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Related Experiment Video

Updated: May 18, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)

Published on: June 16, 2018

Germinated grains--sources of bioactive compounds.

O N Donkor¹, L Stojanovska, P Ginn

¹School of Biomedical and Health Sciences, Victoria University, Werribee Campus, P.O. Box 14428, Melbourne, Vic 8001, Australia. Osaana.Donkor@vu.edu.au

|September 8, 2012

Summary

Germinating barley, rye, and sorghum enhances their nutritional value and bioactive compounds. These germinated grains show potential for developing natural agents to reduce risks associated with diabetes and colon cancer.

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Obtaining High-Quality Transcriptome Data from Cereal Seeds by a Modified Method for Gene Expression Profiling

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Published on: May 21, 2020

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Last Updated: May 18, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)

Published on: June 16, 2018

Obtaining High-Quality Transcriptome Data from Cereal Seeds by a Modified Method for Gene Expression Profiling

Obtaining High-Quality Transcriptome Data from Cereal Seeds by a Modified Method for Gene Expression Profiling

Published on: May 21, 2020

Area of Science:

Food Science and Technology
Nutritional Biochemistry
Plant Physiology

Background:

Cereal grains are staple foods, but their nutritional profile can be modified through germination.
Germination can alter the concentration of bioactive compounds and potentially enhance health benefits.
Understanding these changes is crucial for developing functional foods.

Purpose of the Study:

To investigate the effects of germination on the nutritional and chemical composition of seven commercially important grains.
To assess the inhibitory potential of germinated grain extracts against α-glucosidase and α-amylase enzymes.
To evaluate changes in phenolic content, radical scavenging activity, and inositol phosphate levels.

Main Methods:

Proximate analysis was performed to determine nutritional composition.
Enzyme inhibition assays were used to measure α-glucosidase and α-amylase inhibitory activities.
High-performance liquid chromatography (HPLC) was employed to quantify bioactive compounds like phenolics and inositol phosphates.

Main Results:

Germinated sorghum and rye extracts significantly inhibited α-glucosidase activity.
Barley and sorghum extracts demonstrated higher inhibitory effects against α-amylase.
Germinated rye showed significantly higher total phenolic content compared to non-germinated grains, with varying radical scavenging activities observed.

Conclusions:

Germinated barley, sorghum, and rye possess significant potential for developing functional ingredients.
These germinated grains may serve as effective physiologically bioactive compounds for mitigating risks of diabetes and colon cancer.
Further research into optimizing germination conditions could enhance these beneficial properties.