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Moreno Ravelo RC, Gastl M, Becker T. Characterization of molar mass and conformation of relevant (non-)starch polysaccharides in cereal-based beverages. Int J Biol Macromol 2024; 261:129942. [PMID: 38311131 DOI: 10.1016/j.ijbiomac.2024.129942] [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: 11/21/2023] [Revised: 01/25/2024] [Accepted: 02/01/2024] [Indexed: 02/06/2024]
Abstract
Arabinoxylans, β-glucans, and dextrins influence the brewing industry's filtration process and product quality. Despite their relevance, only a maximum concentration of β-glucans is recommended. Nevertheless, filtration problems are still present, indicating that although the chemical concentration is essential, other parameters should be investigated. Molar mass and conformation are important polymer physical characteristics often neglected in this industry. Therefore, this research proposes an approach to physically characterize enzymatically isolated beer polysaccharides by asymmetrical flow field-flow fractionation coupled to multi-angle light scattering and differential refractive index detector. Based on the obtained molar masses, root-mean-square radius (rrms from MALS), and hydrodynamic radius (rhyd), conformational properties such as apparent density (ρapp) and rrms/rhyd can be calculated based on their molar mass and size. Consequently, the ρapp and rrms/rhyd behavior hints at the different structures within each polysaccharide. The rrms/rhyd 1.2 and high ρapp values on low molar mass dextrins (1-2·105 g/mol) indicate branches, while aggregated structures at high molar masses on arabinoxylans and β-glucans (2·105 -6·106 g/mol) are due to an increase of ρapp and a rrms/rhyd (0.6-1). This methodology provides a new perspective to analyze starch and non-starch polysaccharides in cereal-based beverages since different physical characteristics could influence beer's filtration and sensory characteristics.
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Affiliation(s)
- Rolando César Moreno Ravelo
- Technical University of Munich, TUM School of Life Sciences, Chair of Brewing and Beverage Technology, Group Raw Material Based Brewing and Beverage Technology, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Martina Gastl
- Technical University of Munich, TUM School of Life Sciences, Chair of Brewing and Beverage Technology, Group Raw Material Based Brewing and Beverage Technology, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Thomas Becker
- Technical University of Munich, TUM School of Life Sciences, Chair of Brewing and Beverage Technology, Group Raw Material Based Brewing and Beverage Technology, Weihenstephaner Steig 20, 85354 Freising, Germany.
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2
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Guo Y, Ye H, Wang H, Wang Q, Fan S, Dou H. Asymmetrical flow field-flow fractionation combined with ultrafiltration: A novel and high-efficiency approach for separation, purification, and characterization of Ganoderma lucidum polysaccharides. Talanta 2023. [DOI: 10.1016/j.talanta.2022.124053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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3
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Rastall RA, Diez-Municio M, Forssten SD, Hamaker B, Meynier A, Moreno FJ, Respondek F, Stah B, Venema K, Wiese M. Structure and function of non-digestible carbohydrates in the gut microbiome. Benef Microbes 2022; 13:95-168. [PMID: 35729770 DOI: 10.3920/bm2021.0090] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Together with proteins and fats, carbohydrates are one of the macronutrients in the human diet. Digestible carbohydrates, such as starch, starch-based products, sucrose, lactose, glucose and some sugar alcohols and unusual (and fairly rare) α-linked glucans, directly provide us with energy while other carbohydrates including high molecular weight polysaccharides, mainly from plant cell walls, provide us with dietary fibre. Carbohydrates which are efficiently digested in the small intestine are not available in appreciable quantities to act as substrates for gut bacteria. Some oligo- and polysaccharides, many of which are also dietary fibres, are resistant to digestion in the small intestines and enter the colon where they provide substrates for the complex bacterial ecosystem that resides there. This review will focus on these non-digestible carbohydrates (NDC) and examine their impact on the gut microbiota and their physiological impact. Of particular focus will be the potential of non-digestible carbohydrates to act as prebiotics, but the review will also evaluate direct effects of NDC on human cells and systems.
