• 한국작물학회지
• /
• 제56권3호
• /
• pp.284-291
• /
• 2011

Varietal and annual variations in the contents of ${\beta}$-glucan fractions per weight grain samples were examined in sixteen covered and eighteen naked barley and five oat cultivars developed in Korea. Also, the effect of pearling on ${\beta}$-glucan content was investigated. Average contents of total, soluble and insoluble ${\beta}$-glucan fractions were 5.25, 3.72, and 1.53%, respectively, in covered barley, and 5.86, 3.51, and 2.35%, respectively, in naked barley. Soluble ${\beta}$-glucan content was higher in covered barley, though total ${\beta}$-glucan content higher in naked barley. The total and insoluble ${\beta}$-glucan contents were higher in pearled grains. Total ${\beta}$-glucan content was higher in waxy barley than in non-waxy barley. Duwonchapssalbori, a two-rowed and waxy naked barley cultivar, was highest in total, soluble and insoluble ${\beta}$-glucan contents. Highly significant positive correlations were observed between total ${\beta}$-glucan and soluble ${\beta}$-glucan contents both in covered and naked barley. There were significant annual variations in total ${\beta}$-glucan content in barley. Average contents of total, soluble and insoluble ${\beta}$-glucans of oat cultivars were 4.33, 3.44, and 0.89%, respectively. Contents of all fractions of ${\beta}$-glucans were higher in barley than in oat. These results would be useful for the breeding of high ${\beta}$-glucan variety and also for the use barley and oat as valueadded food ingredients.

• Preventive Nutrition and Food Science
• /
• 제3권4호
• /
• pp.382-386
• /
• 1998

A soluble dietary fiber, $\beta$-glucan, contained in oat and barley has nutritional benefits such as hypocholesterolemic effects and influences blood glucose regulation. The contents of $\beta$-glucan in both cereals range from 3 to 7% with the exception of a certain barley genotype which contains up to 16% $\beta$-glucan. $\beta$-Glucan is distributed mainly in the cell walls of endosperm and the distal (bran) portion of kernel. Various procedures have been developed for increasing the extraction yield of $\beta$-glucan. Oat gum prepared with weak alkali extractionand alcohol proecipitation following protein removal usually contains 80% $\beta$-glucan.The most commonly used method for $\beta$-glucan quantitiation is an enzymatic procedure combining lichenase plus $\beta$-glucosidase followed by measuring the amount of glucos released by glucose oxidase-peroxidase treatment. The increase in foam-and emulsion-stabilizing capacity of $\beta$-glucan is due to the increase in viscosity of the aqueous phase. Therefore, $\beta$-glucan shows great potentials as a thickener and a stabilizer.

• 한국식품영양과학회지
• /
• 제27권4호
• /
• pp.785-788
• /
• 1998

Oat gum, a soluble dietary fiber, was extracted from rolled oat and the content of $\beta$-glucan and the cholesterol adsorption activity of oat gum were examined. The content of oat gum extracted from rolled oat was 5.15% and the amount of $\beta$-glucan in the oat gum was 29.48%. Most of the cholesterol adsorption of oat gum occurred within 10 hours in the dialysis cell and the cholesterol adsorption activity of oat gum was between 12 to 25%.

• Food Science and Biotechnology
• /
• 제18권1호
• /
• pp.271-274
• /
• 2009

Cereal $\beta$-glucans, linked essentially by mixed $\beta$-(1,4/1,3) glycosidic bonds, were extracted, purified, and structurally identified. Previously chemical structure of barley $\beta$-glucans was characterized from 3 varieties of 'Gang', 'Ohl', and 'Gwangan', and the (1,4)/(1,3) linkage ratio of the $\beta$-glucans was identical. In this study, $\beta$-glucans from 1 barley ('Chal') and 3 oat ('Ohl', 'Samhan', and 'Donghan') varieties were structurally scrutinized, and the linkage pattern of total 7 cereal $\beta$-glucans was compared. The amount of 2 major 3-O-$\beta$-cellobiosyl-D-glucose (DP3) and 3-O-$\beta$-cellotriosyl-D-glucose (DP4) from barley and oat accounted for only 66.6-73.3 and 68.12-81.89% of water-extractable $\beta$-glucan fractions, and the (1,4)/(1,3) linkage ratios of both barley and oat $\beta$-glucans were within very narrow range of 2.27-2.31 and 2.38-2.39, respectively, among the cultivars tested. Structural difference in the cereal $\beta$-glucans was evident when DP3:DP4 ratio in the $\beta$-glucan structure was compared. As a result, this ratio was significantly greater for barley $\beta$-glucan (2.26-2.74) than for oat (1.54-1.66). Chal-B had the greatest DP3 to DP4 ratio among the samples, which in turn reflected the least amount of (1,4)-linkages.

