Beta-glucan complexes with selected nutraceuticals: Synthesis, characterization, and stability

Veverka, Miroslav; Dubaj, Tibor; Gallovič, Ján; Jorı́k, Vladimı́r; Veverková, Eva; Mičušík, Matej; Šimon, Peter

doi:10.1016/j.jff.2014.03.032

Cited by 48 publications

(19 citation statements)

References 33 publications

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“…All the samples showed a broad diffraction peak at an angle around 20° (2θ) except for HFO‐114 cv. Veverka et al () described a diffractogram pattern in commercial oat β‐glucan (93% purity) sample similar to that observed in our study. These workers also observed broad peaks for β‐glucans which is typically of noncrystalline structure.…”

Section: Resultssupporting

confidence: 89%

β-glucan from different Indian oat (Avena sativa) cultivars: Chemical, functional, structural, and rheological properties

Singh

Kaur

Sogi

2018

J Food Process Preserv

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β‐glucan was isolated from eight Indian oat cultivars (OL‐9, OL‐10, Kent, OS‐6, OS‐7, OS‐346, HFO‐114, and PLP‐1) and characterized for its composition, functional, rheological, morphological, and x‐ray diffraction properties. The isolated β‐glucans had ash and protein contents of 1.10%–2.60% and 3.1%–4.7%, respectively. Among various minerals studied, magnesium and cobalt were found in higher concentrations. Water‐binding and foaming capacities of β‐glucans ranged between 2.15–5.00 g/g and 20%–48%, respectively. The properties examined were found to be cultivar‐dependent. Among all cultivars, OL‐10 cv. β‐glucan was significantly (p < 0.05) different in exhibiting the highest moisture, ash, protein, lightness, bulk density, and foam stability. Scanning electron micrographs revealed the porous and spongy appearance of β‐glucans with an irregular particle shape. The rheological measurements of β‐glucan suspensions from all cultivars indicated their shear thinning and viscoelastic behavior. Practical applications Oat β‐glucan has numerous health benefits along with desirable functional properties to be used as an ingredient in food industry. A comparative study of various compositional, functional, structural, and rheological properties of β‐glucan isolated from different oat cultivars will help in selection of a cultivar suitable for imparting desirable characteristics to various food products.

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Section: Resultssupporting

confidence: 89%

β-glucan from different Indian oat (Avena sativa) cultivars: Chemical, functional, structural, and rheological properties

Singh

Kaur

Sogi

2018

J Food Process Preserv

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“…Generally, these small changes imply that no substantial hydrogen‐bonding interaction exists between polysaccharide and CLA, suggesting that a “hydrophobic” binding mechanism is the most probable. It has been reported that for BG matrices that material retention is primarily a surface phenomenon due to hydrophobic interaction . The FTIR spectra of the physical mixtures did not differ from those obtained from the individual components.…”

Section: Resultsmentioning

confidence: 73%

“…Thus, only a fraction of CLA is located inside the helical inclusion complex and the rest is adsorbed outside, covering the polysaccharide matrix surface; however, the system maintains its improved oxidative stability. On the basis of our previous work on polysaccharide complexes with structurally diverse nutraceuticals we suggest that the key interactions responsible for the CLA complexation are non‐covalent bond formation and hydrophobic interactions. The complexes exhibit up to 3–5 times higher oxidation stability compared to free CLA.…”

Section: Discussionmentioning

confidence: 89%

Stabilization of conjugated linoleic acid via complexation with arabinogalactan and β‐glucan

Veverka

Dubaj

Jorı́k

et al. 2017

Euro J Lipid Sci & Tech

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Conjugated linoleic acid (CLA) was stabilized via its complexation with arabinogalactan or beta‐glucan by freeze‐drying. The complexes were characterized by infrared spectroscopy, X‐ray diffraction, differential scanning calorimetry, and scanning electron microscopy. The results have shown that only a fraction of CLA is present in the form of inclusion complex while the rest is adsorbed on the surface of the polysaccharide matrix. Even though the materials prepared contain relatively high amount of uncomplexed CLA, the complexation yields products with significantly increased stability toward thermal and oxidative stress compared to pristine CLA. Practical applications: The results demonstrate that it is possible to integrate dietary fibre and dietary fat into a single solid functional food material with increased shelf life. Moreover, the combination of CLA with polysaccharide matrix allows preparation of stable O/W emulsions of CLA. Interaction between polysaccharides (beta‐glucan and arabinogalactan) and CLA allows preparation of materials with high CLA loading of up to 30% while maintaining improved oxidative stability compared to free CLA or physical mixture.

