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Laitinen M, Mäkelä-Salmi N, Maina NH. Gelation of cereal β-glucan after partial dissolution at physiological temperature: Effect of molecular structure. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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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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3
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Yue J, Zhu Z, Yi J, Lan Y, Chen B, Rao J. Structure and functionality of oat protein extracted by choline chloride‒dihydric alcohol deep eutectic solvent and its water binary mixtures. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106330] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Karimi R, Azizi MH, Sahari MA, Kazem AE. In vitro fermentation profile of soluble dietary fibers obtained by different enzymatic extractions from barley bran. ACTA ACUST UNITED AC 2020. [DOI: 10.1016/j.bcdf.2019.100205] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Shaluk D, Bazin S, Chepurna A, Izydorczyk MS. Effects of variable grain hydration during steeping on the content and physicochemical properties of non-starch polysaccharides in malt and wort. Food Res Int 2019; 116:430-440. [PMID: 30716965 DOI: 10.1016/j.foodres.2018.08.058] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2018] [Revised: 08/08/2018] [Accepted: 08/18/2018] [Indexed: 11/15/2022]
Affiliation(s)
- D Shaluk
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Canada
| | - S Bazin
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Canada
| | - A Chepurna
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Canada
| | - M S Izydorczyk
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Canada.
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Channell GA, Adams GG, Lu Y, Gillis RB, Dinu V, Grundy MML, Bajka B, Butterworth PJ, Ellis PR, Mackie A, Ballance S, Harding SE. Use of the Extended Fujita method for representing the molecular weight and molecular weight distributions of native and processed oat beta-glucans. Sci Rep 2018; 8:11809. [PMID: 30087367 PMCID: PMC6081461 DOI: 10.1038/s41598-018-29997-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Accepted: 07/18/2018] [Indexed: 11/08/2022] Open
Abstract
Beta 1-3, 1-4 glucans ("beta-glucans") are one of the key components of the cell wall of cereals, complementing the main structural component cellulose. Beta-glucans are also an important source of soluble fibre in foods containing oats with claims of other beneficial nutritional properties such as plasma cholesterol lowering in humans. Key to the function of beta-glucans is their molecular weight and because of their high polydispersity - molecular weight distribution. Analytical ultracentrifugation provides a matrix-free approach (not requiring separation columns or media) to polymer molecular weight distribution determination. The sedimentation coefficient distribution is converted to a molecular weight distribution via a power law relation using an established procedure known as the Extended Fujita approach. We establish and apply the power law relation and Extended Fujita method for the first time to a series of native and processed oat beta-glucans. The application of this approach to beta-glucans from other sources is considered.
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Affiliation(s)
- Guy A Channell
- National Centre for Macromolecular Hydrodynamics, The University of Nottingham, Sutton Bonington, LE12 5RD, UK
| | - Gary G Adams
- National Centre for Macromolecular Hydrodynamics, The University of Nottingham, Sutton Bonington, LE12 5RD, UK
- Faculty of Medicine and Health Sciences, Queens Medical Centre, University of Nottingham, Nottingham, NG7 2HA, UK
| | - YuDong Lu
- National Centre for Macromolecular Hydrodynamics, The University of Nottingham, Sutton Bonington, LE12 5RD, UK
| | - Richard B Gillis
- National Centre for Macromolecular Hydrodynamics, The University of Nottingham, Sutton Bonington, LE12 5RD, UK
- Faculty of Medicine and Health Sciences, Queens Medical Centre, University of Nottingham, Nottingham, NG7 2HA, UK
| | - Vlad Dinu
- National Centre for Macromolecular Hydrodynamics, The University of Nottingham, Sutton Bonington, LE12 5RD, UK
| | - Myriam M-L Grundy
- School of Agriculture, The Sustainable Agricultural and Food Systems Research Division, Reading, RG6 6AR, UK
| | - Balazs Bajka
- Biopolymers Group, Department Nutritional Sciences, Kings College London, London, SE1 9NH, UK
| | - Peter J Butterworth
- Biopolymers Group, Department Nutritional Sciences, Kings College London, London, SE1 9NH, UK
| | - Peter R Ellis
- Biopolymers Group, Department Nutritional Sciences, Kings College London, London, SE1 9NH, UK
| | - Alan Mackie
- School of Food Science & Nutrition, University of Leeds, Leeds, LS2 9JT, UK
| | - Simon Ballance
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Stephen E Harding
- National Centre for Macromolecular Hydrodynamics, The University of Nottingham, Sutton Bonington, LE12 5RD, UK.
- Kulturhistorisk Museum, Universitetet i Oslo, Postboks 6762, St. Olavs plass, 0130, Oslo, Norway.
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Oat β-glucan: physico-chemical characteristics in relation to its blood-glucose and cholesterol-lowering properties. Br J Nutr 2014; 112 Suppl 2:S4-S13. [PMID: 25267243 DOI: 10.1017/s0007114514002256] [Citation(s) in RCA: 113] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The water-soluble, mixed-linkage β-glucan, a form of soluble dietary fibre, is considered the main biologically active component responsible for the capacity of many oat products to lower postprandial glycaemia and fasting plasma cholesterol in human subjects. The present review discusses the physical and chemical properties of oat β-glucan that are considered important predictors of these beneficial metabolic effects. In vitro modelling and animal and human studies have provided compelling evidence showing that the ability of oat β-glucan to increase the viscosity of digesta in the gastrointestinal tract (GIT) is a primary determinant of its blood-glucose and cholesterol-lowering properties. Therefore, the chemical structure, molecular weight (MW), the rate and extent of dissolution and solution rheology of oat β-glucan are key factors in determining the physiological function of oat-containing foods. The structure and properties of oat β-glucan vary between species and varieties of oats, and are also affected by the growing and storage conditions and processing of oat grain. In addition, the extraction and analysis methods may also contribute to the variations in the structure, MW, hydration and solution rheology of β-glucan obtained from different laboratories. Recent work has demonstrated that β-glucan solubility in foods depends on the source of the material and processing conditions; solubility may also be subject to changes during food preparation and storage (such as freezing). In conclusion, both the amount and MW of β-glucan that are solubilised in the GIT need to be considered when assessing the blood-glucose and cholesterol-lowering properties of oat-containing foods.
