ArticleMolecules (Basel, Switzerland)2024
Structural Characterization and Antioxidant Activity of β-Glucans from Highland Barley Obtained with Ultrasonic-Microwave-Assisted Extraction.
Article in Molecules (Basel, Switzerland), 2024. 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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8 citing papers in PubMed, 13 citations in OpenAlex.
- Microwave-vacuum drying modulates the supramolecular organization and biofunctionality of β-glucans from edible mushrooms.Food chemistry: X · 2026Article
- Antidiabetic Potential ofMolecules (Basel, Switzerland) · 2026Article
- Carboxymethylated β-glucan from Pichia kudriavzevii M16: structural characterization and multifunctional bioactivity.Folia microbiologica · 2026Article
- Metagenomics and Metagenome-Assembled Genomes Analysis of Highland Barley Baijiu Daqu.Microorganisms · 2026Article
- Pre-Harvest Agronomic Reduction inToxins · 2026Article
- Wound-healing, anti-inflammatory, and antioxidant activities of β-glucan from red sea-mangroves-associated Candida tropicalis.Scientific reports · 2026Article
- Comparison of Ultrasound-Microwave-Assisted and Hot Reflux Extractions of Polysaccharides fromMolecules (Basel, Switzerland) · 2025Article
- Ultrasonic-assisted enzymatic extraction, physicochemical properties and prebiotic activities of polysaccharides from Saccharomyces cerevisiae spore wall.Ultrasonics sonochemistry · 2025Article
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6 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
In order to efficiently extract β-glucan from highland barley (HBG) and study its structural characterization and antioxidant activity, ultrasonic-microwave-assisted extraction (UME) was optimized by the response surface method (RSM). Under the optimal extraction conditions of 25.05 mL/g liquid-solid ratio, 20 min ultrasonic time, and 480 W microwave intensity, the DPPH radical scavenging activity of HBG reached 25.67%. Two polysaccharide fractions were purified from HBG, namely HBG-1 and HBG-2. Structural characterization indicated that HBG-1 and HBG-2 had similar functional groups, glycosidic linkages, and linear and complex chain conformation. HBG-1 was mainly composed of glucose (98.97%), while HBG-2 primarily consisted of arabinose (38.23%), galactose (22.01%), and xylose (31.60%). The molecular weight of HBG-1 was much smaller than that of HBG-2. Both HBG-1 and HBG-2 exhibited concentration-dependent antioxidant activity, and HBG-1 was more active. This study provided insights into the efficient extraction of HBG and further investigated the structure and antioxidant activities of purified components HBG-1 and HBG-2. Meanwhile, the results of this study imply that HBG has the potential to be an antioxidant in foods and cosmetics.
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