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

0572088 - MBÚ 2024 RIV CH eng J - Článek v odborném periodiku
Sushytskyi, Leonid - Synytsya, A. - Čopíková, J. - Lukáč, Pavol - Rajsiglová, Lenka - Tenti, Paolo - Vannucci, Luca
Perspectives in the Application of High, Medium, and Low Molecular Weight Oat beta-D-Glucans in Dietary Nutrition and Food Technology-A Short Overview.
Foods. Roč. 12, č. 6 (2023), č. článku 1121. E-ISSN 2304-8158
Grant CEP: GA MŠMT LX22NPO5102
Institucionální podpora: RVO:61388971
Klíčová slova: cereal beta-D-glucans * oats * molecular weight * glycaemia * immunity * microbiome * cancer
Obor OECD: Oncology
Impakt faktor: 5.2, rok: 2022
Způsob publikování: Open access
https://www.mdpi.com/2304-8158/12/6/1121

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)-beta-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 beta-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 beta-D-glucans. In this review, we intend to give a concise overview of the properties and studies of the biological activities of oat beta-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.
Trvalý link: https://hdl.handle.net/11104/0342915