Fermented barley β-glucan regulates fat deposition in Caenorhabditis elegans

被引:38
|
作者
Xiao, Xiang [1 ]
Tan, Cui [1 ]
Sun, Xinjuan [1 ]
Zhao, Yansheng [1 ]
Zhang, Jiayan [1 ]
Zhu, Ying [1 ]
Bai, Juan [1 ]
Dong, Ying [1 ]
Zhou, Xinghua [1 ]
机构
[1] Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China
基金
中国国家自然科学基金;
关键词
fermentation; barley beta-glucan; physical properties; fat deposition; Caenorhabditis elegans; LACTOBACILLUS-PLANTARUM DY-1; SOLUBLE DIETARY FIBER; LIFE-SPAN; C; ELEGANS; INSULIN-RESISTANCE; GUT MICROBIOTA; METABOLISM; ACIDS; FOOD; CONSUMPTION;
D O I
10.1002/jsfa.10375
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
BACKGROUND: Barley contains a relatively high concentration of the mixed-linkage (1 -> 3) (1 -> 4) beta-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 beta-glucans, obtained from raw barley: raw barley beta-glucan (RBG) and Lactobacillus plantarum dy-1-fermented barley (FBG). RESULTS: Molecular characteristics revealed that the molecular weight of barley beta-glucan decreased from 1.13 x 10(5) D to 6.35 x 10(4) D after fermentation. Fermentation also improved the water / oil holding capacity, solubility, and swelling capacity of barley beta-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 beta-glucan, thereby altering the effects on the lipid metabolism in vivo. (C) 2020 Society of Chemical Industry
引用
收藏
页码:3408 / 3417
页数:10
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