Source Of Β-glucan Research Articles

Melanins: functional properties and application possibilities in medical practice

Introduction. The article provides information on the functional properties of various melanins and their biosynthesis, as well as natural sources of their production, the use of medicines and dietary supplements containing melanin in medical practice. To do this, a systematic search was conducted in the databases: CyberLeninka, eLibrary, PubMed, SAGE Premier, Springer, Wiley Journals, over the past 10 years (2013–2023). As a result of the review, it was revealed that melanins are widespread in living organisms and are an important natural biomaterial. Melanins of microbial, fungal, animal and plant origin are known, they are divided into five types, of which the most studied are eumelanin, pheomelanin and neuromelanin. A number of studies are presented that prove that melanins are characterized by a wide range of biological activity. They have photoprotective, radioprotective, antimutagenic, immunomodulatory stress-protective, geroprotective, antioxidant, detoxification and anti-inflammatory effects. Information is provided on the possible use of melanin in the complex therapy of melanoma, Parkinson's disease and neurodegenerative diseases, to protect the skin and eyes from radiation damage, correct stress conditions and prevent infectious diseases during the epidemic season. It has been shown that melanin chaga is widely used in domestic medicine in the form of medicines (Befungin) and dietary supplements. An important difference between them is the concentration of melanin, the method of its isolation and purification, as well as the manufacturing technology, which is demonstrated in the article. A biologically active additive with an additional source of β-glucans and polyphenols Amelan is considered, the main active component of which is melanin of fungal origin obtained by a method that increases the yield of melanin and improves its quality by increasing the concentration of its paramagnetic centers compared with melanin obtained without the specified pretreatment of fruit bodies. Conclusion. The information presented in the article on melanins and their functional properties indicates the prospects of using melanins as a source for the production of medicines and biologically active additives.

β-glucans from Euglena gracilis or Saccharomyces cerevisiae effects on immunity and inflammatory parameters in dogs.

Considering the differences in molecular structure and function, the effects of β-1,3-glucans from Euglena gracilis and β-1,3/1,6-glucans from Saccharomyces cerevisiae on immune and inflammatory activities in dogs were compared. Four diets were compared: control without β-glucans (CON), 0.15 mg/kg BW/day of β-1,3/1,6-glucans (Β-Y15), 0.15 mg/kg BW/day of β-1,3-glucans (Β-S15), and 0.30 mg/kg BW/day of β-1,3-glucans (Β-S30). Thirty-two healthy dogs (eight per diet) were organized in a block design. All animals were fed CON for a 42-day washout period and then sorted into one of four diets for 42 days. Blood and faeces were collected at the beginning and end of the food intake period and analysed for serum and faecal cytokines, ex vivo production of hydrogen peroxide (H2O2) and nitric oxide (NO), phagocytic activity of neutrophils and monocytes, C-reactive protein (CRP), ex vivo production of IgG, and faecal concentrations of IgA and calprotectin. Data were evaluated using analysis of covariance and compared using Tukey's test (P<0.05). Dogs fed Β-Y15 showed higher serum IL-2 than dogs fed Β-S30 (P<0.05). A higher phagocytic index of monocytes was observed in dogs fed the B-S15 diet than in those fed the other diets, and a higher neutrophil phagocytic index was observed for B-S15 and B-Y15 than in dogs fed the CON diet (P<0.05). Monocytes from dogs fed B-S15 and B-S30 produced more NO and less H2O2 than those from the CON and B-Y15 groups (P<0.05). Despite in the reference value, CRP levels were higher in dogs fed B-S15 and B-S30 diets (P<0.05). β-1,3/1,6-glucan showed cell-mediated activation of the immune system, with increased serum IL-2 and neutrophil phagocytic index, whereas β-1,3-glucan acted on the immune system by increasing the ex vivo production of NO by monocytes, neutrophil phagocytic index, and serum CRP. Calprotectin and CRP levels did not support inflammation or other health issues related to β-glucan intake. In conclusion, both β-glucan sources modulated some immune and inflammatory parameters in dogs, however, different pathways have been suggested for the recognition and action of these molecules, reinforcing the necessity for further mechanistic studies, especially for E. gracilis β-1,3-glucan.

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.

