Effect Of Barley Β-glucan Research Articles

Effects of Barley β-Glucan on Obesity-related Parameters and Its Mechanism of Action

Effects of Barley β-Glucan on Obesity-related Parameters and Its Mechanism of Action

보리 베타글루칸이 식후 혈당 반응에 미치는 효과: 체계적 문헌고찰 및 메타분석

보리 베타글루칸이 식후 혈당 반응에 미치는 효과: 체계적 문헌고찰 및 메타분석

Functional properties of β-glucan extracted from Algerian barley, and its effect on different parameters of overfed rats

This paper aims to propose a preventive strategy for obesity using barley β-glucan, which is a soluble dietary fiber contnent in cereals. In this study, the effect of barley β-glucan in the prevention of induced obesity in Wistar rats is highlighted. For that, 24 male rats were divided into 4 groups, the 1st group presented control and received a standard diet (CT), the 2nd received a standard diet supplemented with 5% of barley β-glucan (CT + BG), the 3rd received a high-fat diet (HFD), and the 4th received the same high-fat diet supplemented with 5% of barley β-glucan (HFD + BG). After 12 weeks of diet, the rats were sacrificed and the biochemical and microbiological assays were carried out. The obtained results show that a highly significant increase (p < 0.001) is observed in body weight, epididymal and subcutaneous adipose tissue in the HFD group compared to the CT group. Further, a highly significant decrease is observed (p < 0.001) in total cholesterol, triglycerides, and low density lipoprotein cholesterol (LDL-C) in the HFD + BG group compared to the HFD group. Barley β-glucan balanced the ecophysiology of the intestinal microbiota reducing significantly (p < 0.001) the level of pathogenic bacteria in the colon and jejunum and increasing the beneficial bacteria. The supplementation with 5% of barley β-glucan for 12 weeks also decreased fasting blood glucose and the Hemoglobin A1C (HBA1C). Therefore this miraculous molecule could be used as a therapeutic element to treat dyslipidemia as well as the imbalance of the microbiota linked to obesity.

Barley β-glucan inhibits digestion of soybean oil in vitro and lipid-lowering effects of digested products in cell co-culture model

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.

Effect of Barley β-Glucan on the Gluten Polymerization Process in Dough during Heat Treatment.

Barley (Hordeum vulgare L.) β-glucan (BBG) is of interest as a result of its health benefits, but BBG presents significant disruptions on the gluten network, with a negative impact on food texture. To clarify the interaction between BBG and gluten in dough, the dynamic rheological, thermochemical process of gluten and microstructure of dough with BBG during heating were detected. The results showed that BBG delayed the gluten thermopolymerization reaction during heating and affected polymerization of specific molecular weight protein subunits. These impacts depended upon the heating temperature and time. When heating under 25-65 °C, tan δ of the dough reached the highest level at the BBG concentration of 1%. However, under the temperature of 65-95 °C, tan δ was positively correlated with the BBG content (0-3%). The differential scanning calorimetry curves revealed that the peak temperature (TP) of the two endothermic peaks increased by 3.86 and 3.10 °C. Size-exclusion high-performance liquid chromatography analysis showed that BBG mainly affected the peak area of gliadin and glutenin. Furthermore, after 3% BBG was added, the bands of 59.8 and 64.9 kDa in sodium dodecyl sulfate-polyacrylamide gel electrophoresis patterns delayed, vanishing for 120 s when heating at 95 °C. Therefore, BBG delayed the polymerization reaction of specific molecular weight protein subunits rather than all of the proteins.

Effect of barley β-glucan on postprandial glycaemic response in the healthy human population: A meta-analysis of randomized controlled trials

