ArticleFrontiers in nutrition2021
Hulless Black Barley as a Carrier of Probiotics and a Supplement Rich in Phenolics Targeting Against H
Article in Frontiers in nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed, 22 citations in OpenAlex.
- Vegetable Juice Fermented with Lactiplantibacillus plantarum WB3813 and Lactiplantibacillus plantarum WB3814 Alleviates HProbiotics and antimicrobial proteins · 2026Article
- Microbial Consortium Fermentation Remodels the Metabolite Profile and Enhances the Biological Functionality ofFoods (Basel, Switzerland) · 2026Article
- Research progress on processing and nutritional properties of fermented cereals.Journal of food science and technology · 2025Review
- Optimization of Liquid Fermentation ofMolecules (Basel, Switzerland) · 2024Article
- Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits.Foods (Basel, Switzerland) · 2022Review
- Hulless barley polyphenol extract inhibits adipogenesis in 3T3-L1 cells and obesity related-enzymes.Frontiers in nutrition · 2022Article
- Enhancement on antioxidant, anti-hyperglycemic and antibacterial activities of blackberry anthocyanins by processes optimization involving extraction and purification.Frontiers in nutrition · 2022Article
- From Function to Metabolome: Metabolomic Analysis Reveals the Effect of Probiotic Fermentation on the Chemical Compositions and Biological Activities ofFrontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lactic acid bacteria can provide benefits to human beings and transform phenolic substances to improve their potential functionality. It was of interest to develop black barley as a carrier of probiotics and nutraceutical supplement rich in more antioxidants. Due to fermentation, bacterial counting and free phenolic content in black barley increased to 9.54 ± 0.22 log cfu/mL and 5.61 ± 0.02 mg GAE/mL, respectively. Eleven phenolic compounds, including nine isoflavones and two nitrogenous compounds were characterized using UPLC-QTOF-MS, among which epicatechin, hordatine, and pelargonidin aglycone were largely enriched. Moreover, free phenolic extracts from fermented barley (F-BPE) played a greater role in scavenging DPPH radicals, reducing Fe
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