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Views: 0 Author: Site Editor Publish Time: 2023-03-06 Origin: Site
Oat Beta-Glucan is a water-soluble non-starch polysaccharide, mainly present in the dextrin and sub-dextrin layers of oat seeds, and in the bran after processing of oats. M. Papageorgiou et al. showed that the dry basis content of β-glucan in oat bran was generally 2.1%~3.9%. It is a high level of β-D glucans formed by linking β-(1→3) and β-(1→4) glycosidic bonds.
It is a kind of polymeric unbranched linear mucopolysaccharide, which contains about 70% of β-(1→4) and 30% of β-(1→3) bonds. In terms of nutrition and processing, the β-glucan solution has unique properties, and people use this physical property to make thickeners and stabilizers. It has been confirmed by numerous studies that β-glucan can lower blood sugar and cholesterol, prevent constipation, reduce the incidence of rectal cancer, promote the reproduction of beneficial intestinal bacteria by fermenting short-chain fatty acids (SCFA), and reduce cardiovascular diseases and prevent diabetes. β-glucan has a large molecular weight and can form a high-viscosity solution when dissolved in water.
The functional properties of β-glucan are mainly its unique functional properties displayed when dissolved in water and upon entering the small intestine. The viscosity of β-glucan is high even at relatively low concentrations, and at concentrations above 2 g/L, it has the properties of a pseudoplastic fluid, and its apparent viscosity decreases with increasing shear rate.
The apparent viscosity decreases with increasing shear rate. This lays the foundation for its use as a thickening and stabilizing agent in food.
Temperature has a great influence on the solvation viscosity of β-glucan, which decreases rapidly with increasing temperature. However, the level of thermal stability is related to the pH value of the solution. Gao Julin et al. showed that β-glucan has better thermal stability than other edible sugars under neutral conditions. The viscosity of β-glucan solutions with different pH decreased after a period of treatment at different temperatures. This is due to the fact that β-glucan solutions are easily hydrolyzed under acidic conditions.
At present, research has focused on soluble dietary fibers, especially β-glucan for the production of low-fat ice cream and yogurt. β-glucan is added to low-fat foods together with other soluble fibers to make them crisp, change their color and flavor, and have sensory properties very similar to those of full-fat foods. This may be related to the ability of β-glucan to gelatinize and its ability to form an elastic casein-protein-glucan dextrin.
1. Lower cholesterol
The β-glucan extracted from oats has many active groups on its surface, which can adsorb and chelate cholesterol, bile acids, toxic substances in the intestinal tract (endogenous toxins), chemicals and toxic pharmaceuticals (exogenous toxins) and other organic chemicals, thus effectively reducing the cholesterol level in the body. The study by Bell et al. showed that oat β-glucan has the effect of absorbing bile and promoting the excretion of bile acids, and promoting the conversion of cholesterol to bile acids, effectively inhibiting the rise of serum cholesterol. Also, the laxative effect of oat β-glucan helps cholesterol in the intestine to be excreted before it is absorbed. Brennan et al. found that β-glucan can affect upper gastrointestinal activity, forming a gel-like network structure in the body and changing the viscosity of the gastrointestinal fluid, probably due to its viscosity reduction in the presence of gastric acid. Oats After β-glucan enters the body, firstly, it replaces fat and calories in the diet. Secondly, it can lower the total cholesterol and LDL cholesterol in the blood and increase HDL in terms of physiological efficacy, which has a dual effect.
2 Regulation of blood sugar
Beta-glucan is a non-starchy carbohydrate and is inherently low in energy and sugar. The consumption of foods rich in β-glucan can lower the blood glucose level in humans, especially in diabetic patients. It is believed that this is due to the ability of oat β-glucan to increase the viscosity of food digestible, which leads to a delay in the absorption process of glucose and achieves the effect of regulating blood glucose. Zheng Jianxian et al. pointed out that the clinical trial of Oatrim, a drug made from oat β-glucan, on patients with moderate cholesterol glucose found that oat β-glucan could improve the body's ability to tolerate glucose, and long-term observation found that oat β-glucan was effective in controlling blood glucose in both types I and type II diabetic patients. Both healthy people and diabetic patients consuming β-glucan or oat bran extracted from oat bran can reduce blood glucose and insulin level after eating, and the effect is the greatest for non-insulin-dependent patients, and its effect is proportional to the amount of oat β-glucan consumed, and the larger the amount, the more obvious the effect.
