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Extracts of fermented barley with Lactiplantibacillus plantarumdy-1 (LFBE) have been reported to exert antiobesity activity in vivo and in vitro. However, whether it worked in clinical trials remained uncovered. In the current study, we conducted a single-blind experiment by enrolling on some obese adult humans with hyperlipemia to test the effects of products containing LFBE (No. ChiCTR1800019614 by the Chinese Clinical Trial Registry). Results indicated that LFBE intervention could ameliorate the symptoms of the obese, characterized by the decrease of body fat percentage, visceral fat area, and serum lipid levels. More interestingly, products containing the β-glucan ingredients had similar antiobesity effects. 16S rRNA sequencing revealed that LFBE modulated the community structure of the gut microbiota of the obese adults as shown by the diversity analysis. For gut microbiota composition, LFBE significantly increased the Bacteroides genus while decreasing Streptococcus and Haemophilus genus. At the species level, beneficial microorganisms such as Bifidobacterium_longum_subsp_longum, Alistipes sp AL-1, Bacteroides_plebeius, and Bacteroides_vulgatus were enriched by LFBE, which was different from the effects of β-glucan. Furthermore, Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis indicated that LFBE particularly regulated the steroid biosynthesis and hypertrophic cardiomyopathy pathways. Furthermore, correlation analysis suggested that body fat percentage and visceral fat area were significantly positively correlated with Desulfovibrio and Sutterella, the basal metabolic rate was negatively correlated with Haemophilus, and fasting blood glucose was positively correlated with Dialister. In all, this clinical study demonstrated the antiobesity function of LFBE in humans, probably via its interactions with the gut microbiota, and LFBE could be developed as a prebiotic ingredient with antiobesity effects for a healthy diet. This trial is registered with ChiCTR1800019614. [ABSTRACT FROM AUTHOR]

Barley is one of the world's oldest cereal crops forming an important component of many traditional diets. Barley is rich in a variety of bioactive phytochemicals with potentially health-promoting effects. However, its beneficial nutritional attributes are not being fully realized because of the limited number of foods it is currently utilized in. It is therefore crucial for the food industry to produce novel barley-based foods that are healthy and cater to customers' tastes. This article reviews the nutritional and functional characteristics of barley, with an emphasis on its ability to improve glucose/lipid metabolism. Then, recent trends in barley product development are discussed. Finally, current limitations and future research directions in glucolipid modulation mechanisms and barley bioprocessing are discussed. [ABSTRACT FROM AUTHOR]

BACKGROUND: A reduced level of fatty acid oxidation (FAO) by skeletal muscle leads to the accumulation of intermuscular fat (IMF), which is linked to impaired exercise capacity. Previously, we have reported that Lactiplantibacillus plantarum fermented barley extract (LFBE) has effective anti‐obesity properties. In this study, the effects of LFBE on muscle were investigated. RESULTS: LFBE improved running endurance and muscle strength, which was caused by the elevation of FAO in muscle. In addition, LFBE renovated muscle regeneration through the upregulation of paired box 7 and myogenic differentiation 1 expression avoiding the injury of skeletal muscle fibers. Furthermore, total polyphenol isolated from LFBE (FTP) reinforced mobility and showed a significant protective effect on maintaining muscle fiber morphogenesis in Caenorhabditis elegans. Transmission electron microscope observation suggested FTP induced mitophagy in C. elegans body wall muscle, which was strongly connected with enhanced FAO in mitochondria. CONCLUSIONS: Our findings highlighted the beneficial bioactivities of FTP and its potential application for stimulating mitophagy and muscle function in obese individuals. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

