{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T00:35:01Z","timestamp":1791333301424,"version":"4.3.1"},"reference-count":41,"publisher":"Wiley","issue":"15","license":[{"start":{"date-parts":[[2016,6,7]],"date-time":"2016-06-07T00:00:00Z","timestamp":1465257600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31371760"],"award-info":[{"award-number":["31371760"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2016,12]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Cereal fermentations have shown significant potential in improvement and design of the nutritional quality and health effects of foods and ingredients. In the present study, the effect of supplementary <jats:italic>Lactobacillus plantarum<\/jats:italic> dy\u20101 fermented barley (<jats:styled-content style=\"fixed-case\">LFB<\/jats:styled-content>) on obesity in high\u2010fat diet (<jats:styled-content style=\"fixed-case\">HFD<\/jats:styled-content>)\u2010induced obese rats was investigated.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p><jats:styled-content style=\"fixed-case\">LFB<\/jats:styled-content> treatment showed a lower rate of increase in body weight and percentage of body fat and a reversal of <jats:styled-content style=\"fixed-case\">HFD<\/jats:styled-content>\u2010induced glucose intolerance, with ameliorated hyperinsulinemia, decreased levels of triglycerides and total cholesterol, and inhibited concentration of interleukin (<jats:styled-content style=\"fixed-case\">IL<\/jats:styled-content>)\u20101\u03b2, <jats:styled-content style=\"fixed-case\">IL<\/jats:styled-content>\u20106 and tumor necrosis factor\u2010\u03b1. Moreover, <jats:styled-content style=\"fixed-case\">LFB<\/jats:styled-content> treatment also showed the strongest inhibition of nuclear factor (<jats:styled-content style=\"fixed-case\">NF<\/jats:styled-content>)\u2010<jats:styled-content style=\"fixed-case\">kB<\/jats:styled-content> activation and exhibited the greatest effects in blocking the degradation of the inhibitor of <jats:styled-content style=\"fixed-case\">NF\u2010kB<\/jats:styled-content> and inhibiting p38 and <jats:styled-content style=\"fixed-case\">JNK1<\/jats:styled-content> phosphorylation compared with <jats:styled-content style=\"fixed-case\">HFD<\/jats:styled-content> and raw barley treatment.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSIONS<\/jats:title><jats:p>It was clear that <jats:italic>Lactobacillus plantarum<\/jats:italic> dy\u20101 fermentation significantly improves the anti\u2010obesity properties of barley. The results establish the foundation for ameliorating diet\u2010induced obesity of product with <jats:styled-content style=\"fixed-case\">LFB<\/jats:styled-content> as nutritional supplements. \u00a9 2016 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.7786","type":"journal-article","created":{"date-parts":[[2016,5,4]],"date-time":"2016-05-04T13:34:49Z","timestamp":1462368889000},"page":"4907-4917","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":43,"title":["Dietary supplementation with <i>Lactobacillus plantarum<\/i> dy\u20101 fermented barley suppresses body weight gain in high\u2010fat diet\u2010induced obese rats"],"prefix":"10.1002","volume":"96","author":[{"given":"Jiayan","family":"Zhang","sequence":"first","affiliation":[{"name":"School of Food and Biological Engineering Jiangsu University  Zhenjiang 212013 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