DOI: 10.36347/sjavs.2018.v05i03.002

Pages: 130-140

(1,3;1,4)-β-D-glucan is a soluble fiber, which is readily available in oat, barley and wheat grains that have been gaining interest due to its multiple bioactive and functional properties. In vitro and In vivo studies in animals and humans have proven and documented its beneficial role in reducing the risks of coronary heart disease, maintain insulin resistance, immune modulating properties and control dyslipidemia, hypertension and obesity. The fermentability of (1,3;1,4)-β-D-glucans and its ability to create very viscous solutions in the human gut brings these great health benefits. The viscosity of (1,3;1,4)-β-D-glucan depends on the physicochemical properties such as molecular weight, solubility, and concentration. The extraction conditions influence the rheology, viscosity, and molecular weight of (1,3;1,4)-β-D-glucan. Physicochemical properties of (1,3;1,4)-β-D-glucan are strongly affected by the genetic attributes and environmental condition. Members of the cellulose synthases (CesA) and cellulose synthase-like (Csl) genes superfamily responsible for the (1,3;1,4)-β-D-glucan synthesis. (1,3;1,4)-β-D-glucan as a food ingredient is broadly taken into consideration since its dual activity to increase the content of food products and to enrich their health properties. The wide range of effectiveness reported is explained by the properties of the β-glucan in the diets used, as well as the dose. This review provides comprehensive overview of the β-glucan including properties, applications, health benefits and recent advances of (1,3;1,4)-β-D-glucan research in several aspects.