Cereal beta-glucans: an underutilized health endorsing food ingredient

Cereal beta-glucan describes a group of soluble dietary fiber primarily found in barley and oats. It is characterized by the mixed occurrence of beta-(1,3) and beta-(1,4) bonds between the glucose monomers, forming long polysaccharide chains with unique properties. Alongside their technological benefits, they exhibit a number of health-beneficial properties. Nevertheless, beta-glucan applications as nutraceutical food ingredient, are rarely utilized. The changes in physicochemical (molar mass, solubility and viscosity) and health-beneficial (glycemic control, lowering of blood glucose) properties during food processing and storage are a major drawback. The understanding of the complex mechanisms behind the health benefits of beta-glucan is still incomplete. In contrast to original believes, it becomes evident from recent literature, that physiological properties are not only based on the dose administered. A more thorough view on the molecule and its structure-size-function relationship is required to understand the impact of molar mass, molar ratio, solubility and viscosity. Therefore, this review evaluates the recent scientific data to identify beta-glucan key properties responsible for the nutraceutical function in the final product. This provides a guideline for future research which characteristics need careful monitoring and preservation throughout processing and help to fully utilize cereal beta-glucan as nutraceutical ingredient.

Automated summary

This review discusses the properties and applications of cereal beta-glucan as a nutraceutical food ingredient, emphasizing the challenges in maintaining its health-promoting properties throughout food processing and storage. The understanding of the complex mechanisms behind the health benefits of beta-glucan is still incomplete, and a more thorough investigation of the molecule’s structure-size-function relationship is needed.