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) 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 × 10 ⁵ D to 6.35 × 10 ⁴ 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.
(© 2020 Society of Chemical Industry.)