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Fecal microbiota transplantation:whole grain highland barley improves glucose metabolism by changing gut microbiota

Food Science and Human Wellness 2024年第4期13卷 2014-2024页

作者： Xin Ren Fulong Zhang Min Zhang Yuan Fang Zenglong Chen Meili Huan Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Engineering and Technology Research Center of Food AdditivesNational Grain Industry Highland Barley Deep Processing Technology Innovation CenterBeijing Technology and Business UniversityBeijing 100048China State Key Laboratory of Integrated Management of Pest Insects and Rodents Institute of ZoologyChinese Academy of SciencesBeijing 100101China COFCO Nutrition and Health Research Institute Beijing 102209China

highland barley(HB)is a high-altitude cereal with rich nutritional components and potential health benefits.To clarify its hypoglycemic effect and mechanism,we investigated the effect of whole grain HB and fecal microbiota transplantation(FMT)on glucose metabolism and gut microbiota in high-fat diet and streptozotocin(HFD/STZ)-induced diabetic mice.The results showed that HB(40%)significantly decreased fasting blood glucose and the area under the glucose tolerance curve,significantly increased insulin secretion and improved insulin resistance in HFD/STZ-induced diabetic mice(P<0.05).Inflammatory factors and blood lipid indices were also significantly alleviated after 12 weeks of 40%HB intervention(P<0.05).Additionally,beneficial bacteria,such as Bifidobacterium and Akkermansia,were significantly enriched in the gut of diabetic mice after whole grain HB intervention.Meanwhile,the results of further FMT experiments verified that the fecal microbiota after the 40%HB intervention not only significantly increased the relative abundance of Bifidobacterium and Akkermansia but also effectively improved glucose metabolism and alleviated the inflammatory state in HFD/STZ-induced diabetic mice.Collectively,our study confirmed the bridge role of gut microbiota in improving glucose metabolism of whole grain HB,which could promote the development of precision nutrition.

关键词： highland barley Diabetes Glucose metabolism Gut microbiota Fecal bacteria transplantation

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Evaluation of the intracellular lipid-lowering effect of polyphenols extract from highland barley in HepG2 cells

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Food Science and Human Wellness 2024年第1期13卷 454-461页

作者： Yijun Yao Zhifang Li Bowen Qin Xingrong Ju Lifeng Wang College of Food Science and Engineering/Collaborative Innovation Centre for Modern Grain Circulation and Safety Nanjing University of Finance and EconomicsNanjing 210023China

Active ingredients from highland barley have received considerable attention as natural products for developing treatments and dietary supplements against obesity.In practical application,the research of food combinations is more significant than a specific food component.This study investigated the lipid-lowering effect of highland barley polyphenols via lipase assay in vitro and HepG2 cells induced by oleic acid(OA).Five indexes,triglyceride(TG),total cholesterol(T-CHO),low density lipoprotein-cholesterol(LDL-C),aspartate aminotransferase(AST),and alanine aminotransferase(ALT),were used to evaluate the lipidlowering effect of highland barley extract.We also preliminary studied the lipid-lowering mechanism by Realtime fluorescent quantitative polymerase chain reaction(q PCR).The results indicated that highland barley extract contains many components with lipid-lowering effects,such as hyperoside and scoparone.In vitro,the lipase assay showed an 18.4%lipase inhibition rate when the additive contents of highland barley extract were 100μg/m L.The intracellular lipid-lowering effect of highland barley extract was examined using 0.25 mmol/L OA-induced HepG2 cells.The results showed that intracellular TG,LDL-C,and T-CHO content decreased by 34.4%,51.2%,and 18.4%,respectively.ALT and AST decreased by 51.6%and 20.7%compared with the untreated hyperlipidemic HepG2 cells.q PCR results showed that highland barley polyphenols could up-regulation the expression of lipid metabolism-related genes such as PPARγand Fabp4.

关键词： highland barley Polyphenols extract Lipid-lowering effect HepG2 cells

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Influences of Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentation on the nutritional components,flavor property and lipid-lowering effect of highland barley

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未来食品学报(英文) 2024年第3期4卷 258-266页

作者： Juan Bai Linzhao He Jinfu Zhang Xiangyue Gu Beiqi Wu Anlin Wang Ying Zhu Jiayan Zhang Yansheng Zhao Jie Yuan Xiang Xiao School of Food and Biological Engineering Jiangsu UniversityZhenjiang 212013China

