Functionality of Beta-glucan from Oat and Barley and Its Relation with Human Health
Beta-glucan is a dietary fibre found in some cereal grains, with particularly high levels in oats and barley. It has been shown to have numerous health benefits, such as a reduction in cholesterol and glycaemic response, the modulation of gut microbiota, the management of blood pressure and a reduction in the incidence of metabolic syndrome. The scientific evidence for these positive physiological effects is continually growing and the relationship between the consumption of barley and oat beta-glucan and blood cholesterol/lipid lowering is well established. Although numerous mechanisms have been proposed for the health effects of beta-glucan and are still under study, the primary factor thought to be responsible is the capacity of the soluble fraction of beta-glucan to form viscous solutions in the gastrointestinal tract. The viscosity of beta-glucan is linked to its molecular weight or size and its concentration in solution (which is influenced by dose and solubility). The physicochemical properties (