Effects of barley β‐glucan with various molecular weights partially hydrolyzed by endogenous β‐glucanase on glucose tolerance and lipid metabolism in mice

Mio, Kento; Yamanaka, Chiemi; Ichinose, Yasunori; Kohyama, Noriko; Yanagisawa, Takashi; Aoe, Seiichiro

doi:10.1002/cche.10328

Cited by 15 publications

(10 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Therefore, the correlation coefficient observed in this study suggests that increased levels of lactic acid-producing bacteria brought about by an intake of HGB flour may have enhanced the concentration of sIgA through the intestinal immune response. Our previous investigations have shown that the ingestion of HGB flour increases the levels of lactic acid-producing bacteria [ 49 ], but this is the first such study to report an effect on immune function. Further research is needed to clarify the species of lactic acid bacteria increased by the intake of HGB flour and to investigate their functions.…”

Section: Discussionmentioning

confidence: 92%

Ingestion of High β-Glucan Barley Flour Enhances the Intestinal Immune System of Diet-Induced Obese Mice by Prebiotic Effects

Mio

Otake

Nakashima³

et al. 2021

Nutrients

Self Cite

View full text Add to dashboard Cite

The prebiotic effect of high β-glucan barley (HGB) flour on the innate immune system of high-fat model mice was investigated. C57BL/6J male mice were fed a high-fat diet supplemented with HGB flour for 90 days. Secretory immunoglobulin A (sIgA) in the cecum and serum were analyzed by enzyme-linked immunosorbent assays (ELISA). Real-time PCR was used to determine mRNA expression levels of pro- and anti-inflammatory cytokines such as interleukin (IL)-10 and IL-6 in the ileum as well as the composition of the microbiota in the cecum. Concentrations of short-chain fatty acids (SCFAs) and organic acids were analyzed by GC/MS. Concentrations of sIgA in the cecum and serum were increased in the HGB group compared to the control. Gene expression levels of IL-10 and polymeric immunoglobulin receptor (pIgR) significantly increased in the HGB group. HGB intake increased the bacterial count of microbiota, such as Bifidobacterium and Lactobacillus. Concentrations of propionate and lactate in the cecum were increased in the HGB group, and a positive correlation was found between these organic acids and the IL-10 expression level. Our findings showed that HGB flour enhanced immune function such as IgA secretion and IL-10 expression, even when the immune system was deteriorated by a high-fat diet. Moreover, we found that HGB flour modulated the gut microbiota, which increased the concentration of SCFAs, thereby stimulating the immune system.

show abstract

Section: Discussionmentioning

confidence: 92%

Ingestion of High β-Glucan Barley Flour Enhances the Intestinal Immune System of Diet-Induced Obese Mice by Prebiotic Effects

Mio

Otake

Nakashima³

et al. 2021

Nutrients

Self Cite

View full text Add to dashboard Cite

show abstract

“…It has been generally recognized that the preventive effect of barley intake on postprandial blood glucose rise is triggered by delayed gastric emptying time due to the viscous properties of barley β-glucan and the suppression of digestion and absorption of starch in barley [ 32 , 33 ]. However, our previous report showed that improvement of glucose tolerance became more pronounced when HGB with partially hydrolyzed β-glucan was supplemented into the test diet [ 34 ]. It is possible that a prebiotic effect, such as intestinal fermentation, contributed more to the improved glucose tolerance than the physicochemical effect, such as increased viscosity.…”

Section: Discussionmentioning

confidence: 99%

High β-Glucan Barley Supplementation Improves Glucose Tolerance by Increasing GLP-1 Secretion in Diet-Induced Obesity Mice

Suzuki

Aoe

2021

Nutrients

Self Cite

View full text Add to dashboard Cite

The aim of this study was to investigate the underlying mechanism for the improvement of glucose tolerance following intake of high β-glucan barley (HGB) in terms of intestinal metabolism. C57BL/6J male mice were fed a fatty diet supplemented with HGB corresponding to 5% of dietary fiber for 83 days. An oral glucose tolerance test was performed at the end of the experimental period. The concentration of short-chain fatty acids (SCFAs) in the cecum was analyzed by GC–MS (gas chromatography–mass spectrometry). The mRNA expression levels related to L cell function in the ileum were measured by real-time PCR. Glucagon-like peptide-1 (GLP-1) levels in the portal vein and cecal content were assessed by enzyme-linked immunosorbent assay. GLP-1-producing L cells of the ileum were quantified by immunohistochemistry. HGB intake improved glucose tolerance and increased the cecal levels of SCFAs, acetate, and propionate. The number of GLP-1-positive L cells in the HGB group was significantly higher than in the control group. GLP-1 levels in the portal vein and cecal GLP-1 pool size in the HGB group were significantly higher than the control group. In conclusion, we report improved glucose tolerance after HGB intake induced by an increase in L cell number and subsequent rise in GLP-1 secretion.

show abstract

“…Sample sizes were determined from our previous study [ 18 ]. Twenty-four mice (8 mice per group) were used.…”

Section: Methodsmentioning

confidence: 99%

“…This discrepancy was explained by the experimental condition, such as excessive doses of β-glucan (6.8–8.4%). Our previous study showed that partially hydrolyzed barley β-glucan (50 and 110 kDa, 2.5% β-glucan in the diet) demonstrated the physiological functions similar to intact barley β-glucan which improved glucose and lipid metabolism [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

Low Molecular Weight Barley β-Glucan Affects Glucose and Lipid Metabolism by Prebiotic Effects

et al. 2020

Self Cite

View full text Add to dashboard Cite

We investigated the effect of low molecular weight barley β-glucan (LMW-BG) on cecal fermentation, glucose, and lipid metabolism through comparisons to high molecular weight β-glucan (HMW-BG). C57BL/6J male mice were fed a moderate-fat diet for 61 days. LMW-BG or HMW-BG was added to the diet corresponding to 4% β-glucan. We measured the apparent absorption of fat, serum biomarkers, the expression levels of genes involved in glucose and lipid metabolism in the liver and ileum, and bacterial counts of the major microbiota groups using real time PCR. The concentration of short-chain fatty acids (SCFAs) in the cecum was analyzed by GC/MS. Significant reductions in serum leptin, total- and LDL-cholesterol concentrations, and mRNA expression levels of sterol regulatory element-binding protein-1c (SREBP-1c) were observed in both BG groups. HMW-BG specific effects were observed in inhibiting fat absorption and reducing abdominal deposit fat, whereas LMW-BG specific effects were observed in increasing bacterial counts of Bifidobacterium and Bacteroides and cecal total SCFAs, acetate, and propionate. mRNA expression of neurogenin 3 was increased in the LMW-BG group. We report that LMW-BG affects glucose and lipid metabolism via a prebiotic effect, whereas the high viscosity of HMW-BG in the digestive tract is responsible for its specific effects.

show abstract

Effects of barley β‐glucan with various molecular weights partially hydrolyzed by endogenous β‐glucanase on glucose tolerance and lipid metabolism in mice

Cited by 15 publications

References 30 publications

Ingestion of High β-Glucan Barley Flour Enhances the Intestinal Immune System of Diet-Induced Obese Mice by Prebiotic Effects

Ingestion of High β-Glucan Barley Flour Enhances the Intestinal Immune System of Diet-Induced Obese Mice by Prebiotic Effects

High β-Glucan Barley Supplementation Improves Glucose Tolerance by Increasing GLP-1 Secretion in Diet-Induced Obesity Mice

Low Molecular Weight Barley β-Glucan Affects Glucose and Lipid Metabolism by Prebiotic Effects

Contact Info

Product

Resources

About