Β-glucan Content Research Articles

OAT GUM: STRUCTURE, PROPERTIES, PRODUCTION, APPLICATION IN THE FOOD INDUSTRY

Oat gum (β-glucan, glycan) belongs to the group of soluble dietary fibers. Due to their important functional properties, cereal β-glucans are used to reduce the level of cholesterol in the blood, alleviate the symptoms of diabetes, lower blood pressure, and prevent cardiovascular and oncological diseases. Sources of β-glucans are yeast, mushrooms, bacteria, barley, oats. The use of secondary resources of barley and oat processing as a source of β-glucans has both economic and environmental significance. Cereal β-glucans consist of β-D-glucose monomers connected by (1,3)- and (1,4)-glycosidic bonds. β-Glucan dissolves well in cold water and is insoluble in ethyl alcohol. It is able to form very viscous solutions at low concentrations. The viscosity of solutions depends on the concentration and molecular weight of β-glucan. The rheological properties of aqueous gum solutions do not depend on the pH of the medium. The presence of NaCl in concentrations of more than 0.5% leads to a decrease in the viscosity of solutions, and the addition of sucrose in the amount of 20-45% increases the viscosity. The technological features of obtaining β-glucans are related to the method of their extraction from natural sources. Extraction of oat gum from oat bran or rolled oats involves alkaline treatment of flour at 50-70 °C and pH 8.0-10.5, removal of starch and proteins, precipitation of oat gum with alcohol and separation by centrifugation. Solubility, degree of extraction, and yield of β-glucan from oats depend on particle size, pretreatment of grain raw materials, and extraction conditions (temperature, pH, extractants). β-Glucan is isolated from the extract by dialysis, ultrafiltration or alcohol precipitation. When using dialysis, highly viscous β-glucan is obtained, but with a lower yield; ultrafiltration and alcohol precipitation allow a higher yield of β-glucan with lower viscosity. Oat gum can be introduced into a wide range of food products to provide new functional properties and improve nutritional quality, includ ng wheat bread, bakery products, cookies, pasta, soft drinks, as a fat substitute in dairy and meat products. It performs the technological functions of a thickener, gelling agent, stabilizer or coating in food systems.

High-beta-glucan and low-glycemic index functional bulgur produced from high-beta-glucan barley

A high β-glucan hull-less barley (cv. Chifaa) was used in bulgur production and its technological and nutritional properties were compared with bulgurs of another hull-less barley and durum wheat. Although Chifaa bulgur had longer cooking time (9.5 min) which is expected to have an increasing effect on total organic matter (TOM), it had lower TOM (1.31 g/100 g) than the durum bulgur. The phenolics of barleys were significantly higher than those of Kiziltan wheat. The amounts of total phenolic contents decreased after bulgur production. While glycemic index (GI) of durum bulgur was high, GI of barley bulgurs were medium probably due to their higher β-glucan contents. The GI of Chifaa (56.25) is very close to the limit value of low GI foods (56). The limit to bear the health claim is 3 g of β-glucans/serving. The results indicated that this can be provided per serving of high β-glucan barley bulgur.

Pasta fortified with β-glucan Isolated from brewer’s yeast (Saccharomyces cerevisiae) by-product

β-glucan from brewer's spent yeast is a novel ingredient approved to be included in the human diet. This paper evaluated the effects of β-glucan extracted from spent brewer's yeast on the physico-chemical, rheological, textural, microstructure, and molecular characteristics of common and durum wheat pasta, at different addition levels. The results showed a decrease in dough viscous and elastic moduli, while the resistance to deformation and hardness raised as the addition level increased. Pasta quality parameters were influenced by the β-glucan content depending on the wheat type, with lower pasta firmness (2.76 and 3.40 N for common and durum controls vs. 2.76–1.97 and 3.35–2.73 N for common and durum enriched pasta respectively), increased carbohydrate content (from 85.63% to 85.91–86.95% in common wheat pasta, and from 81.89 to 82.12–82.28% in durum pasta), cooking loss (from 4.73% in common control to 4.91% for 4% common wheat-β-glucan pasta, and from 3.68 in durum control to 5.05% for 4% durum wheat-β-glucan), and darker color being obtained. Pasta microstructure and molecular FT-IR characteristics confirmed the presence of β-glucan in cooked pasta and depicted protein denaturation and contribution to the final product matrix. These results represent new insights into the development of convenient matrices for functional ingredient incorporation.

