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

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61388971%3A_____%2F23%3A00572088" target="_blank" >RIV/61388971:_____/23:00572088 - isvavai.cz</a>

Alternative codes found

RIV/60461373:22330/23:43927084

Result on the web

<a href="https://www.mdpi.com/2304-8158/12/6/1121" target="_blank" >https://www.mdpi.com/2304-8158/12/6/1121</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods12061121" target="_blank" >10.3390/foods12061121</a>

Result language

angličtina

Original language name

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

Original language description

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.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

30204 - Oncology

Project

<a href="/en/project/LX22NPO5102" target="_blank" >LX22NPO5102: National institute for cancer research</a><br>

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Volume of the periodical

12

Issue of the periodical within the volume

6

Country of publishing house

CH - SWITZERLAND

Number of pages

26

Pages from-to

1121

UT code for WoS article

000960185900001

EID of the result in the Scopus database

2-s2.0-85151755849