Insights on β-glucan as a prebiotic coadjuvant in the treatment of diabetes mellitus: A review

Sivieri, Kátia; Oliveira, Sonia Mariza de; Marquez, Audrey de Souza; Pérez‐Jiménez, Jara; Diniz, Susana Nogueira

doi:10.1016/j.fhfh.2022.100056

Cited by 24 publications

(18 citation statements)

References 92 publications

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“…These responses often result in important bioactivities including immunomodulating, anticancer, antioxidant, cholesterol-lowering and prebiotic effects [ 5 , 7 , 8 , 9 , 132 ]. Naturally, it is not surprising that numerous studies have tried to harness the potential therapeutic properties of β-glucans, which can be generally divided into immunomodulatory or metabolic properties [ 10 , 11 , 12 , 13 , 14 , 15 , 133 , 134 ].…”

Section: Applications Of β-Glucansmentioning

confidence: 99%

“…Immunomodulatory effects, which are often associated with β-1,3-glucans, include anti-tumor effects, improved wound healing and alleviation of immune-related conditions. β-glucans have also been shown to be important prebiotics, improving gastrointestinal function by regulating intestinal microbiota [ 10 , 11 , 12 , 13 , 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

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From Cancer Therapy to Winemaking: The Molecular Structure and Applications of β-Glucans and β-1, 3-Glucanases

Caseiro

Dias

Fontes

et al. 2022

IJMS

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β-glucans are a diverse group of polysaccharides composed of β-1,3 or β-(1,3-1,4) linked glucose monomers. They are mainly synthesized by fungi, plants, seaweed and bacteria, where they carry out structural, protective and energy storage roles. Because of their unique physicochemical properties, they have important applications in several industrial, biomedical and biotechnological processes. β-glucans are also major bioactive molecules with marked immunomodulatory and metabolic properties. As such, they have been the focus of many studies attesting to their ability to, among other roles, fight cancer, reduce the risk of cardiovascular diseases and control diabetes. The physicochemical and functional profiles of β-glucans are deeply influenced by their molecular structure. This structure governs β-glucan interaction with multiple β-glucan binding proteins, triggering myriad biological responses. It is then imperative to understand the structural properties of β-glucans to fully reveal their biological roles and potential applications. The deconstruction of β-glucans is a result of β-glucanase activity. In addition to being invaluable tools for the study of β-glucans, these enzymes have applications in numerous biotechnological and industrial processes, both alone and in conjunction with their natural substrates. Here, we review potential applications for β-glucans and β-glucanases, and explore how their functionalities are dictated by their structure.

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Section: Applications Of β-Glucansmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

From Cancer Therapy to Winemaking: The Molecular Structure and Applications of β-Glucans and β-1, 3-Glucanases

Caseiro

Dias

Fontes

et al. 2022

IJMS

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“…β-glucans are heterogeneous polysaccharides extracted from organic sources such as cereals, mushrooms, seaweeds, and microorganisms [ 1 , 2 , 3 ]. Glucans have a number of unique characteristics, some of them are described below.…”

Section: Introductionmentioning

confidence: 99%

“…The greatest importance of glucans is their prebiotic function [ 4 , 5 ]. Due to the structure, there are two primary underlying kinds of polysaccharides, α-glucans (e.g., glycogen, starch) and β-glucans, which do not contain starch [ 3 , 4 , 6 , 7 , 8 ]. α-1,3-glucans are semi-crystalline, water-insoluble polysaccharides tracked down normally in mushrooms [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

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Analysis of Biochemical and Genetic Variability of Pleurotus ostreatus Based on the β-Glucans and CDDP Markers

Golian

Chlebová

Žiarovská

et al. 2022

JoF

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Oyster mushroom (Pleurotus ostreatus) is still one of the most cultivated edible and medicinal mushrooms. Despite its frequent cultivation around the world, there is currently just a little information available on the variability of strains in terms of the content of β-glucans in them. This work presents an extensive study of 60 strains in terms of the content of α-glucans and β-glucans in their caps and stipes. The authenticity of the production strains based on an analysis of the variability of their genome by CDDP (Conserved DNA-derived polymorphism) markers was confirmed, whereas identical CDDP profiles were identified between samples 45, 89, 95, and 96. Genetic variability of the analyzed production strains showed a high polymorphism and effective discriminative power of the used marking technique. Medium positive correlations were found among the CDDP profiles and β-glucan content in the group of strains that generated the same CDDP profiles, and low negative correlation was found among these profiles in the group of low β-glucan content strains. For the determination of glucans content, Mushroom and Yeast analytical enzymatic kit (Megazyme, Bray, Co. Wicklow, Ireland) were used. The results clearly showed that the stipe contains on average 33% more β-glucans than the cap. The minimum detected β-glucan content in the stipe was in strain no. 72, specifically 22%, and the maximum in strain no. 43, specifically 56%, which after the conversion represents a difference of 155%. From the point of view of β-glucan content, the stated strain no. 43 appears to be very suitable for the commercial production of β-glucans under certain conditions.

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Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions

Sempio,

Sahin,

Walter

et al. 2023

Cereal Chem

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Background and ObjectivesDietary fiber (DF) plays a crucial role in promoting human health and preventing diseases. However, the average intake of fiber falls short of the recommended levels in affluent populations, largely due to the overconsumption of high‐energetic foods. Fortification of widely consumed foods with fiber can help address such population deficiencies.FindingsAlthough fiber fortification can affect product quality, it offers practical advantages such as gelling, thickening, and water‐binding properties. This review focuses on the impact of isolated fiber ingredients, including arabinoxylan, β‐glucan, cellulose, resistant starch, and pectin, on bakery products, and fiber quantification methods to ensure accuracy and comparability in research. The structural interactions of DF during processing, sensory evaluation, and health implications are discussed. Alternative/novel fiber sources are explored as a strategic approach to enhance product attributes.ConclusionsConsiderable research has focused on individual fibers, but little is known about the synergistic effects of combining multiple fiber ingredients.Significance and NoveltyCombining different fibers in food products could optimize their nutritional profile and enhance ingredients' performance in the food matrix.

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Insights on β-glucan as a prebiotic coadjuvant in the treatment of diabetes mellitus: A review

Cited by 24 publications

References 92 publications

From Cancer Therapy to Winemaking: The Molecular Structure and Applications of β-Glucans and β-1, 3-Glucanases

From Cancer Therapy to Winemaking: The Molecular Structure and Applications of β-Glucans and β-1, 3-Glucanases

Analysis of Biochemical and Genetic Variability of Pleurotus ostreatus Based on the β-Glucans and CDDP Markers

Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions

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