Valorization of brewer's yeast using Deep Eutectic Solvents pretreatment for fractionation and separation of cell wall polysaccharides

Beer yeast is an excellent source of β-glucans or mono-and oligosaccharides, which have various biological and technical functional properties and can be used as food ingredients. The steps involved in extracting β-glucan from beer yeast cells, such as cell wall disruption and purification, have notable effects on the compound's yield, cost, and various properties, including biological, physicochemical, and technical aspects. In this study, by comparing the extraction efficiencies of 6 synthetic deep eutectic solvents (DESs) for β-glucan in brewer's yeast, it was found that using DES composed of choline chloride and lactic acid resulting in the yield and purity of insoluble β-glucan (IBG) was 1.30 g/g and 49.3%. Even after one cycle of DES, IBG could still be separated with a yield of 0.26 g/g and a purity of 39.1%. Additionaly, the molecular weight of IBG separated by the DES method was 1.0–1.6 kDa, significantly lower than the range obtained using the traditional alkali-alcohol separation method (39.8–656 kDa). The results suggest an alternative use of DES for spent beer yeast byproduct extraction.

Potential Application of Yeast Cell Wall Biopolymers as Probiotic Encapsulants.

Biopolymers of yeast cell walls, such as β-glucan, mannoprotein, and chitin, may serve as viable encapsulants for probiotics. Due to its thermal stability, β-glucan is a suitable cryoprotectant for probiotic microorganisms during freeze-drying. Mannoprotein has been shown to increase the adhesion of probiotic microorganisms to intestinal epithelial cells. Typically, chitin is utilized in the form of its derivatives, particularly chitosan, which is derived via deacetylation. Brewery waste has shown potential as a source of β-glucan that can be optimally extracted through thermolysis and sonication to yield up to 14% β-glucan, which can then be processed with protease and spray drying to achieve utmost purity. While laminarinase and sodium deodecyle sulfate were used to isolate and extract mannoproteins and glucanase was used to purify them, hexadecyltrimethylammonium bromide precipitation was used to improve the amount of purified mannoproteins to 7.25 percent. The maximum chitin yield of 2.4% was attained by continuing the acid-alkali reaction procedure, which was then followed by dialysis and lyophilization. Separation and purification of yeast cell wall biopolymers via diethylaminoethyl (DEAE) anion exchange chromatography can be used to increase the purity of β-glucan, whose purity in turn can also be increased using concanavalin-A chromatography based on the glucan/mannan ratio. In the meantime, mannoproteins can be purified via affinity chromatography that can be combined with zymolase treatment. Then, dialysis can be continued to obtain chitin with high purity. β-glucans, mannoproteins, and chitosan-derived yeast cell walls have been shown to promote the survival of probiotic microorganisms in the digestive tract. In addition, the prebiotic activity of β-glucans and mannoproteins can combine with microorganisms to form synbiotics.

Analysis of mixed linkage β-glucan content and structure in different wheat flour milling fractions

β-glucan is a dietary fibre component with health benefits that relate to its structure and solubility. The polysaccharide structure consists predominantly of β-(1–4) linked cellotriosyl (G3) and cellotetraosyl (G4) units joined together with β-(1,3) linkages. The ratio of G3:G4 blocks affects the solubility with very high or very low ratios causing lower solubility. Wheat, a major staple crop, is a source of β-glucan in the human diet; however, there is a lack of research on β-glucan in wheat, especially white flour which is used in many food products. Here we quantified β-glucan in different wheat milling fractions, showing a low content in the first and second break (white) flour fractions (0.2%) with increasing amounts in bran flour (0.5%), wholemeal (0.8%) and bran (2.8%). A high proportion (30%) of β-glucan in the white flour fractions was soluble, while in bran a far smaller proportion (10%) was soluble. In agreement with differences in solubility, the G3:G4 ratio also differed, with the white flour fractions having lower ratios (∼2.5) and bran-containing fractions having higher ratios (∼3.8). We conclude that while total β-glucan in white flour is low, it is substantially soluble, and that high extraction and wholemeal flours have the potential to be a significant source of β-glucan.

Mushroom β-glucans: application and innovation for food industry and immunotherapy.

