Β-glucan Content Research Articles

Evaluation of the biological activities of β-glucan isolated from Lentinula edodes.

Lentinula edodes (shiitake) is an edible mushroom that contains many constituents and β-glucan is considered a major polysaccharide. This study, therefore, aimed to characterize β-glucan and evaluate its activities. Fresh fruit bodies of L. edodes were used for β-glucan extraction and followed by analyses via Fourier transform infrared, nuclear magnetic resonance and high performance liquid chromatography confirming its characteristic structure. For evaluating biological activities of β-glucan, different concentrations (0·1-3·5 mg ml-1 ) were assessed. The optimal dose was 3·5 mg ml-1 that showed the highest scavenging radical ability (75·3%) confirms antioxidant activity, strong inhibition of the peroxyl radical (80·9%) to inhibit lipid peroxidation, elevation the inhibition percentage of both α-amylase (73·4%) and α-glucosidase (70·3%) indicates the antidiabetic properties, and highest AFB1 reduction (88%) which ensured the aflatoxin-detoxifying ability. In addition, antifungal activity of β-glucan was evaluated to inhibit sporulation process in Aspergillus niger and recorded with minimum inhibitory concentration of 2·5 mg ml-1 and minimum fungicidal concentration of 3 mg ml-1 . In a dose-dependent manner, higher concentration of β-glucan affects viability of tumour cells concomitant induces potent anti-cancer immune responses and inhibited the activity of topoisomerase I which are considered an important target for cancer chemotherapy. Therefore, L. edodes-β-glucan has the potential to act as a suggestive agent for antioxidant, antidiabetic, antifungal activity and aflatoxin detoxification.

Impact of Freeze- and Spray-Drying Microencapsulation Techniques on β-Glucan Powder Biological Activity: A Comparative Study.

The study compares the impact of freeze- and spray-drying (FD, SD) microencapsulation methods on the content of β-glucan, total polyphenols (TP), total flavonoids (TF), phenolic acids (PA), and antioxidant activity (AA) in commercially β-glucan powder (Pleurotus ostreatus) using maltodextrin as a carrier. Morphology (scanning electron microscopy- SEM), yield, moisture content (MC), and water activity (aw) were also evaluated in the samples. Our examinations revealed significant structural differences between powders microencapsulated by the drying methods. As compared to non-encapsulated powder, the SD powder with yield of 44.38 ± 0.55% exhibited more reduced (p < 0.05) values for aw (0.456 ± 0.001) and MC (8.90 ± 0.44%) than the FD one (yield: 27.97 ± 0.33%; aw: 0.506 ± 0.002; MC: 11.30 ± 0.28%). In addition, the highest values for β-glucan content (72.39 ± 0.38%), TPC (3.40 ± 0.17 mg GAE/g), and TFC (3.07 ± 0.29 mg QE/g) have been detected in the SD powder. Our results allow for the conclusion that the SD microencapsulation method using maltodextrin seems to be more powerful in terms of the β-glucan powder yield and its contents of β-glucan, TP, and TF as compared to the FD technique.

Magnolol as a potent antifungal agent inhibits Candida albicans virulence factors via the PKC and Cek1 MAPK signaling pathways.

Magnolol, a lignin compound extracted from Magnolia officinalis Cortex, has been found to have prominent antifungal effects against Candida albicans. However, the specific mechanism still remains unclear. Therefore, this study aimed to further explore the inhibition mechanism of magnolol against Candida albicans virulence factors and the related signaling pathways. By an XTT reduction assay, a hyphal formation assay, confocal laser scanning microscopy, transmission electron microscopy, a calcofluor white staining assay, and a cell wall β-glucan quantitative detection assay, we evaluated the inhibitory effects of magnolol against the adhesion, hyphal formation, biofilm viability, biofilm spatial structure, and cell wall ultrastructure of Candida albicans. Moreover, by RNA sequencing and qRT-PCR, we confirmed the effects of magnolol in inhibiting the gene expression of Candida albicans virulence factors and the related signaling pathways. The results revealed that the adhesion and hyphal formation of Candida albicans were inhibited significantly by magnolol. The viability and spatial structures of Candida albicans biofilms were further weakened. Candida albicans ultrastructure showed partial thinning of cell walls and even rupture, with cytoplasmic leakage. The cell wall intergrity and β-glucan content were also radically reduced. Moreover, magnolol caused significant inhibition of the expression of Candida albicans adhesion, invasion, hyphal formation, biofilm formation, β-1,3-glucan synthesis, and hydrolase secretion-related genes, including ALS1, ALS3, EFG1, EAP1, FKS1, FKS2, PLB2, and SAP2. Furthermore, the PKC pathway-related genes (RHO1, PKC1, BCK1, MKK2, MKC1) and Cek1 pathway-related genes (CDC42, CST20, STE11, HST7, CEK1) were also significantly downregulated, indicating that the inhibition of magnolol against Candida albicans virulence factors might be related to PKC and Cek1 MAPK signaling pathways. In conclusion, the findings of this study confirmed the inhibition mechanism of magnolol against Candida albicans virulence factors, which might be related to PKC and Cek1 MAPK pathways, thus laying the theoretical foundation for its clinical antifungal applications.

