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Barley sprouts, the germinated and grown leaves of barley, contain various bioactive compounds, including policosanol, saponarin, and lutonarin. The ingestion of barley sprouts may benefit canine weight management, potentially owing to the anti-obesity properties of bioactive compounds. However, there is limited evidence on the efficacy and safety of barley sprout supplementation in dogs. Therefore, through this study, we assessed the impact of barley-sprout-supplemented diet on body weight and health markers in healthy adult beagles over a 16-week period. The results showed a 7.2% reduction in body weight in dogs fed the barley sprout diet. Hematology, complete blood cell count, and blood biochemistry analyses confirmed that all parameters remained within normal ranges, with no significant differences observed between the control and experimental groups. Although the levels of IFN-γ, IL-6, and insulin remained stable, leptin, a hormone associated with body fat, significantly decreased. Further analysis of alterations in the gut microbiota following barley sprout supplementation revealed no significant differences between the control and experimental groups with respect to alpha and beta diversity analysis. The shift at the phylum level, with a decrease in and an increase in , resulted in a reduced Firmicutes/Bacteroidetes ratio. Additionally, the abundance of the group was high in the experimental group. Functional predictions indicated an enhancement in carbohydrate, amino acid, and cofactor and vitamin metabolism. These findings suggest that a barley sprouts diet is safe for dogs and may offer benefits for weight management through favorable alterations in body weight, hormone levels, and gut microbiota composition.
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http://dx.doi.org/10.3390/microorganisms13030594 | DOI Listing |
Animal
August 2025
Israeli Dairy Board, Yehud, Israel.
The sprouted system is the process of growing grains hydroponically in trays. Recently, there has been interest in using sprouted grains as feed for ruminants. The objective of this study was to determine how including sprouted barley in dairy cow rations affects performance, nutrient digestibility, and efficiency.
View Article and Find Full Text PDFEnviron Microbiol Rep
August 2025
Institute of Digital Agriculture, Zhejiang Academy of Agricultural Sciences, Hangzhou, China.
The industrialised production of barley sprouts is a nutritional replenish for livestock, whereas it is being threatened by fungal contamination derived from the closed and humid environment. This study investigates the fungal communities in barley seeds and sprouts and explores the utilisation of ozone water as a mould control method. In barley seeds of 10 cultivars, Alternaria alternata, Phoma epicoccina and Fusarium cerealis were the most abundant fungal species and varied between barley cultivars.
View Article and Find Full Text PDFJ Food Sci Technol
September 2025
Department of Food Process Engineering, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, Chengalpattu District, Chennai, 603203 Tamil Nadu India.
This study aims to develop an electrospun probiotic with a prebiotic for better stability and survival in food systems and during gastrointestinal transit. The probiotic was combined with prebiotic barley extracts and electrospun using chitosan and alginate as polymers. The SEM, TEM, and AFM tests on the electrospun probiotic nanofibers revealed that adding barley improved the fiber morphology and texture.
View Article and Find Full Text PDFPlant Genome
June 2025
Ottawa Research and Development Centre, Agriculture and Agri-Food Canada, Ottawa, Ontario, Canada.
Seed dormancy is regulated by a combination of developmental and environmental cues to ensure seedling survival in a changing environment. In barley (Hordeum vulgare L.), the SD1 and SD2 (where SD is standard deviation) loci regulate dormancy and pre-harvest sprouting (PHS), though their role in physiological development remains unclear.
View Article and Find Full Text PDFCurr Res Food Sci
April 2025
Department of Environmental Biology, "Sapienza" University of Rome, 00185, Rome, Italy.
Plant-based yogurt substitutes ("gurts"), whose market growth is steadily increasing, have emerged as a promising option to promote more sustainable diets and food systems, especially when produced with locally sourced or low-input crops like barley. In this study, a novel gurt made with rice (10 %) and sprouted barley (5 %), was designed. Four lactic acid bacteria strains, AM7, DSM20193, 18S9 and H64, were used as starters for making prototypes.
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