School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
J Sci Food Agric. 2020 Jun;100(8):3408-3417. doi: 10.1002/jsfa.10375. Epub 2020 Apr 7.
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).
Molecular characteristics revealed that the molecular weight of barley β-glucan decreased from 1.13 × 10 D to 6.35 × 10 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.
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.
大麦含有相对较高浓度的混合链接（1→3）（1→4）β-葡聚糖，据报道，它是一种具有益生元潜力的功能性食品。在本研究中，我们比较了两种来源于生大麦的中性大麦β-葡聚糖的特性：生大麦β-葡聚糖（RBG）和植物乳杆菌 dy-1 发酵大麦（FBG）。
分子特性表明，发酵后大麦β-葡聚糖的分子量从 1.13×10 D 降低到 6.35×10 D。发酵还提高了大麦β-葡聚糖的水/油保持能力、溶解度和溶胀能力。RBG 和 FBG 均显著改善了线虫的运动行为，从而增加了它们的能量消耗并减少了脂肪沉积-FBG 的效果更为显著。这些作用可能取决于 nhr-49、TGF-daf-7 介导的途径等，其中 nhr-49 因子特别需要。
这些结果表明，发酵可能会增强大麦β-葡聚糖的体外生理活性，从而改变其对体内脂质代谢的影响。© 2020 化学工业协会。
