ArticleNPJ science of food2026
Microbial biopriming of germinated barley enhances phenolics and B-vitamins and improves neurobehavior in MSG-treated rats.
Article in NPJ science of food, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Biopriming is a seed-level biotechnological intervention with considerable potential to enhance the nutritional, phytochemical, and functional attributes of cereal grains. In this study, microbial biopriming was investigated as a targeted approach to modulate the phytochemical composition, antioxidant capacity, and neuroprotective efficacy of barley-derived extracts. Germinated barley extract (GBE) was comparatively evaluated against two bioprimed derivatives produced by inoculating barley seeds with Bacillus subtilis (GBB) and Aspergillus niger (GBF) prior to germination. Comprehensive physicochemical characterization was performed using chromatographic and spectroscopic profiling, and functional efficacy was evaluated through in vitro antioxidant assays and in vivo assessment using a monosodium glutamate (MSG)-induced attention-deficit/hyperactivity disorder-like rat model. The GBB exhibited the most pronounced bioactivity, characterized by marked enrichment in phenolic acids and B-complex vitamins, particularly vitamins B2, B9, and B12. This enhanced compositional profile was associated with significant improvements in locomotor activity and spatial memory, restoration of neurotransmitter homeostasis, attenuation of oxidative stress and neuroinflammatory signaling, and activation of autophagy-associated survival pathways. This study identifies B. subtilis biopriming as a promising and sustainable method for amplifying the neuroprotective properties of germinated barley, advocating its development as a functional food ingredient derived from cereals.
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