• 한국식품영양학회지
• /
• 제25권4호
• /
• pp.871-877
• /
• 2012

추출조건에 따른 귀리겨 ${\beta}$-glucan의 추출조건을 확립하기 위하여 추출온도($40{\sim}60^{\circ}C$), 추출용매의 에탄올 농도(0~20%) 및 pH(5~9)를 변수로 중심합성계획법으로 설계하여 ${\beta}$-glucan 추출특성을 조사하였다. 추출시간의 증가에 따라 ${\beta}$-glucan의 추출속도는 추출초기에 급격히 증가하였으나, 이후에는 완만하였다. 총괄물질전달계수는 $3.363{\sim}8.552{\times}10^{-6}cm/min$ 범위로 낮은 추출온도에서는 추출용매의 농도가 낮을수록, 높은 추출온도에서는 추출용매의 농도가 높을수록 증가하였지만 pH에 의한 영향은 적은 것으로 나타났다. 추출용매의 pH는 중성일 때보다 산성이나 알칼리성일 때 ${\beta}$-glucan의 추출량이 증가하였다. 추출조건에 따라서 ${\beta}$-glucan 수용액의 점도는 유의적인 차이를 보였으며, 총괄물질전달계수가 높을수록 crude ${\beta}$-glucan 수용액의 점도가 높게 나타났으며, 점도, 추출율 및 총괄물질전달계수의 상관관계를 분석한 결과, 각각의 요인들이 높은 양의 상관관계(p<0.01)를 나타내었다.

• 한국식품영양학회지
• /
• 제30권6호
• /
• pp.1222-1228
• /
• 2017

In the current study, we investigated the inhibitory activity of water soluble ${\beta}-glucan$ from oat (Avena sativa) against various digestive enzymes such as ${\alpha}-glucosidase$, sucrase, maltase and glucoamylase. Inhibition of these enzymes involved in the absorption of disaccharide can significantly decrease the post-prandial increase of blood glucose level after a mixed carbohydrate diet. The ${\beta}-glucan$ had the highest documented rate of small intestinal sucrase inhibitory activity (2.83 mg/mL, $IC_{50}$) relevant for potentially managing post-prandial hyperglycemia. Furthermore, we evaluated the effects of ${\beta}-glucan$ on the level of post-prandial blood glucose in animal model. The post-prandial blood glucose levels were tested two hours after sucrose/starch administration, with and without ${\beta}-glucan$ (100, and 500 mg/kg-body weight). The maximum blood glucose levels (Cmax) of ${\beta}-glucan$ administration group were decreased by about 23% (from $219.06{\pm}27.82$ to $190.44{\pm}13.18$, p<0.05) and 10% (from $182.44{\pm}13.77$ to $165.64{\pm}10.59$, p<0.01) in starch and sucrose loading test, respectively, when compared to control in pharmacodynamics study. The ${\beta}-Glucan$ administration significantly lowered the mean, maximum, and minimum level of post-prandial blood glucose at 30 min after meal. In view of the foregoing, it is felt that our findings suggest that ${\beta}-glucan$ from oat serves to reduce post-prandial blood glucose rise secondary to slower absorption of glucose in the small intestine, via carbohydrate hydrolyzing enzymes inhibition.