There is a great interest in the use of natural ingredients as functional components in food products. Barley is considered as a natural thickener substitute due to its high dietary fiber content. In this work, electromagnetic stir-frying barley flour (ESBF) was developed and applied in yoghurt. The yoghurt samples were prepared by adding 10, 20, 30, and 40 g L−1 of ESBF, respectively; the control sample was made with 20 g L−1 of whey protein concentrate (WPC), and the yoghurt without any thickener was regarded as blank. The rheological, microstructural, and sensory properties were investigated to evaluate the effect of ESBF on yoghurt quality. Compared to the blank and control samples, the yoghurt with ESBF had higher contents of total solids ranging from 232.5 ± 1.2 g·kg−1 mix to 241.6 ± 1.4 g·kg−1 mix, and crude fiber ranged from 1.6 ± 0.4 g·kg−1 mix to 4.5 ± 0.6 g·kg−1 mix according to the added amount of ESBF. Representing the rheological characteristics of yoghurt, the storage modulus (G′), loss modulus (G″), and apparent viscosity increased with the amount of ESBF. Scanning electron microscope images exhibited that both WPC and barley starch were distributed uniformly in a yoghurt sample, with starch strands between and attached to the protein aggregates reducing the free end. In addition, increased stability of viscosity, water-holding capacity, and bacteria were obtained with the addition of ESBF whether after postripening or during storage of yoghurt. The highest viscosity was up to 3305 MPa s in the yoghurt with 4% ESBF. Current results indicate that ESBF could be used as a suitable natural ingredient and thickener in food. [ABSTRACT FROM AUTHOR]

BACKGROUND 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). RESULTS: Molecular characteristics revealed that the molecular weight of barley β‐glucan decreased from 1.13 × 105 D to 6.35 × 104 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. CONCLUSION: 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 [ABSTRACT FROM AUTHOR]

We have previously reported an aqueous extract of fermented barley with Lactobacillus plantarum dy-1 (LFBE) has more efficient anti-obesity effect compared with that of Saccharomyces cerevisiae. To further explore associated effects of LFBE on body weight and body fat distribution, and lipid profiles related metabolic outcomes, serum metabolites were analysed using LC-MS-MS and partial least-squares-discriminant analysis (PLS-DA). Obese and lean groups were clearly discriminated from each other on PLS-DA score plot and major metabolites contributing to the discrimination were assigned as lipid metabolites (fatty acids), lipid metabolism intermediates (choline, betaine, carnitine and butyryl-carnitine), amino acids and citric acid. A high-fat diet increased lipid metabolites and decreased lipid metabolism intermediates, indicating that abnormal lipid metabolism induced by a high-fat diet resulted in fat accumulation via decreased β-oxidation. But LFBE can inhibit fat accumulation by reducing lipid metabolites and increasing lipid metabolism intermediates. Furthermore, the level changes of these metabolites can be used to assess the risk of obesity and the therapeutic effect of obesity management. [ABSTRACT FROM AUTHOR]

BACKGROUND Cereal fermentations have shown significant potential in improvement and design of the nutritional quality and health effects of foods and ingredients. In the present study, the effect of supplementary Lactobacillus plantarum dy-1 fermented barley ( LFB) on obesity in high-fat diet ( HFD)-induced obese rats was investigated. RESULTS LFB treatment showed a lower rate of increase in body weight and percentage of body fat and a reversal of HFD-induced glucose intolerance, with ameliorated hyperinsulinemia, decreased levels of triglycerides and total cholesterol, and inhibited concentration of interleukin ( IL)-1β, IL-6 and tumor necrosis factor-α. Moreover, LFB treatment also showed the strongest inhibition of nuclear factor ( NF)- kB activation and exhibited the greatest effects in blocking the degradation of the inhibitor of NF-kB and inhibiting p38 and JNK1 phosphorylation compared with HFD and raw barley treatment. CONCLUSIONS It was clear that Lactobacillus plantarum dy-1 fermentation significantly improves the anti-obesity properties of barley. The results establish the foundation for ameliorating diet-induced obesity of product with LFB as nutritional supplements. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The objective of this study was to understand the changes of nutrition constituents in extracts of four varieties of barley fermented with Lactobacillus plantarum dy‐1 (LFBEs) and to uncover the potential apoptosis‐related mechanism induced by LFBE to inhibit the proliferation of HT‐29 cells. The contents of total polysaccharide, polyphenol, and protein in the four LFBEs significantly changed as the fermentation time went by and exerted different inhibitory effects on the proliferation of HT‐29 cells. Results indicated that LFBE (YangSi No.3) inhibited proliferation of HT‐29 cells in a time‐ and dose‐dependent manners. The scanning electron micrograph illustrated that LFBE caused representative apoptotic trait and flow cytometric analysis suggested that LFBE brought about apoptosis by ceasing cell cycle at S phase. Western‐blotting results indicated that LFBE promoted apoptosis was relevant to the regulation of apoptosis‐related proteins, such as B‐cell lymphoma‐2 (Bcl‐2), Bcl‐2‐associated X protein (Bax), and the release of Cytochrome‐C from mitochondria. Practical applications: Abundant studies have reported that extracts of fermented barley held the activities of anti‐obesity, antitumor, and so on. However, little information about the comparison in the chemical profile and antiproliferation property among different barley varieties (namely, YangSi barley No.1, YangSi barley No.3, DaZhong 88‐91, XiYin No.2) was observed. Results indicated that LFBE (YangSi No.3 barley) exhibited the best inhibitory property by inducing the apoptosis of HT‐29 cells. These findings may be beneficial to select a higher nutritional value barley and optimize the fermentation conditions to maximize the bioactive concentration expected in foods for the human. [ABSTRACT FROM AUTHOR]

