Microbial–enzymatic co-fermentation enhanced the beneficial effects of highland barley bran on preventing metabolic disorders and gut microbiota dysbiosis induced by a high-fat diet in obese mice

Food & Function 2026

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Authors: Xuewei Feng, Muyu Feng, Yajun Cui, Junchao Wu, Siqi Zhang, Ting Bai, Yuhong Zhang, F. Zhong, Yang Yao, Sumei Zhou, Dianzhi Hou
DOI: 10.1039/d6fo00739b
Cited by: 2
References: 42

Abstract

Microbial–enzymatic co-fermentation of HBB elevated its free phenolic content. The resulting product alleviated obesity and metabolic disorders in HFD-fed mice by modulating hepatic lipid synthesis genes and restoring the gut microbiota.

Fields of Study & Subjects

Food composition and properties Gut microbiota and health Phytochemicals and Antioxidant Activities

Publication details

Journal / source
Food & Function
Publisher
Royal Society of Chemistry (RSC)
Volume
17
Issue
9
Pages
3932–3945
Publication date
1 January 2026
Language
EN