Effects of fermentation on structural characteristics and in vitro physiological activities of barley β-glucan

Xiao, Xiang; Tan, Cui; Sun, Xinjuan; Zhao, Yansheng; Zhang, Jiayan; Zhu, Ying; Bai, Juan; Zhou, Xinghua

doi:10.1016/j.carbpol.2019.115685

Cited by 55 publications

(36 citation statements)

References 47 publications

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“…After fermentation of barley by L. plantarum , the content of β‐glucan, polyphenols and peptides were changed, which enhanced the bioavailability of the whole fermentation (Xiao et al., 2020a). For example, we have identified the alterations of main polyphenols by HPLC method, in which the coumaric acid, vanillic acid, and ferulic acid were significantly increased after fermentation (Zhang et al., 2017).…”

Section: Discussionmentioning

confidence: 99%

“…After fermentation of barley by L. plantarum, the content of β-glucan, polyphenols and peptides were changed, which enhanced the bioavailability of the whole fermentation (Xiao et al, 2020a).…”

Section: F I G U R Ementioning

confidence: 99%

“…The process of microbial fermentation is an important part of the biological manufacturing field for modern biological engineering research. According to the previous results in our lab, the barley flour after Lactobacillus plantarum fermentation leaded to the increases in peptides, free phenols, soluble dietary fiber, and other nutritive active components significantly (Li, Dong, Xiao, & Zhou, 2020;Xiao et al, 2020a). And fermented barley (FB) not only could effectively inhibit the proliferation and differentiation of 3T3-L1 preadipocytes (Zhu et al, 2016), but also alleviate the increasing speed of body fat in obese rats, thus, regulating dyslipidemia (Zhang, Xiao, Dong, Xu, & Wu, 2016).…”

mentioning

confidence: 93%

“…Barley, as a kind whole grain with rich nutrition and trace elements, has the outstanding characteristics presented by the higher in protein, fiber, and vitamins, the lower in fat and carbohydrates (Xiao et al., 2020a). The fiber in barley can promote intestinal peristalsis, keep the balance of intestinal microbial flora and induce satiety.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Lactobacillus plantarum fermented barley on plasma glycolipids and insulin sensitivity in subjects with metabolic syndrome

Pan

Bai

et al. 2020

J. Food Biochem.

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Metabolic syndrome (MS), a kind of metabolic disorder, is characterized by abdominal obesity, insulin resistance, hyperglycemia, hyperlipidemia, and hypertension (Bai, Zhu, & Dong, 2018). The number of patients with MS is increasing yearly due to the changes in the diet structure and lifestyle at present (Taylor et al., 2013). The prevalence of MS is 32% in the United States and 25% in Europe and Latin America (Solis & Petrascheck, 2011). However, the incidence of MS is up to 30% in China (Zuo et al., 2009). It is generally accepted that the combination of physical exercise and a low-calorie diet is the best way to prevent and treat metabolic

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Section: Discussionmentioning

confidence: 99%

Section: F I G U R Ementioning

confidence: 99%

mentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

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Effect of Lactobacillus plantarum fermented barley on plasma glycolipids and insulin sensitivity in subjects with metabolic syndrome

Pan

Bai

et al. 2020

J. Food Biochem.

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“…The hypoglycemic activity was evaluated by measuring the inhibitory effect on α-amylase and α-glycosidase, inhibition of lipase was measured to determine the potential reduction of fat absorption during digestion by barley consumption, and finally, the capacity of cholesterol (re)absorption was determined for both control and fermented samples. Although all physiological activities of barley β-glucans were enhanced upon fermentation, such findings remain to be proven as actual physiological responses by in vivo testing [44]. Wheat bran fermentation by Lactobacillus rhamnosus 1473 tripled its water-extractable arabinoxylans (WEAX) due to the activity of endoxylanases on high molecular weight arabinoxylans [45].…”

Section: Dietary Fiber Modificationmentioning

confidence: 99%

Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications

Tsafrakidou

Michaelidou

Βiliaderis

2020

Foods

124

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Fermentation, as a process to increase the security of food supply, represents an integral part of food culture development worldwide. Nowadays, in the evolving functional food era where new sophisticated technological tools are leading to significant transformations in the field of nutritional sciences and science-driven approaches for new product design, fermentation technology is brought to the forefront again since it provides a solid foundation for the development of safe food products with unique nutritional and functional attributes. Therefore, the objective of the present review is to summarize the most recent advances in the field of fermentation processes related to cereal-based products. More specifically, this paper addresses issues that are relevant to nutritional and health aspects, including their interrelation with intestinal (gut) microbiome diversity and function, although clinical trials and/or in vitro studies testing for cereal-based fermented products are still scarce.

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The Impact of Food Processing on the Structure and Hypoglycemic Effect of Oat β-glucan

Zhang,

Li,

Xie

et al. 2023

Plant Foods Hum Nutr

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Effects of fermentation on structural characteristics and in vitro physiological activities of barley β-glucan

Cited by 55 publications

References 47 publications

Effect of Lactobacillus plantarum fermented barley on plasma glycolipids and insulin sensitivity in subjects with metabolic syndrome

Effect of Lactobacillus plantarum fermented barley on plasma glycolipids and insulin sensitivity in subjects with metabolic syndrome

Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications

The Impact of Food Processing on the Structure and Hypoglycemic Effect of Oat β-glucan

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