Biotechnological addition of β-Glucans from cereals, mushrooms and yeasts in foods and animal feed

• Main Authors: Chiozzi, Viola, Eliopoulos, Christos, Markou, Giorgos, Arapoglou, Dimitrios, Agriopoulou, Sofia, El Enshasy, Hesham Ali, Varzakas, Theodoros
• Format: Article
• Language: English
• Published: MDPI 2021
• Subjects: Q Science (General)
• Online Access: http://eprints.utm.my/id/eprint/94417/1/HeshamAli2021_BiotechnologicalAdditionof%C3%9F-GlucansfromCereals.pdf; http://eprints.utm.my/id/eprint/94417/; http://dx.doi.org/10.3390/pr9111889
• Institution: Universiti Teknologi Malaysia

Varied cereal plants including, mushrooms, yeast, bacteria and algae are important sources of β-glucans, and many extraction procedures have been used in order to recover these valuable naturally occurring polysaccharides. The rheological and molecular properties of β-glucans can be utilized to be incorporated into various foods and to offer properties extremely beneficial to human health. Their functional effects are mainly determined by their molecular and structural characteristics. Consumption of foods fortified and enriched with β-glucans can contribute to the treatment of certain chronic diseases. Reduced cholesterol, cardiovascular and diabetic risk and moderate glycemic response of foods have been recorded with the consumption of these biologically active compounds. In addition, β-glucans are characterized by anti-cancer, antioxidant, anti-inflammatory and antiviral activities. As β-glucans interact with the foods in which they are incorporated, this review aims to discuss recent applications with quality and nutritional results of β-glucans incorporation with foods such as beverages, dairy, bakery, meat and pasta products, as well as their addition in animal feeds and their uses in other fields such as medicine.