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Affiliation(s)
- R A Rastall
- Department of Food and Nutritional Sciences, The University of Reading, P.O. Box 226, Whiteknights, Reading, RG6 6AP, United Kingdom
| | - M Diez-Municio
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), CEI (UAM+CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - S D Forssten
- IFF Health & Biosciences, Sokeritehtaantie 20, 02460 Kantvik, Finland
| | - B Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907-2009, USA
| | - A Meynier
- Nutrition Research, Mondelez France R&D SAS, 6 rue René Razel, 91400 Saclay, France
| | - F Javier Moreno
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM), CEI (UAM+CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain
| | - F Respondek
- Tereos, Zoning Industriel Portuaire, 67390 Marckolsheim, France
| | - B Stah
- Human Milk Research & Analytical Science, Danone Nutricia Research, Uppsalalaan 12, 3584 CT Utrecht, the Netherlands.,Department of Chemical Biology & Drug Discovery, Utrecht Institute for Pharmaceutical Sciences, Faculty of Science, Utrecht University, Universiteitsweg 99, 3584 CG Utrecht, the Netherlands
| | - K Venema
- Centre for Healthy Eating & Food Innovation (HEFI), Maastricht University - campus Venlo, St. Jansweg 20, 5928 RC Venlo, the Netherlands
| | - M Wiese
- Department of Microbiology and Systems Biology, TNO, Utrechtseweg 48, 3704 HE, Zeist, the Netherlands
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4
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Ballance S, Lu Y, Zobel H, Rieder A, Knutsen SH, Dinu VT, Christensen BE, Ulset AS, Schmid M, Maina N, Potthast A, Schiehser S, Ellis PR, Harding SE. Inter-laboratory analysis of cereal beta-glucan extracts of nutritional importance: An evaluation of different methods for determining weight-average molecular weight and molecular weight distribution. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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5
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Relevance of β-Glucan Molecular Properties on Its Suitability as Health Promoting Bread Ingredient. Nutrients 2022; 14:nu14081570. [PMID: 35458132 PMCID: PMC9032243 DOI: 10.3390/nu14081570] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 03/31/2022] [Accepted: 04/07/2022] [Indexed: 02/01/2023] Open
Abstract
The fate of β-glucan (BG) health promoting properties during food production is crucial, but not predictable yet. Therefore, high molar mass BG (hBG) and control BG (cBG) were extracted from two barley varieties, characterized and added to wheat breads at levels of 3% and 6%. Bread quality criteria, carbohydrate contents and BG content and structural properties were determined. Additionally, breads were subjected to an in vitro digestion. The BG content in the chyme, molar mass, molar ratio, viscosity and bile acid retention were determined. The hBG and the cBG decreased loaf volume and increased crumb hardness with increasing BG content. The reduction in BG content during bread making was similar for hBG and cBG, but the molar mass of cBG decreased to a greater extent. As a result, only 10% of cBG entering in vitro digestion were found in the chyme afterwards, while 40% of the ingested hBG were detected. Molar mass reduction was much more severe for cBG compared to hBG. The use of hBG showed higher viscosity and better bile acid retention, indicating cholesterol lowering properties, compared to similar or higher amounts of cBG. These results provide valuable knowledge on the criteria to select BG-rich raw materials for ideal health promoting properties.
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Maina NH, Rieder A, De Bondt Y, Mäkelä-Salmi N, Sahlstrøm S, Mattila O, Lamothe LM, Nyström L, Courtin CM, Katina K, Poutanen K. Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber. Foods 2021; 10:foods10112566. [PMID: 34828846 PMCID: PMC8624990 DOI: 10.3390/foods10112566] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/08/2021] [Accepted: 10/15/2021] [Indexed: 12/16/2022] Open
Abstract
Daily use of wholegrain foods is generally recommended due to strong epidemiological evidence of reduced risk of chronic diseases. Cereal grains, especially the bran part, have a high content of dietary fiber (DF). Cereal DF is an umbrella concept of heterogeneous polysaccharides of variable chemical composition and molecular weight, which are combined in a complex network in cereal cell walls. Cereal DF and its distinct components influence food digestion throughout the gastrointestinal tract and influence nutrient absorption and other physiological reactions. After repeated consumption of especially whole grain cereal foods, these effects manifest in well-demonstrated health benefits. As cereal DF is always consumed in the form of processed cereal food, it is important to know the effects of processing on DF to understand, safeguard and maximize these health effects. Endogenous and microbial enzymes, heat and mechanical energy during germination, fermentation, baking and extrusion destructurize the food and DF matrix and affect the quantity and properties of grain DF components: arabinoxylans (AX), beta-glucans, fructans and resistant starch (RS). Depolymerization is the most common change, leading to solubilization and loss of viscosity of DF polymers, which influences postprandial responses to food. Extensive hydrolysis may also remove oligosaccharides and change the colonic fermentability of DF. On the other hand, aggregation may also occur, leading to an increased amount of insoluble DF and the formation of RS. To understand the structure–function relationship of DF and to develop foods with targeted physiological benefits, it is important to invest in thorough characterization of DF present in processed cereal foods. Such understanding also demands collaborative work between food and nutritional sciences.
