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

The effects of fermentation by Lactobacillus plantarum dy-1 on the main structural changes of barley β-glucan and their in vitro activities were studied. Molecular characteristics, infrared spectroscopy, monosaccharide composition, methylation, 1D and 2D-NMR analyses and scanning electron microscopy revealed that both (raw barley β-glucan) RBG and fermented barley β-glucan (FBG) are polysaccharides predominanted by β-(1→3) and β-(1→4) linked glucose. However, different molecular weight (decreasing from 1.13×105 D to 6.35×104 D), the ratio of the β-(1→3) residues to the β-(1→4) residues (ranging from 1:1.98-1:2.50 to 1:1.8-1:2.24) and microstructure features (transforming from a rod-like to sheet-like structure) were observed. Bioassay results showed that FBG exhibited improved inhibitory activities of α-amylase, α-glucosidase and lipase, as well as the adsorption of cholesterol under acidic conditions compared to RBG. These results suggested that fermentation may enhance in vitro physiological activities of barley β-glucan, especially related to glucose and lipid metabolism.