115
Andersson, A. A. M., Armo, E., Grangeon, E., Fredriksson, H., Andersson, R., & Aman, P. (2004).
Molecular weight and structure units of (1→3, 1→4)-β-glucans in dough and bread made from
hull-less barley milling fractions. Journal of Cereal Science, 40, 195–204.
Andersson, K., Svedberg, K., Lindholmb, M., Ostec, R., & Hellstranda, P. (2010). Oats (Avena
sativa) reduce atherogenesis in LDL-receptor-deficient mice. Atherosclerosis, 212, 93–99.
Auinger, A., Riede, L., Bothe, G., Busch, R., & Gruenwald, J. (2013). Yeast (1,3)-(1,6)-β-glucan
helps to maintain the body’s defence against pathogens: A double-blind, randomized,
placebo- controlled, multicentric study in healthy subjects. European Journal of Nutrition, 52,
1913–1918.
Babu, L. R. (2015). Green extraction techniques, structural analysis and antioxidant activites of
β-glucan present in oats. International Journal of Latest Trends in Engineering and Technology,
5(4), 125–135.
Bae, I., Lee, S., Kim, S., & Lee, H. (2009). Effect of partially hydrolyzed oat β-glucan on the
weight gain and lipid profile of mice. Food Hydrocolloids, 23, 2016–2021.
Baschong, W., Monglat, S., & Ochs, D. (2009). Glucan compositions. US Patent 0156563 A1.
Beer, M. U., Wood, P. J., & Weisz, J. (1997). Molecular weight distribution and (1→3) (1→4)-β-Dglucan content of consecutive extracts of various oats and barley cultivars. Cereal Chemistry,
74, 476–480.
Behall, K. M., Scholfield, D. J., & Hallfrisch, J. (2004). Diets containing barley significantly
reduce lipids in mildly hypercholesterolemic men and women. The American Journal of
Clinical Nutrition, 80, 1185–1193.
Benito-Román, O., Alonso, E., & Cocero, M. J. (2013). Ultrasound-assisted extraction of β-glucans
from barley. LWT - Food Science and Technology, 50(1), 57–63.
Benito-Román, O., Alonso, E., & Lucas, S. (2011). Optimization of the β-glucan extraction conditions from different waxy barley cultivars. Journal of Cereal Science, 53(3), 271–276.
Berdal, M., Appelbom, H. I., Eikrem, J. H., Lund, A., Zykova, S., & Busund, L. T. (2007).
Aminated β-1,3-D-glucan improves wound healing in diabetic db/db mice. Wound Repair and
Regeneration, 15, 825–832.
Bobek, P., Ozdin, L., & Kajaba, I. (1996a). Dose-dependent hypocholesterolaemic effect of oyster
mushroom (Pleurotus ostreatus) in rats. Physiological Research, 46, 327–329.
Bobek, P., Ozdın, L., & Kuniak, L. (1996b). Effect of oyster mushroom (Pleurotus ostreatus) and
its ethanolic extract in diet on absorption and turnover of cholesterol in hypercholesterolemic
rat. Food/Nahrung, 40, 222–224.
Bohn, J. A., & Miller, J. N. (1995). (1→3)-β-D-Glucans as biological response modifiers: A review
of structure–functional activity relationships. Carbohydrate Polymers, 28, 3–14.
Brandi, J., Oliveira, E. C., Monteiro, N. K., Vasconcelos, A. F. D., Dekker, R. F. H., Barbosa,
A. M., … Silva, J. M. L. C. (2011). Chemical modification of botryosphaeran: Structural
characterization and anticoagulant activity of a water-soluble sulfonated (1→ 3)(1→ 6)-β-Dglucan. Journal of Microbiology and Biotechnology, 21, 1036–1042.
Brennan, C. S., & Cleary, L. J. (2005). The potential use of cereal (1→3, 1→4)-β-d-glucansas
functional food ingredients. Journal of Cereal Science, 42(1), 1–13.
Brennan, M. A., Derbyshire, E., Tiwari, B. K., & Brennan, C. S. (2013). Integration of β-glucan
fibre rich fractions from barley and mushrooms to form healthy extruded snacks. Plant Foods
for Human Nutrition, 68(1), 78–82.
Brown, G. D., & Gordon, S. (2003). Fungal β-glucans and mammalian immunity. Immunity, 19,
311–315.
Brown, G. D., & Gordon, S. (2005). Immune recognition of fungal β-glucans. Cellular
Microbiology, 7, 471–479.
Burkus, Z., & Temelli, F. (2000). Stabilization of emulsions and foams using barley β-glucan.
Food Research International, 33, 27–33.
Carvalho, J. C. T., Perazzo, F. F., Machado, L., & Bereau, D. (2013). Biologic activity and biotechnological development of natural products. BioMed Research International, 2013, 1–4.
