Cereal <i>β</i>-Glucan Extraction, Isolation and Purification, Bioactivity and Application Studies in Review

GAO Ruohan; MA Nan; WANG Xia; CAO Jiabao; LU Baoxin

doi:10.13386/j.issn1002-0306.2023100127

Volume 45 Issue 19

Sep. 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(19): 407-414. > DOI: 10.13386/j.issn1002-0306.2023100127

GAO Ruohan, MA Nan, WANG Xia, et al. Cereal β-Glucan Extraction, Isolation and Purification, Bioactivity and Application Studies in Review[J]. Science and Technology of Food Industry, 2024, 45(19): 407−414. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100127.

Citation:

PDF (1386 KB)

Cereal β-Glucan Extraction, Isolation and Purification, Bioactivity and Application Studies in Review

College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China

More Information

Received Date: October 18, 2023
Available Online: July 29, 2024

Graphical Abstract

Abstract

Abstract

: β-Glucan derived from cereals is a crucial dietary fiber primarily found in pastes, sub-pastes, and endosperm of cereals, which has a positive impact on human health. The integration of cereal β-glucan in the food industry is widespread due to its proven effectiveness in preventing diabetes, reducing the incidence of cardiovascular disease, modulating intestinal microbiota, and enhancing immune cell function. This comprehensive review thoroughly examines the extraction, isolation, purification, structure, and biological properties of cereal β-glucans. Furthermore, the article explores the utilization of cereal β-glucans in dairy, bakery, and meat products. It provides a comprehensive overview of current research in this field, addressing both challenges and solutions, while laying the theoretical foundations for future advancements in incorporating cereal β-glucan-based foods.
- cereal β-glucan,
- isolation and purification,
- structure,
- biological property,
- food applications

FullText(HTML)

References (102)

