Oat Β-glucan Research Articles

Effect of Complexation with Different Molecular Weights of Oat β-Glucan and Sea Buckthorn Flavonoid on the Digestion of Rice Flour.

The complex of oat β-glucan (OBG) and flavonoids hampered the digestion of starch-based food and retarded the blood glucose response; however, its effect on gastric emptying and its relative mechanism have not been thoroughly investigated. By using Fourier transform infrared (FT-IR), X-ray diffraction (XRD), scanning electron microscopy (SEM), antioxidant ability, and enzymic inhibitory tests for the characterization and in vitro semi-dynamic digestion of complexes of OBG (high and low molecular weights) and sea buckthorn flavonoids, we found that the higher molecular weight complex (FU) exhibited stronger ABTS and DPPH radical scavenging abilities and higher α-glucosidase and α-amylase inhibition rates. Mice fed with rice flour with FU addition exhibited the slowest gastric emptying and intestinal propulsion rates and blood glucose rise and had the lowest activity of digestive enzymes and levels of insulin, ghrelin, motilin (MTL), and relevant gene (ghrelin and GHSR mRNA) expression than those in the control and low-molecular-weight groups. This study provided scientific data for the development of foods with delayed gastric rate and hypoglycemic index for specific populations.

Improvement of brown yogurt quality by Lactiplantibacillus plantarum S58 and oat β-glucan: Physicochemical properties, sensory quality, and metabolic changes

Improvement of brown yogurt quality by Lactiplantibacillus plantarum S58 and oat β-glucan: Physicochemical properties, sensory quality, and metabolic changes

The influence of non-starch polysaccharides on the formation mechanism of wheat dough

The study examined the effects of oat β-glucan (OβG), chitosan (CTS), araboxylan (AX), and fructosan (FOS) on wheat dough formation. Adding 0–7 % OβG, AX, and FOS increased SS content, enhancing gluten stability. D-AX and D-FOS showed higher β-sheet structures, higher air retention and gluten network, smaller pores and denser structures, higher elastic and viscosity moduli. Excessive OβG and CTS could reduce the dough stability, and β-turn and β-sheet ratios, respectively. Therefore, B-7AX and B-7FOS exhibited lower hardness indices during storage, leading to a smoother appearance and more orderly gas chamber distribution. The study provides a theoretical foundation for using non-starch polysaccharides in flour-based products.

Comparative study on static and dynamic digest characteristics of oat β-Glucan and β-Gluco-Oligosaccharides

Both oat β-glucans (OGs) and their hydrolyzed counterparts, oat β-gluco-oligosaccharides (OGOs), are dietary fibers indigestible by humans. They serve as substrates for the colonic intestinal flora, exhibiting potential prebiotic properties. This study, through in vitro digestion simulation, found that OGs and OGOs are not degraded and can safely pass through the upper digestive tract to reach the colon. Anaerobic fermentation was conducted using fecal microbiota in an anaerobic tube and gastrointestinal reactor to investigate their impact on the structure and metabolism of intestinal flora. The research revealed that OGs and OGOs distinctly influence the fermentation characteristics and the intestinal flora’s metabolic profile. Specifically, in static fermentation, OGs notably increased butyric acid production in both healthy individuals and those with type 2 diabetes, whereas OGOs more effectively enhanced acetic and propionic acid production in type 2 diabetics. Moreover, OGs and OGOs variably affected the composition of intestinal flora. In dynamic fermentation, there was a marked improvement in the production of short-chain fatty acids (SCFAs), with OGs significantly boosting butyric acid and OGOs enhancing acetic acid production. This study lays a theoretical foundation for employing specific dietary fibers to selectively improve intestinal flora and supports the development of functional ingredients that modulate intestinal microorganisms, utilizing in vitro research methodologies.

Solubilized β-Glucan Supplementation in C57BL/6J Mice Dams Augments Neurodevelopment and Cognition in the Offspring Driven by Gut Microbiome Remodeling.

