β-Glucans and Pentosans and their Degradation Products in Commercial Beers

Abstract

Several commercial beers have been analyzed for their content of β-glucans, pentosans and their degradation products using high performance liquid chromatography, thin layer chromatography and chemical and enzymic analysis procedures. The beers tested contained high levels of residual high molecular weight pentosan, but much less high molecular weight β-glucan. The beers also contained sizeable levels of oligosaccharides, especially trisaccharides, reflecting the incomplete degradation of polymeric materials in malting and mashing and the inability of yeast to ferment them. There is substantially more β-linked glucosyl material in beer than pentosyl substances, although the higher molecular weight of the latter probably makes it more likely to represent soluble fibre. In respect of fibre claims for the beers examined, even for the beer containing the least pentosan, it seems that less than a litre of the product would afford sufficient material.

A survey of total β-glucan content in Croatian barley varieties

“…The solubility of β-glucans is greatly affected by the structure and interrelations of certain β-glucan fractions. Highmolecular compounds are especially problematic for brewing (Kanauchi et al 2011), therefore, low β-glucan content in grains is required by maltsters and brewers. The β-glucan content in grains correlates with β-glucan concentration in wort.…”

“…The barley varieties were grown under field conditions on three localities, i.e. Osijek (OS), Slavonski Brod (SB) and Tovarnik (TO) over three growing (vegetation) seasons (2011/12, 2012/13 and Cereal Research Communications 44, 2016 2013/14). The experiments were conducted in randomized block designs (RCBD) with six replications; plot size was 7.56 m 2 .…”

“…Degradation products of β-glucans larger than glucose will not be absorbed in the human body, so they represent a valuable source of soluble fibre (Kanauchi et al 2011). From a human nutrition perspective, β-glucans can be characterised as prebiotics (Bamforth and Gambill 2007).…”

Is beer a source of prebiotics?

“…Approximately 1 L of the total reaches the colon. Assuming daily consumption of 0.33 L of beer containing 4 mg/mL β ‐linked oligosaccharide as part of the 2 L daily intake, then the intake to the digestive tract of such oligosaccharides would be at a concentration of 0.67 g/L. Assuming no loss of these molecules in the digestive tract and factoring in the 2‐fold concentration (volume of saliva in comparison to volume entering the colon) then the concentration of BGOs would be 1.34 g/L in the colon.…”

A Novel Method for the Preparation of Template DNA for PCR from Beer to Detect Materials and to Develop DNA Markers to Evaluate the Quality of Beer

“…15) Hop (Humulus Iupulis L.) imparts bitterness, aroma, disinfection, and foam stability to beer. 16) Marcellna et al have determined essential oils of seven different aroma varieties of hops by gas chromatography-mass spectrometry.…”