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

Identifikátory výsledku

  • 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>

Alternativní jazyky

  • 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.

Klasifikace

  • Druh

    J<sub>imp</sub> - Článek v periodiku v databázi Web of Science

  • CEP obor

  • OECD FORD obor

    20100 - Civil engineering

Návaznosti výsledku

  • Projekt

  • Návaznosti

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

Ostatní

  • Rok uplatnění

    2023

  • Kód důvěrnosti údajů

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

Údaje specifické pro druh výsledku

  • 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