Influence of Different Processing Methods on the Effect of Hulless Barley on Improving Intestinal Health and Lowering Serum Lipid Levels

doi:10.7506/spkx1002-6630-201413055

Abstract

Abstract:

Purpose: To study the effect of different processing methods on the physiological function of hulless barley.
Methods: Ovarietomized rats were randomly divided into five groups by weight. Control group was fed on a basal diet and
four experimental groups were fed on fried, microwave-treated, cooked and extruded hulless barley, respectively. After 28
days, all rats were sacrificed to assay serum lipid, microbes in cecum contents, intestinal metabolites, and so forth. Results:
Processed hulless barley increased cecum tissue weight, short-chain fatty acid content and the content of high-density
lipoprotein cholesterol, decreased the intestinal pH and the contents of intestinal free ammonia, serum cholesterol, serum
triacylglycerol and low density lipoprotein cholesterol, promoted the proliferation of the beneficial bacteria, and inhibited the
proliferation of harmful bacteria. Conclusion: Processed hulless barley could improve intestinal health and decrease blood
lipid to some extent. Microwave-treated and extruded samples were more effective.

Key words: processing method, hulless barley, intestinal health, serum lipid

WANG Qian-qian, LI Ming-ze, LU Hong-jia, LIU Qing-qing, GUO Ting, TIAN Bao-ming, LIU Xiong. Influence of Different Processing Methods on the Effect of Hulless Barley on Improving Intestinal Health and Lowering Serum Lipid Levels[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201413055.

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Influence of Different Processing Methods on the Effect of Hulless Barley on Improving Intestinal Health and Lowering Serum Lipid Levels

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