References

[1]	MAHESHWARI G, SOWRIRAJAN S, JOSEPH B. Extraction and isolation of β-glucan from grain sources—A review[J]. Journal of Food Science,2017,82(7):1535−1545. doi: 10.1111/1750-3841.13765
[2]	LANTE A, CANAZZA E, TESSARI P. Beta-glucans of cereals:Functional and technological properties[J]. Nutrients,2023,15(9):2124. doi: 10.3390/nu15092124
[3]	李志鹏, 周晨熠, 潘书童, 等. 两种青稞多糖对胰α-淀粉酶的抑制作用[J]. 食品科学,2023,44(22):192−199. [LI Z P, ZHOU C Y, PAN S T, et al. Inhibitory effects of two polysaccharides from highland barley on the activity of pancreatic α-amylase[J]. Food Science,2023,44(22):192−199.] LI Z P, ZHOU C Y, PAN S T, et al. Inhibitory effects of two polysaccharides from highland barley on the activity of pancreatic α-amylase[J]. Food Science, 2023, 44（22）: 192−199.
[4]	EKSTRÖM L M N K, HENNINGSSON BOK E A E, SJÖÖ M E, et al. Oat β-glucan containing bread increases the glycaemic profile[J]. Journal of Functional Foods,2017,32:106−111. doi: 10.1016/j.jff.2017.02.027
[5]	BOZBULUT R, SANLIER N. Promising effects of β-glucans on glyceamic control in diabetes[J]. Trends in Food Science & Technology,2019,83:159−166.
[6]	WANG Y, HARDING S V, THANDAPILLY S J, et al. Barley β-glucan reduces blood cholesterol levels via interrupting bile acid metabolism[J]. British Journal of Nutrition,2017,118(10):822−829. doi: 10.1017/S0007114517002835
[7]	杜杰. 有氧运动结合燕麦β-葡聚糖对高脂仓鼠降低胆固醇的作用及机制[J]. 中国体育科技,2017,53(1):97−103. [DU J. Studies on cholesterol-lowering effect and mechanism of aerobic exercise combined with oat β-glucan on high-fat diet hamsters[J]. China Sport Science and Technology,2017,53(1):97−103.] DU J. Studies on cholesterol-lowering effect and mechanism of aerobic exercise combined with oat β-glucan on high-fat diet hamsters[J]. China Sport Science and Technology, 2017, 53（1）: 97−103.
[8]	SIMA P, VANNUCCI L, VETVICKA V. β-Glucans and cholesterol (Review)[J]. International Journal of Molecular Medicine,2018,41(4):1799−1808.
[9]	曾鸿哲, 方雯雯, 周方, 等. 陈年武夷岩茶对葡聚糖硫酸钠诱导小鼠结肠炎的缓解作用及肠道菌群的影响[J]. 食品科学,2023,44(13):67−78. [ZENG H Z, FANG W W, ZHOU F, et al. Effect of aged Wuyi rock tea on relieving dextran sulfate sodium-induced colitis and regulating the gut microbiota in mice[J]. Food Science,2023,44(13):67−78.] ZENG H Z, FANG W W, ZHOU F, et al. Effect of aged Wuyi rock tea on relieving dextran sulfate sodium-induced colitis and regulating the gut microbiota in mice[J]. Food Science, 2023, 44（13）: 67−78.
[10]	JAYACHANDRAN M, CHEN J, CHUNG S S M, et al. A critical review on the impacts of β-glucans on gut microbiota and human health[J]. The Journal of Nutritional Biochemistry,2018,61:101−110. doi: 10.1016/j.jnutbio.2018.06.010
[11]	RÖSCH C, MEIJERINK M, DELAHAIJE R J B M, et al. Immunomodulatory properties of oat and barley β-glucan populations on bone marrow derived dendritic cells[J]. Journal of Functional Foods,2016,26:279−289. doi: 10.1016/j.jff.2016.07.023
[12]	RAJ P, AMES N, JOSEPH THANDAPILLY S, et al. The effects of oat ingredients on blood pressure in spontaneously hypertensive rats[J]. Journal of Food Biochemistry,2020,44(10):e13402.
[13]	郑健, 房天琪, 沈雪, 等. 乳清分离蛋白与燕麦β-葡聚糖作为增稠剂在酸奶中的应用[J]. 中国乳品工业,2020,48(7):21−25. [ZHENG J, FANG T Q, SHEN X, et al. Application of whey protein and oat β-glucan complex as thickening agent in yogurt[J]. China Dairy Industry,2020,48(7):21−25.] ZHENG J, FANG T Q, SHEN X, et al. Application of whey protein and oat β-glucan complex as thickening agent in yogurt[J]. China Dairy Industry, 2020, 48（7）: 21−25.
[14]	BUNIOWSKA-OLEJNIK M, MYKHALEVYCH A, POLISHCHUK G, et al. Study of water freezing in low-fat milky ice cream with oat β-glucan and its influence on quality indicators[J]. Molecules,2023,28(7):2924. doi: 10.3390/molecules28072924
[15]	陈瑜, 王伟, 焦迎春, 等. 不同发酵剂对青稞中富集β-葡聚糖的影响[J]. 食品研究与开发,2023,44(4):64−71. [CHEN Y, WANG W, JIAO Y C, et al. Effect of different fermentation agents on yield of β-glucan from highland barley[J]. Food Research and Development,2023,44(4):64−71.] CHEN Y, WANG W, JIAO Y C, et al. Effect of different fermentation agents on yield of β-glucan from highland barley[J]. Food Research and Development, 2023, 44（4）: 64−71.
[16]	HU H, LIN H, XIAO L, et al. Impact of native form oat β-glucan on the physical and starch digestive properties of whole oat bread[J]. Foods,2022,11(17):2622. doi: 10.3390/foods11172622
[17]	LAZARIDOU A, BILIADERIS C G. Molecular aspects of cereal β-glucan functionality:Physical properties, technological applications and physiological effects[J]. Journal of Cereal Science,2007,46(2):101−118. doi: 10.1016/j.jcs.2007.05.003
