• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.610-616
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• 2003

Five oats and 17 barley cultivars were ground, sieved (105, 210, 300, 425, 600 ${\mu}m$) and we have analyzed the ${\beta}-glucan$ contents to obtain grain fractions. The milling yields ranged $65.1{\sim}89.7%$ for barley and $53.4{\sim}73.5%$ for oat cultivars. Total ${\beta}-glucan$ contents of barley and oats become higher than those of the flour increasing the particle size. The soluble and insoluble ${\beta}-glucan$ contents of them were especially higher in medium and coarse particle size fractions. The contents of total, soluble and insoluble ${\beta}-glucan$ of barley were 1.5, 1.7 and 2.0 times higher than the whole flour before sieving and these content of oats were 2.1, 1.6 and 2.0 times, respectively. In this study, larger particle size would enrich the ${\beta}-glucan$ and it is desirable to consider the best particle size range to enrich the ${\beta}-glucan$ level, the water-solubility of the ${\beta}-glucan$ as well as cereal varieties.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.103-107
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• 2005

Immunomodulatory activities of crude ${\beta}$-glucans extracted from oat bran under different conditions, fractions A ($55^{\circ}C,\;5%,\;pH\;6$), B ($45^{\circ}C,\;15%,\;pH\;6$), C ($50^{\circ}C,\;20%,\;pH\;7$), D ($50^{\circ}C,\;0%,\;pH\;7$), and E ($50^{\circ}C,\;10%,\;pH\;9$) were investigated. All crude ${\beta}$-glucan fractions stimulated macrophages, producing nitric oxide dose-dependently, and, efficiently promoted nitric oxide production in presence of IFN-${\gamma}$. Except for fraction C, in vivo test indicated fractions B, D, and E (100 mg/kg) substantially enhanced carbon-phagocytic indices of blood macrophages by oral administration of crude ${\beta}$glucan for 7 days prior to carbon injection. These immunomodulatory effects could be determined with extraction conditions of crude ${\beta}$-glucan.

• Korean Journal of Poultry Science
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• v.35 no.2
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• pp.183-190
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• 2008

This study was conducted to investigate the effect of feeding diets supplemented with ${\beta}-glucan$ products on the performance, small intestinal microflora and immune response in laying hens. The ${\beta}-glucan$ products used in the experiment were $BetaPolo^{(R)}$ ; soluble ${\beta}-glucan$ of microbial cell wall origin, $HiGlu^{(R)}$ ; microbial cell wall origin, $OGlu^{(R)}$ ; oat origin, $BGlu^{(R)}$ ; barley origin. A total of 720 Hy-Line Brown laying hens of 40wks old were divided into 5 dietary treatments : T1 ; Control( C), T2 ; $BetaPolo^{(R)}$, T3 ; $HiGlu^{(R)}$, T4 ; $OGlu^{(R)}$, T5 ; $BGlu^{(R)}$. Each treatment was replicated 4 times with 36 birds/replicate housed in 2 bird cages, and arranged according to completely randomized block design. Feeding trial lasted 40ds under 16 h lighting regimens. There were significant differences among treatments in hen-house egg production feed intake and feed conversion. HiGlu treatment was significantly higher than OGlu treatments in hen-house egg production. ${\beta}-glucan$ supplemented treatments were lower than the control in feed intake and feed conversion ratio. All ${\beta}-glucan$ supplemented treatments were significantly higher than the control in eggshell strength. Eggshell color and Haugh unit tended to be lower in the supplemented group than the control. IgY concentration was not significantly affected by treatments. At $5^{th}$ week of experiment, however, IgY concentration tended to increase in the supplemented groups. Among the leucocytes parameters, WBC, heterophil, lymphocytes, monocyte and eosinophil concentration were lower in the supplemented groups than those of the control. Among erythrocytes, HCT(hematocrit) and MCV(mean corpuscular volume) were significantly affected by treatment. MCV of supplemented groups were higher than that of the control. Immunoglobulin concentrations in the birds were not significantly different among treatments. However, IgA concentration tended to be low in the supplemented groups than the control. The cfu of small intestinal microflora were not significantly different among treatments, but that of Cl. perfringens tended to be lower than the control. The result of this experiment indicateted that feeding ${\beta}-glucan$ to laying hens improve feed conversion ratio and eggshell strength. Also intestinal microflora and immune responses are modified.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.1
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• pp.32-39
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• 2017

