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Barley is rich in phenolic compounds, providing health benefits and making it a valuable addition to a balanced diet. However, most studies focus on these compounds at barley's final maturity, neglecting their synthesis during grain development and its impact on barley quality for food applications. This study investigates phenolic profiles during grain development in four hull-less barley genotypes with different grain colors, specifically bred for food applications. The objectives were to determine the phenolic profile and identify the optimal maturity stage for maximum phenolic content and antioxidant capacity. Using UPLC-MS/MS and in vitro antioxidant capacity assays, results show that total phenolic compounds decrease as grain matures due to increased synthesis of reserve components. Flavan-3-ols, phenolic acids, and flavone glycosides peaked at immature stages, while anthocyanins peaked at physiological maturity. The harvest stage had the lowest phenolic content, with a gradient from black to yellow, purple, and blue genotypes. Antioxidant capacity fluctuated during maturation, correlating positively with phenolic compounds, specially bound phenolic acids and anthocyanins. These findings suggest that early harvesting of immature grain can help retain bioactive compounds, promoting the use of immature barley grains in foods. To support this market, incentives should offset costs associated with decreased grain weight. [ABSTRACT FROM AUTHOR]

Bt crops are able to produce Cry proteins, which were originally present in Bacillus thuringiensis bacteria. Although Bt maize is very efficient against corn borers, Spanish crops are also attacked by the earworm H. armigera, which is less susceptible to Bt maize. Many mechanisms could be involved in this low susceptibility to the toxin, including the insect's metabolic resistance to toxins due to cytochrome P450 monooxygenases. This paper examines the response of last instar H. armigera larvae to feeding on a diet with Bt and non-Bt maize leaves in larval development and in the gene expression of three P450 cytochromes: CYP6AE14, CYP6B2 and CYP9A12. Larvae fed on sublethal amounts of the Bt toxin showed reduced food ingestion and reduced growth and weight, preventing most of them from achieving the critical weight and pupating; additionally, after feeding for one day on the Bt diet the larvae showed a slight increase in juvenile hormone II in the hemolymp. Larvae fed on the non-Bt diet showed the highest CYP6AE14, CYP6B2 and CYP9A12 expression one day after feeding on the non-Bt diet, and just two days later the expression decreased abruptly, a finding probably related to the developmental programme of the last instar. Moreover, although the response of P450 genes to plant allelochemicals and xenobiotics has been related in general to overexpression in the resistant insect, or induction of the genes when feeding takes place, the expression of the three genes studied was suppressed in the larvae feeding on the Bt toxin. The unexpected inhibitory effect of the Cry1Ab toxin in the P450 genes of H. armigera larvae should be thoroughly studied to determine whether this response is somehow related to the low susceptibility of the species to the Bt toxin. [ABSTRACT FROM AUTHOR]

A comparative analysis of chemical, functional, and digestive parameters was conducted on five new barley genotypes designed for food purposes, differing in starch type, β-glucans, and arabinoxylan content. Both whole and pearled grain flours were examined. Amylose exhibited positive correlations with least gelation capacity (r = 0.60), gelation temperature (r = 0.90), and resistant starch (r = 0.80). Waxy varieties showed greater water-holding capacity, viscosity, and rapid digestibility compared to normal and high-amylose varieties. Pearling (10%) decreased arabinoxylans by 48% and proteins by 7%, while increasing β-glucans by 8% and starch by 13%. Additionally, pearling improved viscosity and hydration parameters across varieties. This allowed normal and high-amylose genotypes to enhance their functional properties and nutritional value through increased β-glucan and resistant starch content. This exploration advances the understanding of barley's functional attributes for food industry and underscores the potential of pearling to augment consumer nutritional value and health-promoting properties. • Amylose is the main parameter that influences functionality of barley flours. • Waxy barleys display greater functionality than normal or high-amylose barleys. • Pearling enhances nutritional, functional and pasting values of barley flours. • High-amylose barleys exhibit slower digestion rates than waxy and normal varieties. • Pearling increase RS and decrease RDS in cooked barley flours. [ABSTRACT FROM AUTHOR]