Changes in the structural, physicochemical and functional properties and fecal fermentation characteristics of barley dietary fiber fermented by dy-1.

Fermentation is an effective method for improving the nutritional quality and functional characteristics of grains. This study investigated changes in the structural, physicochemical, and functional properties of fermented barley dietary fiber (FBDF) exerted by dy-1 ( dy-1) as well as its fecal fermentation characteristics. dy-1 fermentation remarkably changed the structure of FBDF, including the microstructure and monosaccharide components, correlating with improved water or oil retaining and cholesterol adsorption capacities. Additionally, dy-1 fermentation significantly ( < 0.05) promoted the release of bound phenolics from 6.24 mg g to 6.93 mg g during digestion, contributing to the higher antioxidant capacity and inhibitory activity of α-amylase and pancreatic lipase compared with those of raw barley dietary fiber (RBDF). A total of 14 phenolic compounds were detected in the supernatants of digestion and fermentation samples. During colonic fermentation, FBDF significantly increased the production of acetate, propionate, and butyrate ( < 0.05), inhibited the growth of -, and promoted the abundance of SCFA-producing microbiota such as and . In conclusion, dy-1 fermentation enhanced the physicochemical properties and fermentation characteristics of barley dietary fiber, representing a promising bioprocessing technology for modifying barley bran.