[18]	BOULOS S, NYSTRÖM L. Complementary sample preparation strategies for analysis of cereal β-glucan oxidation products by UPLC-MS/MS[J]. Frontiers in Chemistry,2017,5:90. doi: 10.3389/fchem.2017.00090
[19]	HU X, ZHAO J, ZHAO Q, et al. Structure and characteristic of β-glucan in cereal:A review:β-Glucan from barley, oat and wheat[J]. Journal of Food Processing and Preservation,2015,39(6):3145−3153. doi: 10.1111/jfpp.12384
[20]	LI W, CUI S W, WANG Q, et al. Study of conformational properties of cereal β-glucans by computer modeling[J]. Food Hydrocolloids,2012,26(2):377−382. doi: 10.1016/j.foodhyd.2011.02.019
[21]	ZHANG M, LIU H, WANG Q. Characterization of β-glucan-peanut protein isolate/soy protein isolate conjugates and their application on low-fat sausage[J]. Molecules,2022,27(9):3037.
[22]	NISHANTHA M D L C, ZHAO X, JEEWANI D C, et al. Direct comparison of β-glucan content in wild and cultivated barley[J]. International Journal of Food Properties,2018,21(1):2218−2228. doi: 10.1080/10942912.2018.1500486
[23]	BOCKWOLDT J A, STAHL L, EHRMANN M A, et al. Persistence and β-glucan formation of beer-spoiling lactic acid bacteria in wheat and rye sourdoughs[J]. Food Microbiology,2020,91:103539. doi: 10.1016/j.fm.2020.103539
[24]	ZHANG K, LI X, MA Z, et al. Solvent retention capacity of oat flour:Relationship with oat β-glucan content and molecular weight[J]. Food Hydrocolloids,2019,93:19−23. doi: 10.1016/j.foodhyd.2019.02.001
[25]	WOOD P J. Review:Oat and rye β-glucan:Properties and function[J]. Cereal Chemistry,2010,87(4):315−330.
[26]	ZIELKE C, LU Y, POINSOT R, et al. Interaction between cereal β-glucan and proteins in solution and at interfaces[J]. Colloids and Surfaces B:Biointerfaces,2018,162:256−264.
[27]	ZIELKE C, STRADNER A, NILSSON L. Characterization of cereal β-glucan extracts:Conformation and structural aspects[J]. Food Hydrocolloids,2018,79:218−227.
[28]	CYRAN M R, SNOCHOWSKA K K. Evidence of intermolecular associations of β-glucan and high-molar mass xylan in a hot water extract of raw oat groat[J]. Carbohydrate Polymers,2021,272:118463.
[29]	CLIMOVA A, IBRAHIM M N G, SALAMAHINA A, et al. Application of extracted β-glucan from oat for β-carotene encapsulation[J]. Journal of Food Science and Technology,2021,58(7):2641−2650.
[30]	IRAKLI M, BILIADERIS C G, IZYDORCZYK M S, et al. Isolation, structural features and rheological properties of water‐extractable β-glucans from different Greek barley cultivars[J]. Journal of the Science of Food and Agriculture,2004,84(10):1170−1178.
[31]	吴佳, 林向阳, 黄迪惠, 等. 燕麦β-葡聚糖的冻融法提取及其结构表征[J]. 中国食品学报,2011,11(4):48−54. [WU J, LIN X Y, HUANG D H, et al. Freeze-thaw extraction of oat β-glucan and its structural characterization[J]. Journal of Chinese Institute of Food Science and Technology,2011,11(4):48−54.] WU J, LIN X Y, HUANG D H, et al. Freeze-thaw extraction of oat β-glucan and its structural characterization[J]. Journal of Chinese Institute of Food Science and Technology, 2011, 11（4）: 48−54.
[32]	WOODWARD J R, FINCHER G B. Substrate specificities and kinetic properties of two (1→3), (1→4)-β-D-glucan endo-hydrolases from germinating barley (Hordeum vulgare)[J]. Carbohydrate Research,1982,106(1):111−122. doi: 10.1016/S0008-6215(00)80737-5
[33]	SOUSA P, TAVARES-VALENTE D, AMORIM M, et al. β-Glucan extracts as high-value multifunctional ingredients for skin health:A review[J]. Carbohydrate Polymers,2023,322:121329. doi: 10.1016/j.carbpol.2023.121329
[34]	AL-JUMAIEE S A J, AL- HUSSAINY K S J, AL-MANHEL A J A. Effect of different level of β-glucan extracted from Baker’s yeast Saccharomyces cerevisiae and barley bran in the physicochemical properties of fish patties at cooling storage periods[J]. Basrah Journal of Agricultural Sciences,2019,32(1):79−87. doi: 10.37077/25200860.2019.131
[35]	RIMSTEN L, STENBERG T, ANDERSSON R, et al. Determination of β-glucan molecular weight using SEC with calcofluor detection in cereal extracts[J]. Cereal Chemistry,2003,80(4):485−490. doi: 10.1094/CCHEM.2003.80.4.485
[36]	李楠, 闫智超, 孙元琳, 等. 裸燕麦β-葡聚糖的提取工艺及其理化性质研究[J]. 食品研究与开发, 2021, 42(8):81−86. [LI N, YAN Z C, SHUN Y L, et al Study on extraction technology and physicochemical properties of naked oat β-glucan[J]. Food Research and Development, 2021, 42(8):81−86.] LI N, YAN Z C, SHUN Y L, et al Study on extraction technology and physicochemical properties of naked oat β-glucan[J]. Food Research and Development, 2021, 42（8）: 81−86.
[37]	LI Y, LI C, MUHAMMAD AQEEL S, et al. Enhanced expression of xylanase in Aspergillus niger enabling a two-step enzymatic pathway for extracting β-glucan from oat bran[J]. Bioresource Technology,2023,377:128962. doi: 10.1016/j.biortech.2023.128962
