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ESPOO 2006

VTT PUBLICATIONS 594

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CORE

provided by Helsingin yliopiston digitaalinen arkisto

Marika Lyly

Added ß-glucan as a source of fibre for consumers

VTT PUBLICATIONS 594

Added β-glucan as a source of fibre for consumers

Marika Lyly

VTT

ACADEMIC DISSERTATION

To be presented with the permission of the Faculty of Agriculture and
Forestry of the University of Helsinki, for public criticism in Walter
Hall, Viikki, on 3rd March, 2006, at 12 o’clock noon.

ISBN 951–38–6700–5 (soft back ed.) ISSN 1235–0621 (soft back ed.)

ISBN 951–38–6701–3 (URL: http://www.vtt.fi/inf/pdf/) ISSN 1455–0849 (URL: http://www.vtt.fi/inf/pdf/)

Copyright © VTT Technical Research Centre of Finland 2006

JULKAISIJA – UTGIVARE – PUBLISHER VTT, Vuorimiehentie 3, PL 1000, 02044 VTT puh. vaihde 020 722 111, faksi 020 722 4374

VTT, Bergsmansvägen 3, PB 1000, 02044 VTT tel. växel 020 722 111, fax 020 722 4374

VTT Technical Research Centre of Finland, Vuorimiehentie 3, P.O. Box 1000, FIN-02044 VTT, Finland phone internat. +358 20 722 111, fax + 358 20 722 4374

VTT, Tietotie 2, PL 1000, 02044 VTT puh. vaihde 020 722 111, faksi 020 722 7071

VTT, Datavägen 2, PB 1000, 02044 VTT tel. växel 020 722 111, fax 020 722 7071

VTT Technical Research Centre of Finland, Tietotie 2, P.O. Box 1000, FI-02044 VTT, Finland phone internat. +358 20 722 111, fax +358 20 722 7071

Cover picture: Päivi Vahala. Photos by VTT. Technical editing Maini Manninen

Otamedia Oy, Espoo 2006
Lyly, Marika. Added β-glucan as a source of fibre for consumers. Espoo 2006. VTT Publications 594. 96 p. + app. 50 p.

Keywords

dietary fibres, β-glucans, fibre enrichment, consumer acceptance, functional food, beverages, soups, sensory quality, healthy diet

Abstract

The intake of dietary fibre does not currently meet the recommendations in many Western countries. However, a diet abundant in dietary fibre has been linked with a reduced risk of many diseases, such as type 2 diabetes, colorectal cancer and cardiovascular disease. For that reason, dietary fibre can be considered as an essential component in a health-promoting diet and it is important to find new ways to increase its intake. β-glucan could be an effective type of dietary fibre when added into foods because of its proven health effects; it has been shown to reduce elevated blood cholesterol levels and balance blood glucose and insulin response after meals.

Adding physiologically effective amounts of β-glucan into foods may be difficult as regards the processing and sensory quality of the foods, as consumers are not willing to compromise on taste in foods. The general aim of this thesis was to investigate whether providing foods enriched with β-glucan would be a feasible strategy for improving consumers’ dietary fibre intake. The more detailed objectives were to study Finnish consumers’ views on dietary fibre and possible obstacles to improving the intake of dietary fibre, the technical feasibility of a prototype beverage and a soup containing β-glucan as regards their sensory quality, and the consumer acceptance of these foods with information about their health effects in Finland, France and Sweden.

The results showed that Finnish respondents (N = 125) considered dietary fibre important for their health, although it was not spontaneously mentioned as an element of a health-promoting diet. A group of respondents overestimated their dietary fibre intake compared to their actual intake as estimated using a fibre intake test. This misperception can be an obstacle to improving the quality of the diet. The respondents did not know what was the recommended intake of dietary fibre (in grams), but they could name relevant sources of fibre in the diet.

