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

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11310%2F23%3A10470582" target="_blank" >RIV/00216208:11310/23:10470582 - isvavai.cz</a>

Výsledek na webu

<a href="https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=Vh977r2bhw" target="_blank" >https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=Vh977r2bhw</a>

DOI - Digital Object Identifier

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

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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 -&gt; 3) (1 -&gt; 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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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 -&gt; 3) (1 -&gt; 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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

20100 - Civil engineering

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Svazek periodika

12

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

26

Strana od-do

1121

Kód UT WoS článku

000960185900001

EID výsledku v databázi Scopus

2-s2.0-85151755849