Promising effects of β-glucans on glyceamic control in diabetes

Bozbulut, Rukiye; Şanlıer, Nevin

doi:10.1016/j.tifs.2018.11.018

Cited by 68 publications

(35 citation statements)

References 76 publications

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“…Soluble DF such as oat and barley -glucans, inulin-type fructans and psyllium have been widely studied for their health benefits, including their ability to reduce post-prandial glucose alone and in a wide variety of food products (Bozbulut & Sanlier, 2019;Brennan & Cleary, 2005;Brennan, Derbyshire, Brennan, & Tiwari, 2012;Cassidy et al, 2018;Tosh, 2013;McRorie & McKeown, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Less frequent are longer segments of consecutively -(14) -linked Glcp with degree of polymerization (DP) 5-28. Molecular weight and structure of -glucans influence gelling properties and viscosity of polymer solution, which in turn have effects on end use potential (Bozbulut & Sanlier, 2019;Vaikousi, Biliaderis, & Izydorczyk, 2004).…”

Section: Introductionmentioning

confidence: 99%

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Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti

et al. 2020

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti

et al. 2020

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“…The beneficial effect of barley on serum insulin, blood glucose, and diabetes moderation is credited to the viscous fiber, β-glucan. It has been hypothesized that this benefit may be a function of the physical properties, especially the viscous and gel-forming soluble DF component of barley (Bozbulut and Sanlier 2019;Schloermann and Glei 2017). Soluble barley fiber, especially β-glucan, creates increased viscosity in the gut, slowing down the digestion rate of high glycemic index foods, stomach emptying, and glucose absorption (Bozbulut and Sanlier 2019).…”

Section: Mechanisms Of the Anti-diabetic Effects Of Barleymentioning

confidence: 99%

Health benefits of barley for diabetes

Idehen¹,

Wang²,

Sang³

2020

Journal of Food Bioactives

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Type 2 diabetes (T2D) is one of the most prevalent metabolic disorders in the United States. Increased blood glucose levels and improper crucial metabolism ensuing from insulin action, insulin secretion defect, or both are characteristics of this disease. The risk of developing T2D is associated with many factors, including obesity, race, inactivity, and genetics. Increased whole-grain (WG) consumption has been reported to lower the risk of obesity and T2D. Among WGs, barley shows a comparative advantage in its fiber content, especially the soluble fiber, beta-glucan (β-glucan), an active component credited for this benefit. Barley also contains important phytochemicals, mostly intertwined with its fiber, reported to also offer glycemic response benefits. The mechanism by which barley exerts these changes in glycemic response is not entirely understood. However, the physical properties of barley fiber, the function of microbial metabolites of fiber, short chain fatty acids, and the beneficial effects of its phytochemicals through multiple pathways have all been reported as the potential mechanisms for its antidiabetic effects. This review summarizes recent studies concerning the health-promoting benefit of barley in preventing and moderating the risk factors associated with diabetes and the potential underlying mechanisms.

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“…1,3-β-glucan is an important carbohydrate present in microalgae composition due to its applications in the food industry as a thickener, and health applications, especially in the protection against infections and also to inhibit cancer cell growth in vivo [44,47]. According to [48], the global β-glucan market was valued at USD 307.8 million in 2016, and it is predicted that in 2022, the global carbohydrate market could reach up to USD 476.5 million, which indicates the huge potential for development in many different types of applications.…”

Section: Applicationsmentioning

confidence: 99%

Concepts and Trends for Extraction and Application of Microalgae Carbohydrates

Souza¹,

Sanchez-Barrios²,

Rizzetti³

et al. 2020

Microalgae - From Physiology to Application

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The proposed chapter aims to provide a more in-depth explanation of the composition of carbohydrates in microalgae biomass, focusing on separation methods, chemistry, molecular characterization, as well as their application in several areas. The purpose of this review chapter is to show that biological products from microalgae have potential in health, food, and industry applications (materials and biofuel production). Steps for extraction and purification will be discussed, as well as the relationship between the type of microalgae and its composition, as a way of optimizing protocol selection and product making, without breaking down the cell to begin with (total carbohydrate extraction present in the cell). An overall overview of the current and prospective trends and methodologies for the use of microalgae carbohydrate will be included as starting points to shed light on some of the possible issues that currently do not allow the development and feasibility of microalgae biorefineries.

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Promising effects of β-glucans on glyceamic control in diabetes

Cited by 68 publications

References 76 publications

Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti

Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti

Health benefits of barley for diabetes

Concepts and Trends for Extraction and Application of Microalgae Carbohydrates

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