Β-glucan Content Research Articles

Parabiotic immunomodulatory activity of yeast cell wall polysaccharides from Saccharomyces cerevisiae and S. boulardii

Yeast, particularly Saccharomyces cerevisiae, is widely regarded as a nutritional supplement in the food and feed industries. Notably, Saccharomyces boulardii is promoted as a probiotic strain for its efficacy in gastrointestinal disorders. Despite genetic similarities to S. cerevisiae, S. boulardii is distinguished from S. cerevisiae by unique features like cell wall composition, which is crucial for immune activation. This study evaluated the cell wall polysaccharide contents of S. boulardii and S. cerevisiae and their immunomodulatory activity on Raw 264.7 cell. Results showed an increased secretion of pro-inflammatory factors (TNF-α, IL-6, and NO) and the anti-inflammatory factor IL-10. Remarkably S. boulardii cell extracts had a more pronounced effect than S. cerevisiae cell extracts. The immunomodulatory activity is linked to the MAPK(ERK)/NF-κB pathway, activated by β-glucan and mannan via Dectin-1 and Dectin-2 receptors. This difference in immune response are attributed to variations in content of mannan and β-glucan in their cell walls.

Innovation of tempeh from jack bean (Canavalia ensiformis) fermented with Mosaccha inoculum

Tempeh is a traditional Indonesian food made from soybeans fermented with Rhizopus oligosporus. The development of tempeh from jack beans fermented with a tempeh starter containing a combination of Rhizopus oligosporus and Saccharomyces cerevisiae (Mosaccha inoculum) represents a new innovation. This study aims to evaluate the influence of Mosaccha inoculum on the microbiological and sensory properties of jack bean tempeh. The experiment was designed using a Completely Randomized Block Design with a single factor at six levels, each repeated four times: 0.2% Mosaccha inoculum, 0.4%, 0.6%, 0.8%, 1%, and Raprima 0.5% as the control. The best jack bean tempeh was further analyzed for its nutritional content, HCN levels, and β-glucan content. The results showed that the addition of 0.6% Mosaccha inoculum produced the highest quality jack bean tempeh. This tempeh had a characteristic tempeh aroma with a slight yeast scent, a white color, evenly distributed mycelium growth, and a firm texture that did not easily crumble. Based on sensory evaluation, the taste and overall acceptability of this tempeh were well-liked. The best jack bean tempeh had a moisture content of 58.72%, total mold count of 7.58 log CFU/g, total yeast count of 8.99 log CFU/g, protein content of 15.83%, fat content of 10.92%, ash content of 1.14%, crude fiber content of 0.89%, HCN content of 2.47 ppm, and β-glucan content of 0.904%. This study demonstrates that jack bean tempeh produced with a 0.6% Mosaccha inoculum concentration offers a high-quality and nutritionally valuable alternative to traditional tempeh.

Microstructure of starch complexes coated with arabinoxylans and β-glucans: Effect on gelatinization and digestion properties

Research has shown that the presence of a complete cell wall structure in the grain endosperm reduces the digestibility of grains (starch) in the human body. In this study, composite structures of diverse contents of arabinoxylan (AX) and β-glucan (BG) in combination with wheat starch were constructed to simulate the grid structure formed by the combination of starch granules wrapped within cell walls in the starch endosperm. The gel properties following gelatinization and aging of the complexes were analyzed using rheology, differential scanning calorimetry, X-ray scanning, and infrared spectroscopy. Based on this, the differences in the in vitro digestion process of starch complexes were investigated, and the digestion mechanism was explored to offer a theoretical basis for the development of starch-based foods with a low glycemic index. The synergistic effect of AX and BG was found to promote the entanglement and aggregation of molecules, AX and BG inhibits the gelatinization of starch. AX/BG (10 % blend proportion) significantly inhibited starch digestion in the starch complexes, with the lowest hydrolysis rate (76.7 %), which may be because AX and BG wrap the starch particles effectively.

High-Energy Fluidic Microfluidizer Produced Whole Germinant Oat Milk: Effects on Physical Properties and Nutritional Quality.

