Beta-glucan Content Research Articles

Genotypic and growing location effect on grain β-glucan content of barley under sub-tropical climates

Effect of genotype and growing location on barley grain beta glucan content was studied in 25 barley genotypes grown over six different locations in India. Based upon the two years results, the genotypes BCU 554, BH 963, BHS 352 and DWR 30 were having higher content of beta glucan while the genotypes Azad, BCU2030, Bilara-2, Jagriti, K 14, K 141, Lakhan, Manjula, SLOOP SA WI 3167 and SLOOP VIC VB 9953 had lower values. The growing location has also been found to affect the beta glucan content significantly. Positive simple correlation has been found between grain beta glucan content and protein, 1000 grain weight, plump kernels and test weight.

Influence of raw polysaccharide extract from mushroom stalk waste on growth and pH perturbation induced-stress in Nile tilapia, Oreochromis niloticus

Fish contributes to half of the total world animal protein produced. In vivo ionic imbalance caused by aqua-environmental pH perturbation makes fish more susceptible to oxidative stress and hence its growth and yield are compromised. Enhancing the antioxidant defense status by supplementing with natural antioxidant rich source is the most convenient alternative to protect fish from stress. Disposal of undesirable mushroom part (mushroom stalk waste, MSW) increases exponentially along with its production. As mushroom is a rich source of polysaccharides and antioxidants, we extracted raw polysaccharide (RP) from MSW for 2h (RP2) and 5h (RP5) respectively and supplemented to fish feed to evaluate the protective effect on stress caused by pH fluctuation. RP5 contained significantly higher amount of beta glucan (P=0.0023) and crude protein (P=0.0000). Phenolic content for the RP5 was 70.67mgGAE/g extract exhibiting significantly better IC50 values for DPPH radical scavenging, metal chelating activity and inhibition of LPO, with values of 0.821 (P=0.0000), 4.48 (P=0.0000) and 1.052 (P=0.0001) mg/mL. The experimental range of supplementation (5 and 10gRP/kg feed) showed zero mortality for Nile tilapia. Higher amount of SGR was observed in case of diet RP 5g/kg supplementation, however better WG and HSI were found for RP 10g/kg. In in vivo pre and post stress condition, diet RP 5g/kg feed has significantly improved the activity of SOD (P=0.0039 and P=0.0352, respectively for low and high pH) and CAT (P=0.0006, P=0.0006 and P=0.0074, respectively for pH5.5, pH8.5 and pH10.5). Pearson correlation analysis showed TPC and beta glucan has strong correlation respectively with DPPH (1.00 and 0.942), LPO (0.998 and 0.958) and metal chelating activity (0.988 and 0.980). CAT and SOD has shown strong correlation with SGR (0.960 and 0.935), moderate correlation with WG (0.461 and 0.170), respectively. In the principle component analysis, SGR and WG were observed clustered together with supplemented diet both in pre and post stress condition. In summary, the results suggest that RP5 is a promising antioxidant agent and supplementation of RP5 in fish feed showed the capacity of mitigating pH induced stress in fish, which enhances the growth rate in stress condition. Statement of relevanceThis experiment was conducted to improve the growth performance and to enhance the oxidative stress protection capacity of Nile tilapia. Raw polysaccharide of mushroom stalk waste (MSW) was used as supplement in diet which was available, cheap and rich in beta glucan content. This is first report on utilization of MSW as supplement of fish feed to increase the oxidative stress protection in aquatic organism. Nile tilapia, second largest aquatic fish, was used as experimental model fish. Enhancing the antioxidant defense status by supplementing with natural antioxidant rich source is the most convenient alternative to protect fish from stress. Disposal of undesirable mushroom part (mushroom stalk waste, MSW) increases exponentially along with its production. As mushroom is a rich source of polysaccharides and antioxidants, we extracted raw polysaccharide (RP) from MSW for 2h (RP2) and 5h (RP5) respectively and supplemented to fish feed to evaluate the protective effect on stress caused by pH fluctuation.We believe our findings will be of particular interest to the scientific community and very useful in practical to fish feed as supplement.