3
Adding oat or barley β-glucan into beverages and ready-to-eat soups affected their sensory characteristics by making them thicker and suppressing some flavour attributes with increasing concentrations of β-glucan, as evaluated by an experienced sensory panel. Low molecular weight β-glucan was easier to add into products at higher concentrations as regards the sensory characteristics. The importance of the high molecular weight of β-glucan in terms of its physiological efficacy, however, is important to consider. Freezing did not affect the sensory characteristics of soups containing β-glucan.

Consumer acceptance of beverages and ready-to-eat frozen soups was studied in Finland, France and Sweden among over-40-year-olds (N = 1157). The results showed that a health claim gave a small additional value to beverages and soups with added β-glucan, but liking for the products was the strongest determinant for the willingness to use them. There were no differences between men’s and women’s willingness to use these foods. Respondents who were concerned about their blood cholesterol and/or glucose levels were more willing to use beverages but not soups with health claims. Only in Sweden were the elderly more willing to use beverages with health claims compared to younger respondents; while in Finland and France no differences were found between age groups in the willingness to use beverages. There were no differences between age groups in the willingness to use soups in any of the countries. It does not seem likely that consumers would be ready to pay much extra for functional beverages and soups.

In conclusion, the present study demonstrated that Finnish consumers perceive fibre as being important for their health. Beverages and soups with added β-glucan were feasible regarding their sensory properties and thus would make potential carrier products for added β-glucan. β-glucan as an additional fibre source gave a small added value to beverages and soups but the taste of the products was the most important factor affecting the willingness to use these foods. Palatable fibreenriched foods could be a possible approach to increase fibre intake as part of a normal diet. Further research would be needed to investigate the actual role of fibre-enriched products in the total intake of dietary fibre.

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Academic dissertation

University of Helsinki – Faculty of Agriculture and Forestry – Department of Applied Chemistry and Microbiology (Nutrition), Finland

Custos

Professor Marja Mutanen University of Helsinki – Faculty of Agriculture and Forestry – Department of Applied Chemistry and Microbiology (Nutrition), Finland

Supervisors

Dr. Liisa Lähteenmäki VTT Technical Research Centre of Finland

Professor Kaisa Poutanen VTT Technical Research Centre of Finland

Reviewers

Ph.D. Armand Cardello U.S. Army Natic Soldier Center – Sensory and Consumer Research – Science and Technology Directorate, the USA.

Docent Ritva Järvinen University of Kuopio – Department of Public Health and Clinical Nutrition – Division of Clinical Nutrition, Finland

Opponent

Professor Hely Tuorila University of Helsinki – Faculty of Agriculture and Forestry – Department of Food Technology, Finland

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Preface

The study was carried out at VTT Biotechnology during the years 2001–2005. The majority of the research was part of the VTT research programme ‘Tailored Technologies for future foods’ and was mainly carried out as part of a European research project entitled "Design of foods with improved functionality and superior health effects using cereal betaglucans" (QLRT-2000-00535), financially supported by the European Community (EC) within the 5th Framework Programme under the Quality of Life and Management of Living resources, Key Action 1. The financial support is gratefully acknowledged.

I thank Professor Juha Ahvenainen, Technology Director of VTT's Biotechnology Cluster, for providing excellent work facilities and financial support. I warmly thank Professor Leena Räsänen and Professor Marja Mutanen, both from the Department of Nutrition at the University of Helsinki, for their encouragement and comments. I would especially like to thank the reviewers of this thesis, Ph.D. Armand Cardello and Docent Ritva Järvinen, for their extremely valuable effort in giving constructive comments and criticisms, and for creating a fruitful dialogue during the reviewing process.

