不同热加工萌动青稞活性差异及微波处理的萌动青稞对高脂饮食小鼠糖脂代谢的调控

Differences in the Bioactivity of Germinated Highland Barley under Different Thermal Processing Conditions and the Regulation of Glucose and Lipid Metabolism in High-Fat Diet-Fed Mice Subjected to Microwave-Treated Germinated Highland Barley

摘要:

为了探究不同热加工方式对萌动青稞生物活性的影响，及微波处理的萌动青稞对高脂饮食小鼠糖脂代谢的调控作用。以微波、烘烤、炒制和蒸煮处理萌动青稞，测定其抗氧化性及淀粉体外消化特性，并通过建立高脂饮食肥胖小鼠模型，研究微波处理萌动青稞对糖脂代谢和肠道菌群的调节作用。除蒸煮外，其余热加工均显著提升萌动青稞抗氧化能力，其中微波处理的·OH、DPPH和ABTS+自由基清除率分别达49.35%、73.56%和89.15%。热加工普遍提高淀粉水解率，但微波处理组的淀粉水解率（65.03%）和预估血糖生成指数（62.97）最低。此外，微波处理萌动青稞可显著抑制高脂饮食小鼠体重增长，降低血糖，改善血脂指标与肝功能，增强肝脏抗氧化能力。同时，其能优化肠道菌群结构，提升菌群多样性，增加拟杆菌门丰度，提高短链脂肪酸含量。研究表明，热加工可增强萌动青稞抗氧化与淀粉消化能力，微波处理兼具调节肠道菌群优势，为萌动青稞在代谢性疾病干预和功能食品开发中提供理论支撑。

Abstract:

The effects of different thermal processing conditions on the bioactivity of germinated highland barley, as well as the regulatory effects of microwave-treated germinated highland barley on glucose and lipid metabolism in mice fed a high-fat diet, were investigated in this study. Germinated highland barley was processed by microwave, baking, stir-frying, and steaming. Its antioxidant properties and in vitro starch digestion characteristics were determined. Additionally, an obese mouse model induced by a high-fat diet was established to study the regulatory effects of microwave-treated germinated highland barley on glucose and lipid metabolism and intestinal flora. The results showed that except for steaming, the other thermal processing methods significantly enhanced the antioxidant capacity of germinated highland barley. The scavenging rates of ·OH, DPPH, and ABTS+ free radicals of the microwave-treated group reached 49.35%, 73.56%, and 89.15%, respectively. Thermal processing generally increased the starch hydrolysis rate, but the microwave-treated group exhibited the lowest starch hydrolysis rate (65.03%) and predicted glycemic index (62.97). Moreover, microwave-treated germinated highland barley significantly inhibited the body weight gain of high-fat diet mice, reduced blood glucose levels, improved lipid profiles and liver function, and enhanced the antioxidant capacity of the liver. Meanwhile, it optimized the structure of the intestinal flora, increased the diversity of the flora, elevated the abundance of Bacteroidetes, promoted the growth of beneficial bacteria, and increased the content of short-chain fatty acids. In conclusion, this study demonstrated that thermal processing could enhance the antioxidant and starch digestion abilities of germinated highland barley, and microwave treatment had the additional advantage of regulating the intestinal flora. These findings provide a theoretical basis for the intervention of metabolic disorders by germinated highland barley and the development of related functional foods.