약용버섯(꽃송이버섯) 분말의 첨가가 밀가루 반죽과 빵의 품질에 미치는 영향

The effects of medicinal mushroom (Sparassis crispa) powder supplementation on the rheological property of dough and the quality of bread were investigated. Naturally dried S. crispa powders (NDSCP) and freeze-dried ones (FDSCP) were prepared. Farinograph profiles of dough showed that mushroom powder addition at levels higher than 1% led to reduced dough stability suggested by decreased development time and increased weakness. The incorporation of S. crispa powders was significantly (p<0.05) lower compared to other mushrooms which might be attributed to its high content of beta-glucan. FDSCP was chosen over NDSCP because of its fragrant flavor which could be ascribed to the preservation of volatile polyphenol components. The quality of FDSCP bread was evaluated with respect to specific volume, texture, color, and organoleptic qualities. The specific volume of bread with S. crispa powder decreased compared to the control, while textural properties, such as hardness, chewiness, and gumminess, were enhanced. Sensory evaluation showed that 0.3% FDSCP incorporation presented the highest bread quality. With its daily consumption, S. crispa supplemented bread can provide consumers with multiple health benefits.

Optimization of beta-glucan and water content in fortified wheat bread using Response Surface Methodology according to staling kinetics

The aim of our research is to optimize the BG and water content to obtain bread with high-quality attributes and then examine it in terms of staling, comparing it to a control wheat bread. To find the behavior of variables by means of surface plots, the models created in this study were utilized for modeling purposes, using point prediction post analysis to optimize the BG and water content in the bread, which could be stored, while maintaining high-quality traits. Using the central composite rotational design, we developed an optimal BG addition of 1.24% with 63.48% water to achieve a final product with minimum firmness value and maximum porosity, springiness, and beta-glucan content. The analysis of the staling kinetics of bread fortified with BG revealed this optimized content could prevent staling in enthalpy and firmness of bread, even up to 7 days of storage.

Screening of beta-glucan contents in commercially cultivated and wild growing mushrooms

Mushrooms have unique sensory properties and nutritional values as well as health benefits due to their bioactive compounds, especially beta-glucans. Well-known edible and medicinal mushroom species as well as uncommon or unknown species representing interesting sources of bioactive beta-glucans have been widely studied. Commercially cultivated and wild growing mushrooms were analysed for their beta-glucan contents. Enzymatic determinations of all glucans, alpha-glucans and beta-glucans in 39 mushrooms species were performed, leading to very remarkable results. Many wild growing species present high beta-glucan contents, especially Bracket fungi. The well-known cultivated species Agaricus bisporus, Lentinula edodes and Cantharellus cibarius as well as most screened wild growing species show higher glucan contents in their stipes than caps.

Extraction of β-glucan from Saccharomyces cerevisiae: Comparison of different extraction methods and in vivo assessment of immunomodulatory effect in mice

Beta-glucan (BG) is a conserved cell wall components of bacteria, fungi, and yeast. BG is an immunomodulator and stimulates the host immune system. This study was performed to screen Saccharomyces cerevisiae strain with high BG, extraction of BG using different chemical extraction methods, composition analysis of BG, and evaluation of the immunomodulatory effect of high-quality BG using mice model. Ten yeast strains were screened for high BG content using total glucan extraction kit and were subjected to FT-IR analysis. The kit based extraction revealed that HII31 showed a high content of total glucan and BG. HII31 cells were subjected to four different acid/base extractions, which indicated that combination of a strong base (NaOH) and weak acid (CH3COOH) extraction recovered high BG and a high ratio of polysaccharide, protein, and lipid. Further, the immunomodulatory effect of the selected BG was evaluated using mice, which suggested that low dose of HII31-BG induces the expression of selected pro-inflammatory (IL-17, IFN-γ) and anti-inflammatory cytokine (IL-10) significantly, whereas relatively high dose was required to alter the IL-6 and TGF-β expression. Overall, the present study revealed that BG extracted from HII31 cells alters the expression of studied cytokines, which can be used as a potent immunomodulator in pharmaceutical products.