Monitoring of optimal conditions for producing fermented black soybeans rich in sulfur-containing amino acids

The optimal fermentation conditions for producing fermented black soybeans rich in sulfur-containing amino acids were investigated. Response surface methodology monitored fermentation conditions. A central composite design examined the effect of independent variables: enzyme concentration (X1) and fermentation time (X2) on yield and methionine content. Both factors significantly influenced these dependent variables. Enzyme concentration more profoundly affected amino nitrogen content than fermentation time. β-Glucan content and cystine level were primarily affected by fermentation time. We elicited each variable’s regression formula and identified optimal fermentation conditions for functional compounds. The predicted optimum conditions were an enzyme concentration of 0.28-0.32% and a fermentation time of 58.0-62.0 min. Under these optimal conditions, each black soybean variety's sulfur amino acid content ranged from 818.62 to 922.62 mg/100 g, demonstrating significant variety differences.

Influence of dextrins and β-glucans on palate fullness and mouthfeel of beer

Palate fullness (PF) and mouthfeel are important sensory attributes influencing beer quality. The molar mass of starch (dextrins) and non-starch (β-glucans) polysaccharides may influence PF (pleasant) or mouthfeel (sliminess, unpleasant), respectively. Therefore, this research aims to generate beer with wide physico-chemical responses based on various raw material characteristics to study its relation to PF and mouthfeel. To accomplish this, ten barley varieties (two harvest locations and years) were classified into three groups based on their modification characteristics. To intensify response variation, barley was malted at two modification levels (parameter steeping degree), generating 55 independent malts used to brew the same number of standardized bottom fermented beers. A trained sensory panel evaluated PF (intensity and quality) and mouthfeel (e.g., slimy) descriptors. Additionally, beers were fractionated by asymmetrical flow field-flow fractionation (AF4) in three different fractions and their molar masses were determined. The average molar mass of big size (> 10 nm) dextrins and β-glucans AF4 fraction increased analogously to barley modification characteristics. For sensory data evaluation, only beer samples brewed with malts inside the recommended brewing specifications were considered (β-glucan content in malt < 350 mg/L, ISO 65 °C). PF quality was lower on samples with β-glucan content < 100 mg/L. This group also contained fewer dextrins (attenuation > 87.4 ± 1.5%), suggesting that the balance of β-glucans and dextrins is important for PF quality. This work indicates that molar mass of starch and non-starch polysaccharides, affected by barley variety and its modification level, influences sensory perception, and hence, beer quality.Graphical

Valorization of Spent Brewer’s Yeast Bioactive Components via an Optimized Ultrasonication Process

The increasing need for sustainable waste management and food fortification requires continuous agri-food biotechnological innovation. Spent brewer’s yeast (SBY) is a mass-produced underutilized by-product of the brewery industry and has elevated bioactive potential. The current study presents a streamlined ultrasonic SBY cell lysis method, with the main goal of bioactive compound valorization. The influence of selected ultrasonication parameters on protein release and, implicitly, on the cell disruption efficiency, was assessed. The SBY derivatives resulting from the ultrasonic cell lysis were SBY extracts (SBYEs) and cell walls (SBYCWs), which were evaluated in terms of protein content, antioxidant activity (AOA) and total polyphenol content. Scanning electron microscopy (SEM) and FT-IR spectroscopy were used to characterize SBYCWs in relation to the morphological and chemical transformations that follow ultrasonic yeast cell disruption. The optimal ultrasonication conditions of 6.25% SBY concentration, 40 °C and 33.33% duty cycle (DC) ensured the most efficient lysis. The SBY derivatives with the most elevated antioxidant activity were obtained at temperatures below 60 °C. SBYCWs had the highest polyphenol content and a relatively high content of β-glucan under these parameters. Optical microscopy and SEM confirmed the release of intracellular content and separation of SBYCWs.

