Tripartite synergy in fermented barley: probiotic-driven enhancement of bioactive metabolites restores the gut barrier and microbiota in colitis.

The clinical management of Inflammatory Bowel Disease (IBD) requires novel intervention strategies, and functional fermented foods hold unique promise due to their multi-target modulatory effects. This study systematically evaluated the colitis-alleviating properties of dy-1 fermented barley (LFBE) compared with raw barley flour (RBE) and heat-inactivated strain and raw barley flour (HLFBE), emphasizing both the individual and synergistic roles of the functional matrices in LFBE. In a DSS-induced colitis model, the three interventions exhibited a clear gradient of efficacy (LFBE > HLFBE > RBE), with the LFBE group showing the most pronounced therapeutic benefits, including minimal body weight loss (14.

Advances in Intestinal-Targeted Release of Phenolic Compounds.

Phenols are natural compounds with considerable bioactivities. However, the low bioavailability and chemical instability of phenols limit their biological functions. This review summarizes recent progress in phenol delivery systems that account for the specific physiological conditions of the gastrointestinal tract.

Advanced Modification Strategies of Plant-Sourced Dietary Fibers and Their Applications in Functional Foods.

Plant-sourced Dietary Fibers (PDFs) have garnered significant attention due to their multifaceted health benefits, particularly in glycemic control, lipid metabolism regulation, and gut microbiota modulation. This review systematically investigates advanced modification strategies, including physical, chemical, bioengineering, and hybrid approaches, to improve the physicochemical properties and bioactivity of PDFs from legumes, cereals, and other sources. Key modifications such as steam explosion, enzymatic hydrolysis, and carboxymethylation significantly improve solubility, porosity, and functional group exposure, thereby optimizing the health-promoting effects of legume-sourced dietary fiber.

Microbial Interactions in Food Fermentation: Interactions, Analysis Strategies, and Quality Enhancement.

Food fermentation is driven by microbial interactions. This article reviews the types of microbial interactions during food fermentation, the research strategies employed, and their impacts on the quality of fermented foods. Microbial interactions primarily include mutualism, commensalism, amensalism, and competition.

Microbial Fermentation Affects the Structure-Activity Relationship of Bioactive Compounds in Ginseng and Its Applications in Fermentation Products: A Review.

Microbial fermentation technology has emerged as a pivotal approach for enhancing ginseng efficacy through the transformation of active ingredient molecular structures. This paper reviews the impact of microbial fermentation on the structure-activity relationship of ginseng bioactive compounds and advances in its application. Bibliometric analysis indicates that species (, ) are primarily fermented using lactic acid bacteria and spp.

The Role of Inactivation Methods in Shaping Postbiotic Composition and Modulating Bioactivity: A Review.

Postbiotics, as the metabolic products and cellular components of probiotics, possess the characteristics of being non-living yet retaining biological activity. Postbiotics have unique advantages such as high stability, good security, and a clear target of action. In recent years, they have attracted extensive attention due to their potential roles in immune regulation, anti-inflammation, antioxidation, antibacterial activity, and improving intestinal health.

Research Progress on Flavor Differences and the Formation Mechanism of Traditional Chinese Cereal Vinegar.

Cereal vinegar represents a significant traditional vinegar in China. This paper conducts an in-depth exploration, drawing on literature and research, into the raw materials, brewing processes, and flavor profiles of cereal vinegars, including wheat vinegar, sorghum vinegar, and rice vinegar. The research on key flavor compounds focused on organic acids, amino acids, and volatile flavor compounds.

A Hydrolyzed Soybean Protein Enhances Oxidative Stress Resistance in and Modulates Gut-Immune Axis in BALB/c Mice.

