ArticleFood chemistry: X2025
Effects of highland barley β-glucan on gut microbiota composition and metabolism in vitro fermentation.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Enzymatic modulation of hulless barley starch: Unraveling structural origins of altered digestibility and functional properties.Food chemistry: X · 2026Article
- The regulatory effects of solid-state fermentedFood chemistry: X · 2026Article
- Gut-heart axis at high altitude: a dynamic mediator from hypoxic dysbiosis to adaptive cardioprotection.Frontiers in microbiology · 2026Review
- Gut microbiota reconstitution and control of α-synucleinopathy with β-glucans: a promising approach for individuals with parkinson's disease.Metabolic brain disease · 2025Review
- The Impact of Peeling on Highland Barley's Digestive Properties: In Vitro and In Vivo Insights.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Highland barley β-glucan (HBG) has attracted increasing attention due to its excellent biological activities. However, the effects of HBG on gut flora and metabolites are unknown. Therefore, the effects of HBG on the gut microbiota during fermentation were analyzed by 16 s rRNA sequencing and untargeted metabolomics. The results showed that HBG could enrich microbial diversity, increase the abundance of beneficial bacteria, and inhibit the biology of pathogenic bacteria. In addition, HBG increased the content of short-chain fatty acids and decreased fermentation broth pH. Metabolomics analyses showed that HBG also increased the content of beneficial metabolites such as taurine and affected amino acid metabolism, among other pathways. This study lays the foundation for the application of HBG in functional foods.
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