A maternal diet rich in dietary fiber, such as β-glucan, plays a crucial role in the offspring's acquisition of gut microbiota and the subsequent shaping of its microbiome profile and metabolome. This in turn has been shown to aid in neurodevelopmental processes, including early microglial maturation and immunomodulation via metabolites like short chain fatty acids (SCFAs). This study aimed to investigate the effects of oat β-glucan supplementation, solubilized by citric acid hydrolysis, from gestation to adulthood. Female C57BL/6J mice were orally supplemented with soluble oat β-glucan (ObG) or carboxymethyl cellulose (CMC) via drinking water at 200 mg/kg body weight during breeding while the control group received 50 mg/kg body weight of carboxymethyl cellulose. ObG supplementation increased butyrate production in the guts of both dams and 4-week-old pups, attributing to alterations in the gut microbiota profile. One-week-old pups from the ObG group showed increased neurodevelopmental markers similar to four-week-old pups that also exhibited alterations in serum markers of metabolism and anti-inflammatory cytokines. Notably, at 8 weeks, ObG-supplemented pups exhibited the highest levels of spatial memory and cognition compared to the control and CMC groups. These findings suggest a potential enhancement of neonatal neurodevelopment via shaping of early-life gut microbiome profile, and the subsequent increased later-life cognitive function.

The Influence of Oat β-Glucans of Different Molar Mass on the Properties of Gluten-Free Bread.

The influence of β-glucans on the properties of gluten-free dough and bread is still not fully explained, with the literature suggesting both positive and negative effects. The aim of this study was to investigate the effect of the molar mass of oat β-glucans on the properties of gluten-free bread. Gluten-free breads were baked under standardized conditions from a model gluten-free mix without and with a 1% or 2% share of oat β-glucans of a low molar mass of 24,540 g/mol, a medium molar mass of 85,940 g/mol and a high molar mass of 1,714,770 g/mol. The share of β-glucans affected the increase in water addition to the baking mix and dough yield proportionally to the molar mass and amount of β-glucans. The β-glucans of the highest molar mass, particularly at a 2% share, were most effective in increasing bread volume, reducing hardness and increasing the moisture content of the bread crumb on the day of baking, as well as reducing the increase in hardness and maintaining a high moisture content of the bread crumb after 1 day of storage, compared to bread without added β-glucans.

Effect of Mono- and Polysaccharide on the Structure and Property of Soy Protein Isolate during Maillard Reaction.

As a protein extracted from soybeans, soy protein isolate (SPI) may undergo the Maillard reaction (MR) with co-existing saccharides during the processing of soy-containing foods, potentially altering its structural and functional properties. This work aimed to investigate the effect of mono- and polysaccharides on the structure and functional properties of SPI during MR. The study found that compared to oat β-glucan, the reaction rate between SPI and D-galactose was faster, leading to a higher degree of glycosylation in the SPI-galactose conjugate. D-galactose and oat β-glucan showed different influences on the secondary structure of SPI and the microenvironment of its hydrophobic amino acids. These structural variations subsequently impact a variety of the properties of the SPI conjugates. The SPI-galactose conjugate exhibited superior solubility, surface hydrophobicity, and viscosity. Meanwhile, the SPI-galactose conjugate possessed better emulsifying stability, capability to produce foam, and stability of foam than the SPI-β-glucan conjugate. Interestingly, the SPI-β-glucan conjugate, despite its lower viscosity, showed stronger hypoglycemic activity, potentially due to the inherent activity of oat β-glucan. The SPI-galactose conjugate exhibited superior antioxidant properties due to its higher content of hydroxyl groups on its molecules. These results showed that the type of saccharides had significant influences on the SPI during MR.

Oat Beta-Glucan Dietary Intervention on Antioxidant Defense Parameters, Inflammatory Response and Angiotensin Signaling in the Testes of Rats with TNBS-Induced Colitis.