Comparative study of solid-state fermentation with different microbial strains on the bioactive compounds and microstructure of brown rice

The effects of solid-state fermentation (SSF) with Lactiplantibacillus plantarum, Saccharomyces cerevisiae, Rhizopus oryzae, Aspergillus oryzae, and Neurospora sitophila were determined on the bioactive compound content and grain microstructure of brown rice (BR). After SSF, the β-glucan, arabinoxylans, γ-oryzanol, thiamine, riboflavin, phenolic, and flavonoid contents increased by 147, 11.2, 30.5, 16.9, 21.1, 76%, and 49.6%, respectively, indicating a marked increase in bioactive compound content. In addition, the water-soluble dietary fiber and arabinoxylan contents, and free phenolic and flavonoid contents significantly increased (p < 0.05). These changes were consistent with the microstructural changes observed after SSF, i.e., the outer cortex was rough, cracked, porous and separated from the starch endosperm, which was also cracked and porous; this should increase the dietary bioavailability of the bioactive compounds. SSF, especially with A. oryzae and Lb. plantarum, greatly enhanced the bioactive compound content in BR and has great potential in BR processing.

Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau.

The nutritional composition, polyphenol and anthocyanin composition, and antioxidant capacity of 52 colored highland barley were evaluated. The results showed that the protein content of highland barley in the black group was the highest, the total starch and fat contents in the blue group were the highest, the amylose content in the purple group was quite high, the fiber content in the yellow group was quite high, and the β-glucan content of the dark highland barley (purple, blue and black) was quite high. The polyphenol content and its antioxidant capacity in the black group were the highest, while the anthocyanin content and its antioxidant capacity in the purple highland barley were the highest. Ten types of monomeric phenolic substances were the main contributors to DPPH, ABTS, and FRAP antioxidant capacity. All varieties could be divided into four categories according to nutrition or function. The grain color could not be used as an absolute index to evaluate the quality of highland barley, and the important influence of variety on the quality of highland barley also needed to be considered. In actual production, suitable raw materials must be selected according to the processing purpose and variety characteristics of highland barley.

Application of Plackett-Burman Experimental Design for Investigating the Effect of Eight Phytohormones on Malt Quality Parameters

Barley is the major raw material for the malting and brewing industries. Seed germination is a fundamental process for malting and is affected by physical and chemical factors, especially plant hormones. It is well recognized that the phytohormones gibberellic acid (GA) and abscisic acid (ABA) are the primary hormones that antagonistically regulate barley germination. Other plant hormones, including auxin (IAA), ethylene (ET), brassinosteroid (BR), jasmonic acid (JA), salicylic acid (SA), cytokinins (CTKs), and strigolactone (SLs) also regulate seed germination by mediating the ABA/GA balance. In this study, the effects of eight hormones added during barley germination were investigated. An efficient design of the experimental method was employed to assess the effect of eight factors (α-amylase, β-amylase, limit dextrinase, β-glucanase, wort sugar profile, FAN, and β-glucan content) on epicotyl and root elongation. Almost all studied phytohormones played a significant role on barley epicotyl elongation. GA, ET, BA (benzylaminopurine), and zeatin (ZEA) exerted an increased effect, while ABA, SA, and BR showed a decreased effect for α-amylase, β-amylase, limit dextrinase, and β-glucanase activity. Results showed that in addition to GA and ABA, that SA, ET, BR, BA, ZEA, and JA also had significant effects on malt quality. The balance between these phytohormones is vital to the malting quality of barley. Future applications of these results could improve current recognition about the effects of phytohormones on malting and provide concrete ideas for enhancing malt quality.