Soy protein isolate (SPI) is a high-purity protein from defatted soybeans, providing emulsifying and gelling functions for plant-based foods and supplements. Hydrolysis can facilitate the production of bioactive small-molecule proteins or peptides with potential functional applications. In this study, 20% hydrolyzed soy protein (20% HSP) was prepared from SPI, and the effects of 20% HSP and SPI on alleviating oxidative stress in () and regulating immune-gut microbiota in cyclophosphamide (CTX)-induced immunocompromised BALB/c mice were investigated.

Changes of Barley Bound Phenolics and Their Characteristics During Simulated Gastrointestinal Digestion and Colonic Fermentation .

Phenolic compounds in cereals, known for their biological activities, are primarily found in a bound state within the bran. Their changes during digestion are linked to physiological activities. In this study, the dynamic changes and fermentation characteristics of barley bound phenolics (BBPs) were investigated through an rat gastrointestinal digestion and colonic fermentation.

Assessment of substrate properties of barley bran fermented by lactic acid bacteria using RGB reconstruction hyperspectral technology.

Rapid detection of substrate characteristics is crucial for precise control of the solid fermentation process. In this study, a method that reconstructs hyperspectral images from RGB images for detecting the characteristics of fermented barley bran substrates was explored. Using Competitive Adaptive Reweighted Sampling (CARS) to select key wavelengths, combined with a Multi-Scale Spectral Transformation Model (MST++), rapid and high-precision detection of moisture content and pH value in fermented barley bran was achieved by reconstructing key hyperspectral wavelengths from simple RGB images.

The Effect of Protein-Starch Interaction on the Structure and Properties of Starch, and Its Application in Flour Products.

Grains are an energy source for human beings, and the two main components-starch and protein-determine the application of grains in food. The structure and properties of starch play a decisive role in determining processing characteristics, nutritional properties, and application in grain-based foods. The interaction of proteins with starch greatly affects the structure, physicochemical, and digestive properties of the starch matrix.

Role of sulfatase LPMS from Lactiplantibacillus plantarum dy-1 in releasing bound phenolic acids of barley bran dietary fiber.

Latic acid fermentation is an effective way to release the bound phenolic acids from grains dietary fiber to improve the biological effects in vivo. Previous analysis of whole genome sequencing and comparative proteomics has revealed that a sulfatase named LPMS in Lactiplantibacillus plantarum dy-1 (L. plantarum dy-1) was the potential key enzyme in promoting the release of bound phenol from barley bran dietary fiber.

Enzymatic Mechanism of a β-Glucosidase from Dy-1 with Potential Applications in the Release of Bound Phenolics in Fermentation Barley.

In whole grains, phenolics are covalently bound to cell-wall dietary fibers, forming nonextractable bound phenolics. Enhancing the release of bound phenolics has garnered significant attention to improve the nutritional value of whole grains. Our findings revealed that fermentation of raw barley dietary fiber with dy-1 led to a decrease of 2408.

Comparative analysis of barley dietary fiber fermented with and without dy-1 in promoting gut health and regulating hepatic energy metabolism in high-fat diet-induced obese mice.

A previous study has revealed that () dy-1 fermentation changed the structural properties and fecal fermentation characteristics of barley dietary fiber. However, the health-promoting effects of fermented dietary fiber remained unclear. This study was aimed at comparing the ameliorative effects of barley dietary fiber fermented with or without dy-1 on lipid metabolism, gut microbiota composition and hepatic energy metabolism.

Influences of dy-1 Fermentation on the Bitterness of Bitter Melon Juice, the Composition of Saponin Compounds, and Their Bioactivities.

Lactic acid bacteria fermentation is a beneficial bioprocessing method that can improve the flavor, transform nutrients, and maintain the biological activity of foods. The aim of this study is to investigate the effects of dy-1 fermentation on the nutritional components, flavor and taste properties, and composition of saponin compounds and their hypolipidemic and antioxidant activities. The results suggested that the total polyphenol content increased, and the soluble polysaccharides and total saponin contents decreased in fermented bitter melon juice (FJ) compared with those in non-fermented bitter melon juice (NFJ).

