Structural characterization of water soluble β-glucan of oat bran

Johansson, Liisa; Virkki, Liisa; Maunu, Sirkka Liisa; Lehto, Markku; Ekholm, Päivi; Varo, Pertti

doi:10.1016/s0144-8617(99)00157-5

Cited by 97 publications

(52 citation statements)

References 16 publications

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“…2) along with the decreased 1/K ic and K FQ found in our study also suggests this competition. Similarly, one previous study showed that a soluble polysaccharide and oligosaccharide (arabic gum and b-cyclodextrin) were able to decrease the quenching of a-amylase by procyanidins due to potential interactions between polysaccharides and procyanidins which induced a decrease in the size of procyanidin-amylase aggregates (Soares et al, 2009) (Johansson et al, 2000). CP contains a backbone of partially methyl esterified a-(1e4) linked galacturonosyl residues with occasional rhamnose insertions to which may be attached neutral galactan and/or oligosaccharide side chains.…”

Section: Discussionmentioning

confidence: 77%

Soluble polysaccharides reduce binding and inhibitory activity of tea polyphenols against porcine pancreatic α-amylase

2018

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Mixed linkage b-glucan Kinetics of inhibition Fluorescence quenching a b s t r a c tThe effects of three soluble polysaccharides on the inhibitory activity of tea polyphenols against porcine pancreatic a-amylase (PPA) were studied through PPA inhibition, half inhibition concentration (IC 50 ), inhibition kinetics and fluorescence quenching. The results show that citrus pectin, wheat arabinoxylan and oat b-glucan could each increase the IC 50 values and competitive inhibition constants (K ic ), and decrease the fluorescence quenching constants (K FQ ) of tea polyphenols interacting with PPA. The data show a competitive interaction equilibrium among polysaccharides, polyphenols and PPA. For individual polyphenols, there were negative linear correlations between both the values of 1/K ic and K FQ and that of IC 50 with and without polysaccharides, indicating that the decreased inhibitory activity of polyphenols induced by the polysaccharides was caused by the reduced binding of polyphenols with PPA. Additionally, the slopes of the linear relationship between IC 50 and K ic and that between K FQ and 1/K ic remained stable with and without polysaccharides, suggesting that these constants may be combined to characterize the effects of soluble polysaccharides on the PPA inhibition by polyphenols.

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Section: Discussionmentioning

confidence: 77%

Soluble polysaccharides reduce binding and inhibitory activity of tea polyphenols against porcine pancreatic α-amylase

2018

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“…Johansson et al [40] used two-dimensional correlation NMR for structural characterization of water soluble β-glucan. They showed that the glucose units are joined with 1,3-and 1,4-linkages only, and that no other linkages exist.…”

Section: Jiang and Vasanthammentioning

confidence: 99%

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

et al. 2015

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Oat and barely are cereal crops mainly used as animal feed and for the purposes of malting and brewing, respectively. Some studies have indicated that consumption of oat and barley rich foods may reduce the risk of some chronic diseases such as coronary heart disease, type II diabetes and cancer. Whilst there is no absolute consensus, some of these benefits may be linked to presence of compounds such as phenolics, vitamin E and β-glucan in these cereals. A number of benefits have also been linked to the lipid component (sterols, fatty acids) and the proteins and bioactive peptides in oats and barley. Since the available evidence is pointing toward the possible health benefits of oat and barley components, a number of authors have examined techniques for recovering them from their native sources. In the present review, we summarise and examine the range of conventional techniques that have been used for the purpose of extraction and detection of these bioactives. In addition, the recent advances in use of novel food processing technologies as a substitute to conventional processes for extraction of bioactives from oats and barley, has been discussed.

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“…SOG and IOG used in this experiment were prepared by the method of Johonsson et al [19] with minor modifications. Commercial oat bran was comminuted with a HL-100 mill (Shanghai Sainai Instruments Co., Ltd., Shanghai, China), the powder that passed through a 0.3 mm screen was defatted with ether.…”

Section: Oat Soluble and Insoluble β-Glucanmentioning

confidence: 99%

Effect of Oat Soluble and Insoluble β-glucan on Lipid Metabolism and Intestinal<i> </i><i>Lactobacillus</i> in High-fat Diet-induced Obese Mice

Dong¹,

Zhu²,

Li³

et al. 2014

JFNR

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In this study, high-fat diet-induced obese mice were administered oat soluble (SOG) and insoluble β-glucan (IOG) at different doses. Mice were sacrificed after 6 weeks, body weight, serum lipid level, fecal pH value, fecal bile acid excretion and total colonic short-chain fatty acid (SCFA) concentration was measured. Mesenteric adipocyte count and size were also evaluated histologically. The population of Lactobacillus in colon was determined. Compared with obese mice administered normal saline, body weight, serum cholesterol, triglycerides and the lipoprotein profile were significantly decreased (p<0.05) in mice administered SOG and IOG. The fecal pH value was significantly decreased (p<0.05), while both fecal bile acid excretion and total colonic SCFA concentration were significantly increased (p<0.05). In addition, it exhibited an increase of fat cell count and a decrease of cell size. SOG and IOG restored the number of Lactobacillus in colon (p<0.05). IOG was more effective on weight-loss while SOG might play a more important role in improving serum lipids and the efficacy of promoting growth of Lactobacillus is similar. A dosage of 2 g⋅kg -1 ⋅BW (Body Weight) produced the most significant effect. These data were anticipated to support the prebiotic property and anti-obesity effect of oat β-glucan.

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Structural characterization of water soluble β-glucan of oat bran

Cited by 97 publications

References 16 publications

Soluble polysaccharides reduce binding and inhibitory activity of tea polyphenols against porcine pancreatic α-amylase

Soluble polysaccharides reduce binding and inhibitory activity of tea polyphenols against porcine pancreatic α-amylase

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

Effect of Oat Soluble and Insoluble β-glucan on Lipid Metabolism and Intestinal<i> </i><i>Lactobacillus</i> in High-fat Diet-induced Obese Mice

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