표고 수집종들의 유리당, 아미노산 및 β-glucan 함량

표고 수집종들의 유리당, 아미노산 및 β-glucan 함량

A systematic review and meta-analysis of randomized controlled trials of the effect of barley β-glucan on LDL-C, non-HDL-C and apoB for cardiovascular disease risk reductioni-iv.

There has been recent interest in barley as a therapeutic food owing to its high content of beta-glucan (β-glucan), a viscous soluble fiber recognized for its cholesterol-lowering properties. The objective of this study was to conduct a systematic review and meta-analysis of randomized controlled trials (RCTs) investigating the cholesterol-lowering potential of barley β-glucan on low-density lipoprotein cholesterol (LDL-C), non-high-density lipoprotein cholesterol (non-HDL-C) and apolipoprotein B (apoB) for cardiovascular disease (CVD) risk reduction. MEDLINE, Embase, CINAHL and the Cochrane CENTRAL were searched. We included RCTs of ⩾3-week duration assessing the effect of diets enriched with barley β-glucan compared with controlled diets on LDL-C, non-HDL-C or apoB. Two independent reviewers extracted relevant data and assessed study quality and risk of bias. Data were pooled using the generic inverse-variance method with random effects models and expressed as mean differences (MDs) with 95% confidence intervals (CIs). Heterogeneity was assessed by the Cochran Q-statistic and quantified by the I2 statistic. Fourteen trials (N=615) were included in the final analysis. A median dose of 6.5 and 6.9 g/day of barley β-glucan for a median duration of 4 weeks significantly reduced LDL-C (MD=-0.25 mmol/l (95% CI: -0.30, -0.20)) and non-HDL-C (MD=-0.31 mmol/l (95% CI: -0.39, -0.23)), respectively, with no significant changes to apoB levels, compared with control diets. There was evidence of considerable unexplained heterogeneity in the analysis of non-HDL-C (I2=98%). Pooled analyses show that barley β-glucan has a lowering effect on LDL-C and non-HDL-C. Inclusion of barley-containing foods may be a strategy for achieving targets in CVD risk reduction.

Taste-active Components of Beers from Emmer Wheat (Triticum dicoccum) Malt

Abstract Emmer wheat (EW, Triticum dicoccum) grows under adverse climatic and soil conditions in the hilly areas of Italy and other temperate regions. So far, EW has been used for pasta or bakery products. The malt obtained from EW was used to produce a light beer, a double malt beer, and beers with 50% (B50) and 30% (B30) EW malt combined with barley malt. These top-fermented beers showed a sweet, fruity, citrus character. The different sensory impact and chemical composition (betaglucans and flavanoids) of the beers was related to the germinative energy of EW and the different proportions of malted EW and barley malt. The light beer combines the moderate alcohol (3% vol.) with a good intake of natural antioxidants (total phenolic content, TPC, 85 mg l−1), whereas B50 showed a high TPC (109 mg l−1) and the highest beta-glucan content (27 mg l−1).

