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

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2020年 / 100卷 / 08期

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

页码：3408 / 3417

页数：10