highland barley is a well-known cereal in Qinghai-Tibet Plateau area with high nutritional value,which has been reported to be a health-promoting grain for the obesity and the diabetes.Fermentation by certain microbiota can improve the flavor property and nutritional characteristics.In the present study,Lactiplantibacillus plantarum and Saccharomyces cerevisiae were singly or jointly applied to ferment highland barley,and the profile of volatile substances and lipid-lowering effects of the respective extracts were analyzed.Results indicated that either L.plantarum or S.cerevisiae or co-fermentation could consume the polysaccharides of highland barley to provide energy,and dramatically increase the contents of total protein and polyphenol.Gas chromatography-mass spectrometry(GC-MS)analysis revealed that the presence of S.cerevisiae was critical for production of the pleasant flavors,especially for the ethyl ester substances including hexadecanoic acid ethyl,hexanoic acid ethyl ester and so on.Meanwhile,we found that fermented highland barley extracts by L.plantarum exhibited stronger lipid-lowering effects in Caenorhabditis elegans than that by S.cerevisiae,while the co-fermentation not only emitted pleasant odors but also exerted high hypolipidemic function.In all,co-fermentation by L.plantarum and S.cerevisiae was proposed to be a promising processing to improve the flavor and functional properties of highland barley.

关键词： highland barley Lactiplantibacillus plantarum Saccharomyces cerevisiae Fermentation Flavor property Lipid-lowering

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The influence of increasing temperatures on highland barley yields and on the maximum cultivation altitude on the Tibetan Plateau

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气候变化研究进展:英文版 2023年第4期14卷 573-579页

作者： Chun-Yi WANG Yan-Ling SONG Hans W.LINDERHOLM Yong LI Bo-Ting ZHANG Jun DU Feng-Xia LI Ming-Tian WANG Run-Yuan WANG Yong ZHU Jin-Xia XU Yan-Jun GUO Deliang CHEN State Key Laboratory of Severe Weather Chinese Academy of Meteorological SciencesBeijing 100081China Collaborative Innovation Center on Forecast and Evaluation of Meteorological Disaters(CIC-FEMD) Nanjing University of Information Science&TechnologyNanjing 210044China Department of Earth Sciences University of GothenburgGothenburg 40530Sweden Guizhou Meteorological Service Guiyang 550002China Xizang Meteorological Service Lasa 850001China Qinghai Meteorological Service Xining 810012China Sichuan Meteorological Service Chengdu 610072China Institute of Arid Meteorology China Meteorological AdministrationLanzhou 730020China Yunnan Meteorological Service Kunming 650034China National Climate Center China Meteorological AdministrationBeijing 100081China

highland barley(Hordeum vulgare Linn.***.nudum Hook.f.)is the principal cereal crop over the Tibetan Plateau(TP).The response of highland barely to climate change in the past decades,especially in terms of yields still remains uncertain.In this study,its responses to climate change were investigated using daily weather data and agriculture data during 1961–2018.The results showed that the annual mean air temperature over the TP increased at 0.33°C per decade during 1961–2018,and the rate of warming increased with altitude,reaching 0.41°C per decade at altitudes of 4500–4700 m.The growing degree days(GDDs)increased by 9.6%during 2011–2018 compared with the 1960s,whereas low temperature degree days(LDDs)decreased by 40.3%over the same period,indicating that the thermal conditions for highland barley cultivation have improved.A strong relationship was observed between the yield of highland barley and LDDs(−0.76,pbarley yield and GDDs and LDDs(0.60,phighland barley yield in most region of the TP,mainly due to decreased LDDs.The potential altitude at which highland barley cultivation is feasible increased by approximately 280–484 m during 2016–2018,compared with 1981–1983.In Xizang,highland barley could be cultivated up to an altitude of 4507 m a.***.l.between 2016 and 2018,and it increased to 4179 m a.***.l.in Qinghai.These results could help local government to take actions to adapt to global warming and improve food security.

关键词： highland barley Climate change Yield Maximum cultivation altitude Tibetan Plateau

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A systematic review of highland barley:Ingredients,health functions and applications

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Grain & Oil Science and Technology 2022年第1期5卷 35-43页

作者： Yiming Lyu Sen Ma Jingke Liu Xiaoxi Wang College of Food Science and Engineering Henan University of TechnologyZhengzhou 450001China Institute of Millet Crops Hebei Academy of Agriculture and Forestry SciencesNational FoxtailMillet Improvement CenterMinor Cereal Crops Laboratory of Hebei ProvinceShijiazhuang 050035China

Due to its high nutritional and dietotherapy values,highland barley has attracted the attention and favor of people all over the world in recent years.It has been demonstrated that the nutritional components of highland barley are comprehensive and unique,with the characteristics of high protein,high fiber,high vitamin,lowfat,low sugar and variety of bioactive components.As the most important component in highland barley,highland barley starch not only has low digestibility,but also has good freeze-thaw stability,high solubility,good emulsion stability and superior film forming performance,which makes it have great application value in food,medicine and industrial production.The content of highland barley protein,which is rich in 18 kinds of amino acids,is higher than that of most grains,and its derivatives play an important role in medical treatment.Unfortunately,highland barley protein cannot form gluten network structure,which limits the application in daily staple food to a certain extent.highland barley also contains a large amount of dietary fiber,especiallyβ-glucan.Long-term consumption could significantly reduce the incidence of chronic diseases and metabolic syndromes such as heart disease and diabetes.However,the research on the application of highland barley is still in the laboratory stage,which failed to achieve large-scale application in the actual production.The value of highland barley has not been brought into full play,which leads to the waste of its resources and the reduction of its added value.This paper reviewed themacronutrients,health functions and applications of highland barley,aiming to provide some reference for the development of highland barley in food and health industry.

