Article
Food Science & Technology
Zhicong Gan, Ming Zhang, Shunqian Xu, Ting Li, Xinxia Zhang, Junren Wang, Li Wang
Summary: This study investigated the effects of highland barley and quinoa dietary fibers on rice starch, and found that they can modify the pasting properties of rice starch and reduce the content of rapidly digestible starch. This provides new opportunities for developing functional food products with improved nutritional profiles.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Juncai Tu, Margaret Anne Brennan, Gang Wu, Weidong Bai, Ping Cheng, Bin Tian, Charles Stephen Brennan
Summary: Enriching sorghum biscuits with mushroom powders increased their antioxidant activities and soluble protein content, as well as raised the total phenolic and beta-glucan content in the undigested residue. The insoluble dietary fiber of biscuits was positively correlated with the beta-glucan content of undigested residue.
Article
Food Science & Technology
Markus Nikinmaa, Olivia Zehnder-Wyss, Laura Nystrom, Nesli Sozer
Summary: In this study, oat flour mixed with 30 g/100 g rice flour was extruded using a twin-screw extruder under different temperature and moisture conditions. The extrudates were analyzed for structure, texture, β-glucan content, and fiber content. The results showed that low moisture and high temperature resulted in more expanded, less dense, and less hard extrudates. The extractability of β-glucan was affected by the extrusion conditions and correlated with porosity, moisture content, cell wall thickness, and density.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Yu-Xiao Wang, Lin-Yan Li, Ting Zhang, Jun-Qiao Wang, Xiao-Jun Huang, Jie-Lun Hu, Jun-Yi Yin, Shao-Ping Nie
Summary: This study comprehensively demonstrated the structures and solution properties of main constituents in barley water-soluble fiber (BSF). The main component identified was a highly viscous beta-glucan with strong gelling properties, which lays the groundwork for its potential application as thickeners and stabilizers in beverages and other liquid products.
FOOD HYDROCOLLOIDS
(2021)
Article
Biochemistry & Molecular Biology
Yao Li, Maolan You, Haibo Liu, Xiong Liu
Summary: Highland barley grains were roller-milled to produce five different fractions with varying beta-glucan content. The inner core fraction B-5 had higher molecular weight beta-glucans, while the outermost bran fraction B-1 had lower molecular weight beta-glucans. Overall, beta-glucans from different fractions exhibited varying physicochemical properties and functionalities.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Ranqing Li, Hongwei Cao, Yueqin Wang, Hongdong Song, Kai Huang, Yu Zhang, Qiqi Sun, Zhenliang Sun, Xiao Guan
Summary: The present study aimed to develop highland barley milk fortified with functional endogenous beta-glucan. Various characterization methods were used to assess the stability of highland barley milk, including apparent viscosity, storage stability, Delta BS, TSI, centrifugal sedimentation rate, particle size analysis, zeta potential, and confocal laser scanning microscopy. The results showed that the addition of beta-glucan effectively improved the stability of highland barley milk by increasing viscosity and changing the distribution of protein and starch. Moreover, the stability of highland barley milk increased with an increasing additional amount, and a final concentration of 1.2% (w/v) was selected based on sensory evaluation.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Hang Liu, Yaya Zou, Qijing Xuan, Rong Tian, Jing Zhu, Xiangru Qu, Min Sun, Yanlin Liu, Huaping Tang, Mei Deng, Qiantao Jiang, Qiang Xu, Yuanying Peng, Guoyue Chen, Wei Li, Zhien Pu, Yunfeng Jiang, Jirui Wang, Pengfi Qi, Yazhou Zhang, Youliang Zheng, Yuming Wei, Jian Ma
Summary: This study revealed the molecular mechanism of a shrunken endosperm mutant in barley and its potential application in the food industry. The loss of the ADP-glucose transporter gene HOR-VU6Hr1G037950 was found to cause the shrunken endosperm phenotype. The study provides new insights into barley grain development and suggests the potential use of the mutant in the food industry due to its elevated protein and beta-glucan contents.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Plant Sciences
