Perspectives in the Application of High, Medium, and Low Molecular Weight Oat β-d-Glucans in Dietary Nutrition and Food Technology-A Short Overview

. 2023 Mar 07 ; 12 (6) : . [epub] 20230307

Status PubMed-not-MEDLINE Jazyk angličtina Země Švýcarsko Médium electronic

Typ dokumentu časopisecké články, přehledy

Perzistentní odkaz   https://www.medvik.cz/link/pmid36981048

Grantová podpora
2/0051/18 Slovak Academy of Sciences
LX22NPO5102 Next Generation Infrastructures
no number Generali/Ceska Pojistovna Foundation
no number UniCredit Bank Czech Republic and Slovakia, a.s., Prague (CZ)
no number ARPA Foundation (IT)
RVO 61388971 Czech Academy of Sciences, Institute of Microbiology

For centuries human civilization has cultivated oats, and now they are consumed in various forms of food, from instant breakfasts to beverages. They are a nutrient-rich food containing linear mixed-linkage (1 → 3) (1 → 4)-β-d-glucans, which are relatively well soluble in water and responsible for various biological effects: the regulation of the blood cholesterol level, as well as being anti-inflammatory, prebiotic, antioxidant, and tumor-preventing. Numerous studies, especially in the last two decades, highlight the differences in the biological properties of the oat β-d-glucan fractions of low, medium, and high molecular weight. These fractions differ in their features due to variations in bioavailability related to the rheological properties of these polysaccharides, and their association with food matrices, purity, and mode of preparation or modification. There is strong evidence that, under different conditions, the molecular weight may determine the potency of oat-extracted β-d-glucans. In this review, we intend to give a concise overview of the properties and studies of the biological activities of oat β-d-glucan preparations depending on their molecular weight and how they represent a prospective ingredient of functional food with the potential to prevent or modulate various pathological conditions.

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