Anti‐Obesity, Anti‐Digestibility and Structural Changes of Starch From <i>Lactobacillus plantarum</i> JDM1 Fermented Barley

Abstract The potential material basis for the anti‐obesity effects of Lactobacillus plantarum JDM1 fermented barley was further examined through its impact on barley starch's structural properties and anti‐digestibility. After 24 h of fermentation, it was found that a reduction in the particle size of barley starch was observed, resulting in smaller and more irregular starch granules. An analysis of chain structures revealed that fermentation increased the proportion of short‐chain and medium‐short‐chain components by cleaving long amylopectin side chains and increased amylose content by debranching amylopectin. Fermentation also promoted the formation of ordered structures by reinforcing hydrogen bonding interactions. Additionally, it improved the helical structure and relative crystallinity by breaking down the amorphous areas in barley starch. Compared with starch from unfermented barley (NBS), the RDS content of starch extracted from barley fermented for 24 h (FBS24) decreased significantly from 67.92% to 64.02%, while the SDS and RS contents increased significantly. It increased from 13.34% to 14.22% and from 18.87% to 21.85%, respectively. This process could elevate resistant starch levels in barley, thereby improving its anti‐digestibility. The body weight of rats in the HFD group was significantly increased, and the body weight of rats in the FBS24 supplement group was 601.15 ± 40.18 g, which was significantly lower than that in the HFD group, indicating that FBS24 can inhibit the weight gain caused by high‐fat diet. This study provides data support for improving the function and application value of L. plantarum JDM1 fermented barley.