Betaglucan
(Redirected from Beta-Glucan)
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A Betaglucan is a Polysaccharide that naturally occurs in the cell walls of cereals, bacteria, and fungi.
- AKA: Beta-Glucan.
- Example(s):
- …
- Counter-Example(s):
- See: Dietary Fiber, Polysaccharide, Glucan, Cereal, Bacteria, Fungus, Physical Chemistry, Glycosidic Bonds, Low-Density Lipoprotein, Cardiovascular Disease, Natural Gum, Mouthfeel.
References
2023
- (Wikipedia, 2023) ⇒ https://en.wikipedia.org/wiki/Beta-glucan Retrieved:2023-1-5.
- Beta-glucans, β-glucans comprise a group of β-D-glucose polysaccharides (glucans) naturally occurring in the cell walls of cereals, bacteria, and fungi, with significantly differing physicochemical properties dependent on source. Typically, β-glucans form a linear backbone with 1–3 β-glycosidic bonds but vary with respect to molecular mass, solubility, viscosity, branching structure, and gelation properties, causing diverse physiological effects in animals.
At dietary intake levels of at least 3 g per day, oat fiber β-glucan decreases blood levels of LDL cholesterol and so may reduce the risk of cardiovascular diseases.[1] β-glucans are natural gums and are used as texturing agents in various nutraceutical and cosmetic products, and as soluble fiber supplements.
- Beta-glucans, β-glucans comprise a group of β-D-glucose polysaccharides (glucans) naturally occurring in the cell walls of cereals, bacteria, and fungi, with significantly differing physicochemical properties dependent on source. Typically, β-glucans form a linear backbone with 1–3 β-glycosidic bonds but vary with respect to molecular mass, solubility, viscosity, branching structure, and gelation properties, causing diverse physiological effects in animals.
- ↑ Ho, H. V; Sievenpiper, J. L; Zurbau, A; Blanco Mejia, S; Jovanovski, E; Au-Yeung, F; Jenkins, A. L; Vuksan, V (2016). "The effect of oat β-glucan on LDL-cholesterol, non-HDL-cholesterol and apoB for CVD risk reduction: A systematic review and meta-analysis of randomised-controlled trials". British Journal of Nutrition. 116 (8): 1369–1382. doi:10.1017/S000711451600341X. PMID 27724985.