Cereal β-glucans are dietary fibers primarily found in oats and barley, and have several positive effects on health.
Cereal β-glucans have a specific combination of β-(1→4) and β-(1→3) linkages into linear long-chain polysaccharides of high molecular weight. Chemically cereal β-glucan differs from yeast β-glucan in having β-(1→4) and (1→3) linkages. Whereas yeast β-glucan having β-(1→3) and (1→6) linkage that may provide it better immune boosting properties.
Due to their particular structure, cereal β-glucans generate viscosity within the intestinal tract, which is thought to be the main mechanism of action responsible for their positive health effects.
β-glucans are soluble fibers with physiological functions, such as, interference with absorption of sugars and reduction of serum lipid levels.
They are taken as herbal medicines, to prevent and treat cancer, lower cholesterol, human immunodeficiency virus (HIV), and diabetes, and to increase the immune system function.
β-glucan is the predominant non-starch polysaccharide of cell walls in cereal grains such as barley and oats. β-Glucan as well as several other viscous plant polysaccharides (e.g., guar, locust bean, and pectin), display physiological effects that are typically attributed to a decrease in postprandial glucose levels in the serum.
Cereal β-glucans are naturally present in oat and barley, each containing around 4.5% β-glucans.
β-glucan in cereals