Whole oat milk (WOM) was prepared from germinated oat by an innovatively designed high-energy fluidic microfluidizer (HEFM). The results indicated that germination treatment significantly raised the content of total protein, γ-aminobutyric acid, total phenolics, and reducing sugar, while it decreased the content of total starch and β-glucan. Oat with a germination time of 48 h had the best nutritional quality for producing WOM. The physical stability of the WOM prepared from germinated oat was effectively improved by HEFM treatment. The apparent viscosity increased, the instability index reduced from 0.67 to 0.37, and the precipitate weight ratio decreased from 13.54% to 9.51%. As the pressure of the HEFM increased from 0 to 120 MPa, the particle size decreased from 169.5 to 77.0 µm, which was helpful to improve the physical stability of the WOM. Meanwhile, the color of the WOM became whiter after the HEFM treatment. The content of β-glucan and soluble protein in the WOM significantly increased, which was due to the disruption of cells by the HEFM processing. The optimal HEFM pressure for WOM production is 120 MPa. This study provided a new way to produce whole oat milk with a high nutritional quality and good physical properties.

Disruption of the pkac2 gene in Pleurotus ostreatus alters cell wall structures and enables mycelial dispersion in liquid culture.

In this study, we developed a mycelial dispersion strain by disrupting the pkac2 gene in the white-rot fungus Pleurotus ostreatus. pkac2 is a catalytic subunit gene of protein kinase A, which regulates several transcription factors related to cell wall synthesis. Liquid cultures of the Δpkac2 strains showed very high mycelial dispersibility and were visibly different from the wild-type strain (WT). Although growth on agar medium was slower than that of WT, Δpkac2 strains grew faster in liquid culture and had approximately twice the mycelial dry weight of WT after 5 d of culture. Microscopic observations showed that the cell walls of the Δpkac2 strains were thinner compared to WT. The β-glucan content in the cell walls decreased in the pkac2 disruptants, although the transcription levels of β-glucan synthase genes increased. Furthermore, the Δpkac2 strains showed decreased hydrophobicity and stress tolerance compared to WT. These results indicate that disruption of the pkac2 gene in P. ostreatus alters the structure of the cell wall surface layer, resulting in high-density cultures due to mycelial dispersion.

Utilization of Microencapsulated Polyphenols to Enhance the Bioactive Compound Content in Whole Grain Bread: Recipe Optimization

In today’s health-conscious society, there is an increasing consumer demand for functional foods that not only satisfy nutritional needs but also promote overall well-being. The aim of this study was to develop a bread formulation enriched with microencapsulated polyphenols, oat β-glucan concentrate, and sour fermented beetroot juice to enhance its nutritional profile and health benefits. To protect sensitive polyphenols from thermal degradation during baking, the microencapsulation technique was employed to maintain their bioactivity. The influence of these ingredients on the physio-chemical parameters of bread (dough viscosity, hardness, porosity, bioactive ingredients content, color, and volatile compounds profiles), as well as sensory acceptability, was evaluated. Using response surface methodology, the formulation was optimized to achieve a product with high polyphenol and β-glucan content. The optimized formulation included a content of 4.60% sour fermented beetroot juice, 6.29% β-glucan concentrate, and 2.77% microencapsulated polyphenols. The final bread demonstrated significant antioxidant activity and high consumer acceptability, indicating its potential as a functional alternative to traditional bread. This innovative approach addresses the demand for healthier food options and emphasizes the role of functional ingredients in improving dietary quality and promoting health benefits.

Assessment of Bioactive Compounds and Physiological Activities of Ethanolic and Aqueous Extracts from Black Rice, Black Rice Bran, and Milled Black Rice

Black rice (BR) is considered one of the healthiest foods worldwide. This study assessed the bioactive compound contents and antioxidant activities of the distilled water (DW) and 80% ethanol (EtOH) extracts of BR, black rice bran (BRB), and milled black rice (MBR). In addition, their anti-obesity, anti-obesogenic, and anti-muscle atrophy effects were comparatively evaluated. The results revealed that the 80% EtOH extract of BR contained higher contents of β-glucan, total flavonoids, and total phenolics (26.97 ± 0.70 mg gallic acid equivalents (GAE)/g and 16.58 ± 0.37 mg quercetin equivalents (QE)/g, respectively) and showed higher antioxidant activity than those of the BRB and MBR extracts. On the other hand, BRB contained the highest content of γ-oryzanol, which was 15.12 ± 0.03 mg/g. Moreover, the 80% EtOH extract of BR exhibited a stronger anti-obesogenic effect by downregulating adipogenesis-related proteins (PPAR-γ, C/EBP-α, and FAS) and upregulating lipolysis-related proteins (PGC-1α and CPT-1), while the BRB extract effectively increased myotube diameter and fusion index. Overall, these findings indicate that the 80% EtOH extracts of BR, BRB, and MBR, particularly the BR extract, have high potential as natural antioxidants and anti-obesity agents, with BRB showing promise in preventing muscle atrophy.

