Physicochemical properties and regulatory effects on db/db diabetic mice of β-glucans extracted from oat, wheat and barley

Zhao, Qiong; Hu, Xinzhong; Guo, Qingbin; Cui, Steve W.; Xian, Yinsheng; You, Shuiping; Chen, Xingyun; Xu, Chao; Gao, Xiang

doi:10.1016/j.foodhyd.2013.10.007

Cited by 45 publications

(28 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The β-glucan solubility in water was evaluated at 37°C to reflect physiological conditions. Solubilization of β-glucan from the flour matrix is dictated by its molecular weight, the ratio of β-(1,3) to β-(1,4) linkages as well as its interactions with the other components (Wang and Ellis 2014;Zhao et al 2014). The β-glucan solubility for all cultivar and location combinations ranged from 22.30 to 40.94% (Table 4).…”

Section: Resultsmentioning

confidence: 99%

β-Glucan content, viscosity, and solubility of Canadian grown oat as influenced by cultivar and growing location

et al. 2016

View full text Add to dashboard Cite

The composition and physicochemical properties of oat flour with respect to β-glucan content and its solubility and viscosity were investigated. Eight oat cultivars grown in 20 prairie locations for three consecutive years were examined in this study to establish how cultivar, growing location, and their interaction influence the abovementioned attributes. It was found that the β-glucan content was primarily influenced by oat cultivar, while growing location and the interaction between cultivar and location had minimal effect. Among the eight cultivars, HiFi had the highest β-glucan content (5.82% w/w), while Derby had the lowest (4.37% w/w). Growing location, oat cultivar, and their interaction had a significant effect on β-glucan solubility and viscosity. The β-glucan solubility differed among oat cultivars, where 28.44-34.28% of the β-glucan present in the oat flour could be solubilized at 37°C. Viscosity was evaluated by consecutive fixed speed tests at shear rates of 1.29-129 s −1 . Results showed that shear rate, growing location, and cultivar affected viscosity. The flow behavior index (n) for all β-glucan dispersions indicated shear-thinning behavior. HiFi had the highest β-glucan solubility and viscosity among all the cultivars analyzed. The findings provide insight into raw material selection and variations in raw material characteristics when targeting specific oat product applications.Key words: Oat β-glucan, solubility, viscosity.Résumé : Les auteurs se sont penchés sur la composition et les propriétés physicochimiques de la farine d'avoine, plus précisément sa teneur en β-glucane ainsi que la solubilité et la viscosité de ce dernier. À cette fin, ils ont examiné huit variétés d'avoine cultivées à vingt endroits dans les Prairies pendant trois années successives, de manière à établir comment le cultivar, l'emplacement et l'interaction de ces deux paramètres influent sur les attributs précités. Ils ont constaté que la concentration de β-glucane subit surtout l'influence de la variété, alors que l'emplacement et l'interaction du cultivar avec l'emplacement n'ont que des effets minimes. Sur les huit variétés, HiFi se caractérise par la teneur la plus élevée en β-glucane (5,82 % p/p), Derby ayant la plus faible (4,37 % p/p). L'emplacement, le cultivar et l'interaction de ces deux facteurs ont un effet significatif sur la solubilité et la viscosité du β-glucane. La solubilité du β-glucane varie avec le cultivar puisque de 28,44 % à 34,28 % du composé présent dans la farine peuvent être solubilisés à 37°C. La viscosité a été évaluée dans le cadre d'essais successifs à vitesse fixe, à un taux de cisaillement variant de 1,29 à 129 par seconde. Les résultats indiquent que le taux de cisaillement, l'emplacement et le cultivar affectent la viscosité. L'indice d'écoulement (n) des dispersions de β-glucane révèle qu'il y a fluidification. HiFi présente la meilleure solubilité et viscosité du β-glucane de tous les cultivars étudiés. Ces constatations faciliteront le choix de la matière première et nous ...

show abstract

Section: Resultsmentioning

confidence: 99%

β-Glucan content, viscosity, and solubility of Canadian grown oat as influenced by cultivar and growing location

et al. 2016

View full text Add to dashboard Cite

show abstract

“…Most of them are focused more on the relation between biological activities and chemical properties [21,22], which does not fully help to answer the question which glucan is better. Other comparative studies focused on comparison of glucans extracted from oat, wheat or barley, but the studied effects were focused on effects on liver and glucose regulation [15]. However, there are no similar comparative studies on glucan and immune reactions.…”