Male infertility represents a significant public health concern. There is a negative impact of inflammatory bowel diseases (IBDs) on the male reproductive system. The aim of this study was to investigate whether oat beta-glucan (OBG) with different molar mass can modulate parameters of antioxidant defense and inflammatory response in the testes of adult Sprague-Dawley rats with TNBS-induced colitis and whether the OBG intervention can modulate the inflammatory response in association with the RAS system. Results: higher testicular superoxide dismutase (SOD), glutathione reductase (GR) activities and glutathione (GSH) concentration, and lower testosterone (T) level and glutathione peroxidase (GPx) activity, were observed in rats with colitis than in healthy control ones. TNBS-induced colitis resulted in decreased the angiotensin 1-7 (ANG 1-7) level in the testes of rats fed with low-molar mass OBG compared to control animals. Conclusions: although colitis induced moderate pro-oxidant changes in the gonads, it seems plausible that dietary intervention with different fractions of oat beta-glucans mass may support the maintenance of reproductive homeostasis via the stimulation of the local antioxidant defense system.

In vitro fecal fermentation characteristics and dynamic changes in physicochemical and structural properties of oat β-glucan

Oat β-glucan (OG) is a common food in many diets, but the relationship between the structural changes of dietary fibre and the dynamic shifts in gut microbiota composition remains unclear. In this study, the dynamic variations of physicochemical and structural characteristics of OG at different fermentation stages were studied using an in vitro porcine colonic digestion model. lMeanwhile, the correlation between the molecular structure changes of OG and its regulation of gut microorganisms during fermentation was studied. The molecular weight of OG decreased with the prolongation of fermentation time due to the decomposition of the glucoside bond by gut microorganisms. Methylation analysis showed that the sugar residues in OG mainly included T-Glcp, 3-Glcp and 4-Glcp, while the proportions of 3-Glcp and 4-Glcp did not change significantly during the process of fermentation, demonstrating that gut microorganisms could equally decompose β-(1, 3) and β-(1, 4) glucoside bonds. During the fermentation process, OG inhibited the growth of harmful bacteria while promoting the growth of beneficial bacteria, especially Lactobacillus. Compared with gum arabic, hawthorn pectin, arabinoxylan, guar gum and dendrobium officinale polysaccharide, OG showed the fastest fermentation rate and highest Lactobacillus abundance. This study's results offer a scientific foundation for enhancing the conversion of oat β-glucan (OG) into prebiotics within the functional food industry. Additionally, they provide valuable insights into the reciprocal regulation between other structural polysaccharides and gut microorganisms.

Preparation of protein-polyphenol-polysaccharide ternary complexes to regulate the interfacial structure of emulsions: Interfacial behavior and emulsion stability

This study investigated the effect of protein-polyphenol-polysaccharide ternary complexes prepared from polysaccharides with different charges on emulsion stability. Sodium alginate (ALG), chitosan hydrochloride (CHC) and oat β-glucan (OG) were used as representational polysaccharides. The interfacial rheology showed that CHC increased the adsorption rate of WPI-rutin complexes at the oil-water interface, while ALG and OG reduced the adsorption rate. Furthermore, WPI-Rutin-CHC complexes effectively reduced the interfacial tension from 11.16 mN/m to 9.41 mN/m. Compared with other ternary complexes, the oil-water interface layer composed of WPI-Rutin-CHC complexes had the highest interfacial viscoelasticity and mechanical strength. Moreover, the emulsion prepared by WPI-Rutin-CHC complexes had the lowest instability index (0.17) and the smallest droplet size (660 nm), indicating the highest stability among all the emulsions. The microstructure results indicated that the thick interfacial layer was observed in WPI-Rutin-CHC emulsion, while thin interfacial layers were found in other emulsions. These results revealed the stability mechanism of emulsions prepared by ternary complexes and provided guidance for the preparation of stable emulsions.

Effect of Oat Beta-Glucan on Physicochemical Properties and Digestibility of Fava Bean Starch.

The current research examined the impact of different concentrations of oat beta-glucan (OG) on the in vitro digestibility of fava bean starch (FS). Our pasting analysis demonstrated that OG effectively decreased the viscosity and regrowth of FS, suppressing its in situ regrowth while enhancing the in vitro pasting temperature. Moreover, OG markedly diminished amylose leaching and minimized the particle size of the pasted starch. Rheological and textural evaluations demonstrated that OG markedly diminished the viscoelasticity of the starch and softened the gel strength of the composite system. Structural analysis revealed that hydrogen bonding is the primary interaction in the FS-OG system, indicating that OG interacts with amylose through hydrogen bonding, thereby delaying starch pasting and enhancing the gelatinization characteristics of FS gels. Notably, the incorporation of OG resulted in a reduction in the levels of rapidly digestible starch (RDS) and slowly digestible starch (SDS) in FS, accompanied by a notable increase in resistant starch (RS) content, from 21.30% to 31.82%. This study offers crucial insights for the application of OG in starch-based functional foods.