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Affiliation(s)
- Ndegwa H. Maina
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
- Correspondence:
| | - Anne Rieder
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway; (A.R.); (S.S.)
| | - Yamina De Bondt
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, 3001 Leuven, Belgium; (Y.D.B.); (C.M.C.)
| | - Noora Mäkelä-Salmi
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
| | - Stefan Sahlstrøm
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway; (A.R.); (S.S.)
| | - Outi Mattila
- VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 Espoo, Finland; (O.M.); (K.P.)
| | - Lisa M. Lamothe
- Nestlé Institute of Materials Science, Nestlé Research, Société des Produits Nestlé S.A. Route du Jorat 57, 1000 Lausanne 26, 1800 Vevey, Switzerland;
| | - Laura Nyström
- Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, 8092 Zurich, Switzerland;
| | - Christophe M. Courtin
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, 3001 Leuven, Belgium; (Y.D.B.); (C.M.C.)
| | - Kati Katina
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
| | - Kaisa Poutanen
- VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 Espoo, Finland; (O.M.); (K.P.)
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[Development of an asymmetrical flow field-flow fractionation system for the size characterization of starch granules]. Se Pu 2021; 39:1247-1254. [PMID: 34677020 PMCID: PMC9404181 DOI: 10.3724/sp.j.1123.2021.05001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
淀粉颗粒粒径与分子尺寸分别在1~100 μm和20~250 nm之间,是影响淀粉功能特性的重要因素之一。非对称场流分离(AF4)是一种基于样品与外力场相互作用机制的分离技术,已应用于表征淀粉分子尺寸分布。商品化的AF4系统的粒径检测范围为1 nm~10 μm,对于淀粉颗粒粒径表征具有一定的局限性。该文研制了AF4分离系统;考察了其在微米尺度下对红薯、莲子和大米淀粉颗粒粒径表征的性能;采用微米尺寸的聚苯乙烯乳化球(PS)标准样品验证了构建的AF4系统的分离性能。实验结果显示,构建的AF4系统对PS混合样品(粒径2、6、12、20 μm)实现了基线分离,同商品化AF4相比提高了检测上线,具有分离表征淀粉颗粒的潜力。此外,该文研究了载液组成对淀粉颗粒分离表征的影响;通过光学显微镜验证了构建的AF4系统在微米尺度上对淀粉颗粒粒径分布的表征能力。最后,采用商品化的AF4系统串联多角度激光光散射检测器和示差折光检测器对3种淀粉分子进行了分离表征,考察了淀粉的溶解温度对其表征结果的影响。在摩尔质量10 6~108 g/mol范围内,红薯和莲子淀粉的回转半径和水合半径的比值(Rg/Rh)在0.9~1.1之间,大米淀粉的Rg/Rh在1.2~1.4之间。实验结果证明构建的AF4系统是一种快速、准确的淀粉颗粒粒径表征方法,与商品化的AF4系统结合可为研究淀粉尺寸分布与其功能性质之间的关系提供技术支持。
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8
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Guo R, Li X, Ma X, Sun X, Kou Y, Zhang J, Li D, Liu Y, Zhang H, Wu Y. Macromolecular and thermokinetic properties of a galactomannan from Sophora alopecuroides L. seeds: A study of molecular aggregation. Carbohydr Polym 2021; 262:117890. [PMID: 33838792 DOI: 10.1016/j.carbpol.2021.117890] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 02/23/2021] [Accepted: 02/28/2021] [Indexed: 12/29/2022]
Abstract
The molecular aggregation of a galactomannan (NSAP-25) from Sophora alopecuroides L. seeds was investigated, where three polydisperse systems were confirmed during particle size analysis, indicating existence of different aggregates composed of random coil chains revealed by circular dichroism. Morphologically, NSAP-25 aggregate of various sizes (200-1200 nm) was possibly multi-stranded and formed by ellipsoid-like particles (20-60 nm) composed of compact coil chain, exhibiting extended amorphous structure with chain-like branches intertwined. Hence, NSAP-25 aggregation was inevitable, which exerted an unignorable effect on augmenting flexibility (β↓, γ↓, α↓ and Lp/ML↓) and compactness (ρ↓, df↑ and C∞↓) of branched random coil chain based on macromolecular analysis, especially when concentration increased. Moreover, it could be relevant to thermokinetic behavior of random nucleation and subsequent growth (A2 model and negative ΔS*) as well as good thermal stability (IPDT, ITS, t0.05, Tm and Tp), thus conferring potential applications for NSAP-25 in food and pharmaceutical industries.
