Selected physiological activities and health promoting properties of cereal beta-glucans. A review

• Autorzy: Suchecka D. , Gromadzka-Ostrowska J. , Zyla E. , Harasym J.P. , Oczkowski M.
• Języki publikacji: EN

Abstrakty

EN

Cereal beta-glucans are linear homoglucose polymers found in endosperm and sub-aleurone layer of grain, consisting mostly of water-soluble fraction and exerting different specific biological activities. In this review beneficial effects of oat and barley purified beta-glucans on immunity, gastrointestinal tract health and inflammatory diseases treatment in animals are presented. Oat and barley beta-glucans interact with innate immune system cells and affect pro- and anti-inflammatory cytokines production leading to alleviation of inflammation. Few recent in vitro and in vivo studies showed also a prebiotic effect of cereal beta-glucans due to fermentation of these polysaccharides by beneficial gut microbiota. Barley and oat beta-glucans stimulate growth of Lactobacilli and positively affect large intestine content of short-chain fatty acids, faecal water content, pH value and decrease ammonia level in animals. Studies on farm animals, especially pigs, show that cereal beta-glucans can beneficially affect gastrointestinal tract functions and immunity of animals mainly due to their prebiotic activity and interactions with immune cell system. Beta-glucans tend to reduce body weight gain and may help to prevent obesity. The health-promoting properties of barley and oat beta-glucans should be taken into account when formulating diets for farm and companion animals.

• Wydawca: -
• Czasopismo: Journal of Animal and Feed Sciences
• Rocznik: 2017
• Tom: 26
• Numer: 3
• Opis fizyczny: p.183-191

Twórcy

autor

Suchecka D.

• Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland

autor

Gromadzka-Ostrowska J.

• Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland

autor

Zyla E.

• Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland

autor

Harasym J.P.

• Department of Biotechnology and Food Analysis, Institute of Chemistry and Food Technology,Wrocław University of Economics, Komandorska 118/120, 53-345 Wrocław, Poland

autor

Oczkowski M.

• Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland

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Identyfikatory

DOI

10.22358/jafs/70066/2017