BACKGROUND: Barley contains relatively high concentration of the mixed-linkage (13) (14) -glucan, which has been reported as a functional food with prebiotic potential. In the current study, we compared the properties of two neutral barley -glucans, obtained from raw barley (RBG) and Lactobacillus plantarum dy-1-fermented barley (FBG), respectively. RESULTS: D after fermentation. Additionally, the fermentation improved the water/oil holding capacity, solubility, and swelling capacity of barley -glucan. Both RBG and FBG significantly improved the locomotive behavior of nematodes, thereby increasing their energy consumption and reducing fat deposition, more significantly by FBG. In addition, these effects might be potentially dependent on
nhr-49, TGF-
daf-7 mediated pathways and so on, in which
nhr-49 factor was particularly required. CONCLUSION: These results suggested that fermentation may enhance in vitro physiological activities of barley -glucan, thereby altering the effects on the lipid metabolism in vivo. This article is protected by copyright. All rights reserved.