Fermented barley β-glucan regulates fat deposition in Caenorhabditis elegans

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