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Sujithra S, Arthanareeswaran G, Ismail AF, Taweepreda W. Isolation, purification and characterization of β-glucan from cereals - A review. Int J Biol Macromol 2024; 256:128255. [PMID: 37984576 DOI: 10.1016/j.ijbiomac.2023.128255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 10/09/2023] [Accepted: 11/17/2023] [Indexed: 11/22/2023]
Abstract
β-glucans are soluble fibers found in cereal compounds, including barley, oats etc., as an active component. They are used as a dietary fiber to treat cholesterol, diabetes and cardiovascular diseases. These polysaccharides are important because they can provide many therapeutic benefits related to their biological activity in human like inhibiting tumour growth, anti-inflammatory action, etc. All these activities were usually attached to their molecular weight, structure and degree of branching. The present manuscript reviews the background of β-glucan, its characterization techniques, the possible ways to extract β-glucan and mainly focuses on membrane-based purification techniques. The β-glucan separation methods using polymeric membranes, their operational characteristics, purification methods which may yield pure or crude β-glucan and structural analysis methods were also discussed. Future direction in research and development related to β-glucan recovery from cereal were also offered.
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Affiliation(s)
- S Sujithra
- Membrane Research Laboratory, Department of Chemical Engineering, National Institute of Technology, Tiruchirappalli 620 015, Tamil Nadu, India
| | - G Arthanareeswaran
- Membrane Research Laboratory, Department of Chemical Engineering, National Institute of Technology, Tiruchirappalli 620 015, Tamil Nadu, India.
| | - A F Ismail
- Advanced Membrane Technology Research Centre (AMTEC), Universiti Teknologi Malaysia, Skudai, Johor, Malaysia.
| | - Wirach Taweepreda
- Polymer Science Program, Division of Physical Science, Faculty of Science, Prince of Songkla University, Hat-Yai, Songkhla 90110, Thailand.
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2
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Sousa P, Tavares-Valente D, Amorim M, Azevedo-Silva J, Pintado M, Fernandes J. β-Glucan extracts as high-value multifunctional ingredients for skin health: A review. Carbohydr Polym 2023; 322:121329. [PMID: 37839841 DOI: 10.1016/j.carbpol.2023.121329] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 08/21/2023] [Accepted: 08/22/2023] [Indexed: 10/17/2023]
Abstract
β-Glucans, which are naturally present in cereals, yeast, and mushrooms, have gained attention as a potential natural source for functional foods and pharmaceuticals. Due to the availability of β-glucans from several sources, different extraction methods can be employed to obtain high purity extracts that can be further modified to enhance their solubility or other biological properties. Apart from their known ability to interact with the immune system, β-glucans possess specific properties that could benefit overall skin health and prevent age-related signs, including soothing and antioxidant activities. As a result, the use of β-glucans to mitigate damage caused by environmental stressors or skin-related issues that accelerate skin aging or trigger chronic inflammation may represent a promising, natural, eco-friendly, and cost-effective approach to maintaining skin homeostasis balance. This review outlines β-glucan extraction methodologies, molecular structure, functionalization approaches, and explores skin-related benefits of β-glucans, along with an overview of related products in the market.
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Affiliation(s)
- Pedro Sousa
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Diana Tavares-Valente
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; Amyris Bio Products Portugal, Unipessoal Lda, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Manuela Amorim
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - João Azevedo-Silva
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Manuela Pintado
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - João Fernandes
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; Amyris Bio Products Portugal, Unipessoal Lda, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
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Li Y, Li C, Muhammad Aqeel S, Wang Y, Zhang Q, Ma J, Zhou J, Li J, Du G, Liu S. Enhanced expression of xylanase in Aspergillus niger enabling a two-step enzymatic pathway for extracting β-glucan from oat bran. BIORESOURCE TECHNOLOGY 2023; 377:128962. [PMID: 36966944 DOI: 10.1016/j.biortech.2023.128962] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/21/2023] [Accepted: 03/23/2023] [Indexed: 06/18/2023]
Abstract
The high cost and process complexity limit the enzymatic extraction of β-glucan. In this study, β-glucan was extracted from oat bran in a two-step enzymatic pathway using a recombinant strain of Aspergillus niger AG11 overexpressing the endogenous xylanase (xynA) and amylolytic enzyme. First, co-optimization of promoter and signal peptide and a fusion of glucoamylase (glaA) fragment were integrated into the β-glucosidase (bgl) locus to improve xynA expression. Then, the optimized expression cassette was simultaneously integrated into bgl, α-amylase amyA, and acid α-amylase ammA loci, yielding the Rbya with 3,650-fold and 31.2% increase in xynA and amylolytic enzyme activity than the wild-type strain, respectively. Finally, Rbya's supernatants at 72 h (rich in xynA and amylolytic enzyme) and 10 d (rich in proteases) were used to decompose xylan/starch and proteins in oat bran, respectively, to obtain 85.1% pure β-glucan. Rbya could be a robust candidate for the cost-effective extraction of β-glucan.