关键词： highland barley Macronutrients Physicochemical property Application

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Assessing Crop Water Demand and Deficit for the Growth of Spring highland barley in Tibet, China

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Journal of Integrative Agriculture 2013年第3期12卷 541-551页

作者： LIU Zhao-fei YAO Zhi-jun YU Cheng-qun ZHONG Zhi-ming Institute of Geographic Sciences and Natural Resources Research Chinese Academy of Sciences

The aim of this study was to assess the crop water demand and deficit of spring highland barley and discuss suitable irrigation systems for different regions in Tibet, China. Long-term trends in reference crop evapotranspiration and crop water demand were analyzed in different regions, together with crop water demand and deficit of spring highland barley under different precipitation frequencies. Results showed that precipitation trends during growth stages did not benefit the growth of spring highland barley. The crop coefficient of spring highland barley in Tibet was 0.87 and crop water demand was 389.0 ram. In general, a water deficit was found in Tibet, because precipitation was lower than water consumption of spring highland barley. The most severe water deficit were in the jointing to heading stage and the heading to wax ripeness stage, which are the most important growth stages for spring highland barley; water deficit in these two stages would be harmful to the yield. Water deficit showed different characteristics in different regions. In conclusion, irrigation systems may be more successful if based on an analysis of water deficit within different growth stages and in different regions.

关键词： Tibet highland barley Penman-Monteith reference crop evapotranspiration crop water requirement crop coefficient crop water deficit

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Optimization of Formula of Matsutake highland barley Biscuit by Response Surface Methodology

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Asian Agricultural Research 2017年第11期9卷 48-53页

作者： Xuedong GU Li PU Peng LEI Qiong XI Changzhong MA Zhang LUO Department of Food Science Tibet Agricultural and Animal Husbandry College

Taking refined flour,matsutake powder,and highland barley powder as main raw materials,this experiment studied the optimal formula of matsutake highland barley biscuit. Besides,single factor experiment was carried out for the amount of highland barley powder,white granulated sugar,and shortening. Then,the response surface optimization analysis was made on crispness and sensory score of the biscuit. The experiment indicates that taking the refined flour as the base 100 g( 100%),the formula of 20% highland barley powder,25% white granulated sugar,and 26% shortening can bake crisp biscuit with complete shape,pure flavor and high quality.

关键词： Response surface optimization Matsutake highland barley Biscuit

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Effects of irrigation level and method on soil salt balance and crop water use efficiency in arid oasis regions

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International Journal of Agricultural and Biological Engineering 2023年第6期16卷 158-166页

作者： Liping Tang Xueshuang Shi Zhipeng Song Han Zhao Fahu Li College of Water Resources and Civil Engineering China Agricultural UniversityBeijing 100083China Shigatse Institute of Agricultural Sciences Shigatse 857000TibetChina

Fresh water resource scarcity and soil salt accumulation in the root-zone are two key limiting factors for sustainable agricultural development in the oasis region of arid inland basin, northwest China. The aim of this study was to explore an appropriate irrigation scheme to maintain sustainable crop cultivation in this region. The effects of four irrigation levels (full irrigation, mild deficit, moderate deficit, and severe deficit) and three irrigation methods (border, surface drip and subsurface drip) on soil water and salt dynamics, highland barley (Hordeum vulgare L.) yield, and crop water use efficiency were studied by field plot experiments. The results showed that soil salt in 0-100 cm profile was accumulated under all experimental treatments after one season of highland barley planting, but the accumulated salt mass decreased with the decrease of the lower limit of irrigation. Salt mass in 0-100 cm soil profile under subsurface drip irrigation was 16.8%-57.8% and 2.9%-58.4% less than that under border and surface drip irrigation, respectively. The grain yield of highland barley decreased first and then increased with the decrease of the lower limit of irrigation under surface drip and subsurface drip irrigation, but it was on the contrary under border irrigation. Mean grain yield for all irrigation levels under subsurface drip irrigation was 5.7% and 18.8% higher than that under border and surface drip irrigation, respectively. Water use efficiency increased with the decrease of the lower limit of irrigation, and the averaged water use efficiency of all irrigation levels under subsurface drip irrigation was 11.9% and 14.2% higher than that under border and surface drip irrigation, respectively. Considering economic benefit and irrigation water requirement, subsurface drip irrigation with the lower limit of irrigation of 50%-55% field capacity is suggested for highland barley planting in the arid oasis region.

关键词： arid oasis highland barley irrigation method irrigation level soil salt balance water use efficiency

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