Cereal β-d-Glucans in Food Processing Applications and Nanotechnology Research.

Cereal (1,3)(1,4)-β-d-glucans, known as β-d-glucans, are cell wall polysaccharides observed in selected plants of grasses, and oats and barley are their good natural sources. Thanks to their physicochemical properties β-d-glucans have therapeutic and nutritional potential and a specific place for their functional characteristics in diverse food formulations. They can function as thickeners, stabilizers, emulsifiers, and textural and gelation agents in beverages, bakery, meat, and extruded products.

Unraveling the Potential of β-D-Glucans in : From Characterization to Biosynthesis and Factors Affecting the Content.

This review consolidates current knowledge on β-D-glucans in and presents current findings and connections that expand our understanding of the characteristics, functions, and applications of this cell wall polysaccharide. By associating information from multiple disciplines, the review offers valuable insights for researchers, practitioners, and consumers interested in harnessing the benefits of β-D-glucans in various fields. The review can serve as a valuable resource for plant biology researchers, cereal breeders, and plant-based food producers, providing insights into the potential of β-D-glucans and opening new avenues for future research and innovation in the field of this bioactive and functional ingredient.

The Cell-Wall β-d-Glucan in Leaves of Oat ( L.) Affected by Fungal Pathogen f. sp. .

In addition to the structural and storage functions of the (1,3; 1,4)-β-d-glucans (β-d-glucan), the possible protective role of this polymer under biotic stresses is still debated. The aim of this study was to contribute to this hypothesis by analyzing the β-d-glucans content, expression of related cellulose synthase-like () , , genes, content of chlorophylls, and β-1,3-glucanase content in oat ( L.) leaves infected with the commonly occurring oat fungal pathogen, f.

Study of Dynamic Accumulation in β-D-Glucan in Oat ( L.) during Plant Development.

Oat is an important natural source of β-D-glucan. This polysaccharide of the cell wall of selected cereals is known for a number of health-promoting effects, such as reducing the level of cholesterol in the blood serum, stabilizing the level of blood glucose, or enhancing immunity. β-D-glucan has positive effects in the plant itself.

Selected Physico-Chemical, Nutritional, Antioxidant and Sensory Properties of Wheat Bread Supplemented with Apple Pomace Powder as a By-Product from Juice Production.

The present article aimed to study the effects of four selected concentrations (1%, 2%, 5%, and 10%) of apple pomace powder (APP), obtained from juice production, on the nutritional value and selected physico-chemical, antioxidant, and sensory properties of wheat bread. We have found that the ash and total carbohydrate contents, total polyphenols content, and antioxidant activity of the supplemented bread loaves were markedly higher (p < 0.05) as compared to the control ones.

Formation of Potential Heterotic Groups of Oat Using Variation at Microsatellite Loci.

An evaluation of polymorphism at the microsatellite loci was applied in distinguishing 85 oat ( L.) genotypes selected from the collection of genetic resources. The set of genotypes included oats with white, yellow, and brown seeds as well as a subgroup of naked oat ( var.

The Influence of Artificial Infection on Oat Grain Quality.

Adverse environmental conditions, such as various biotic and abiotic stresses, are the primary reason for decreased crop productivity. Oat, as one of the world's major crops, is an important cereal in human nutrition. The aim of this work was to analyze the effect of inoculation with two species of the genus on the selected qualitative parameters of oat grain intended for the food industry.

Relationship between the Content of β-D-Glucans and Infection with Pathogens in Oat ( L.) Plants.

In human nutrition, oats ( L.) are mainly used for their dietary fiber, β-D-glucans and protein content. The content of β-D-glucans in oat grain is 2-7% and is influenced by genetic and/or environmental factors.

Progress in the genetic engineering of cereals to produce essential polyunsaturated fatty acids.

Essential polyunsaturated fatty acids with more than two double bonds and length of carbon chain 18-22 must be taken in the diet to prevent diseases and imbalances caused by their deficiency. Terrestrial sources of polyunsaturated fatty acids are limited to only a few plant species whose large-scale cultivation is not possible and the production of their seeds and oil is ineffective. The complete biosynthetic pathway of fatty acids is known in organisms, including plants.

Antioxidant and Proteinase Inhibitory Activities of Selected Poppy (Papaver somniferum L.) Genotypes.

Poppy seeds (Papaver somniferum L.) belong to tasty food ingredients however, they should be considered also as valuable source of biologically active compounds. Content of selected metabolites, antioxidant and proteinase inhibitory activities were analyzed in vitro in extracts from seeds of fifteen poppy genotypes.

The effects of anthocyanin-rich wheat diet on the oxidative status and behavior of rats.

Aim: To evaluate the effect of food containing anthocyanin-rich wheat on oxidative status and behavior of healthy rats.

Methods: Twenty male rats were divided into the control and anthocyanin group. Oral glucose tolerance test was performed, and proteinuria and creatinine clearance were measured.

Antioxidants, Enzyme Inhibitors, and Biogenic Compounds in Grain Extracts of Barleys.

The content of biogenic compounds and the biological activities of barley (Hordeum vulgare L.)-grain extracts was evaluated. The sufficiently large and heterogeneous set of barley genotypes (100 accessions) enabled the selection of special genotypes interesting for potential industrial, pharmaceutical, and medicinal applications.