117
Cui, W., Wood, P. J., Blackwell, B., & Nikiforuk, J. (2000). Physicochemical properties and structural characterization by two dimensional NMR spectroscopy of wheat β-D-glucan-comparison
with other β-D-glucans. Carbohydrate Polymers, 41, 249–258.
Cyran, M., Izydorczyk, M. S., & Macgregor, A. W. (2002). Structural characteristics of waterextractable nonstarch polysaccharides from barley malt. Cereal Chemistry, 79, 359–366.
da Silva Araújo, V. B., de Melo, A. N. F., Costa, A. G., Castro-Gomez, R. H., Madruga, M. S., de
Souza, E. L., & Magnani, M. (2014). Followed extraction of β-glucan and mannoprotein from
spent brewer’s yeast (Saccharomyces uvarum) and application of the obtained mannoprotein as
a stabilizer in mayonnaise. Innovative Food Science and Emerging Technologies, 23, 164–170.
Daou, C., & Zhang, H. (2012). Oat β-Glucan: Its role in health promotion and prevention of diseases. Comprehensive Reviews in Food Science and Food Safety, 11, 355–365.
Delatte, S. J., Evans, J., Hebra, A., Adamson, W., Othersen, H. B., & Tagge, E. P. (2001).
Effectiveness of β-glucan collagen for treatment of partial thickness burns in children. Journal
of Pediatric Surgery, 36, 113–118.
Din, A., Anjum, F. M., Zahoor, T., & Nawaz, H. (2009). Extraction and utilization of barley
β-glucan for the preparation of functional beverage. International Journal of Agriculture and
Biology, 11(6), 737–740.
Divyasri, D., Gunasekar, V., Benny, I. S., & Ponnusami, V. (2014). A review on industrial applications of curdlan. International Journal of ChemTech Research, 6, 3000–3003.
Dong, Q., Wang, Y., Shi, L., Yao, J., Li, J., & Ma, F. (2012). A novel water-soluble β-D-glucan
isolated from the spores of Ganoderma lucidum. Carbohydrate Research, 353, 100–105.
Dongowski, G., Drzikova, B., Senge, B., Blochwitz, R., Gebhardt, E., & Habel, A. (2005).
Rheological behaviour of β-glucan preparations from oat products. Food Chemistry, 93,
279–291.
Du, B., Bian, Z. X., & Xu, B. J. (2014). Skin health promotion effects of natural beta-glucan
derived from cereals and microorganisms: A review. Phytotherapy Research, 28, 159–166.
Du, B., & Xu, B. (2014). Oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) of β-glucans from different sources with various molecular weight.
Bioactive Carbohydrates and Dietary Fibre, 3, 11–16.
European Food Safety Authority. (2010). Scientific Opinion on the substantiation of a health claim
related to oat beta-glucan and lowering blood cholesterol and reduced risk of (coronary) heart
disease pursuant to Article 14 of Regulation (EC) No 1924/2006. EFSA Journal, 8, 1885.
Falch, B. H., Espevik, T., Ryan, L., & Stokke, B. T. (2000). The cytokine stimulating activity of
(1→3)-β-D-glucans is dependent on the triple helix conformation. Carbohydrate Research,
329, 587–596.
Fang, J., Wang, Y., Lv, X., Shen, X., Ni, X., & Ding, K. (2012). Structure of a β-glucan from Grifola
frondosa and its antitumor effect by activating Dectin-1/Syk/NF-kB signaling. Glycoconjugate
Journal, 29, 365–377.
Gracher, A. H. P., Cipriani, T. R., Carbonero, E. R., Gorin, P. A. J., & Iacomini, M. (2010).
Thrombosis Research, 126, 180–187.
Granfeldt, Y., Hagander, B., & Bjoerck, I. (1995). Metabolic responses to starch in oat and wheat
products. On the importance of food structure, incomplete gelatinisation, or presence of viscous dietary fiber. European Journal of Clinical Nutrition, 49, 189–199.
Gunde-Cimerman, N., & Plemenitas, A. (2001). Hypocholesterolemic activity of the genus
pleurotus (Jacq.: Fr.) P. Kumm. (Agaricales S. I., Basidiomycetes). International Journal of
Medicinal Mushrooms, 3, 395–397.
Halliwell, B. (2003). Free radicals and other reactive species in disease. eLS. https://doi.
org/10.1038/npg.els.0002269
Handayani, D., Meyer, B. J., Chen, J. Z., Tang, P., Kwok, P. C. L., & Chan, H. K. (2012). The
comparison of the effect of oat and shiitake mushroom powder to prevent body weight gain in
rats fed high fat diet. Food and Nutrition Sciences, 3, 1009–1019.
Harman, D. (2006). Free radical theory of aging: An update. Annals of the New York Academy of
Sciences, 1067, 10–21.
