Cereal Non-Cellulosic Polysaccharides: Structure and Function Relationship—An Overview

Abstract

The non-cellulosic polysaccharides present in cereals (2-8%) are mostly arabinoxylans, (1 --> 3),(1 --> 4)-beta -glucans, pectins and arabinogalactans. Of these, the arabinoxylans are known to absorb large amounts of water and influence significantly the water balance, rheological properties of dough, and the retrogradation of starch and bread quality. (1 --> 3),(1 --> 4)-beta -glucans are known as biological response modifiers (BMS) as they are believed to modulate the immune response. Cereal Pectins and arabinogalactans form a very small amount and do not contribute substantially to the functionality of noncellulosic polysaccharides. Detailed structural investigations on cereal hetero xylans using modern techniques were initiated in the 1990s and still pose a challenge to carbohydrate chemists because of their structural complexity. Nutritionally, they are classified under "unavailable carbohydrates" (dietary fiber) along with lignin and cellulose and are known to have beneficial effects in alleviating disease symptoms such as diabetes, atherosclerosis, and colon cancer. In this review isolation, purification, characterization, structural elucidation, functional, and nutritional attributes of cereal heteroxylans are covered with particular emphasis on recently characterized finger millet arabinoxylans.

Survival of human derived Lactobacillus plantarum in fermented cereal extracts during refrigerated storage

“…4, indicated that the cell survival in 30% malt extract was higher compared to that in supplemented wheat and barley extracts, verifying the above hypothesis. The compounds responsible for the increased protection of malt extract could be oligosaccharides and dietary fibers, which are found to be present in malt; however the information regarding their exact structures is limited (Han, 2000;Henry, 1988;Muralikrishna & Rao, 2007). Nevertheless, this type of compounds, such as raffinose and dietary fibers derived from legumes, cereals or fruits, have been suggested to influence probiotic survival in various products (Martinez-Villaluenga, Frias, Gomez, & Vidal-Valverde, 2006;Saarela, Virkajarvi, Nohynek, Vaari, & Matto, 2006;Sendra et al, 2008).…”

Protection from childhood asthma and allergy in Alpine farm environments—the GABRIEL Advanced Studies

“…15 Cereal, the source material of straw, also contains arabinogalactan, suggesting that exposure to this plant-derived oligosaccharide might protect children against asthma and atopy. 16 Alternatively or additionally, thus far unidentified microbial exposures associated with hay and straw might explain the effect. Straw has been shown to be contaminated with a high variety of fungi and bacteria.…”

Analysis of carbohydrates and glycoconjugates by matrix‐assisted laser desorption/ionization mass spectrometry: An update for 2007–2008

“…Murlikrishna and Subba Rao (2007) have reviewed work on cereal non-cellulosic polysaccharides with special reference to the recently characterized finger millet arabinoxylans.…”