Biochemical properties and application of a multi-domain β-1,3-1,4-glucanase from Fibrobacter sp.

A novel glycoside hydrolase (GH) family 16 multi-domain β-1,3-1,4-glucanase (FsGlc16A) from Fibrobacter sp. UWP2 was identified, heterogeneously expressed, and its enzymatic properties, protein structure and application potential were characterized. Enzymological characterization showed that FsGlc16A performed the optimal catalytic activity at pH 4.5 and 50 °C with a specific activity of 3263 U/mg. FsGlc16A exhibited the substrate specificity towards oat β-glucan, barley β-glucan and lichenan, and in addition, it hydrolyzed oat β-glucan and lichenan into different β-glucooligosaccharides with polymerization degrees of 3–4, which further illustrated that it belonged to the endo-type β-1,3-1,4-glucanase. FsGlc16A was classified in subfamily25 of GH16. A ‘PXSSSS’ repeats domain was identified at the C-terminus of FsGlc16A, which was distinct from the typical GH family 16 β-1,3-1,4-glucanases. Removing the ‘PXSSSS’ repeats domain affected the binding of the substrate to FsGlc16A and reduced the enzyme activity. FsGlc16A displayed good potential for the applications, which hydrolyzed oat bran into β-glucooligosaccharides, and reduced filtration time (18.89 %) and viscosity (3.64 %) in the saccharification process. This study investigated the enzymatic properties and domain function of FsGlc16A, providing new ideas and insights into the study of β-1,3-1,4-glucanase.

Oat Dietary Fiber Delays the Progression of Chronic Kidney Disease in Mice by Modulating the Gut Microbiota and Reducing Uremic Toxin Levels.

Chronic kidney disease (CKD) has emerged as a significant public health concern. In this article, we investigated the mechanism of oat dietary fiber in regulating CKD. Our findings indicated that the gut microbiota of CKD patients promoted gut microbiota dysbiosis and kidney injury in CKD mice. Intervention with oat-resistant starch prepared by ultrasonic combined enzymatic hydrolysis (ORSU) and oat β-glucan with a molecular weight of 5 × 104 Da (OBGM) elevated the levels of short-chain fatty acids (SCFAs) and regulated gut dysbiosis in the gut-humanized CKD mice. ORSU and OBGM also reduced CKD-related uremic toxins such as creatinine, indoxyl sulfate (IS), and p-cresol sulfate (PCS) levels; reinforced the intestinal barrier function of the gut-humanized CKD mice; and mitigated renal inflammation and fibrosis via the NF-κB/TGF-β pathway. Therefore, ORSU and OBGM might delay the progression of CKD by modulating the gut microbiota to reduce uremic toxins levels. Our results explain the mechanism of oat dietary fiber aimed at mitigating CKD.

Dietary Oat β-Glucan Alleviates High-Fat Induced Insulin Resistance through Regulating Circadian Clock and Gut Microbiome.

High-fat diet induced circadian rhythm disorders (CRD) are associated with metabolic diseases. As the main functional bioactive component in oat, β-glucan (GLU) can improve metabolic disorders, however its regulatory effect on CRD remains unclear. In this research, the effects of GLU on high-fat diet induced insulin resistance and its mechanisms are investigated, especially focusing on circadian rhythm-related process. Male C57BL/6 mice are fed a low fat diet, a high-fat diet (HFD), and HFD supplemented 3% GLU for 13 weeks. The results show that GLU treatment alleviates HFD-induced insulin resistance and intestinal barrier dysfunction in obese mice. The rhythmic expressions of circadian clock genes (Bmal1, Clock, and Cry1) in the colon impaired by HFD diet are also restored by GLU. Further analysis shows that GLU treatment restores the oscillatory nature of gut microbiome, which can enhance glucagon-like peptide (GLP-1) secretion via short-chain fatty acids (SCFAs) mediated activation of G protein-coupled receptors (GPCRs). Meanwhile, GLU consumption significantly relieves colonic inflammation and insulin resistance through modulating HDAC3/NF-κB signaling pathway. GLU can ameliorate insulin resistance due to its regulation of colonic circadian clock and gut microbiome.