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Affiliation(s)
- Yangyang Li
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Cen Li
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-bioengineering, Guizhou University, Guiyang 550025, China
| | - Sahibzada Muhammad Aqeel
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Yachan Wang
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Quan Zhang
- Dalian Research Institute of Petrolem and Petrochemicals, SINOPEC, Dalian 116000, China
| | - Jianing Ma
- School of Chemical Engineering, Dalian University of Technology, Dalian 116000, China
| | - Jingwen Zhou
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Jianghua Li
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Guocheng Du
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Song Liu
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
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Arzami AN, Ho TM, Mikkonen KS. Valorization of cereal by-product hemicelluloses: Fractionation and purity considerations. Food Res Int 2022; 151:110818. [PMID: 34980370 DOI: 10.1016/j.foodres.2021.110818] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 09/09/2021] [Accepted: 11/21/2021] [Indexed: 02/07/2023]
Abstract
The biomass from cereal side streams is rich in valuable components, such as hemicelluloses. Among the hemicelluloses, arabinoxylans and β-glucans are the most acknowledged for potential health benefits. Numerous publications discuss the potential to use purified forms of these hemicelluloses for various applications. However, as the purification of hemicelluloses may not be economically feasible to upscale, sustainable and cost-effective methods are needed to make their valorization more realistic for industrial applications. Co-components present in hemicellulose-rich fractions may also provide added functionality, such as flavonoid content and antioxidant capacity. This review provides an overview on the feasibility of sustainably upscaling hemicellulose extraction processes, focusing on by-products from different cereal streams. We describe the hemicelluloses' physicochemical properties and provide various possible applications of pure and impure fractions from small scale to pilot and industrial scale. Furthermore, real case examples on the industrial utilization of cereal side streams are enclosed. This review provides pathways for future research for developing the hemicellulose extraction methods to obtain fractions with optimized purity, and offers suggestions to valorize them.
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Affiliation(s)
- Anis N Arzami
- Department of Food and Nutrition, P.O. Box 66, 00014, University of Helsinki, Finland.
| | - Thao M Ho
- Department of Food and Nutrition, P.O. Box 66, 00014, University of Helsinki, Finland; Helsinki Institute of Sustainability Science (HELSUS), P.O. Box 65, 00014, University of Helsinki, Finland
| | - Kirsi S Mikkonen
- Department of Food and Nutrition, P.O. Box 66, 00014, University of Helsinki, Finland; Helsinki Institute of Sustainability Science (HELSUS), P.O. Box 65, 00014, University of Helsinki, Finland
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Dicks L, Jakobs L, Sari M, Hambitzer R, Ludwig N, Simon MC, Stehle P, Stoffel-Wagner B, Helfrich HP, Ahlborn J, Rühl M, Hartmann B, Holst JJ, Ellinger S. Fortifying a meal with oyster mushroom powder beneficially affects postprandial glucagon-like peptide-1, non-esterified free fatty acids and hunger sensation in adults with impaired glucose tolerance: a double-blind randomized controlled crossover trial. Eur J Nutr 2021; 61:687-701. [PMID: 34505919 PMCID: PMC8854321 DOI: 10.1007/s00394-021-02674-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Accepted: 08/31/2021] [Indexed: 11/30/2022]
Abstract
Purpose Impaired glucose tolerance (IGT) is a pathophysiological condition characterized by insulin resistance with known metabolic consequences such as postprandial hyperglycemia and hypertriglyceridemia. We hypothesized that fortifying a meal with mushrooms rich in β-glucans may diminish glucose and triglyceride responses by improving postprandial gastrointestinal hormone release. Methods In a randomized controlled crossover study, 22 subjects with IGT ingested a meal either enriched with 20 g powder (8.1 g β-glucans) of oven-dried Pleurotus ostreatus (enriched meal, EN) or without enrichment (control meal, CON). Blood was collected before and repeatedly within 4 h after the meal to determine AUC of glucose (primary outcome), insulin, triglycerides, non-esterified free fatty acids (NEFAs), glucagon-like peptide-1 (GLP-1), gastric inhibitory polypeptide (GIP) and ghrelin. Appetite sensations (hunger, satiety, fullness, and desire to eat) were assessed before and after meal consumption by visual analog scales. Results Postprandial glucose, insulin, triglycerides, GIP and ghrelin concentrations as well as the corresponding AUCs did not differ between EN and CON. NEFAs-AUC was 14% lower (P = 0.026) and GLP-1-AUC 17% higher (P = 0.001) after EN compared to CON. Appetite ratings did not differ between treatments, except for hunger (AUC 22% lower after EN vs. CON; P = 0.031). Conclusion The observed immediate postprandial metabolic changes indicate that an easily manageable fortification of a single meal with powder from dried oyster mushrooms as β-glucan source may improve postprandial metabolism. If the effect is preserved long term, this measure can diminish the risk for further development of overweight/obesity and type 2 diabetes in subjects with IGT. Clinical trial registration German Clinical Trial Register on 09/08/2018; trial-ID: DRKS00015244. Supplementary Information The online version contains supplementary material available at 10.1007/s00394-021-02674-1.
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Affiliation(s)
- Lisa Dicks
- Department of Nutrition and Food Sciences, Niederrhein University of Applied Sciences, Mönchengladbach, Germany
- Department of Nutrition and Food Sciences, Human Nutrition, University of Bonn, Meckenheimer Allee 166a, 53115, Bonn, Germany
| | - Linda Jakobs
- Department of Nutrition and Food Sciences, Niederrhein University of Applied Sciences, Mönchengladbach, Germany
- Department of Nutrition and Food Sciences, Nutrition and Microbiota, University of Bonn, Bonn, Germany
| | - Miriam Sari
- Department of Nutrition and Food Sciences, Niederrhein University of Applied Sciences, Mönchengladbach, Germany
| | - Reinhard Hambitzer
- Department of Nutrition and Food Sciences, Niederrhein University of Applied Sciences, Mönchengladbach, Germany
| | - Norbert Ludwig
- Department of Nutrition and Food Sciences, Niederrhein University of Applied Sciences, Mönchengladbach, Germany
| | - Marie-Christine Simon
- Department of Nutrition and Food Sciences, Nutrition and Microbiota, University of Bonn, Bonn, Germany
| | - Peter Stehle
- Department of Nutrition and Food Sciences, Nutritional Physiology, University of Bonn, Bonn, Germany
| | - Birgit Stoffel-Wagner
- Institute of Clinical Chemistry and Clinical Pharmacology, University Hospital Bonn, Bonn, Germany
| | | | - Jenny Ahlborn
- Institute of Food Chemistry and Food Biotechnology, University of Giessen, Giessen, Germany
| | - Martin Rühl
- Institute of Food Chemistry and Food Biotechnology, University of Giessen, Giessen, Germany
| | - Bolette Hartmann
- NNF Center for Basic Metabolic Research and Department of Biomedical Sciences, University of Copenhagen, Copenhagen, Denmark
| | - Jens J Holst
- NNF Center for Basic Metabolic Research and Department of Biomedical Sciences, University of Copenhagen, Copenhagen, Denmark
| | - Sabine Ellinger
- Department of Nutrition and Food Sciences, Niederrhein University of Applied Sciences, Mönchengladbach, Germany.
- Department of Nutrition and Food Sciences, Human Nutrition, University of Bonn, Meckenheimer Allee 166a, 53115, Bonn, Germany.
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Muthuramalingam K, Kim Y, Cho M. β-glucan, "the knight of health sector": critical insights on physiochemical heterogeneities, action mechanisms and health implications. Crit Rev Food Sci Nutr 2021; 62:6908-6931. [PMID: 33819119 DOI: 10.1080/10408398.2021.1908221] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
β-glucans, the class of biological response modifier has unceasing attention, not only for its immune stimulating but also for its role as prebiotics, modulator of physiological events etc. and is widely used in the treatment of cancer, diabetes, gastrointestinal disorders, cardiovascular diseases etc. However, β-glucan with different physiochemical properties is found to have discrete clinical functions and thus careful selection of the types of β-glucan plays pivotal role in providing significant and expected clinical outcome. Herein this review, we presented the factors responsible for diverse functional properties of β-glucan, their distinct mode of actions in regulating human health etc. Further, clinical aspects of different β-glucans toward the management of wound care, metabolic dysbiosis, fatty liver disorders and endurance training associated energy metabolism were compiled and exhibited in detail.