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Affiliation(s)
- Rui Guo
- Shanghai Engineering Research Center of Food Safety, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Xujiao Li
- Shanghai Engineering Research Center of Food Safety, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Xianda Ma
- Shanghai Engineering Research Center of Food Safety, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Xianbao Sun
- Shanghai Engineering Research Center of Food Safety, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Yuxing Kou
- Shanghai Engineering Research Center of Food Safety, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Jun'ai Zhang
- Shanghai Engineering Research Center of Food Safety, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Deshun Li
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Shanghai 201403, China.
| | - Yanfang Liu
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Shanghai 201403, China.
| | - Hui Zhang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Yan Wu
- Shanghai Engineering Research Center of Food Safety, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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9
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Fractionation, physicochemical and structural characterization of polysaccharides from barley water-soluble fiber. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106539] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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10
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Schmidt M. Cereal beta-glucans: an underutilized health endorsing food ingredient. Crit Rev Food Sci Nutr 2020; 62:3281-3300. [DOI: 10.1080/10408398.2020.1864619] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Marcus Schmidt
- Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Detmold, Germany
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11
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Chen P, Lin Y, Chen Y, Chang Q, Zheng B, Zhang Y, Hu X, Zeng H. Structural characterization of a novel mannogalactoglucan from Fortunella margarita and its simulated digestion in vitro. Food Chem Toxicol 2019; 133:110778. [DOI: 10.1016/j.fct.2019.110778] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 08/17/2019] [Accepted: 08/20/2019] [Indexed: 01/12/2023]
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12
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Zhang W, Wang J, Guo P, Dai S, Zhang X, Meng M, Shen S, Zhang A, Dou H. Study on the retrogradation behavior of starch by asymmetrical flow field-flow fractionation coupled with multiple detectors. Food Chem 2019; 277:674-681. [DOI: 10.1016/j.foodchem.2018.11.033] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Revised: 11/05/2018] [Accepted: 11/06/2018] [Indexed: 01/02/2023]
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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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14
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Bader Ul Ain H, Saeed F, Ahmad N, Imran A, Niaz B, Afzaal M, Imran M, Tufail T, Javed A. Functional and health-endorsing properties of wheat and barley cell wall’s non-starch polysaccharides. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1489837] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Huma Bader Ul Ain
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Farhan Saeed
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Nazir Ahmad
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Ali Imran
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Bushra Niaz
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Imran
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore-Lahore, Lahore, Pakistan
| | - Tabussam Tufail
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Ahsan Javed
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
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15
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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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16
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Korompokis K, Nilsson L, Zielke C. The effect of in vitro gastrointestinal conditions on the structure and conformation of oat β-glucan. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.007] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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17
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Choi J, Lee S, Linares-Pastén JA, Nilsson L. Study on oligomerization of glutamate decarboxylase from Lactobacillus brevis using asymmetrical flow field-flow fractionation (AF4) with light scattering techniques. Anal Bioanal Chem 2018; 410:451-458. [PMID: 29167934 PMCID: PMC5750328 DOI: 10.1007/s00216-017-0735-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Revised: 10/08/2017] [Accepted: 10/27/2017] [Indexed: 11/05/2022]
Abstract
In this work, asymmetrical flow field-flow fractionation (AF4) coupled with UV/Vis, multi-angle light scattering (MALS), and differential refractive index (dRI) detectors (AF4-UV-MALS-dRI) was employed for analysis of glutamate decarboxylase (LbGadB) from Lactobacillus brevis (L. brevis). AF4 provided molecular weight (MW) (or size)-based separation of dimer, hexamer, and aggregates of LbGadB. The effect of pH on oligomerization of LbGadB was investigated, and then AF4 results were compared to those from molecular modeling. The MWs measured by AF4-UV-MALS-dRI for dimeric and hexameric forms of LbGadB were 110 and 350 kDa, respectively, which are in good agreements with those theoretically calculated (110 and 330 kDa). The molecular sizes determined by AF4-UV-MALS-dRI were also in good agreement with those obtained from molecular modeling (6 and 10 nm, respectively, for dimeric and hexameric from AF4-UV-MALS-dRI and 6.4 × 7.6 and 7.6 × 13.1 nm from molecular modeling). The effects of temperature, salt type, and salt concentration on oligomerization of LbGadB were also investigated using dynamic light scattering (DLS). It was found that the hexameric form of LbGadB was most stable at pH 6 and in presence of NaCl or KCl. The results indicate that AF4, in combination of various online detectors mentioned above, provides an effective tool for monitoring of oligomerization of LbGadB under different conditions, such as temperature, pH, type of salts, and salt concentrations.
