Unveiling the Potential of Functional Components in Hull-Less Barley Grains: Health Benefits, Structural Composition, and Genetic Advancements

Hull-less barley (HB) has gained attention for its various health supplements and use in beer brewing across China. The role of HB is somewhat limited, accounting for only 2% of the total production for human food; while approximately 6% is used in malt production, HB contains multiple key ingredients and functional components beneficial for health. These include dietary fiber (DF), protein, starch, and barley malt. These components are instrumental in promoting health benefits, including cardiovascular protection, glycemic regulation, lowering blood cholesterol levels, reducing the risk of colorectal cancer, improving cellular signaling, producing short-chain fatty acids (SCFAs), and promoting the growth of beneficial gut microflora. The structural characteristics of HB, such as size and shape, which are important in influencing these traits, are briefly discussed. Additionally, genetics insights into these traits are vital for understanding the molecular mechanisms and gene expression in response to environmental factors. By leveraging genetic studies, we explore the biosynthesis pathways and quantitative trait loci (QTL) regions that influence these health-promoting traits. Given its versatility, HB has the potential to improve cardiovascular health, supporting nutritional food goals, and enhance malting quality. This review highlights HB's nutritional profile and genetic potential, showing its promise in supporting both health goals and the malting industry.