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Affiliation(s)
- Karthika Muthuramalingam
- Department of Biochemistry, School of Medicine, Jeju National University, Jeju, Republic of Korea
| | - Youngmee Kim
- Department of Biochemistry, School of Medicine, Jeju National University, Jeju, Republic of Korea
| | - Moonjae Cho
- Department of Biochemistry, School of Medicine, Jeju National University, Jeju, Republic of Korea.,Institute of Medical Science, Jeju National University, Jeju, Republic of Korea.,Interdisciplinary Graduate Program in Advanced Convergence Technology & Science, Jeju National University, Jeju, Republic of Korea
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7
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KHAN MA, AMIR RM, AMEER K, RAKHA A, FAIZ F, HAYAT I, NADEEM M, AHMED Z, RIAZ A, ASHRAF I. Characterization of oat bran β-glucan with special reference to efficacy study to elucidate its health claims for diabetic patients. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.39019] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | - Allah RAKHA
- Arid Agriculture University Rawalpindi, Pakistan
| | - Farrukh FAIZ
- Karakoram International University Gilgit-Baltistan, Pakistan
| | | | | | | | - Aayesha RIAZ
- PMAS-Arid Agriculture University Rawalpindi, Pakistan
| | - Ijaz ASHRAF
- University of Agriculture Faisalabad, Pakistan
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Venkatachalam G, Arumugam S, Doble M. Industrial production and applications of α/β linear and branched glucans. Chem Ind 2020. [DOI: 10.1080/00194506.2020.1798820] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Geetha Venkatachalam
- Bioengineering and Drug Design Lab, Department of Biotechnology, IIT Madras, Chennai, India
| | - Senthilkumar Arumugam
- Bioengineering and Drug Design Lab, Department of Biotechnology, IIT Madras, Chennai, India
| | - Mukesh Doble
- Bioengineering and Drug Design Lab, Department of Biotechnology, IIT Madras, Chennai, India
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Abstract
Β-glucan is a strongly hydrophilic non-starchy polysaccharide, which, when incorporated in food, is renowned for its ability to alter functional characteristics such as viscosity, rheology, texture, and sensory properties of the food product. The functional properties of β-glucans are directly linked to their origin/source, molecular weight, and structural features. The molecular weight and structural/conformational features are in turn influenced by method of extraction and modification of the β-glucan. For example, whereas physical modification techniques influence only the spatial structures, modification by chemical agents, enzyme hydrolysis, mechanical treatment, and irradiation affect both spatial conformation and primary structures of β-glucan. Consequently, β-glucan can be modified (via one or more of the aforementioned techniques) into forms that have desired morphological, rheological, and (bio)functional properties. This review describes how various modification techniques affect the structure, properties, and applications of β-glucans in the food industry.
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Harasym J, Żyła E, Dziendzikowska K, Gromadzka-Ostrowska J. Proteinaceous Residue Removal from Oat β-Glucan Extracts Obtained by Alkaline Water Extraction. Molecules 2019; 24:E1729. [PMID: 31058866 PMCID: PMC6539924 DOI: 10.3390/molecules24091729] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2019] [Revised: 04/29/2019] [Accepted: 05/01/2019] [Indexed: 11/17/2022] Open
Abstract
Background: Wet methods of 1-3, 1-4 -β-D-glucan isolation from cereals differ mainly in the type of grain fraction used as raw material, the solid-liquid ratio of β-glucan in raw material vs. solvent used, and the type of aqueous solvent modification (alkali, neutral or acidic). All these factors impact the characterization of the residues finally found in extracts. Oat bran is a rich source of globulin fraction which can be transferred into the extracts, especially when a high pH is employed. Methods: A multi-stage (enzymatic and acidic) purification procedure was performed to remove the residues, especially starch and protein, from β-glucan isolates from oat of different molar mass. Pancreatin, thermostable α-amylase, amyloglucosidase, and papain were used for consecutive residue removal. Three levels of low pH = 4.5, 3.5 and 3.0 were also tested for effective protein precipitation. Results: The starch hydrolysis and liquefaction significantly facilitate the proteinaceous matter removal although papain usage showed an intensive unfavorable impact on β-glucan molar mass. Soluble protein content was significantly decreased after pancreatin and α-amylase treatment, while the significant reduction of amine nitrogen was noted after complete starch hydrolysis and a second acidification step. Conclusions: A complex procedure employing different enzymes is needed to successfully reduce the possibly bioactive residues in isolated oat β-glucan fractions.
