Extraction and Isolation of β‐Glucan from Grain Sources—A Review

Maheshwari, Gunjan; Sowrirajan, Sumathi; Joseph, Baby

doi:10.1111/1750-3841.13765

Cited by 93 publications

(50 citation statements)

References 92 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Beta‐glucan (β‐glucan) is a soluble fiber and long‐chain polysaccharide with D‐glucose monomers connected through (1,3) and (1,4) β‐glycosidic bonds found mainly within the endosperm of the kernel. Many cereal grains contain B‐glucan, but significant quantities are found in barley (2%–20%) and oats (3%–8%), which is thought to provide the health benefits associated with both grains (Maheshwari, Sowrirajan, & Joseph, ).…”

Section: Introductionmentioning

confidence: 99%

Perceptions of college students in consuming whole grain foods made with Brewers’ Spent Grain

Schmidt-Combest

Warren

2018

Food Science & Nutrition

View full text Add to dashboard Cite

One‐third of all food produced for human consumption is wasted producing landfill accumulation and greenhouse gas emissions. Brewers’ Spent Grains (BSGs) are the leftover grains from beer production, and each year approximately 30 million tons of BSG is generated globally by the brewing industry. Reclaiming BSG as a potential human food source is an opportunity for reducing food waste in the food supply chain. Six focus groups were conducted using 37 college students to determine their consumption of whole grains, perceptions of whole grains versus refined grains, and interest in or barriers related to consuming and purchasing foods made with BSG. Focus groups were transcribed verbatim and analyzed using constant comparative analysis to identify themes and discover relationships among the study aims. Thirteen themes emerged from focus group discussions with Concept of Health, Sensory, and Experience with BSG representing the top three discussed. Participants believed whole grains are healthier and contain more nutrients than refined grains. Most participants enjoyed the BSG foods provided; however, some noted a darker appearance and lingering fiber particles or aftertaste. Findings indicate participants who are hereditary whole grain consumers are acculturated to whole grain sensory attributes and nutritional benefits and would be more receptive to consuming BSG foods in future studies. We concluded most focus group participants were open to tasting BSG foods, but hereditary whole grain consumers should be the target consumer audience, and educating consumers on sensory attributes, potential health benefits, and environmental benefits is necessary to overcome the barriers associated with BSG.

show abstract

Section: Introductionmentioning

confidence: 99%

Perceptions of college students in consuming whole grain foods made with Brewers’ Spent Grain

Schmidt-Combest

Warren

2018

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Subsequently, the whole Qingke flours were passed through a 60-mesh size screen. β-glucans from the whole Qingke flours were extracted and purified according to a previously reported method with some modifications [ 6 ]. Figure 1 shows the flow chart for extraction and purification of β-glucans from the whole Qingke flour.…”

Section: Methodsmentioning

confidence: 99%

“…Epidemiological studies have associated the regular consumption of the whole barley flour with its potential to reduce the risk of certain diseases, such as hyperlipidemia, diabetes, colonic cancer, high blood pressure, and gallstones [ 3 ]. Generally, β-glucans, composed of d -glucopyranose units linked through (1 → 4) and (1 → 3) glycosidic bonds, are considered the major bioactive components in barley [ 4 , 5 , 6 ], which have various bioactivities, such as antioxidant [ 7 ], anti-inflammatory [ 8 , 9 ], anti-cancer [ 10 , 11 ], immunomodulatory [ 12 ], cardioprotective [ 13 ], anti-diabetic [ 7 , 14 ], and anti-obesity effects [ 15 ]. Indeed, β-glucans are regarded as important functional ingredients to lower plasma cholesterol, reduce glycemic response, and promote weight management [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Correlations of Molecular Weights of β-Glucans from Qingke (Tibetan Hulless Barley) to Their Multiple Bioactivities