• Plant Resources
• /
• 제4권3호
• /
• pp.140-146
• /
• 2001

This study was conducted to investigate the $\beta$-glucan contents and their characteristics of winter cereals according to particle sizes and milling recoveries. Sieved fractions differed in their average contents of $\beta$-glucans, and the coarse fraction had higher contents of $\beta$-glucan than finely milled fractions. In all winter cereals, the $\beta$-glucan contents of raw flours were higher than those of their brans, and the highest $\beta$-glucan contents of every cereals were observed at 100 mesh > or 100-140 mesh fractions except the Chalssalbori fractions which showed the higest $\beta$-glucan contents (12.9%) at 140-200 mesh fraction. As compared with the $\beta$-glucan content of Chalbori among the various milling recoveries, the $\beta$-glucan was distributed more evenly throughout the endosperm but $\beta$-glucan content in bran of Chalbori was only 1.5%. However, $\beta$-glucan content of Chalssalbori (hull-less waxy barley) was the highest in the subaleurone region (8.2%) and declined slightly toward inner layers of grain. This results suggest that $\beta$-glucan distribution between high (Chalbori) and low $\beta$-glucan barley (Chalssalbori) may explain the difference in milling performance of barley. On the other hand, $\beta$-glucan contents of two rye varieties (Chilbohomil, Chunchoohomil) were lower than those of two waxy barley varieties, and the higest $\beta$-glucan contents were observed at the 60% milling recoveries. In all winter cereals, the L-values (lightness) of raw flours were higher than those of brans. And the L-values of barley varieties were higher than those of oat and rye varieties. As the particle sizes and milling recovery ratios were decreased, the L-value were increased. The a-values (redness) in brans of every winter cereals were higher than those of every particle size flours and every milling ratio fractions, and this tendency was observed in the b-values (yellowness) of every particle size of cereal flours. The L and b-value of barley, the b-value of oat, and L, a, b-value of rye have the significant relationship with the $\beta$-glucan contents, respectively. This results represent the fact that $\beta$-glucans affected the color of the flours and pounded grains of winter cereals.

• Preventive Nutrition and Food Science
• /
• 제17권1호
• /
• pp.87-91
• /
• 2012

Three oat cultivars and one oat breeding line were evaluated for chemical, hydration and pasting properties. Protein, starch and ${\beta}$-glucan levels ranged 11.13~14.37, 56.37~64.86 and 3.44~4.76%, respectively. The oat cultivars Daeyang and Seonyang contained higher ${\beta}$-glucan levels of 4.76 and 4.35%. The Daeyang variety had a higher water absorption index (WAI) of 2.83~3.35 (g/g), but a lower water solubility index (WSI) of 8.67~11.08%. Daeyang and Seonyang cultivars showed higher peak and trough viscosity, but lower breakdown and setback, indicating that they easily swell, and thus could possibly provide the desirable viscosity of an oat product. The ${\beta}$-glucan levels were correlated positively with WAI, peak and trough viscosity, and negatively to WSI, breakdown and setback viscosity.

• 한국식품저장유통학회지
• /
• 제10권4호
• /
• pp.547-553
• /
• 2003

귀리를 건강 및 기능성 식품소재로서 개발하기 위하여 귀리 겉겨(OBC)로부터 수용성 $\beta$-glucan을 중심합성실험계획에 의해 분리하고, 생물활성(항균, 항산화, 암세포 생육저해능)을 검토하였다 귀리 수용성 $\beta$-glucan 시료는 250, 500$\mu\textrm{g}$/disc농도에서 항균활성을 paper disc method로 검토한 결과 항균력이 없었으며, 5%농도에서 전자공여능(electron donating ability, EDA)으로 측정한 항산화활성도 없었다. 귀리 수용성 $\beta$-glucan의 암세포에 대한 생육저해능은 제 7번 시료(추출온도 45$^{\circ}C$, 에탄올농도 15%, pH 6)가 다른 시료에 비해 유의적으로 높았는데, 1mg/$m\ell$의 시료농도에서 위암(AGS), 간암(Hep3B) 및 폐암세포주(A549)에 대하여 각각 59%, 58% 및 54%의 생육저해능을 보였다 또 제 1번 시료(추출온도 55$^{\circ}C$, 에탄올농도 5%, pH 6)의 경우도 3종의 암세포에 대하여 비교적 높은 생육저해활성을 나타내었다. 반응표면분석 결과, 독립변수들의 값의 변화에 따라 암세포의 생육저해능은 영향을 받았다.

• Food Science and Biotechnology
• /
• 제18권4호
• /
• pp.900-903
• /
• 2009

An oat gum was extracted from whole seeds of a drought harvested oat (Avena sativa). Oat gum presented a ${\beta}-glucan$ content of 65%(w/w) and an intrinsic viscosity of 141 mL/g. Gelling capability of oat gum at different concentrations was investigated. Gel hardness increased from 0.08 to 0.25 N as the oat gum concentration changed from 5 to 10%(w/v). Whippability, foam stability, emulsion stability, and reduced viscosity of oat gum at different pH were also investigated. Oat gum whippability was maximum at pH 7 (146%), while the higher foam and emulsion stability values were found at pH 9 (88 and 96%, respectively). The gum reduced viscosity increased from 715 to 958 mL/g as the pH changed from 7 to 9. Oat gum shows great potential as a gel forming, thickening, and stabilizing agent.