasing sugar and oil content, whereas barley sproutling powder tended to decrease all color values. The addition of barley sproutling powder also had a positive effect on the textural properties (hardness, gumminess, chewiness). Sensory characteristics (color, smell, softness, taste, overall acceptance) could suffer counter results with the excessive addition of sugar, barley sproutling powder, and oil. The optimum formulations by numerical and graphical methods were similar: sugar, barley sproutling powder, and oil were 130.4%, 4.0%, and 10.7% by numerical method, compared to 130.4%, 4.0%, and 10.7% by graphical method, respectively.

• Proceedings of the Korean Society of Crop Science Conference
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• 2020.06a
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• pp.187-187
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• 2020

Recently, interest in sprout crops using various varieties such as barley and oats has increased. However, in case of wheat, there were disadvantages in that the growth rate was slow and the economic efficiency and utilization were reduced. In order to overcome these disadvantages, this study was conducted on the selection of wheat varieties suitable for cultivation of wheat sprouts. Also, we analyzed the various functional ingredients of wheat sprouts.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.7
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• pp.367-373
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• 2016

This study was performed to set a limitation rule to the UV sterilization process for green vegetable juice containing barley sprouts. The main constituents of the green vegetable juice, viz. barley sprouts, organic Angelica keiskei, carrots, organic dandelion, kale, wild parsley, Angelica keiskei and cabbage, were provided by the CSJ company located in Jincheon, Chungbuk, from December 1st, 2015 to March 1st, 2016. Our manufacturing process followed the general manufacturing process of a general green vegetable juice manufacturer. Table 1 shows the mixing ratio for the green vegetable juice. This green vegetable juice includes 18% vegetable sprouts, 3% barley sprouts, 18% angelica utilis makino, 1% orange concentrate, 4% apple concentrate, 6% fructooligosaccharide, 10% vegetable fermentation juice, 0.4% lemon concentrate and 39.6% purified water. We conducted UV sterilization at levels 10, 8 and 5 with powers of 230W, 320W and 320W, respectively. The UV sterilization was conducted twice at 25Hz and then once at 40Hz. In the bacterial tests after sterilization, the number of bacteria in the dandelions decreased from $2.56{\times}10^8CFU/mL$ to $5.96{\times}10^3CFU/mL$. In addition, no food poisoning or coliform bacteria were detected. Thus, this study provides the information required for setting a limitation rule using bacteria tests in the UV sterilization process for green vegetable juice.

• Proceedings of the Korean Society of Crop Science Conference
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• 2007.11a
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• pp.214.1-214.1
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• 2007