A functional barley-based fermented soup (tarhana) with high β-glucan content

A functional barley-based fermented soup (tarhana) with high β-glucan content

Influence of Terroir on the Grain Composition, and Volatile Profile of Irish Grain (Wheat) New Make Spirit

Terroir refers to the combination of environmental factors, such as climate, soil, and agricultural practices, that shape the characteristics of a crop, contributing to the unique qualities of the final product. The concept has been traditionally linked to wine, but some recent findings suggest that it also holds importance for distilled spirits. The expanding Irish distilling sector is shifting towards local raw materials such as wheat and rye, driven by regulatory changes, economic benefits, and consumer demand for sustainable local products. This research examines the effects of wheat variety, geographical location, and harvest year on grain composition and volatile composition of the new make spirit. For this study, twenty lab-scale wheat whiskey samples were produced from five different wheat varieties grown at two different locations in Ireland over two consecutive years. The wheat samples were analysed for grain composition and the volatile profiling of new make spirit samples by headspace solid-phase microextraction (HS-SPME) followed by gas chromatography–mass spectrometry (GC-MS). A total of fifty-one volatile compounds were detected, with ethanol, ethyl acetate, phenyl ethyl alcohol, and 3-methyl-1-butanol being predominant. Principal component analysis revealed that both the harvest year and geographical location moderately influenced the volatile compound distribution of the new make spirit, which is explained by a 43.25% variance. ANOVA analysis revealed that grain composition was significantly influenced by harvest year, location, and wheat variety. The 2020 samples showed higher protein and β-glucan content, whereas samples from the location Tipperary had higher starch content. This study indicates that terroir—specifically seasons (year) and geography (location)—affects the characteristics of wheat-based Irish whiskey, highlighting opportunities for distillers to differentiate their products by leveraging local environmental factors.

Study on Optimal Nitrogen Application for Different Oat Varieties in Dryland Regions of the Loess Plateau.

The present study endeavored to tackle the challenges posed by limited diversity in oat varieties and suboptimal nitrogen fertilizer utilization in the arid landscapes of the Loess Plateau. We selected three oat varieties, including early-maturing oats (E), medium-maturing oats (M), and late-maturing oats (L). In 2022, four nitrogen applications were set up as CK (0 kg N ha-1), N1 (60 kg N ha-1), N2 (90 kg N ha-1), and N3 (120 kg N ha-1). We introduced two additional nitrogen applications, N4 (180 kg N ha-1) and N5 (240 kg N ha-1), in 2023. The two-year study results demonstrated a significant increase in oat yield due to nitrogen application (p < 0.05). The highest grain yield was observed for E oats at 2216.63 kg·ha-1 under the N3 treatment, while M and L oats had the highest grain yields at 2505.43 kg·ha-1 and 2946.30 kg·ha-1 under N4, respectively. The protein content of L oats reached a peak of 14.15% under N4, and the order of protein contents in oat protein components was globulin > gliadin> glutenin > albumin. The β-glucan content of L oats reached a peak of 4.92% under N3. The nitrogen fertilizer utilization efficiency (NFUE) of the three oats was highest under N2. L oats exhibited enhanced NFUE owing to an elevated pre-flowering nitrogen translocation amount (PrNTA), with a 42.94% and 29.51% increase relative to E and M oats, respectively. The pre-flowering nitrogen translocation contribution (PrNTC) in oats surpassed the post-flowering nitrogen accumulation contribution (PoNAC). Therefore, nitrogen application positively impacted oat growth, yet excessive application had an inhibitory effect. There is a significant positive correlation among oat yield, quality, nitrogen accumulation, and utilization efficiency. In summary, oat crops exhibited optimal performance in terms of yield, quality, and nitrogen use efficiency when nitrogen application rates ranged between 90 and 180 kg·ha-1. Late-maturing oats coincide with the rainy and hot season in the northern dryland regions, making them more suitable for planting in the dryland areas of the Loess Plateau.