This study was performed to investigate the physicochemical properties of raw and roasted oats for the production of processed goods. Changes in particle size, pH, moisture content, Hunter b value, polyphenols, proteins, flavonoids, lipid rancidity, ${\beta}-glucan$ content and sensory evaluation were compared between raw and roasted hulled oats (HO) and de-hulled oats (DO) after heating treatment at 0, 80, 120, 160 and $200^{\circ}C$. HO was more finely crushed than DO. The Hunter b value of HO was lower than that of DO, which increased sharply at $200^{\circ}C$. The pH range was from 6.2 to 6.6, with an average value of 6.4. In contrast to the protein contents of the two oat types, polyphenol content showed gradual decrease as roasting temperature increased. A comparison of the flavonoid content of HO with DO, indicated difference in the increase of flavonoids with increasing temperature. The protein content of HO was observed to be higher than that of DO. Furthermore, the protein level was slightly increased with increasing temperature. Malonidialdehyde (MDA) content was statistically identical from $0^{\circ}C$ to $160^{\circ}C$, but then increased sharply at $200^{\circ}C$. As expected, the ${\beta}-glucan$ content of HO was higher than that of DO. The ${\beta}-glucan$ content of HO was decreased at $80^{\circ}C$, but increased from $120^{\circ}C$ to $200^{\circ}C$. In contrast, the ${\beta}-glucan$ of DO increased constantly compared to the control. Variations in sensory characteristics such as color, taste, smell and overall preference were observed. There were statistically significant difference among the sensory characteristics of the two oat types heated at $0^{\circ}C$ and $120^{\circ}C$ and at $160^{\circ}C$ and $200^{\circ}C$ (p<0.05). Our collective results, including those for particle size, MDA, protein, ${\beta}-glucan$ content and sensory evaluation, indicated that HO would be more useful in the development of processed goods than DO, and that an optimum temperature for roasting oats is approximately $160^{\circ}C$ for 15 min. Moreover, our results indicate that suitable roasting temperatures and cultivars are necessary to produce high-quality processed oat goods.

• Food Science and Biotechnology
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• v.15 no.6
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• pp.942-947
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• 2006

The effect of oat bran extracts on the formation of aberrant crypt foci (ACF) in the colon induced by 1,2-dimethylhydrazine (DMH) was studied in F344 male rats. Extracts were prepared using various combinations of temperature (40, 45, 50, 55, or 60$^{\circ}C:\;X_1$), ethanol concentration (0,5, 10, 15, or 20%: $X_2$), and pH (5, 6, 7, 8, or 9: $X_3$). Among the various extracts tested, one ethanol extract (EE; $45^{\circ}C$, 15% ethanol at pH 6) and one water extract (WE; $50^{\circ}C$ at pH 5) were selected based on their in vitro antitumor activity. The animals were fed with basal diet alone or basal diet supplemented with 0.25 or 0.5% of EE or WE for 6 weeks. During the initial 2 weeks of the 6-week test period, the rats were subcutaneously injected with DMH (30 mg/kg) 4 times for the induction of ACF. DMH induced an average of 322.7 and 142.9 aberrant crypts (AC) and ACF, respectively. A low dose (0.25%) of EE (containing 38.3% ${\beta}$-glucan) and WE (containing 22.8% ${\beta}$-glucan) greatly reduced the numbers of DMH-induced AC and ACF. Significantly, ACF consisting of more than 3 AC were reduced by half in which the effect of EE, containing a higher concentration of ${\beta}$-glucan, was superior to that of WE. These results demonstrate that oat bran extracts may confer protection against colon carcinogenesis.

