Application of natural<mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML" altimg="si1.svg"><mml:mi>β</mml:mi></mml:math>-glucans as biocompatible functional nanomaterials

Li, Xiaojie; Cheung, Peter Chi Keung

doi:10.1016/j.fshw.2019.11.005

Cited by 26 publications

(9 citation statements)

References 43 publications

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“…β-Glucans are soluble dietary fibers found in cereals like oats or barley with many potentially positive effects on human health [Mäkelä et al, 2020]. Since they show beneficial effects and they are dietary fibers, β-glucans are good candidates for interacting with phenolics and carrying them through the digestive tract, as proved successful with various bioactive compounds [De Smet et al, 2013;Hwang et al, 2018;Lee et al, 2019;Li & Cheung, 2019]. Hence, the interactions of β-glucans with phenolic compounds have attracted interest to know the fate of these compounds in the digestive tract after their interactions, and, in particular, whether the phenolics are carried to the lower parts of the digestive tract by β-glucans where they might show beneficial effects.…”

Section: Introductionmentioning

confidence: 99%

Study of Interactions Between Individual Phenolics of Aronia with Barley Beta-Glucan

Jakobek¹,

Matić²,

Ištuk³

et al. 2021

Pol. J. Food Nutr. Sci.

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Beneficial effects of aronia phenolics are determined by their interactions with dietary fibers, such as β-glucan. The aim of this research was to study interactions between aronia phenolics and β-glucan by investigating the adsorption process. Phenolic compounds were extracted from aronia, analyzed using high-performance liquid chromatography, and adsorbed onto β-glucan at pH 1.5. The adsorption data were modeled by using Langmuir, Dubinin-Radushkevich, and Hill isotherms with a novel non-linear regression developed especially for adsorption isotherms. Aronia phenolics adsorbed onto β-glucan in amounts 31-250 mg/g (individual anthocyanins), 44-123 mg/g (individual flavonols), and 51 mg/g (neochlorogenic acid). The correlation between adsorption capacities and phenolic content was high (r 2 =0.94), which suggested that the adsorption might be concentration dependent. Modeling with a novel non-linear regression allowed more precise determination of adsorption isotherm parameters. Furthermore, there was a correlation between maximum adsorption capacities predicted by models and measured adsorption capacities (r 2 =0.76, r 2 =0.81 and r 2 =0.34 for Langmuir, Dubinin-Radushevich, Hill isotherms, respectively). The suggested bonds involved in interactions are non-covalent bonds (H bonds, Van der Waals forces). Principal component analysis showed that anthocyanins, flavonols, and phenolic acids could differently behave in the adsorption process, which could be due to differences in the chemical structures (ionic nature of anthocyanins, nonionic nature of flavonols and phenolic acids at low pH). In conclusion, aronia phenolics interacted with β-glucan by adsorbing onto its surface, and the novel modeling developed by our team was helpful in the interpretation of this process. Interactions should be further studied due to their importance for the beneficial effects of aronia.

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Section: Introductionmentioning

confidence: 99%

Study of Interactions Between Individual Phenolics of Aronia with Barley Beta-Glucan

Jakobek¹,

Matić²,

Ištuk³

et al. 2021

Pol. J. Food Nutr. Sci.

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“…β-glucans are natural non-digestible dietary fibers [ 28 ]. Those found in cell walls of cereals and are composed of β- d -glucose with β-(1→4) linkages that form cellulose-like blocks [ 29 ], which in turn are connected with β-(1→3) linkages [ 28 , 29 , 30 ]. β-glucans can interact with polyphenols.…”

Section: Introductionmentioning

confidence: 99%

Polyphenols of Traditional Apple Varieties in Interaction with Barley β-Glucan: A Study of the Adsorption Process

Jakobek

Buljeta

Ištuk

et al. 2020

Foods

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Apple polyphenols have been studied for various beneficial bioactivities. Especially interesting are traditional, old varieties of apples for which some initial studies have suggested significant bioactivities, but they are still not completely understood. Polyphenol bioactivities can be affected by interactions with dietary fibers such as β-glucans. The aim of this study was to investigate for the first time interactions between individual polyphenols from traditional, old apple varieties (“Božićnica” and “Batulenka”) and β-glucans by studying the adsorption process. Polyphenols were extracted from the peel and flesh of traditional apples by using an ultrasonic bath and characterized with high-performance liquid chromatography. The amounts of adsorbed (qe) and un-adsorbed (ce) polyphenols were modeled with adsorption isotherms (Langmuir, Dubinin–Radushkevich, and Hill) by using improved non-linear fitting in a novel R algorithm, developed specifically for the modeling of adsorption isotherms. Polyphenols adsorbed onto β-glucan from 9 to 203 (peel, “Božićnica”), 1 to 484 (peel, “Batulenka”), 5 to 160 (flesh, “Božićnica”), and 19 to 28 mg g−1 (flesh, “Batulenka”). The adsorption was concentration dependent (polyphenols present in higher amount adsorbed in higher amounts). Physical sorption can be suggested. Polyphenols from traditional apples adsorb onto β-glucan and should be further studied.

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“…In this research, βG and IN (prebiotic) were used as prebiotics to detoxify AFB 1 in sausages because of their anti-cancer, anti-diabetic, and antioxidant properties, low cost, good texture, and immune system boosting (X. Li and Cheung, 2019 ; van der Beek et al, 2018 ). The accuracy was determined by calculating the recovery percentage at 5 μg/kg (92.2%) and 10 μg/kg (94.3%) concentrations.…”

Section: Resultsmentioning

confidence: 99%

The effect of β-glucan and inulin on the reduction of aflatoxin B1 level and assessment of textural and sensory properties in chicken sausages

Chaharaein

Sadeghi

Mohammadi

et al. 2021

Current Research in Food Science

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Application of naturalβ-glucans as biocompatible functional nanomaterials

Cited by 26 publications

References 43 publications

Study of Interactions Between Individual Phenolics of Aronia with Barley Beta-Glucan

Study of Interactions Between Individual Phenolics of Aronia with Barley Beta-Glucan

Polyphenols of Traditional Apple Varieties in Interaction with Barley β-Glucan: A Study of the Adsorption Process

The effect of β-glucan and inulin on the reduction of aflatoxin B1 level and assessment of textural and sensory properties in chicken sausages

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