Waxy Barley Yield and Grain β-Glucan Content Affected by Heterogeneous Soil Properties in Differently Managed Fields

Waxy Barley Yield and Grain β-Glucan Content Affected by Heterogeneous Soil Properties in Differently Managed Fields

Effect of pearling on composition, microstructure, water migration and cooking quality of highland barley (Hordeum vulgare var. Coeleste Linnaeus)

Highland barley (HB) has become popular due to its nutritional benefits, and pearling as a necessary process that could broaden its applications. The influence of pearling on the composition, microstructure, water migration and cooking characteristics of HB was investigated. With different degrees of pearling (DOPs), the levels of nutritious components except for starch and β-glucan, decreased, and the β-glucan content gradually increased and reached a plateau when the DOP was over 15%. Pearling can significantly shorten the cooking time by removing different tissues, and removal of the pericarp layer had significant influence by reducing the cooking time by 17 min (i.e., HB with DOP 5%). From the result of Peleg model fitting and low-field nuclear magnetic resonance spectroscopy, the saturated water absorption of HB did not differ for a DOP 5% and above, and cooking mainly increased the amount of moderately bound water and added small amount of bound water.

Study on preparation of selenium nanoparticles stabilised in water-soluble β-glucan by gamma Co-60 irradiation

The colloidal solutions of selenium nanoparticles (SeNPs) stabilised in water-soluble β-glucan were successfully prepared by the gamma ray (Co-60) irradiation method. The saturation dose for complete reduction of solutions contained 40, 60, 80, 100, and 120 ppm Se4+ were determined at 4, 6, 8, 10, and 12 kGy, respectively. The structural characteristic and particle size were analysed by Fourier transform infrared spectrophotometer (FTIR) and Dynamic light scattering (DLS). The obtained results showed that the increase of β-glucan concentration from 1 to 4% or pH of sample from 5 to 10 caused a slight change of particle size but strongly affected the particle size distribution in the product. The particle size of the product was almost unchanged after 60 days stored at 0 and 4oC conditions, but a slight increase was observed in the sample stored at room temperature after 30 days. In addition, the antioxidant activity of SeNPs/β-glucan was much higher than that of vitamin C at the same tested concentration and this activity was increased by the increase of reaction time. The smaller particles size in the product displayed the higher antioxidant activity. These results indicated that SeNPs/β-glucan prepared by irradiation method is a very promising product for application in the fields of cosmetic and functional food.

Indirect Measurement of β-Glucan Content in Barley Grain with Near-Infrared Reflectance Spectroscopy.

β-Glucan is a component of barley grains with functional properties that make it useful for human consumption. Cultivars with high grain β-glucan are required for industrial processing. Breeding for barley genotypes with higher β-glucan content requires a high-throughput method to assess β-glucan quickly and cheaply. Wet-chemistry laboratory procedures are low-throughput and expensive, but indirect measurement methods such as near-infrared reflectance spectroscopy (NIRS) match the breeding requirements (once the NIR spectrometer is available). A predictive model for the indirect measurement of β-glucan content in ground barley grains with NIRS was therefore developed using 248 samples with a wide range of β-glucan contents (3.4%–17.6%). To develop such calibration, 198 unique samples were used for training and 50 for validation. The predictive model had R2 = 0.990, bias = 0.013% and RMSEP = 0.327% for validation. NIRS was confirmed to be a very useful technique for indirect measurement of β-glucan content and evaluation of high-β-glucan barleys.

Transformation of mixtures of olive mill stone waste and oat bran or Lathyrus clymenum pericarps into high added value products using solid state fermentation

The main objective of this study concerns the bioconversion of agro-industrial wastes into high added value products, such as proteinaceous animal feed, using Solid State Fermentation process (SSF). For this purpose, the Olive Mill Stone Waste (OMSW) which is known to contain low amounts of proteins and a high concentration of anti-nutritional substances was used as substrate. Subsequently, OMSW was fermented with Oat Bran (OB) or Lathyrus clymenum pericarp (LP) in proportions varying from 10 %w/w to 30 %w/w, applying SSF process initiated by Pleurotus ostreatus utilizing latter’s secreted enzymes for their degradation. The respective results indicated that the addition of 30 %w/w of OB, resulted in a 39% increase of the protein content at the end of fermentation (Day 21). In addition, we observed a 5-fold increase of 1,3–1,6 β-glucan content and a simultaneous decrease of unwanted lignin of 24%. The addition of 20 %w/w of LP afforded, at the end of fermentation (Day 21), an increased protein content of 57%, a 3-fold increase in 1,3–1,6 β-glucans and a decrease in lignin concentration of 13%. These findings demonstrate the potential of the LP utilization by using SSF process, for the production of high nutritional value dietary supplements for animal feed. This endeavor constitutes the first literature report for the utilization of the agro-industrial waste LP. The developed methodology herein is considered as crucial for the circular economy since it refers to the reuse of agro-industrial wastes and the production of a high added-value product.

