Beta-Glucan as a Novel Functional Fiber: Functional Properties, Health Benefits and Food Applications

Zeynep Sinangil; Özge Taştan; Taner Baysal

Beta-Glucan as a Novel Functional Fiber: Functional Properties, Health Benefits and Food Applications

2022

Zeynep Sinangil | Özge Taştan | Taner Baysal

Recently the demand for functional food components such as prebiotics, probiotics, and phenolic compounds are increased. Nowadays, β-glucan, dietary fiber, and biologically active natural polysaccharide, exhibit properties like a prebiotic effect and immune system support. Furthermore, clinical studies have shown that daily intake of 250-500 mg β-glucan has several benefits on the immune system, showing low glycemic index, antimicrobial and anti-inflammatory properties. It is a polysaccharide composed of D-glucose monomers connected with β-glycoside bonds, found in natural sources like yeast (Saccharomyces cerevisiae), some edible mushrooms, algae, and cereal grains. β-Glucan is more resistant and preserves its stability during food processing technologies (drying, freezing, etc.). Especially, β-glucan originated from baker's yeast (S. cerevisiae) has many immunostimulatory properties, such as hypoglycemic, anti-inflammatory, immune-modulatory, antioxidant, and anticancer activities. Also, the utilization of β-glucan in the food industry has increased regarding to their techno-functional properties like gelation, viscosity, solubility, and encapsulating agent. Therefore, this review highlights recently published research results on the functional properties, health benefits and clinical studies, the effects on the interaction with the other food compounds, and the potential food applications of β-glucans.

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