A preparation method and applications of a germinated highland barley fermentation broth with in vitro antioxidant, hypoglycemic, and lipid-lowering functions

Abstract

The present invention provides a germinated highland barley (Hordeum vulgare L. var. nudum Hook.f.) fermentation broth with in vitro antioxidant, hypoglycemic, and lipid-lowering functions, along with its preparation method and applications, pertaining to the field of functional food technology. After disinfecting highland barley seeds, the disinfected seeds are soaked and then germinated. The germinated highland barley seeds are freeze-dried, ground, and sieved to obtain germinated highland barley powder. The powder is mixed with water, and starter culture is added for fermentation to produce the germinated highland barley fermentation broth. In this invention, highland barley is first subjected to germination treatment, followed by fermentation with probiotics to obtain the germinated highland barley fermentation broth. The combined germination and fermentation process enriches bioactive components such as total phenols, total flavonoids, and γ-aminobutyric acid (GABA) in highland barley. During the 28-day shelf life, the growth and metabolism of probiotics further promote the release of highland barley's bioactive components, thereby enhancing the antioxidant, hypoglycemic, and lipid-lowering capabilities of the germinated highland barley fermentation broth and increasing the added value of highland barley products.

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