BackgroundDespite the many published studies examining the effects of barley and barley products on postprandial glycaemia (PPGR), to date, a meta-analysis to quantify the overall PPGR lowering effect of barley beta-glucan in the literature has not been published. ObjectiveThe meta-analysis presented in this manuscript was designed to quantify the efficacy of barley and barley products on postprandial glycaemia. MethodsThe review was registered on PROSPERO (registration number CRD42015027988). Analysis was performed on a total of 17 studies that included 68 different treatments (which covered a range of food types) and 212 subjects. Multiple comparisons or strata within studies were combined using a fixed effects model, and a random effects model was used to obtain an overall estimate on outcomes of interest. ResultsCompared with controls, barley and/or β-glucan from barley significantly reduced glucose area under the curve (G iAUC) by −34.4 min × mmol/L. The glycaemic index (GI) was also significantly lower than that for control products (−24.3). Consumption of foods containing barley and/or β-glucan from barley significantly reduced insulin AUC by 2577 min × pmol/L, and a significant reduction in insulin index was observed (−33.8). The ratio of BG to AC did not meet the EFSA suggested amount of 4 g BG per 30 g AC in the majority of studies examined; meta-regression analysis indicated no significant dose–response relationship between BG dose and the mean difference in G iAUC. ConclusionsResults of the meta-analysis show that consumption of barley and barley β-glucan lowered postprandial glycaemic response, and that the magnitude of reduction in PPGR was large enough to be considered a physiologically relevant change. However, due to the relatively low number of studies eligible for inclusion in the meta-analysis, and the high inter-study heterogeneity observed among the studies included, this meta-analysis points to the need for more high quality dose–response studies to verify that barley can improve health outcomes of free-living humans who consume a varied diet.

Effects of barley β-glucan on radiation damage in the human hepatoma cell line HepG2

Damage to normal tissue is an obstacle to radiotherapy of cancer. We have tested whether barley β-glucan can enhance radioprotection in the human hepatoma cell line HepG2. The cytotoxicity of β-glucan was determined by the 3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide (MTT) assay. A clonogenic assay was used to study the sensitivity of cells to β-glucan, ionizing radiation (2–8Gy), and the combination of both treatments. Acridine Orange/ethidium bromide staining was used to examine induction of apoptosis by β-glucan, radiation (6Gy), and the combination. DNA strand breaks were assessed by the comet assay. The MTT assay showed that treatment with β-glucan was not cytotoxic. Indeed, a slight increase in cell viability was observed. Pre-treatment with β-glucan, 1μg/ml, for 72h protected HepG2 cells against radiation, as indicated by increased surviving fraction, reduced apoptosis, and fewer DNA strand breaks. These results show that barley β-glucan is a radioprotective agent.

Effect of barley β-glucan on murine RAW264.7 macrophages against virulent Salmonella enterica serovar Typhimurium

Heavily evidenced in antimicrobial effects of microbial β-(1,3)(1,6)-glucan, the botanical β-(1,3)(1,4)-glucan is mostly shown to effectively control blood cholesterol level. S. Typhimurium belongs to food-borne zoonoses often causing worldwide epidemic outbreaks in animals and human with severe diarrhea and gastrointestinalitis. Cereal soups are commonly prescribed as neutraceutical for rehydration purpose and a sustaining therapy. Botanical β-(1,3)(1,4)-glucan is easily released in boiled cereal soup. β-(1,3)(1,4)-Glucans on modulating host defense to enteric infectious agents is seldom reported. Our results demonstrated that barley β-(1,3)(1,4)-glucans effectively increased the murine macrophage cell line RAW264.7 against S. Typhimurium infection through antibacterial lysozyme activity (P<0.001), not the production of intracellular reactive oxygen species. Furthermore, barley β-(1,3)(1,4)-glucans upregulated the gene expressions of its receptor dectin-1. In conclusion, barley β-(1,3)(1,4)-glucan induces a mild immune response with increasing antibacterial lysozymes through up-regulating its receptors dectin-1 and lysozyme M gene expressions.

Viscosity of model yogurt systems enriched with barley β-glucan as influenced by starter cultures

The effect of barley β-glucan (BG) on the growth of two yogurt starter cultures (SCs) each consisting of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was investigated. Model yogurt systems were prepared with or without the incorporation of barley BG and lactose to mimic natural levels in milk and allowed to ferment for 8 h at 42 °C. The fermentation efficacy of the SCs was monitored through pH measurements. Samples were collected and analyzed for pH and viscosity at 0, 2, 4, and 8 h. Viscosity was determined using a rotational viscometer at shear rates of 1.29–129 s −1 and 20 °C. The pH measurements indicated no adverse effect on the growth of SCs as the acidification process was consistent with normal pH development, but viscosity measurements suggested that BG was depolymerized by SCs when lactose became a limiting nutrient during fermentation.