et al. 2018

View full text Add to dashboard Cite

β-glucans have been considered the major bioactive components in Qingke (Tibetan hulless barley). However, the structure–function relationships of β-glucans from Qingke have seldom been investigated. Whether the bioactivities of Qingke β-glucans are closely correlated to their molecular weights remains unknown. Therefore, in order to explore Qingke β-glucans as functional/healthy food ingredients for industrial applications, and to better understand their structure–function relationships, correlations of molecular weights of Qingke β-glucans to their in vitro binding properties, inhibitory activities on digestive enzymes (α-amylase and pancreatic lipase), anti-inflammatory activities, and anticancer activities were systematically investigated. Results showed that the in vitro binding properties and the inhibitory activities on α-amylase and pancreatic lipase of Qingke β-glucans were positively correlated to their molecular weights. However, the anti-inflammatory activities of Qingke β-glucans increased as their molecular weights decreased. Furthermore, Qingke β-glucans exhibited selectively anti-cancer activities in vitro. Positive and negative correlations of molecular weights to inhibitory effects against A549 cells and MDA-MB-231 cells were observed, respectively. However, the inhibitory effects of Qingke β-glucans against HCT116 cells were not associated with their molecular weights. Results suggested that the molecular weights of Qingke β-glucans significantly affected their bioactivities, which was beneficial for a better understanding of their structure–function relationships. Moreover, results showed that Qingke β-glucans could be further explored as functional/healthy food ingredients for industrial applications due to their multiple health benefits.

show abstract

“…Main NSPs of bran are arabinoxylans, cellulose and β-glucan, their content is 70 %, 24 % and 6 % respectively. The mass share of soluble cellulose in wheat is essentially less, near 1 %, than in other crops, for example, its content in barley is 3-11 %, oat -3-7 % [50][51][52].…”

Section: Fig 2 Physiological Effects Of Wheat Branmentioning

confidence: 96%

Application of Co-Bioprocessing Techniques (Enzymatic Hydrolysis and Fermantation) for Improving the Nutritional Value of Wheat Bran as Food Functional Ingrediens

Kaprelyants

Pozhitkova

Buzhylov

2019

EUREKA: Life Sciences

View full text Add to dashboard Cite

Last time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients with a minimal amount of waste. Cereal crops are the most reach source of functional ingredients and main component in the human food ration. The technological process of cereal crops processing at enterprises is closely connected with creating a great number of secondary raw material resources and its further utilization. For confirming the efficacy of using secondary products of grain processing as cheap raw material resources of dietary fiber and physiologically functional ingredients, there is characterized the accessibility of their biotransformation that gives a possibility to get biologically active substances of different chemical nature with a wide spectrum of physiological effects. Secondary products of cereal crops processing (bran) are multi-component substrates, formed of different histological layers of wheat grains after comminution, consisted of (external pericarp, internal pericarp, grain coat, hyaline and aleurone layer of a grain coat). Wheat bran is rich in dietary fiber, nutritive and phytochemical substances, that is why, it is most often used for feeding animals. But for today there are important proofs of using it in the food industry. The development of new innovative technologies, modern achievements in microbiology and biotechnology have an important value for secondary products of grain processing, because they allow to conduct directed technological processes at the qualitatively new level that provides using soft regimes of vegetable raw materials processing, allowing to preserve natural biologically active substances and nutrients. The modeling of the combined complex processing that includes enzymatic hydrolysis and fermentation by microorganisms improves technological, sensor and also nutritive and physiologically functional properties of wheat bran at the expanse of: bioavailability increase of phenol compounds, vitamins and minerals, assimilability of proteins and decrease of the content of anti-nutritive compounds. Enzymatic preparations allow to use vegetable raw materials rationally, to intensify technological processes, in such a way increasing the output of biologically active substances and to widen the assortment of created products. The process of wheat bran formation results in increasing the nutritional value, enriching the biopolymeric complex with probiotic microorganisms and prebiotic substances. Based on the structural peculiarities and multicomponent composition of wheat bran, presented and studied in the article, it has been established, that the use of the directed modification allows to get functional ingredients and products with set properties that influence the human health favorably. So, wheat bran must be used not only in agriculture as a cattle fodder, but also in the food industry.

show abstract

Extraction and Isolation of β‐Glucan from Grain Sources—A Review

Cited by 93 publications

References 92 publications

Perceptions of college students in consuming whole grain foods made with Brewers’ Spent Grain

Perceptions of college students in consuming whole grain foods made with Brewers’ Spent Grain

Correlations of Molecular Weights of β-Glucans from Qingke (Tibetan Hulless Barley) to Their Multiple Bioactivities

Application of Co-Bioprocessing Techniques (Enzymatic Hydrolysis and Fermantation) for Improving the Nutritional Value of Wheat Bran as Food Functional Ingrediens

Contact Info

Product

Resources

About