Distributions of Lanostene-Derived Triterpenoids and Glucan Content in the Fruiting Bodies of the Australian Ganoderma Species.

Lanostene-derived triterpenoids and β-glucans are important metabolites in Ganoderma mushrooms associated with benefits to human health. The medicinal value of the Australian Ganoderma species remains unclear, with no data on triterpenoid distribution or glucan content. In the present study, 22 Australian Ganoderma specimens were analyzed for triterpenoid and glucan contents. Thirty-two triterpenoids were identified in the fruiting bodies of 19 of the specimens. Distinct patterns in triterpenoid distribution between laccate and matte fruiting bodies were observed, leading to the classification of four groups of Ganoderma. Most of the glucans in the Ganoderma fruiting bodies were β-glucans (~99%), with a nominal α-glucan content (~1%). The β-glucan content ranged from 19.5 to 43.5% (w/w). A range of antioxidant activities was observed for methanol extracts using the ABTS (1.8 to 8.4 mg GAE.g-1), DPPH (1.7 to 9.4 mg GAE/g-1) and FRAP (24.7 to 111.6 mmol FeSO4.g-1) assays, with four specimens presenting relatively high radical scavenging and reducing activities. For the first time, we demonstrated that Australian Ganoderma mushrooms contain medicinal triterpenoids, including ganoderic acid A, and we established a link between its distribution and the fruiting body morphology. However, further research is required to isolate diploid clones and determine factors that impact triterpenoid and glucan synthesis in these strains.

Using transcriptome sequencing (RNA-Seq) to screen genes involved in β-glucan biosynthesis and accumulation during oat seed development.

Oat (Avena sativa L.) is an annual grass that has a high nutritional value and therapeutic benefits. β-glucan is one of the most important nutrients in oats. In this study, we investigated two oat varieties with significant differences in β-glucan content (high β-glucan oat varieties BY and low β-glucan content oat variety DY) during different filling stages. We also studied the transcriptome sequencing of seeds at different filling stages. β-glucan accumulation was highest at days 6-16 in the filling stage. Differentially expressed genes (DEGs) were selected from the dataset of transcriptome sequencing. Among them, three metabolic pathways were closely related to the biosynthesis of β-glucan by Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis, including xyloglucan:xyloglucosyl transferase activity, starch and sucrose metabolism, and photosynthesis. By analyzing the expression patterns of DEGs, we identified one CslF2 gene and 32 transcription factors. Five modules were thought to be positively correlated with β-glucan accumulation by weighted gene co-expression network analysis (WGCNA). Moreover, the expression levels of candidate genes obtained from the transcriptome sequencing were further validated by quantitative real-time PCR (RT-qPCR) analysis. Our study provides a novel way to identify the regulatory mechanism of β-glucan synthesis and accumulation in oat seeds and offers a possible pathway for the genetic engineering of oat breeding for higher-quality seeds.

Mixed microalgal culture enhances biofilm adhesion during treatment of livestock wastewater: The role of extracellular polymeric substances

Microalgal biofilm can remove nutrients and refractory pollutants from livestock wastewater, transforming them into biomass or fuel. However, these applications are hampered by biofilm shedding. Coculture enhances effects, and its influence on the adhesion of attached microalgal biofilms requires exploration. In this study, two unicellular algae, Euglena (E) and Chlorella pyrenoidosa (C). and two filamentous algae, Klebsodium sp. (K) and Phormidium sp. (P), were paired two by two, aiming to investigate the effect of mixing on the adhesion of microalgal biofilm. The results showed that suitable microalgal combinations significantly enhanced the performance of the co-cultured microalgal biofilm. Biomass enhancement of 35 % and 21.9 % was observed in the PC group compared to the individual P and C groups, respectively. The content of tightly bound extracellular polymeric substances (TB-EPS) and its protein and polysaccharide content significantly correlating with the net biomass increase in all treatments, p < 0.05. Furthermore, measurement of zeta potentials and water contact angles indicated that alterations in protein secondary structures contributed to a lower intermolecular repulsion and greater hydrophobicity of the TB-EPS, which together with the stability provided by the higher β-glucan content supported the adhesion of the co-cultured microalgal biofilm.