CHANGES IN THE CONTENT OF β -GLUCANS DURING THE MALTING PROCESS

β-glucans are non-starch polysaccharides found in the cell walls of endosperm. A high content of these polysaccharides in barley grain causes inadequate grain modification during the malting process, due to the fact that β-glucans inhibit enzymes to enter the cell walls of the endosperm. During malting process, barley germinates and produces hydrolytic enzymes that de-structure the endosperm, making the grains soft and friable. During mashing process, β-glucans lower the brewing yield and moreover they cause turbidity of brewed beer. The goal of this work was to analyse the degradation process of β-glucan content during the malting process. Two methods such as the enzymatic method and the flow injection analysis method were used to analyse the content of β-glucan in barley grain, in germinated grain as well as in the malt and in wort. Results showed the decrease of β-glucan content from barley to wort, β-glucans were degraded by 97 %. All evaluated varieties fulfilled requirements for β-glucan content in wort, values were lower than 250 mg.dm-3. Moreover, a positive significant correlation among the content of β-glucan in malt and the viscosity of worth was found but on the other hand significant correlation among the β-glucan content in wort and the viscosity was not proven. Statistical significant correlation was proven among the starch content in barley grain and friability of malted grain.

Estimation of Iron Availability in Modified Cereal β-Glucan Extracts by an in vitro Digestion Model.

For cereal-based foods rich in dietary fibers, iron bioavailability is known to be poor. For native cereal β-glucan extracts, literature has demonstrated that the main factor impacting the bioavailability is phytic acid, which is often found in association with dietary fibers. During food processing, β-glucan can undergo modifications which could potentially affect the equilibrium between phytic acid, fiber, and iron. In this study, an in vitro digestion was used to elucidate the iron dialysability, and hence estimate iron availability, in the presence of native, chelating resin (Chelex)-treated, oxidised, or partially hydrolysed oat and barley β-glucan extracts (at 1% actual β-glucan concentration), with or without phytase treatment. It was confirmed that pure, phytic acid-free β-glucan polysaccharide does not impede iron availability in cereal foods, while phytic acid, and to a smaller extent, also proteins, associated to β-glucan can do so. Neither Chelex-treatment nor partial hydrolysis, 2,2,6,6-tetramethylpiperidine 1-oxyl (TEMPO) or NaIO4 oxidation significantly influenced the phytic acid content of the β-glucan extracts (ranging 2.0–3.9%; p > 0.05). Consequently, as long as intrinsic phytic acid was still present, the β-glucan extracts blocked the iron availability regardless of source (oat, barley) or Chelex-treatment, partial hydrolysis or NaIO4-oxidation down to 0–8% (relative to the reference without β-glucan extract). Remarkably, TEMPO-oxidation released around 50% of the sequestered iron despite unchanged phytic acid levels in the modified extract. We propose an iron-mobilising effect of the TEMPO product β-polyglucuronan from insoluble Fe(II)/phytate/protein aggregates to soluble Fe(II)/bile salt units that can cross the dialysis membrane. In addition, Chelex-treatment was identified as prerequisite for phytase to dramatically diminish iron retention of the extract for virtually full availability, with implications for optimal iron bioavailability in cereal foods.

