Zheng, Zhong, Tang, Chen (2020) Understanding the nutritional functions of thermally-processed whole grain highland barley in vitro and in vivo Food chemistry 310() 125979

Abstract

The objective of this study was to investigate the nutritional functions of highland barley subjected to heat-moisture treatment (HMT) and dry heat treatment (DHT) in vitro and in vivo. In vitro test indicated HMT and DHT play part in the reduced glycemic potency of highland barley. Meanwhile, in vivo results showed that thermally-processed highland barley (THB) supplementation significantly decreased the body weight and serum glucose, improved oxidation resistance and altered the composition of gut microbiota. Bifidobacteria, Fusicatenibacter and Desulfovibrio were identified as types of bacteria that might related to the relatively higher content of dietary fiber in THB. The Spearman's correlation analysis revealed that Fusicatenibacter and Desulfovibrio were positively correlated with T-AOC levels. In addition, the putative metagenomes implicated that THB might regulate the metabolic pathways of gut microbiota. Overall, our findings provide important information for the rational design of highland barley-based health-promoting foods with nutritional functions. Copyright © 2019 Elsevier Ltd. All rights reserved.

这项研究的目的是调查在体外和体内经过高温湿处理(HMT)和干热处理(DHT)的高地大麦的营养功能。体外试验表明,HMT和DHT在高地大麦的降血糖功效中起作用。同时,体内结果表明,热加工高地大麦(THB)的添加显着降低了体重和血清葡萄糖,改善了抗氧化性,并改变了肠道菌群的组成。双歧杆菌,梭状芽孢杆菌和脱硫弧菌被确定为可能与THB中膳食纤维含量相对较高有关的细菌类型。 Spearman的相关分析表明,镰刀形杆菌和脱硫弧菌与T-AOC水平呈正相关。此外,推定的基因组暗示THB可能调节肠道菌群的代谢途径。总体而言,我们的发现为合理设计具有营养功能的以大麦为基础的健康食品提供了重要信息。版权所有©2019 Elsevier Ltd.保留所有权利。

Links

http://www.ncbi.nlm.nih.gov/pubmed/31835231
http://dx.doi.org/10.1016/j.foodchem.2019.125979

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