Barley β-glucan bioactive films: Promising eco-friendly materials for wound healing

Mixtures containing β-glucans were extracted from barley, under both mild and high alkaline conditions, to prepare biodegradable films (MA and HA, respectively), as natural dressings with intrinsic therapeutic properties. An in-depth characterization was performed to evaluate the impact of mild and high alkaline conditions on chemical, physicochemical, and biological features for potential use in wound treatments. Both MA and HA films exhibited a good ability to absorb water and simulate wound fluid, which helps maintain optimal tissue hydration. Moreover, their oxygen permeability (147.6 and 16.4 cm3 × μm/m2 × 24 h × Pa × 107, respectively) appeared adequate for the intended application. Biocompatibility tests showed that the films do not harm human dermal fibroblasts. Impressively, they promote cell attachment and growth, with MA having a stronger effect due to its higher β-glucan content. Furthermore, MA films can modulate macrophage behaviour in an inflamed microenvironment, reducing oxidative stress and pro-inflammatory cytokines, while simultaneously increasing levels of anti-inflammatory cytokines. In a scratch test, HA films allowed for faster fibroblast migration within the first 16 h compared to MA.Overall, this study demonstrates that developing β-glucan based films from barley, through a sustainable and cost-effective process, holds great promise for skin applications. These films exhibit significant potential to promote wound healing and modulate inflammation.

Improving functional and nutritional profiles of barley flours with diverse starch types through pearling

A comparative analysis of chemical, functional, and digestive parameters was conducted on five new barley genotypes designed for food purposes, differing in starch type, β-glucans, and arabinoxylan content. Both whole and pearled grain flours were examined. Amylose exhibited positive correlations with least gelation capacity (r = 0.60), gelation temperature (r = 0.90), and resistant starch (r = 0.80). Waxy varieties showed greater water-holding capacity, viscosity, and rapid digestibility compared to normal and high-amylose varieties. Pearling (10%) decreased arabinoxylans by 48% and proteins by 7%, while increasing β-glucans by 8% and starch by 13%. Additionally, pearling improved viscosity and hydration parameters across varieties. This allowed normal and high-amylose genotypes to enhance their functional properties and nutritional value through increased β-glucan and resistant starch content. This exploration advances the understanding of barley's functional attributes for food industry and underscores the potential of pearling to augment consumer nutritional value and health-promoting properties.

Formation of biochemical parameters of oat grain depending on the genotype and weather conditions

The studies were conducted to assess the dependence of the biochemical parameters of oat grains (crude protein, starch, oil and β-glucans) on the genotype and weather conditions to determine the prospects for their use in the breeding process. In the forest-steppe of the Trans-Urals in 2021–2023, 21 samples of naked and 64 samples of covered oats were studied, which are most actively used in breeding in Western Siberia. Tyumen nudibranch was taken as the standard for naked cultivars, and for covered cultivars it was Otrada. It was found that the genotype played a significant role in the content of crude protein and β-glucans in oat grain (78…80 %); weather conditions – 12…15 %, with minimal interaction of these factors – 4 and 7 % (Ffact . Ftheor.) respectively. Retention of oil and seaweed at 85…86 % exceeds the permissible values, and now to a minimum extent – 3 and 6 %, respectively (Ffact. Ftheor.). The effect of the genotype and the subsequent level on the oil content is 11 %. A close relationship between content and consumption has been established. Protein and oil in naked oats (r=0.96; p=5 %), in frequent cases it was the average (r=0.25; p=5 %). The content of β-glucans had an inverse average correlation with protein in the grain of filmy genotypes (P= –0.38), it was absent in nudibranchs. A negative correlation was established between the content of β-glucans and oil (g= –0.32; p=5 %) in covered samples. The analysis of variance and correlation showed the possibility of targeted selection in terms of protein and oil content. It is recommended to introduce the following genotypes into the breeding process to increase the content: starch (60.1…62.3 %) – Vyatsky (14960), MF 9521–281 (15096), MF9714–32 (15227), Progress (15339), Korolek (15461); β-glucans (6.1…6.3 %) – Rovesnik (14365), Argamak (14648), Neklan (14936), Konkur (15068); Ozone (15473); protein (16.1…17.5 %) – Rovesnik (14365), Percheron (15275), Pomor (15117), Taidon (15183); oils (6.1…7.4 %) – Sapsan (15444), Pegas (15114), Petrovich (15691).

