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β-glucans and their significance for the preparation of functional foods - a review

Author

Listed:
  • Michaela Havrlentová

    (Plant Production Research Centre, Research Institute of Plant Production, Piešťany, Slovak Republic)

  • Zuzana Petruláková

    (Slovak University of Technology, Faculty of Chemistry and Food Technology, Department of Nutrition and Food Evaluation, Bratislava, Slovak Republic)

  • Alena Burgárová

    (Slovak University of Technology, Faculty of Chemistry and Food Technology, Department of Nutrition and Food Evaluation, Bratislava, Slovak Republic)

  • František Gago

    (University of SS. Cyril and Methodius in Trnava, Faculty of Natural Sciences, Department of Biotechnologies, Trnava, Slovak Republic)

  • Andrea Hlinková

    (Plant Production Research Centre, Research Institute of Plant Production, Piešťany, Slovak Republic
    University of SS. Cyril and Methodius in Trnava, Faculty of Natural Sciences, Department of Biotechnologies, Trnava, Slovak Republic)

  • Ernest Šturdík

    (Slovak University of Technology, Faculty of Chemistry and Food Technology, Department of Nutrition and Food Evaluation, Bratislava, Slovak Republic
    University of SS. Cyril and Methodius in Trnava, Faculty of Natural Sciences, Department of Biotechnologies, Trnava, Slovak Republic)

Abstract

Cereals are generally known to have a positive influence on the general state of the human organism. The attention of the nutritional experts is paid especially to oats and barley. Besides their accessibility, these cereals are interesting due to their relatively high contents of soluble non-starch polysaccharides (fibrous material), out of which β-glucans have a dominant position from the aspect of health benefit. This paper presents a brief review of the latest knowledge on the positive effects of β-glucans on the consumer's health. The structure, occurrence, sources, and positive physiological effects of β-glucans on the cardiovascular system but also their antibacterial, antitumoral, immunomodulant, and radioprotective properties are mentioned. In the paper are given examples of β-glucans exploitation as functional ingredients in food, cosmetic, and pharmaceutical industries and as food additives on the basis of cereal fibres and cereal β-glucans.

Suggested Citation

  • Michaela Havrlentová & Zuzana Petruláková & Alena Burgárová & František Gago & Andrea Hlinková & Ernest Šturdík, 2011. "β-glucans and their significance for the preparation of functional foods - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(1), pages 1-14.
    • Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:1:id:162-2009-cjfs
    DOI: 10.17221/162/2009-CJFS
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    References listed on IDEAS

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    1. J. Ehrenbergerová & K. Vaculová & V. Psota & P. Havlová & V. Šerhantová, 2003. "Effects of cropping system and genotype on variability in important phytonutrients kontent of the barley grain for direct food use," Plant, Soil and Environment, Czech Academy of Agricultural Sciences, vol. 49(10), pages 443-450.
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