Anticancer properties of low molecular weight oat beta-glucan – An in vitro study

Anticancer properties of 1–3, 1–4 oat beta glucan are under intensive investigation now. Antitumor characteristic of fungi and yeast beta-glucans have been widely recognized, but those polysaccharides are mostly insoluble which creates several problems especially in topical formulation. Also high molecular weight oat beta-glucans reveal high viscosity which restricts its application. According to those problems in the current study the antitumor activities of low molecular weight beta-glucan derived from oats were investigated in cancer cells: Me45, A431 and normal HaCaT and murine macrophages P388/D1. The low molecular weight beta-glucan from oat significantly deceased cancer cells viability, while for the normal cells it was non-toxic. It was observed that with the increasing incubation time and the beta-glucan concentration the cancer cells viability significantly deceased. Furthermore for the normal cells the low molecular weight beta-glucan from oat was non-toxic. Immunocytochemical ABC analysis showed that beta-glucan induced strong expression of caspase-12 in both cancer cell lines, while in HaCaT cells ABC reaction was significantly lower and in P388/D1 cell line ABC reaction was negative. Our preliminary studies show strong anti-tumor properties of new low molecular weight beta-glucan from oat and at the same time no toxicity for normal cells.

Short Communication: The effect of seed hardness and malting characteristics on in situ dry matter digestibility of barley grain in beef heifers

Ding, S., Oba, M., Swift, M. L., Edney, M., O'Donovan, J. T., McAllister, T. A. and Yang, W. Z. 2015. Short Communication: The effect of seed hardness and malting characteristics on in situ dry matter digestibility of barley grain in beef heifers. Can. J. Anim. Sci. 95: 299–303. An in situ study was conducted to evaluate the relationship between ruminal dry matter digestibility (DMD) and seed hardness or malting characteristics of barley grain. Samples were selected for low and high values of seed hardness index (53 vs. 65; N = 18), beta-glucan content in wort (122 vs. 316 ppm; N = 18), diastatic power (146 vs. 203°L; N = 18), and friability (46 vs. 81%; N = 18) in malt, and incubated in the rumen of three beef heifers for 4, 12 and 48 h. In situ DMD did not vary with beta-glucan concentration or friability. However, barley grain with low seed hardness had lower (P = 0.02) in situ DMD than those with high seed hardness after 4 h of incubation. The barley samples with low diastatic power also had (P = 0.02) higher DMD than with high diastatic power after 4 h, a trend (P = 0.07) that continued after 12 h of incubation. Seed hardness and malting characteristics may have the potential to predict DMD of barley grain in the rumen. However, observed differences in in situ DMD were relatively minor, and we did not detect a relationship between malting characteristics and in situ DMD at longer incubation times. This suggests that the identified grain physical and malt parameters may impact the rate, but not the extent of barley grain digestion in the rumen.

Effect of kilning and milling on the dough-making properties of oat flour

Oats are mostly used for porridges, flakes, and cereal breakfast. The current oat kilning and milling methods are suited for these purposes. Bread-making applications have been explored, but the bread quality results are far from optimal. The goals of this study were to determine whether infrared (IR) and steam kilning may impact dough rheology, and to assess if particle size distribution and bran content could impact dough properties. IR kilning had a negative effect on the dough-making properties of oat grains, resulting in a very stiff and short dough, while steam-kilned dough did not change the dough-making properties. Oat meal also resulted in a stiff and short dough, and re-milling did not change this pattern. In contrast, removing all the bran from the oat meal improved dough-making properties. Dough rheology was negatively impacted by the bran, and this effect was larger for large and medium size bran than for fine bran. This was attributed to their high content of beta-glucans. In conclusion, current kilning and milling methods are not suitable for bread-making purposes and these treatments must be optimized. Whole grain oat meal is not a proper material for bread applications in the absence of fractionation.