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Almutairi FM, Adams GG, Kök MS, Lawson CJ, Gahler R, Wood S, Foster TJ, Rowe AJ, Harding SE. An analytical ultracentrifugation based study on the conformation of lambda carrageenan in aqueous solution. Carbohydr Polym 2013; 97:203-9. [PMID: 23769538 DOI: 10.1016/j.carbpol.2013.04.027] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2013] [Revised: 04/01/2013] [Accepted: 04/10/2013] [Indexed: 10/26/2022]
Abstract
The conformation and heterogeneity of lambda-carrageenan, a sulphonated galactan from red seaweed, solubilised in aqueous solvent with the assistance of microwave irradiation, has been assessed by a combination of analytical ultracentrifugation, size-exclusion chromatography, light scattering and capillary viscometry. Preparations appeared generally unimodal on the basis of sedimentation coefficient distributions from sedimentation velocity although at the highest concentrations a shoulder appears with a sedimentation coefficient approximately 1.1 times greater than that of the main component. Even under conditions commensurate with charge suppression simple linear regression was insufficient to represent non-ideal concentration dependence and the extraction of the Grálen concentration dependence parameter ks. A more general fitting algorithm was therefore employed. Mark-Houwink-Kuhn-Sakurada analysis of the change in intrinsic viscosity [η] with molecular weight, together with the Wales-van Holde ratio (combination of ks with [η]) point to an extended flexible conformation for lambda-carrageenan in the (weight average) molecular weight range Mw=340,000-870,000g/mol. The origin of the larger sedimentation coefficient component appearing at the higher concentrations is considered.
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Affiliation(s)
- Fahad M Almutairi
- National Centre for Macromolecular Hydrodynamics, University of Nottingham, Sutton Bonington LE12 5RD, UK
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Daou C, Zhang H. Oat Beta-Glucan: Its Role in Health Promotion and Prevention of Diseases. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00189.x] [Citation(s) in RCA: 168] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Ulmius M, Önning G, Nilsson L. Solution behavior of barley β-glucan as studied with asymmetrical flow field-flow fractionation. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.05.004] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Shelat KJ, Vilaplana F, Nicholson TM, Gidley MJ, Gilbert RG. Diffusion and rheology characteristics of barley mixed linkage β-glucan and possible implications for digestion. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.07.004] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Bae IY, Lee S, Kim SM, Lee HG. Effect of partially hydrolyzed oat β-glucan on the weight gain and lipid profile of mice. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2009.03.016] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Lazaridou A, Biliaderis C. Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects. J Cereal Sci 2007. [DOI: 10.1016/j.jcs.2007.05.003] [Citation(s) in RCA: 429] [Impact Index Per Article: 25.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Lan-Pidhainy X, Brummer Y, Tosh SM, Wolever TM, Wood PJ. Reducing Beta-Glucan Solubility in Oat Bran Muffins by Freeze-Thaw Treatment Attenuates Its Hypoglycemic Effect. Cereal Chem 2007. [DOI: 10.1094/cchem-84-5-0512] [Citation(s) in RCA: 81] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Yolanda Brummer
- Agriculture and Agri-Food Canada, Food Research Program, Guelph
| | - Susan M. Tosh
- Agriculture and Agri-Food Canada, Food Research Program, Guelph
- Corresponding author. E-mail:
| | - Thomas M. Wolever
- University of Toronto, Department of Nutritional Sciences, Toronto, ON
| | - Peter J. Wood
- Agriculture and Agri-Food Canada, Food Research Program, Guelph
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Sivalingam G, Agarwal N, Madras G. Kinetics of microwave-assisted oxidative degradation of polystyrene in solution. AIChE J 2006. [DOI: 10.1002/aic.690490718] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Strobin G, Wlochowicz A, Ciechanska D, Boryniec S, Struszczyk H, Sobczak S. GPC STUDIES ON BACTERIAL CELLULOSE. INT J POLYM MATER PO 2004. [DOI: 10.1080/009114030490502418] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Ren Y, Ellis P, Ross-Murphy S, Wang Q, Wood P. Dilute and semi-dilute solution properties of (1→3), (1→4)-β-d-glucan, the endosperm cell wall polysaccharide of oats (Avena sativa L.). Carbohydr Polym 2003. [DOI: 10.1016/s0144-8617(03)00117-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Structure and rheological properties of water soluble β-glucans from oat cultivars of Avena sativa and Avena bysantina. J Cereal Sci 2003. [DOI: 10.1016/s0733-5210(02)00137-6] [Citation(s) in RCA: 162] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Gelation characteristics of acid-hydrolyzed oat beta-glucan solutions solubilized at a range of temperatures. Food Hydrocoll 2003. [DOI: 10.1016/s0268-005x(03)00017-1] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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