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

Abstract

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.

Effect of Fortification with Mushroom Polysaccharide β-Glucan on the Quality of Ovine Soft Spreadable Cheese

“…A level of 3 g/day has been approved by the Food and Drug Administration (FDA) regarding β-glucan's decreased blood cholesterol effect [7]. The biotechnological addition of β-glucans to foods and animal feed and their functionality in dairy products was recently reviewed [8,9].…”

“…The β-glucans in medicinal mushrooms stimulate the immune system and show anticarcinogenic activity [12]. β-Glucans from mushrooms are used as supplements (tablets and capsules) or as feed for chicken and fish [8]. In the literature, the incorporation of β-glucan derived from different mushrooms (Pleurotus ostreatus, Lentinula edodes, Pleurotus citrinopileatus) in dairy products, such as yoghurt and cheese, has been reported in few publications [13][14][15].…”

Emerging Technologies for Improving Properties, Shelf Life, and Analysis of Dairy Products

“…In addition, β-glucans exhibit important technological properties, i.e., binding of free moisture, mimicking milk fat, formation of structure, increase of cheese yield, and increase of the ice cream overrun. The interesting results of relevant studies-although some of them are contradictory-have been recently reviewed [33][34][35].…”

Cereal β-d-Glucans in Food Processing Applications and Nanotechnology Research

“…Generally, β-glucans are considered as dietary fibers and a complex of polysaccharides, which are derived from various sources from selected groups of plants, algae, fungi, or microorganisms [1]. In the global market, the sales of plant and mushroom β-glucans reached USD 410.6 million in 2020.…”