Characteristics of Highland Barley-Wheat Composite Flour and Its Effect on the Properties of Coating Batter and Deep-Fried Meat

Highland barley flour-based coating batter has rarely been reported, although highland barley flour is promising due to its high β-glucan and amylose content. In this study, highland barley flour was used to substitute 40% to 80% of wheat flour to form a highland barely-wheat composite flour used in the coating batter. The characteristics of the highland barley-wheat composite flour and its effect on the properties of coating batter and deep-fried meat were analyzed. Results showed that the composite flour significantly improved water holding capacity, oil absorbing capacity, and water solubility index. In contrast, no significant change was observed in the water absorption index or swelling power. The incorporation of highland barley flour significantly changed the pasting properties of the composite flour. Compared with the wheat flour, the viscosity and the pickup of the coating batter made with composite flour increased from 4905 Pa·s and 0.53% to more than 12,252 Pa·s and 0.63%, respectively, and its water mobility decreased. These changes were closely related to the substitution rate of highland barley flour. The composite flour significantly increased the moisture content from 27.73% to more than 33.03% and decreased the oil content of the crust from 19.15% to lower than 16.44%, respectively. It decreased L* and increased a* of the crust and decreased the hardness, adhesiveness, and springiness of the deep-fried meat. A spongy inner structure with a flatter surface was formed in all composite flour-based crusts, and the substitution rate influenced the flatness of the crust. Thus, highland barley flour could be used for batter preparation with partial substitution, enhancing the quality of deep-fried meat and acting as an oil barrier-forming ingredient for fried batter foods.

Using (1,3)-β-D-glucan concentrations in serum to monitor the response of azole therapy in patients with eumycetoma caused by Madurella mycetomatis.

(1,3)-β-D-glucan is a panfungal biomarker secreted by many fungi, including Madurella mycetomatis, the main causative agent of eumycetoma. Previously we demonstrated that (1,3)-β-D-glucan was present in serum of patients with eumycetoma. However, the use of (1,3)-β-D-glucan to monitor treatment responses in patients with eumycetoma has not been evaluated. In this study, we measured (1,3)-β-D-glucan concentrations in serum with the WAKO (1,3)-β-D-glucan assay in 104 patients with eumycetoma treated with either 400 mg itraconazole daily, or 200 mg or 300 mg fosravuconazole weekly. Serial serum (1,3)-β-D-glucan concentrations were measured at seven different timepoints. Any correlation between initial and final (1,3)-β-D-glucan concentrations and clinical outcome was evaluated. The concentration of (1,3)-β-D-glucan was obtained in a total of 654 serum samples. Before treatment, the average (1,3)-β-D-glucan concentration was 22.86 pg/mL. During the first 6 months of treatment, this concentration remained stable. (1,3)-β-D-glucan concentrations significantly dropped after surgery to 8.56 pg/mL. After treatment was stopped, there was clinical evidence of recurrence in 18 patients. Seven of these 18 patients had a (1,3)-β-D-glucan concentration above the 5.5 pg/mL cut-off value for positivity, while in the remaining 11 patients, (1,3)-β-D-glucan concentrations were below the cut-off value. This resulted in a sensitivity of 38.9% and specificity of 75.0%. A correlation between lesion size and (1,3)-β-D-glucan concentration was noted. Although in general (1,3)-β-D-glucan concentrations can be measured in the serum of patients with eumycetoma during treatment, a sharp decrease in β-glucan concentration was only noted after surgery and not during or after antimicrobial treatment. (1,3)-β-D-glucan concentrations were not predictive for recurrence and seem to have no value in determining treatment response to azoles in patients with eumycetoma.