Among the most important sources of β-glucans are edible and medicinal mushrooms. These molecules are components of the cellular wall of basidiomycete fungi (mushrooms) and can be extracted even from the basidiocarp as the mycelium and its cultivation extracts or biomasses. Mushroom β-glucans are recognized by their potential effects as immunostimulants and immunosuppressants. They are highlighted as anticholesterolemic, anti-inflammatory, adjuvant in diabetes mellitus, mycotherapy for cancer treatment, as well as adjuvants for COVID-19 vaccines. Due to their relevance, several techniques of β-glucans extraction, purification, and analysis have already been described. Despite the previous knowledge of β-glucans' benefits for human nutrition and health, the main information about this topic refers to the molecular identification, properties, and benefits, as well as their synthesis and action on cells. Studies on biotechnology industry applications (product development) and the registered products of β-glucans from mushrooms are still limited and more common for feed and healthcare. In this context, this paper reviews the biotechnological production of food products containing β-glucans from basidiomycete fungi, focusing on food enrichment, and presents a new perspective on fungi β-glucans' use as potential immunotherapy agents. KEY POINTS: • Mushrooms' β-glucans for product development in the biotechnology industry • Biotechnological production of food products containing mushrooms' β-glucans • Basidiomycete fungi β-glucans are used as potential immunotherapy agents.

Therapeutic Potential of Seaweed-Derived Laminaran: Attenuation of Clinical Drug Cytotoxicity and Reactive Oxygen Species Scavenging.

β-glucan has been shown to be effective for several diseases such as immune regulation and blood pressure suppression. Seaweed contains a β-1,3/1,6-glucan called laminaran. The present commercial source of β-glucan is black yeast; however, a fermentation process using organic carbon substrates makes production unsustainable, whereas macroalgae provide a sustainable alternative with the use of CO2 and seawater as growth substrates. However, bioactivity studies on laminaran are limited. We aimed to evaluate whether laminaran can scavenge reactive oxygen species (ROS) and attenuate cytotoxicity caused by clinical drugs such as indomethacin (Ind) and dabigatran (Dab). Electron spin resonance assay revealed that laminaran scavenged singlet oxygen (1O2) and superoxide anions (O2•-) directly but did not scavenge hydroxyl radicals (•OH). Mitochondrial ROS detection dye showed that laminaran scavenged mitochondrial O2•- produced upon administration of Ind or Dab. Moreover, significant reductions in •OH and peroxynitrate (ONOO-) levels were observed. Since •OH and ONOO- are generated from O2•- in the cells, laminaran could indirectly suppress the generation of •OH and ONOO- via the removal of O2•-. Both Ind and Dab induce cell injury via ROS production. Laminaran attenuated the cytotoxicity derived from these drugs and may represent a functional food with anti-aging and disease prevention properties.

Food By-Products and Agro-Industrial Wastes as a Source of β-Glucans for the Formulation of Novel Nutraceuticals.

Food and agro-industrial by-products provoke a great environmental and economic impact that must be minimized by adding value to these wastes within the framework of circular economy. The relevance of β-glucans obtained from natural sources (cereals, mushrooms, yeasts, algae, etc.), in terms of their interesting biological activities (hypocholesterolemic, hypoglycemic, immune-modulatory, antioxidant, etc.), has been validated by many scientific publications. Since most of these by-products contain high levels of these polysaccharides or can serve as a substrate of β-glucan-producing species, this work reviewed the scientific literature, searching for studies that utilized food and agro-industrial wastes to obtain β-glucan fractions, attending to the applied procedures for extraction and/or purification, the characterization of the glucans and the tested biological activities. Although the results related to β-glucan production or extraction using wastes are promising, it can be concluded that further research on the glucans' characterization, and particularly on the biological activities in vitro and in vivo (apart from antioxidant capacity), is required to reach the final goal of formulating novel nutraceuticals based on these molecules and these raw materials.

Effect of a regular consumption of traditional and roasted oat and barley flakes on blood lipids and glucose metabolism-A randomized crossover trial.

Regular consumption of the soluble dietary fiber β-glucan is associated with decreased total cholesterol (TC), low-density lipoprotein (LDL) cholesterol and blood glucose. Barley and oat flakes as natural sources of β-glucan were roasted to improve sensory quality. The aim of this study was to investigate whether roasting of barley and oat flakes changes the physiological impact of the β-glucan-rich flakes on glucose and lipid metabolism. A five-armed randomized crossover trial design was used. The intervention study was conducted from May 2018 to May 2019 and included 32 healthy subjects with moderately increased LDL cholesterol (≥2.5 mmol/L). During the 3-week intervention periods, 80 g of roasted or traditional barley or oat flakes, or four slices of white toast bread per day were consumed for breakfast. At the start and the end of each intervention, fasting and postprandial blood was taken. The intervention periods were separated by 3-week wash-out periods. During the interventions with the cereal flakes, TC and LDL cholesterol concentrations were significantly reduced compared to baseline values by mean differences of 0.27-0.33 mmol/L and 0.21-0.30 mmol/L, respectively (p < 0.05), while high-density lipoprotein (HDL) cholesterol was only reduced after the intervention with barley flakes (p < 0.05). After the intervention period with toast, TC and HDL cholesterol increased (p < 0.05). The fasting levels of triglycerides, fasting blood glucose and insulin did not change in any group. The effects of traditional and roasted varieties on blood lipids did not differ between the groups. The regular consumption of traditional or roasted barley and oat flakes contributes to the management of cardiovascular diseases by improving TC and LDL cholesterol. https://clinicaltrials.gov/ct2/show/NCT03648112, identifier NCT03648112.

