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Bisphenol S (BPS), a structural analog of Bisphenol A (BPA), has been widely used as a substitute for epoxy resin, food packaging materials, and other products due to the limited application of BPA. Studies in vivo and in vitro have indicated that BPA could induce fat accumulation like an obesogen. The main goal of this study was to investigate the role and mechanism of BPS in lipid metabolism using Caenorhabditis elegans (C. elegans) as a model. Results showed that both the overall fat deposition and the triglyceride level were significantly increased in a non-monotonically increasing trend, and the low dose of BPS (0.01 μM) exhibited a stronger influence. Additionally, BPS enhanced fat synthesis depending on daf-16, fat-5, fat-6 and fat-7, and inhibited fatty acid oxidation via nhr-49 and acs-2. This study further indicate that fat accumulation induced by BPS requires nhr-49, which also mediated the nuclear hormone signaling pathway., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Arabinoxylans (AXs) are non-starch polysaccharides with complex structures naturally occurring in grains (i.e., barley, corn, and others), providing many health benefits, especially as prebiotics. AXs can be classified as water-extractable (WEAX) and water-unextractable (WUAX) based on their solubility, with properties influenced by grain sources and extraction methods. Numerous studies show that AXs exert an important health impact, including glucose and lipid metabolism regulation and immune system enhancement, which is induced by the interactions between AXs and the gut microbiota. Recent research underscores the dependence of AX physiological effects on structure, advocating for a deeper understanding of structure-activity relationships. While systematic studies on WEAX are prevalent, knowledge gaps persist regarding WUAX, despite its higher grain abundance. Thus, this review reports recent data on WUAX structural properties (chemical structure, branching, and MW) in cereals under different treatments. It discusses WUAX applications in baking and the benefits deriving from gut fermentation. [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 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]

[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]

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]

Bisphenol S (BPS) has been gradually used in all kinds of productions. Our previous study has demonstrated that BPS increases the obesogenic effects of a high-glucose diet through regulating lipid metabolism in Caenorhabditis elegans (C. elegans). Whether the effects pass on to the next generations remains uncovered. In the present study, C. elegans was selected as the model organism to investigate the effects of BPS on lipid metabolism in multiple generations. Oil Red O staining and triglyceride assays showed that multi-generational exposure to BPS in C. elegans significantly increased the fat accumulation in wild type worms, while not in the daf-16 gene-deficient worms. In addition, BPS affected the expressions of fat-7 and acs-2 in four generations of C. elegans. Furthermore, BPS promotes fat storage in C. elegans of multiple generations by the daf-16/nhr-49 -mediated signaling pathway. BPS induce the fat accumulation in C. elegans depending on the expression of daf-16/nhr-49. [Display omitted] • BPS at the concentration of 0.01 μM induced fat accumulation in multigeneration of C. elegans. • BPS promoted fat synthesis depending on daf-16 and fat-7 in multi-generation of C. elegans. • BPS inhibited the lipid metabolism of C. elegans via nhr-49 and acs-2 in multi-generation. [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]