Grain and malt quality of selected winter barley genetic resources

The present study evaluated the agronomic and malting quality of 18 selected winter barley varieties. The varieties were obtained from the Gene Bank of the Crop Research Institute in Prague-Ruzyně. The varieties were tested under field conditions in three-year trials of basic evaluation. After the harvest, grain was malted and malting quality was determined according to international methods (EBC and MEBAK). The highest extract content was found in the Atlantick variety (80.6%). Proteolytic modification of the varieties Absolut, KWS Ariane and the line QK19/08030A_18 was at an optimal level. Values of diastatic power were high in all varieties, which is typical for winter barley varieties, similarly as low levels of cell wall degradation (friability) and high β-glucan content in the sweet wort. The lowest β-glucan content in the sweet wort was recorded in the two-row winter barley variety KWS Ariane (241 mg/l). Of the six-row varieties, the line QK19/08030A_18 had the lowest β-glucan content in the sweet wort (382 mg/l).

Genotypic and environmental effects on quality and nutritional attributes of Moroccan barley cultivars and elite breeding lines.

Although barley is mainly used for livestock feed and beverages, its use as human feed can enrich human diets with some health benefits. The development of new hulless varieties rich in β-glucans and micronutrients can enhance the use of barley as food, but little is known about the effects of the environment on these nutritional traits. In this study, we evaluated five Moroccan varieties and two elite breeding lines of barley at four locations in Morocco during the 2016-2017 and 2017-2018 cropping seasons. The results showed highly significant differences between genotypes for β-glucan, protein, iron, and selenium contents, as well as 1000 kernel weight, but not zinc content; significant to highly significant differences between environments for all traits except β-glucan content; and significant to highly significant interactions for all traits. The highest level of β-glucan content has reached 11.57% observed at the Sidi El Aydi site during the growing season 2017-2018 for the hulless variety Chifaa. This variety has shown the highest content of β-glucan (6.2-11.57%) over all environments except at Tassaout during the 2016-2017 seasons. The breeding line M9V5 has achieved significantly higher protein content at all the locations during the two growing seasons, ranging from 12.38 to 20.14%. Most hulless lines had significantly higher β-glucan and protein contents, but lower 1000 kernel weight. For micronutrients, the content ranges were 28.94 to 38.23 ppm for Fe, 28.78 to 36.49 ppm for Zn, and 0.14 to 0.18 ppm for Se, with the highest content for Fe and Zn shown by the breeding line M9V5 and Chifaa showing average contents of 33.39 ppm, 35.34 ppm, and 0.18 ppm for Fe, Zn, and Se, respectively. The GGE biplot confirmed the high and relatively stable content of β-glucan and acceptable micronutrient contents of the Chifaa variety and identified Marchouch as the most discriminant site to breed for biofortified barley varieties.

Composition, structural properties and immunomodulatory activity of several aqueous Pleurotus β-glucan-rich extracts

In this work, aqueous extracts from six different Pleurotus species were obtained and their yield, gross composition, β-glucan content, monosaccharide profile, thermal stability, molecular weight distribution, and FT-IR were analyzed before and after purification through ethanol precipitation of the carbohydrate-rich fractions. The bioactivity (anti-inflammatory and immunomodulatory activity) of the various fractions obtained was also analyzed in three different cell cultures and compared with a lentinan control. The trend observed after purification of the aqueous fractions was an increase in the concentration of polysaccharides (especially β-glucans), a decrease in ash, glucosamine and protein content and the elimination of low molecular weight (Mw) compounds, thus leaving in the purified samples high Mw populations with increased thermal stability. Interestingly, all these purified fractions displayed immunomodulatory capacity when tested in THP-1 macrophages and most of them also showed significant activity in HEK-hTLR4 cells, highlighting the bioactivity observed for Pleurotus ostreatus (both the extracts obtained from the whole mushroom and from the stipes). This specific species was richer in heteropolysaccharides, having moderate β-glucan content and being enriched upon purification in a high Mw fraction with good thermal stability.