Effects of different sources of β-glucan on pasting, gelation, and digestive properties of pea starch

The effects of Lentinula edodes β-glucan (LG), yeast β-glucan (YG), and oat β-glucan (OG) on pasting, gelation, and digestive properties of pea starch (PeS) were studied. Because of different molecular weights and spatial conformation, β-glucan interacted differently with PeS. With the increase of molecular weight of OG, YG, and LG, the pasting property and the gelatinization enthalpy (ΔH) of β-glucan-PeS (G-PeS) suspension decreased by rapid viscosity analyzer and differential thermal scanning analysis, respectively, which was consistent with the results of X-ray diffraction; texture parameters of G-PeS gel were increased and the scanning electron microscope furtherly showed that the structure of 0.5% G-PeS gel was more stable. The rheological parameters (energy storage modulus (G′) and loss modulus (G″) of G-PeS were LG-PeS ≈ YG-PeS > OG-PeS. And the blue shift degree of absorption peak in the Fourier transform infrared spectrum of G-PeS gels (1639.09 cm −1 , 1639.12 cm −1 , and 1637.78 cm −1 ) proved that LG and YG with trihelix structure could form stronger hydrogen bonds with starch granules compared with OG without trihelix structure. In vitro simulated digestion experiments showed that the inhibition degree of β-glucan on the digestion rate of G-PeS was LG > YG > OG. Herein, adding β-glucan to pes starch has a big potential to promote the texture of PeS-based foods and help diabetics control postprandial glucose levels. • β-Glucan of oat (OG), yeast (YG) and Lentinula edodes (LG) enhanced the wrapping effect on pea starch (PeS) as molecular weight increased. • LG and YG with trihelix structure could form stronger hydrogen bonds with PeS compared to OG. • LG had the better inhibition effect on the digestion rate of PeS than YG and OG.

β-glucan from brewer’s spent yeast as a techno-functional food ingredient

Brewer’s spent yeast (BSY) is a by-product generated during beer production. After heat inactivation, large quantities of BSY are discarded or sold as a low-cost animal feed supplement. Fortunately, BSY can be a good source of valuable compounds such as β-glucan, which has several biological and techno-functional properties for application as a food ingredient. Practical application of β-glucan from BSY requires disruption cell wall and purification steps that significantly influences the yield, cost, biological, physic-chemical, and technological characteristics of this compound. This mini-review presents the use of BSY as a source of β-glucan, the available methods to extract it, and its biological and techno-functional properties.

β-glucans obtained from beer spent yeasts as functional food grade additive: Focus on biological activity

Nowadays, there is an increasing interest in the search for new healthy compounds obtained from by-products of the food industry, because of the concomitant trend towards reutilization and by-products exploitation, both hallmarks of the circular economy. One of these by-products are the brewers spent yeasts (BSY), generated by the brewing industry. BSY, if not properly inactivated and disposed-off, represents an environmental problem. One of the uses given to it is as a feed for livestock. However, certain components of yeast cell walls (in particular, β-glucans) have great potential to be used as Biological Response Modifiers (BRM) for humans. In recent years the interest on these compounds has grown-up, as the research on its potential application as food additives capable of conferring a benefit on consumer's health. Prebiotic, immunomodulatory and antitumoral activities are particularly of great interest. Since β-glucans possess several physiological functions and considering that BSY cell walls are rich in β-glucans, the food industry could generate additional revenue by isolating β-glucans from SBY as a high-value product. The possibility of producing value-added products such as β-glucans from this by-product could benefit beer manufacturers and, in addition, minimize the environmental impacts from these industries. This review summarizes the potential application of BSY by-product by the purification of cell wall components (β-glucans) for application as functional additive, focused on their biological effect on the intestinal context. • BSY are a rich source of β-glucans. • β glucans are promising biomolecules to be used as healthy food additives. • β glucans prebiotic effect could be related to other benefic effects described. • Extraction of β-glucans from BSY contributes to sustainability of brewing industry.