[38]	KARIMI R, AZIZI M H, XU Q. Effect of different enzymatic extractions on molecular weight distribution, rheological and microstructural properties of barley bran β-glucan[J]. International Journal of Biological Macromolecules,2019,126:298−309. doi: 10.1016/j.ijbiomac.2018.12.165
[39]	ANTONINI E, LOMBARDI F, ALFIERI M, et al. Nutritional characterization of naked and dehulled oat cultivar samples at harvest and after storage[J]. Journal of Cereal Science,2016,72:46−53.
[40]	NEHA M, NEETU M, PRAGYA M. Influence of different extraction methods on physiochemical and biological properties of β-glucan from Indian barley varieties[J]. Carpathian Journal of Food Science and Technology,2020,12(1):27−39.
[41]	UTAMA G L, DIO C, SULISTIYO J, et al. Evaluating comparative β-glucan production aptitude of Saccharomyces cerevisiae, Aspergillus oryzae, Xanthomonas campestris, and Bacillus natto[J]. Saudi Journal of Biological Sciences,2021,28(12):6765−6773. doi: 10.1016/j.sjbs.2021.07.051
[42]	WU J, JIN S, WU S, et al. Effect of filamentous fungi fermentation on the extractability and physicochemical properties of β-glucan in oat bran[J]. Food Chemistry,2018,254:122−128. doi: 10.1016/j.foodchem.2018.01.158
[43]	吴迪, 邴雪, 王昌涛, 等. 双向发酵提取燕麦β-葡聚糖及其理化性质研究[J]. 食品研究与开发,2019,40(1):184−193. [WU D, BING X, WANG C T, et al. Bidirectional fermentation of oat β-glucan and research of physical and chemical properties[J]. Food Research and Development,2019,40(1):184−193.] WU D, BING X, WANG C T, et al. Bidirectional fermentation of oat β-glucan and research of physical and chemical properties[J]. Food Research and Development, 2019, 40（1）: 184−193.
[44]	刘新琦, 何先喆, 刘洁纯, 等. 发酵法提取青稞麸皮中β-葡聚糖的工艺优化及其理化性质研究[J]. 食品工业科技,2020,41(7):49−54. [LIU X Q, HE X Z, LIU J C, et al. Study on optimization of extraction process of barley bran β-glucan by fermentation and its physicochemical properties[J]. Science and Technology of Food Industry,2020,41(7):49−54.] LIU X Q, HE X Z, LIU J C, et al. Study on optimization of extraction process of barley bran β-glucan by fermentation and its physicochemical properties[J]. Science and Technology of Food Industry, 2020, 41（7）: 49−54.
[45]	KIM H J, KIM H J. Physicochemical characteristics and in vitro bile acid binding and starch digestion of β-glucans extracted from different varieties of Jeju barley[J]. Food Science and Biotechnology,2017,26(6):1501−1510. doi: 10.1007/s10068-017-0153-8
[46]	LIU H, LI Y, YOU M, et al. Comparison of physicochemical properties of β-glucans extracted from hull-less barley bran by different methods[J]. International Journal of Biological Macromolecules,2021,182:1192−1199. doi: 10.1016/j.ijbiomac.2021.05.043
[47]	AKTAS-AKYILDIZ E, SIBAKOV J, NAPPA M, et al. Extraction of soluble β-glucan from oat and barley fractions:Process efficiency and dispersion stability[J]. Journal of Cereal Science,2018,81:60−68. doi: 10.1016/j.jcs.2018.03.007
[48]	CHEN M, TIAN S, LI S, et al. β-Glucan extracted from highland barley alleviates dextran sulfate sodium-induced ulcerative colitis in C57BL/6J mice[J]. Molecules,2021,26(19):5812.
[49]	RAGAEE S M, WOOD P J, WANG Q, et al. Extractability, structure and molecular weight of β-glucan from Canadian rye (Secale cereale L.) whole meal[J]. Cereal Chemistry,2008,85(3):283−288.
[50]	SAULNIER L, GÉVAUDAN S, THIBAULT J F. Extraction and partial characterisation of β-glucan from the endosperms of two barley cultivars[J]. Journal of Cereal Science,1994,19(2):171−178. doi: 10.1006/jcrs.1994.1023
[51]	潘妍. 生物转化提取燕麦β-葡聚糖及其化妆品功效研究[D]. 北京:北京工商大学, 2012. [PAN Y. The study on the extraction method of biotransformation and cosmetic efficacy of oat β-glucan[D]. Beijing:Beijing Technology and Business University, 2012.] PAN Y. The study on the extraction method of biotransformation and cosmetic efficacy of oat β-glucan[D]. Beijing: Beijing Technology and Business University, 2012.
[52]	张岳一, 兰社益, 裴海闰, 等. 多菌种联用发酵燕麦麸皮工艺优化及发用功效评价[J]. 生物技术通报,2023,39(9):58−70. [ZHANG Y Y, LAN S Y, QIU H R, et al. Process optimization of multi-strain fermented oat bran and hair efficacy evaluation[J]. Biotechnology Bulletin,2023,39(9):58−70.] ZHANG Y Y, LAN S Y, QIU H R, et al. Process optimization of multi-strain fermented oat bran and hair efficacy evaluation[J]. Biotechnology Bulletin, 2023, 39（9）: 58−70.
[53]	PAPAGEORGIOU M, LAKHDARA N, LAZARIDOU A, et al. Water extractable (1→3, 1→4)-β-D-glucans from barley and oats:An intervarietal study on their structural features and rheological behaviour[J]. Journal of Cereal Science,2005,42(2):213−224. doi: 10.1016/j.jcs.2005.03.002