Guillermo Garcia-Gimenez, Miriam Schreiber, George Dimitroff, Alan Little, Rohan Singh, Geoffrey B. Fincher, Rachel A. Burton, Robbie Waugh, Matthew R. Tucker, Kelly Houston
Summary: The transcriptional regulation of HvCslF6, the main gene contributing to (1,3;1,4)-beta-glucan biosynthesis in barley grain, was investigated. In-silico analysis of the putative promoter revealed over-representation of TF classes AP2/ERF, MYB, and bHLH. Functional characterization using a barley protoplast transient expression system identified HvMYB61 and HvMYB46/83 as putative activators of HvCslF6 expression.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Chemistry, Applied
Shishanthi Jayarathna, Yunkai Jin, Gleb Dotsenko, Mingliang Fei, Mariette Andersson, Annica A. M. Andersson, Chuanxin Sun, Roger Andersson
Summary: Six cross-bred barley lines with enhanced fructan synthesis activity and reduced fructan hydrolysis activity were studied to analyze the effect of breeding strategy on amylopectin and beta-glucan content and structure. The novel lines showed significantly higher fructan and beta-glucan content compared to the reference line (Gustav). The lines with low fructan synthesis activity had higher starch content, smaller building blocks in amylopectin, and smaller structural units of beta-glucans.
CARBOHYDRATE POLYMERS
(2023)
Article
Biochemistry & Molecular Biology
Haibo Liu, Yao Li, Maolan You, Xiong Liu
Summary: This study compared four extraction methods (UE, HWE, ME, and MUE) for extracting beta-glucan from hull-less barley bran, finding that MUE had the highest extraction yield and shorter extraction time, with beta-glucans extracted showing higher molecular weight. Additionally, the physicochemical properties of beta-glucans varied depending on the extraction method used.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Anis N. Arzami, Thao M. Ho, Kirsi S. Mikkonen
Summary: This article discusses the potential of using biomass rich in hemicelluloses from cereal side streams for various applications, emphasizing the need for sustainable and cost-effective methods for hemicellulose purification. It also mentions the added functionality of co-components, providing pathways for future research in developing hemicellulose extraction methods.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Shanshan Zhang, Minghui Yue, Xiaowei Yu, Sihua Wang, Jing Zhang, Chenjie Wang, Chengye Ma
Summary: This study investigated the interactions between potato starch and barley beta-glucan and their effects on pasting, rheological, gelling, and structural properties. It was found that barley beta-glucan interacted with starch through hydrogen bonds, delaying starch gelatinization and enhancing the gelling properties of starch gels.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Review
Nutrition & Dietetics
Toshio Suzuki, Kisato Kusano, Nobuhiro Kondo, Kouji Nishikawa, Takao Kuge, Naohito Ohno
Summary: The black yeast Aureobasidium pullulans produces abundant soluble beta-1,3-1,6-glucan, which is a functional food ingredient with various health benefits. Studies have shown its immunomodulatory, antitumor, antiallergic effects, as well as its potential in reducing lifestyle-related disease risks. β-Glucan is a promising material for both food and medicine due to its diverse health functionalities.
Review
Agriculture, Dairy & Animal Science
W. Nipuna U. Perera, M. Reza Abdollahi, Faegheh Zaefarian, Timothy J. Wester, Velmurugu Ravindran
Summary: The supply of conventional cereal grains, especially maize, is a significant constraint to the poultry industry's future growth. Alternative feed ingredients, such as barley, are being tested to replace maize in poultry diets. However, the use of barley in poultry diets is limited due to its low metabolisable energy and the presence of anti-nutritive substances and soluble non-starch polysaccharides, as well as the inter-cultivar variability. Inconsistent research methodologies have also contributed to the lack of understanding of barley's nutritional value for poultry. Accurate nutrient profiles and tailored feed processing conditions are crucial for increasing the inclusion of barley in poultry diets.
