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- Title
Fermented barley β‐glucan regulates fat deposition in Caenorhabditis elegans.
- Authors
Xiao, Xiang; Tan, Cui; Sun, Xinjuan; Zhao, Yansheng; Zhang, Jiayan; Zhu, Ying; Bai, Juan; Dong, Ying; Zhou, Xinghua
- Abstract
BACKGROUND Barley contains a relatively high concentration of the mixed‐linkage (1 → 3) (1 → 4) β‐glucan, which has been reported to be a functional food with prebiotic potential. In the current study we compared the properties of two neutral barley β‐glucans, obtained from raw barley: raw barley β‐glucan (RBG) and Lactobacillus plantarum dy‐1‐fermented barley (FBG). RESULTS: Molecular characteristics revealed that the molecular weight of barley β‐glucan decreased from 1.13 × 105 D to 6.35 × 104 D after fermentation. Fermentation also improved the water / oil holding capacity, solubility, and swelling capacity of barley β‐glucan. Both RBG and FBG significantly improved the locomotive behavior of nematodes, thereby increasing their energy consumption and reducing fat deposition – the effect was more significant with FBG. These effects could potentially depend on nhr‐49, TGF‐daf‐7 mediated pathways and so on, in which nhr‐49 factor is particularly required. CONCLUSION: These results suggested that fermentation may enhance in vitro physiological activities of barley β‐glucan, thereby altering the effects on the lipid metabolism in vivo. © 2020 Society of Chemical Industry
- Subjects
SOCIETY of Chemical Industry (Great Britain); CAENORHABDITIS elegans; BARLEY; BETA-glucans; LIPID metabolism; GLUCANS; LACTOBACILLUS plantarum; PREBIOTICS
- Publication
Journal of the Science of Food & Agriculture, 2020, Vol 100, Issue 8, p3408
- ISSN
0022-5142
- Publication type
Article
- DOI
10.1002/jsfa.10375