Biotechnological Addition of β-Glucans from Cereals, Mushrooms and Yeasts in Foods and Animal Feed

Viola Chiozzi,Sofia Agriopoulou,Christos Eliopoulos,Theodoros Varzakas,Hesham A El Enshasy,Dimitrios Arapoglou,Giorgos Markou

doi:10.3390/pr9111889

Abstract

Varied cereal plants including, mushrooms, yeast, bacteria and algae are important sources of β-glucans, and many extraction procedures have been used in order to recover these valuable naturally occurring polysaccharides. The rheological and molecular properties of β-glucans can be utilized to be incorporated into various foods and to offer properties extremely beneficial to human health. Their functional effects are mainly determined by their molecular and structural characteristics. Consumption of foods fortified and enriched with β-glucans can contribute to the treatment of certain chronic diseases. Reduced cholesterol, cardiovascular and diabetic risk and moderate glycemic response of foods have been recorded with the consumption of these biologically active compounds. In addition, β-glucans are characterized by anti-cancer, antioxidant, anti-inflammatory and antiviral activities. As β-glucans interact with the foods in which they are incorporated, this review aims to discuss recent applications with quality and nutritional results of β-glucans incorporation with foods such as beverages, dairy, bakery, meat and pasta products, as well as their addition in animal feeds and their uses in other fields such as medicine.

Highlights

Human health is inextricably linked with food safety and nutrition which are considered as two of the most important factors
This study investigated β-glucans’ impact from S. cerevisiae in rabbits’ treatment, which were infected by Pythium insidiosum
Consumption of foods with β-glucans has been proven to contribute to human health with many beneficial properties

Summary

Introduction

Human health is inextricably linked with food safety and nutrition which are considered as two of the most important factors. Functional are considered the foods which have the potential to provide with extra health benefits by encouraging and combating chronic diseases, and to fulfil the basic human nutrients [1]. According to the European Union, dietary fibers are considered to be the carbohydrate polymers which are composed of three or more monometric units, which are not digested or absorbed by the human intestine [3]. Cereals such as oat and barley are known for their rich soluble fiber content and especially β-glucans.

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