Application of FTIR Microspectroscopy in Oenology: Shedding Light on Cell Wall Composition of Saccharomyces cerevisiae Strains

The evaluation of cell parietal components of yeasts is an important criterium for the selection of wine starters since they play a key role in the vinification process. The aim of this study was to characterize and compare the cell wall composition of four industrial (BM45, D47, EC1118, K1) and three native Saccharomyces cerevisiae (MY8, MY11, PEDRO2000E) wine strains by means of scanning and transmission electron microscopy and ATR-FTIR microspectroscopy. A statistically significant variability in the cell wall thickness and cell diameter was observed among the yeast cells, with native strains showing higher cell diameter values. FTIR microspectroscopy applied on the intact cells without any previous invasive treatment and on the separated cell walls highlighted profound differences among the strains in terms of the overall content of parietal polysaccharides as related to the thickness of the cell walls and in terms of the relative concentration of β-glucans and mannans in the cell walls. The strains EC1118, MY11, and PEDRO2000E showed a higher overall content of β-glucans and mannans, whose lower relative concentration in PEDRO2000E was compensated by a thicker cell wall; BM45 and D47 were characterized by a high relative concentration of polysaccharides in a thinner wall, while K1 and MY8 displayed a low relative concentration of polysaccharides. ATR-FTIR microspectroscopy allows identifying polysaccharide-rich yeast strains and can become a smart option for the selection of starter cultures to be used in oenology and for other applications in food industry, thanks to the interesting technological properties of parietal polysaccharides.Graphical

Filtration enzymes applied during mashing affect beer composition and viscosity

Why was the work done: Filtration enzymes that target the degradation of arabinoxylan and β-glucan are widely used in the brewing industry to improve wort and beer filtration. Although these enzymes have proven their effectiveness in improved lautering efficiency and beer filterability, the effect of varying dosage and type of enzyme preparations on beer composition and quality has not been described.&#x0D; How was the work done: The impact of dosage of different filtration enzyme preparations (Laminex®750, Laminex®C2K, and Laminex®MaxFlow4G) was investigated on the free ferulic acid content in the wort, chemical composition and viscosity of beer, together with an emphasis on the content and structure of arabinoxylan and β-glucan.&#x0D; What are the main findings: The structural features of arabinoxylan and β-glucan in beer were strongly influenced by the dosage and type of filtration enzyme. In general, the high-molecular weight (HMW) arabinoxylan and HMW β-glucan content, and total β-glucan content in beers decreased with increasing enzyme dosage, while the total arabinoxylan levels increased. The HMW arabinoxylan content was strongly related to beer viscosity. The use of filtration enzymes led to a decreased HMW arabinoxylan content and decreased beer viscosity, which could affect the palate fullness of beers. Overdosing filtration enzymes resulted in more ferulic acid, the precursor (in the presence of phenolic yeast) to the clove-like 4-vinyl guaiacol.&#x0D; Why is the work important: This work provides brewers with insight on how filtration enzymes affect beer composition and viscosity. It can help make an informed choice of the type of filtration enzyme and the dosage applied during mashing.

Replacement of fat with highland barley β-glucan in zein-based cheese: Structural, rheological, and textual properties

Nowadays, few plant-based cheese provides satisfactory viscoelastic property like conventional cheese, promoting the application of zein. Our study prepared zein-based cheese containing different concentrations (0–30 %) of highland barley β-glucan (HBG) as a fat replacer. Increased HBG caused smaller and more uniform oil droplets in zein network. SAXS pattern implied Rg decreased from 0.936 nm to 0.567 nm with increased HBG concentration. The stretchability of Cheddar and Violife cheese was 23.69 cm and 6.72 cm, respectively, while that of zein-based cheese added with HBG was 7.76–16.47 cm. The melting behavior of zein-based cheese did not fully mimic Cheddar cheese, but those of HBG5 and HBG10 were more comparable than Violife cheese. Violife cheese lacked hardness and gumminess compared to Cheddar cheese, while more similarities in textural properties were observed between Cheddar and zein-based cheese added with 10 % HBG. Our results provide opportunities in creating meltable low-fat plant-based cheese.

The preparation and therapeutic effects of β-glucan-specific nanobodies and nanobody-natamycin conjugates in fungal keratitis.

