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

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.