SCREENING OF GENES RESPONSIBLE FOR β-GLUCAN SYNTHESIS IN GRAIN VARIETIES

Currently, β-glucan has a great importance for human life. Because it reduces the risks of many chronic diseases such as diabetes, cancer and digestive disorders. Due to these properties, β-glucan is a natural substance that can be used in pharmaceutical preparations for the prevention and treatment of many chronic diseases. Therefore, an analysis was made for crops rich in sources of β-glucans - 100 varieties of wheat, 50 varieties of barley and 50 varieties of oats, and a collection of genomic DNA was made. Each variety was screened to identify the genes responsible for the synthesis of β-glucans. In the frames of this study, 10 genes were considered. As a result, these genes have been identified in barley, wheat, and oat varieties. For the isolation of β-glucan, the methods of acid extraction, microwave, and heating at high temperature were used. A modified method for isolating β-glucan from oatmeal was developed. According to the results, the acid extraction method proved to be more effective. It is easy to obtain pure β-glucan by this method, and the use of citric acid is safer and more affordable than conventional acids. The improved acid extraction method showed that the concentration of pure β-glucan per 10 g of wheat grain was 66.6%, and the total yield of β-glucan extract increased to 11.3%.

Anti-Aging and Neuroprotective Properties of Grifola frondosa and Hericium erinaceus Extracts.

Nutrition has relevant consequences for human health and increasing pieces of evidence indicate that medicinal mushrooms have several beneficial effects. One of the main issues in Western countries is represented by the challenges of aging and age-related diseases, such as neurodegenerative disorders. Among these, Parkinson’s disease (PD) affects 10 million people worldwide and is associated with α-synuclein misfolding, also found in other pathologies collectively called synucleinopathies. Here, we show that aqueous extracts of two edible mushrooms, Grifola frondosa and Hericium erinaceus, represent a valuable source of β-glucans and exert anti-aging effects in yeast. Their beneficial effects are mediated through the inhibition of the Ras/PKA pathway, with increased expression of heat shock proteins, along with a consistent increase of both mean and maximal lifespans. These fungal extracts also reduce the toxicity of α-synuclein heterologously expressed in yeast cells, resulting in reduced ROS levels, lower α-synuclein membrane localization, and protein aggregation. The neuroprotective activity of G. frondosa extract was also confirmed in a PD model of Drosophila melanogaster. Taken together, our data suggest the use of G. frondosa and H. erinaceus as functional food to prevent aging and age-related disorders, further supporting the neuro-healthy properties of these medicinal mushroom extracts.

β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products-A Review.

The article systematizes information about the sources of β-glucan, its technological functions and practical aspects of its use in dairy and milk-based products. According to the analysis of scientific information, the main characteristics of β-glucan classifications were considered: the source of origin, chemical structure, and methods of obtention. It has been established that the most popular in the food technology of dairy products are β-glucans from oat and barley cereal, which exhibit pronounced technological functions in the composition of dairy products (gel formation, high moisture-binding capacity, increased yield of finished products, formation of texture, and original sensory indicators). The expediency of using β-glucan from yeast and mushrooms as a source of biologically active substances that ensure the functional orientation of the finished product has been revealed. For the first time, information on the use of β-glucan of various origins in the most common groups of dairy and milk-based products has been systematized. The analytical review has scientific and practical significance for scientists and specialists in the field of food production, in particular dairy products of increased nutritional value.

Evaluating the efficacy of preventive influence of the dietary supplement Vitaglucan with immunocorrective and antioxidant properties in children with frequent acute respiratory infections