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Affiliation(s)
- Jaeyeong Choi
- Department of Chemistry, Hannam University, 1646 Yuseong-daero, Yuseong-gu, Daejeon, 34054, Republic of Korea
| | - Seungho Lee
- Department of Chemistry, Hannam University, 1646 Yuseong-daero, Yuseong-gu, Daejeon, 34054, Republic of Korea.
| | - Javier A Linares-Pastén
- Division of Biotechnology, Department of Chemistry, Lund University, Naturvetarvägen 16, 22362, Lund, Skåne, Sweden.
| | - Lars Nilsson
- Department of Food Technology, Engineering and Nutrition, Lund University, 22100, Lund, Sweden.
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18
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Krebs G, Becker T, Gastl M. Characterization of polymeric substance classes in cereal-based beverages using asymmetrical flow field-flow fractionation with a multi-detection system. Anal Bioanal Chem 2017; 409:5723-5734. [DOI: 10.1007/s00216-017-0512-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2017] [Revised: 06/20/2017] [Accepted: 07/06/2017] [Indexed: 10/19/2022]
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19
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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: 35] [Impact Index Per Article: 5.0] [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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Zielke C, Teixeira C, Ding H, Cui S, Nyman M, Nilsson L. Analysis of β-glucan molar mass from barley malt and brewer’s spent grain with asymmetric flow field-flow fractionation (AF4) and their association to proteins. Carbohydr Polym 2017; 157:541-549. [DOI: 10.1016/j.carbpol.2016.10.045] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Revised: 10/06/2016] [Accepted: 10/15/2016] [Indexed: 11/16/2022]
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Lovegrove A, Edwards CH, De Noni I, Patel H, El SN, Grassby T, Zielke C, Ulmius M, Nilsson L, Butterworth PJ, Ellis PR, Shewry PR. Role of polysaccharides in food, digestion, and health. Crit Rev Food Sci Nutr 2017; 57:237-253. [PMID: 25921546 PMCID: PMC5152545 DOI: 10.1080/10408398.2014.939263] [Citation(s) in RCA: 302] [Impact Index Per Article: 43.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2014] [Revised: 06/24/2014] [Accepted: 06/24/2014] [Indexed: 12/19/2022]
Abstract
Polysaccharides derived from plant foods are major components of the human diet, with limited contributions of related components from fungal and algal sources. In particular, starch and other storage carbohydrates are the major sources of energy in all diets, while cell wall polysaccharides are the major components of dietary fiber. We review the role of these components in the human diet, including their structure and distribution, their modification during food processing and effects on functional properties, their behavior in the gastrointestinal tract, and their contribution to healthy diets.