Antioxidative and anti-inflammatory effects of high beta-glucan concentration purified aqueous extract from oat in experimental model of LPS-induced chronic enteritis

Contrary to most of studies concerning oat beta-glucan activity using non-purified oat milling fraction this study investigates aqueous extract of beta-glucan from oat (purity approx. 75%) with high (G1) and low (G2) molecular weight to verified its anti-inflammatory and antioxidant effects in a model of chronic LPS-induced enteritis. Chronic inflammatory bowel diseases, e.g. Crohn's disease (CD) and ulcerative colitis (UC) are expanding with the highest annual CD incidence in North America and the highest annual UC occurrence in Europe. The study has been conducted on Spraque-Dowley rats fed diets supplemented with 1% of G1 or G2 beta-glucan. Obtained results revealed that supplementation with both beta-glucan fractions led to significant reduction of different type blood leucocytes (lymphocytes T and B, granulocytes and lymphocytes Tc). Higher reduction of lipid peroxidation was observed in healthy rats after G1 supplementation, while G2 led this reduction in enteritis groups, mainly due to the increase of antioxidative defense.

Barley Lines with Higher Grain Beta Glucan Content Identified

In recent years, there has been renewed interest in food barley due to it's health benefitting properties. Barley grain contains a polysaccharide, beta glucan, which has been shown to reduce blood cholesterol and glucose level. The varieties and some of the germplasm lines were screened for beta glucan content and promising lines were identified. Two lines namely BCU 554 and BK 306 had higher beta glucan and reasonably good protein content also.

Chemical, toxicological, anti-inflammatory and antimicrobial evaluation of Ganoderma lucidum extracts.

Ganoderma lucidum (Fr.) Krast, a basidiomycete belonging to the Ganodermataceae family is one of the most famous traditional Chinese medicinal herbs, used as a healthy food and in medicine. In Brazil, some people produced also in the same process and is indicated that is a nutriceutical product. The dry Ganoderma lucidum of three different states of Brazil were milled and extracted with hot water, water and ethanol, and ethanol only. The results obtained demonstrated that extracts with HotWater and Water-ethanolic presented more concentration of beta-glucan and proteins. Extract ethanolic presents higher concentration of free sugar and increased concentration of phenols when compared with others extracts but doesn’t have protein. When make a mixture of water extract with alcohol, there is a higher concentration of beta-glucan with protein and phenol. When compared samples from three states, the one from Brasilia presented more beta-glucan, phenols, proteins and free sugar in all extractions. The hydroethanolic extract showed tannins, flavonoids, terpens, steroid nucleus. It showed an anti-inflammatory and antimicrobial activity when tested with specific reaction for each group. It showed an anti-inflammatory activity when tested by cotton pellets implantation in rats and antimicrobial activity in pour plate assay for Staphylococcus aureus and Candida albicans. It did not exhibit acute toxicology in acute model in mouse.

A Promising Low Beta-Glucan Barley Mutation of m351 for Better Bioethanol Production Use

Bioethanol is an important liquid fuel complement. Barley is a potential alternative raw material for ethanol production because its by-product is a nutritious feed. The barley m351mutant, which has a mutation for low beta-glucan content, was tested for its ethanol production efficiency and feed fraction quality in a pilot fermentation experiment. Grain samples of m351 and the corresponding wild type of Harrington were either treated or untreated with beta-glucanase during the ethanol production process. Compared to the corresponding wild-type line, m351 produced the same amount of ethanol. More importantly, the feed fraction derived from the fermentation process showed 5 % more protein and 7 % less beta-glucan than that from the wild type, indicating that the feed fraction from m351 was more valuable. The experiments provided evidence that m351 is a useful genetic resource for developing barley cultivars for use in bioethanol production.

Effect of size reduction by freeze-milling on processing properties of beta-glucan oat bran

An effect of freeze-milling on processing properties of beta-glucan oat bran has been evaluated. A comparison with existing, patented methods of high molecular weight oat beta-glucan has been carried out. The new method employs raw material pre-treatment with freezing and milling in a hammer mill, resulting in significant reduction of particle size – 89% was between 80 and 50 μm in comparison with initial material when 79% were between 250 and 200 μm. Reduction of particle size also improved some process parameters of extraction technology – 30% improvement in fat removal during first stage of beta-glucan recovery was observed. The achieved pilot plant yield of product containing beta-glucan extraction was 64,03%, purity (ie. beta-glucan content), of achieved product was 84,4% and average molecular weight was about 69,500 g/mol.