3. Regulation of the body's immune function
Animal studies on oat β-glucan have shown that oat β-glucan has the ability to modulate immunity. Christof et al. demonstrated that oat β-glucan can bind to macrophages in the human immune system and enhance the activity and phagocytosis of macrophages, thus enhancing the disease resistance of animals.
4. Change the composition of the microbial community in the intestinal system
The non-starch soluble polysaccharides in oats are not broken down and absorbed by enzymes such as salivary amylase when they travel through the esophagus to the intestine. However, it has an important physiological role in forming a good environment in the intestine. As it improves the reproduction conditions of beneficial bacteria, it allows for the rapid expansion of communities such as bifidobacteria, which is important for inhibiting the growth of saprophytic bacteria, maintaining vitamin supply, and protecting the liver.
The fermentation of oat β-glucan in the colon produces SCFA, bifidobacteria and lactobacilli also produce SCFA in their own metabolic process, which reduces the pH value of the intestine, the acidic environment of the intestine has a strong antibacterial effect, which can control the growth and reproduction of pathogenic bacteria, reduce the aerobic bacteria in the intestine, especially Enterobacteriaceae, while the SCFA produced by fermentation can be used as an energetic substance for colon cells, which can stabilize It can stabilize DNA and repair the damage of colonic epithelial cells.
5. Lower blood pressure
The side chain groups such as carboxyl, hydroxyl and amino groups contained in the chemical structure of dietary fiber can produce the effect similar to that of weakly acidic cation exchange resin, which can reversibly exchange with cations, especially organic cations. Oat β-glucan also has a cation exchange effect. It can exchange with Ca2+, Zn2+, Cu2+, Pb2+ ions, and this reversible exchange effect, instead of simply binding and reducing the absorption of ions by the body, changes the instantaneous concentration of ions, generally acting as a dilution and prolonging their conversion time, while affecting the pH, osmotic pressure and redox potential of the digestive tract, and creating a more buffered environment for digestion and absorption. . More importantly, it can exchange with Na+ and K+ in the intestinal tract and promote the excretion of large amounts of Na+ and K+ in urine and feces, thus lowering the Na/K ratio in the blood and having a direct effect on lowering blood pressure.
6. Anti-nutritional properties of β-glucan
When oats are used as feed and mixed with other feeds, the β-glucan contained in them can affect the digestion and absorption of nutrients in animals. Therefore, it is considered to be a major anti-nutritional factor. The mechanism of its action is mainly as follows: ① oat β-glucan enters the gastrointestinal tract of animals, reduces the speed of the passage of surimi, and binds with enzymes and substrates, reducing the absorption of feed nutrients by animals; ② due to the high affinity of β-glucan ②Because of the high hydrophilicity of β-glucan, the thickness of the water molecule layer on the surface of intestinal mucosa increases, which (3) β-glucan can also adsorb Ca2+, Zn2+, Na+ and other ions, thus affecting mineral metabolism. ions, thus affecting mineral metabolism.
With the increasing concern for health issues, the development of low-energy, foods with low protein content has been a direction of development for the food industry. The demand for β-glucan-rich foods is increasing, and strengthening research in this research in this area has important economic and social benefits. Although foreign scholars have made some preliminary studies on the physiological functions of β-glucan and The physiological functions of β-glucan have been studied and proved to have hypoglycemic and hypolipidemic effects, but the mechanism of its action is still not well understood. This undoubtedly hinders the further development and utilization of β-glucan. This undoubtedly hinders the further development and utilization of β-glucan. Meanwhile, the molecular structure, molecular size and molecular conformation of β-glucan The role of β-glucan molecular structure, molecular size and molecular conformation in its physiological function needs to be further investigated, and this Such research is of great significance for maximizing the physiological functions of β-glucan. This research is of great significance for maximizing the physiological functions of β-glucan.
Therefore, the mechanism of hypoglycemic and hypolipidemic effects of β-glucan should be strengthened. The study on the relationship between the molecular structure, molecular size and conformation of β-glucan and its physiological function should be strengthened. The research on the relationship between the molecular structure, molecular size and conformation of glucans; research on the extraction process of β-glucan and its industrial production. The key technologies of β-glucan extraction and its industrial production should be researched. The research in the field of oat β-glucan research, not only can promote the full utilization of oat resources in China, make agricultural and sideline products products, but also to produce functional food products and improve The research can not only promote the full utilization of oat resources in China and add value to agricultural and sideline products, but also create functional food products and improve people's living standard.