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Affiliation(s)
- Joanna Harasym
- Adaptive Food Systems Accelerator⁻Research Centre, Wrocław University of Economics, Komandorska 118/120, 53-345 Wrocław, Poland.
- Department of Biotechnology and Food Analysis, Wrocław University of Economics, Komandorska 118/120, 53-345 Wrocław, Poland.
| | - Ewa Żyła
- Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Katarzyna Dziendzikowska
- Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Joanna Gromadzka-Ostrowska
- Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
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Effect of different enzymatic extractions on molecular weight distribution, rheological and microstructural properties of barley bran β-glucan. Int J Biol Macromol 2019; 126:298-309. [DOI: 10.1016/j.ijbiomac.2018.12.165] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2018] [Revised: 12/16/2018] [Accepted: 12/18/2018] [Indexed: 12/13/2022]
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12
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Morales D, Smiderle FR, Piris AJ, Soler-Rivas C, Prodanov M. Production of a β-d-glucan-rich extract from Shiitake mushrooms (Lentinula edodes) by an extraction/microfiltration/reverse osmosis (nanofiltration) process. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.04.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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13
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Aggregation and microstructure of cereal β-glucan and its association with other biomolecules. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2018.10.042] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Zielke C, Stradner A, Nilsson L. Characterization of cereal β-glucan extracts: Conformation and structural aspects. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.036] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Zielke C, Kosik O, Ainalem ML, Lovegrove A, Stradner A, Nilsson L. Characterization of cereal β-glucan extracts from oat and barley and quantification of proteinaceous matter. PLoS One 2017; 12:e0172034. [PMID: 28196092 PMCID: PMC5308836 DOI: 10.1371/journal.pone.0172034] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2016] [Accepted: 01/30/2017] [Indexed: 11/18/2022] Open
Abstract
An extraction method for mixed-linkage β-glucan from oat and barley was developed in order to minimize the effect of extraction on the β-glucan structure. β-Glucan were characterized in terms of molecular size and molar mass distributions using asymmetric flow field-flow fractionation (AF4) coupled to multiangle light scattering (MALS), differential refractive index (dRI) and fluorescence (FL) detection. The carbohydrate composition of the extracts was analysed using polysaccharide analysis by carbohydrate gel electrophoresis (PACE) and high-performance anion-exchange chromatography (HPAEC). Whether there were any proteinaceous moieties linked to β-glucan was also examined. Purified extracts contained 65% and 53% β-glucan for oats and barley, respectively. The main impurities were degradation products of starch. The extracts contained high molecular weight β-glucan (105-108 g/mol) and large sizes (root-mean-square radii from 20 to 140 nm). No proteins covalently bound to β-glucan were detected; therefore, any suggested functionality of proteins regarding the health benefits of β-glucan can be discounted.