[54]	罗燕平, 李家林, 张雪飞. 微波辅助提取青稞β-葡聚糖工艺优化[J]. 农产品加工,2016(14):35−38. [LUO Y P, LI J L, ZHANG X F. Optimization of microwave-assisted extraction technology of β-glucan from barleys[J]. Farm Products Processing,2016(14):35−38.] LUO Y P, LI J L, ZHANG X F. Optimization of microwave-assisted extraction technology of β-glucan from barleys[J]. Farm Products Processing, 2016（14）: 35−38.
[55]	郭欢. 青稞β-葡聚糖的提取分离、结构表征、化学修饰及其生物活性研究[D]. 雅安:四川农业大学, 2020. [GUO H. Extraction, isolation, structural characterization, chemical modification, and biological activities of Qingke (Hordeum vulgare L.) β-glucans[D]. Yaan:Sichuan Agricultural University, 2020.] GUO H. Extraction, isolation, structural characterization, chemical modification, and biological activities of Qingke （Hordeum vulgare L.） β-glucans[D]. Yaan: Sichuan Agricultural University, 2020.
[56]	HARASYM J, ŻYłA E, DZIENDZIKOWSKA K, et al. Proteinaceous residue removal from oat β-glucan extracts obtained by alkaline water extraction[J]. Molecules,2019,24(9):1729. doi: 10.3390/molecules24091729
[57]	孟续, 李言, 钱海峰, 等. 燕麦β-葡聚糖的提取制备及纯化研究进展[J]. 食品与发酵工业,2021,47(21):268−274. [MENG X, LI Y, QIAN H F, et al. Research progress on extraction, preparation and purification of oat β-glucan[J]. Food and Fermentation Industries,2021,47(21):268−274.] MENG X, LI Y, QIAN H F, et al. Research progress on extraction, preparation and purification of oat β-glucan[J]. Food and Fermentation Industries, 2021, 47（21）: 268−274.
[58]	赵孝先, 高玲, 杨文, 等. 响应面法优化香菇多糖脱色工艺研究[J]. 食品研究与开发,2016,37(11):99−103. [ZHAO X X, GAO L, YANG W, et al. Optimization of decolorization of lentinan using response surface methodology[J]. Food Research and Development,2016,37(11):99−103.] ZHAO X X, GAO L, YANG W, et al. Optimization of decolorization of lentinan using response surface methodology[J]. Food Research and Development, 2016, 37（11）: 99−103.
[59]	贾莹, 常雅宁, 俞建瑛, 等. 青稞麸皮β-葡聚糖脱色工艺研究[J]. 食品工业,2013,34(8):107−110. [JIA Y, CHANG Y N, YU J Y, et al. Study on decolorization technology of β-glucan from highland barley bran[J]. The Food Industry,2013,34(8):107−110.] JIA Y, CHANG Y N, YU J Y, et al. Study on decolorization technology of β-glucan from highland barley bran[J]. The Food Industry, 2013, 34（8）: 107−110.
[60]	RYU J H, LEE S, YOU S, et al. Effects of barley and oat β-glucan structures on their rheological and thermal characteristics[J]. Carbohydrate Polymers,2012,89(4):1238−1243. doi: 10.1016/j.carbpol.2012.04.025
[61]	JOHANSSON L, KARESOJA M, EKHOLM P, et al. Comparison of the solution properties of (1→3), (1→4)-β-D-glucans extracted from oats and barley[J]. LWT-Food Science and Technology,2008,41(1):180−184. doi: 10.1016/j.lwt.2007.01.012
[62]	董兴叶. 燕麦β-葡聚糖的提取、纯化及性质研究[D]. 哈尔滨:东北农业大学, 2014. [DONG X Y. Extraction, purification and properties of oat β-glucan[D]. Harbin:Northeast Agricultural University, 2014.] DONG X Y. Extraction, purification and properties of oat β-glucan[D]. Harbin: Northeast Agricultural University, 2014.
[63]	刘焕云, 李慧荔, 马志民. 燕麦麸中β-葡聚糖的提取与纯化工艺研究[J]. 中国粮油学报,2008(2):56−58. [LIU H Y, LI H L, MA Z M. Extraction and purification process of β-glucan from oat bran[J]. Journal of the Chinese Cereals and Oils Association,2008(2):56−58.] LIU H Y, LI H L, MA Z M. Extraction and purification process of β-glucan from oat bran[J]. Journal of the Chinese Cereals and Oils Association, 2008（2）: 56−58.
[64]	谢昊宇, 何思宇, 贾冬英, 等. 青稞β-葡聚糖的分离纯化及理化特性研究[J]. 食品科技,2016,41(1):142−146. [XIE H Y, HE S Y, JIA D Y, et al. Isolation, purification and physico-chemical properties of highland barley β-glucan[J]. Food Science and Technology,2016,41(1):142−146.] XIE H Y, HE S Y, JIA D Y, et al. Isolation, purification and physico-chemical properties of highland barley β-glucan[J]. Food Science and Technology, 2016, 41（1）: 142−146.
[65]	袁建, 范哲, 王艳, 等. 小麦麸皮中β-葡聚糖的分离纯化及组成研究[J]. 食品工业科技,2014,35(15):90−94. [YUAN J, FAN Z, WANG Y, et al. The isolation, purification and composition analysis of β-glucan from wheat bran[J]. Science and Technology of Food Industry,2014,35(15):90−94.] YUAN J, FAN Z, WANG Y, et al. The isolation, purification and composition analysis of β-glucan from wheat bran[J]. Science and Technology of Food Industry, 2014, 35（15）: 90−94.
[66]	吴睿婷, 付王威, 万敏, 等. 黑灵芝多糖对糖尿病大鼠血糖血脂调节及肠道菌群的影响[J]. 食品科学,2022,43(5):91−102. [WU R T, FU W W, WAN M, et al. Effect of polysaccharide from Ganoderma atrum on hyperglycemia, blood lipid and gut microbiota of diabetic rats[J]. Food Science,2022,43(5):91−102.] WU R T, FU W W, WAN M, et al. Effect of polysaccharide from Ganoderma atrum on hyperglycemia, blood lipid and gut microbiota of diabetic rats[J]. Food Science, 2022, 43（5）: 91−102.
