Inhibitory effect of fermented selected barley extracts with Lactobacillus plantarum dy‑1 on the proliferation of human HT‐29 Cells

Abstract

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.

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

“…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). In addition, the molecular weight of proteins was obviously decreased with fermentation (Xiao, Bai, Zhang, Wu, & Dong, 2019). Thus, we speculated that the polyphenols and proteins were the main bioactive compounds attributing to FBWN's beneficial role in insulin resistance and lipid metabolism.…”

Differential effects of plant-based flours on metabolic homeostasis and the gut microbiota in high-fat fed rats

“…In the current study, we found that 10% WB and BF diets were effective at attenuating adiposity gain in a diet-induced obese rodent model as well as preventing against the development of obesity and metabolic impairments commonly seen with HFD feeding. BF is high in soluble β-glucan, and the beneficial effects of β-glucan supplementation have been extensively reported [ 26 , 42 – 44 ]. WB, on the other hand, is mostly composed of insoluble fiber.…”

Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits

“…Functional substances with antioxidant and immunomodulatory in cereals are associated with an anti-cancer effect [ 152 ]. Xiao Xiang et al found that the Lactobacillus plantarum fermentation of barley extract (LFBE) can significantly inhibit human colon cancer HT-29 cell proliferation, which has the effect of inducing apoptosis of the cancer cells [ 153 ]. Japanese scholars found that residues from Saccharomyces cerevisiae fermentation of barley Shochu had therapeutic effects on mice models of liver cancer cells.…”