Fungal keratitis (FK) is a severe infectious corneal disease. Since traditional eye drops exhibit poor dissolution and high corneal toxicity, the efficacy of current treatments for FK remains limited. It is needed to develop new approaches to control the cornea damage from FK. In this study, a nanobody (Nb) specific to β-glucan in the fungal cell wall was prepared. The conjugate of the Nb with natamycin (NAT), a traditional antifungal drug, was synthesized. Firstly, we found the Nb specific to β-glucan inhibited fungal growth by disrupting cell wall and biofilm formation.. In addition, the content of β-glucan in the fungal cell wall decreased after Nb treatment. The Nb also reduced the adhesion ability of fungal conidia to human corneal epithelial cells (HCECs). Further, we examined the difference between NAT and Nb-NAT in antifungal growth. Nb-NAT showed better antifungal effects than NAT which was caused by the interaction between Nb and β-glucan. Moreover, Nb concentration below 0.5 mg/mL did not affect the viability of HCECs. Nb-NAT had less cytotoxicity and ocular surface irritation than NAT. Nb specific to β-glucan attenuated Aspergillus fumigatus (A. fumigatus) virulence and relieved inflammatory responses in FK. Nb-NAT treatment of the cornea improved therapeutic effects compared with NAT. It decreased clinical scores and expression level of inflammatory factors. To our knowledge, this study is the first to report a Nb specific to β-glucan and Nb-NAT for the treatment of FK. These unique functions of the Nb specific to β-glucan and Nb-NAT would render it as an alternative molecule to control fungal infections including FK. STATEMENT OF SIGNIFICANCE: Fungal keratitis is a corneal disease with a high rate of blindness. Due to the poor dissolution and high corneal toxicity exhibited by traditional eye drops, the efficacy of current therapeutic treatments for fungal keratitis (FK) remains limited. To enhance the therapeutic effect of natamycin in treating fungal keratitis, this study developed an innovative approach by preparing a β-glucan-specific nanobody and loading it with the antifungal drug natamycin. The β-glucan-specific nanobody has the ability to control both fungal pathogen invasion and inflammation, which can cause damage to the cornea in FK. The conjugation with the β-glucan-specific nanobody significantly increased the antifungal capacity of natamycin and reduced its toxicity. The further application of natamycin conjugated with the β-glucan-specific nanobody could be expanded to other diseases caused by fungal pathogen infections.

Impact of high pressure pre-treatment and hot water extraction on chemical properties of crude polysaccharide extract obtained from mushroom (Volvariella volvacea).

An examination of the process of extracting crude polysaccharides from Volvariella volvacea solely through hot water treatment (HWE) at 60, 80, and 100°C and through an approach involving high pressure processing (HPP) at 200, 400, and 600MPa followed by HWE. The physiological properties of the polysaccharides could be explained by the structural analysis performed via FT-IR spectroscopy and NMR spectroscopy, which revealed the extract composition of the protein-bound polysaccharides connected by β-glycosidic bonds. Under the extraction conditions investigated in this current study, the recommended extraction condition was a combination of HPP (600MPa, 10min) and HWE (60°C, 2h). This condition gave high crude polysaccharide yields (with a 2-12% increase), and β-glucan content (with a 15-20% increase) without disrupting the β-glycosidic bond, as compared to using HWE alone. High pressure extraction could be an alternative technique for reduced extraction temperatures of active compounds from mushrooms.

Effects of Qingke β-glucan with different molecular weights on pasting, gelation, and digestive properties of rice starch.

This study aimed to investigate the impact of Qingke β-glucan (QBG) concentrations and molecular weights (MWs) on rice starch (RS). With the increasing concentrations and MWs, the pasting properties and gelatinization enthalpy of RS/QBG suspension decreasing was observed by using rheometer and differential thermal scanning analysis, respectively, which was consistent with the results of X-ray diffraction. In Infrared spectrum, QBG combined with leached amylose via hydrogen bonds, thus preventing the reaggregation of RS particles and inhibiting the short-term retrogradation of RS. The results of scanning electron microscopy and confocal laser scanning microscopy suggested that interaction between QBG and RS changed RS microstructure, reduced the leached amylose of the starch, and thus altered RS/QBG digestibility that the digestion rate of RS/QBG decreased with the incrementing QBG MWs at in vitro simulated experiments. These results provide further understanding and expand potential application to starch-based foods.