[67]	LIU M, ZHANG Y, ZHANG H, et al. The anti-diabetic activity of oat β-D-glucan in streptozotocin-nicotinamide induced diabetic mice[J]. International Journal of Biological Macromolecules,2016,91:1170−1176. doi: 10.1016/j.ijbiomac.2016.06.083
[68]	GUO H, WU H, KONG X, et al. Oat β-glucan ameliorates diabetes in high fat diet and streptozotocin-induced mice by regulating metabolites[J]. The Journal of Nutritional Biochemistry,2023,113:109251. doi: 10.1016/j.jnutbio.2022.109251
[69]	WANG Q, ELLIS P R. Oat β-glucan:Physico-chemical characteristics in relation to its blood-glucose and cholesterol-lowering properties[J]. British Journal of Nutrition,2014,112(S2):S4−S13. doi: 10.1017/S0007114514002256
[70]	AVRAMIA I, AMARIEI S. Formulation, characterization and optimization of β-glucan and pomegranate juice based films for its potential in diabetes[J]. Nutrients,2022,14(10):2142. doi: 10.3390/nu14102142
[71]	PUTTARAT N, KASORN A, VITHEEJONGJAROEN P, et al. Beneficial effects of indigenous probiotics in high-cholesterol diet-induced hypercholesterolemic rats[J]. Nutrients,2023,15(12):2710. doi: 10.3390/nu15122710
[72]	戎银秀. 青稞β-葡聚糖的制备、结构解析及其降血脂活性的研究[D]. 苏州:苏州大学, 2018. [RONG Y X. The extraction and structural elucidation of highland barley β-glucan and the investigation of its antihyperlipidemic effects[D]. Suzhou:Soochow University, 2018.] RONG Y X. The extraction and structural elucidation of highland barley β-glucan and the investigation of its antihyperlipidemic effects[D]. Suzhou: Soochow University, 2018.
[73]	JOYCE S A, KAMIL A, FLEIGE L, et al. The cholesterol-lowering effect of oats and oat beta glucan:Modes of action and potential role of bile acids and the microbiome[J]. Frontiers in Nutrition,2019,6:171. doi: 10.3389/fnut.2019.00171
[74]	DE GROOT A P, LUYKEN R, PIKAAR N A. Cholesterol-lowering effect of rolled oats[J]. The Lancet,1963,282(7302):303−304.
[75]	GORA A H, REHMAN S, KIRON V, et al. Management of hypercholesterolemia through dietary β-glucans-Insights from a zebrafish model[J]. Frontiers in Nutrition,2022,8:797452. doi: 10.3389/fnut.2021.797452
[76]	TONG L T, ZHONG K, LIU L, et al. Effects of dietary hull-less barley β-glucan on the cholesterol metabolism of hypercholesterolemic hamsters[J]. Food Chemistry,2015,169:344−349. doi: 10.1016/j.foodchem.2014.07.157
[77]	CHEN C, HUANG X, WANG H, et al. Effect of β-glucan on metabolic diseases:A review from the gut microbiota perspective[J]. Current Opinion in Food Science,2022,47:100907. doi: 10.1016/j.cofs.2022.100907
[78]	王如月, 余讯, 徐静静, 等. 燕麦β-葡聚糖及其寡糖对肠道菌群结构和代谢的影响[J]. 食品与发酵工业,2020,46(11):85−91,97. [WANG R Y, YU X, XU J J, et al. Effects of oat β-glucan and its oligosaccharides on composition and metabolism of intestinal microorganisms[J]. Food and Fermentation Industries,2020,46(11):85−91,97.] WANG R Y, YU X, XU J J, et al. Effects of oat β-glucan and its oligosaccharides on composition and metabolism of intestinal microorganisms[J]. Food and Fermentation Industries, 2020, 46（11）: 85−91,97.
[79]	OLANO-MARTIN E, MOUNTZOURIS K C, GIBSON G R, et al. In vitro fermentability of dextran, oligodextran and maltodextrin by human gut bacteria[J]. British Journal of Nutrition,2000,83(3):247−255. doi: 10.1017/S0007114500000325
[80]	ZHANG X, ZHANG Y, HE Y, et al. β-Glucan protects against necrotizing enterocolitis in mice by inhibiting intestinal inflammation, improving the gut barrier, and modulating gut microbiota[J]. Journal of Translational Medicine,2023,21(1):14. doi: 10.1186/s12967-022-03866-x
[81]	GU Y HWA, TAKAGI Y, NAKAMURA T, et al. Enhancement of radioprotection and anti-tumor immunity by yeast-derived β-glucan in mice[J]. Journal of Medicinal Food,2005,8(2):154−158. doi: 10.1089/jmf.2005.8.154
[82]	JIN Y, LI P, WANG F. β-Glucans as potential immunoadjuvants:A review on the adjuvanticity, structure-activity relationship and receptor recognition properties[J]. Vaccine,2018,36(35):5235−5244. doi: 10.1016/j.vaccine.2018.07.038
[83]	YUN C H, ESTRADA A, KESSEL A, et al. Î²-Glucan, extracted from oat, enhances disease resistance against bacterial and parasitic infections[J]. FEMS Immunology & Medical Microbiology,2003,35(1):67−75.
[84]	XU M, MO X, HUANG H, et al. Yeast β-glucan alleviates cognitive deficit by regulating gut microbiota and metabolites in Aβ1–42-induced AD-like mice[J]. International Journal of Biological Macromolecules,2020,161:258−270. doi: 10.1016/j.ijbiomac.2020.05.180
