What Is Barley? Other Names: Barley Beta-Glucan, Barley Bran, Hordeum vulgare

What is Barley?

This post was written with Consensus AI Academic Search Engine – please read our Disclaimer at the end of this article. Barley (Hordeum vulgare L.) is one of the oldest cultivated grains and remains a staple crop in many parts of the world. It is a versatile cereal grain used for food, animal feed, and brewing. This article explores the nutritional benefits, agricultural practices, and health impacts of barley consumption. Other names include: Barley Beta-Glucan, Barley Bran, Barley Grass, Barley Malt, Bêta-Glucane d’Orge, Cebada, Cereal Fiber, Dietary Fiber, Fibre Alimentaire, Fibre de Céréale, Green Barley, Green Barley Grass, Herbe d’Orge, Herbe d’Orge Verte, Hordeum, Hordeum Distichon, Hordeum distychum, Hordeum vulgare, Mai Ya, Malt d’Orge, Malt d’Orge Germée, Mugicha, Orge, Orge Germée, Orge Perlé, Orge Mondé, Pearl Barley, Pot Barley, Roasted Barley Extract, Scotch Barley, Son d’Orge, Sprouted Barley, Sprouted Barley Malt, Young Green Barley.

Nutritional Benefits of Barley

Barley is rich in dietary fiber, particularly beta-glucan, which has been shown to have numerous health benefits. Studies have demonstrated that barley intake can significantly lower plasma total and low-density lipoprotein (LDL) cholesterol concentrations, reduce plasma triacylglycerol concentration, and increase stool volume, thereby improving bowel function1. Additionally, barley’s high fiber content can aid in glucose tolerance and lipid metabolism, making it a valuable food for preventing chronic diseases1.

Agricultural Practices

Barley is grown in various climates and soil types, making it a resilient crop. Agricultural practices such as nitrogen fertilization and tillage methods can significantly impact barley yield and quality. For instance, nitrogen fertilization has been shown to increase dry matter accumulation, nitrogen remobilization, and grain yield in barley2. Different tillage and cropping sequences also affect barley’s nitrogen uptake and use efficiency, which are crucial for optimizing yield and maintaining soil health6.

Health Impacts of Barley

Cardiovascular Health

Barley consumption has been linked to improved cardiovascular health. Beta-glucan, a soluble fiber found in barley, can reduce cardiovascular disease (CVD) risk factors by lowering total and LDL cholesterol levels3. However, the effectiveness of beta-glucan-enriched barley can vary among individuals, suggesting that personalized dietary recommendations may be necessary3.

Metabolic Health

Barley has also been shown to improve metabolic health. A study on Japanese individuals found that barley consumption led to significant reductions in visceral fat area, body weight, body mass index (BMI), and waist circumference, particularly in individuals with higher initial visceral fat5. These findings suggest that barley can be an effective dietary intervention for managing obesity and related metabolic disorders.

Gut Health

The gut microbiota plays a crucial role in mediating the health benefits of barley. Barley consumption has been associated with changes in the gut microbiota composition, including increases in beneficial microbial genera such as Blautia and Agathobacter4. These changes can improve glucose tolerance and overall metabolic health, highlighting the importance of the gut microbiome in dietary interventions4.

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Adverse Effects of Barley

Digestibility Issues

Increasing levels of barley β-glucan in the diet can lead to a linear decrease in the total tract apparent digestibility of dry matter, organic matter, gross energy, and neutral-detergent fiber2.

Nitrogen Excretion and pH Changes

Higher dietary barley levels can cause a quadratic effect on fecal nitrogen excretion and a linear decrease in colonic and caecal pH2.

Microbial and Fermentation Changes

Increasing dietary barley levels can lead to a linear decrease in Enterobacteria concentrations and changes in the volatile fatty acid profile, including a decrease in acetic, isobutyric, and isovaleric acids, and an increase in propionic and butyric acids2.

Potential for Reduced Diet Digestibility

High levels of dietary β-glucan (25 g/kg) required to reduce offensive odor-forming branched-chain VFAs can compromise diet digestibility2.

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How has Barley Improved Patient Outcomes?

COVID-19 Outcomes Improvement

Persian barley water (PBW) significantly reduced the length of hospital stay, fever, and levels of inflammatory markers (ESR, CRP, and creatinine) in hospitalized COVID-19 patients with moderate disease severity1.

Cardiovascular Health

Beta-glucan-enriched barley did not show a significant improvement in total, LDL, or HDL cholesterol levels, nor in fasting or postprandial glucose levels in mildly hyperlipidemic men2.

However, another study indicated that barley beta-glucans could reduce total plasma cholesterol in patients at high risk for metabolic syndrome, suggesting some cardiovascular benefits depending on individual gut microbiota composition3.

Metabolic Syndrome

Barley beta-glucans improved cholesterol levels and altered gut microbiota composition, increasing propionic acid and decreasing acetic acid in patients at high risk for metabolic syndrome3.

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Barley Mechanisms of Action

Cholesterol-Lowering Mechanism via Bile Acid Metabolism

Barley (\beta)-glucan lowers cholesterol primarily by increasing bile acid synthesis and excretion, rather than by inhibiting cholesterol absorption or synthesis1 2 6 7 8.

The up-regulation of cholesterol 7(\alpha)-hydroxylase (CYP7A1) activity and mRNA abundance is a key mechanism, leading to enhanced bile acid synthesis and subsequent cholesterol reduction6 7 8.

Molecular Weight and Viscosity of (\beta)-Glucan

High molecular weight (HMW) (\beta)-glucan is more effective in reducing cholesterol levels compared to low molecular weight (LMW) (\beta)-glucan. This is due to its higher viscosity, which enhances bile acid synthesis and excretion1 2 7.

Gut Fermentation and Short Chain Fatty Acids (SCFA)

Barley (\beta)-glucan promotes gut fermentation, leading to increased production of SCFAs, which may also contribute to its cholesterol-lowering effects2.

Antioxidant and Anti-inflammatory Effects

Fermented barley and barley sprouts have shown potential in reducing oxidative stress and inflammation, which can protect against liver damage and other conditions3 5.

Impact on Obesity and Adipose Tissue

Fermented barley extracts can inhibit obesity by promoting the browning of white adipose tissue and increasing the mass and activity of brown adipose tissue through a UCP1-dependent mechanism4.

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Common Complaints Associated with Barley Use

Bowel Function Changes: Increased stool volume is a common effect of high barley intake due to its high fiber content1.

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Disclaimer

The content presented in this blog is generated by Consensus, an AI-powered academic search engine, and is based on publicly available scientific literature. While every effort is made to provide accurate, up-to-date, and well-researched information, the content is intended for informational and educational purposes only. It does not constitute medical advice, diagnosis, or treatment. Always consult a qualified healthcare professional before making any decisions regarding medical conditions, treatments, or medications. The AI system’s analysis may not cover all perspectives, emerging research, or individual cases, and it is not a substitute for professional expertise. Neither the blog publisher nor the developers of the AI-powered search engine are responsible for any actions taken based on the information provided in this content. Use of this information is at your own risk. Citations to the original scientific studies are included for reference, but these studies should be reviewed in full and interpreted with the guidance of a healthcare or research professional.

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