Antidiabetic and Hypolipidemic Efficiency of Lactobacillus plantarum Fermented Oat (Avena sativa) Extract in Streptozotocin-Induced Diabetes in Rats

Antidiabetic properties of fermented foods have been previously demonstrated. This study aimed to examine the antidiabetic and hypolipidemic potential activities of L. plantarum fermented oat extract in Streptozotocin-induced diabetic rats. Firstly, inoculating 1% of L. plantarum starter culture in 10% whole oat flour in aqueous media resulted in 8.36 log CFU mL−1 and pH 4.60 after 72 h of fermentation at 37 °C. With time progression of oat fermentation, total phenolic content (TPC), antioxidant activity (AOA), and γ-aminobutyric acid (GABA) contents were significantly increased up to 72 h. On the contrary, a significant reduction in β-glucan content was observed only after 72 h of fermentation. Secondly, separated aqueous extracts, i.e., unfermented oat extract (UFOE) and L. plantarum fermented oat extract (LFOE) were examined in vivo in a rat model, which consisted of five groups. Group 1 (negative group, NR); GROUP 2 (positive group, STZ), intraperitoneally injected with a single dose of 45 mg kg−1 BW of Streptozotocin and administered 7 mL of distilled water orally per day; Group 3 (STZ+MET), diabetic rats orally administered 50 mg of metformin kg−1 BW daily; Group 4 (STZ+UFOE), diabetic rats orally administered 7 mL of UFOE daily; and Group 5 (STZ+UFOE), diabetic rats orally administered 7 mL of LFOE daily for 6 weeks. Monitoring random blood glucose (RBG) and fasting blood glucose (FBG) showed that both the UFOE and the LFOE alleviated hyperglycemia in the STZ-induced diabetic rats. The extracts were significantly efficient in improving serum lipid profiles as compared with the positive group. Moreover, liver and kidneys’ functions were improved, and both extracts promoted hepatoprotective and nephroprotective characteristics. Furthermore, the administration of the UFOE and the LFOE efficiently attenuated GSH, CAT, and SOD enzymes and decreased MDA levels as compared with the positive group. In conclusion, data indicate the potential of UFOE and LFOE in future strategies as functional supplements against diabetes and diabetes-related complications.

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

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.

Nutrition and Sensory Evaluation of Solid-State Fermented Brown Rice Based on Cluster and Principal Component Analysis.

Consumption of brown rice (BR) contributes to the implementation of the grain-saving policy and improvement of residents’ nutrient status. However, the undesirable cooking properties, poor palatability, and presence of anti-nutritional factors limit the demand of BR products. To enhance its quality, BR was solid-state fermented with single and mixed strains of Lb. plantarum, S. cerevisiae, R. oryzae, A. oryzae, and N. sitophila. Effects of solid-state fermentation (SSF) with different strains on the nutrition and sensory characteristics of BR were analyzed by spectroscopic method, chromatography, and sensory assessment. Contents of arabinoxylans, β-glucan, γ-oryzanol, phenolic, and flavonoid were significantly increased by 41.61%, 136.02%, 30.51%, 106.90%, and 65.08% after SSF, respectively (p < 0.05), while the insoluble dietary fiber and phytic acid contents reduced by 42.69% and 55.92%. The brightness and sensory score of BR significantly improved after SSF. Furthermore, cluster analysis (CA) and principal component analysis (PCA) were employed to evaluate BR quality. Three clusters were obtained according to CA, including BR fermented for 30 h and 48 h, BR fermented for 12 h, and the control group. Based on PCA, the best SSF processing technology was BR fermented with Lb. plantarum (0.5%, v/w) and S. cerevisiae (0.5%, v/w) at 28 °C for 48 h (liquid-to-solid ratio 3:10).

Genome analysis in Avena sativa reveals hidden breeding barriers and opportunities for oat improvement

Oat (Avena sativa L.) is an important and nutritious cereal crop, and there is a growing need to identify genes that contribute to improved oat varieties. Here we utilize a newly sequenced and annotated oat reference genome to locate and characterize quantitative trait loci (QTLs) affecting agronomic and grain-quality traits in five oat populations. We find strong and significant associations between the positions of candidate genes and QTL that affect heading date, as well as those that influence the concentrations of oil and β-glucan in the grain. We examine genome-wide recombination profiles to confirm the presence of a large, unbalanced translocation from chromosome 1 C to 1 A, and a possible inversion on chromosome 7D. Such chromosome rearrangements appear to be common in oat, where they cause pseudo-linkage and recombination suppression, affecting the segregation, localization, and deployment of QTLs in breeding programs.

Bioconversion of High-Calorie Potato Starch to Low-Calorie β-Glucan via 3D Printing Using Pleurotus eryngii Mycelia.

