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The effects of GA and ABA treatments on metabolite profile of germinating barley

Huang, Yuqing, Cai, Shengguan, Ye, Lingzhen, Hu, Hongliang, Li, Chengdao, Zhang, Guoping
Food chemistry 2016 v.192 pp. 928-933
abscisic acid, amino acids, barley, enzymes, genotype, germination, gibberellins, hormones, industry, malt, malting, malting quality, metabolites
Sugar degradation during grain germination is important for malt quality. In malting industry, gibberellin (GA) is frequently used for improvement of malting quality. In this study, the changes of metabolite profiles and starch-degrading enzymes during grain germination, and as affected by GA and abscisic acid (ABA) were investigated using two wild barley accessions XZ72 and XZ95. Totally fifty-two metabolites with known structures were detected and the change of metabolite during germination was time- and genotype dependent. Sugars and amino acids were the most dramatically changed compounds. Addition of GA enhanced the activities of starch-degrading enzymes, and increased most metabolites, especially sugars and amino acids, whereas ABA had the opposite effect. The effect varied with the barley accessions. The current study is the first attempt in investigating the effect of hormones on metabolite profiles in germinating barley grain, being helpful for identifying the factors affecting barley germination or malt quality.