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The Impact of Peeling on Highland Barley's Digestive Properties: In Vitro and In Vivo Insights

文献类型： 外文期刊

作者： Yan, Yuting 1 ; Gao, Xin 1 ; Zhang, Yi 2 ; Xie, Fan 1 ; Ai, Lianzhong 1 ;

作者机构： 1.Univ Shanghai Sci & Technol, Shanghai Engn Res Ctr Food Microbiol, Sch Hlth Sci & Engn, Shanghai, Peoples R China

2.Shanghai Acad Agr Sci, Crop Breeding & Cultivat Res Inst, Shanghai 201403, Peoples R China

关键词： highland barley; digestive properties; peeling; gut microbiota; glycemic index

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2025 年 14 卷 10 期

页码：

收录情况： SCI

摘要： Highland barley is a low-glycemic-index grain, and its slow-digesting starch can help delay or prevent the onset and progression of type II diabetes. Peeling processes can alter the composition of highland barley, potentially changing its digestive properties. This study explored how changes in nutritional components due to different peeling times (zero, one, two, and three times) affected the digestion and absorption of barley during the gastric and intestinal phases and the utilization of undigested substrates at the distal end of the digestive tract, as well as their impact on fasting blood glucose regulation. The findings indicated that highland barley with fewer peeling times, which retained its outer layer that is rich in dietary fiber, protein, and polyphenols, delayed starch digestion and exhibited better hypoglycemic effects. Compared to unpeeled highland barley, the starch digestion rates of highland barley with one, two, and three peeling times increased by 2.82%, 18.62%, and 26.43% (p < 0.05). Based on microstructure, at the same enzymatic digestion time, starch with fewer peeling times retained a more intact granule structure. In mice with dysregulated glucose and lipid metabolism induced by the HFD/STZ method, highland barley with fewer peeling times exhibited a stronger hypoglycemic effect (6.13 mmol/L and 6.07 mmol/L). Additionally, the highland barley dietary intervention improved the gut microbiota composition in these mice, restoring the Firmicutes/Bacteroidetes ratio balance and enriching various probiotics, such as Akkermansia and Lactobacillus. Furthermore, this effect was inversely proportional to the number of peeling times.

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