[Display omitted] • The structure of β-glucan in barley changed after fermentation by L. plantarum dy-1. • β-glucan in fermented barley could inhibit digestion and absorption of soybean oil. • The lipid deposition decreased by adding the β-glucan from fermented barley. • The lipid-lowering activity of β-glucan in barley was enhanced after fermentation. The effect of barley β-glucan on soybean oil digestion characteristics before and after fermentation was studied in an in vitro –simulated gastrointestinal digestion model. The addition of barley β-glucan made the system more unstable, the particle size increased significantly, and confocal laser imaging showed that it was easier to form agglomerates. The addition of barley β-glucan increased the proportion of unsaturated fatty acids in digestion products, and reduced digestibility of soybean oil. In a co-culture model of Caco-2/HT29 and HepG2 cells, the effects of digestive products of soybean oil and barley β-glucan before and after fermentation on lipid metabolism in HepG2 cells were investigated. The results showed that adding only soybean oil digestion products significantly increased triglycerides (TG) content and lipid accumulation in basolateral HepG2 cells. When fermented barley β-glucan was added, lipid deposition was significantly decreased, and the lipid-lowering activity was better than that of unfermented barley β-glucan. [ABSTRACT FROM AUTHOR]

[Display omitted] • Supplementation of fermented barley extract inhibited fatty acid synthesis in high fat diet rats. • Fermented barley extracts enhanced fatty acid oxidation via activating AMPK pathway. • Protein isolated from fermented barley extract is responsible for maintaining mitochondrial integrity and proliferation. Fermentation by lactic acid bacteria can improve the nutritional value and biological function of cereal. Our previous studies have confirmed that Lactobacillus plantarum fermented barley extract (LFBE) can alleviate obesity caused by high-fat diet (HFD) in rats, while the precise mechanism remains unclear. Herein, we explored the effect of LFBE on the adipose tissue in obese rats and its mechanism via transcriptomics technology. Results showed that administration of LFBE in obese rats for 8 weeks significantly alleviated weight gain, reduced fasting blood glucose, and inhibited lipid accumulation. Transmission electron microscope (TEM) observation of adipose tissue found that LFBE held the ability to maintain mitochondria integrity and functionality. Transcriptomics analysis revealed that LFBE increased the expressions of mitochondrial β-oxidized-related genes, while inhibiting the expressions of fatty acid synthesis-related genes. Furthermore, KEGG (Kyoto Encyclopedia of Genes and Genomes) enrichment analysis and western blotting studies confirmed that LFBE mainly enhanced the energy consumption of adipocytes through the phosphorylation of AMP-Activated Protein Kinase (AMPK) and the mitochondrial proliferation pathway regulated by peroxisome proliferative activated receptor, gamma, coactivator 1 alpha (PGC1α). Taken together, these findings indicated that LFBE could ameliorate HFD-induced obesity by activating AMPK/PGC1α axis regulated signaling pathways. [ABSTRACT FROM AUTHOR]