Effect of Neutral and Acidic Protease Processing Intervals on Optimising Nutritional Value and Enhancing Physico-Chemical Properties of Oat Drink.

This study aimed to maximise the content of water-soluble protein (WSP) and β-glucan (BG) in oat drink (OD) products by optimising the duration of treatment with neutral (NP) and acidic (AP) proteases. Additionally, it investigated the correlation between changes in the OD's nutritional profile and its rheological and sensory properties. After initial treatment with α-amylase, the OD samples were divided into two groups, i.e., one treated with NP and the other with AP for 30, 60, 120, and 180 min. The samples were then analysed for their WSP and BG contents. Samples with an optimised treatment duration were evaluated for their rheological and sensory properties. The OD sample treated with AP for 60 min exhibited the highest β-glucan (0.52 g/100 mL) and WSP (1.56 g/100 mL) contents, improved storage stability, and the lowest sedimentation rate (2.13%/h), compared to the control OD sample. However, sensorially, this sample was characterised by a sticky, gluey mouthfeel and was less acceptable as a drinkable product. This study demonstrated the potential effect of protease treatment on enhancing the nutritional value and stability of OD products, although further studies are necessary to improve the sensory properties of these drinks.

Ultrasound Pretreatment of Oat and Barley Bran Contributes to the β-Glucans Content and Technological Properties of Flatbread with or Without Sourdough

Ultrasound Pretreatment of Oat and Barley Bran Contributes to the β-Glucans Content and Technological Properties of Flatbread with or Without Sourdough

Chemical properties, sensory characteristics, and antibacterial activity to Staphylococcus aureus of tempeh gembus fermented with Mosaccha inocula

The study examined the impact of varying concentrations of Mosaccha inocula (0, 0.1, 0.2, 0.3, 0.4, and 0.5% w/w) on the chemical properties, sensory characteristics, and antibacterial activity of tempe gembus. Employing a Complete Randomized Block Design with four replications, the research used 0.2% Raprima inoculum (tempeh inoculum commonly used in making tempeh in Indonesia) as a control. The best treatment was determined using Least Significant Difference analysis and the de Garmo weighting effectiveness test. Results revealed that Mosaccha inocula concentration significantly influenced the chemical properties (excluding fat content), sensory attributes, and antimicrobial efficacy of tempe gembus. Optimal outcomes were achieved with 0.3% Mosaccha inoculum, yielding tempe gembus that was favorably received by sensory panelists. Specifically, this formulation produces tempeh with β-glucan content (0.62%), antibacterial activity against Staphylococcus aureus (inhibition diameter 9.42 mm), protein content (8.75%), and crude fiber content (4.36%) higher than controls (0.07%, 8.52 mm, 5.03%, and 3.33% respectively).

Deciphering the genetic architecture of β-glucan content in oats (Avena sativa L.) through QTL mapping

Oat is a cereal grain grown for human and animal nutrition. It is known for its high dietary fibre content, phytochemicals, and nutritional value. The primary component of oat fibre is β-glucan, a group of polysaccharides comprising mixed-linkage (1,3) (1,4)-D-glucose units. The β-glucan concentrations of oat cultivars usually range from 3 to 6% and are considered a polygenic trait controlled by multiple genes with additive effects. The primary goal of this study was to identify quantitative trait loci (QTLs) for β-glucan content. Two contrasting parents for β-glucan content, OL10 (5.8%) and OL11 (0.8%), were selected from 91 germplasm lines, and an F2:4 mapping population was generated for QTL mapping. Five genotypes with the highest levels of β-glucan content were observed. The QTLs affecting β-glucan content were identified using QTL cartographer, employing single marker analysis (SMA) and composite interval mapping (CIM). Two putative QTL regions were identified, one on linkage group (LG) 1 and the other on LG 4, with LOD (logarithm of the odds) scores of 3.7 and 4.3, respectively, explaining 31 and 33% of the phenotypic variation. The information generated is important in identifying the genomic regions responsible for β-glucan content in oats.