Počet záznamů: 1
Perspectives in the Application of High, Medium, and Low Molecular Weight Oat beta-D-Glucans in Dietary Nutrition and Food Technology-A Short Overview
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SYSNO ASEP 0572088 Druh ASEP J - Článek v odborném periodiku Zařazení RIV J - Článek v odborném periodiku Poddruh J Článek ve WOS Název Perspectives in the Application of High, Medium, and Low Molecular Weight Oat beta-D-Glucans in Dietary Nutrition and Food Technology-A Short Overview Tvůrce(i) Sushytskyi, Leonid (MBU-M)
Synytsya, A. (CZ)
Čopíková, J. (CZ)
Lukáč, Pavol (MBU-M) ORCID, RID
Rajsiglová, Lenka (MBU-M) ORCID
Tenti, Paolo (MBU-M) ORCID
Vannucci, Luca (MBU-M) RID, ORCIDČíslo článku 1121 Zdroj.dok. Foods. - : MDPI
Roč. 12, č. 6 (2023)Poč.str. 26 s. Jazyk dok. eng - angličtina Země vyd. CH - Švýcarsko Klíč. slova cereal beta-D-glucans ; oats ; molecular weight ; glycaemia ; immunity ; microbiome ; cancer Vědní obor RIV EC - Imunologie Obor OECD Oncology CEP LX22NPO5102 GA MŠMT - Ministerstvo školství, mládeže a tělovýchovy Způsob publikování Open access Institucionální podpora MBU-M - RVO:61388971 UT WOS 000960185900001 EID SCOPUS 85151755849 DOI 10.3390/foods12061121 Anotace 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. Pracoviště Mikrobiologický ústav Kontakt Eliška Spurná, eliska.spurna@biomed.cas.cz, Tel.: 241 062 231 Rok sběru 2024 Elektronická adresa https://www.mdpi.com/2304-8158/12/6/1121
Počet záznamů: 1