Beta-Glucans
Andersson, A. A. M., Armo, E., Grangeon, E., Fredriksson, H., Andersson, R., & Aman, P. (2004).
Molecular weight and structure units of (1→3, 1→4)-β-glucans in dough and bread made from
hull-less barley milling fractions. Journal of Cereal Science, 40, 195–204.
Andersson, K., Svedberg, K., Lindholmb, M., Ostec, R., & Hellstranda, P. (2010). Oats (Avena
sativa) reduce atherogenesis in LDL-receptor-deficient mice. Atherosclerosis, 212, 93–99.
Auinger, A., Riede, L., Bothe, G., Busch, R., & Gruenwald, J. (2013). Yeast (1,3)-(1,6)-β-glucan
helps to maintain the body’s defence against pathogens: A double-blind, randomized,
placebo- controlled, multicentric study in healthy subjects. European Journal of Nutrition, 52,
1913–1918.
Babu, L. R. (2015). Green extraction techniques, structural analysis and antioxidant activites of
β-glucan present in oats. International Journal of Latest Trends in Engineering and Technology,
5(4), 125–135.
Bae, I., Lee, S., Kim, S., & Lee, H. (2009). Effect of partially hydrolyzed oat β-glucan on the
weight gain and lipid profile of mice. Food Hydrocolloids, 23, 2016–2021.
Baschong, W., Monglat, S., & Ochs, D. (2009). Glucan compositions. US Patent 0156563 A1.
Beer, M. U., Wood, P. J., & Weisz, J. (1997). Molecular weight distribution and (1→3) (1→4)-β-Dglucan content of consecutive extracts of various oats and barley cultivars. Cereal Chemistry,
74, 476–480.
Behall, K. M., Scholfield, D. J., & Hallfrisch, J. (2004). Diets containing barley significantly
reduce lipids in mildly hypercholesterolemic men and women. The American Journal of
Clinical Nutrition, 80, 1185–1193.
Benito-Román, O., Alonso, E., & Cocero, M. J. (2013). Ultrasound-assisted extraction of β-glucans
from barley. LWT - Food Science and Technology, 50(1), 57–63.
Benito-Román, O., Alonso, E., & Lucas, S. (2011). Optimization of the β-glucan extraction conditions from different waxy barley cultivars. Journal of Cereal Science, 53(3), 271–276.
Berdal, M., Appelbom, H. I., Eikrem, J. H., Lund, A., Zykova, S., & Busund, L. T. (2007).
Aminated β-1,3-D-glucan improves wound healing in diabetic db/db mice. Wound Repair and
Regeneration, 15, 825–832.
Bobek, P., Ozdin, L., & Kajaba, I. (1996a). Dose-dependent hypocholesterolaemic effect of oyster
mushroom (Pleurotus ostreatus) in rats. Physiological Research, 46, 327–329.
Bobek, P., Ozdın, L., & Kuniak, L. (1996b). Effect of oyster mushroom (Pleurotus ostreatus) and
its ethanolic extract in diet on absorption and turnover of cholesterol in hypercholesterolemic
rat. Food/Nahrung, 40, 222–224.
Bohn, J. A., & Miller, J. N. (1995). (1→3)-β-D-Glucans as biological response modifiers: A review
of structure–functional activity relationships. Carbohydrate Polymers, 28, 3–14.
Brandi, J., Oliveira, E. C., Monteiro, N. K., Vasconcelos, A. F. D., Dekker, R. F. H., Barbosa,
A. M., … Silva, J. M. L. C. (2011). Chemical modification of botryosphaeran: Structural
characterization and anticoagulant activity of a water-soluble sulfonated (1→ 3)(1→ 6)-β-Dglucan. Journal of Microbiology and Biotechnology, 21, 1036–1042.
Brennan, C. S., & Cleary, L. J. (2005). The potential use of cereal (1→3, 1→4)-β-d-glucansas
functional food ingredients. Journal of Cereal Science, 42(1), 1–13.
Brennan, M. A., Derbyshire, E., Tiwari, B. K., & Brennan, C. S. (2013). Integration of β-glucan
fibre rich fractions from barley and mushrooms to form healthy extruded snacks. Plant Foods
for Human Nutrition, 68(1), 78–82.
Brown, G. D., & Gordon, S. (2003). Fungal β-glucans and mammalian immunity. Immunity, 19,
311–315.
Brown, G. D., & Gordon, S. (2005). Immune recognition of fungal β-glucans. Cellular
Microbiology, 7, 471–479.
Burkus, Z., & Temelli, F. (2000). Stabilization of emulsions and foams using barley β-glucan.
Food Research International, 33, 27–33.
Carvalho, J. C. T., Perazzo, F. F., Machado, L., & Bereau, D. (2013). Biologic activity and biotechnological development of natural products. BioMed Research International, 2013, 1–4.
Beta-Glucans