Beta-Glucans of Cereals: Functional and Technological Properties

Abstract

β-glucans are a polymeric dietary fiber characterized by β-(1,3) and β-(1,4) glycosidic bonds between glucose monomers. They are often used as thickeners, stabilizers, and fat substitutes in foods. The functional and technological quality of β-glucans is attributed to their origin/source, molecular weight, and structural properties. In particular, physical treatments such as drying, cooking, freezing, and refrigeration influence their molecular, morphological, and rheological characteristics. In addition to their useful technical qualities, β-glucans are recognized for their numerous beneficial impacts on human health. For this reason, the European Food Safety Authority (EFSA) has provided a positive opinion on health claims such as cholesterol lowering and hypoglycemic properties relating to oats and barley β-glucans. This paper provides insight into the properties of β-glucans and different treatments affecting their characteristics and then reviews the latest research on β-glucans as a functional ingredient for people with type 2 diabetes mellitus (T2DM).

Screening Traditional Foods for the Prevention of Enterotoxigenic Escherichia coli K88ac (F4ac) Attachment to IPEC-J2 Cells

“…This possibility is not a surprise, as previous studies have shown that ETEC K88 variants could recognise N-acetylhexosamine β-linked to a Gal residue and β1-linked galactosyl residues in intestinal glycoconjugate receptors [ 30 , 31 ]. It is also worth noting that the differences in the structures or types of glycosidic bonds and branches of β-glucans in the tested cereals and mushrooms may involve anti-adhesive processes [ 9 , 16 , 17 ]. Furthermore, regarding the β-glucans from shiitake and jelly ear, although they both consist of (1→3)-β-D-glucopyranoside units and β-(1→6)-d-glucosyl residues, their varied structures probably caused different anti-adhesive effects between EST and EJE [ 16 , 17 ].…”

“…Heteropolysaccharides from the S. cerevisiae cell wall, which mainly contain glucan and mannan, have also been shown to reduce E. coli adhesiveness in vitro and in vivo [ 12 ]. These findings have encouraged the search for functional foods, especially those rich in β-glucans, such as highland barley, shiitake and jelly ear, although the physicochemical properties of these compounds may vary between different food sources [ 13 , 14 , 15 , 16 , 17 ]. Additionally, several studies have explored the potential biological activity of these foods, particularly their influence on the composition of the intestinal microbiota, due to their high glucan content [ 18 , 19 ].…”

Ballaststoffe und ihre Rolle bei der Prävention und Therapie von Übergewicht: eine aktuelle Übersicht

“…Darüber hinaus gilt es Herstellungs-und Verarbeitungsprozesse von Ballaststoffsupplementen zu beachten. Diese können bei manchen löslichen Ballaststoffen zu Veränderungen der molekularen Struktur, des Polymerisationsgrads und dadurch letztendlich zur Veränderung/Verminderung der physiologischen Wirkung führen [29]. β-Glucane z.…”

Purification of <i>β</i>-Glucan of Oyster Mushroom (<i>Pleurotus pulmonarius</i>) and Its Application in Model Food

“…β-glucan, which has attracted attention in recent years through its potential contributions to health, is also used as an additive in many foods due to its beneficial effects as well as its gelling and thickening features [1]. Using β-glucan as a food additive in a variety of food industries, including breakfast cereals, prebiotic sausage formulations, sports nutrition products, dairy products like yoghurt, H. Demir DOI: 10.4236/as.2023.1412112 1733 Agricultural Sciences bakery products like cookies, bread, cakes, and ready-to-eat snacks, beverages, salad dressings, and fat substitutes, has a noticeable potential in the near future [2].…”