111
It was also reported that a protein bound polysaccharide (PBP) extracted from
Phellinus linteus had an anti-proliferative effect for SW-480 human colon cancer
cells (Li et al. 2004a, b).
Antitumor activities of low molecular weight β-glucan obtained from oats were
also investigated in cancer cells: Me45, A431 and normal HaCaT and murine macrophages P388/D1. The low molecular weight β-glucan from oat significantly
deceased cancer cells viability, while for the normal cells it was non-toxic.
Immunocytochemical ABC analysis showed that β-glucan induced strong expression of caspase-12 in both cancer cell lines, while in HaCaT cells ABC reaction was
significantly lower and in P388/D1 cell line ABC reaction was negative (Choromanska
et al. 2015). Similarly, Murphy et al. (2004) reported that oat β-glucan administration
decreased lung tumor foci, increased macrophage cytotoxicity, and decreased the
metastatic spread of injected melanoma cells.
Recent Advances in Application of Beta-Glucan
β-glucans have great potential in a wide variety of fields due to their conformation
arrangement, gel-forming capacity and potent pharmacological properties.
Applications in Foods
β-Glucans have traditionally been used in foods as ingredients to technically
improve their physical properties (rheological, texture), but can also improve the
sensorial characteristics and provide important health benefits due to their biological functions (Kagimura et al. 2015; Laroche and Michaud 2007; Thammakiti
et al. 2004).
Physiochemical properties of β-glucans show great tendency to use this valuable
ingredient for preparation of various foods such as, ice creams, sauces, and salad
dressings (Wood 1986). Due to stabilizing and hydrocolloid nature of β-glucan
which makes it an alternative to guar gum, xanthan gum, locust bean gum, and gum
arabic, and thus its major use in food could be for frozen ready-to-eat foods (Lyly
et al. 2004). β-glucan has vital properties as a thickening agent for beverages,
sauces, ice creams, and salad dressings (Temelli et al. 2004; Wood 1986). There are
reports that β-glucan sourced from barley and mushrooms has great tendency to
enrich snack products that have exerted better physical and textural characteristics
when compared with a control recipe. Such β-glucan-containing products may
increase the possibility of controlling glycemic responses to an appropriate condition (Brennan et al. 2013; Tosh 2013). Using a response surface methodology technique, effects of resistant starch, β-glucan, and simple starch on sausages has been
studied and every treatment influenced most of the physical and sensory parameters.
β-glucan in combination with resistant starch produced a softer texture in sausages
Beta-Glucans
It was also reported that a protein bound polysaccharide (PBP) extracted from
Phellinus linteus had an anti-proliferative effect for SW-480 human colon cancer
cells (Li et al. 2004a, b).
Antitumor activities of low molecular weight β-glucan obtained from oats were
also investigated in cancer cells: Me45, A431 and normal HaCaT and murine macrophages P388/D1. The low molecular weight β-glucan from oat significantly
deceased cancer cells viability, while for the normal cells it was non-toxic.
Immunocytochemical ABC analysis showed that β-glucan induced strong expression of caspase-12 in both cancer cell lines, while in HaCaT cells ABC reaction was
significantly lower and in P388/D1 cell line ABC reaction was negative (Choromanska
et al. 2015). Similarly, Murphy et al. (2004) reported that oat β-glucan administration
decreased lung tumor foci, increased macrophage cytotoxicity, and decreased the
metastatic spread of injected melanoma cells.
Recent Advances in Application of Beta-Glucan
β-glucans have great potential in a wide variety of fields due to their conformation
arrangement, gel-forming capacity and potent pharmacological properties.
Applications in Foods
β-Glucans have traditionally been used in foods as ingredients to technically
improve their physical properties (rheological, texture), but can also improve the
sensorial characteristics and provide important health benefits due to their biological functions (Kagimura et al. 2015; Laroche and Michaud 2007; Thammakiti
et al. 2004).
Physiochemical properties of β-glucans show great tendency to use this valuable
ingredient for preparation of various foods such as, ice creams, sauces, and salad
dressings (Wood 1986). Due to stabilizing and hydrocolloid nature of β-glucan
which makes it an alternative to guar gum, xanthan gum, locust bean gum, and gum
arabic, and thus its major use in food could be for frozen ready-to-eat foods (Lyly
et al. 2004). β-glucan has vital properties as a thickening agent for beverages,
sauces, ice creams, and salad dressings (Temelli et al. 2004; Wood 1986). There are
reports that β-glucan sourced from barley and mushrooms has great tendency to
enrich snack products that have exerted better physical and textural characteristics
when compared with a control recipe. Such β-glucan-containing products may
increase the possibility of controlling glycemic responses to an appropriate condition (Brennan et al. 2013; Tosh 2013). Using a response surface methodology technique, effects of resistant starch, β-glucan, and simple starch on sausages has been
studied and every treatment influenced most of the physical and sensory parameters.
β-glucan in combination with resistant starch produced a softer texture in sausages
Beta-Glucans