I am most grateful to Dr. Liisa Lähteenmäki for encouraging me to start this thesis and for supervising me through all the steps in the work and for sharing her wide expertise in this area. I am very grateful to Professor Kaisa Poutanen for supervision and continuous dynamic ideas. This work would not have been possible without the co-operation and support of several colleagues. I wish to express my appreciation to the rest of my co-authors in Publications I–IV: Dr. Karin Autio, Kaisu Honkapää, Dr. Katariina Roininen, Dr. Marjatta SalmenkallioMarttila and Dr. Tapani Suortti at VTT Biotechnology, Ulla Rauramo from The Finnish Bread Information and Eija Soini. I warmly thank my closest colleagues Anne Arvola, Heidi Eriksson, Dr. Raija-Liisa Heiniö, Johanna Kuosmanen, Tuija Kössö, Piritta Lampila, Pirkko Nousiainen, Dr. Katariina Roininen, Dr. Nina Urala and Ulla Österlund for keeping the team spirit up. Pirkko, Heidi and Ulla, your assistance was irreplaceable in handling the hundreds of soup and beverage samples! Particularly Nina, thank you for sharing this process with me during the bright and dark days (in the end I’m glad that we did not press the cancel button). In addition, I wish to thank our partners in the EU project for

6collaboration. In particular, I would like to thank Jörgen Holm, Findus R & D, for providing the soups in Studies III and IV, Angeliki Öste-Triantafyllou and Rickard Öste at CEBA Foods AB for providing the β-glucan preparations in Studies II–IV and Markus Wydra, Döhler Euro Citrus GmbH for providing the beverage bases in Studies II and IV. I also wish to thank Kaisa Vesivalo from Translation Services Noodi for revising the English language in this thesis quickly and flexibly.

I owe my dearest thanks to my family, relatives and friends for their encouragement, relaxing moments and shared experiences. In particular, my mother Marjanna has been an extremely important help in taking care of little Pihla. Finally, I would like to express my warmest gratitude to my own family – Janne and Pihla – for showing and reminding me what the most important things in life really are.

Espoo, February 2006
Marika Lyly

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List of original publications

The present thesis is based on the following publications, which will be referred to in the text by their Roman numerals (I–IV). Unpublished data is also presented.

  • I
  • Lyly, M., Soini, E., Rauramo, U. and Lähteenmäki, L. 2004.

Perceived role of fibre in a healthy diet among Finnish consumers.

Journal of Human Nutrition and Dietetics 17, 231–239.

  • II
  • Lyly, M., Salmenkallio-Marttila, M., Suortti, T., Autio, K.,

Poutanen, K. and Lähteenmäki, L. 2003. Influence of oat ß-glucan preparations on the perception of mouthfeel and on rheological properties in beverage prototypes. Cereal Chemistry 80, 536–541.

III

IV
Lyly, M., Salmenkallio-Marttila, M., Suortti, T., Autio, K., Poutanen, K. and Lähteenmäki, L. 2004. The sensory characteristics and rheological properties of soups containing oat and barley β-glucan

before and after freezing. Lebensmittel-Wissenschaft und Technologie

37, 749–761. Lyly, M., Roininen, K., Honkapää, K., Poutanen, K. and Lähteenmäki, L. Factors influencing consumers’ willingness to use beverages and ready-to-eat frozen soups containing oat ß-glucan in

Finland, France and Sweden. Food Quality and Preference.

In press.
8

Research input and authorship of articles

Marika Lyly’s dissertation is a summary of research reported in four (I–IV) appended articles. The research input and authorship of the articles is as follows:

I. Lyly, M., Soini, E., Rauramo, U.   and Lähteenmäki, L. 2004. Perceived role of fibre in a healthy diet among Finnish consumers. Journal of Human Nutrition and Dietetics 17, 231–239.

The planning of this study as well as the data analysis was carried out by Marika Lyly, M.Sc., and Dr. Liisa Lähteenmäki. The interviews were carried out and data coded by Eija Soini, M.Sc. The study was supervised by Dr. Liisa Lähteenmäki and with other authors she participated in the writing of the manuscript by giving comments and suggestions. The author of the present thesis had the main responsibility for preparing and writing the article.

