Effect of partially hydrolyzed oat β-glucan on the weight gain and lipid profile of mice

Bae, In Young; Lee, Suyong; Kim, Sung Mi; Lee, Hyeon Gyu

doi:10.1016/j.foodhyd.2009.03.016

Cited by 85 publications

(86 citation statements)

References 30 publications

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“…The probiotic effect of cereal β-glucans was studied in the work of Vasiljevic et al (2007). The diets treated with β-glucans significantly reduced the body weight in model mice organism (Bae et al 2009). However, in another study, no significant effect on the weight was observed in 68 hyperlipidemic patients given a high β-glucan diet in comparison with a control group (Jenkins et al 2002).…”

Section: Physiological Effects Of Cereal β-Glucansmentioning

confidence: 99%

β-glucans and their significance for the preparation of functional foods - a review

Havrlentová¹,

Petruláková²,

Burgárová³

et al. 2011

Czech J. Food Sci.

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Havrlentová M., Petruláková Z., Burgárová A., Gago F., Hlinková A., Šturdík E. (2011): Cereal β-glucans and their significance for the preparation of functional foods -a review. Czech J. Food Sci., 29: 1-14.Cereals are generally known to have a positive influence on the general state of the human organism. The attention of the nutritional experts is paid especially to oats and barley. Besides their accessibility, these cereals are interesting due to their relatively high contents of soluble non-starch polysaccharides (fibrous material), out of which β-glucans have a dominant position from the aspect of health benefit. This paper presents a brief review of the latest knowledge on the positive effects of β-glucans on the consumer's health. The structure, occurrence, sources, and positive physiological effects of β-glucans on the cardiovascular system but also their antibacterial, antitumoral, immunomodulant, and radioprotective properties are mentioned. In the paper are given examples of β-glucans exploitation as functional ingredients in food, cosmetic, and pharmaceutical industries and as food additives on the basis of cereal fibres and cereal β-glucans.

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Section: Physiological Effects Of Cereal β-Glucansmentioning

confidence: 99%

β-glucans and their significance for the preparation of functional foods - a review

Havrlentová¹,

Petruláková²,

Burgárová³

et al. 2011

Czech J. Food Sci.

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show abstract

“…In contrast, for human consumption, grains with low lipid contents, rich in protein and fiber are preferred, especially β-glucans, which are related to reduced levels of cholesterol and sugar in the blood, weight loss as well as cancer prevention (Bae et al, 2009;Daou and Zhang, 2012;Hooda et al, 2010;Lazaridou and Biliaderis, 2007;Peterson et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Heterosis and genetic parameters for grain quality in oat segregating populations

Silveira

Hawerroth

Oliveira

et al. 2016

Sci. agric. (Piracicaba, Braz.)

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Improvement of quality-related traits of grains is a constant concern in white oat breeding programs, which challenges breeders to understand their dynamics. The performance of different genetic combinations must be thoroughly evaluated to make high nutritional quality cultivars available. This study aimed to estimate the heterosis on F 1 and F 2 generations, vigor loss, due to inbreeding, and correlation between the grain chemical components to understand the dynamics of these traits, considering two segregating oat progenies. The populations Albasul × UPF 15 (population 1) and IAC 7 × UFRGS 19 (population 2) were developed. Both populations showed transgressive segregant individuals. The combination Albasul × UPF 15 provided significant heterosis for traits β-glucan total and soluble fiber contents, while the population obtained by crossing IAC 7 × UFRGS 19 generated significant gain by heterosis for total fiber, insoluble fibers and non-structural carbohydrate contents. Considering the F 2 average for each population, one can observe that population 1 presents higher β-glucan and lipid contents than population 2. On the other hand, population 2 has higher protein content than population 1. In both populations, the non-structural carbohydrate content is strongly and negatively correlated whith protein, total and insoluble fibers. Correlations between total fibers and lipids and between total fibers and insoluble fibers were both positive and high in both populations.

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“…The b-glucan content in waxy barley is approximately 1.0-2.5% higher than that in non-waxy barley, and waxy barley has been suggested to be a major source of b-glucan (Choi et al, 2004;Lee & Lee, 1994). Oat and barley b-glucans, as cereal soluble dietary fibers, are well known to reduce postprandial blood glucose levels and blood cholesterol levels and to improve serum lipid profiles (Bae, Lee, Kim, & Lee, 2009). These beneficial health effects have encouraged the food industry to develop new functional foods containing oat and barley b-glucans.…”

Section: Introductionmentioning

confidence: 99%

“…Since the molecular weight (MW) of a polymer is an important factor in altering viscosity, several methods have been used to prepare depolymerized b-glucan with different MWs, including enzymatic hydrolysis (Bae et al, 2009) and physical treatments (Byun et al, 2008;Machova, Kogan, Chorvatovicova, & Sandula, 1999;Sandula, Kogan, Kacurakova, & Machova, 1999). Although these methods are effective in decreasing the MW, they have disadvantages, such as high cost, low yield, long processing time, and require disposal of wastes (Ralet, Axelos, & Thibault, 1994).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and in vitro binding properties of barley β-glucan treated with hydrogen peroxide

et al. 2016

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Effect of partially hydrolyzed oat β-glucan on the weight gain and lipid profile of mice

Cited by 85 publications

References 30 publications

β-glucans and their significance for the preparation of functional foods - a review

β-glucans and their significance for the preparation of functional foods - a review

Heterosis and genetic parameters for grain quality in oat segregating populations

Physicochemical and in vitro binding properties of barley β-glucan treated with hydrogen peroxide

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