Background. Acute respiratory infections (ARI) are one of the most common groups of diseases in pediatric practice. According to the latest statistics, 1/6 of the world’s population suffers from them in the inter-epidemic period. There is no specific prevention of ARI, which requires the search for effective non-toxic medicines of non-specific prevention, in particular those with immunocorrective and antioxidative effects. The purpose of the study was to evaluate the change in the number of ARI episodes in children administered Vitaglucan, a dietary supplement with immunocorrective properties, and to study the subjective indicators of the syrup intake satisfaction. Materials and methods. The study includes 943 children aged 3–18 years who had ≥ 6 episodes of ARI during the previous year (retrospective data from medical records). We have evaluated the change in the number of ARI episodes in children prescribed Vitaglucan, a syrup with immunocorrective properties containing β-glucan (from Pleurotus ostreatus) and sea buckthorn juice. Subjective indicators of syrup efficacy were assessed. Results. The results obtained indicate the presence of a pronounced preventive effect of the dietary supplement Vitaglucan on the occurrence of ARI in children both on the background of taking the syrup and during the epidemic period. Syrup tolerability, results of its administration were assessed as high, the parents also rated the effectiveness of the dietary supplement as high. Conclusions. Dietary supplement Vitaglucan can be included in the diet of children over 3 years of age as an additional source of β-glucan and biologically active substances of sea buckthorn.

Effects of whole-grain barley and oat β-glucans on postprandial glycemia and appetite: a randomized controlled crossover trial.

This study aimed to determine the postprandial effects of barley bread (BB) and oat bread (OB), grain sources of β-glucans, on glycaemia and appetite by comparison with white bread (WB) and whole-wheat bread (WWB). This randomized controlled crossover trial included 20 healthy individuals (10 males and 10 females) who consumed WB, WWB, BB, and OB with a standard breakfast followed by an ad libitum lunch. Postprandial glucose and appetite responses were quantified as the incremental area under the curve (iAUC). Although the iAUC for glycaemic response was lower by 23.7%, 29.9%, and 27.9% after the consumption of BB, OB, and WWB compared with WB (p = 0.023), no differences were observed between BB, OB, and WWB (p > 0.05). BB had a lower iAUC for appetite sensation by 21.5%, 23.9%, and 55.7% compared with WB, WWB, and OB (p = 0.005). OB had no effect on appetite and was also less palatable than BB. Subsequent food intakes were similar after the consumption of all test breads (p > 0.05). The encouragement of healthier bread formulations that can beneficially modulate postprandial glycemia and appetite may contribute to the promotion of public health. This trial was registered at ClinicalTrials.gov as NCT04749498.

Biotechnological Addition of β-Glucans from Cereals, Mushrooms and Yeasts in Foods and Animal Feed

Varied cereal plants including, mushrooms, yeast, bacteria and algae are important sources of β-glucans, and many extraction procedures have been used in order to recover these valuable naturally occurring polysaccharides. The rheological and molecular properties of β-glucans can be utilized to be incorporated into various foods and to offer properties extremely beneficial to human health. Their functional effects are mainly determined by their molecular and structural characteristics. Consumption of foods fortified and enriched with β-glucans can contribute to the treatment of certain chronic diseases. Reduced cholesterol, cardiovascular and diabetic risk and moderate glycemic response of foods have been recorded with the consumption of these biologically active compounds. In addition, β-glucans are characterized by anti-cancer, antioxidant, anti-inflammatory and antiviral activities. As β-glucans interact with the foods in which they are incorporated, this review aims to discuss recent applications with quality and nutritional results of β-glucans incorporation with foods such as beverages, dairy, bakery, meat and pasta products, as well as their addition in animal feeds and their uses in other fields such as medicine.

Redistribution of nutritionally important starch fractions beneficial to diabetic population by using oats as a functional ingredient in a wheat-based food product – Jereesh

Oats being important sources of β-glucan were incorporated at 10, 20 and 30% level in a wheat-based traditional Arabian breakfast cereal called Jereesh and evaluated for sensory acceptability. Sensory analysis reflected that the products with 10 and 20% oats incorporation were acceptable in terms of color, appearance, taste, aroma, mouthfeel, after taste and overall quality as indicated by the sensory scores which revealed no substantial differences between control jereesh (CJ) and oats incorporated jereesh (OJ). However, jereesh with 30% oats incorporation was very sticky (viscous) and scored low in sensory evaluation. Thus, nutritionally important starch fractions were measured in jereesh with 20% oats incorporation using a controlled in vitro multi-enzymatic method. Results indicated that, addition of oats at 20% level resulted in a substantial decrease (p&lt;0.05) in total starch (TS), rapidly available glucose (RAG), and resistant starch content (RS), as well as a significant increase (p&lt;0.05) in slowly digestible starch (SDS) compared to the control jereesh. The starch digestibility index remained unchanged. The findings of the study suggest that incorporation of oats helps in value addition of jereesh in terms of slow digestibility with increased soluble dietary fiber content that might lower glycemic index.