Effects of <i>Lactiplantibacillus plantarum</i> dy-1 fermentation on multi-scale structure and physicochemical properties of barley starch

Zhang, Jiayan; Liu, Yuhao; Liu, Mengting; Zhao, Yansheng; Zhu, Ying; Cui, Shumao; Xiao, Xiang

doi:10.1039/d3fo04395a

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2024

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“…In our previous research, Lactobacillus plantarum dy-1 isolated from pickles was found to change the composition of functional components and improve the nutritional value of barley via biological fermentation. 8,9 In these studies, oral administration of an aqueous extract of fermented barley with Lactobacillus plantarum dy-1 (LFBE) significantly prevented body weight gain and fat mass increase and improved lipid profiles and glucose tolerance in high-fat-diet induced obese male rats. 10,11 In addition, increased phenolic acids present in LFBE have been regarded as the key compounds for the lipid-lowering benefits.…”

Section: Introductionmentioning

confidence: 99%