Beta-Glucans
Cui, W., Wood, P. J., Blackwell, B., & Nikiforuk, J. (2000). Physicochemical properties and structural characterization by two dimensional NMR spectroscopy of wheat β-D-glucan-comparison
with other β-D-glucans. Carbohydrate Polymers, 41, 249–258.
Cyran, M., Izydorczyk, M. S., & Macgregor, A. W. (2002). Structural characteristics of waterextractable nonstarch polysaccharides from barley malt. Cereal Chemistry, 79, 359–366.
da Silva Araújo, V. B., de Melo, A. N. F., Costa, A. G., Castro-Gomez, R. H., Madruga, M. S., de
Souza, E. L., & Magnani, M. (2014). Followed extraction of β-glucan and mannoprotein from
spent brewer’s yeast (Saccharomyces uvarum) and application of the obtained mannoprotein as
a stabilizer in mayonnaise. Innovative Food Science and Emerging Technologies, 23, 164–170.
Daou, C., & Zhang, H. (2012). Oat β-Glucan: Its role in health promotion and prevention of diseases. Comprehensive Reviews in Food Science and Food Safety, 11, 355–365.
Delatte, S. J., Evans, J., Hebra, A., Adamson, W., Othersen, H. B., & Tagge, E. P. (2001).
Effectiveness of β-glucan collagen for treatment of partial thickness burns in children. Journal
of Pediatric Surgery, 36, 113–118.
Din, A., Anjum, F. M., Zahoor, T., & Nawaz, H. (2009). Extraction and utilization of barley
β-glucan for the preparation of functional beverage. International Journal of Agriculture and
Biology, 11(6), 737–740.
Divyasri, D., Gunasekar, V., Benny, I. S., & Ponnusami, V. (2014). A review on industrial applications of curdlan. International Journal of ChemTech Research, 6, 3000–3003.
Dong, Q., Wang, Y., Shi, L., Yao, J., Li, J., & Ma, F. (2012). A novel water-soluble β-D-glucan
isolated from the spores of Ganoderma lucidum. Carbohydrate Research, 353, 100–105.
Dongowski, G., Drzikova, B., Senge, B., Blochwitz, R., Gebhardt, E., & Habel, A. (2005).
Rheological behaviour of β-glucan preparations from oat products. Food Chemistry, 93,
279–291.
Du, B., Bian, Z. X., & Xu, B. J. (2014). Skin health promotion effects of natural beta-glucan
derived from cereals and microorganisms: A review. Phytotherapy Research, 28, 159–166.
Du, B., & Xu, B. (2014). Oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) of β-glucans from different sources with various molecular weight.
Bioactive Carbohydrates and Dietary Fibre, 3, 11–16.
European Food Safety Authority. (2010). Scientific Opinion on the substantiation of a health claim
related to oat beta-glucan and lowering blood cholesterol and reduced risk of (coronary) heart
disease pursuant to Article 14 of Regulation (EC) No 1924/2006. EFSA Journal, 8, 1885.
Falch, B. H., Espevik, T., Ryan, L., & Stokke, B. T. (2000). The cytokine stimulating activity of
(1→3)-β-D-glucans is dependent on the triple helix conformation. Carbohydrate Research,
329, 587–596.
Fang, J., Wang, Y., Lv, X., Shen, X., Ni, X., & Ding, K. (2012). Structure of a β-glucan from Grifola
frondosa and its antitumor effect by activating Dectin-1/Syk/NF-kB signaling. Glycoconjugate
Journal, 29, 365–377.
Gracher, A. H. P., Cipriani, T. R., Carbonero, E. R., Gorin, P. A. J., & Iacomini, M. (2010).
Thrombosis Research, 126, 180–187.
Granfeldt, Y., Hagander, B., & Bjoerck, I. (1995). Metabolic responses to starch in oat and wheat
products. On the importance of food structure, incomplete gelatinisation, or presence of viscous dietary fiber. European Journal of Clinical Nutrition, 49, 189–199.
Gunde-Cimerman, N., & Plemenitas, A. (2001). Hypocholesterolemic activity of the genus
pleurotus (Jacq.: Fr.) P. Kumm. (Agaricales S. I., Basidiomycetes). International Journal of
Medicinal Mushrooms, 3, 395–397.
Halliwell, B. (2003). Free radicals and other reactive species in disease. eLS. https://doi.
org/10.1038/npg.els.0002269
Handayani, D., Meyer, B. J., Chen, J. Z., Tang, P., Kwok, P. C. L., & Chan, H. K. (2012). The
comparison of the effect of oat and shiitake mushroom powder to prevent body weight gain in
rats fed high fat diet. Food and Nutrition Sciences, 3, 1009–1019.
Harman, D. (2006). Free radical theory of aging: An update. Annals of the New York Academy of
Sciences, 1067, 10–21.
Beta-Glucans