Section: Discussionmentioning

confidence: 99%

“…The problem of diverse data can be solved only by comparative studies. However, scientific reports directly comparing individual glucans are limited [10][11][12][13][14][15], with only one really comprehensive study being published during last 5 years [16]. This led us to the current comparative review of 15 different commercially available glucans.…”

Section: Introductionmentioning

confidence: 99%

Comparison of immunological effects of commercially available β-glucans

Větvička¹,

Větvičková²

2014

Appl Sci Rep

View full text Add to dashboard Cite

Biological and most of all immunological effects of natural immunomodulator glucan are already well established. However, since hundreds of individual glucans, isolated from various sources, used at different concentrations and having different physicochemical characteristics are being used, the current scientific knowledge is not complete. In addition, direct comparisons of individual glucans are quite rare. In the present paper, we tested fifteen varieties of glucans differing in source and solubility. Whereas no direct connection between source and immunological effects was found, we can conclude that the best glucans have pleiotropic effects stimulating all facets of immunological reactions, whereas other glucans have low effects or none at all.

show abstract

“…This slight increase of insoluble fiber in both flours and tortillas could be attributed to the insoluble fraction of β-glucans. β-glucans are divided into soluble and insoluble depending on the number of β-(1-3) linkages present and the degree of polymerization, and an increase in the number of β-(1-3) linkages in the β-glucans, results in a larger proportion of soluble fiber (Zhao et al, 2014). Therefore, the soluble fiber content of flours and tortillas was significantly increased (P < 0.05) by increasing the concentration of β-glucans (Table 1).…”

Section: Statistical Analysesmentioning

confidence: 99%

“…They are (Zhao et al, 2014) and the most abundant component of the soluble fiber fraction in cereals such as barley and oats (Limberger-Bayer et al, 2014). β-glucans are polysaccharides of D-glucose monomers linked through β-glycosidic bonds, and the derived from cereals have two or three consecutive β-(1-4) linkages separated by a single β-(1-3) linkage (Lazaridou & Biliaderis, 2007;Zhu et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans

et al. 2015

View full text Add to dashboard Cite

Effects of different β-glucan concentrations in maize flour on the properties of frozen maize tortillas were evaluated. Masa (dough), pre-cooked (PTs), frozen (FTs), thawed (TTs), and cooked tortillas (CTs) were made and analyzed. Moisture content of masa and tortillas significantly decreased as β-glucan concentration increased; however, the water absorption capacity (WAC), ice melting enthalpy, and frozen water in FTs increased. Texture and color of the masa, PTs, and CTs as well as sensory analysis showed differences only between tortillas with 0% and 4% β-glucans. β-glucans did not affect the texture of CTs. Soluble fiber increased by over threefold and fivefold in tortillas with 2% and 4% β-glucans, respectively, than in those without β-glucans. This result was consistent with the observed structural changes in tortillas, showing an increase in high-fiber aggregates with increasing β-glucan concentration. Tortillas with 2% β-glucans showed acceptable physicochemical, functional, and sensory properties, but over three times the soluble fiber. Therefore, it is possible to obtain frozen tortillas with high fiber content and increase their shelf life for subsequent cooking while maintaining good properties.Keywords: maize flours; frozen tortillas, β-glucans; dietary fiber; soluble fiber.Practical Application: Nixtamalization is a process through which maize is cooked to obtain mainly instant flours for making tortillas. However, the pericarp removed during this process result in flours with low fiber content. This research presents an alternative to enrich maize flours with β-glucans to produce high fiber tortillas and frozen to extend their short shelf life as alternative for storage and increase their availability of fresh tortillas. Frozen tortillas with fiber added showed acceptable properties compared to commercial tortillas, but with over triple of soluble fiber.

show abstract

Physicochemical properties and regulatory effects on db/db diabetic mice of β-glucans extracted from oat, wheat and barley

Cited by 45 publications

References 43 publications

β-Glucan content, viscosity, and solubility of Canadian grown oat as influenced by cultivar and growing location

β-Glucan content, viscosity, and solubility of Canadian grown oat as influenced by cultivar and growing location

Comparison of immunological effects of commercially available β-glucans

Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans

Contact Info

Product

Resources

About