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Affiliation(s)
- A. Lovegrove
- Department of Plant Biology and Crop Science, Rothamsted Research, Harpenden, Herts, United Kingdom
| | - C. H. Edwards
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - I. De Noni
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - H. Patel
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - S. N. El
- Food Engineering Department, Nutrition Section, Ege University, Izmir, Turkey
| | - T. Grassby
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - C. Zielke
- Food Colloids Group, Department of Food Engineering, Technology and Nutrition, Faculty of Engineering LTH, Lund University, Lund, Sweden
| | - M. Ulmius
- Solve Research and Consultancy AB, Lund, Sweden
| | - L. Nilsson
- Food Colloids Group, Department of Food Engineering, Technology and Nutrition, Faculty of Engineering LTH, Lund University, Lund, Sweden
| | - P. J. Butterworth
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - P. R Ellis
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - P. R. Shewry
- Department of Plant Biology and Crop Science, Rothamsted Research, Harpenden, Herts, United Kingdom
- Department of Agriculture, Reading University, Whiteknights, Reading, Berkshire, United Kingdom
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23
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Rösch C, Meijerink M, Delahaije RJ, Taverne N, Gruppen H, Wells JM, Schols HA. Immunomodulatory properties of oat and barley β-glucan populations on bone marrow derived dendritic cells. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.07.023] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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Boye S, Ennen F, Scharfenberg L, Appelhans D, Nilsson L, Lederer A. From 1D Rods to 3D Networks: A Biohybrid Topological Diversity Investigated by Asymmetrical Flow Field-Flow Fractionation. Macromolecules 2015. [DOI: 10.1021/acs.macromol.5b00824] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Susanne Boye
- Leibniz-Institut
für Polymerforschung Dresden e.V., Hohe Straße 6, 01069 Dresden, Germany
| | - Franka Ennen
- Leibniz-Institut
für Polymerforschung Dresden e.V., Hohe Straße 6, 01069 Dresden, Germany
- Technische Universität
Dresden, 01062 Dresden, Germany
| | - Linda Scharfenberg
- Leibniz-Institut
für Polymerforschung Dresden e.V., Hohe Straße 6, 01069 Dresden, Germany
- Technische Universität
Dresden, 01062 Dresden, Germany
| | - Dietmar Appelhans
- Leibniz-Institut
für Polymerforschung Dresden e.V., Hohe Straße 6, 01069 Dresden, Germany
| | - Lars Nilsson
- Food
Colloids Group and Lund Center for Field-Flow Fractionation, Department
of Food Technology, Engineering and Nutrition, Faculty of Engineering
LTH, Lund University, Lund, Sweden
| | - Albena Lederer
- Leibniz-Institut
für Polymerforschung Dresden e.V., Hohe Straße 6, 01069 Dresden, Germany
- Technische Universität
Dresden, 01062 Dresden, Germany
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25
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Dou H, Jung EC, Lee S. Factors affecting measurement of channel thickness in asymmetrical flow field-flow fractionation. J Chromatogr A 2015; 1393:115-21. [DOI: 10.1016/j.chroma.2015.03.025] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2014] [Revised: 02/24/2015] [Accepted: 03/09/2015] [Indexed: 01/25/2023]
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26
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Runyon JR, Nilsson L, Ulmius M, Castro A, Ionescu R, Andersson C, Schmidt C. Characterizing changes in levan physicochemical properties in different pH environments using asymmetric flow field-flow fractionation. Anal Bioanal Chem 2014; 406:1597-605. [PMID: 24121433 DOI: 10.1007/s00216-013-7388-x] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2013] [Revised: 09/13/2013] [Accepted: 09/17/2013] [Indexed: 11/25/2022]
Abstract
The purpose of this study was to assess the stability of the polyfructan levan under different pH solution conditions by monitoring changes in the levan physicochemical properties, such as molar mass (M), root mean square radius (r(rms)), hydrodynamic radius (r(h)), structure factor (r(rms)/r(h)), and aggregation state with respect to solution pH and hydrolysis time. A commercial levan produced from Z. Mobilis was characterized using asymmetric flow field-flow fractionation (AF4) in combination with online multiangle light scattering (MALS) and differential refractive index (dRI) detection. Under neutral pH solution conditions the levan was found to have a M ranging from 10(5) to 5 × 10(7) g/mol, a r(rms) ranging from ~25 to 100 nm and a r(h) from ~3 to 151 nm. Two populations were observed in the sample. One population with a M less than 106 g/mol which represented ~60 % of the sample and a second population with an ultrahigh M up to 5 × 10(7) g/mol, which comprised ~40 % of the sample. The measured r(rms)/r(h) structure factor decreased from 1.8 to 0.65 across the AF4 fractogram indicating that early eluting low M levan species had a random coil configuration and late eluting high M species had more homogeneous spherical structures. The measured apparent density values decreased from 80 to 10 kg/m(3) across the elution profile and suggest that the observed second population also contains aggregates. The stability of levan in different pH conditions ranging from 1.3 to 8.5 was assessed by tracking changes in the average M and r(h), and monitoring the formation of fructose over 1 week. The onset of levan acid hydrolysis was observed to occur sooner at lower pH conditions and no hydrolysis was observed for pH 5.5 and higher.