[85]	HU M, ZHANG P, WANG R, et al. Three different types of β-glucans enhance cognition:The role of the gut-brain axis[J]. Frontiers in Nutrition,2022,9:848930. doi: 10.3389/fnut.2022.848930
[86]	RAGHAVAN K, DEDEEPIYA V D, IKEWAKI N, et al. Improvement of behavioural pattern and alpha-synuclein levels in autism spectrum disorder after consumption of a beta-glucan food supplement in a randomised, parallel-group pilot clinical study[J]. BMJ Neurology Open,2022,4(1):e000203. doi: 10.1136/bmjno-2021-000203
[87]	SUN L, HU M, ZHAO J, et al. Molecular characteristics, synthase, and food application of cereal β-glucan[J]. Journal of Food Quality,2021,2021:1−8.
[88]	SCHMIDT M. Cereal beta-glucans:An underutilized health endorsing food ingredient[J]. Critical Reviews in Food Science and Nutrition,2022,62(12):3281−3300. doi: 10.1080/10408398.2020.1864619
[89]	ASTIZ V, GUARDIANELLI L M, SALINAS M V, et al. High β-glucans oats for healthy wheat breads:Physicochemical properties of dough and breads[J]. Foods,2022,12(1):170. doi: 10.3390/foods12010170
[90]	ORTIZ DE ERIVE M, HE F, WANG T, et al. Development of β-glucan enriched wheat bread using soluble oat fiber[J]. Journal of Cereal Science,2020,95:103051.
[91]	ANLI E A, GURSEL A, GURSOY A, et al. Assessment of the quality attributes of oat β-glucan fortified reduced-fat goat milk yogurt supported by microfluidization[J]. Foods,2023,12(18):3457.
[92]	VASILJEVIC T, KEALY T, MISHRA V K. Effects of β-glucan addition to a probiotic containing yogurt[J]. Journal of Food Science,2007,72(7):C405−C411.
[93]	黄苑怡, 劳晓, 刘勇勇, 等. 燕麦β-葡聚糖添加对酸奶质构及流变特性的影响[J]. 工业微生物,2023,53(3):113−119. [HUANG Y Y, LAO X, LIU Y Y, et al. Effect of oat β-glucan addition on the textural and rheological properties of yoghurt[J]. Industrial Microbiology,2023,53(3):113−119.] HUANG Y Y, LAO X, LIU Y Y, et al. Effect of oat β-glucan addition on the textural and rheological properties of yoghurt[J]. Industrial Microbiology, 2023, 53（3）: 113−119.
[94]	AYDINOL P, OZCAN T. Production of reduced-fat Labneh cheese with inulin and β-glucan fibre-based fat replacer[J]. International Journal of Dairy Technology,2018,71(2):362−371. doi: 10.1111/1471-0307.12456
[95]	董吉林, 郑坚强, 申瑞玲. 燕麦β-葡聚糖的黏性及其在冰淇淋中的应用[J]. 食品研究与开发,2007(7):193−196. [DONG J L, ZHENG J Q, SHEN R L. Application of oat β-glucan in ice cream production[J]. Food Research and Development,2007(7):193−196.] doi: 10.3969/j.issn.1005-6521.2007.07.059 DONG J L, ZHENG J Q, SHEN R L. Application of oat β-glucan in ice cream production[J]. Food Research and Development, 2007（7）: 193−196. doi: 10.3969/j.issn.1005-6521.2007.07.059
[96]	MYKHALEVYCH A, POLISHCHUK G, NASSAR K, et al. β-Glucan as a techno-functional ingredient in dairy and milk-based products—A review[J]. Molecules,2022,27(19):6313. doi: 10.3390/molecules27196313
[97]	江丹, 陈阳, 宋庭宁, 等. 响应面分析法优化高含量青稞β-葡聚糖饼干工艺及品质评价[J]. 粮食与饲料工业,2022(5):36−43. [JIANG D, CHEN Y, SONG T N, et al. Optimize the process and quality analysis of high-content highland barley β-glucan cookies by response surface methodology[J]. Cereal & Feed Industry,2022(5):36−43.] JIANG D, CHEN Y, SONG T N, et al. Optimize the process and quality analysis of high-content highland barley β-glucan cookies by response surface methodology[J]. Cereal & Feed Industry, 2022（5）: 36−43.
[98]	ZHANG Q, YANG Y, JIN Z, et al. Effects of highland barley protein and β-glucan addition on the flour structure, bread quality and starch digestibility of whole wheat bread[J]. International Journal of Food Science & Technology,2023,58(11):6068−6080.
[99]	COLLAR C, ANGIOLONI A. Nutritional and functional performance of high β-glucan barley flours in breadmaking:Mixed breads versus wheat breads[J]. European Food Research and Technology,2014,238(3):459−469. doi: 10.1007/s00217-013-2128-1
[100]	赵谋, 杨欢欢, 杨莉, 等. 燕麦β-葡聚糖对低盐羊肉肉糜凝胶特性的影响[J]. 食品科学,2023,44(16):159−168. [ZHAO M, YANG H H, YANG L, et al. Effect of oat β-glucan on gel properties of low-salt mutton mince[J]. Food Science,2023,44(16):159−168.] ZHAO M, YANG H H, YANG L, et al. Effect of oat β-glucan on gel properties of low-salt mutton mince[J]. Food Science, 2023, 44（16）: 159−168.
[101]	OMANA D A, PLASTOW G, BETTI M. The use of β-glucan as a partial salt replacer in high pressure processed chicken breast meat[J]. Food Chemistry,2011,129(3):768−776. doi: 10.1016/j.foodchem.2011.05.018
[102]	AMINI SARTESHNIZI R, HOSSEINI H, BONDARIANZADEH D, et al. Optimization of prebiotic sausage formulation:Effect of using β-glucan and resistant starch by D-optimal mixture design approach[J]. LWT-Food Science and Technology,2015,62(1):704−710. doi: 10.1016/j.lwt.2014.05.014