II. Lyly, M., Salmenkallio-Marttila, M., Suortti, T., Autio, K., Poutanen, K. and Lähteenmäki, L. 2003. Influence of oat ß-glucan preparations on the perception of mouthfeel and on rheological properties in beverage prototypes. Cereal Chemistry 80, 536–541.

The planning of this study as well as the data analysis was carried out by Marika Lyly, M.Sc., and Dr. Liisa Lähteenmäki. Samples were prepared by the technicians at VTT. Viscosity measurement was performed by Dr. Marjatta Salmenkallio-Marttila and molecular weight analyses by Dr. Tapani Suortti. The study was supervised by Dr. Liisa Lähteenmäki and Prof. Kaisa Poutanen and with other authors they participated in the writing of the manuscript by giving comments and suggestions. The author of the present thesis had the main responsibility for preparing and writing the article.

III. Lyly, M., Salmenkallio-Marttila, M., Suortti, T., Autio, K., Poutanen, K. and Lähteenmäki, L. 2004. The sensory characteristics and rheological properties of soups containing oat and barley β -glucan before and after freezing. Lebensmittel-Wissenschaft und Technologie 37, 749–761.

The planning of this study as well as the data analysis was carried out by Marika Lyly, M.Sc., and Dr. Liisa Lähteenmäki. Preparation of the samples was carried out by our technicians at VTT. Viscosity measurement was performed by Dr. Marjatta Salmenkallio-Marttila and Tessa Kuuva, M.Sc. Dr. Tapani Suortti performed molecular weight analyses and wrote a paragraph about them. The study was supervised by Dr. Liisa Lähteenmäki and Prof. Kaisa Poutanen and with other authors they participated in the writing of the manuscript by giving comments and suggestions. The author of the present thesis had the main responsibility for preparing and writing the article.

IV. Lyly, M., Roininen, K., Honkapää, K.., Poutanen, K. and Lähteenmäki, L. Factors influencing consumers' willingness to use beverages and ready-meal frozen soups containing oat ß-glucan in Finland, France and Sweden. Food Quality and Preference. In press.

The planning of the study was carried out by Marika Lyly, M.Sc., and Dr. Liisa Lähteenmäki. The data analysis was performed by Marika Lyly, M.Sc., Kaisu Honkapää, M.Sc., Dr. Katariina Roininen and Dr. Liisa Lähteenmäki. Sample distribution to consumers was organised by the technicians at VTT. The study was supervised by Dr. Liisa Lähteenmäki and with other authors she participated in the writing of the manuscript by giving comments and suggestions. The author of the present thesis had the main responsibility for preparing and writing the article.

9

Contents

Abstract................................................................................................................. 3 Academic dissertation........................................................................................... 5 Preface .................................................................................................................. 6 List of original publications.................................................................................. 8 Research input and authorship of articles ............................................................. 9 1. Introduction................................................................................................... 13
1.1 Dietary fibre in a health-promoting diet.............................................. 16
1.1.1 Definition and health benefits of dietary fibre ........................ 16 1.1.2 Recommended and current intake and sources of dietary fibre in the diet................................................................................. 17
1.1.3 Consumers’ perceptions of dietary fibre and barriers to increase the intake................................................................................. 20
1.2 β-glucan as a source of dietary fibre.................................................... 22
1.2.1 Physical and chemical characteristics of β-glucan.................. 23 1.2.2 Health effects of β-glucan ....................................................... 23 1.2.3 β-glucan as an ingredient in processed foods.......................... 33 1.2.4 Technological challenges in developing foods with added β-glucan................................................................................... 34
1.3 Factors influencing the acceptance of foods with health-related claims......35
1.3.1 Acceptable sensory quality ..................................................... 37 1.3.2 Product information and personal motivation factors............. 38 1.3.3 The role of carrier product ...................................................... 39 1.3.4 The effect of age and gender on the acceptance of functional foods........................................................................................ 41
1.3.5 Price ........................................................................................ 41 1.3.6 Aims of the study .................................................................... 42

