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Abstract Title:

Inhibitory effect of fermented selected barley extracts with Lactobacillus plantarum dy-1 on the proliferation of human HT-29 Cells.

Abstract Source:

J Food Biochem. 2019 Jul 30:e12989. Epub 2019 Jul 30. PMID: 31364183

Abstract Author(s):

Xiang Xiao, Juan Bai, Jiayan Zhang, Jing Wu, Ying Dong

Article Affiliation:

Xiang Xiao

Abstract:

The objective of this study was to understand the changes of nutrition constituents in extracts of four varieties of barley fermented with Lactobacillus plantarum dy-1 (LFBEs) and to uncover the potential apoptosis-related mechanism induced by LFBE to inhibit the proliferation of HT-29 cells. The contents of total polysaccharide, polyphenol, and protein in the four LFBEs significantly changed as the fermentation time went by and exerted different inhibitory effects on the proliferation of HT-29 cells. Results indicated that LFBE (YangSi No.3) inhibited proliferation of HT-29 cells in a time- and dose-dependent manners. The scanning electron micrograph illustrated that LFBE caused representative apoptotic trait and flow cytometric analysis suggested that LFBE brought about apoptosis by ceasing cell cycle at S phase. Western-blotting results indicated that LFBE promoted apoptosis was relevant to the regulation of apoptosis-related proteins, such as B-cell lymphoma-2 (Bcl-2), Bcl-2-associated X protein (Bax), and the release of Cytochrome-C from mitochondria. PRACTICAL APPLICATIONS: Abundant studies have reported that extracts of fermented barley held the activities of anti-obesity, antitumor, and so on. However, little information about the comparison in the chemical profile and antiproliferation property among different barley varieties (namely, YangSi barley No.1, YangSi barley No.3, DaZhong 88-91, XiYin No.2) was observed. Results indicated that LFBE (YangSi No.3 barley) exhibited the best inhibitory property by inducing the apoptosis of HT-29 cells. These findings may be beneficial to select a higher nutritional value barley and optimize the fermentation conditions to maximize the bioactive concentration expected in foods for the human.

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