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Affiliation(s)
- Claudia Zielke
- Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
| | - Ondrej Kosik
- Department of Plant Biology and Crop Science, Rothamsted Research, West Common, Harpenden, United Kingdom
| | | | - Alison Lovegrove
- Department of Plant Biology and Crop Science, Rothamsted Research, West Common, Harpenden, United Kingdom
| | - Anna Stradner
- Department of Physical Chemistry, Lund University, Lund, Sweden
| | - Lars Nilsson
- Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
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17
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Khan MA, Nadeem M, Rakha A, Shakoor S, Shehzad A, Khan MR. Structural Characterization of Oat Bran (1→3), (1→4)-β-D-Glucans by Lichenase Hydrolysis Through High-Performance Anion Exchange Chromatography with Pulsed Amperometric Detection. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1045519] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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18
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Enzymatic extraction of beta-glucan from oat bran cereals and oat crackers and optimization of viscosity measurement. J Cereal Sci 2014. [DOI: 10.1016/j.jcs.2013.10.011] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Sikora P, Tosh SM, Brummer Y, Olsson O. Identification of high β-glucan oat lines and localization and chemical characterization of their seed kernel β-glucans. Food Chem 2013. [DOI: 10.1016/j.foodchem.2012.10.007] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Extraction and chemical characterization of rye arabinoxylan and the effect of β-glucan on the mechanical and barrier properties of cast arabinoxylan films. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.05.022] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Doehlert DC, Simsek S, McMullen MS. Extraction of β-Glucan from Oats for Soluble Dietary Fiber Quality Analysis. Cereal Chem 2012. [DOI: 10.1094/cchem-08-11-0103] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Douglas C. Doehlert
- U.S. Department of Agriculture, Agricultural Research Service, Hard Red Spring and Durum Wheat Quality Laboratory, Harris Hall, North Dakota State University, Dept. 7640, P.O. Box 6050, Fargo, ND 58108-6050. Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture
- Corresponding author. Phone: (701) 239-1413. Fax: (701) 239-1377. E-mail:
| | - Senay Simsek
- Department of Plant Sciences, North Dakota State University, Dept. 7650, P.O. Box 6050, Fargo, ND 58108-6050
| | - Michael S. McMullen
- Department of Plant Sciences, North Dakota State University, Dept. 7650, P.O. Box 6050, Fargo, ND 58108-6050
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Ahmad A, Anjum FM, Zahoor T, Nawaz H, Dilshad SMR. Beta glucan: a valuable functional ingredient in foods. Crit Rev Food Sci Nutr 2012; 52:201-12. [PMID: 22214441 DOI: 10.1080/10408398.2010.499806] [Citation(s) in RCA: 122] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
β-Glucan is a valuable functional ingredient and various extraction techniques are available for its extraction. Choice of an appropriate extraction technique is important as it may affect the quality, structure, rheological properties, molecular weight, and other functional properties of the extracted β-glucan. These properties lead to the use of β-glucan into various food systems and have important implications in human health. This review focuses on the extraction, synthesis, structure, molecular weight, and rheology of β-glucan. Furthermore, health implications and utilization of β-glucan in food products is also discussed.
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Affiliation(s)
- Asif Ahmad
- Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Pakistan.
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Ulmius M, Johansson-Persson A, Nordén TI, Bergenståhl B, Önning G. Gastrointestinal Release of β-Glucan and Pectin Using an In Vitro Method. Cereal Chem 2011. [DOI: 10.1094/cchem-11-10-0169] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Matilda Ulmius
- Biomedical Nutrition, Pure and Applied Biochemistry, Center for Applied Life Sciences, Department of Chemistry, Lund University, Lund, Sweden
- Corresponding author. E-mail:
| | - Anna Johansson-Persson
- Biomedical Nutrition, Pure and Applied Biochemistry, Center for Applied Life Sciences, Department of Chemistry, Lund University, Lund, Sweden
| | - Tina Immerstrand Nordén
- Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
| | - Björn Bergenståhl
- Food Technology, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
| | - Gunilla Önning
- Biomedical Nutrition, Pure and Applied Biochemistry, Center for Applied Life Sciences, Department of Chemistry, Lund University, Lund, Sweden
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Effects of oat bran, processed to different molecular weights of beta-glucan, on plasma lipids and caecal formation of SCFA in mice. Br J Nutr 2010; 104:364-73. [PMID: 20334710 DOI: 10.1017/s0007114510000553] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
In the present study, we evaluated the cholesterol-lowering effects of different oat bran (OB) preparations, differing regarding their peak molecular weight (MWp) of beta-glucans (2348, 1311, 241, 56, 21 or < 10 kDa), in C57BL/6NCrl mice. The diets were designed to be atherogenic (0.8 % cholesterol and 0.1 % cholic acid), and they reflected the Western diet pattern (41 % energy fat). All OB preparations that were investigated significantly reduced plasma cholesterol when compared with a cellulose-containing control diet, regardless of the molecular weight of beta-glucan. Moreover, the difference in viscous properties between the processed OB (from 0.11 to 17.7 l/g) did not appear to play a major role in the cholesterol-lowering properties. In addition, there was no correlation between the molecular weight of beta-glucan and the amount of propionic acid formed in caecum. Interestingly, however, there was a significant correlation between the ratio of (propionic acid+butyric acid)/acetic acid and the MWp of beta-glucans: the ratio increased with increasing molecular weight. The results of the present study suggest that the molecular weights and viscous properties of beta-glucan in oat products may not be crucial parameters for their cholesterol-lowering effects.
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