2. Materials and methods.................................................................................. 44
2.1 General description of the studies ....................................................... 44 2.2 Samples (Studies II–III and IV)........................................................... 46
2.2.1 β-glucan preparations used in Studies II–IV........................... 46

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2.2.2 Beverage and soup samples .................................................... 46
2.3 Participants .......................................................................................... 48 2.4 Procedure and methods........................................................................ 49 2.5 Data analysis........................................................................................ 50

3. Results........................................................................................................... 52
3.1 Consumer perceptions of a healthy diet and dietary fibre in it (I)....... 52
3.1.1 Defining a healthy diet............................................................ 52 3.1.2 Intake and sources of fibre ...................................................... 52 3.1.3 Perceptions of the role of dietary fibre in health..................... 53
3.2 The effect of β-glucan on the sensory characteristics of beverages and soups (II and III) ........................................................................... 54 3.2.1 Sensory profiles of the samples............................................... 54 3.2.2 The effect of freezing (III) ...................................................... 55 3.2.3 The link between instrumental viscosity and sensory characteristics (II and III)........................................................ 55
3.3 Consumers’ willingness to use beverages and soups containing oat β-glucan (IV) ....................................................................................... 56 3.3.1 Differences between countries ................................................ 56 3.3.2 The effect of age, gender and health motivation on willingness to use.................................................................... 57
3.3.3 Willingness to pay for beverages and soups with health claims..57

4. Discussion..................................................................................................... 59
4.1 Methodological considerations............................................................ 59 4.2 Consumer perceptions of a healthy diet and dietary fibre ................... 62 4.3 The effect of β-glucan on the sensory characteristics of beverages and soups ............................................................................................. 65 4.3.1 The link between instrumental viscosity and sensory characteristics.......................................................................... 67
4.4 Consumers’ willingness to use beverages and soups containing oat β-glucan............................................................................................... 67 4.4.1 The effect of age, gender and health motivation..................... 69 4.4.2 Willingness to pay for beverages and soups with health claims..71
4.5 Feasibility of beverages and soups with added β-glucan..................... 72

11
5. Conclusions................................................................................................... 75 References........................................................................................................... 77 Appendices
Publications I–IV

Appendices of this publication are not included in the PDF version. Please order the printed version to get the complete publication (http://www.vtt.fi/publications/index.jsp)

12

1. Introduction

In recent years, the increasing prevalence of public health problems related to a sedentary lifestyle has been widely discussed in developed countries. Obesity, type II diabetes and metabolic syndrome are becoming increasingly common health problems that require a lot of resources from the public health care system (WHO 2003). Lifestyle factors such as exercise, smoking, inappropriate diet quality and energy intake that is too high compared to energy consumption, in addition to hereditary factors, are key risk factors to these disorders. Additionally, as life expectancy is increasing, the well-being of the ageing population is a key target.

Thus, diet is one of the lifestyle factors that can be improved in order to lower diet-related disease risk factors. Basically, European consumers know what elements belong to a health-promoting diet, ‘more fruit and vegetables’, ‘less fat’, ‘balance and variety’ (Margetts et al. 1997), as recommended by nutritionists, but the increasing morbidity rates of diet-related disorders indicate that, in practice, people’s diet does not follow the recommendations. The role of government is to provide nutritional goals (Figure 1), but the general education or information campaigns are not necessarily effective enough as such in improving dietary habits. As an example, the “five-a-day” campaign, which encouraged an increase in the intake of vegetables and fruit to five portions per day, has not succeeded very well in the USA or in the UK (Lambert et al. 2002).