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Mikkelsen MS, Jespersen BM, Mehlsen A, Engelsen SB, Frøkiær H. Cereal β-glucan immune modulating activity depends on the polymer fine structure. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.021] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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28
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Dou H, Zhou B, Jang HD, Lee S. Study on antidiabetic activity of wheat and barley starch using asymmetrical flow field-flow fractionation coupled with multiangle light scattering. J Chromatogr A 2014; 1340:115-20. [DOI: 10.1016/j.chroma.2014.03.014] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2014] [Revised: 03/05/2014] [Accepted: 03/05/2014] [Indexed: 12/20/2022]
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29
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Runyon JR, Ulmius M, Nilsson L. A perspective on the characterization of colloids and macromolecules using asymmetrical flow field-flow fractionation. Colloids Surf A Physicochem Eng Asp 2014. [DOI: 10.1016/j.colsurfa.2013.04.010] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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30
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Eliasson AC, Bergenståhl B, Nilsson L, Sjöö M. From Molecules to Products: Some Aspects of Structure–Function Relationships in Cereal Starches. Cereal Chem 2013. [DOI: 10.1094/cchem-08-12-0107-fi] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ann-Charlotte Eliasson
- Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, S-221 00 Lund, Sweden
- Corresponding author. Phone: +46 46 2229674. Fax: +46 46 2224622. E-mail:
| | - Björn Bergenståhl
- Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, S-221 00 Lund, Sweden
| | - Lars Nilsson
- Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, S-221 00 Lund, Sweden
| | - Malin Sjöö
- Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, S-221 00 Lund, Sweden
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31
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Separation and characterization of food macromolecules using field-flow fractionation: A review. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.04.007] [Citation(s) in RCA: 99] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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32
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Boye S, Appelhans D, Boyko V, Zschoche S, Komber H, Friedel P, Formanek P, Janke A, Voit BI, Lederer A. pH-Triggered Aggregate Shape of Different Generations Lysine-Dendronized Maleimide Copolymers with Maltose Shell. Biomacromolecules 2012; 13:4222-35. [DOI: 10.1021/bm301489s] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- S. Boye
- Leibniz-Institut für Polymerforschung Dresden, Hohe Str. 6, 01109
Dresden, Germany
| | - D. Appelhans
- Leibniz-Institut für Polymerforschung Dresden, Hohe Str. 6, 01109
Dresden, Germany
| | - V. Boyko
- Leibniz-Institut für Polymerforschung Dresden, Hohe Str. 6, 01109
Dresden, Germany
| | - S. Zschoche
- Leibniz-Institut für Polymerforschung Dresden, Hohe Str. 6, 01109
Dresden, Germany
| | - H. Komber
- Leibniz-Institut für Polymerforschung Dresden, Hohe Str. 6, 01109
Dresden, Germany
| | - P. Friedel
- Leibniz-Institut für Polymerforschung Dresden, Hohe Str. 6, 01109
Dresden, Germany
| | - P. Formanek
- Leibniz-Institut für Polymerforschung Dresden, Hohe Str. 6, 01109
Dresden, Germany
| | - A. Janke
- Leibniz-Institut für Polymerforschung Dresden, Hohe Str. 6, 01109
Dresden, Germany
| | - B. I. Voit
- Leibniz-Institut für Polymerforschung Dresden, Hohe Str. 6, 01109
Dresden, Germany
- Technische Universität Dresden, D-01062 Dresden, Germany
| | - A. Lederer
- Leibniz-Institut für Polymerforschung Dresden, Hohe Str. 6, 01109
Dresden, Germany
- Technische Universität Dresden, D-01062 Dresden, Germany
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33
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Rieder A, Samuelsen AB. Do cereal mixed-linked β-glucans possess immune-modulating activities? Mol Nutr Food Res 2012; 56:536-47. [DOI: 10.1002/mnfr.201100723] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Anne Rieder
- Nofima Mat; Norwegian Institute of Food; Fisheries and Aquaculture Research; Aas Norway
| | - Anne Berit Samuelsen
- Department of Pharmaceutical Chemistry; Pharmacognosy, School of Pharmacy; University of Oslo; Oslo Norway
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