β-glucan is an important functional active component with relatively high content in barley. It is reported to possess various biological activities, including anti-oxidative stress, but its mechanism of action remains obscure. In the current study, C. elegans was used as an in vivo animal model to explore its anti-oxidative stress mechanism. We found that both RBG (raw barley β-glucan) and FBG (fermented barley β-glucan) could significantly reduce the ROS level in C. elegans under oxidative emergency conditions. In addition, both FBG and RBG had positive effects on SOD and CAT enzyme activity, and FBG treatment obviously reduced the MDA content in nematodes under oxidative stress. Moreover, FBG and RBG pretreatment could extend the median lifespan of C. elegans under oxidative stress. The CB1370 and CF1038 mutants further confirmed that daf-2 and daf-16 were necessary for FBG or RBG to participate in anti-oxidative stress, and the RT-PCR results also evidenced that β-glucans resist oxidative stress in C. elegans partially through the daf-2 / daf-16 pathway. In summary, barley β-glucan has high potential to defense oxidative stress as a natural polysaccharide. [Display omitted] • RBG and FBG could increase the average survival rate of C. elegans under acute oxidative stress. • FBG and RBG reduce the level of ROS and MDA in C. elegans under oxidative stress. • FBG and RBG prolong the average lifespan of C. elegans under oxidative stress conditions without affecting the normal lifespan. • FBG and RBG change the expression of related oxidative stress genes in C. elegans. [ABSTRACT FROM AUTHOR]

Bioactive polysaccharides known as the biological response modifiers, can directly interact with intestinal epithelium cells (IEC) and regulate key metabolic processes such as lipid metabolism. Here, the coculture of Caco-2/HT29 monolayer (>400 Ω × cm2) and HepG2 cells was developed to mimic the gut-liver interactions. This system was used to investigate the effects of raw and fermented barley β-glucans (RBG and FBG) on lipid metabolism by directly interacting with IEC. Both RBG and FBG significantly and consistently reduced the lipid droplets and triacylglycerol levels in monoculture and coculture of HepG2 overloaded with oleic acid. Notably, FBG significantly and distinctly elevated PPARα (p < 0.05) and PPARα -responsive ACOX-1 (p < 0.01) gene expressions, promoting lipid degradation in cocultured HepG2. Moreover, the metabolomics analyses revealed that FBG had a unique impact on extracellular metabolites, among them, the differential metabolite thiomorpholine 3-carboxylate was significantly and strongly correlated with PPARα (r = −0.68, p < 0.01) and ACOX-1 (r = −0.76, p < 0.01) expression levels. Taken together, our findings suggest that FBG-mediated gut-liver interactions play a key role in its lipid-lowering effects that are superior to those of RBG. These results support the application of Lactiplantibacillus fermentation for improving hypolipidemic outcomes. Metabolomics distinguished the lipid-lowering capacity of raw and fermented barley β-glucans (RBG and FBG) in an in vitro model of gut-liver axis. [Display omitted] • An in vitro model of gut-liver axis was established using co-culture technique. • Co-culture of Caco-2/HT29 monolayer and HepG2 cells mimics gut-liver interactions. • Lipid-lowering effects of FBG and RBG was consistent in mono- and co-culture system. • Metabolomic analysis reveals the unique modulation of FBG on gut-liver interactions. [ABSTRACT FROM AUTHOR]

• β-glucan extracted from fermented barley showed lower molecular weight. • The glycosidic bond ratio and structure of β-glucan altered after barley fermented. • Fermentation process changed the effects of β-glucan on physiological activities. The effects of fermentation by Lactobacillus plantarum dy-1 on the main structural changes of barley β-glucan and their in vitro activities were studied. Molecular characteristics, infrared spectroscopy, monosaccharide composition, methylation, 1D and 2D-NMR analyses and scanning electron microscopy revealed that both (raw barley β-glucan) RBG and fermented barley β-glucan (FBG) are polysaccharides predominanted by β-(1→3) and β-(1→4) linked glucose. However, different molecular weight (decreasing from 1.13×105 D to 6.35×104 D), the ratio of the β-(1→3) residues to the β-(1→4) residues (ranging from 1:1.98-1:2.50 to 1:1.8-1:2.24) and microstructure features (transforming from a rod-like to sheet-like structure) were observed. Bioassay results showed that FBG exhibited improved inhibitory activities of α-amylase, α-glucosidase and lipase, as well as the adsorption of cholesterol under acidic conditions compared to RBG. These results suggested that fermentation may enhance in vitro physiological activities of barley β-glucan, especially related to glucose and lipid metabolism. [ABSTRACT FROM AUTHOR]