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  • Polysaccharide Treatment Reduces Gastric Ulceration in Active Horses

    Polysaccharide Treatment Reduces Gastric Ulceration in Active Horses

    Journal of Equine Veterinary Science 50 (2017) 116–120 Contents lists available at ScienceDirect Journal of Equine Veterinary Science journal homepage: www.j-evs.com Original Research Polysaccharide Treatment Reduces Gastric Ulceration in Active Horses Nathan Slovis* McGee Medical Center, Hagyard Equine Medical Institute, Lexington, KY article info abstract Article history: Equine gastric ulceration effects condition, performance, and behavior. Prevalence of ulcers Received 16 August 2016 in horses can reach 80% to 100%. After reviewing the literature, we propose an oral Received in revised form 17 November 2016 polysaccharide preparation will be effective in treating equine gastric ulceration. Ten adult Accepted 17 November 2016 horses with gastric ulceration were used to evaluate the clinical efficacy of a poly- Available online 30 November 2016 saccharide gel containing a blend of hyaluronan and schizophyllan for 30 days. Post- treatment gastroscopies were conducted to determine treatment findings, and images Keywords: were scored. Percent healing was assessed comparing initial images to posttreatment EGUS fi Hyaluronan ndings. Of the horses treated with the combinational therapy, 90% showed complete Sodium hyaluronate resolution and/or improvement in ulcerative areas, increased appetite, weight gain, and Polysaccharide positive behavioral changes. This study provides evidence that gastric ulceration in active Gastric ulcer horses can be successfully treated with a naturally safe and effective polysaccharide blend Schizophyllan of hyaluronan and schizophyllan. Ó 2016 Elsevier Inc. All rights reserved. 1. Introduction pepsin, bile acids, and organic acids) and mucosal protec- tive factors (mucus, bicarbonate) [1]. Glandular gastric ul- 1.1. Gastric Ulceration in Horses cers are most likely due to decreased blood flow, mucus production, and bicarbonate secretion.
  • The Structure of a P-(1-*3)-D-Glucan from Yeast Cell Walls by DAVID J

    The Structure of a P-(1-*3)-D-Glucan from Yeast Cell Walls by DAVID J

    Biochem. J. (1973) 135, 19-30 19g Printed in Great Britain The Structure of a P-(1-*3)-D-Glucan from Yeast Cell Walls By DAVID J. MANNERS, ALAN J. MASSON and JAMES C. PATTERSON Department ofBrewing and Biological Sciences, Heriot- Watt University, Edinburgh EH1 IHX, U.K. (Received 2 February 1973) Yeast glucan as normally prepared by various treatments of yeast (Saccharomyces cerevisiae) cell walls to remove mannan and glycogen is still heterogeneous. The major component (about 85 %) is a branched fi-(1 -+3)-glucan of high molecular weight (about 240000) containing 3% of f-(1 -÷6)-glucosidic interchain linkages. The minor com- ponent is a branched ,-(I -÷6)-glucan. A comparison of our results with those of other workers suggests that different glucan preparations may differ in the degree of hetero- geneity and that the major fl-(1 -*3)-glucan component may vary considerably in degree of branching. The structure of the polysaccharide components of also incorrect. We now describe a reassessment of yeast cell walls has been the subject of numerous our previous experimental results (Manners & studies (for reviews, see Phaff, 1963, 1971; Mac- Patterson, 1966), together with additional informa- William, 1970). In this earlier work, the cell wall of tion, which leads to the conclusion that the major baker's yeast (Saccharomyces cerevisiae) has been glucan component of yeast cell walls has a branched regarded as a complex containing glucan, mannan, structure, containing about 3 % of f-(! -+6)-D-gluco- small amounts ofchitin, phosphate, lipid and protein, sidic interchain linkages. The results oi an examina- part of the latter being enzymic.
  • Complexity of the Ruminococcus Flavefaciens Cellulosome Reflects an Expansion in Glycan Recognition

    Complexity of the Ruminococcus Flavefaciens Cellulosome Reflects an Expansion in Glycan Recognition

