Comparative study on static and dynamic digest characteristics of oat β-Glucan and β-Gluco-Oligosaccharides

Jialin Ni, Yuying Wang, Haoqing Sun, Zepeng Chang, Ruyue Wang, Yun Jiang, Jian Qin, Minjie Gao and Zhitao Li

Food Research International, 2024, 197, 115153
DOI: 10.1016/j.foodres.2024.115153

Interaction between β-glucans and gut microbiota: a comprehensive review

Reza Karimi, Mina Homayoonfal, Narjes Malekjani, Mohammad Saeed Kharazmi and Seid Mahdi Jafari

Critical Reviews in Food Science and Nutrition, 2024, 64, 7804
DOI: 10.1080/10408398.2023.2192281

Recent advances of cereal β-glucan on immunity with gut microbiota regulation functions and its intelligent gelling application

Yunzhen Zhang, Yueqin Li, Qiang Xia, Lianliang Liu, Zufang Wu and Daodong Pan

Critical Reviews in Food Science and Nutrition, 2023, 63, 3895
DOI: 10.1080/10408398.2021.1995842

Oat β-(1 → 3, 1 → 4)-d-glucan alleviates food allergy-induced colonic injury in mice by increasing Lachnospiraceae abundance and butyrate production

Mingrui Zhang, Yingyue Cui, Pan Liu, Ruixia Mo, Haotian Wang, Yingying Li and Yi Wu

Carbohydrate Polymers, 2024, 344, 122535
DOI: 10.1016/j.carbpol.2024.122535

Role of β-glucan content, molecular weight and phytate in the bile acid binding of oat β-glucan

Noora Mäkelä, Natalia Rosa-Sibakov, Yu-Jie Wang, Outi Mattila, Emilia Nordlund and Tuula Sontag-Strohm

Food Chemistry, 2021, 358, 129917
DOI: 10.1016/j.foodchem.2021.129917

Bioactive Components and Health Functions of Oat

Yong Tang, Shijuan Li, Jun Yan, Yan Peng, Wenfeng Weng, Xin Yao, Anjing Gao, Jianping Cheng, Jingjun Ruan and Bingliang Xu

Food Reviews International, 2023, 39, 4545
DOI: 10.1080/87559129.2022.2029477

Wheat β-glucan reduces obesity and hyperlipidemia in mice with high-fat and high-salt diet by regulating intestinal flora

Min Li, Qingshan Wang, Xiuwei Zhang, Kaikai Li, Meng Niu and Siming Zhao

International Journal of Biological Macromolecules, 2025, 288, 138754
DOI: 10.1016/j.ijbiomac.2024.138754

Barley fermentation on nutritional constituents: structural changes and structure–function correlations

Yufeng He, Tao Liu, Danaè S. Larsen, Yuexin Lei, Manchun Huang, Lin Zhu, Maria Daglia and Xiang Xiao

Critical Reviews in Food Science and Nutrition, 2025, 65, 7210
DOI: 10.1080/10408398.2025.2461733

Oat β-glucan prevents high fat diet induced obesity by targeting ileal Farnesoid X receptor-fibroblast growth factor 15 signaling

Kai Huang, Chunyan Hong, Yuanyi Huang, Yongyong Liu, Zhang Yu, Sen Li, Xiao Guan and Wenqian Zhao

International Journal of Biological Macromolecules, 2025, 306, 141543
DOI: 10.1016/j.ijbiomac.2025.141543

Oat sourdough fermentation enhanced β-glucan viscosity and extractability from wholegrain oat bread in an in vitro gastrointestinal model

Silvia Cera, Maija Ojanen, Emmi Santapakka, Miikka Laitinen, Seongbong Song, Sungwon Hur, Kati Katina, Ndegwa H. Maina, Noora Mäkelä-Salmi and Rossana Coda

Food Hydrocolloids, 2026, 175, 112522
DOI: 10.1016/j.foodhyd.2026.112522

Effect of oat β-glucan of different molecular weights on fecal bile acids, urine metabolites and pressure in the digestive tract – A human cross over trial

Salla Hakkola, Lotta Nylund, Natalia Rosa-Sibakov, Baoru Yang, Emilia Nordlund, Tapio Pahikkala, Marko Kalliomäki, Anna-Marja Aura and Kaisa M. Linderborg

Food Chemistry, 2021, 342, 128219
DOI: 10.1016/j.foodchem.2020.128219

Systematic assessment of oat β-glucan catabolism during in vitro digestion and fermentation

Junying Bai, Tingting Li, Wenhui Zhang, Mingcong Fan, Haifeng Qian, Yan Li and Li Wang

Food Chemistry, 2021, 348, 129116
DOI: 10.1016/j.foodchem.2021.129116

In vitro simulated digestion affecting physicochemical characteristics and bioactivities of polysaccharides from barley (Hordeum vulgare L.) grasses at different growth stages

Jing-Kun Yan, Ting-Ting Chen, Lin Wang, Zi-Wei Wang, Can Li, Wen-Yan Chen, Chenghong Liu and Lin Li

International Journal of Biological Macromolecules, 2022, 219, 876
DOI: 10.1016/j.ijbiomac.2022.08.043

Effects of Extraction Methods on the Structural Characteristics and Functional Properties of Insoluble Dietary Fiber Extracted from Aronia melanocarpa

Xin Wen, Xuyuan Qin, Zhaolian Han, Xiaofang Zhao, Gulijiannaiti Abuduaini, Zhiqiang Cheng and Hansong Yu

ACS Food Sci. Technol., 2023, 3, 666
DOI: 10.1021/acsfoodscitech.2c00414

Impact of Enzymatic Hydrolysis and Microfluidization on the Techno-Functionality of Oat Bran in Suspension and Acid Milk Gel Models

Natalia Rosa-Sibakov, Maria Julia de Oliveira Carvalho, Martina Lille and Emilia Nordlund

Foods, 2022, 11, 228
DOI: 10.3390/foods11020228

Perspectives in the Application of High, Medium, and Low Molecular Weight Oat β-d-Glucans in Dietary Nutrition and Food Technology—A Short Overview

Leonid Sushytskyi, Andriy Synytsya, Jana Čopíková, Pavol Lukáč, Lenka Rajsiglová, Paolo Tenti and Luca E. Vannucci

Foods, 2023, 12, 1121
DOI: 10.3390/foods12061121