Aqueous extracts of hulled barley containing coumaric acid and ferulic acid inhibit adipogenesis in vitro and obesity in vivo

Dietary supplementation with Lactobacillus plantarum dy‐1 fermented barley suppresses body weight gain in high‐fat diet‐induced obese rats

“…These results show that fermentation with Lactobacillus plantarum dy‐1 had a significant effect on the amount of phenolics in aqueous extracts of LFB – a finding that agrees with the results of Hole et al They showed that cereal fermentation with specific probiotic strains can lead to significant increase of free phenolic acids, thereby improving their bioavailability. The other study showed that coumaric acid and ferulic acid had anti‐adipogenic effects in barley . Besides that, phenolic extracts from whole barley kernel tested possessed high antioxidant, antiradical and antiproliferative potentials; inclusion of whole barley into the daily diet may therefore be beneficial to health …”

“…Most of the phenolic compounds in cereals are present in bound form through ester bonds to arabinoxylan chains or through ether bonds to lignin . Phenolic composition and assessment of bioavailability in cereals can thus be influenced by different extraction and hydrolysis procedures …”

“…Of these, β‐glucan is recognized as an anti‐obesity factor . Phenolic compounds in cereal have also been shown to have a suppressive effect on HFD‐induced obesity, further suggesting that those in barley are primary anti‐obesity mediators …”

Bioactive phytochemicals in wheat: Extraction, analysis, processing, and functional properties

“…Bran is the outermost layer which protects the inner portion of the grain from external weather, insect molds, and other microorganisms attack. Previous studies have indicated that consumption of whole grain foods can significantly reduce the risk of some chronic health conditions such as type 2 diabetes, cardiovascular disease, and cancer (Landberg, Marklund, Kamal-Eldin, & Åman, 2014;Seo et al, 2015;Tucker et al, 2014). Initially, the health beneficial effect of whole grains was primarily attributed to its high fiber content.…”

Inhibitory effect of fermented selected barley extracts with Lactobacillus plantarum dy‑1 on the proliferation of human HT‐29 Cells

“…Hole et al () found that cereal fermented with Lactobacillus can profoundly increase the free phenolic acids, thereby exhibiting high feruloyl esterase activity. Likely, Seo et al () also found that phenolic compounds, including ferulic acid and coumaric acid in the extracts of hulled barley, exhibited the properties of anti‐adipogenesis in vitro and anti‐obesity in vivo. Since the supplementation of nutritional components is known to ameliorate certain metabolic diseases, fermented barley could be a good complementary base for food nutrition.…”