    Complexity of the Ruminococcus flavefaciens cellulosome reflects an expansion in glycan recognition Immacolata Vendittoa,b,1, Ana S. Luisa,b,1, Maja Rydahlc,1, Julia Schückelc,1, Vânia O. Fernandesa,d, Silvia Vidal-Melgosac, Pedro Bulea, Arun Goyale, Virginia M. R. Piresa, Catarina G. Douradoa, Luís M. A. Ferreiraa,d, Pedro M. Coutinhof, Bernard Henrissatf,g,h, J. Paul Knoxi, Arnaud Basléb, Shabir Najmudina, Harry J. Gilbertb,2, William G. T. Willatsc,2, and Carlos M. G. A. Fontesa,d,2 aInterdisciplinary Centre of Research in Animal Health, Faculdade de Medicina Veterinária, Universidade de Lisboa, Pólo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal; bInstitute for Cell and Molecular Biosciences, Newcastle University, Newcastle upon Tyne NE2 4HH, United Kingdom; cDepartment of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark; dNZYTech Genes & Enzymes, Campus do Lumiar, 1649-038 Lisbon, Portugal; eDepartment of Biotechnology, Indian Institute of Technology Guwahati, Guwahati, Assam, India; fArchitecture et Fonction des Macromolécules Biologiques, UMR 7857 CNRS, Aix-Marseille University, F-13288 Marseille, France; gInstitut National de la Recherche Agronomique, USC 1408 Architecture et Fonction des Macromolécules Biologiques, F-13288 Marseille, France, hDepartment of Biological Sciences, King Abdulaziz University, Jeddah, Saudi Arabia; and iCentre for Plant Sciences, University of Leeds, Leeds LS2 9JT, United Kingdom Edited by Arnold L. Demain, Drew University, Madison, NJ, and approved May 6, 2016 (received for review January 28, 2016) The breakdown of plant cell wall (PCW) glycans is an important termini of glycans (exo-type) in a binding site that adopts a pocket biological and industrial process.
  • Oat Bran Beta-Glucan : the New Go-To Nutrition Ingredient

    Oat Bran Beta-Glucan : the New Go-To Nutrition Ingredient

    OAT BRAN BETA-GLUCAN : THE NEW GO-TO NUTRITION INGREDIENT Cholesterol Reduction | Glycaemic Response Weight Management | Digestive Health A NEW FORCE IN HEALTH & WELLBEING Oat bran leads the way $ Rich in beta-glucan, which is 442 ILLION Around an exceptionally healthy soluble B fiber, oat bran has emerged as The global weight % management market 8.5 a powerful force in the nutrition will be worth industry. Natural, easy to process, $442 billion in 2020, up from of adults aged 18 and 1 over had and offering multiple health $215 billion in 2016 raised blood glucose in 20142 benefits, it is rapidly becoming a go-to ingredient for health and wellness brands and manufacturers The global market for digestive health and health-conscious consumers solutions is worth $5.7bn – including worldwide. $2.7bn in North America, $1.2bn in Europe and $1.5bn in Asia3 The number of new product launches containing oat bran increased by 120% bn between 2012 and 2017, according to data $2.7 $1.5bn $1.2bn from Mintel. Several major companies have developedRIPRIP products made with oat fiber bran. Its popularity is no surprise. Oat beta-glucan has been shown to reduce cholesterol, maintain healthy blood sugar levels after eating and to promote gut health. As a result, it is the natural choice of ingredient for 31% of all deaths globally cholesterol reduction and reducing the risk of are caused by CVD cardiovascular disease (CVD), and to deliver % That’s equivalent to 17.7 benefits for glycaemic control and digestive 31 million deaths4 health. Approved health claims Oat beta-glucan is the subject of approved health claims In addition, EFSA recognized the high level of evidence in most countries that offer detailed nutritional guidelines linking oat beta-glucan with glycaemic control and to their populations.
  • Β-Glucans: Relationships Between Modification, Conformation and Functional Activities

