Beta-Glucan as a Soluble Dietary Fiber Source: Origins, Biosynthesis, Extraction, Purification, Structural Characteristics, Bioavailability, Biofunctional Attributes, Industrial Utilization, and Global Trade

Abstract

This paper explores the multifaceted nature of β-glucan, a notable dietary fiber (DF) with extensive applications. Beginning with an in-depth examination of its intricate polysaccharide structure, the discussion extends to diverse sources like oats, barley, mushrooms, and yeast, emphasizing their unique compositions. The absorption and metabolism of β-glucan in the human body are scrutinized, emphasizing its potential health benefits. Extraction and purification processes for high-quality β-glucan in food, pharmaceuticals, and cosmetics are outlined. The paper underscores β-glucan’s biofunctional roles in immune modulation, cholesterol regulation, and gastrointestinal health, supported by clinical studies. The review discusses global trade dynamics by tracing its evolution from a niche ingredient to a global commodity. In summary, it offers a comprehensive scientific perspective on β-glucan, serving as a valuable resource for researchers, professionals, and industries exploring its potential in the dietary fiber landscape.

Boosting Synergistic Antioxidant and Anti-Inflammatory Properties Blending Cereal-Based Nutraceuticals Produced Using Sprouting and Hydrolysis Tools

“…The β-glucan content was determined in both the individual ingredients and their combined forms due to its importance as a bioactive compound associated with various beneficial health effects [ 79 ]. The β-glucan content ranged from 0.32 to 1.55 g 100 g −1 , with significant differences ( p < 0.05) among the different samples ( Figure 7 I).…”