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“…5, X-ray diffraction analysis of samples of LAS-N and LAS-C indicated diffraction patterns with broad peaks, which are common to β-glucans due to their polymeric structure (Veverka et al, 2014). Broad peaks indicate structures that are different from conventional crystalline structures (Kagimura et al, 2015a).…”

Section: Discussionmentioning

confidence: 97%

Exocellular (1→6)-β-D-Glucan (Lasiodiplodan): Carboxymethylation, Thermal Behavior, Antioxidant and Antimicrobial Activity

Theis¹,

Calegari²,

Santos³

et al. 2017

American Journal of Immunology

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β-Glucans are biomacromolecules of industrial interest for its biological and technological properties, including ability to modify the rheology of food systems and different biological functionalities. In this study, lasiodiplodan an exocellular polysaccharide of the (1→6)-β-Dglucan type produced by the fungus Lasiodiplodia theobromae MMPI was obtained in a bench-scale bioreactor operated in discontinuous mode. Lasiodiplodan produced was derivatized by carboxymethylation and characterized by Fourier Transform Infrared spectroscopy (FT-IR), Thermogravimetry and Differential Thermal Analysis (TG-DTA), X-Ray Diffraction (XRD), scan electron microscopy (SEM) and their antioxidant and antimicrobial potential also was assessed. Two strong absorption bands in the regions of 1422 to 1598 cm −1 , resulting from symmetric and asymmetric stretching vibrations of the -COO-group respectively, were observed in the FT-IR spectrum of the derivatized sample and indicated the carboxymethylation of the macromolecule. TG-DTA curves indicated that native (LAS-N) and carboxymethylated (LAS-C) lasiodiplodan did not suffer significant changes in relation to the heating rates. Native and carboxymethylated lasiodiplodan demonstrated high thermal stability considering the usual standards of the pharmaceutical industry. The final temperature of thermal decomposition increased when the heating rate was increased and less number of steps for thermal decomposition was observed when air was substituted for nitrogen. XRD analysis showed the LAS-N and LAS-C have no crystalline structure, but carboxymethylation led to the arising of regions with certain molecular orientation in biopolymer structure. SEM analysis showed that the carboxymethylation promoted changes in biopolymer macrostructure, including breaking of the polymeric structure and arising of bubbles on the surface area. Carboxymethylation contributed to improving the polysaccharide's antioxidant capacity and LAS-C demonstrated antimicrobial activity against Candida tropicalis.

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Beta-glucan complexes with selected nutraceuticals: Synthesis, characterization, and stability

Cited by 48 publications

References 33 publications

β-glucan from different Indian oat (Avena sativa) cultivars: Chemical, functional, structural, and rheological properties

β-glucan from different Indian oat (Avena sativa) cultivars: Chemical, functional, structural, and rheological properties

Stabilization of conjugated linoleic acid via complexation with arabinogalactan and β‐glucan

Exocellular (1→6)-β-D-Glucan (Lasiodiplodan): Carboxymethylation, Thermal Behavior, Antioxidant and Antimicrobial Activity

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Beta-glucan complexes with selected nutraceuticals: Synthesis, characterization, and stability

Cited by 48 publications

References 33 publications

β-glucan from different Indian oat (Avena sativa) cultivars: Chemical, functional, structural, and rheological properties

β-glucan from different Indian oat (Avena sativa) cultivars: Chemical, functional, structural, and rheological properties

Stabilization of conjugated linoleic acid via complexation with arabinogalactan and β‐glucan

Exocellular (1&rarr;6)-&beta;-D-Glucan (Lasiodiplodan): Carboxymethylation, Thermal Behavior, Antioxidant and Antimicrobial Activity

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Product

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Exocellular (1→6)-β-D-Glucan (Lasiodiplodan): Carboxymethylation, Thermal Behavior, Antioxidant and Antimicrobial Activity