[1]	LI Jinting, QIAN Xinyi, YONG Yidan, WU Mengmeng, SUN Huakai, WANG Yanan, CHEN Anhui, SHAO Ying, NI Zaizhong. Optimization of Enzymatic-assisted Aqueous Two-phase Extraction Conditions of Polysaccharides from Cordyceps cicadae and Analysis of Its Antioxidant, Hypoglycemic and Hypolipidemic Properties in Vitro[J]. Science and Technology of Food Industry, 2024, 45(12): 179-188. DOI: 10.13386/j.issn1002-0306.2023070233
[2]	ZHANG Xiaobing, ZHANG Yushi, WANG Yu, ZHAO Jinjiang, WANG Xiaoxue, LIU Shupeng, LI Weidong. Optimization of Proanthocyanidin Extraction from Cerasus humilis Pomace and Evaluation of Its in Vitro Antioxidant and Hypoglycemic Activity[J]. Science and Technology of Food Industry, 2024, 45(1): 178-184. DOI: 10.13386/j.issn1002-0306.2023030017
[3]	WANG Anna, PENG Xiaowei, KAN Huan, WANG Dawei, HU Xiang, LIU Yun. Extraction of Flavonoids from Docynia delavayi and Their Antioxidant and Hypoglycemic Activities[J]. Science and Technology of Food Industry, 2023, 44(2): 232-240. DOI: 10.13386/j.issn1002-0306.2022040128
[4]	WANG Qing, HONG Ye, LIU Zhenyu, LIN Changqing. Study on the Antioxidant and Hypoglycemic Effects of Glycyrrhiza Polysaccharide[J]. Science and Technology of Food Industry, 2023, 44(1): 398-404. DOI: 10.13386/j.issn1002-0306.2022030175
[5]	WANG Qiudan, ZHAO Kaidi, LIN Changqing. Study on Antioxidant Properties of Pueraria lobata Polysaccharides and Its Hypoglycemic Effect[J]. Science and Technology of Food Industry, 2022, 43(5): 381-388. DOI: 10.13386/j.issn1002-0306.2021070357
[6]	LI Xia, ZHANG Guozhu, LIU Zhifei, SHAN Yang, LI Peijun, LI Jing. Hypoglycemic Activity of Enteromorpha intestinalis Polysaccharide[J]. Science and Technology of Food Industry, 2021, 42(15): 321-326. DOI: 10.13386/j.issn1002-0306.2020090021
[7]	YAO Zhi-ren, LI Yu, ZHU Kai-mei, TANG Hui, GU Sheng-jiu. Antioxidant and Hypoglycemic Activities of Different Parts Partitioned from the Ethanol Extract of Polygala fallax Hemsl[J]. Science and Technology of Food Industry, 2020, 41(7): 55-59,64. DOI: 10.13386/j.issn1002-0306.2020.07.010
[8]	WEI Fang-mei, CHEN Chun, LI Chao, FU Xiong. Antioxidant and Hypoglycemic Activities of Mulberry Leaves Extract,Tea Polyphenols and Their Compounds[J]. Science and Technology of Food Industry, 2018, 39(21): 299-305. DOI: 10.13386/j.issn1002-0306.2018.21.053
[9]	ZHANG Hui-juan, HUANG Lian-yan, YIN Meng, WANG Jing. Research on hypoglycemic function of oat peptides[J]. Science and Technology of Food Industry, 2017, (10): 360-363. DOI: 10.13386/j.issn1002-0306.2017.10.061
[10]	ZHANG Yi-fan, WANG Qiang, WANG Wei, WU Li-yu, ZHANG Yu, ZHANG Cheng-hui. Study on antioxidant and hypoglycemic activity stability from Myrica rubra peptide[J]. Science and Technology of Food Industry, 2015, (14): 86-91. DOI: 10.13386/j.issn1002-0306.2015.14.008