Submerged cultivation of selected macro-fungi to produce mycelia rich in β-glucans and other bioactive compounds, valorizing side streams of the food industry

This study reports the valorization of four side-streams derived from the food industry as fermentation media to cultivate edible and medicinal macrofungi of the genera Cyclocybe sp., Ganoderma sp., Grifola sp., Hericium sp., Morchella sp., Pleurotus sp., Schizophyllum sp. and Trametes sp.. Initial screening experiments revealed the suitability of brewer’s spent grain extract (BSGE) and diluted wine distillery effluent (WDE) as the sole carbon sources for significant mycelial mass production. Subsequent fermentations investigated the effect of static and agitated conditions on biomass production, protein content and glucan content of fungal biomass. Considerably higher biomass and concentrations of total glucans, α-glucans and β-glucans were determined in macrofungi cultivated in BSGE compared to WDE. Agitated BSGE-based cultures of Schizophyllum commune resulted in the maximum biomass synthesis (27.6 g/L), while the highest total glucans of 70.8 % w/w with a β-glucan content of 57.2 % w/w were determined for G. lingzhi, when the culture was also agitated. The protein content of mycelia ranged from 12.3 up to 26.5 % w/w in the strains that were examined. ATR-FTIR spectra of the mycelia demonstrated the characteristic bands associated with fungal polysaccharides.

Assessment of the Quality Attributes of Oat β-glucan Fortified Reduced-Fat Goat Milk Yogurt Supported by Microfluidization.

In this study, goat milk blends (1.5% fat) fortified with 0%, 0.25%, and 0.50% oat β-glucan were coded as YC, Y1, and Y2 and MFYC, MFY1, and MFY2. Microfluidization was applied at 103.4 MPa pressure in a 100 µm-process chamber at one stage for MFYC, MFY1, and MFY2 prior to yogurt making. Phase separation occurred due to the casein-β-glucan interaction observed at the oat β-glucan ratio (≥0.25%) but was more distinct at 0.50%. Microfluidization solved the textural instability at all ratios of β-glucan; a creamy and less cohesive structure was maintained in all yogurt samples. Among the samples, Y2 and MFY2 were the least viscous (p < 0.05), and syneresis was the highest and the lowest for Y2 and MFY1, respectively (p < 0.01). Lightness (L*) decreased, and yellowness (b*) and greenness (a*) increased with oat β-glucan concentration (p < 0.01) and MFYC. MFY1 and MFY2 were brighter and less green (p < 0.05). Microfluidization enhanced sensory attributes and oat β-glucan suppressed the goaty and salty taste, but the cereal taste became more obvious with the increase in the oat β-glucan ratio. Y1 and MFY1 were generally acceptable, and Y2 was less (p < 0.01). A liquid-like structure was observed in Y2 and this affected the sensorial perception in Y2.

Genetic Approaches to Increase Arabinoxylan and β-Glucan Content in Wheat.

Wheat is one of the three staple crops feeding the world. The demand for wheat is ever increasing as a relatively good source of protein, energy, nutrients, and dietary fiber (DF) when consumed as wholemeal. Arabinoxylan and β-glucan are the major hemicelluloses in the cell walls and dietary fiber in wheat grains. The amount and structure of DF varies between grain tissues. Reducing post-prandial glycemic response as well as intestinal transit time and contribution to increased fecal bulk are only a few benefits of DF consumption. Dietary fiber is fermented in the colon and stimulates growth of beneficial bacteria producing SCFA, considered responsible for a wide range of health benefits, including reducing the risk of heart disease and colon cancer. The recommended daily intake of 25-30 g is met by only few individuals. Cereals cover nearly 40% of fiber in the Western diet. Therefore, wheat is a good target for improving dietary fiber content, as it would increase the fiber intake and simultaneously impact the health of many people. This review reflects the current status of the research on genetics of the two major dietary fiber components, as well as breeding approaches used to improve their quantity and quality in wheat grain.