    Β-Glucans: Relationships Between Modification, Conformation and Functional Activities

    Review β-Glucans: Relationships between Modification, Conformation and Functional Activities Qiang Wang 1, Xiaojing Sheng 1, Aimin Shi 1, Hui Hu 1, Ying Yang 1, Li Liu 1, Ling Fei 2 and Hongzhi Liu 1,* 1 Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Beijing 100193, China; [email protected] (Q.W.); [email protected] (X.S.); [email protected] (A.S.); [email protected] (H.H.); [email protected] (Y.Y.); [email protected] (L.L.) 2 Cornell University, Robert Frederick Smith School of Chemical and Biomolecular Engineering, Ithaca, NY 14850, USA; [email protected] * Correspondence: [email protected]; Tel.: +86-10-6281-8455 Academic Editor: Quan-Bin Han Received: 15 December 2016; Accepted: 17 January 2017; Published: 9 February 2017 Abstract: β-glucan is a type of polysaccharide which widely exists in bacteria, fungi, algae, and plants, and has been well known for its biological activities such as enhancing immunity, antitumor, antibacterial, antiviral, and wound healing activities. The conformation of β-glucan plays a crucial role on its biological activities. Therefore, β-glucans obtained from different sources, while sharing the same basic structures, often show different bioactivities. The basic structure and inter-molecular forces of polysaccharides can be changed by modification, which leads to the conformational transformation in solution that can directly affect bioactivity. In this review, we will first determine different ways to modify β-glucan molecules including physical methods, chemical methods, and biological methods, and then reveal the relationship of the flexible helix form of the molecule chain and the helix conformation to their bioactivities.
  • Amino Sugar-Containing Glucan, Method for Producing Same and Use of Same

    Amino Sugar-Containing Glucan, Method for Producing Same and Use of Same

    (19) TZZ ¥_T (11) EP 2 636 748 A1 (12) EUROPEAN PATENT APPLICATION published in accordance with Art. 153(4) EPC (43) Date of publication: (51) Int Cl.: 11.09.2013 Bulletin 2013/37 C12P 19/26 (2006.01) A61K 47/36 (2006.01) C08B 37/00 (2006.01) (21) Application number: 11837764.7 (86) International application number: (22) Date of filing: 07.11.2011 PCT/JP2011/006223 (87) International publication number: WO 2012/060110 (10.05.2012 Gazette 2012/19) (84) Designated Contracting States: • KUBO, Akiko AL AT BE BG CH CY CZ DE DK EE ES FI FR GB Osaka-shi GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO Osaka 555-8502 (JP) PL PT RO RS SE SI SK SM TR • YANASE, Michiyo Osaka-shi (30) Priority: 05.11.2010 JP 2010249082 Osaka 555-8502 (JP) (71) Applicant: Ezaki Glico Co., Ltd. (74) Representative: UEXKÜLL & STOLBERG Osaka-shi Patentanwälte Osaka 555-8502 (JP) Beselerstraße 4 22607 Hamburg (DE) (72) Inventors: • TAKAHA, Takeshi Osaka-shi Osaka 555-8502 (JP) (54) AMINO SUGAR-CONTAINING GLUCAN, METHOD FOR PRODUCING SAME AND USE OF SAME (57) An object of the present invention is to provide present at a position other than the non-reducing ends a glucosamine-containing glucan, a modified product of the branched α-1,4-glucan, wherein the degree of po- and a conjugate thereof. lymerization of the glucan is 15 or more and 4 x 105 or The glucosamine-containing glucan of the present less. Theglucosamine-containingglucan of the present invention is a glucosamine-containing glucan wherein invention can be provided by allowing an α-glucan phos- the glucan has a plurality of non-reducing ends and at phorylase to act on an aqueous solution comprising a least one glucosamine residue is bound via anα -1,4- branched α-1,4-glucan and glucosamine-1-phosphate.