Effects of L.plantarum dy-1 fermentation time on the characteristic structure and antioxidant activity of barley β-glucan in vitro

Abstract

This article explored the effect of Lactobacillus plantarum dy-1 (L. plantarum dy-1 ) fermentation on the basic physicochemical properties and associated in vitro antioxidant activity of barley β-glucan, including its molecular weight, monosaccharide composition, characteristic structure and rheology. Its DPPH, ABTS, hydroxyl radical scavenging capacity, and ferric reducing antioxidant potential (FRAP) were measured at different fermentation times. The results showed that the molecular weight of barley β-glucan was decreased from 1.052 × 10 5 Da to 4.965 × 10 4 Da within 0–24 h by L . plantarum dy-1 fermentation, but there was no effect on its characteristic structure. The water- and oil-holding properties of barley β-glucan were significantly enhanced with increased fermentation time, and the fluid viscous behavior of barley β-glucan was enhanced at 6% concentration, while elastic characteristics were weakened. The fermentation had no significant effect on the scavenging effect of DPPH and ABTS radicals of barley β-glucan, but the hydroxyl radical scavenging activity and total antioxidant capacity of FRAP were enhanced with increased fermentation time. Fermentation time may change the physicochemical properties and enhance antioxidant activity of barley β-glucan by reducing its molecular weight.

Improvement of nutritional and bioactive properties of barley β‐glucan‐based food products using Bacillus subtilis 168 endo‐β‐1,3‐1,4‐glucanase

“…An increase in antioxidant activity during fermentation was shown during the fermentation P. yezoensis with lactic acid bacteria (Yang et al ., 2022). But, the fermentation of β‐glucan with Lactobacillus planetarium did not change significantly antioxidant capacity (Zhang et al ., 2022). According to this study, barley β‐glucan hydrolysate, contained mainly 3‐O‐β‐cellobiosyl‐D‐glucose and minor 3‐O‐β‐cellotriosyl‐D‐glucose, and was 30.9% more effective at DPPH activity than untreated β‐glucan after 1 h of hydrolysis.…”

Heterologous expression and characterization of an endoglucanase from Lactobacillus plantarum dy-1

“…Our previous study showed that the M w of barley β-glucan was significantly decreased from 5.14 × 10 5 kDa to 4.97 × 10 4 kDa, while the monosaccharide composition and the glycosidic bond ratio changed significantly after being fermented with L. plantarum dy-1, which was possibly caused by the glucanase in L. plantarum dy-1. 5,24 Disruption of the surface of The crude enzyme was secreted by the recombinant strain and the purified enzyme was purified by Ni-column affinity. Food & Function Paper barley bran by enzymatic hydrolysis with endoglucanase enables the release of bioactive ingredients, such as the combined polyphenols, which may further improve the physiological function of the bran.…”

“…5 The bioassay of our previous study revealed that β-glucan in fermented barley exhibited increased inhibitory capacity of amylase, glucosidase and lipase, indicating that fermentation by L. plantarum dy-1 could improve physiological activities of β-glucan in barley in vitro, especially involving glucose and lipid metabolisms. 24,28 The improved physiological activity of β-glucan may be ascribed to the key role of endoglucanase secreted during the fermentation of barley.…”

Food By-Products and Agro-Industrial Wastes as a Source of β-Glucans for the Formulation of Novel Nutraceuticals

“…The importance of these macromolecules is related to the interesting activities that they can exert, highlighting the capability of modulating the immune system and exerting hypoglycemic and hypolipidemic effects, particularly reducing serum cholesterol levels [ 4 , 5 , 6 ]. Moreover, technological functionalities can be also exploited, since antioxidant and antimicrobial activities of β-glucans might be used in food preservation and their gelling properties have been applied, for instance, to develop easy-to-swallow products for elderly people [ 7 , 8 , 9 ].…”