Preparation of a Novel Oat β-Glucan-Chromium(III) Complex and Its Hypoglycemic Effect and Mechanism.

This study synthesized a novel oat β-glucan (OBG)-Cr(III) complex (OBG-Cr(III)) and explored its structure, inhibitory effects on α-amylase and α-glucosidase, and hypoglycemic activities and mechanism in vitro using an insulin-resistant HepG2 (IR-HepG2) cell model. The Cr(III) content in the complex was found to be 10.87%. The molecular weight of OBG-Cr(III) was determined to be 7.736 × 104 Da with chromium ions binding to the hydroxyl groups of OBG. This binding resulted in the increased asymmetry and altered spatial conformation of the complex along with significant changes in morphology and crystallinity. Our findings demonstrated that OBG-Cr(III) exhibited inhibitory effects on α-amylase and α-glucosidase. Furthermore, OBG-Cr(III) enhanced the insulin sensitivity of IR-HepG2 cells, promoting glucose uptake and metabolism more efficiently than OBG alone. The underlying mechanism of its hypoglycemic effect involved the modulation of the c-Cbl/PI3K/AKT/GLUT4 signaling pathway, as revealed by Western blot analysis. This research not only broadened the applications of OBG but also positioned OBG-Cr(III) as a promising Cr(III) supplement with enhanced hypoglycemic benefits.

Oat Beta-Glucan as a Metabolic Regulator in Early Stage of Colorectal Cancer-A Model Study on Azoxymethane-Treated Rats.

Factors that reduce the risk of developing colorectal cancer include biologically active substances. In our previous research, we demonstrated the anti-inflammatory, immunomodulatory, and antioxidant effects of oat beta-glucans in gastrointestinal disease models. The aim of this study was to investigate the effect of an 8-week consumption of a diet supplemented with low-molar-mass oat beta-glucan in two doses on the antioxidant potential, inflammatory parameters, and colonic metabolomic profile in azoxymethane(AOM)-induced early-stage colorectal cancer in the large intestine wall of rats. The results showed a statistically significant effect of AOM leading to the development of neoplastic changes in the colon. Consumption of beta-glucans induced changes in colonic antioxidant potential parameters, including an increase in total antioxidant status, a decrease in the superoxide dismutase (SOD) activity, and a reduction in thiobarbituric acid reactive substance (TBARS) concentration. In addition, beta-glucans decreased the levels of pro-inflammatory interleukins (IL-1α, IL-1β, IL-12) and C-reactive protein (CRP) while increasing the concentration of IL-10. Metabolomic studies confirmed the efficacy of oat beta-glucans in the AOM-induced early-stage colon cancer model by increasing the levels of metabolites involved in metabolic pathways, such as amino acids, purine, biotin, and folate. In conclusion, these results suggest a wide range of mechanisms involved in altering colonic metabolism during the early stage of carcinogenesis and a strong influence of low-molar-mass oat beta-glucan, administered as dietary supplement, in modulating these mechanisms.

Analysis of the effect of oat β-glucan on gut microbiota and clarification of their interaction relationship

Oat β-glucan is catabolized by gut microbiota, however, the interaction relationship between β-glucan and gut microbiota is unclear. We aim to investigate the primary intestinal microbial species responsible for oat β-glucan degradation and explore their interaction. The result of in vitro fermentation showed that β-glucan significantly altered gut microbiota composition and primary microbial species responding to β-glucan was Lactobacillus. A total of 4 strains of Lactobacillus murinus were in vitro obtained and inoculated in the medium containing β-glucan as the sole carbon source to verify their association with β-glucan, and result showed that 4 strains of L. murinus could indeed degrade β-glucan. Genome analysis suggested that 4 strains of L. murinus contained abundant carbohydrate enzymes-encoding genes, among which genes encoding glycoside hydrolases family 1 (GH1) were most likely associated with β-glucan degradation. Further analysis revealed that GH1 could bind to β-glucan units through hydrogen bonding. Our study provides a novel insight into the research on interplay between dietary components and gut microbiota, and strategy for the exploration of potential carbohydrate hydrolase from gut microbiota for cereal β-glucan processing.