• The Korean Journal of Food And Nutrition
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• v.14 no.3
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• pp.233-238
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• 2001

국내산 품종별, 보리, 귀리, 밀, 호미의 식이섬유 함량과 추출물의 점성을 분석하여 생리적 기능성이 높은 식물 소재로서의 활용성을 모색하였다. 평균 총 식이섬유함량은 보리 19.9%, 호밀 18.0%, 밀 15.9%귀리 groat 15.5%,보리쌀 9.7%의 순이었다. 수용성 식이섬유의 함량은 보리 6.6%, 호밀, 6.4%, 보리쌀 5.4%, 구리 .groat 4.9%밀 3.8%의순이었으며 ,밀과 호밀의 제분부산물인 bran은 경제적인 측면에서 활용성이 높은 식이섬유 소재인거승로 확인되었다. $\beta$-glucan 함량은 보리와 귀리에서 4.4.~4.5%로 유사하게 높았으며 호밀과 밀에서는 낮게 나타났다. 총 $\beta$-glucan 에대한 수용성 $\beta$-glucan 의 비율로 나타낸 용해성은 귀리와 보리순으로 높았으며 밀과 호밀에서는 낮은 것으로 나타났다. 식이섬유 추출물의 점도는 호밀, 보리쌀 귀리, groat. 밀의 순으로 높았으며, 맥류 품종의 수용성 식이섬유 함량이 높을수록 점도가 높을경향을 보여주었다. 국내산 맥류의 고점도 식이섬유는 생이기능성이 높은 건강식품소재로서의 활용가치가 클것으로 사료되었다.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.97-103
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• 2017

Due to increased consumption and demand for oat-related foods and processed food, this study examined physicochemical properties, antioxidant activity, and ${\beta}-glucan$ contents of 5 Korean naked oat cultivars. Oat seeds had long-grain appearance in all cultivars except for Seonyang. The contents of main components such as protein, starch, and crude fat were significantly different among cultivars. The total ${\beta}-glucan$ content was 3.78-4.60% and the soluble ${\beta}-glucan$ ratio was 71-83%. Fatty acid composition was C18:1, C18:2, C16:0, C18:0, and C18:3. Unsaturated fatty acid (USFA) content was 75.4-81.2%. 2,2-Diphenyl-1-picrylhydrazil (DPPH) and 2,2'-azino-bis-3-ethyl-benzo-thiaxoline-6-sulfonic acid (ABTS) radical scavenging activity were significantly different for each cultivar. Daeyang had the highest ${\beta}-glucan$, USFA content, and antioxidant activity. Protein content showed a negative correlation with starch content (r = -0.775). Antioxidant activity was positively correlated with total phenol content (r =0.760). Ash content and flour whiteness showed a positive correlation (r =0.732).

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• v.11 no.2
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• pp.436-439
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• 2006

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.spc1
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• pp.10-24
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• 1996

[ ($1{\to}3$) ], ($1{\to}4$)-${\beta}$-D-glucans(${\beta}-glucans$) are a major component of the cell walls of grasses as a component of the cereal endosperm and aleurone cell walls. Although ${\beta}-glucans$ exist in all cereals, their concentration is highest in oats and barley. Genetic and environmental differences are found in total ${\beta}-glucan$ content. Both oats and barley ${\beta}-glucans$ have cholesterol-lowering effects. This suggests possible use as food additives. Structural characterization of ${\beta}-glucan$ is important because structure can influence physical and physiological properties. In this review, ${\beta}-glucans$ of barley and oats are discussed in details including structure, chemical and physical properties, and nutritional implications. The use of barley and oat products as well as ${\beta}-glucan$ as a food additive continues to increase. This can provide an additional market for barley and oats, thus increasing the value of the crops.

• Proceedings of the Plant Resources Society of Korea Conference
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• 1997.10b
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• pp.12-22
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• 1997