Article
Fisheries
Latifeh Chupani, Bernard Erasmus, Miroslava Soldanova, Eliska Zuskova
Summary: This study demonstrates the effectiveness of beta-glucan, nucleotides, and chitosan in combating Diplostomum infection in juvenile common carp, providing valuable insight into the use of immunostimulants to alleviate parasitic infections.
FISH & SHELLFISH IMMUNOLOGY
(2021)
Article
Nutrition & Dietetics
Robert W. Welch, Jean-Michel Antoine, Jean-Louis Berta, Achim Bub, Jan de Vries, Francisco Guarner, Oliver Hasselwander, Henk Hendriks, Martin Jakel, Berthold V. Koletzko, Chris C. Patterson, Myriam Richelle, Maria Skarp, Stephan Theis, Stephane Vidry, Jayne V. Woodside
BRITISH JOURNAL OF NUTRITION
(2011)
Article
Food Science & Technology
B. A. R. Lina, A. A. Reus, O. Hasselwander, Q. Bui, P. P. Tenning
FOOD AND CHEMICAL TOXICOLOGY
(2012)
Article
Biotechnology & Applied Microbiology
H. Makelainen, O. Hasselwander, N. Rautonen, A. C. Ouwehand
LETTERS IN APPLIED MICROBIOLOGY
(2009)
Article
Medicine, Research & Experimental
Elizabeth M. Muellenbach, Cody J. Diehl, Mary K. Teachey, Katherine A. Lindborg, Oliver Hasselwander, Markus Matuschek, Erik J. Henriksen
Article
Endocrinology & Metabolism
Elizabeth A. Muellenbach, Cody J. Diehl, Mary K. Teachey, Katherine A. Lindborg, Tara L. Archuleta, Nicholas B. Harrell, Gaby Andersen, Veronika Somoza, Oliver Hasselwander, Markus Matuschek, Erik J. Henriksen
METABOLISM-CLINICAL AND EXPERIMENTAL
(2008)
Article
Food Science & Technology
Wendy J. Hollands, David J. Hart, Jack R. Dainty, Oliver Hasselwander, Kirsti Tiihonen, Richard Wood, Paul A. Kroon
MOLECULAR NUTRITION & FOOD RESEARCH
(2013)
Article
Nutrition & Dietetics
R. Graydon, S. E. C. M. Gilchrist, I. S. Young, U. Obermueller-Jevic, O. Hasselwander, J. V. Woodside
EUROPEAN JOURNAL OF CLINICAL NUTRITION
(2007)
Article
Food Science & Technology
Christiane Schulz, Ute C. Obermueller-Jevic, Oliver Hasselwander, Juergen Bernhardt, Hans K. Biesalski
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2006)
Article
Biochemistry & Molecular Biology
SR Sanders, MK Teachey, A Ptock, K Kraemer, O Hasselwander, EJ Henriksen, LH Baumgard
Article
Endocrinology & Metabolism
MK Teachey, ZC Taylor, T Maier, V Saengsirisuwan, JA Sloniger, S Jacob, MJ Klatt, A Ptock, K Kraemer, O Hasselwander, EJ Henriksen
METABOLISM-CLINICAL AND EXPERIMENTAL
(2003)
Article
Biochemistry & Molecular Biology
JM Chardigny, O Hasselwander, M Genty, K Kraemer, A Ptock, JL Sédédio
Article
Endocrinology & Metabolism
EJ Henriksen, MK Teachey, ZC Taylor, S Jacob, A Ptock, K Krämer, O Hasselwander
AMERICAN JOURNAL OF PHYSIOLOGY-ENDOCRINOLOGY AND METABOLISM
(2003)
Article
Food Science & Technology
O Hasselwander, K Kramer, PP Hoppe, U Oberfrank, K Baldenius, H Schroder, W Kaufmann, R Bahnemann, B Nowakowsky
FOOD RESEARCH INTERNATIONAL
(2002)