Consumption of Feed Supplemented with Oat Beta-Glucan as a Chemopreventive Agent against Colon Cancerogenesis in Rats

Colorectal cancer (CRC) accounts for 30% of all cancer cases worldwide and is the second leading cause of cancer-related deaths. CRC develops over a long period of time, and in the early stages, pathological changes can be mitigated through nutritional interventions using bioactive plant compounds. Our study aims to determine the effect of highly purified oat beta-glucan on an animal CRC model. The study was performed on forty-five male Sprague–Dawley rats with azoxymethane-induced early-stage CRC, which consumed feed containing 1% or 3% low molar mass oat beta-glucan (OBG) for 8 weeks. In the large intestine, morphological changes, CRC signaling pathway genes (RT-PCR), and proteins (Western blot, immunohistochemistry) expression were analyzed. Whole blood hematology and blood redox status were also performed. Results indicated that the histologically confirmed CRC condition led to a downregulation of the WNT/β-catenin pathway, along with alterations in oncogenic and tumor suppressor gene expression. However, OBG significantly modulated these effects, with the 3% OBG showing a more pronounced impact. Furthermore, CRC rats exhibited elevated levels of oxidative stress and antioxidant enzyme activity in the blood, along with decreased white blood cell and lymphocyte counts. Consumption of OBG at any dose normalized these parameters. The minimal effect of OBG in the physiological intestine and the high activity in the pathological condition suggest that OBG is both safe and effective in early-stage CRC.

Improvement in storage stability of fresh instant rice using non‐starch polysaccharides

SummaryIn this study, non‐starch polysaccharides (NSPs), namely konjac glucomannan (KGM), inulin (IN), and oat β‐glucan (OG), were selected as ingredients to inhibit the retrogradation of fresh instant rice. Through a comprehensive comparison, it was found that the addition of 0.4% KGM, 0.6% IN, and 1.5% OG (w/w, based on rice mass) gave fresh instant rice a favourable eating quality. Furthermore, as the storage time increased, adding these NSPs mitigated the increase in hardness, retrogradation enthalpy (), and free water, indicating their ability to prevent water migration and improve the storage stability of fresh instant rice. Among them, the OG was the most effective additive in delaying retrogradation behaviours, and the flavour profiles of the OG‐treated fresh instant rice group (OG‐FIR) were more similar to those of the control group (FIR). Overall, the addition of NSPs probably was a novel strategy for improving the quality of fresh instant rice.

Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams

The dairy industry is actively seeking new applications for various types of whey. One promising direction is the development of nutritious ice cream, using a blend of different whey proteins. However, the production of whey ice cream is hindered by the occurrence of quality issues, primarily stemming from a low content of solids, particularly fat and protein. The development of natural components with distinctive technological attributes, such as the ability to bind excess moisture, enhance foaming properties, and replicate the taste of milk fat, is of significant relevance in food science. In this work, we investigated the influence of plant-based structuring ingredients on the viscoelastic characteristics of whey-based ice creams. Notably, mixes such as 0.4% Vianoks C45 + 0.75% oat β-glucan, 0.4% Vianoks C45 + 0.5% yeast β-glucan, and 0.4% Vianoks C45 + 3% whey protein complex + 10% vegetable purée from table beet have been proven to be effective stabilizing compositions. However, attempts to combine the whey protein complex with other types of vegetable purées like zucchini and broccoli did not yield satisfactory results. It has also been found that β-glucan from the yeast Saccharomyces cerevisiae and κ-carrageenan, a component of the Vianoks C45 stabilization system, forms a robust gel within the system. Analysis of the aqueous phase in whey-based ice creams revealed a consistent correlation between water activity, surface tension, and rheological behavior. Finally, the ice creams that exhibited the best viscoelastic characteristics also had the best sensory attributes.