Bioactive Components: Hypoglycemic and Hypolipidemic Benefits Through Gut Health Modulation.

(MC), a member of the Cucurbitaceae family, is well known for its pharmacological activities that exhibit hypoglycemic and hypolipidemic properties. These properties are largely because of its abundant bioactive compounds and phytochemicals. Over the years, numerous studies have confirmed the regulatory effects of MC extract on glycolipid metabolism.

Heterologous expression and enzymatic characteristics of sulfatase from dy-1.

Barley, rich in bioactive components including dietary fiber, polyphenolic compounds and functional proteins, exhibits health benefits such as regulating glucose and lipid metabolism. Previous studies have found that the content and composition of free phenolic acids in barley may be significantly changed by fermentation with the laboratory patented strain dy-1 ( dy-1), but the mechanism of enzymatic release of phenolic acid remains to be elucidated. Based on this, this study aimed to identify the key enzyme in dy-1 responsible for releasing the bound phenolic acid and to further analyze its enzymatic properties.

Changes in the structural, physicochemical and functional properties and fecal fermentation characteristics of barley dietary fiber fermented by dy-1.

Fermentation is an effective method for improving the nutritional quality and functional characteristics of grains. This study investigated changes in the structural, physicochemical, and functional properties of fermented barley dietary fiber (FBDF) exerted by dy-1 ( dy-1) as well as its fecal fermentation characteristics. dy-1 fermentation remarkably changed the structure of FBDF, including the microstructure and monosaccharide components, correlating with improved water or oil retaining and cholesterol adsorption capacities.

Long noncoding RNA in renal cell carcinoma: a molecular mechanism study.

Background: Clear cell renal cell carcinoma (RCC) is the most common subtype of RCC. Although targeted therapy can provide superior treatment outcomes, it is prone to drug resistance, and individual responses to immunotherapy vary greatly. Therefore, finding new diagnostic and therapeutic targets for RCC is of considerable importance.

Effects of dy-1 fermentation on multi-scale structure and physicochemical properties of barley starch.

The effects of fermentation on barley starch were studied using dy-1. Changes in multi-scale structure and physicochemical properties of barley starch were studied. The chain structure results revealed that fermentation could increase the content of short chain and medium short chain by breaking down long amylopectin side chains in barley and increase amylose content by debranching amylopectin.

Construction of a polymer-based fluorescent probe with dual responsive sites for monitoring changes of lysosomal viscosity.

As highly dynamic organelles, lysosomes are involved in various physiological processes. The viscosity of lysosomes plays critical roles in maintaining their normal physiological function and abnormal variations of viscosity are associated with many diseases. Monitoring the changes of lysosomal viscosity could contribute to understanding lysosome-related physiological and pathological processes.

Metabolomics reveals the effects of Lactiplantibacillus plantarum dy-1 fermentation on the lipid-lowering capacity of barley β-glucans in an in vitro model of gut-liver axis.

Bioactive polysaccharides known as the biological response modifiers, can directly interact with intestinal epithelium cells (IEC) and regulate key metabolic processes such as lipid metabolism. Here, the coculture of Caco-2/HT29 monolayer (>400 Ω × cm) and HepG2 cells was developed to mimic the gut-liver interactions. This system was used to investigate the effects of raw and fermented barley β-glucans (RBG and FBG) on lipid metabolism by directly interacting with IEC.

Cinnamaldehyde Alleviates the Oxidative Stress of Caenorhabditis elegans in the Presence of Lactic Acid.

Cinnamaldehyde is an excellent natural antioxidant with high antioxidant activity, but its function in food or human digestive tract under acidic conditions remains to be studied. The effects of cinnamaldehyde in the presence of lactic acid on oxidative stress of Caenorhabditis elegans and the underlying molecular mechanisms were investigated in the present study. Results showed that cinnamaldehyde with or without lactic acid exhibited good antioxidant ability, represented by high SOD and CAT activities in C.