Biotechnological Addition of β-Glucans from Cereals, Mushrooms and Yeasts in Foods and Animal Feed

Varied cereal plants including, mushrooms, yeast, bacteria and algae are important sources of β-glucans, and many extraction procedures have been used in order to recover these valuable naturally occurring polysaccharides. The rheological and molecular properties of β-glucans can be utilized to be i...

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Autores principales:	Viola Chiozzi, Christos Eliopoulos, Giorgos Markou, Dimitrios Arapoglou, Sofia Agriopoulou, Hesham A. El Enshasy, Theodoros Varzakas
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	β-glucan dietary fiber fiber incorporation nutritional quality beneficial health effects metabolic health parameters Chemical technology TP1-1185 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/9044ec39ad144fbcae67925f03a10626
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spelling	oai:doaj.org-article:9044ec39ad144fbcae67925f03a106262021-11-25T18:50:07ZBiotechnological Addition of β-Glucans from Cereals, Mushrooms and Yeasts in Foods and Animal Feed10.3390/pr91118892227-9717https://doaj.org/article/9044ec39ad144fbcae67925f03a106262021-10-01T00:00:00Zhttps://www.mdpi.com/2227-9717/9/11/1889https://doaj.org/toc/2227-9717Varied cereal plants including, mushrooms, yeast, bacteria and algae are important sources of β-glucans, and many extraction procedures have been used in order to recover these valuable naturally occurring polysaccharides. The rheological and molecular properties of β-glucans can be utilized to be incorporated into various foods and to offer properties extremely beneficial to human health. Their functional effects are mainly determined by their molecular and structural characteristics. Consumption of foods fortified and enriched with β-glucans can contribute to the treatment of certain chronic diseases. Reduced cholesterol, cardiovascular and diabetic risk and moderate glycemic response of foods have been recorded with the consumption of these biologically active compounds. In addition, β-glucans are characterized by anti-cancer, antioxidant, anti-inflammatory and antiviral activities. As β-glucans interact with the foods in which they are incorporated, this review aims to discuss recent applications with quality and nutritional results of β-glucans incorporation with foods such as beverages, dairy, bakery, meat and pasta products, as well as their addition in animal feeds and their uses in other fields such as medicine.Viola ChiozziChristos EliopoulosGiorgos MarkouDimitrios ArapoglouSofia AgriopoulouHesham A. El EnshasyTheodoros VarzakasMDPI AGarticleβ-glucandietary fiberfiber incorporationnutritional qualitybeneficial health effectsmetabolic health parametersChemical technologyTP1-1185ChemistryQD1-999ENProcesses, Vol 9, Iss 1889, p 1889 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	β-glucan dietary fiber fiber incorporation nutritional quality beneficial health effects metabolic health parameters Chemical technology TP1-1185 Chemistry QD1-999
spellingShingle	β-glucan dietary fiber fiber incorporation nutritional quality beneficial health effects metabolic health parameters Chemical technology TP1-1185 Chemistry QD1-999 Viola Chiozzi Christos Eliopoulos Giorgos Markou Dimitrios Arapoglou Sofia Agriopoulou Hesham A. El Enshasy Theodoros Varzakas Biotechnological Addition of β-Glucans from Cereals, Mushrooms and Yeasts in Foods and Animal Feed
description	Varied cereal plants including, mushrooms, yeast, bacteria and algae are important sources of β-glucans, and many extraction procedures have been used in order to recover these valuable naturally occurring polysaccharides. The rheological and molecular properties of β-glucans can be utilized to be incorporated into various foods and to offer properties extremely beneficial to human health. Their functional effects are mainly determined by their molecular and structural characteristics. Consumption of foods fortified and enriched with β-glucans can contribute to the treatment of certain chronic diseases. Reduced cholesterol, cardiovascular and diabetic risk and moderate glycemic response of foods have been recorded with the consumption of these biologically active compounds. In addition, β-glucans are characterized by anti-cancer, antioxidant, anti-inflammatory and antiviral activities. As β-glucans interact with the foods in which they are incorporated, this review aims to discuss recent applications with quality and nutritional results of β-glucans incorporation with foods such as beverages, dairy, bakery, meat and pasta products, as well as their addition in animal feeds and their uses in other fields such as medicine.
format	article
author	Viola Chiozzi Christos Eliopoulos Giorgos Markou Dimitrios Arapoglou Sofia Agriopoulou Hesham A. El Enshasy Theodoros Varzakas
author_facet	Viola Chiozzi Christos Eliopoulos Giorgos Markou Dimitrios Arapoglou Sofia Agriopoulou Hesham A. El Enshasy Theodoros Varzakas
author_sort	Viola Chiozzi
title	Biotechnological Addition of β-Glucans from Cereals, Mushrooms and Yeasts in Foods and Animal Feed
title_short	Biotechnological Addition of β-Glucans from Cereals, Mushrooms and Yeasts in Foods and Animal Feed
title_full	Biotechnological Addition of β-Glucans from Cereals, Mushrooms and Yeasts in Foods and Animal Feed
title_fullStr	Biotechnological Addition of β-Glucans from Cereals, Mushrooms and Yeasts in Foods and Animal Feed
title_full_unstemmed	Biotechnological Addition of β-Glucans from Cereals, Mushrooms and Yeasts in Foods and Animal Feed
title_sort	biotechnological addition of β-glucans from cereals, mushrooms and yeasts in foods and animal feed
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/9044ec39ad144fbcae67925f03a10626
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Biotechnological Addition of β-Glucans from Cereals, Mushrooms and Yeasts in Foods and Animal Feed

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