The Influence of Genotype and Environment on Arabinoxylan and Beta-glucan Contents in Grain of Spring Barley (Hordeum vulgare L.)

Arabinoxylan and beta-glucan contents are limiting factors for a wider use of barley production. Arabinoxylan and beta-glucan contents were assessed in grain samples in sets of seven malting hulled varieties, three hull-less lines and one hull-less spring variety grown in the localities of Branišovice, Žabčice, and Kroměříž in 2009 to 2011. Further, the effect of growing technologies on the level of these non-starch polysaccharides was studied. Variability of arabinoxylan contents was affected most significantly by a genotype and growing technology whereas variability of beta-glucan contents was mostly affected by a genotype and growing environment (interaction of year with locality). The highest values of arabinoxylans and beta-glucans were determined in the grain samples of hull-less lines (KM 1057: 6.16% of arabinoxylans and KM 2084: 6.41% of beta-glucans) and on the contrary, the lowest values of arabinoxylans were found in the grain of hull-less variety AF Lucius (3.85%) and lowest amounts of beta-glucans were found in malting variety Radegast (3.92%). The samples of the growing technology without fungicide treatment had on average more arabinoxylans and beta-glucans than the fungicide non-treated ones.

Fractionation of oats into products enriched with protein, beta-glucan, starch, or other carbohydrates

A modified wet method was developed to fractionate ground oat groats into 4 fractions enriched with beta-glucan (BG), protein, starch, and other carbohydrates (CHO), respectively. Effects of defatting oats and centrifuge force for separation were also investigated. Results show that, depending on the two factors, nutrient concentrations in the corresponding fractions ranged 28.53–44.84% (dry matter) for BG, 72.41–92.62% for protein, 79.13–81.69% for starch, and 37.47–42.16% for other CHO. Nutrient recoveries from each fraction were 39.82–51.20% for BG, 60.36–72.08% for protein, 77.04–87.25% for starch, and 24.87–29.68% for other CHO. For the protein fraction, defatting improved the protein content but did not on its recovery. For the starch fraction, the effect of defatting was just opposite, improving the starch recovery but not the starch content. Centrifuge force increased the BG content in the BG fraction when the defatted sample was used. The cumulative recovery of each component in the combined fractions was not affected by oil removal or centrifuge force. Overall, the wet method described was relatively effective in recovering the major nutrients from oats into their respective fractions, while it alleviated the problems of viscous slurry upon mixing ground oat groats with an alkaline solvent and the difficulty of slurry separation.

EFFECT OF BAKING PROCESS ON β-GLUCAN CONTENT IN WHOLE BARLEY BALADY BREAD

This study aimed to examine the possibility of the production of bread using whole barley flour (WBF); two levels of substitution of 50% and 100% compared with wheat flour (WWF) only were administered. The effect of the baking process on the content of dietary fiber, particularly β-glucan, was investigated. Chemical composition alongside with the content and solubility of b-glucan in both raw materials and bread produced were determined. The results obtained showed that the barley flour gave the highest content of ash, crude fiber and fat compared to wheat flour. The highest content of total and soluble beta-glucan were recorded in whole barley bread followed by 50% barley substituted treatment. Moreover, the 100%WBF bread scored the highest content of fiber, protein and ash as well as fat content compared with wheat bread only, which was the highest in carbohydrate content only. Content of β-glucan showed higher values ​​for the bread produced from whole barley flour followed by treatment 50% of barley flour and then bread traditional wheat flour, which scored the least content of β-glucan. The process of fermentation and baking could significantly reduce the total content of β-glucan in spite of increased solubility of beta-glucan. Taking into account the functional dose of β-glucan, it could be assumed that, presented content of β-glucan in barley bread, meet the recommended daily needs to achieve the health benefits attributed to barley β-glucan.