Edible fungi play an important role in material and energy cycling. This study explored the role of Pleurotus eryngii mycelia in the transformation of potato high-calorie starch to low-calorie β-glucan. First, the 3D printing performance of the potato medium was optimized. After inoculating the fermentation broth of Pleurotus eryngii in 3D printing, we studied the microstructure and material composition of the product. Along with the increase in 3D printing filling ratio, the starch content of the culture product decreased from 84.18% to 60.35%, while the starch content in the solid medium prepared using the mold was 67.74%. The change in β-glucan content in cultured products was opposite to that of starch, and the content of the culture product increased from 12.57% to 24.31%, while the β-glucan content in the solid medium prepared using the mold was 22.17%. The amino acid composition and content of the 3D printing culture system and solid culture products prepared using the mold were similar. The 3D printing culture system promoted the bioconversion efficiency of mycelia. It also showed high application potential of Pleurotus eryngii mycelia for the preparation of low-calorie food.

Cereal grain fiber composition modifies phosphorus digestibility in grower pigs.

Increased fermentable carbohydrates (e.g., β-glucan, amylose) may increase endogenous losses including for P, and thereby reduce apparent total tract digestibility (ATTD) of P. The present study assessed effects of barley cultivars varying in fermentable starch and fiber on apparent ileal digestibility (AID) and ATTD of P, myo-inositol 1,2,3,4,5,6-hexakis (dihydrogen phosphate; InsP6) and Ca, and standardized total tract digestibility (STTD) of P and the presence of lower inositol phosphates (InsP) compared to wheat. In a 6 (period) × 5 (diet) Youden square, seven ileal-cannulated barrows (initial BW, 27.7 kg) were fed diets containing 80% of one of five cereal grains differing in amylose, β-glucan, and fiber content: 1) high-fermentable, high-β-glucan, hull-less barley (HFB); 2) high-fermentable, high-amylose, hull-less barley (HFA); 3) moderate-fermentable, hull-less barley (MFB); 4) low-fermentable, hulled barley (LFB); and 5) low-fermentable, Canadian Western Red Spring wheat (LFW). On dry matter (DM) basis, cereal grains contained between 0.32% to 0.53% total P and 0.24% to 0.50% InsP6-P. The InsP6-2-P was calculated as the sum of all detected InsP-P (InsP6-P to InsP2-P) in the sample. The P release of degraded InsP-P was calculated by using the following equation: sum InsP6-2-Pdiet (g/kg DM) × (AID or ATTD sum InsP6-2-P (%)/ 100). Data were analyzed using a mixed model with diet as fixed effect, and pig and period as random effects. On DM basis, diets contained 41.4% to 50.6% starch, 0.88% to 8.54% β-glucan, 0.81% to 0.89% total P, and 0.19% to 0.35% InsP6-P. The MFB, LFB, and LFW had greater (P < 0.05) diet AID of P than HFB and HFA, and MFB had greater (P < 0.05) diet ATTD and STTD of P than HFB. The ATTD of InsP6-P was greater (P < 0.05) for HFB than LFB and the ATTD of the sum InsP6-2-P was greater (P < 0.05) for HFB and HFA than LFB. Total tract P release was greater (P < 0.001) for HFB, HFA, and LFW than MFB and LFB. The LFW had greater (P < 0.05) ATTD of Ca than LFB. Diet β-glucan content was not correlated with STTD of P (R2 = 0.03) or ATTD of InsP6 (R2 = 0.05). In conclusion, cereal grains high in fermentable fiber, e.g., amylose and β-glucans included in specific hull-less barley cultivars, had lower diet AID, ATTD, and STTD of P, but greater ATTD of InsP6-P and sum InsP6-2-P. Carbohydrate fermentation, thus, results in greater total tract P release from InsP-P hydrolysis.

Medicinal, nutritional, and nutraceutical potential of Sparassis crispa s. lat.: a review.

Sparassis crispa is an edible mushroom exhibiting a wide range of medicinal properties. It is recognized for therapeutic value because of the high β-glucan content in the basidiomes. The broad range of its reported curative effects include anti-tumour, anti-cancer, immune-enhancing, hematopoietic, anti-angiogenic, anti-inflammatory, anti-diabetic, wound-healing, antioxidant, anti-coagulant, and anti-hypertensive properties. However, most of the studies are conducted on immunomodulatory and anticancer activities. Besides this, it also exhibits anti-microbial properties due to the presence of sparassol. Technology is now available for the cultivation of S. crispa on coniferous sawdust. This review is an attempt to focus on its distribution, taxonomy, chemical composition, medicinal properties, potential applications, and artificial cultivation.